Lake House Daylesford – one of Australia’s most hatted restaurants – has been awarded two Chef Hats and a score of 17.5/20 from The Age Good Food Guide 2026, bringing its cumulative total to an extraordinary 80 Chef Hats. This incredible achievement is testament to the perseverance and commitment to quality that owner and Culinary Director Alla Wolf-Tasker and her team have demonstrated year after year, yet again exemplifying what it takes to stay relevant, innovative, on top of their game and most importantly, utterly delicious.

Here’s what The Age Good Food Guide had to say:

“In a sacred dining room overlooking a quiet lake, truffle-studded honey falls over triple-cream cheese and French toast – an escarpment of ripe butterfats. Dessert is one of hundreds of luxuries at Lake House, Australia’s defining country indulgence for 40-plus years.

Its chief comfort, though, might simply be choice: four courses with three to five options each. Tiny heirloom beetroots as sweet as their golden complexion shelter under candied winter leaves. Sacchetti – little bundles of pasta filled with local mushrooms – are heady with taleggio. Blushing pork fillet hemmed by its crackling might follow, or a pithivier plump with pumpkin and raclette, exacting in its pleats.

Some pleasures can be bought: a seasonal bounty of Lake House-grown produce, or chardonnay reared on that same blessed terroir. But that warble of contentment that colours the room? That’s the birdsong of inspired hospitality; it’s priceless.

Good to know: Make a weekend of it and spend the night in the luxe accommodation.”

Subscribers to The Age and the Sydney Morning Herald can read the review here.