Posts in eat
A Delicious Harvest

It is the middle of winter, yet the garden bears a plentiful bounty. Wood sorrel, chicory, cabbage, Brussels sprouts, Jerusalem artichokes, baby carrots. In the hothouse grows spicy red mizuna and the last of the bull horn peppers. This is Dairy Flat Farm, the kitchen garden of Alla Wolf Tasker's Lake House restaurant kitchen. It is part of Barcaldine House, a 15 ha property nestled in a bowl of rich volcanic soil at Musk. It is the realisation of a lifelong dream of the award-winning chef. "We have always had great produce from our growers," says Alla. "Now we are joining them. What is harvested in the morning is on the plates at lunchtime," she says. "There is nothing comparable on this planet to freshly picked vegetables." 

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L’hiver approche

The last of autumn’s leaves tumble down Daylesford’s Howe Street as grey rain clouds gather over Mount Franklin on the horizon. Chef Matthew Carnell wanders out into the cold embrace of chilly air. "I bloody love winter," he says, holding out his arms to accept the fat droplets of rain beginning to fall. “It’s a chance to eat all the good things,” he says. “Cheese, charcuterie, boeuf bourguignon, fondue," he says, dropping the words for classic French dishes like a waiter placing plates.

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Cooking with the Seasons

“Those bloody ducks!” says chef Hugh Maxwell, half frustrated, half exasperated. The wild wood ducks have been into the kitchen garden at Sault restaurant again and eaten his leafy greens. The gardens supply a good deal of the herbs, edible flowers, leafy greens and some of the vegetables for the restaurant. They sit under the airy dining room, with its 180-degree view overlooking a lavender plantation, lake, chapel and the kitchen garden. Hugh, however, doesn’t resent the ducks as they only nibble the leaves they can get to under the netting. “They also keep the grass down,” says Hugh with a grin. “Along with the kangaroos." 

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Seasonal Fare

Daylesford’s Farmers Arms Hotel is the type of character-filled, friendly pub that every country town wishes it had - and which dozens of metro pubs have tried try to emulate. The beautiful red brick building, complete with red geraniums in window boxes, gilt sign-writing on windows and clipped hedge houses the quintessential character filled bar.

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The Prodigal Son

Liam Thornycroft was 10 years old when he started work at Cliffy’s Emporium in Daylesford. Seventeen years later he has returned to town and bought the old store and café…

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eatSarah Langeat