Daylesford in winter is magical
The epitome of winter; the crispness of the air, the fog over the lake. A season for truffles, layering shades of grey and other neutrals and of course a pair of wellingtons for splashing in puddles. But alas, I own no wellingtons, or rather that pair of Hunter boots with matching woolly booty socks I had my eyes on at a beautiful store on Daylesford's high street, Harry and Me.
It began at the Lake House, an iconic property on the shores of Lake Daylesford renowned for its highly accoladed restaurant, hotel & spa. We immersed into time at Lake House with an indulgent one hour relaxation massage which, to my delight was housed in a room with our very own fireplace, not real logs unfortunately but much needed on what was an incredibly frosty day.
Feeling all sorts of relaxed, we left Lake House for an intermission - afternoon tea of course. Sweet Decadence is the place to go for perfectly fluffy and light scones, jam & cream, and for once I'm not even over exaggerating. Few places (even ones claiming to be the best) have mastered the scone. So simple yet so fulfilling when done just right. Rich hot chocolate in hand, we sat and watched as a variety of locals came and went ; clearly this spot is well-known favourite for all-ages.
Wandering from boutique to boutiqueof Daylesford's high street is one of the things I always look forward to on a trip here. The aforementioned Harry and Me always boast an array of unique and chic brands that threaten my wallet every time.
Then of course, back to dinner at Lake House. Having chosen our seating earlier in the day (people book out their favourite table MONTHS in advance), we were happily escorted to our fireside table.
The produce Lake House serves up is all-encompassing. Before the food reaches your table, someone has thought about who the surrounding farmers are and what produce they have to offer for every turn of the season. The team has carefully selected the best of the harvests; from truffles, mushrooms, citrus to game.
To dine ; a shared plate - Flinder's Island rump of saltgrass lamb roasted with Mediterranean flavours, spring vegetables, anchoiade.
My delight is always in dessert. My expectations were surpassed. But how could they not be when they are so artfully created? From description to execution... flawless.
A country ramble – almond, berries, honey, chocolate, our elderflower & apple jelly
Peanut butter, black sesame, caramel, banana
Suffice to say, escaping to Daylesford enchanted me.