Eat & Drink Guide 2022

Daylesford Macedon Ranges

EAT + DRINK

Stay close, go further.

VISIT VICTORIA

You don’t have to go far to feel like you’re a whole world away. Just far enough to leave the crowds behind and nd your space. A place where you can reconnect with nature, soak in the scenery and feed your soul. And okay, enjoy some great wine while you’re at it. Go further in Victoria.

Daylesford and the Macedon Ranges Welcome to

This beautiful region of ours has always been a bit of a food bowl. Witness the magnificent fertile soils originating from the many volcanoes that once roared here and it’s no surprise. It’s the best soil for many varieties of root vegetables, and we are also blessed with an abundance of waterways fed by good rains and Australia’s largest concentration of naturally occurring mineral springs. What grows here naturally was bound to spread to much else, such as berries, fruit orchards and vineyards. Goldminers of the 1800s planted vines and were openly protective of the mineral springs. They also brought their love of good food here; to the extent of building Australia’s first pasta factory in Hepburn and establishing annual rituals of sausage making that have survived amongst their descendants to the present day.

More recently, the practice of regenerative farming has been sweeping through the area with many now concentrating on constant soil improvement (healthy soil, healthy people) rather than the generally debilitating effects of monocultural industrial farming. Organics, permaculture and biodynamics are discussed and practiced with fervour amongst both long-term residents and tree changers keen to improve what they do. Best practice animal husbandry provides for magnificent meat products. Local restaurants and cafés proudly name their local suppliers, and local communities shop at our many local farmers’ markets and support local community-supported agriculture (CSA) schemes.

Making your purchase local adds valuable transparency to the process. Needing to know where your food comes from, and what’s been done to it, has become increasingly important for all of us.

In our region ‘wellness’ is expounded by the sweetness of our country air, the green fields and forests, our long-celebrated miracle mineral waters AND our wonderful local food. We look forward to sharing it all with you.

SCAN to read this guide online

Alla Wolf-Tasker AM

Culinary Director and Proprietor Lake House and Dairy Flat Farm Daylesford @wolfinkitchen @lakehousedaylesford @dairyflatfarmdaylesford

Alla Wolf-Tasker AM (photography by Marnie Hawson)

Restaurants.

Diners are spoilt for choice when it comes to exceptional restaurants in Daylesford and the Macedon Ranges - with various establishments being awarded highly coveted chef hats. Loosen your belt, because extraordinary dining experiences await.

Above: Bistro Terroir (photography by Inkd Fotogrfa)

Opposite (top): Lake House (photography by Martina Gemmola)

(right): Kadota (photography by KGMG Creative)

Local and seasonal. They may be buzz words now, but long before it was trendy, Alla WolfTasker AM put her proverbial fork in the ground and pioneered destination dining, highlighting regional produce.

Starting an epicurean revolution with Daylesford’s acclaimed and multi awardwinning Lake House, Wolf-Tasker’s focus has always been on championing local, small scale artisan producers.

Daylesford is now home to a myriad of fine dining experiences which echo Wolf-Tasker’s local ethos, such as Sault, a sustainabilityfocused venue set amongst a breathtakingly beautiful 100-acre property. Flanked by lavender and sunflower fields, Sault’s extensive food garden supplies the kitchen, bringing food miles down to just metres.

Cosy and welcoming with dark timber floorboards and exposed brick is Daylesford’s French-chic Bistro Terrior. Chef-owner Matthew Carnell has created a classic bistro menu featuring perfectly cooked wagyu rump with shoestring fries, and a delicate pork and pistachio terrine.

For an authentic experience of omotenashi (a Japanese concept meaning to wholeheartedly look after guests), head to Kadota in central Daylesford. Owners Aaron Schembri and Risa Kadota have crafted a kaiseki (multi-course) menu blending delicate Japanese flavours with local ingredients, such as silver lip pearl meat with buttermilk, horseradish and marigold oil.

The perfect spot for a meal with a view is The Boathouse Restaurant on the banks of Lake Daylesford, where the exquisitely presented dishes capture the seasons. Paying homage to the Italian community in Daylesford is Beppe Kitchen + Bar, a lively trattoria known for its handmade pasta and wood fired pizza.

Down the road, tucked inside the 119-year-old historic Hotel Bellinzona in Hepburn Springs is The Oxford Dining Room where the grand European-inspired interiors set the scene for the elevated food and wine to come.

Also in Hepburn Springs sits The Argus Dining Room where a pre-dinner drink by the fire is the perfect beginning to a night out. Expect modern Australian dishes heavily skewed towards the region’s finest foraged and harvested produce.

The name might be fun and playful, but the food at The Surly Goat is seriously good. The ‘prix fixe’ four-course menu changes daily and each dish is always a seasonal, regional

delight. The from-scratch ethos continues at Frank and Connie’s Kitchen where chef and owner Caliopi Buck, traverses the world with her French, Greek, Middle East and South American inspired menu. This is soulful food made for sharing.

Above: The Boathouse Restaurant Right: Beppe Kitchen + Bar

Photography by Inkd Fotogrfa

The team at Kadota would like to welcome you to a unique Japanese dining experience, right in the heart of Daylesford. Both our classic and our luxury menu will take you on a sensory journey in an authentic Kaiseki style of service.

Open for dinner Tuesday - Saturday Classic (6 course) menu from Tuesday – Thursday Luxury (7 course) menu Thursday – Saturday

Book online or by phone 03 5348 1218

The old Castlemaine fire station has been put to good use now that Wild Food and Wine is in the building. Plant-based diners in particular will love the dishes, especially the crispy eggplant and smoked mozzarella croquettes, and the twice-cooked sweetcorn soufflé with bay leaf cream.

In Kyneton, the cosy Miss M’s Lounge is a great spot for cocktails and Spanish-style tapas, while Midnight Starling showcases its Gallic bent with pride through dishes like roasted spatchcock with creamy celeriac puree. Inside one of Piper Street’s historic pubs is Fook Shing where the vibrant south east Asianinspired dishes hum with flavour (think crispy five spice quail and the quintessential fragrant Thai green curry). On High Street, newcomer Laverne is a casual-but-cool wine bar serving up small plates with a distinctly European vibe.

For a winning dose of country charm, pop into Mount Macedon Winery for its excellent cellar door, hearty seasonal dishes and oh-socute highland cattle. Another winery restaurant well worth visiting is Glenlyon’s Le Bouchon at Attwoods Wines, where the minimal intervention wines compliment the French ‘bistronomique’ menu.

Above: Fook Shing (photography by KGMG Creative)

Right: Wild Food and Wine

Families love the modern RACV Three Founders restaurant in Creswick with its heated outdoor terrace and wholesome menu featuring game meats during winter and seafood in the summer months. In Trentham, Annie Smithers’ du Fermier is a standout for generous, classic French farmhouse dishes that change weekly.

Finish off in Woodend at Kuzu Izakaya where head chef Eriko Pannam shines in creating Japanese pub food. It’s hard to go past the JFC - Japanese Fried Chicken and tomorokoshi tempura - golden corn fritters with a dollop of burnt soy butter.

Sustainable farming + dining.

Farming hasn’t always had a good reputation, but many producers in the Daylesford and Macedon Ranges region have a philosophy of leaving the land better than they found it. Regenerative farming, which uses natural environmental cycles to improve soil health, water quality and biodiversity, is the future, and it’s already happening.

Above: Dairy Flat Farm

(photography by Inkd Fotogrfa)

Opposite: Sault (photography by Teresa Leung)

Several graziers have already embraced the regenerative farming principles, taking manure and other waste, like dead grass, and returning it to the soil with the help of insects and microorganisms.

“This feeds the grass, which creates more leaf matter through photosynthesis, which feeds the animals,” says Natalie Hardy from Brooklands Free Range Farm. “The manure feeds the underground army.”

She and partner Jono Hurst run rare breeds such as British White cattle and Berkshire pigs on their Blampied property. The beef and pork produced supplies some of the region’s top restaurants, as well as markets and stores.

Another regenerative grazier in the region is Sidonia Beef’s Sam White who runs his herd of Angus cattle on his farm near Kyneton. “It may sound counterintuitive,” says Sam. “But the cattle eat the grass and knock down the stalks, so the soil microbes break it down. They manure the paddock at the same time. After a few days, we move the herd on.”

In Yandoit, Honest Eggs Co. are on a mission to change egg farming for the better. They are doing this by limiting the number of chooks per hectare and by providing roaming roosts, allowing them to move their chooks to fresh

pastures every few days, ensuring they always have access to fresh grass, bugs and worms.

Another sustainable form of farming has seen several of the region’s restaurants developing kitchen gardens. When they took over Dairy Flat Farm, the crew at Lake House installed gardens and greenhouses to produce enough vegetables and herbs for all three of their properties, including Wombat Hill House.

Each season, the team at Sault create menus based on what is coming out of their kitchen garden. At Shizuka Ryokan, guests can view the garden that grows many of the ingredients found in the traditional Japanese fare that is served.

Chef Annie Smithers produces menus for her French farmhouse-style restaurant du Fermier from the produce she grows in her garden. At Blackwood Ridge, the restaurant has views of the heritage orchard and spectacular garden, where edible flowers, herbs and leafy greens. At The Garden of St Erth (by the Diggers Club), the menu at the onsite café features freshly harvested vegetables, herbs and fruit.

Knowing that the food on your plate has come straight from a garden to the plate makes the experience of these restaurants even more special.

Interview with

Annie Smithers

owner of Trentham-based du Fermier restaurant

As a region blessed with rich volcanic soil and world-class produce, the Daylesford and Macedon Ranges region is also a drawcard for some of Australia’s most innovative and awarded chefs. One such chef is Annie Smithers, owner and head chef of Trentham-based du Fermier. We get the inside word on her cooking philosophy, where she sources her ingredients, and where she likes to dine on her days off.

Annie Smithers (photography by Simon James)

Tell us a little bit about the offering at du Fermier.

Du Fermier offers a set menu du jour style lunch in the French farmhouse style of food. We grow most of our fruit and vegetables at our nearby farm in Lyonville and source our proteins very carefully from small farmers with regenerative and animal husbandry ethics of the highest order. It is relaxed eating, a little akin to eating at my own table at home. What’s your cooking philosophy?

On a philosophical level I lean very hard to the local and seasonal. And I abhor waste, each animal is a life given and needs to be used in its entirety. Each plant-based ingredient has been grown carefully from seed and needs to be allowed to shine on a plate.

What drew you to the Daylesford Macedon Ranges region?

I came to the Daylesford Macedon region 30 years ago. It was to work with the esteemed Alla Wolf-Tasker in her kitchen at Lake House And I’ve never really strayed far since then.

Tell us about some of the local producers you work with?

We work with the wonderful Nat and Jono of Brooklands Free Range Farm in Blampied,

who farm the beef and pork that we use. Their commitment to rare breeds and regenerative farming are second to none. Bruce Rolfe of Oberon Stud supplies us with lamb. He is a passionate land manager and is breeding some of the best Suffolk sheep in Australia. We can also see his farm from our back verandah! What is it about the local producers in this region that sets them apart?

Our choice of local producers all care passionately about the future of the planet, the care of their animals and are all as small and frugal as we are at du Fermier. None of us wish to take more than our share.

Away from du Fermier, what’s your favourite place to dine out in the region?

For special occasions, I always return to my old stomping ground of Lake House. But for a casual bite to eat, nothing beats the busy, slick professionalism of the charming Beppe in Daylesford. It has all the charm of a country offering but a slick, urban edge.

Do you have a favourite local drop or winery in the region?

Of all the brilliant wines and wineries of the region, it is Michael Dhillon of Bindi that has my heart.

Charming Cafés.

Nothing’s as appealing as finding an enchanting café and pretending you’re a local for an hour or two. Time for a cuppa? Here are some of the region’s most charming cafés.

Above: Bad Habits Café at The Convent

Opposite: Cliffy’s Emporium

Snuggled into Daylesford’s botanic gardens is Wombat Hill House, a renovated cottage where every table boasts the best seat in the house (especially by the roaring fire). The casual café serves scrumptious seasonal dishes often with slow-fermented sourdough.

The delightfully named Bad Habits Café, within Daylesford’s Convent Gallery, with its light-filled atrium is the ideal place for a delicious high tea.

Visitors love Cliffy’s Emporium for the homespun décor and wide verandah draped with grapevines. Both locals and visitors love the café, produce and wine store for its hearty brunch menu and commitment to sourcing exceptional local produce.

In need of a coffee fix? Head to Larder where single origin dreams come true. Further up Vincent Street is Pancho, a petite café with a small but perfectly formed menu, featuring innovative dishes like marinated sardines with soft poached egg and sweet braised fennel.

On the most prominent corner of Daylesford is Café Koukla, a bohemian-inspired eatery where the charming staff will happily serve you breakfast, lunch or dinner (and cocktails).

In Hepburn Springs grab a table at Harry’s Hepburn for an all-day brunch focusing on dishes made with local produce. Then onto

The Virgin Café in Hotel Bellinzona where the art and gardens are just as enticing as the food.

Lavandula Swiss Italian Farm is home to La Trattoria Bar & Eatery. After exploring the expansive gardens and historic homestead, reward yourself with Mediterranean and lavender inspired dishes, be sure to try the incredibly moreish lavender scones.

A short drive away is Trentham General, housed in the old Bank of Australasia. It’s a hub for all things local - think Reuben sandwiches brimming with Istra pastrami and house-made sauerkraut. A little further south in Blackwood, pick up a cup of coffee at Martin Street Coffee Roasters, where they air roast their aromatic coffee beans in small batches onsite.

Heading north, there’s nothing quite like Das Kaffeehaus in Castlemaine; a grand Viennese coffee house where the Apfelstrudel is not to be missed.

The Social Foundry in Kyneton is more than a café, it’s a community. The social enterprise helps those facing barriers to employment learn hospitality skills. The result? A welcoming café serving food with heart.

In Woodend, grab a seat in the sun at The Milko for artisan pastries, then marvel at one of the most iconic old buildings in town when you eat at Fox in the Chamber

Country Pubs.

Sitting in a historic pub, sharing great food and a local drink with friends is a quintessential country experience. The Daylesford and Macedon Ranges region boasts more than its fair share of classic country pubs. Follow the trail and discover why these institutions continue to be the lifeblood of the villages in which they are located.

Above: The Cosmopolitan (photograph by KGMG Creative)

Opposite: Swiss Mountain Hotel

Radio Springs Hotel, Lyonville

Affectionately referred to as “the centre of the universe”, this popular country pub has developed a cult following. Radio Springs offers classic lunch fare with a set menu in the evenings, live music on weekends, and a meandering country garden out back.

Red Hill Hotel, Chewton

This charming pub was established in 1854 and has been running continuously to this day. The vibes here are cool; an old-school pub that’s well-dressed and showcases local artists with gigs in the front bar and out in the beer garden.

The Daylesford Hotel

Standing tall, overlooking the town with its wrap-around verandahs and stained-glass windows is this traditional Australian pub. Grab a local wine by the fire or chill on the balcony and watch the sunset.

The Farmers Arms, Daylesford

A quaint corner pub dating back to 1857. Its warm and welcoming vibe can be enjoyed as soon as you step foot inside. There’s history on the walls and a mouth-watering menu. Or visit their sister venue, the Great Western Hotel in Ballan, which boasts a slick 70s vibe.

Pig and Whistle, Trentham East

The term “hidden gem” gets thrown around plenty, but the Pig and Whistle is the true

definition. This classic, ivy-wrapped country pub stands in the pastures of rural Trentham East and creeps up like an oasis in the desert.

Swiss Mountain Hotel, Blampied

Another historic country pub, this weatherboard beauty dates back to 1865. Polished concrete floors, a huge, curved bar and a large contemporary dining area make for a spacious (and delicious) dining experience.

The Cosmopolitan, Trentham

Another pub offspring from the 1860s (established 1866), “The Cosmo” is the heart and soul of Trentham. The Cosmo will channel your inner Michael J Fox and step you back in time. Delicious local produce and craft beers await.

The Kyneton Hotel

An extensive wine list and five rotating craft beer taps complement the quality pub fare at this classic corner pub. First established in 1869, one of their earliest guests was the infamous Ned Kelly. Visitors can now stay overnight in the room occupied by Ned.

The Victoria Hotel, Woodend

Another classic public house built in the 1860s. This pub is steeped in history, which you can actually read on the walls. From bushrangers to ghosts and mob warfare, if these walls could talk… well they kind of do.

Visit

Experience some of the Regions’ best dining, at award winning winery, Attwoods Wines.

European, seasonal 4 or 5 course set lunch, changing monthly. Friday, Saturday & Sunday. Bookings essential

260 Green Gully Rd, Glenlyon ATTWOODSWINES.COM.AU

friendly*Pet friendly**

appointment only

Marsh 6

Baynton 28 24 58

Attwoods Wines 9 15 3

appointment only

friendly*Pet friendly**

Attwoods Wines

Curly Flat 19 12

Gisborne Peak Winery & Cottages

Glen Erin Winery

Double Oaks Estate 14

Captains Creek Organic Wines

Cobaw Ridge

Guildford Vineyard and Cellar

Hanging Rock Winery

Hesket Estate

Hunter-Gatherer

Kyneton Ridge Estate

Lyons Will Estate

Metcalfe Valley Winery

Hanging Rock Winery

Mount Charlie Winery

Hesket Estate

Mount Macedon Winery

Hunter-Gatherer

Mount Monument Wines

Kyneton Ridge Estate

Mount Towrong Vineyard

Lyons Will Estate

Northern Hope Winery

Cobaw Ridge 17

Panacea Estate

Metcalfe Valley Winery

Paramoor Winery

Mount Charlie Winery

Mount Macedon Winery

Parkside Winery and Farm

Captains Creek Organic Wines 27 13 20 18

Passing Clouds

Mount Monument Wines

Red

Hare Estate

Mount Towrong Vineyard

Rowanston Winery

Northern Hope Winery

Wilimee

Panacea Estate

Paramoor Winery

Forest Vineyard

Zig Zag Road

Parkside Winery and Farm

Passing Clouds

Cleveland Winery 11 23 7

Red

must be actively supervised by an adult.

Hare Estate

Rowanston Winery

Wilimee

Wombat Forest Vineyard

Zig Zag Road

Wineries.

What if there was a wine region less than an hour from Melbourne offering world class wine in a beautiful, unpretentious setting - without the crowds?

Welcome to the Macedon Ranges Wine Region. One of Victoria’s best kept secrets, it encompasses nearly 50 wineries and 18 cellar doors. And did we mention that it’s also home to some of the most awarded and recognised wines in the country?

Above: Hunter-Gatherer

(photography by KGMG Creative)

Opposite: Mount Towrong (photography by Adam Neylon)

Looking for something a little bit different? Give wild barrel-fermented riesling a go. Celebrating? Try a sparkling wine made from chardonnay and nebbiolo. Or maybe you want to try something new to Australia, like pinot blanc? We’ve got you covered. You’ll find a multitude of new varietals here, including gamay, pinot blanc and gruner veltliner.

But it’s not all new here. The Macedon Ranges has been quietly producing some of Victoria’s best chardonnay, riesling, pinot noir and sparkling wines for over 50 years. Some iconic names have been forged in this part of the world, including Llew Knight at Granite Hills, Alan Cooper at Cobaw Ridge, and Michael Dhillon at Bindi Wines

You’ll find a personalised and creative approach in winemaking and presentation here. Zig Zag Winery owners Henry and Harriet Churchill create premium minimal intervention wines in Malmsbury, where you’re guaranteed a warm welcome. And in Romsey, you’ll find Mount Monument, where award-winning winemaker Ben Rankin focuses on regenerative farming practices. You can taste the results as you wander through the exquisite sculpture garden. Art is also on view in the curated gallery at Kyneton Ridge

Although the region has grown significantly in recent decades, history and deep knowledge

of winemaking is not lacking. Wineries such as Curly Flat and Granite Hills, have been producing wine for decades. And some of the region’s current stars - such as winemakers Cameron Leith at Passing Clouds and Rob Ellis at Hanging Rock Winery - have taken on the reins at their respective vineyards from their fathers.

Bring a blanket and enjoy the views from the gardens at Parkside Winery in Lancefield, as you savour a glass of bubbles. Or, visit HunterGatherer in Pipers Creek, where winemaker Brian Martin specialises in making traditional method sparkling wines. If the weather’s not cooperating, Lyons Will has you covered, with their contemporary cellar door space and sweeping views.

Sip on Italian wine varietals, matched with delicious Italian fare at Mount Towrong Vineyard or head over to Attwoods 'Le Bouchon' in Glenlyon for a French style lunch, using seasonal produce. Nearby, Red Hare Estate Vineyard serves up delicious charcuterie boards in their new cellar door space, while Wombat Forest Vineyard offers seasonal platters and leafy forest views from their cellar door.

There’s something for everyone in the Macedon Ranges. Honest, welcoming, and awardwinning - without the crowds.

Breweries and Cideries.

With pure spring waters, rich volcanic soils and passionate locals ready to turn their hands to artisan production, it’s no surprise that the Daylesford and Macedon Ranges region is home to a growing assemblage of top-notch breweries and cideries.

Above: Holgate Brewhouse + Taproom

Opposite: Daylesford Cider (photography by Phoebe Powell)

With over 20 years minding the barrels and kegs, Holgate Brewhouse + Taproom in Woodend can perhaps be considered the great-grandparent of the region’s everburgeoning craft-beer scene. The brewery is still 100% independent, and their tasting paddle is an iconic taste of the area. With numerous other hops-focused names to look out for, you’re sure to find the malty amber, approachable pale, or chocolatey porter of your suds-filled dreams.

Daylesford Brewing Co. has also been on the scene for a few years now, and has a wide range of brews. Visit their taphouse in the heart of Daylesford to sample the range and enjoy some excellent bar snacks and small meals. The buzzing, eclectic town of Castlemaine is also home to some excellent breweries like Shedshaker, and Love Shack. Not far away, Old Slang Brewing in Chewton is doing some cool things too.

In the north east of the region, Tooborac Hotel is also famous for its brewery; and its pies! Not a bad classic Aussie combo.

New to the scene is Lancefield Brewery, known as the Lost Watering Hole. Sip on their premium range of craft beers as you discover Lancefield's unique history as one of the richest deposits of megafauna fossils in Australia.

If you fancy a change from beer, there is always the option to warm your heart with a warm, spiced cider (in winter) or a crisp cider over ice (in summer). Organically farmed heirloom apple and pear varieties, combined with a true dedication to quality, sees some of the country’s best craft ciders and perries produced right here in the region.

Daylesford Cider is a firm favourite, in a beautiful garden setting just outside of Daylesford, backdropped by orchards. Work your way through their core range by trying one of the popular tasting paddles at the cellar door before settling in for lunch at the casual and welcoming restaurant.

Further north, Harcourt is Victoria’s apple centre and home to some brilliant cider producers, including Henry of Harcourt and Harcourt Cider.

The team at DV Cider in Darraweit Guim have quickly established themselves as true craft cider makers. They pride themselves on doing cider differently. Their long list of awards is testament to just how good their cider is. You can sip on flavours such as Pulp Friction or Fully St’Oaked at their Cider House as you tuck into tasty homemade fare and kick back to the sounds of live music.

Distillers.

Locally produced gins, vodkas and herbal liqueurs have been sliding into the limelight with bouquets of (regionally foraged) botanicals and swags of awards. Small-batch artisan distillers are scattered throughout the Daylesford and Macedon Ranges region.

Above: Big Tree Distillery

Opposite: Mountain Distilling (photography by Adam Neylon)

The team at Kyneton based Animus Distillery are fastidious about their ingredients and it’s evident in the taste. They produce a number of gins (the Barrel Aged Gin is a cracker), and their whisky release is just around the corner. Sample the range at their distillery door and lounge on Kyneton’s famous Piper Street

Not far away, and boasting highly photogenic views, is Big Tree Distillery. Gin lovers Catherine and Gary produce a range of small batch gins using a variety of botanicals sourced locally or by their gin-loving botanist. It’s worth the visit if only to see their copper still, named Beryl, which produces some outstanding gins.

In New Gisborne, innovative and awardwinning Mountain Distilling has a wide range of top-notch products, the most notable being their Mountain Gin, which can be enjoyed at their new tasting room. Aside from bottled gins, they have a great range of pre-mixed gins, a single malt whisky rivalling the best Scotch, a lightly infused vodka, and agave blanco.

In Daylesford, you’ll find Herbal Lore Liqueurs and Terra Australis Distillery, located in the Old Butter Factory. Herbal Lore’s range of award-winning liqueurs are aromatic and flavoursome. The team also produces some excellent gins and vodka under their Terra Australis brand; their Navy Strength Gin is an award-winner.

Just down the road, you’ll find Hepburn Distillery. Making the most of the region’s mineral rich soil and abundant rainwater, this distiller aims to use local ingredients, with an eye to both sustainability and great flavours. You can sample their fantastic product at their distillery in the heart of Daylesford.

Non-alcoholic beverages.

A number of local businesses are also brewing beverages of the non-alcoholic variety, several of whom utilise the pure, natural mineral water that our region is famed for. Daylesford & Hepburn Mineral Springs Co. crafts a range of refreshingly natural drinks including sparkling waters, organics and juices, while Capi bottle their sparkling mineral water directly from the source in Kyneton.

Daylesford based Senza is a tasty non-alcoholic take on the classic Aperitivo of Italy and Aperitif’s of France. Also in Daylesford, Natasha Morgan crafts home-grown, organic small batch syrups that capture the flavours of the region.

Some of our bigger brewers have also introduced non-alcoholic options. Daylesford Cider offers a fresh, fruity non-alcoholic sparkling apple, while Holgate Brewhouse offers the non-alcoholic beer, Love All Pale Ale.

We make Splendid

Home of the traditional English Pork Pie.

Today is a marvellous day for a picnic.

To

Artisanal Providores.

Fun fact: some of Australia’s very first providores popped up right here, in our region, way back in the 1850s. Our region was at the epicentre of the gold rush, and Swiss Italians settled here early on; some earning a living as providores. One of their enduring legacies is the bullboar sausage, which you can still find at local butchers.

Today, the role of the providore is to gather up all the fantastic produce that is grown here and sell it in one spot, saving you time and providing you with the best of the best. Bread, cheese, honey, preserves, charcuterie and a dizzying array of seasonal delights are packaged up for you. The person selling them to you will likely give you an insiders’ tip on the best ‘secret’ picnic spot to throw out a rug and tuck in.

WHERE TO STOCK UP:

Lancefield Providore

42 High Street, Lancefield

Best for: good old fashioned customer service

Blake Family Grocers

1 Howe Street, Daylesford

Best for: their dedication to keeping it local

Ruby Goose Foods

40 High Street, Trentham

Best for: sourcing fresh local goodies for a tasty picnic

Duck Duck Goose & Larder

17-21 Piper Street, Kyneton

Best for: their extensive selection of local drops Harcourt Produce and General Store 115 Harmony Way, Harcourt

Best for: delicious home-made danishes

Cliffy’s Emporium 30 Raglan Street, Daylesford

Best for: farm fresh produce and preserves

Piper Street Food Co. 2/89A Piper Street, Kyneton

Best for: traditional pork pies made with local ingredients

Winespeake Cellar + Deli

4/26 Vincent Street, Daylesford

Best for: a drop of local wine paired with a local cheese

Photography by Inkd Fotogrfa

Daylesford + surrounds. 2 days in

Discover some of the best dining and drinking experiences in Daylesford and surrounds by following this two-day itinerary.

DAY 1: DAYLESFORD

Breakfast Start your foodie journey at Cliffy’s Emporium. At this Daylesford institution, the hearty (and delicious) menu heroes local produce, a favourite being their Shakshuka. Morning tea Pop out to The Chocolate Mill and indulge in a hot chocolate, paired with a decadent sweet treat. It’s the perfect launching pad for those seeking to explore the nearby Goldfields Track or Mount Franklin.

Lunch Pick up an eco-friendly picnic box from Daylesford Picnic Boxes, packed full of savoury and sweet picnic favourites by local small-batch makers. Set up a picnic beside Lake Daylesford or Jubilee Lake.

Afternoon Join the knowledgeable team from Daylesford Wine Tours as they introduce you to some of the region’s best cellar doors. You’ll visit locations such as Wombat Forest Winery,

Captains Creek Organic Wines and Terra Australis Distillery.

Pre-dinner drink Pull up a pew at Daylesford Brewing Co. Here, the stylish and welcoming taproom spills out onto the street, giving you a front row seat to the passing parade as you sip on a craft beer or local wine, paired with a tasty shared plate. Alternatively, drop into Betel Boy This vibrant space is a great option for classic cocktails and tasty Asian-inspired bites.

Dinner Treat yourself to the classic or luxury menu at Kadota. Head chef Aaron Schembri and his team lead you on an unforgettable sensory journey in an authentic Kaiseki style of service.

Above (L-R): Daylesford Picnic Boxes (photography by Stefani Driscoll), Captains Creek Winery (photography by Inkd Fotogrfa)

DAY 2: CRESWICK, TRENTHAM, HEPBURN SPRINGS

Breakfast Be transported to the patisseries of France at Creswick’s Le Péché Gourmand

Get comfy on a Parisian-style café chair and take your pick of French classics. Walk off your breakfast by taking a wander down Creswick’s charming gold rush era streetscape.

Lunch Catch your own trout at Tuki in Smeaton and have it cooked up at their onsite restaurant. From the pond and paddock to the plate, the menu here draws upon Tuki's own seasonally grown and farmed produce. Or for something a little different, jump on horseback with Hepburn Lagoon Trail Rides, making your way through Wombat State Forest before arriving at the Swiss Mountain Hotel for lunch.

Afternoon Pick up some goodies at Istra Smallgoods in Musk, before continuing on to the Cosmopolitan Hotel in Trentham. Relax under the canopy of 100-year-old elm trees in the beer garden or get cosy beside the indoor fireplace.

Late afternoon Take a leisurely stroll through Hepburn Springs Mineral Reserve, where you can pump mineral water directly from the source. If visiting earlier in the day, pick up a snack from the Hepburn Pavilion Café

Dinner You’ll feel like you’ve stepped into someone’s private home at Frank & Connie’s Kitchen in Hepburn Springs. The menu here features French, Greek, Middle Eastern and South American inspired dishes.

After dinner End your evening at PalaisHepburn, where you can sip on an exquisite cocktail in the cosy saloon bar before catching a live show.

Above: Tuki Right: Palais-Hepburn (photography by Rowena Naylor)

the Macedon Ranges. 2 days in

Follow our two-day itinerary to discover some of the best food and drink experiences in the Macedon Ranges.

DAY 1: KYNETON

Breakfast Start the day at the socially responsible Social Foundry. Choose from the all-day breakfast menu, which features simple wholesome food as you sip on a specialty coffee. The little ones are well catered for too, with a menu for ‘the little peeps’.

Morning tea If you’re after a sweet treat fix, head next door to Pollen and pick up a delicious Icelandic chocolate buttercream cookie, made locally in the Macedon Ranges by Reykjavik Cookie Co.

Lunch Curate your own picnic hamper at Piper Street Food Co. Fill it with tasty morsels such as their famed pork pie, Cornish pastie and Belgian chocolate brownie. Enjoy a picnic at the Kyneton Botanic Gardens, which date back to 1858.

Afternoon Head back to historic Piper Street and follow the cocktail trail. Start on the balcony at the Botanik, which has a distinctly Raffles Singapore vibe. Then head across the road to the cosy and inviting Miss M's Lounge, pairing your cocktail with Spanish-style tapas. Finish at Animus Distillery Door & Cocktail Lounge, where you can witness their gin being made as you sip on one of their seasonal cocktails.

Dinner Head over the road to Fook Shing

Each dish at this vibrant Southeast Asian inspired restaurant and bar is designed to be shared. Treat yourself to the 5-course banquet.

Above (L-R): Social Foundry, Animus Distillery (photography by Clair Derwort)

DAY 2: NEWHAM, WOODEND, MOUNT MACEDON & LANCEFIELD

Breakfast Tuck into a hearty breakfast at the charming Newham General Store where the menu heroes local produce. Once you have your fill explore nearby Hanging Rock Reserve the views from the top of ‘The Rock’ are well worth the short, yet steep hike.

Morning tea Reward your efforts with a sweet treat (or something more substantial) at Hanging Rock Café, conveniently located within Hanging Rock Reserve. Or if it's hot, head over to Woodend and pop into Woodend Ice Cream Co. for tasty hand-crafted ice cream.

Lunch Enjoy elevated pub grub at Woodend’s Holgate Brewhouse, paired with one of their craft beer tasting paddles. After lunch, walk next door to the Holgate Taproom & Visitor Centre. If visiting on the weekend, be sure to join a brewery tour.

Afternoon Head off on a mini tour of the region, discovering wineries, cideries and

breweries. Suggested stops include Mount Monument, Hanging Rock Winery, Big Tree Distillery, Lyons Will Estate, Lancefield Brewery, DV Cider, Mount Towrong Vineyard and Gisborne Peak Winery

Dinner End your two-day foodie adventure at Mount Macedon Winery. Treat yourself to their seasonal, set-course menu, paired with their own wines, as you take in spectacular panoramic views of the Macedon Ranges.

Above: Hanging Rock Winery

Right: Mount Macedon Winery

Built in 1908, this Edwardian heritage-listed building has long been a meeting place in Hepburn Springs.

It features magnificent stained-glass windows, a beautiful tiled floor and vaulted ceiling which combine to create a unique and welcoming environment for those visiting the Mineral Springs Reserve.

Our lunch and brunch menu is available every day with a range of seasonal specials & favourites such as fresh salads, gourmet toasties with local Basilio sourdough, freshly baked scones or a Pavilion tasting plate with local Istra sliced meats. Our cake fridge is filled with tempting treats from Peddling Pastries and our coffee is some of the best in town, using Fix fairtrade 100% Arabica beans.

Mineral Springs Reserve Rd, Hepburn Springs

SCAN FOR MORE

Farmers’ Markets + Farm Gates.

Visiting the local farmers’ market has become the cornerstone of a foodie’s weekend and a far more interactive and entertaining way to purchase your weekly provisions. Buy directly from the people who make and grow the produce; taste some of the regional specialities and talk to the growers and producers - and know that your money is going directly to the person who grew that potato, or raised that chicken.

Along some of the roads around here, you’ll also find ‘farm gates’, little stalls with a handdrawn sign and an honesty box. Stop the car, drop a few bucks in the box and fill your boot. Depending on the time of year, you’ll find punnets of berries, bags of chestnuts or mushrooms, or bunches of flowers. There’s something special about getting produce a few metres from where it’s grown.

Castlemaine Farmers’ Market

1st Sunday each month

Clunes Farmers’ Market

2nd Sunday each month

Creswick Market

3rd Saturday each month

Daylesford Farmers’ Market

4th Saturday each month

Daylesford Sunday Market

Every Sunday

Kyneton Farmers’ Market

2nd Saturday each month

Lancefield & District Farmers’ Market 4th Saturday each month (except Dec, 3rd Saturday)

Malmsbury Village Farmers’ Market

3rd Sunday each month

Riddells Creek Farmers’ Market

3rd Saturday each month (except Dec)

Talbot Farmers’ Market 3rd Sunday each month

Trentham Farmers’ Market 3rd Saturday each month

Wesley Hill Market (Castlemaine) Every Saturday

Woodend Farmers’ Market 1st Saturday each month

Kyneton Farmers' Market (photography by Visit Macedon Ranges)

Produce.

Cheese. Chocolate. Truffles. Sounds like heaven, right? The foodie reputation of the Daylesford and Macedon Ranges region continues to grow, as more cheesemakers, bakers, butchers, charcutiers and chocolatiers burst onto the scene, placing their scrumptious products on plates and into shopping baskets.

Left: Regional produce (photography by Inkd Fotogrfa)

Below: Photography by Mara Ripani, Village Dreaming

Indulge the senses by seeking out the heady scent of freshly baked bread, the visual feast of jewel-like jams, or the intoxicating sensation of a chocolate truffle melting on the tongue. From gut-boosting sauerkraut to creamy chèvre, paprika-flecked continental sausages

to lavender-infused honey, our artisan products are the result of passionate producers using the finest local ingredients. Meet them at farmers’ markets or shop for their delicacies at regional providores.

Cheese.

If you come across cheeky goats in a field or a herd of jersey cows while you’re in our region, they may be contributing to our artisan cheesemaking industry. Some of the cheesemakers here have been creating dairy products for years, while others are relative newcomers. All are worth seeking out at local providores and farmers’ markets.

On a 20-hectare farm at Monegeetta, Daniel and Sarah Ajzner milk 20 goats. For five years, Sarah perfected her fresh goat’s milk cheeses, including labneh, chèvre and feta, before she began selling it in 2020 under the Dreaming Goat Dairy label.

Since 1999, Carla Meurs and Ann-Marie Monda have produced cheese outside Castlemaine, and have now won just about every gong going. Each season they selectively breed a small number of nannies from their herd of Saanen and British Alpine goats so there is just enough milk to create the complex Holy Goat cheeses, ranging from fromage frais to Nectar Barrel semi-soft, washed rind cheese.

It’s a long way from Limoges in France to Castlemaine, but cheesemakers Ivan and Julie Larcher made the move, launching the Long Paddock Cheese Shop at The Mill in 2020. Visitors can buy chunks of Bluestone, a cross between an English stilton and French Fourme de Montbrison, or a semi-hard variety that sits somewhere between raclette and gouda called Banksia. There’s also a rennet-set rind cheese called Sundew that’s soft and dense while young and becomes increasingly creamy as it ripens. Plus, when Ivan isn’t making cheese, he’s teaching budding new artisans at The Cheese School

Bread + Bakeries.

Of the many joys in life, one of the simplest is a slice of freshly baked sourdough slathered in salted butter and sweet jam. Luckily there are many places in the Daylesford and Macedon Ranges region where you can fulfil that craving. Traditional bakeries where you can sit and enjoy the tempting goods are scattered throughout the towns, while other bakers supply their products to local providores and farmers’ markets.

Above (L-R): The bake house at Dairy Flat Farm (photography by Marnie Hawson), Wombat Hill House Opposite: Le Péché Gourmand (photography by Inkd Fotogrfa)

Sourdough is baking for purists. All you need is a live culture, usually made from flour and water (known as the starter), bread flour, olive oil, water, salt and time.

At RedBeard Bakery in Trentham, where the Scotch oven was built in 1891, the late John Reid created his starter from potato skins, a traditional Scottish technique, about two decades ago. The yeast and bacteria in it produce bubbles of carbon dioxide that make dough rise. When left to proof for up to 12 hours, the starter also breaks down up to 90% of the gluten in the flour.

Baker Michael James works with local growers and millers to get the flour for his slowfermented sourdough at Dairy Flat Farm in Musk. Guests at the farm get to enjoy it, as do those who stay and dine at Lake House, or who visit Wombat Hill House in Daylesford. Other bakers to keep an eye out for at farmers’ markets include the Millet Road Maker (be sure to try their sourdough crumpets), Woodend Bakery and Daylesford based Two Fold Bakehouse

It’s not all about sourdough though. Get a taste of country-style cooking at Bourkies

Bakehouse in Woodend. It’s renowned for its award-winning pies, in flavours ranging from classic steak mince to chicken and mushroom, as well as classic treats like vanilla slice, coffee scrolls and iced doughnuts.

Speaking of award-winning pies, Country Cob Bakery in Kyneton has a long list of accolades, including being recognised as Australia’s best pie maker for the past three years. Around the corner and located in a historic steam mill on Piper Street, Grist Artisan Bakers are famed for their artisan sourdough, pastries and sweet treats.

Search out French fare at Le Péché Gourmand in Creswick. Owners Paul and Marie Williams bake all of their bread and pastries onsite. In addition to crusty baguettes, brioche and croissants, you can pick up delicious treats such as religieuse, mille-feuille, macarons, gateau opera and more.

In Castlemaine, you can find Johnny Baker in two different locations. Choose from their classic pastries, cakes, cookies and pies, along with baguettes and toasties.

o Manna Gums

Meat.

The mineral rich pastures of our region have long been a drawcard for livestock farmers. Here you'll find well-established, multi-generational farmers working alongside a new breed of young farming talent - many of which have adopted sustainable and regenerative farming methods. The end result? A product that is better for both the environment, and for your palate.

Above (L-R): Brooklands’ Jono Hurst (photography by Lisa Cohen), Greenhill’s Matt Layfield (photography by Richard Cornish) Opposite: Istra Smallgoods (photography by Inkd Fotogrfa)

In Blampied, you'll find Brooklands Free Range Farms. This small, family-owned farming operation work with rare breeds, such as 100% grass-fed British White cattle. They also breed Berkshire pigs and have ensured that microscopic bugs, bacteria, fungus and other living creatures thrive on their land. It’s all part of their brand of regenerative farming. A similar philosophy is part of Jonai Farm, where, at Eganstown, the Jonas family run happy, tasty heritage-breed Large Black pigs. They have a butchery, curing room and commercial kitchen on site and manage the farm so soil health is optimised and waste products are returned to the land.

Another farmer running free-range animals is Ron Layfield and his son Matt. He has crossbred Angus-Limousin cattle and fat lambs on his property called Greenhills, outside Malmsbury. The meat is sold at his family’s butchery Daylesford Meat Co. It focuses on high-quality local produce and makes products like Swiss Italian bull boar, a sausage unique to the Daylesford Macedon Ranges region. Similar local operations include Hardwicks of Kyneton and Woodend’s Black Forest Meats.

The Sher family are pioneers in the farming and breeding of Wagyu beef. At Sher Wagyu, cattle are pasture fed until 18 months of age, then grainfed for 400+ days to create a delicious and consistent Wagyu product. From their Ballan base they manage all stages of production from paddock to plate.

Local beef, pork and other meat is also procured by Istra Smallgoods and Oakwood Smallgoods Co. Both companies are renowned for their cured meat products, including pancetta, bacon and bresaola. They use traditional European methods to ensure top quality and maximum flavour.

But these tasty smallgoods and great meats don’t only turn up in providores and at farmers’ markets throughout the region. Local chefs Alla Wolf-Tasker at Lake House, Chris Timmins at the Farmers Arms Daylesford, David Wilcox at The Surly Goat and Liam Scott at Sault are just some of the restaurateurs who feature these incredible producers on their seasonal menus.

Fruit.

Driving along country roads you might spot them. You’ll definitely spy them at local farmers’ markets. Parts of Daylesford and the Macedon Ranges region offer perfect growing conditions for orchard fruits, and you’ll be amazed at the incredible taste when they come straight from the farm.

Make a day of it at Payne’s Orchards. It’s a family-run orchard, where you can pick your own juicy fruit straight from the tree. If you love cherries, apricots, peaches, nectarines, plums and heritage apples (check the Facebook page for availability) bring plenty of containers. Another option is Morningswood Farm. From December to March there’s the chance to harvest strawberries straight from the patch. They also grow blackberries, tayberries, boysenberries and raspberries that farmer Claire turns into jams, preserves and vinegars. In fact, berries flourish around here. In summer, River Bend Blueberries supplies its crop to farmers’ markets, local providores and local eateries. Cherries and strawberries are grown at Blackwood Orchard in Harcourt, while cool climate red, black and white sweet cherries are

grown at Gisborne Cherries. All offer farm gates when the fruit is in season.

Put some crunch in your day at Harcourt Apples. For more than 150 years, apples and pears have been grown around the village. Now, most of them are turned into juice and cider. Take a sip and taste the difference when they’re made from local, straight-from-the-tree fruit.

Heirloom tomatoes are one of a number of heirloom varieties grown at Mt Franklin Organics, a solar-powered organic farm and market garden located on the eastern slopes of Mt Franklin. They can be purchased at various locations throughout the region, including the Daylesford Sunday Market and Blake Family Grocers in Daylesford.

HEARTY, HOME COOKED FAVOURITES

Family friendly dining meets a modern twist, with the best local flavours.

Positioned in the Ballarat and Daylesford region at RACV Goldfields Resort, handpicked produce from local Victorian suppliers doesn’t come much better. Feast on dishes straight from the grill or slow-cooked flavours paired with fresh seasonal vegetables. Enjoy dinner indoors or relax under the alfresco style heated terrace. With a wine list that draws inspiration from the region, Three Founders is the perfect country dining spot.

Open for dinner daily, 5.30pm – late.

Book now at racv.com.au/goldfields or call 03 5345 9600

Vegetables.

Year-round we have an abundance of vegetables grown in our region. You won’t find large commercial operations here. What you will find, are smallscale, family-run organic farms where the focus is on quality, not quantity. As the seasons evolve, so does the vegetable offering. Depending on when you visit, you’ll find an ample supply of potatoes, carrots, brassicas, broccoli, beans, lettuce, spinach, garlic, microgreens, plus lots more.

Our region is famed for its potatoes. Each autumn, you can see the harvesters digging the ground, followed by roadside stalls popping up - little sheds with honesty boxes, where visitors can buy a bag of spuds for just a few bucks. Some of the same families have been growing spuds around Trentham since the early 20th century. Each grows boutique varieties of spuds to supply local restaurants, stores, farmers’ markets and roadside stalls. The annual Great Trentham Spudfest, usually held on the first Saturday in May, is a celebration of all things potato, with plenty to do, see, taste and buy. It’s certainly not all about the potatoes though. Small-scale, organic vegetable growers can be found harvesting their crops across the region. An excellent example is Glenlyon based Adsum Farmhouse. When in season, their organic produce is delivered daily to numerous local establishments including The Surly Goat, Beppe, Pancho and RedBeard Bakery (to

name a few). Depending on the season, you will also find them at the weekly Daylesford Sunday Market

In Woodend, Mountain View Garlic Farm is another small, family-run fresh produce farm that grows a wide selection of seasonal produce. Visit the onsite shop to pick up seasonal goodies such as garlic, beans, cucumbers, rhubarb, berries and more. Another leader in the garlic space is Springmount Fine Foods, famed for their black garlic, which boasts a sweet, yet savoury complex flavour.

Further supplies can be picked up at Trentham East Farmgate. Choose from seasonal produce including rhubarb, incredible white and green asparagus, saffron and herbs (they have a fantastic range of fruit and preserves to choose from too).

Photography by Visit Macedon Ranges

Honey.

In gardens and forests across the Daylesford and Macedon Ranges region, when flowers bloom, you’ll hear a buzz in the air. That’s the bee population doing its job.

About 30 per cent of our food relies directly on pollination, and bees are best at the job. Throughout the region, there are dedicated keepers of these important insects, as well as farmers who’ve added bees to their livestock population for the benefits they bring to the landscape.

At Warral Maldon, fifth-gen beekeeper Lindsay Callaway oversees the production of more than 150 tonnes of honey each year, including a signature range of species-specific honey, such as river red gum and giant mallee.

Located in the foothills of Mount Macedon, Wondermazing Honey Bees also produces honey with distinctive floral flavours, including manuka, sugar gum, yellow box and almond blossom. In Woodend, The Apiarist produces 100% raw and unpasteurised honey, while

Bullengarook based Bee Lovable specialises in natural unprocessed and unblended honey.

Producers Stuart and Sonia Whiteman harvest various products at Chin Chin Farm, on the eastern edge of the Macedon Ranges. Their son Tom keeps bees on the property, and sells their honey as ‘vintages’, each one different depending on seasonal flowers. He also infuses some with the farm’s lavender.

Want to know more about beekeeping? Head to Dairy Flat Farm, where Daniel Palmer, better known as ‘Dan the Bee Man’, runs beekeeping workshops. His motto? “Beekeeping is for everyone.”

Honey from The Apiarist Woodend (photography by Inkd Fotogrfa)

Eggs.

Imagine a landscape filled with lush hills. A Maremma sheepdog dozes in the sunshine, surrounded by a few hundred brown chickens. Nearby is a hen house, offering shelter and a safe place to lay eggs.

We’re lucky because, in the Daylesford and Macedon Ranges region, there are egg farms where the hens live exactly like this. They eat grass, forage for bugs and worms, dust bathe and live their best chicken lives. No wonder their eggs taste so delicious.

Behind every happy hen is a dedicated farming family. They wake at dawn to move the portable chook houses to fresh pasture. They ensure the fences are tight and the Maremmas, who protect the hens, are cared for. And they collect the eggs, pack them in cartons and deliver them to the farmers’ market, café, shop or farmgate stall.

So, while you’re exploring our beautiful region, choose the eggs on the menu or buy a carton to take home.

Here’s a list of some of our favourite local producers, but you’re sure to discover others. » Honest Eggs Co. » Madelaine’s Organic Eggs

The Good Life Farm Co.

Josh’s Rainbow Eggs

Hand To Ground

Meraki Organic Farm

Trentham Happy Hens

Guildford Grown Pastured Eggs » 3 Bears Farm

Specialty Produce.

This really is an incredible region. You can find everything from microgreens and edible blooms to artisan chocolate and truffles. Long-time farming families continue to prosper, while folks with varied backgrounds have arrived to pursue a rural life. Many of the latter operate from smaller blocks and have created thriving businesses raising lesser-known crops.

Ted Chang is a great example. Originally from Taiwan, he and Silk Lin now run Closed Loop Farm, which supplies edible flowers and microgreens to several Melbourne eateries. He collects and reuses the plastic trays used to deliver the herbs to cut down on waste.

At Foraged Flavour, more than 30 varieties of fresh and dried edible blooms are grown, but the property has also been turned into a sanctuary for bees, insects and native birds. There’s a mix of crops and animals at Chin Chin Farm, but lavender is the primary focus, from which essential oil is created. At microfarm Trentham Fields, saffron is grown and hand harvested.

Black culinary diamonds can be found hidden in the root systems of the oak trees at Black Cat Truffles. Here, with the help of their super sleuth truffle dogs, Winston and Lottie, and co-owner Tom Eadie, they unearth high quality French Perigord Truffles in winter, and Tuber

Aestivum (‘summer truffles’) during the warmer months. Once found, it’s back to the cafe to taste the fruits - or should that be fungi? - of the hunt.

A number of chocolatiers also choose to call the region home. The Chocolate Mill is a chocolate-lovers paradise, surrounded by natural bushland in Mt Franklin. In the heart of Daylesford, Sweet Decadence at Locantro was the first hand-made chocolate shop in country Victoria, with a 30-year pedigree in chocolate making.

Just down the road, the eco-conscious Daylesford Hot Chocolate Company specialises in single-origin chocolate made especially from Vanuatu-grown cacao. At The Mill in Castlemaine, the family-run Cabosse & Feve Chocolates handcraft all of their artisan chocolate delights onsite using a Swiss couverture chocolate.

Photography by Black Cat Truffles

A boutique family run vineyard set amongst the beautiful rolling hills of Glenlyon in the Macedon Ranges wine region.

An easy 10-15 minute drive from Daylesford, Trentham, Kyneton, Malmsbury and 20 minutes from Woodend. 1225 Daylesford-Malmsbury Rd Denver www. redhareestate.com.au | book now : 0499 607 603

Workshops + Experiences.

The Daylesford and Macedon Ranges region is brimming with talented people keen to pass on their knowledge and skills. Cook from scratch and eat seasonally, preserve food when it’s in abundance to enjoy in scarcer months, learn to slow down, make things with your hands, share and nourish your loved ones - they’re the perfect antidotes to our hectic, disconnected lives.

Learn the art of sourdough making at the historic RedBeard Bakery in Trentham and discover how to harness the power of complex wild culture fermentation.

Also in Trentham, Tony Tan Cooking School focuses on Asian Fusion (with a twist) and is led by respected chef and author Tony Tan.

Be introduced to some of our region's best wineries by spending an afternoon with Daylesford Wine Tours or Macedon Ranges based Cool Climate Tours

Unearth delicious nuggets of edible gold with Black Cat Truffles. They offer both winter and summer truffle hunting experiences on their farm just outside Creswick.

Blampied based Village Dreaming is a regenerative permaculture farm and cooking school, where the focus is on traditional and sustainable cooking.

Old-school techniques and making dishes from scratch is the focus of the cooking classes at Kyneton’s Piper Street Food Co

Next door at Animus Distillery, you can create your own bespoke gin at one of their gin blending workshops.

Mountain Distilling offer foraging workshops, which take participants up Mount Macedon in search of local Mountain Pepperberries and botanicals.

Further down the road in Gisborne, you can learn how to make northern style dumplings at The Flying Pigeon.

SCAN FOR MORE

Photography by Mara Ripani, Village Dreaming

Index.

Welcome 1

Map of the region 2-3

Restaurants 4-9 Sustainable Farming + Dining 10-11

Interview with Annie Smithers 12-13 Charming Cafés 16-17 Country Pubs 18-19 Winery map of the region 22-23 Wineries 24-25 Breweries and Cideries 26-27 Distillers 28-29

Artisanal Providores 33

Itinerary: 2 Days in Daylesford + Surrounds 34-35

Itinerary: 2 Days in the Macedon Ranges 36-37

Farmers’ Markets + Farm Gates 41 Produce 42 Cheese 43

Bread + Bakeries 44-45 Meat 48-49 Fruit 51 Vegetables 53 Honey 55 Eggs 57 Speciality Produce 59 Workshops + Experiences 63

This publication is lovingly created by the team at Daylesford Macedon Tourism. dmrtourism.com.au

Information in this booklet was correct at time of printing and is provided in good faith, however no responsibility will be taken for any inaccuracies, changes, errors or misconceptions of any kind.

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Front cover image taken by Chris Turner from Inkd Fotogrfa Q E inkdfotogrfa.daylesford at Dairy Flat Farm in Musk. Produce supplied by Dairy Flat Farm, Wombat Hill House and Istra Smallgoods. Other produce sourced from Blake Family Grocers. Wine supplied by Attwoods Wines. Homewares from Dairy Flat Farm and eCasa Daylesford. Styling by Larissa Wolf-Tasker and Kate Ellis.

Creative Director Andrea Pribaz Editor Madeleine Blake Sales Annissa White Production Steve Wroe, Kate Ellis, Sally Towell. Advertising Enquiries annissa@dmrtourism.com.au 03 5309 2770. Contributors: Lindy Alexander, Carrie Hutchinson, Charles Deuchrass, Oliver Rapson, Steve Wroe, Madeleine Blake. Select copy replicated from Daylesford Macedon Life magazine, written by Richard Cornish, Sofia Levin and Kate Ulman.

Map designs by Michael Owen. Printed by Artifishal Studios at Ive, Silverwater NSW. Paper stock: Cover: 250gsm satin, Text: 100gsm web publishers offset.

We acknowledge the Dja Dja Wurrung, Taungurung and Wurundjeri Woi Wurrung Peoples as the Traditional Owners and Custodians of the land and waterways of our region. We recognise their living cultures and ongoing connection to Country and pay respect to their Elders past, present and emerging.

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