An icon of regional dining in Australia, Lake House sits on the shores of Lake Daylesford in Victoria and has championed local, seasonal cuisine long before farm-to-table became a trend. Located in the heart of Victoria’s Spa Country, roughly 90 minutes from Melbourne, the multi-award-winning waterfront retreat marks its 30th anniversary with the launch of The Cooking School at Lake House.
Lake House executive chef and managing director Alla Wolf-Tasker is widely credited with helping to start the regional culinary tourism movement in Australia. Her slow-food philosophy and commitment to provenance have shaped the property’s reputation for thoughtful, seasonal cooking.
“Food, cooking and provenance have always played a strong part in our family home,” Wolf-Tasker says. “It’s extremely satisfying to see how our guests’ interests have grown from wanting to observe the kitchen to asking if they can join in and learn alongside us.”
The Cooking School at Lake House gives guests the chance to connect directly with chefs, cooks, producers and farmers. Participants learn practical skills, discover local ingredients and share the experience with like-minded food enthusiasts. Wolf-Tasker teaches alongside a roster of well-regarded Australian chefs and producers, offering both demonstrations and hands-on learning.
Classes take place in a purpose-built demonstration kitchen on the estate’s six-acre grounds. The program is designed to educate and inspire home cooks and food lovers, with sessions that range from family-friendly classes to specialist masterclasses focused on seasonal ingredients.
Current highlights from the roster include:
- Cooking for Kids (July 6, $85 per child): A fun, educational session for children led by Kitchen Whiz host Alice Zaslavsky and Andrew Stone, the kitchen garden coordinator at Daylesford Primary School. The class introduces young cooks to simple techniques, fresh produce and safe kitchen habits.
- Winter Masterclass (July 13, $230 per person): A full day of demonstrations and discussion with some of Australia’s leading chefs and producers. The intensive covers seasonal ingredients, cooking techniques suited to winter produce, and tips for translating professional methods to the home kitchen.
- Truffle Masterclass (July 20, $160 per person): An introduction to working with Australian black Périgord truffles, this class explains the principles of cooking with truffles, selection and storage advice, shelf-life considerations and offers tasting opportunities across a range of truffle dishes.
Beyond lessons, Lake House’s cooking school reinforces the property’s long-standing focus on provenance, seasonal sourcing and thoughtful preparation. Whether visitors come to refine their skills, explore local ingredients or simply enjoy an immersive culinary experience, the school aims to foster a deeper appreciation for regional food and the people who produce it.