• In-House Dining with Chef Jacqui - Guests will be warmly welcomed by Sophie and Humphrey, the charming golden retrievers, who will greet them at the front door, where delightful aromas waft from the kitchen. This exceptional experience begins with a beautifully set table for a fantastic lunch and a kitchen filled with wonderful produce ready to be transformed into a meal.

Canapés and refreshments are served as guests don their aprons and take their places in the kitchen. Here, the menu and recipes are reviewed, and the preparation and cooking commence. During this time, Chef Jacqui will share valuable tips and tricks of the trade. Guests will learn about using and storing ingredients and equipment, knife skills, pan-frying techniques, and food styling, among many other insights.

As each course is completed, guests gather at the table to enjoy the meal and discuss the balance of flavors and textures. The day is filled with constant tasting. Guests are encouraged to ask questions and take photos, and like many before, they will promise to return for the next season’s menu and bring others who will also love this experience. Prepare for a day filled with laughter, great food, and wine!

• Dinner
• Lunch

• Private transportation

• Quail with Brandy - Quail, de boned, pan fried to crispy then served with a Brandy, raisin, pomegranate and pine nut sauce and crispy sage leaves.
• Rack of saltbush lamb and lamb jus gras - Crispy lamb rack double cutlets with an amazing lamb jus, fondant potato, stuffed zucchini flowers and zucchini baked with preserved lemon.
• Chocolate fondant with vanilla bean ice cream - Belgian Chocolate pudding filled with oozing chocolate and vanilla bean ice cream

Hello, as a chef trained in the traditional French method, I enlighten others on preparing the dishes that I adore, to delight in the cooking journey without letting the kitchen intimidate them. Having worked in some of the top-notch professional kitchens in Melbourne and Europe under the tutelage of the most gifted, enthusiastic and modest culinary individuals, I have been shaped into the chef I currently am and have the capacity to assist you in honing your cooking skills. My preferred styles of cookery involve blending modern touches with French culinary traditions, classy Italian fare and Australian cuisine, featuring indigenous ingredients. The use of seasonal, earth-friendly and fresh produce is non-negotiable in my culinary space, with my kitchen garden and my local suppliers and producers in Mornington Peninsula playing a massive role in providing these. The delightful experiences of preparing and consuming food are some of the few luxuries we have in life, which is why I invite you to join me in my kitchen and enjoy a splendid 3-course meal at my table. Secure your culinary adventure now, Chef Jacqui

For a full refund, cancel at least 24 hours before the scheduled departure time.