Step into the heart of the 196 year old heritage guest kitchen for an intimate afternoon of flour, flavour, and fine Tasmanian hospitality.

Led by Head Chef James Paul Miller, this Cavatelli Masterclass and lunch offers a rare opportunity to go behind the scenes and learn the rhythmic art of traditional hand-rolled pasta.

From 12:00pm to 2:30pm, you will dive into the history and technique of the cavatelli shape—small, hollow shells perfectly designed to capture the rich sauces of a seasonal menu. Under Chef James’s expert guidance, you’ll learn the secrets to the perfect dough consistency and the tactile “rolling” motion that defines this southern Italian staple.

The Experience Hands-On Masterclass: A guided, interactive session where you’ll craft your own pasta from scratch using the finest semolina and farm-fresh ingredients, along with 3 different seasonal sauces which match perfectly with this pasta dish.

The Shared Lunch: Following the workshop, take your seat in the heritage for a relaxed, pasta lunch. Enjoy the fruits of your labour alongside a curated dish prepared by the kitchen team, highlighting the “paddock-to-plate” philosophy and the best of the season’s harvest.