Alla Wolf-Tasker is not one to rest on her laurels. Admittedly, she has always piled project upon project at Lake House, but Wolf-Tasker and her team were just beginning to cruise along comfortably when a new place suddenly popped up. “It had such good bones and spoke to everything we’ve been talking about at Lake House – about connecting people to the food they’re eating – that we just looked at each other and said, ‘we have to do it’,” she says.
The place Wolf-Tasker is talking about is Dairy Flat Farm, a 16-hectare working farm seven kilometres from Daylesford in central Victoria, home to her renowned restaurant and hotel Lake House. Since buying the farm in 2018, Wolf-Tasker and her family have turned the existing house into a luxury lodge for 12 guests and established a bakery in the cellar that supplies all of the family’s businesses with slow-fermented sourdough loaves and Viennoiserie.
But the core project and the reason for buying the property lies in the fields surrounding the lodge. Lake House has long championed locally grown produce, its menu and cooking classes focused on the best fruit, vegetables, herbs and meat being produced nearby. Now Wolf-Tasker is taking the opportunity to not only grow as much produce as possible for the restaurant and their Wombat Hill café but also to present guests with a “closed-loop” food and farm experience, where they can sample the food that is growing all around them.
Wolf-Tasker has created recipes for this issue of Gourmet Traveller based on the simple dishes they serve to lodge guests at Dairy Flat Farm, dishes that are driven by the season.
Diese Geschichte stammt aus der March 2021-Ausgabe von Gourmet Traveller.
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Diese Geschichte stammt aus der March 2021-Ausgabe von Gourmet Traveller.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
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HEART AND SOUL
Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.