Executive Chef at The Argus Dining Room David Willcocks is launching the restaurant's first cooking studio day session in partnership with Vale Hill Farm in Smeaton on Saturday, November 22.

The cooking workshop will focus on how to prepare a succulent spring lamb dish using the farm's rare breed Hampshire down lamb meat.

Guests will spend the day in the picturesque surrounds of the central Goldfields, tour the orchards and vegetable gardens with restaurant & farm owners Wayne Cross and Chris Malden and learn about the farm's rare breed sheep and cattle used at The Argus Dining Room's kitchen.

The hatted restaurant sources its rare breed lamb from Vale Hill with the prized animals grazing on the pasture of the rich volcanic plains.

After a session with Chef Willcocks, guests will enjoy a three-course lunch al fresco style with matched regional wines by Argus sommelier Jeremy Shiell in the owner's private residence, originally built from field stone in 1854, and since restored to a spectacular architectural home.

The Argus Dining Room has been recognised for its unique and distinctive cuisine in the 2015 edition of the Australian food bible The Good Food Guide being awarded one hat and has received high praise and rave reviews under the leadership of inspiring Executive Chef David Willcocks who is renowned for serving stunning cuisine with an emphasis on fresh, clean flavours and regional produce.

When: Saturday 22 November @ 9.30am
What: The Argus Dining Room Cooking Studio Workshop
Price: $165 per person, limited to 12 guests
More information: Call 03 5348 2202