Savour Snowy Mountains - A Weekend of Food & Wine

Savour Snowy Mountains - A Weekend of Food & Wine

          Friday 22nd - Sunday 24th March 2019   

                Lake Crackenback Resort & Spa is once again hosting a weekend of delicious Food & Wine with Savour the Snowy Mountains. The weekend will celebrate the seasonal local produce on offer in the south east region of New South Wales. 

                Visitors will have the opportunity to experience and celebrate all things Autumn. The weekend will be filled with a series of food masterclasses and culinary collaborations, exclusive chef dinners, farmer’s market aswell as entertainment accompanied by a refreshing crisp glass of cool climate wine.  

                If you have an interest in food, whether it's eating or cooking with it, the weekend will sure to delight. The Snowy Mountains is becoming well-known for rich, hearty ingredients such as beef, garlic, trout, truffles, apples and honey. Many of these ingredients will be incorporated over the weekend in the chef dinners and through market stall offerings.

                Enjoy the festival atmosphere by the waters edge at Lake Crackenback Resort & Spa listening to musicians, stroll through the market stalls offering tastings and local produce sales or enjoy coffee or lunch at the Alpine Larder. 

                Savour Snowy Mountains Program Savour Snowy Mountains Program

                Download the Lake Crackenback Resort Savour Snowy Mountains Program (1416 kb)


                Proudly sponsored by Australian Good Food & Travel Guide

                WEEKEND ITINERARY

                Friday 22nd March 2019

                A RIESLING FEAST

                COST: $149.00 per person

                LOCATION: Cuisine Restaurant

                TIME: 6.00pm for a 6.30pm sit-down.

                Enjoy a delicious feast style 4 course long table dinner in Cuisine Restaurant including matching wines. Chef Darren Perryman from Pialligo Estate is teaming up with Rasa and Richard from Shut the Gate Wines to bring you an entertaining evening centered around Rieslings. 

                To organise your return transfer from Jindabyne or Thredbo, please call 0414 400 378 or email Bookings essential.  

                A Riesling Feast Menu A Riesling Feast Menu

                Download the Lake Crackenback Resort A Riesling Feast Menu (270 kb)

                Saturday 23rd March 2019  

                FOOD & WINE MARKET DAY

                COST: FREE

                LOCATION: Village Green

                TIME: 10.00am - 2.00pm

                The Market Day will showcase many of the local operators and suppliers of fine produce and products in the region. From honey, eggs, chocolates and vegetables. We are lucky in this region to have many new producers who have a passion for producing unique and sustainable produce in our seasonal climate.

                With live entertainment and a delicious array of market stalls to visit, bring along the family and enjoy a day out.  

                Saturday 23rd March 2019


                COST: $30.00 per person, per class / book 2 classes for $50.00 per person 

                10.30AM - NATIVE FORAGE 

                Hosted by native forager Peter Hardwick.

                Join Peter for a walk and an insightful conversation on foraging. Peter will take you on a walk around the Resort and down to the Thredbo River, exploring native ingredients available on our doorstep.

                11.00AM - "SAY CHEESE" 

                Hosted by one of Australia's most highly regarded cheese experts, Valerie Henbest.

                Being a real curd nerd requires time and dedication. This class will give you a chance to explore the complex flavours and the incredible variety of cheese produced by skilled artisan makers worldwide. You will learn about the various conditions in which they are made and matured. Your taste buds will be challenged with different styles of cheese while learning about the basic rules of sensory analysis so you will go away with the knowledge required to understand and really appreciate fine cheese. This class will suit beginners and those looking for something more challenging.

                  11.30AM - INTRODUCTION TO PICKLING  

                  Hosted by Darren Perryman from Pialligo Estate.

                  Join Darren Perryman from Pialligo Estate sharing his secrets to creating the perfect quick pickles. He will cover supplies, types of pickle liquor, and more useful bits of knowledge that will bring your at-home pickling skills to the next level! Pickling is one of the preservation methods that not only extends a food's shelf life, but also takes its flavour profile to new heights as well as being able to be enjoyed all year round. Preserves created on the day will depend on the availability of seasonal produce.

                12.30PM - CHEESE AND WINE PAIRING 

                Hosted by Valerie Henbest and Richard Woods. 

                This masterclass will be an intimate exploration of the sensationally sensual result when cheese meets wine. Learn to play matchmaker pairing the right vino with the right cheese. An exploration of tandem aromas, flavours and textures. One not to miss!

                  1.30PM - TROUT 3 WAYS 

                  Hosted by Eucumbene Trout Farm.

                  All you need to know about local Snowy Mountains trout, learn the tips and tricks on how to prepare the perfect trout and the best accompniments to serve it with. 

                2.00PM - ALTERNATE GRAPE VARIETIES 

                Hosted by Shut the Gate Wines. 

                “We’re a weird mob” – so many new and interesting grape varieties are appearing throughout this country’s wine lists and shop shelves. Come on a curious vinous journey of discovery. Taste a range of the new up and coming varieties that are making a real impact on the Australian wine scene.

                3.30PM - A GIN MASTERCLASS

                  Hosted by Wild Brumby Distillery 

                  The team from wild brumby will give you the insiders tips on how they make their award winning gin. 


                Saturday 23rd March 2019


                FEATURING BEN WILLIS, ALASTAIR WADDELL, PETER HARDWICK & FRANK FAWKNER                                                                               

                COST: $160.00 per person

                LOCATION: Cuisine Restaurant

                TIME: 6.30pm

                 Join guest chefs, Ben Willis from Aubergine Restaurant in Canberra, Alastair Waddell from Harvest Newrybar in Byron Bay & Frank Fawkner from EXP in the Hunter Valley in a 5 course dinner celebrating local produce. The evening will sure to delight with matching wines to each of the 5 courses. 


                To organise your return transfer from Jindabyne or Thredbo,

                please call 0414 400 378 or email Bookings essential.

                Sunday 24th March 2019

                LAKESIDE LONG BRUNCH

                COST: $50.00 per person

                LOCATION: Lakeview Stage (weather permitting)

                TIME: 10.00am - 12.00pm

                 Join us in celebrating all the amazing produce available in the Snowy Mountains. The brunch menu will include items selected from the local region.  This will be a fun-filled casual event as the finale to our weekend of food & wine, so bring along a friend and enjoy the atmosphere of our long brunch here at Lake Crackenback Resort & Spa.

                MEET VALERIE HENBEST

                Owner of The Smelly Cheese Shop - ADELAIDE


                Born in France, Valerie migrated to Australia in the early 1990s. She has always been interested in cheese, having grown up in Normandie – the home of Camembert. Valerie’s knowledge, appreciation and enormous passion for cheese have taken her around the world. Settled in Adelaide, Valerie has developed The Smelly Cheese Shop’s successful series of ‘Cheese after Dark’ Cheese Master Classes. These are now presented nationally.

                Valerie dedicates much of her time establishing and nourishing relationships with cheese producers worldwide. It is these experiences that have lead Valerie to passionately share the stories and the cultures behind the wonderful cheeses that she brings back home. Valerie has a genuine love of Cheese, Wine and Music which led her to be the creative force behind

                 MEET DARREN PERRYMAN

                Executive Chef at Pialligo Estate - CANBERRA


                Darren Perryman, Executive Chef at Pialligo Estate, quotes ‘cooking was in his DNA’. Inspired by his grandmother and aunt back in the north of England who were confectionary and pastry chefs, he grew up with the love of food all around him. Starting out as an apprentice in Canberra’s first ‘Nouvelle Cuisine’ Restaurant in the late 1980’s at Nobbs restaurant, Darren then moved to Sydney, where he then worked at the Triple-hatted, Restaurant FortyOne at Chifley Tower.From there he moved to 2-hatted restaurant Bel Mondo, as Sous Chef.

                Darren then returned home to Canberra and opened his own restaurant and won ‘Best Restaurant -National’ two years running, awarded by the Australian Hotels Association.

                 After 13 years at the helm of his own operations, he became Exec.Chef at Telstra Tower for 3 years. His passion for food took on a new direction following a trip to Paris where he fell in love with bread.Upon his return home, Darren spent months reading about his new-found love. 6 months later he was making the best sourdough in Canberra as well as all of the classic French pastries from croissants to pain au chocolat, etc, after opening his own French Boulangerie, where people would queue for hours in the morning just for a loaf of his bread. Darren now has a new home at Pialligo Estate as the Executive Chef, where he is preparing exquisite dishes influenced by his passion for paddock to plate.

                 MEET RASA & RICHARD

                 Owners of Shut The Gate Wines - SNOWY MOUNTAINS & CLARE VALLEY


                Rasa Fabian and Richard Woods have collectively decades of experience in the wine industry. From vine to bottle, from the corporate wine industry to small batch winemaking, from the temperate vineyards of the Clare Valley to the cool climes of the Snowy Mountains.

                Throughout their wine journey there’s been one variety that is their passion – Riesling. So much so that Shut The Gate Wines produces four separate Rieslings each year. With over ten years working in the Clare Valley, the historic home of Australia’s greatest Rieslings, Rasa and Richard have learnt much about this noble variety. Join them as they explore the versatility, fragility and longevity of the Riesling grape.

                 MEET BEN WILLIS

                 Owner and chef of Aubergine and Temporada Restaurants - CANBERRA


                Ben Willis was born and started his career as a Chef in Canberra. After 9 years of travelling and working around the world, he resettled in Canberra and took over Aubergine, with the idea to have an ever evolving restaurant created by regular communication with local farmers, producers and artisians. Aubergine has received 2 SMH Chef's Hats for the last 5 consecutive years. Aubergine is listed as the #1 restaurant in the ACT by Gourmet Traveller in their 2013, 2014 & 2015 Restaurant Guide. In 2014, Ben opened a second restaurant, Temporada in Canberra's city centre, which is Spanish for seasonal. We are excited once again to welcome Ben back to the Resort, who has in the past hosted our winter chef dinners.

                  Images courtesy of Steve Cuff.

                 MEET ALASTAIR WADDELL

                Head Chef of Harvest - BYRON BAY


                Born, educated and trained as a chef in Scotland, Alastair notably worked at both One Devonshire Gardens and Cameron House Hotel in Glasgow under the tutelage of renowned Scottish chef Paul Tamburrini. After travelling to Europe and the USA, he settled in Australia in 2008 and worked at Guillaume Brahimi’s two-hatted Bistro Guillaume in Melbourne.

                In 2017, Alastair joined Harvest after leading the team at Southern Ocean Lodge on Kangaroo Island, and previously six years at qualia on Hamilton Island where he was recognised with several awards including HM Magazine’s Hotel Chef of the Year (2012 and 2014) and a one-hat rating in the Australian Good Food Guide (2014 and 2015).

                 MEET PETER HARDWICK

                Forager from Harvest - BYRON BAY


                A forager and wild food researcher for 40 years, Peter Hardwick is the pioneer behind increasingly popular wild and native foods such as lemon myrtle, riberries, warrigal greens and aniseed myrtle. Peter is a passionate horticulturalist and conservationist who has spent the past 40 years quietly researching wild food and feeding that information through to the chefs of the day.

                MEET FRANK FAWKNER

                Owner and Chef of EXP.Restaurant and Fawk Foods - HUNTER VALLEY 


                Frank began his cooking career at the age of 15 at Mount Broke Wines, a simple cafe in Broke. 

                 He was then a part of the opening team at Crowne Plaza Hunter Valley where he worked for 3 years to complete his apprenticeship. With hunger for knowledge and EXP.erience he then moved to London to work for Tom Aikens, climbing to the rank of Sous Chef at "Tom's Kitchen".

                 Upon returning home to the Hunter, Frank landed a position at renowned Muse Restaurant where he worked alongside owners Troy and Megan Rhoades-Brown, chef and restaurant manager. This was a great platform to develop his career; learning how to run a fine dining restaurant and create his own style of food. Great achievements for Frank was becoming Head Chef in late 2013 and being part of the team when Muse Restaurant reached the coveted "2 Hats" from the SMH Good Food Guide.

                 2015 marked the beginning of a new EXP.edition for Frank and the team; the opening of EXP. restaurant. EXP is pushing the envelope for the Hunter Valley restaurants and always evolving.  In 2017 and 2018 EXP was included in the delicious Top 100, thanks to it’s dedicated and professional staff.  July 2018 marked a new venture Fawk Foods Kitchen & Bakery, where it’s all about good times and tasty food, freshly baked sourdough and barista brew. 

                 We are offering all-inclusive weekend packages along with individual event ticket options. View Savour Weekend Package.   

                Bookings and enquiries can be made by contacting the Reservations Team 02 6451 3000 or

                Many thanks to all our sponsors, we value your expertise and support. 



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