Culinary Experiences at Lake House, Daylesford
Anything to do with food at Lake House in Daylesford – every facet of the place oozes regional integrity and flavor. It is a true mecca for culinary nomads.
Tasting Menu at Alla Wolf-Tasker’s Lake House
Provenance, passion & true sense of place all on each divine plate. Celebrating 30 years in 2014 and still regarded as one of Australia’s ‘Hot 50” restaurants. What an achievement.
The Cooking School at Lake House
The Cooking School at Lake House allows guests to interact with likeminded foodies and learn from some of Australia's best & most interesting chefs. Classes are held in the purpose built Cooking School kitchen and scheduled most weekends throughout the year and on request by prior arrangement.
There are opportunities for both demonstration and hands on tuition in contemporary cooking techniques from senior chefs of the Lake House kitchen team as well as Masterclasses with some of Australia’s Best Chefs such as Peter Gilmore, Andrew McConnell, George Calombaris and more.
Wine Tastings & Bottle Selection with Australia's Best Sommelier
Australia’s Best Wine List – a bible for wine lovers from around the world – lovingly doted over by our enthusiastic wine team at Lake House. Choose from a private tasting of local gems or grand crus. The wine lists features roughly 1000 labels and the cellar houses almost 10,000 bottles. The Cellar is also a popular private dining space for up to 14 guests.
Forage & Feast
An activity and indulgence packed two-night retreat for groups of six or more food and wine lovers. Including a regional scavenger hunt around selected producers, farms and cellar doors, some hands on time in the kitchen and plenty of great food and wine – it’s a challenging and delicious way to explore the Daylesford Macedon region.
The Hunt: Mushrooms, Truffles & Morels (Autumn Months)
Depending on the season – there’s a hunt going on in the forests surrounding Lake House. You’ll see the tell-tale signs of orange fingers on our chefs who have just been out picking saffron milk caps, or the chocolate stained fingernails from harvesting truffles. Join our local guides in a forage in the forest – discovering the edible delicacies along the way.