LUNCH BY THE LAKE
Wow your Christmas crowd with these mouthwatering make-ahead recipes by Alla Wolf-Tasker, renowned chef and proprietor of the Lake House in Daylesford, Victoria.
Art comes together in many ways at Lake House in Daylesford, Victoria. Alla Wolf-Tasker (second from left) is one of Australia’s greatest culinary talents, her husband Allan (standing) is a painter, their daughter Larissa (left) is a media maestro, and Larissa’s husband Robin Wilson is a wine expert. Running a restaurant demands precision and discipline but family time is informal and fun.
CRÈME FRAÎCHE WITH TROUT ROE
Fill a ramekin or other serving container ¾ full with good-quality crème fraiche. Cover with a layer of hand-milked trout roe (available from Yarra Valley Caviar). Serve with fresh crusty bread, such as spelt sourdough.
HEIRLOOM TOMATO SALAD
Prep: 10 mins. Serves 4-6 as a shared dish. Wash 1kg very ripe but still firm heirloom tomatoes (assorted sizes and colours). Slice large tomatoes thinly, arranging on a platter by colour. Slice miniature varieties in half and scatter over. Season with pink salt (such as Mount Zero from WA), black pepper and drizzle with fruity olive oil.
‘Rather than being an elaborate banquet, this menu has much that relies on a very straightforward treatment of delicious seasonal produce and also on several things that can be made well in advance.’ Alla Wolf-Tasker