Alla Wolf-Tasker AM – Lake House Daylesford


There are few savvy travellers and diners in Australia who will not have heard of the iconic Lake House in Daylesford. Now in its 36th year it remains at the top of its game with awards such as Australia’s Best Wine List from Gourmet Traveller; a listing in Tatler’s Top 101 Hotels in the World; over 70 accumulated chef’s hats from the highly regarded Good Food Guide and inclusion in all of the “Top Restaurants of Australia” lists. Such long term excellence is not unusual in Europe or the UK, but remains unique in Australia.

Alla’s personal accolades include two ‘Legend’ awards as well as ‘Professional Excellence’ and ‘Outstanding Contribution’ awards from the Good Food Guide; The Restaurant and Catering Association; Melbourne Food & Wine, Gourmet Traveller and Tourism Victoria amongst others. I 2018  she was also awarded Legend of the Industry by Foodservice Magazine and Outstanding Contribution to Australian Food by delicious magazine. In 2007 Alla was also admitted as a Member of the Order of Australia for services to Tourism and Hospitality. Indeed, now operating as Culinary Director and MD over a staff of 120, Alla and her team have enough national and international awards to fill virtually every wall of their fabled house on the lake.

Not content with resting on their laurels however Alla and her team have launched their nearby Dairy Flat Farm project .  After 18 months of hard work, the 38 acres of beautiful undulating pasture combines a restored vineyard, an extensive olive grove, newly established 5 acres of vegetable plantings, three hoop houses, a glass house and large barn. The latter already produce 90% of the plant produce for the Lake House tables. A 300 tree orchard has been planted for future fruit and cider production. An on farm Bake House developed in conjunction with leading Australian baker Michael James (ex Tivoli Road) is already producing long slow fermented sour dough loaves, baguettes, viennoiserie, brilliant hot jam and custard donuts, perfectly laminated croissants  and much other deliciousness. The on farm Lodge accommodation of six beautiful suites for people wanting to immerse themselves in all this opens, in November . Also launching, will be an annual calendar of open days, farm tours and workshops, (gardening, sour dough baking and beekeeping).                                                                               

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