FORTHEPASTyear,DairyFlatFarmin Victoria’sbucolicDaylesfordhasbeena hiveof
activity.Workershavebeenplantingandharvesting 175 varietiesofplants,fruitsand
vegetables,frompumpkinandeggplanttomoreexoticfaresuchasyuca,celtuceand
sharkfinmelon.Theyhavebeenresurrectinga vineyard,bottlingoliveoiland
dehydratingherbsfortea.Andtheyareconvertinganexistinglodgeandbarninto
luxurydigsin timeforgueststhisseason.In short,it’sflat-chatat DairyFlat.
Atthecentreofit all,conductingtheboisterousscenewithpoiseandpluck,is
AllaWolf-Tasker.For 35 years,thechef,hotelierandtastemakerhassteeredLakeHouse
Daylesfordintooneofthecountry’smostappealingregionalretreats.“Ittakesa village
todeliverthiskindofundertaking,”shesaysofherlatestproject,thefledglingfarmshe
acquiredlastyear.It is a seven-minutedrivefromthehotel.Theventurealreadysupplies
LakeHousewithstreamsofproduce,a bakeryin collaborationwithMichaelJames(ex
TivoliRoadBakery)is preparingsourdoughloaves,anda flowergardenis blooming.
Naturally,alloftherecipesonthesepagesspotlightvegetables.“It’sverymuch
thewaymycook’sheadhasgone,”saysWolf-Tasker,a longtimenationaljudgeof
thedelicious. HarveyNormanProduceAwards.Clearly,sheis relishingbeinga
producerherself.Oncethelodgeis open,guestswillbeabletoimmersethemselves
in winetasting,sourdoughbaking,gardeningworkshopsandfloristryclasses.“There
willbeanonsiteconcierge,” she adds, “an open bar and snacks during aperitivo hour
andsharedfarmfeasts.”
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