Introduction to Beekeeping | Saturday 18 May | 10am – 1pm

Hosted by Winemaker Vanya Cullen  Grown in the ancient soils of Wilyabrup, Cullen Wine comes from the heart of the land rather than the mind of the winemaker. A pioneer of Margaret River, Cullen Wines has always produced long-lived wines of highly individual style from the mature estate vineyard. The vineyard has progressed beyond organic to biodynamic certification and, subsequently, has become the first vineyard and winery in Australia to be certified carbon positive. "Winemaking is in the hands of Vanya Cullen, daughter of founders Kevin and Diana Cullen; she is possessed with an extraordinarily good palate and generosity to the cause of fine wine. Vanya is also a pioneer of biodynamic viticulture in Australia and was awarded the Companion's inaugural Viticulturist of the Year in 2022, Cullen's 50th anniversary year" - James Halliday Vanya Cullen has honoured the legacy of her parents by following in their footsteps, humbly accepting the Order of Australia (OAM) for her services to viticulture and oenology in June this year. Join Vanya for a deep dive into some of Cullen’s most exquisite wines, paired with a special multi course menu from the Lake House team. 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 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.