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Winter Masterclass with Three of Sydney’s Best Chefs 

Sunday June 19th / $265

10am – 4pm (coffee from 9.30am)

Don’t miss this very special day of demonstrations, tastings and discussion hosted by Lake House’s own Culinary Director Alla Wolf-Tasker AM. Featuring: 

James Viles is the chef and director of Biota Dining – the much lauded 2 hatted destination diner in Bowral. He worked with some of the worlds best chefs, including Hans Haas and Alain Ducasse, before returning to Australia and becoming one of the youngest chefs ever awarded a Chef’s Hat at only 23.

Clayton Wells is head chef at one of Sydney’s hottest new restaurants Automata – recently named number 8 in the Fin Review Top Restaurants in Australia. Clayton’s CV features some of the biggest names in Australia including Peter Gilmore’s Quay and later Tetsuya’s.

Then there’s Paul Carmichael, the Jamaican-born executive chef at Sydney’s engrossing Momofuku Seiōbo. He came to Seiōbo by way of the New York Momofuko location – Ma Peche. In 2014 he was recognised as a James Beard Foundation Restaurant and Chef Award semifinalist for best new city chef. 

It’s going to be a great day with a special workshop from Aussie Truffle Dogs & plenty of conversation with Culinary Director Alla Wolf-Tasker.

Exclusive Winter Masterclass Offer – 

A very limited number of Winter Masterclass tickets are available exclusively for in house guests. Book to stay with Lake House on Sunday June 19th and you’ll receive one complimentary ticket to the class! Breakfast-to-Go on Monday morning can even be arranged, if you need to rush off! From $604 per couple including a 3 course a la carte dinner in the restaurant and full breakfast.

For further information or to book your tickets, visit.