Alla Wolf-Tasker’s introduction to Daylesford was when her family purchased a small “dacha” on Cornish Hill. This provided her a window into the region’s European allure – its lush forests, tranquil lakes, and mineral-rich waters. This connection to the land and the migrant community’s embrace of Daylesford’s natural beauty laid the foundation for her future endeavours.

Alla’s culinary journey unfolded in France, where she honed her skills and developed a profound respect for seasonal and local produce. Her experiences there laid the groundwork for her commitment to sustainable and regenerative farming practices, values that would become central to her culinary philosophy.

Meeting her future husband, Allan, an artist with a flair for design and building, marked the beginning of a partnership that would reshape Daylesford’s culinary scene. Together, they transformed an empty lakeside property into the iconic Lake House restaurant, a haven for those seeking an immersive dining experience. With dedication and vision, they crafted a space where cuisine, art, and nature coexist harmoniously.
Alla’s dedication to local producers and artisans extended beyond her kitchen. Her creation of the Daylesford Macedon Produce group and the annual celebration of regional producers demonstrated her commitment to fostering connections between growers, makers, and consumers. Her values were reflected not just in her initiatives but in her practices at the more recent incarnation of her vision, Dairy Flat Farm, an embodiment of her philosophy. This regenerative farm, with its garden, olive grove, vineyard, and more, exemplifies her emphasis on quality, organic practises, and sustainability.

Recognised for her contributions, Alla’s Order of Australia award underscored her impact on the hospitality industry. Her representation of Australia at international culinary festivals further solidified her as a global culinary ambassador.