They say weddings bring out the best and the worst in people. It has been two years since I married my long-time love in Thailand and this saying rang true right down to the last minute. Staying on a positive note, it was the best side of my family and friends that remain closest to my heart. One of the most supportive and loving people among these heroes was my Dad.
Prior to our wedding, I confess that I could sometimes go for longer than a year without seeing his face. Now in my post-wedding enlightenment somewhat exacerbated by the knowledge we are not getting any younger, I am determined to change my ways. I will no longer think it acceptable to go for greater than six months without seeing either of my parents. Looks like I will be making more trips to Adelaide and Melbourne!
I am always a woman of my word and following with this pledge the Boy and I whizzed over for a whirlwind weekender in Melbourne to celebrate my father’s birthday. The first night we celebrated at home with a party that ran well into the wee hours of the night. Early next day we were enthusiastically prompted by Dad to piled into the car to visit their new venture; a beautiful character property in the Yarra Valley. The Boy and I were seriously hungover and sleep deprived, and we were followed by a convoy of guests in similar states from the night before.
To introduce us to the Healesville area, lunch was booked at Coombe Farm Winery’s Melba Estate. The restaurant is located in a restored building that was once the home of Dame Nellie Melba, one of our most famous Australian opera singers from the early 1900s. The building is surrounded by formal gardens that were landscaped over 100 years ago. Unfortunately the weather was not on our side with blustering wind and rain preventing us from exploring the gardens so we all bundled quickly into the restaurant where we were shown to our private dining area.
Being a large group booking we were provided a set menu for three courses at $59 per head with three choices for each course. There was a gluten free option for each course although some dishes required a little adaptation. It took quite some time for our order to be taken which was extended by further delays because our drink order was forgotten and subsequently reordered.
For entrée I chose the roasted beetroot salad with Yarra Valley white savourine, candied walnuts and mixed leaves. Savourine is a locally made semi matured goats cheese and it paired well with the sweeter flavours from the beetroot and candied nuts. I was also able to get some toasted gluten free bread on request which helped greatly to soak up the previous night’s residual champagne in my stomach.
Other options included the Boy’s choice of crab filled crisp zucchini flowers with lemon yoghurt. Upon dissecting out his zucchini flowers there was very little crab inside which left him disappointed. Other guests at our table ordered the duck liver pâté with Merlot poached figs and Melba toast. The pâté was smooth and velvety and could be served with gluten free toast on request.
Conversation flowed easily across the table as we were among family and close friends so it took us a while to realise that once again our table had been forgotten. Our wine glasses were bone dry, empty plates remained on our tables and our mains were nowhere to be seen. Frustrated with the lack of service, Dad got up from the table and marched off to find a waitress.
Shortly after that, our main meals arrived along with another couple of bottles of wine. It was so cold outside that nearly everyone had opted for the winter warming dish of dry aged Porterhouse steak. It was served with smooth kohlrabi rémoulade, hand cut chips and anchovy butter. I was sold on the mere mention of anchovy butter as for me it is nearly up there with truffle butter. Now hold onto your horses, I did say nearly!
Our mains were accompanied by two side dishes: triple cooked Sebago potatoes chunks with rosemary and garlic confit, and garden leaves with radish, goats cheese and a verjuice dressing. The potatoes were bland in comparison to my hand cut chips and needed liberal addition of more seasoning.
For our last course there was a choice of two desserts or a cheese platter. None of the dessert options were gluten free however the chef was happy to adapt the Peach Melba to be suitable.
Poached peaches, scoops of vanilla ice cream and peach sorbet were served with lashings of syrupy raspberry sauce. Tumbled amongst the peaches were freeze dried raspberries and raspberry jelly and the dish was topped with thin, chewy straps of dehydrated peach and raspberry. It was truly the best dish of the day. The words “happy birthday” written on my dad’s plate was a lovely personalised touch.
Being one of my family’s new local eating options, we couldn’t hide our disappointment in the level of inattentive service we received. While we were mostly happy with our food and I’m sure we will return, it just might take a while for us to work our way through the rest of the local venues first.
Coombe the Melba Estate
675 Maroondah Highway, Coldstream VIC 3770 | (03) 9739 0173 | www.coombeyarravalley.com.au
Not everyone marries their best friend and I am so grateful that I was blessed with the opportunity to be one of those lucky ones. Whilst our life is by no means perfect, for the major things we are invariably on the same page. Where we want to live. Our love for animals. Our passion for fine food. Particular black truffles and chocolate. Our core values. And, our love for staying at luxury lodges and hotels! 😉
For our Christmas present to each other we chose to forgo buying each other materialistic stuff, I mean who really needs stuff? We both work and play hard, sometimes too much so, such that our best gift to each other is just spending quality time together. I was once again reminded that I married my soul mate when he agreed without hesitation to go stay at the Lake House in Daylesford for a couple of nights squeezed in between our family Christmas in Melbourne and a friend’s wedding on New Year.
We booked a Luxury Package for two nights in a waterfront suite. Our package included breakfast and dinner for both nights and some spa treatments to enjoy together.
Our room overlooked the lagoon and the shores of Lake Daylesford and facilitated complete relaxation with a very comfortable king sized bed, sofa and armchairs. There were a pair of sunbeds out on our deck however the weather was scorching hot and no sane person would have basked in that heat.
There was a bottle of chilled complimentary champagne ready for us on arrival. The minibar was stocked with a small number of locally sourced drinks and nibbles, Salus Spa’s own sparkling mineral water and a Nespresso coffee machine. Unlike some of the Luxury Lodges of Australia, the minibar was not included as part of our stay. Considering the price was comparative with other Lodges, it would have been a nice touch if it was.
The bathroom was spacious with a dual shower, double spa bath and heated bathroom floors. There was a modest sized flat screen television, an iPod docking station to play our tunes and free in room Wi-Fi access.
Every evening between 6 pm to 8.30 pm cocktails are served in the Argyle Library along with some complementary canapés. I was hoping that the canapés would keep coming for as long as we ordered drinks however we quickly learnt that you get one round of delicious canapés and then that is it.
I am guessing they expect you to move through into the restaurant at that point. Nobody ever seems to understand that our appetites are not those of normal people!
After enjoying a round of nibbles and a few more rounds of Campari spritzers, we headed out for a walk around the Lake before returning to our suite for dinner. There are two Lakes to walk around each taking less than half an hour on a shaded and pretty path.
Our package included an in-room supper for two on the first evening with two glasses of house wine. We weren’t expecting such a feast to arrive and this seemed to make up for the feeling of wanting more of those canapés earlier on.
Everything was adapted to be gluten free including gluten free bread and crackers. There was creamy pea soup, an antipasto platter, a cheese platter and plate of fresh fruit.
Breakfast is included for both mornings of our stay and consisted of a continental buffet in addition to a choice of a main dish from their a la carte menu.
The buffet had an array of freshly baked pastries, sliced meats and cheeses with a few gluten free and vegetarian options.
For my main dish I ordered the house baked beans with goats cheese, wilted spinach and poached eggs on gluten free toast.
The beans had wonderful depth of flavour but sadly the gluten free toast let the dish down being quite tasteless and crumbly in texture.
We had minimal plans for our weekend, in fact I was hoping to do very little other than relax but as is always the case with us we cannot help but do a little exploring. The Daylesford Sunday Market operates each Sunday from 8 am to 3 pm and contains a wide range of stalls selling all sorts of antique bric-a-brac, locally grown produce, clothing and crafts. We already had suitcase filled with loot from Christmas so I made do with purchasing a refreshing beetroot, carrot and ginger juice. Oh, and I bought a book about cats
We also visited Lavandula, a Swiss Italian lavender farm. It was a melting 40 degrees Celsius and we lingered only long enough to smell the fragrant flowers, scull a lavender lemonade in the shade and then retreat back to our air-conditioned car.
For our second evening at Lake House, our package included an eight course degustation with matched wines in the restaurant. We started the evening off again in the Library with some canapés before taking a seat by one of the large windows to watch the reflections of the setting sun across the Lake.
Our degustation took us on a journey using local seasonal food some of which is harvested from their own gardens. This is a restaurant that has repeatedly earned two hats and as our dishes started to roll out I began to see why.
Our amuse bouche consisted of a mouthful of veal tartare and mojama which is a salt cured tuna. This was served with some bonito aioli on a nori crisp so light it dissolved on the tongue like a wafer.
Our second course of spanner crab and white fish sashimi had a Nobu-esque twist with the addition of jalapenos and an elegant dollop of green gazpacho. Some tapioca pearls on the side added another element of texture.
The next course was a pasta dish which meant I received something different in replacement. The Boy’s pasta was a bug agnolotti, which are similar to ravioli. It was served with house made kimchi butter emulsion and crisp shallots.
My gluten free alternative was some mixed tempura served with the kimchi. I was so chuffed that they could do the tempura gluten free as this is so commonly off the menu for me. It was crispy and light and the kimchi had a decent kick to it.
The next dish was inspired by Chef Alla’s Russian heritage and we were told that a variation of this dish is always on the menu. Smoked eel is considered a delicacy and features in many Russian dishes.
The eel was sourced from the Victoria based Skipton eel factory. Wrapped in pancetta the smoked eel was paired with some locally grown organic beets and served alongside a toothsome mustard crème fraiche. This was one of my favourite dishes of the evening.
The next dish was some addictive little morsels of tempura quail wrapped in nori.
They were accompanied by dollops of umeboshi puree, coriander puree, wasabi mayonnaise and the cutest coriander flowers.
Our final main dish was locally sourced pasture fed beef; cooked carefully and slowly such that it had the consistency of melting butter. The hearty flavours of the beef had an added surprise of some chilli and togarashi for an interesting kick.
Pre-dessert consisted of a platter named “Playtime”. This consisted of a number of little palate cleansers including a strawberry compote with white chocolate sorbet and strawberry granita, a “plum shot” and blackcurrant marshmallow lollipops.
For our final course, the Boy and I had different dishes as mine had to be adapted to be gluten free. The Boy’s “Summer Ramble” was a garden of gorgeous components and I was gutted there was no more natural light for a stunning photo. His dish had pistachio sponge, almond praline, almond milk pannacotta, honey ice cream, almond tuille chocolate bark berries AND honey comb….all on one plate. It looked heavenly and despite all the different elements it didn’t taste over complicated or flamboyant.
I could have nearly developed a case of food envy if it wasn’t for my rich peanut butter parfait. It was topped with sesame ganache, peanut praline and sesame ice cream. A perfectly balanced blob of lemon curd added a hint of acidity and a black sesame tuille gave it some crunch and texture.
We had such a relaxing stay at Lake House in Daylesford giving the perfect amount of “us” time that we needed together. Having stayed in a number of Luxury Lodges around Australia now, I would have liked to have seen a bit more luxury in our rooms to justify the room price and feel that in these sort of “never want to leave” styled lodges a complementary minibar can encourage you to really enjoy your accommodation more.
We found the Spa to be of a high quality and actually went back for a second massage in the couple’s room. The restaurant is well deserved of its Good Food Guide Hats and is worth a visit even without a stay in the Lodge. Their wine list is enough to impress my father which is saying something and I heart how they focus on local and seasonal produce.
Disclaimer: Chompchomp and the Boy paid in full for a Lake House Luxury Package for $1200/night. This package included two night accommodation in a Waterfront Suite, light supper for the first evening and a degustation with matched wine on the second night, a full breakfast each morning and a massage and facial at Salus Spa.
4 King Street, Daylesford, Victoria 3460 | www.lakehouse.com.au