Commitment to Sustainability

Here at Lake House and Dairy Flat Farm and Lodge, we are committed to a greener, cleaner planet. We have been implementing sustainable practices since 1981 when Alla and Allan Wolf-Tasker first set eyes on what was a barren and desolate piece of land in Daylesford that would eventually become one of Australia’s leading culinary and spa destinations, worthy of a journey, not just a detour.

The successful development of Lake House’s award-winning restaurant, hotel and spa since 1979 has been a true labour of love and where every effort has been made to ensure our team and guests leave only the faintest footprint possible during their stay. In the early 1980’s, Alla and Allan planted over 200 native and drought-resilient trees and shrub seedlings all of which now envelope the Lake House and form a towering canopy over its expansive outdoor pavilions, shielding them from the elements and providing a feast for the senses with the changing of each season.

Single-use plastics, including hotel amenity bottles, were discontinued early on, we don’t use pesticides on the property and here at Lake House, we have always collected and recycled rainwater and mineral spa water to water the gardens and to hold in reserve during those devastating drought-stricken periods which we have encountered many times over the past three decades in our little corner of Victoria.

Culinary Director Alla Wolf-Tasker AM has always worked hand-in-glove with her local producers to create the award-winning, two-hatted cuisine Lake House prides itself on. From those very early days when there was just one potato farmer in all of Daylesford to the dozens and dozens of suppliers and sustainable farmers that we are proud to call our friends and peers, Alla, Allan and our team have helped put Daylesford on the map and as a thriving regional food bowl it is today. 

When we officially opened our regenerative farm at Dairy Flat in 2018 we were able to close the loop when it comes to being as responsibly sustainable as possible. All of our fresh fruit, heirloom vegetables and herbs that we grow are what we serve as part of our seasonally-driven menu at Lake House and Wombat Hill House. The botanicals, native plants and flowers used in our spa treatments also come from the farm and the olives that are pressed into our own estate blend of olive oil each year are grown right here along with honey from our resident bees.

We have made it our mission to leave the soil at our farm even better than we found it. Food scraps and coffee grinds from our kitchens each day are returned to the land as compost and layers of cardboard are also recycled over our farm’s garden beds to keep building up the soil level and to not destroy the microbiome which is critical for the soil and our gut health.


Alla, Allan and the Lake House management team also choose to work with local and regional suppliers wherever possible. Artists, woodworkers and sculptors, upholsterers and craftspeople, florists and stylists, builders and signwriters and everything in between.


Supporting the local economy at a grassroots level consistently over three decades also helps give back to the environment by cutting down on travel and emissions which is vital to the long-term sustainability of the Daylesford and Macedon region for decades to come.