For Lake House culinary director Alla Wolf-Tasker, the desire to stay fresh and relevant in the cut-throat world of fine dining still provides as big of an incentive today as it did when the restaurant first opened its doors more than 30 years ago.
Subscribe now for unlimited access.
$0/
(min cost $0)
or signup to continue reading
The restaurant, which is situated on a 2.5-hectare block on the edge of Lake Daylesford was again recogised as one of the country’s best hospitality venues last week when it took home two gongs from the Luxury Travel Gold List awards.
The Daylesford icon was named best luxury food and wine property and best luxury regional property in the reader-voted poll.
Ms Wolf-Tasker said the dedication of the more than 120 staff on hand at Lake House was the driving force behind the venues continued success since it first began as a 45-seat eatery.
“You have to be dedicated and you have to have people alongside you who participate in the vision,” Ms Wolf-Tasker said.
“There’s always something new we’re trying to do to make the place better and I think people get challenged.”
