Based in country Victoria, just over an hour outside of Melbourne, Daylesford and the Macedon Ranges is well-known for relaxation and rejuvenation. The region combines a mixture of wellbeing and spa retreats with an impressive array of retail therapy and art studios.
From 24 April to 3 May, locals will join together to celebrate the exceptional produce of Daylesford and the Macedon Ranges.
The region attracts a wide range of visitors and offers overnight and extended stays in nature-based and luxurious rural retreats, farm stays, cottages and bed and breakfasts that provide a food offering comprised of the region's finest produce.
Daylesford and the Macedon Ranges also happen to be one of Victoria’s leading destinations for food and wine production with its appeal continuing to grow in the Australian food scene.
Adding to the region's diverse arts, culture and natural beauty, Daylesford and the Macedon Ranges also boasts the fortunate combination of fertile soils and consistent rainfall, all of which are important ingredients to grow its famed produce.
Sharing the region’s premier produce with the world is local and celebrated Australian food icon, Alla Wolf Tasker AM, Co-owner and Culinary Director of the Lake House at Daylesford.
The Lake House sits on six acres that extend down to Lake Daylesford allowing for guests to roam the grounds interacting with native wildlife and indulging in its state-of-the-art spa.
Visitors can also enjoy wine at the award winning cellar and a memorable dining experience at the awarded restaurant that serves cutting edge, modern Australian cuisine. The Lake House is a place that is as much about its food experience as it is about its accommodation.
Ms. Wolf-Tasker is also one of the key people behind Daylesford Macedon Produce Harvest Festival, an annual event that allows visitors and locals to take part in the region’s vibrant food culture.
“Our food and wine is grown within a particularly pristine landscape,” says Ms. Wolf-Tasker. “What sets us apart is our local food culture of sustainability and farming methods such as organics, biodynamics, preservation of rare and heritage breeds and heirloom edibles.”
Visitors to the festival will have a chance to enjoy a hands-on experience straight from the food source with events like the Open Garden Day, Spudfest, Basic Butchery and Curing, a Magical Mushrooms Workshop, Sourdough Making Workshops and Grape to Glass Experiences.
Find out more about Australia's many food and wine experiences.
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Australia wants to use its hands. We want to smoke, and gnaw, and hew and mill. We want to eat less meat but be offered better quality. We want more vegetables, but we want them farmed by small-scale producers. And while the fish should be line-caught, the ice-cream can be soft-serve. We might like our food slow and low-impact, but we don't think that means we have to surrender our sense of fun - we want our ethics with a side of hot fudge and nuts. We’ve never been more serious about good bread and butter or being selective about the wood we smoke with. We want our fried chicken brined in shrimp paste, finished with earth-shattering crunch. Festivals around Australia celebrate natural wine - spontaneous ferments and minimal intervention - while supporting local artists, producers, chefs and musicians. We haven't lost our world-famous taste for beer, but we also have a growing craft-brewing culture seeing specialty bars, pubs and festiAustrvals popping up everywhere from Fremantle to Fitzroy. We’re hungry, we’re thirsty and we want it on sticks, fermented and tiki (preferably all on the same plate).