Virgin Blue Magazine

Virgin Blue Magazine

Around the time Vignerons were trying their luck with regional wines back in Musgee, restaurateur Alla Wolf Tasker and her artist husband Allan, were sowing their own dreams in the soil of Daylesford, Victoria.

\"It was the 1970\'s and people didn\'t travel out to the countryside expecting to find good food\" she recalls. However, after 30 years of almost singlehandedly flying the food flag for the area and looking towards the small artisan producers of France for inspiration, Wolf Tasker is now witnessing Daylesford bloom into the poster child for regional dining, and the surrounding Macedon Ranges are also shaping up to become one of the next big taste sensations.

In 1997 Wolf Tasker received and Order or Australia Medal for her contributions to regional tourism, and today she delights is using a long list of local producers at her chef\'s hat culinary institution, Lake House. The restaurant\'s menu includes smoked eel and local yabbies, local strawberries from Trewhella Fram, freshwater Trout from Tuki in Smeaton, and Murray Cod from Newstead. In the Macedon Ranges, seasonality is king. You\'ll find free range pork, lamb and elderflowers in Spring; boysenberries, beetroot, fresh goats curd

and micro herbs in summer; hand smoked small goods in winter; and mushrooms such as slippery jacks and saffron milk caps, collected by hand in Autumn.

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