Jenny Delaforce
Your Host
Driven by a love of the land and the alpine region of Victoria, Jenny and her partners, Peter Taylor and Rohan Dwyer purchased Timberline Park to showcase the SheepMaster breed to the east coast of Australia. With a background in accommodation and events it seemed obvious to open the farm for guests to also enjoy.
Dale Lyman
Timberline Alpine mutton ambassador & food guru
Dale Lyman is a Senior Professional Cookery Instructor at William Angliss Institute, a nationally and internationally-renowned specialist centre for foods, tourism and hospitality education. Dale is a Life member and Chef de Cuisine of the Australian Culinary Federation Victorian Chapter. A Team Member of the World Association of Chefs, Young Chefs’ Development Team and proud member of Les Toques Blanches.
Dale has worked in iconic restaurants throughout Australia, Europe, the Middle East, the United States and Asia. Dale maintains a strong support of a number of charity events in Australia and overseas, regularly applying his passion for all things culinary to raise funds. Dale’s passion for the culinary industry coupled with his dedication to educating and inspiring his students extends his work beyond the classroom. Dale will be conducting specialty cooking classes, sharing recipes and hosting events to ensure we all enjoy a happy and healthy lifestyle utilising Alpine Mutton products.
Michael Leetham
Baddaginnie Apiaries
Deep in the high country surrounding Mansfield, dedicated local beekeeper Michael Leetham works hand-in-hand with nature to harvest pure, raw honey straight from the Australian bush. Moving hives across varying pristine bushland locations allows the bees to forage on rich, seasonal native flora while keeping the environment at the heart of every decision. Driven by a deep love and genuine respect for his bees, he prioritizes gentle, low-stress hive management and eco-conscious practices that protect both the colonies and the surrounding landscape.
To preserve everything nature intended, the honey is harvested using careful cold extraction methods. By avoiding high-heat processes, every batch retains its natural enzymes, rich floral aromas, and distinct high-country flavor profile. The result is an unpasteurized, 100% pure honey that reflects the true, wild essence of the Mansfield region—crafted with care, patience, and complete dedication to sustainable beekeeping.
