The new property from the Wolf-Tasker family and the team behind the iconic Lake House, Daylesford.

The 38-acre regenerative farm, set amid rolling hills in the hamlet of Musk, seven kilometres from Daylesford, features an extensive and productive vegetable garden, a vineyard, established olive grove and an orchard of 350 heritage fruit trees. The European-style Lodge, complete with a cellar has been exquisitely decorated with custom-made furniture and offers luxurious accommodation for up to 12 guests.

“Having our own productive farm has been a long-held dream for me and the team at Lake House. It means that the vast majority of produce we serve now comes entirely from the local area. It’s also the next step for us and the Lake House family to close the loop on the immersive food-focused experience for all our guests”. —Alla Wolf-Tasker AM, Culinary Director 

Dairy Flat Farm currently supplements what existing suppliers are unable to provide to Lake House, as well as allowing the chefs and gardeners to experiment with growing rare and interesting vegetables, fruit, and herbs.

One of Dairy Flat Farm’s most exciting features is the bake house specialising in slow-fermented sourdough and viennoiserie. It sits within an existing semi-underground cellar space accessed via a tunnel beneath the Lodge.

All baking for the iconic Lake House restaurant now comes from Dairy Flat. Retail sales are available through Wombat Hill House, the Wolf-Tasker’s café nestled in the Wombat Hill Botanic Gardens, Daylesford. Regular sourdough baking classes are conducted on-site as an extension of the Lake House Cooking School program.

Dairy Flat Lodge is an ideal destination for guests who are keen to embrace life on a productive farm, but who still want hotel-style comforts and a good cocktail at the end of the day. A live-in concierge will organise every aspect of the guests’ stay.

The development and interior attended to by Allan and Larissa Wolf-Tasker focuses on craftsmanship and artisanal production with custom-made furniture, cabinetry, and upholstery. Art is on display in abundance, original artworks by Allan himself, botanical paintings by Alesandro Ljubicic, local pieces from Francoise Pigeon, Carly Williams, Bridget Bodenham, sculpture by bronze worker Anthony Vanderzweep and woodwork from craftsman Greg Stirling.

Lodge guests are able to partake in a farm tour or book into scheduled workshops on gardening, baking, beekeeping & more.


There are restaurants, and then there’s Lake House. With almost every national gastronomy award under its belt, this culinary destination is the icon that others look to for inspiration.

Celebrated for its championing of great Australian produce and its bespoke approach to hospitality on lake Daylesford in country Victoria. This ongoing success is due to the ingenuity of the Wolf-Tasker family. Culinary Director Alla and husband Allan (himself a renowned artist) purchased a bare paddock in Daylesford in 1979; a village certainly not known for its culinary pursuits. Dreaming of productive gardens, notable cellar, peerless local produce and menus that provided a real sense of place, they spent years clearing, building and planting, working to make their dream come true, opening in 1984.

More than three decades on, and since joined by daughter Larissa, her husband Robin and a tribe of industry professionals; the Wolf-Tasker’s evolved Lake House to include one of Australia’s most noted country hotels (Australia’s Best Regional Property). Fresh, modern interiors ensue a luxe country house vibe. Guests indulge at the day spa or by the infinity pool, amongst acres of established country gardens, and often partake in the Cooking School. Whilst these alone make it a drawcard for global travellers; the beating heart of the property remains the 2 Chef Hat restaurant.

A Lake House experience more often that not begins with ‘apertivo’ in The Argyle Library or on The Lagoon Deck at sunset. A signature Negroni, Elderberry Spritz or local Vermouth amongst the top picks.

Long before it became a marketing mantra; Alla’s vision was to create a sense of place for diners which meant sourcing seasonal, local ingredients where possible. “As a cook and gardener, I love the anticipation of seasonal windfalls,” Alla has said. “It fuels the imagination like nothing else. The aroma of those first quinces, the earthiness of freshly foraged wild mushrooms, the first white asparagus – how can one fail to be inspired?”.


Menus are still designed around seasonal availability; and three decades on; there is finally a network of small-scale organic and biodynamic farms in the region with the addition of our own Dairy Flat Farm.

Back at Lake House; a quick trip to the Cellar is a must to take a peek at the enormous selection on offer (roughly 13,000 bottles). The Wine List is in the Hall of Fame for Australia’s Wine List of the Year. The Cellar itself doubles as a private dining room. There is also the exceptional Waterfront Pavilion – with unparalleled lake views. And the team are renowned for delivering an exceptional party …

You’ll also find Allan’s studio on-site; a place for creation and transformation as he delivers his view of the Australian landscape in large-scale colourful acrylic on canvas.

Lake House may well be the complete package. A bespoke approach to hospitality means that service is refreshing, knowledgeable and welcoming.

Guests of the Lodge at Dairy Flat have preferred access to reservation at The Spa and Restaurant at Lake House.
Likewise; Lake House guests have the first option for tickets to Farm Tours, Events & Learning at Dairy Flat.


Dairy Flat is located in the hamlet of Musk within Daylesford & the Macedon Ranges only 80 minutes from Melbourne. It is a place of breathtaking scenery. Fertile agricultural land is home to many acclaimed artisan food and wine producers. The village of Daylesford itself is an eclectic mix of cafes, quaint stores, and galleries. Nearby villages of Kyneton, Trentham, and Woodend speak of similar interesting vibrant communities. Country roads in between are peppered with farm gates, cellar doors, and much more.

Known since the time of the First Nations Peoples as a place of healing, the region boasts the largest number of natural mineral water springs in Australia and the largest concentration of holistic therapists in the southern hemisphere. Whatever the latest in natural therapies, it is already here and probably being practiced by the very best. Nearby Leitches Creek Mineral Spring offers visitors to Dairy Flat the opportunity to taste the waters straight from the source.

Dairy Flat and Daylesford are surrounded by several thousand hectares of the Wombat state forest. Walking tracks through the forest alongside creek beds, lakes and waterfalls yield frequent encounters with an abundance of Australian animals including wallabies, wombats, and koalas. A walk along the old train lines, through the forest or down country lanes is beautiful.

Food and wine are consuming passions here, and with good reason. A quirk of sunlight, rich volcanic soil and plentiful rain is a perfect combination for production. Provision is also made for the higher temperatures in summer and the frosts in winter with the use of poly tunnels and glasshouse. There’s an undisguised pride amongst local producers, winemakers and restauranteurs in the region. So expect to wine and dine very well in Daylesford and surrounds. With such a wide range of experiences from farm gates, markets, cellar doors, provodores, country pubs, wine bars to world class fine dining – you’ll be spoilt for choice. Guests of Dairy Flat have preferred access to the multi award winning Lake House Restaurant (2 Chefs Hats).

Within walking / riding distance there is the Daylesford Cidery with 1800 heritage cider apple trees and great wood fired pizza, Passing Clouds Winery (recent winner of Australia’s Best Cellar Door) Istra which produce fantastic Croatian style smallgoods and the biodynamic Musk Berry Farm.