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    New Year's Eve at Lake House

    Tuesday, 31st December from 7:45pm | $425 per person

    Allocated seating at shared tables. Proceeds to The Daylesford Country Fire Authority.

    Ring in the next decade and celebrate new beginnings with the Wolf-Tasker family and the Lake House team…the opening of Dairy Flat Farm…the newest addition to the Lake House collection and our own 38-acre regenerative Farm, Lodge and Bake House.

    BOOK NOW
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    There's a rhythm to life at our house on the lake - a sequence of ongoing daily rituals... Bread is rolled, fresh flowers are arranged, coffee is ground, tables are set. Mountains of fresh produce come through the kitchen doors, borne by proud suppliers. Cooks butcher, peel and chop. The rhythm continues on through the day into the evening, with the soft murmur of guests and the clink of glasses. Final lights out offers a mere few hours respite before the bakers return and the rhythm resumes once again.

    Herald Sun Weekend – The Hot 100 ALLA WOLF-TASKER

    Lake House Daylesford proprietor and national delicious. mag produce awards judge

    The Fermentary

    Sharon Flynn and Roger Fowler produce a range of milk and water kefirs, kimchi and krauts using time-honoured, slow fermented techniques. Their “cellar door” is now in Fairfield but, having made their start in our region, we claim them as our own. Our guests at Lake House love the fig and ginger kefir, and their smoky jalapeno kraut is outstanding.

     

    Sommerlad Chickens

    We know of the benefits of free-range chooks. But the breeds of meat chickens traditionally grown in Australia often have riot been bred to cope with, and thrive in true free-range pasture-rearing environments. Enter Sommerlad chickens, a unique slow-growing new breed. They are processed at 13 to 14 weeks and have a rich flavour and texture. At Milking Yard Farm, down the road from Lake House, they roam in forested areas and graze on wild grubs, seeds, grits, and organic feed.

     

    Snowy River Station Succulents

    Years ago, for me, any coastal excursion V1185 an opportunity to do foraging for seashore succulents and seaweeds. Samphire was a real prize, adding saltiness and ocean flavour to dishes on our menus. Andrew French has since arrived with his left-field solution for the salt-damaged portion of his grazing property in East Gippsland. Andrew is one of only a handful of farmers in the world cultivating samphire.

     

    Holy Goat La Luna

    Two years ago when I last cooked in NYC, I took with me a terrific local organic cheese that even had jaded New Yorkers talking. Consistent winner of major awards and now a permanent member of various halls of fame, La Luna remains the brilliant flagship cheese of the Holy Goat enterprise.

     

    Yarra Valley Caviar

    Yarra Valley freshwater aquaculture farm takes a natural approach to rearing and milking its Atlantic salmon — refusing to use antibiotics or chemicals. Its fish are given plenty of space to swim, are milked by hand, and are then gently returned to their ponds in the pristine waters of the Victorian Alps of the Yarra Valley ranges. The result is a global-standard product both in quality, best practice and sustainability.

     

     

     

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