Renowned for its regional farm-to-table restaurant Lake House in Daylesford, Australia, the property has recently opened The Cooking School at Lake House. Led by Executive Chef and Managing Director Alla Wolf-Tasker, whose commitment to slow food is widely respected across Australia, the school gives guests a chance to move beyond dining and experience the kitchen hands-on. “It’s extremely satisfying to see how our guests’ fascinations have grown from wanting to see what goes on in the kitchen to asking if they can get their hands dirty alongside us,” said Wolf-Tasker.
The Cooking School invites participants to learn directly from Wolf-Tasker, the restaurant’s cooks, and local producers and farmers. Classes take place in a purpose-built demonstration kitchen on the hotel’s six-acre property and focus on seasonal, sustainable ingredients and traditional techniques. Upcoming sessions include:
- Cooking for Kids (July 6, 11:30 a.m.–1 p.m.): A hands-on class designed for children to explore basic kitchen skills alongside local chefs, followed by a special lunch. $85 per child.
- Truffle Masterclass (July 20): An introduction to cooking with Australian black Périgord truffles, covering selection, storage and methods for highlighting truffle flavor, plus a tasting of truffle dishes. $160 per person.
- Butchery Masterclass – The Whole Pig (Aug. 2, 10 a.m.–1 p.m.): A three-hour demonstration led by experienced local butchers, focusing on whole-animal butchery and respectful use of every cut. The session includes a baguette lunch, a glass of wine, and tea and coffee. $150 per person.
The school adds new classes regularly to reflect seasonal availability and local produce. To learn more about Lake House and to register for classes, visit the Lake House website.
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