Australian Gourmet Traveller: A team passionate about hospitality delivers beautiful cutting edge, seasonal food matched with an internationally acclaimed wine list. Under the direction of Executive Chef Alla Wolf Tasker and Head Chef David Green the kitchen work from the ground up producing virtually everything, from house baked breads to an extensive charcuterie range, on the premises. And Alla's dream of a raft of excellent small scale local suppliers has finally come about - due in no small part to her own efforts. Several excellent organic farms are now located within minutes of Lake House.
Produce is often hand-picked for a morning delivery. Local lamb, rare breed pork, grass fed beef, fresh water fish, sheep and goat's milk cheese, heirloom fruit from old orchards and windfalls from local gardens arrive at the kitchen, which since the early eighties, has fostered an open door policy, mentoring and supporting small sustainable producers and growers and developing a local food culture amongst fellow restaurateurs, chefs and residents.
Catch a speckled trout and have it cooked for you by a third generation local farmer at one of the oldest sheep stations in the district.
Take a stroll through the pristine nearby Wombat State Forest or a more challenging guided walk along the Dry Diggings Track and great Dividing Trail.
Visit the studios of local artists for a private showing.
Don a chef's coat and enjoy a cooking class or forage with the hotel's chefs.
At dusk, join international guests for cocktails and canapés with spectator kangaroos on the local golf course.
Enjoy the quirky shops and markets of local villages for a shopping experience like no other.