At Dairy Flat Farm we focus on slow fermented sourdough baguettes and loaves. We utilise only small-scale millers and growers of non GMO grains and often incorporate herbs, flowers and vegetables from our regenerative farm in associated viennoiserie. This workshop includes hands on tuition in and introduction to slow fermentation, sourdough baking, shaping and moulding. Also included is a private tour of the Dairy Flat Farm vineyard, orchard, olive grove & productive herb & vegetable gardens which supply the Lake House kitchens. Participants will also receive recipe cards, a sourdough starter, banneton basket, Dairy Flat apron & tote to take home with them. Please Note Please note that all ticket(s) purchased in an individual transaction will be recorded under the purchaser's name. All sales are final. Tickets are non-refundable and not transferable to other classes. Participants will receive a separate email confirmation with more information about the event 1 week prior to the date. Given the nature of the workshop & environment we are unable to accommodate allergies or intolerances in recipes.

Born and bred in Melbourne, John's passion for sweet treats ignited in a humble local bakery. His career took off, sending him around the globe to learn and eventually lead the pastry sections in Michelin-starred kitchens in London, Stockholm, and Amsterdam. Back home, John made his mark as Executive Pastry Chef at Vue de Monde and helped launch restaurants such as Omnia and Yugen Dining. Crowned Australia's Dessert Master 2024, John's latest achievement is the icing on the cake. It's also the perfect catalyst for his next venture: opening his own bakery in Malvern, set to launch mid-2025! Join John for a cooking demonstration in the open Cooking School Kitchen at Lake House. MC’d by Culinary Director Alla Wolf-Tasker AM, expect plenty of wow moments, tips, tricks and stories. The 90-minute demonstration will be followed by lunch in the Waterfront Pavilion with a special four course menu including 2 seasonal Lake House dishes and 2 of John’s signature desserts. Delicious. To be enjoyed with selected drops from our award-winning cellar. Tickets            $495 pp | Limited Availability Stay                 From $1600 inclusive of 2 nights in a Lodge Studio with breakfast daily and dinner one evening in the Lake House Restaurant. Additional room styles available. Please enquire: reservations@lakehouse.com.au | 03 53483329

At Dairy Flat Farm we focus on slow fermented sourdough baguettes and loaves. We utilise only small-scale millers and growers of non GMO grains and often incorporate herbs, flowers and vegetables from our regenerative farm in associated viennoiserie. This workshop includes hands on tuition in and introduction to slow fermentation, sourdough baking, shaping and moulding. Also included is a private tour of the Dairy Flat Farm vineyard, orchard, olive grove & productive herb & vegetable gardens which supply the Lake House kitchens. Participants will also receive recipe cards, a sourdough starter, banneton basket, Dairy Flat apron & tote to take home with them. Please Note Please note that all ticket(s) purchased in an individual transaction will be recorded under the purchaser's name. All sales are final. Tickets are non-refundable and not transferable to other classes. Participants will receive a separate email confirmation with more information after purchase. Given the nature of the workshop & environment we are unable to accommodate allergies or intolerances in recipes.

Hosted by Chief Winemaker Belinda Thomson Family owned and operated since 1975, Crawford River is celebrating 50 years in 2025; a testament to the patience and commitment of founders John and Catherine Thomson and now daughter Belinda. The vineyard is located in Henty, far south west Victoria, approx. 50 km inland from the Southern Ocean on land that has been in the family since 1884. Their passion for natural systems means that they manage the vineyard without the use of synthetic fertilizers, pesticides or fungicides. They apply organic compost and mulching of the pruning canes to help maintain soil health, carbon levels and biodiversity and run sheep through the vineyard after vintage and pruning. Crawford River is considered to be one of the foremost producers of Riesling (amongst other excellent wines) by James Halliday. Belinda was nominated in the Young Gun of Wine Awards as well as Gourmet Travellers Winemaker of the Year Awards. Wine front writer Mike Bennie says “pound for pound one of the greatest wines in Australia” on the Original Crawford River Riesling. Lunch with Chief Winemaker & Viticulturist Belinda Thomson will be special indeed. A rare occasion to hear the history of the property, understand her push to move to organic practices in 2008 and taste some of the best wines in Victoria. Paired with a set chefs menu to compliment the season and Crawford River wines, this lunch is limited to 30 guests. Stay | An exclusive Cellar Series hotel package inclusive of 2 nights accommodation, breakfast daily and a la carte dinner in the Lake House Restaurant on one night | From $1600 Cellar Series Terms & Conditions All events are subject to availability. Cellar Series tickets are non-refundable. Tickets are transferable up to 30 days prior to the class but Lake House must be notified at info@lakehouse.com.au Please note that whilst every effort is made to ensure all events continue as planned – we are subject to last minute changes in event of an unavoidable circumstances. Cellar Series Lunch guests must be 18 years of age or older. A Note on Allergies Please note that this is a set menu and unable to be modified. Lake House makes every effort to do what’s possible to accommodate guests with food allergies, however if you have severe allergies we suggest speaking directly to our Reservations Team. 

At Dairy Flat Farm we focus on slow fermented sourdough baguettes and loaves. We utilise only small-scale millers and growers of non GMO grains and often incorporate herbs, flowers and vegetables from our regenerative farm in associated viennoiserie. This workshop includes hands on tuition in and introduction to slow fermentation, sourdough baking, shaping and moulding. Also included is a private tour of the Dairy Flat Farm vineyard, orchard, olive grove & productive herb & vegetable gardens which supply the Lake House kitchens. Participants will also receive recipe cards, a sourdough starter, banneton basket, Dairy Flat apron & tote to take home with them. Please Note Please note that all ticket(s) purchased in an individual transaction will be recorded under the purchaser's name. All sales are final. Tickets are non-refundable and not transferable to other classes. Participants will receive a separate email confirmation with more information after purchase. Given the nature of the workshop & environment we are unable to accommodate allergies or intolerances in recipes.

At Dairy Flat Farm we focus on slow fermented sourdough baguettes and loaves. We utilise only small-scale millers and growers of non GMO grains and often incorporate herbs, flowers and vegetables from our regenerative farm in associated viennoiserie. This workshop includes hands on tuition in and introduction to slow fermentation, sourdough baking, shaping and moulding. Also included is a private tour of the Dairy Flat Farm vineyard, orchard, olive grove & productive herb & vegetable gardens which supply the Lake House kitchens. Participants will also receive recipe cards, a sourdough starter, banneton basket, Dairy Flat apron & tote to take home with them. Please Note Please note that all ticket(s) purchased in an individual transaction will be recorded under the purchaser's name. All sales are final. Tickets are non-refundable and not transferable to other classes. Participants will receive a separate email confirmation with more information after purchase. Given the nature of the workshop & environment we are unable to accommodate allergies or intolerances in recipes.

At Dairy Flat Farm we focus on slow fermented sourdough baguettes and loaves. We utilise only small-scale millers and growers of non GMO grains and often incorporate herbs, flowers and vegetables from our regenerative farm in associated viennoiserie. This workshop includes hands on tuition in and introduction to slow fermentation, sourdough baking, shaping and moulding. Also included is a private tour of the Dairy Flat Farm vineyard, orchard, olive grove & productive herb & vegetable gardens which supply the Lake House kitchens. Participants will also receive recipe cards, a sourdough starter, banneton basket, Dairy Flat apron & tote to take home with them. Please Note Please note that all ticket(s) purchased in an individual transaction will be recorded under the purchaser's name. All sales are final. Tickets are non-refundable and not transferable to other classes. Participants will receive a separate email confirmation with more information after purchase. Given the nature of the workshop & environment we are unable to accommodate allergies or intolerances in recipes.