Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

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Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

New cruises 2017

Cue the Champagne.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

37
Lake House
Modern Australian
  • 4 King St,
    Daylesford, VIC
  • (03) 5348 3329,
    www.lakehouse.com.au/
  • Lunch daily noon-3pm

    Dinner daily 6pm-9pm

Lake House
-37.34914,144.141122

Much lauded and awarded, Lake House strides into its 32nd year without a shred of complacency. A new private room and aperitivo deck - a must for pre-dinner drinks with its comfortable cushioned furniture, lake views and Spritz list - underline the point, as does the well-upholstered dining room and crack service team, which nails the sweet spot between formality and country hospitality. The formerly Eurocentric carte now seamlessly and skilfully embraces Asian and Middle Eastern flavours. Pan-fried barramundi is teamed with bug dumplings and kimchi, while Moroccan-spiced goat arrives in brik pastry, accompanied by yoghurt and preserved lemon. Local ingredients at the peak of their powers - organic tomatoes, perhaps, with burrata, olive crumbs and basil, or berries and buttermilk in the autumnramble dessert - form the backbone of the menu, while a superb wine list is yet another reason to enjoy Lake House's renowned accommodation.


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At a glance

  • Food:
  • Two Stars
  • Wine:
  • Three glasses
  • Price:
  • 3 courses $100

    4 courses $120

    tasting menu $145

     

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Outdoor dining
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Alla Wolf-Tasker & David Green

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