Showcasing the splendour and produce of the Daylesford region is Alla Wolf-Tasker's very personal story of creating a country restaurant and hotel from humble beginnings on a patchy hillside, to the awardwinning, luxury food lover's destination it is today.
The 'Lake House' is an exquisitely designed collection of recipes and photographs of the restaurant it's food and surrounds. The collection of over 100 recipes included in the book reflect Alla Wolf- Tasker's Russian heritage and her very classic European training. Chapters discuss meat, fish, water creatures and vegetables with lively authority.
The seasons are celebrated throughout in recipes such as Butter Poached Pheasant with Wild Barley and Mushroom; Escabeche of Freshwater Trout with Remoulade Salad; and the signature Lake House charcuterie plate of Jellied Ham Hock Sausage, Chicken Liver Parfait and Country Terrine. Delicate desserts such as Honey Pannacotta with Quince Soup, Citrus Charlotte and Apricot Tarte Tatin with Amaretto Parfait all use fruits grown on the property and surrounds.
The 'Lake House' is an inspirational book that will delight those interested in fine food, regional produce and the producers.
