Home Snow Region Australia Has the food at the snow just got better?

Has the food at the snow just got better?

April 28, 2014

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Colin Fassnidge, Justin North and Ben Willis to man the stove at Lake Crackenback this season

Regular readers will know what I have long thought about the general food offerings at the snow fields of Australia. Let’s just say Michelin prices does not make Michelin cuisine.

Which is why I love it when restaurants up the ante during the snow season with guest chefs. A standing ovation to Lake Crackenback Resort who will welcome not one, not two but three acclaimed chefs this winter season for guest chef roles.

The Celebrity Chef dinners are $120 a head for five courses and matching wines, which given the price of main courses in most of Thredbo’s restaurants, is excellent value for hatted cuisine with alcohol on the side.

First up is two hat Colin Fassnidge from the Four in Hand in Sydney. The straight talking Irishman and guest judge on My Kitchen Rules will be bringing his skills to Lake Crackenback Resort on Saturday, July 26 with wines from Peter Lehmann.

The menu will showcase Colin’s passion for local produce and his creative transformation of core ingredients like chicken, corned beef and brisket into delicious dishes. Lake Crackenback Resort & Spa’s Executive Chef, Greg Pieper will compliment Colin’s menu with a locally inspired starter and dessert featuring black truffles from Bredbo.

Expect a wait list for Justin North on August 23. Author, restauranteur and acclaimed chef, North’s dinner sold out last year and he’s back for more. Expect diamond clam and veal tartare, ocean trout pastrami, tortellini of pork, slow cooked Glacier 51 tooth fish, roasted venice and chocolate delice. Wines from Yering Station.

Canberra’s most acclaimed chef Ben Willis from the city’s number one and two hatted Aubergine restaurant is hitting the stove on Saturday September 20. Local ingredients will dominate as Willis and Pieper create a spring menu you will not forget.