DAYLESFORD
Life
AUTUMN 2019
MACEDON
“TREEIFIC” SPOTS FOR AUTUMN COLOUR Our top picks for vantage views
ALLA WOLF-TASKER Leading a revolution for local producers
DAVID HOLMGREN A Daylesford legend who’s changing suburbia
OUR AUTUMN HARVEST Spuds, meat, hemp and flowers and where to get ‘em
A DAYLE SFORD MACED ON TO URISM PUBLIC ATION | DAYLE SFORDMACED ONLIFE.COM. AU A DAYLE SFORD MACED ON TO URISM PUBLIC ATION | DAYLE SFORDMACED ONLIFE.COM. AU
CONTENTS
The Best Farm Gates in the Region
4
Welcome 5 A Berry Good Time
6
A Quiet Revolution
8-9
Man of the Land
10
Hemp – A Boutique Industry Waiting For You to Discover
11
Forging a Local Food Community Herb Agnolotti, House Ricotta, Salsa Verde, Heirloom Carrots ‘En Papillote’
14
Discover Holgate Brewhouse - Woodend
15
The Inside Word
16
Relishing a Healthier You this Autumn
17
The Sweetest Spud of Them All
18
Tortilla de Patatas - Spanish Omelette
19
Snapshot of an Artist - James Robertson
21
Autumn - Our Best Kept Secret
22-23
Gut Health
24-25 27
Classes & Workshops
28 - 29
What’s On in the Region in Autumn
30 - 31
Region Wide Accommodation
32
New Businesses in the Region
33
What to Do
34
Fabulous Food & Wine
35
DAYLESFORD MACEDON LIFE
WE LIVE IT. YOU’LL LOVE IT.
D AY L E S F O R D
12-13
Festival Time
This publication is lovingly created by Daylesford Macedon Tourism because we adore our region and want to share amazing experiences with you this season.
HOTEL FRANGOS
Stay Dine Relax
Here’s how to stay social and get the latest on what’s happening in the region. Share your photos and stories with us by tagging the relevant hashtags on your posts. The most remarkable and beautifully shot pics will be put on our Instagram and Facebook accounts. So, get out there, start exploring, give us a shout and be famous.
Q daylesfordmacedonranges E daylesfordmacedonranges
#daylesfordmacedonlife
VICTORIA AUSTRALIA
Love our Food and Regional Producers?
Q dmpharvest E dmpharvest
T: +61 3 5348 2363
#dmpharvest
W W W. H OT E L F R A N G O S .C O M . AU
Looking for the best place in Australia to get married?
E daylesfordmacedonweddings Q daylesfordmacedonweddings
8 2 V I N C E N T ST R E E T DAY L E S F O R D 3 4 6 0
#daylesfordmacedonweddings
Cover Image: Photo competition winner - Ben Gardiner Q @ben_gardiner_photography Photo competition runner up (Image on page 22) - Beck Walker Q @dandelion_daylesford
@hotelfrangosdaylesford
hotelfrangosdaylesford
THE BEST FARM GATES IN THE REGION by Zali Gar rety You’ve hit the road. There’s a bite in the air and the sky is bursting with blue. You’re in for a day of country exploration, filled with great food, boutique shopping and spectacular scenery. You drive down the winding roads between villages and hairy cows and doe-eyed alpacas glance up at the trail of dust you leave in your wake. You zoom along and notice a stall filled with crisp apples, and bunches of flowers plucked fresh that morning. You hit the brakes, pull over and wander over to load up a basket with goodies. All is well in the world. There are so many farm gate stalls to uncover. Here are a few of our favourites: Angelica Organic Farm, Glenlyon for organic produce angelicaorganicfarm.com.au Crofter’s Fold Farmhouse for roses, Carlsruhe croftersfold.com.au Fleurs de Lyonville, for farm-fresh blooms 0416 970 543 The Strawberry Forest, Bacchus Marsh, pick your own berries (03) 5367 0606 Taranaki Farm, Tylden for the freshest pork and poultry taranakifarm.com.au/we-produce Tuki Trout Farm, Smeaton, catch your own lunch tuki.com.au The Mantle Melbourne, Toolernvale, a farm to table hub that connects foodies and farmers themantle.melbourne Any of the spud stalls on the road from Trentham to Bullarto Flowers and seasonal produce galore on the road from Daylesford to Ballan
4 | Autumn 2019 Life
There is no place better than the Daylesford Macedon Region to witness the spectacle of autumn leaves. The rich European history has endowed our region with many beautiful deciduous trees. Bring your camera and check them out, start at the Wombat Botanic Gardens in Daylesford, or the Macedon’s Avenue of Honour and take it from there. Autumn is also a wonderful harvest time for us. The world’s tastiest potatoes come out of the ground and on page 18 we have an article that tells you all about the humble spud and what to do with it. If you love sustainably-produced, delicious meat, or craft beer, or fresh local produce there’s something here for you; and our friend Alla Wolf-Tasker AM, from Lake House, has written an article on our wonderful local produce and kindly shared with you one of her favourite recipes. If you overdo it when you’re here, fear not; you can also learn about gut health and seasonal wellbeing. Read on! We’ve also featured an interview with Daylesford local and one of the fathers of permaculture in Australia, David Holmgren, about his new book RetroSuburbia. Congratulations to Ben Gardiner, who won our autumn photo competition, and along with a swag of prizes, had the pleasure of seeing his photograph on the cover of this magazine. Well done also Beck Walker whose image on page 22 was a close runner up. There’s no better time to visit the Daylesford Macedon region. We look forward to seeing you.
A BERRY GOOD TIME! by Ka t rin a B u t t i g i e g
There’s nothing like sinking your teeth into freshly picked ripe fruit. If you’re searching for an activity on your country weekend, then why not do just that? Around our region there are many places where you can pick your own juicy produce. It’s a lot of fun – great for families – and that feeling of being connected to the earth is really therapeutic. So, how does it work? Upon arrival you will be given a bucket for collecting your bounty. Depending on where you go, you may have to pay a nominal entrance fee. A friendly farm-hand will show you where you can harvest your goodies from. There are few rules: no eating while you collect (damn it), and you pay for whatever you choose to take with you. Most orchards and farms are open between 10 am and 3 pm. Inhale the fresh air and relish in the sense of satisfaction that comes with picking your own fruit from the rows of flourishing trees. When your physical and spiritual bucket is full, weigh and pay for your pickings. The best part? You’ll be enjoying the fruits of your labour long after you’ve returned home. Especially if you convert your bounty into jam, or chutney or other preserves. Just a couple of places to pick: Peaches, plums, nectarines and apricots - Paynes Orchards, 372 Bacchus Marsh Road, Bacchus Marsh Strawberries, cherries, nectarines and peaches - Naturipe Fruits, 638 Bacchus Marsh Road, Bacchus Marsh
Photo: Kim Khor
6 | Autumn 2019 Life
A QUIET REVOLUTION
BBQ SEASON
by B ruce Bu r to n Mil k ing Ya rd Fa r m
Try our gourmet sausages, pork cutlets, our own farmed beef and lamb from Green Hills Natural perfect for the autumn BBQ.
Hidden behind the flowering acacias and fragrant eucalypts of the Macedon Ranges, at the end of dusty laneways and just out of sight, there is a quiet revolution taking place that is changing the way meat is grown, processed and sold in Victoria. A collection of micro-scale farms, too small to support conventional meat production, are dramatically changing almost every aspect of the way meat is produced. The characteristics that glue this eclectic group together are surprising. Foremost, is their unbridled passion to discard industrial-scale animal factories and maximise animal welfare. Like Jonai Farm or Taranaki Farm, they care for a handful of breeding sows to grow small numbers of pigs that roam the lush pastures and wallow in the red volcanic mud seen throughout the ranges. Or, like Hand to Ground whose famous eggs and spent hens go directly to customers at farmers markets and local stalls. While over at Vue du Volcan Farm, their ducks and veal grace the tables of famous local restaurants. Here at Milking Yard Farm, our award-winning Sommerlad chickens roam our forest and open pastures, free to roam and ‘fertilise’ wherever they choose. But the similarities and passions run even deeper. These young, mostly first-generation farmers, have walked away from corporate or academic careers, bringing fresh eyes and overturning the traditional model of producing a single commodity. Instead, they are running multiple enterprises, efficiently ‘stacked’ alongside each other, and are capturing even more value by on-farm butchery, cooking, curing and smoking. They have created direct relationships with their customers through farmers’ markets or Community Supported Agriculture (CSA) subscription schemes that have allowed them to retain the profits that normally end up in the pockets of the large supermarkets. And rather than putting further pressure on fragile farmlands, these grass farmers plant trees and regenerate soils and the environment in an effort to halt climate change and leave a legacy for their young families. This quiet band of artisanal agricultural innovators are changing the way we consume meat. Why not visit them next time you are in the area?
the DAYLESFORD MEAT C o. 37 VINCENT STREET DAYLESFORD t: 5348 2094 Daylesford Macedon Life Daylesford Macedon Life
| 9 | 9
MAN OF THE LAND by Richa rd Co r n i s h
David Holmgren comes in from the garden of Melliodora, his home on the edge of a gully in Hepburn Springs. Tall, 60 and super fit, he has a warm smile and a way of talking that draws you in. The kitchen sits at the heart of the mudbrick home he built 30 years ago with his partner Su Dennett. Spread out on the table are the first tomatoes and cucumbers of the season grown on the one-hectare block of permaculture garden. In the garden, hardy nut trees shelter more delicate stone fruit trees which, in turn, protect vegetables from the wind. Water is collected, compost made and almost all the food for the household grown. David knows a lot about permaculture – he wrote the book. Together with the late Bill Mollison, he is considered co-founder of the movement that integrates natural environmental systems with human creativity to create sustainable homes, gardens and lifestyles. Originally from Western Australia, he was drawn to Hepburn Springs because of its cool climate and progressive community. “The region was at the forefront of the nation’s back-tothe-land counter culture,” he says. “It has always drawn people for the health and lifestyle reasons the mineral springs offer. And the Swiss Italians, who petitioned to have the mineral springs protected from gold mining in the mid 1800s, were some of the world’s first environmentalists.” David’s latest project is Retrosuburbia: A Downshifters Guide To A Resilient Future. It’s the culmination of over 40 years of lived research into sustainable living. A collaboration with a team of ten other permaculture experts, the book paints a pathway towards resilient households in the suburbs and country towns. Places where we are seeing debt and consumerism replaced with a changed attitude in which self-sufficiency and rewarding relationships become the centre of life. “One of the most important things in life is to grow food and talk to your neighbour,” he says with a gentle smile. “You can’t be sustainable on your own.” David holds permaculture workshops in the Daylesford Macedon region and the book Retrosuburbia is available online at retrosuburbia.com
by SARAH CONNERS
HEMP – A BOUTIQUE INDUSTRY WAITING FOR YOU TO DISCOVER By Ka t hy Jef fe rs Hemp is no longer the domain of the tie-dyed, brownie-munching hippy. The contemporary hemp crop that is emerging as a supercrop of incredible versatility and a touch of style. It is being used to produce everything from household building materials to beer (yes, beer). Its nourishing and delicious properties are quickening the pulses of foodies everywhere. The Daylesford Macedon region is the “budding” centre for this exciting micro-industry. In Kyneton, The Hemp Building Company takes a by-product (the fibrous inner stalk of the industrial hemp plant) and blends it with lime to create Hempcrete. This super-green building product ticks all the sustainability boxes. It has incredible thermal properties creating highly energy efficient homes. Used in construction for aeons, hemp is now utilised in contemporary building design, as lauded by design guru Kevin McCleod. The Hemp Building Company offers workshops for owner builders, builders and architects to learn the extraordinary building applications of this ancient plant. In the foothills of the Macedon Ranges, idyllic Bunjil Farm grows hemp for consumption. The recent lift on the hemp seed consumption ban (November 2017) has led to many delicious interpretations for
AUSTRALIAN ARTISAN FASHION
this nutritious little seed. Bunjil Farm creates a locally cold-pressed hemp seed oil and a delicious hemp seed dukkah. The meal by-product from the oil production has even been cleverly crafted into a beer (named Hempathy).
5 Howe Street
Bunjil Farm boasts a hemp-inspired B&B, with retro-fitted Hempcrete walls, hemp linen, soap and
Daylesford Vic 3460
bodycare products. Whilst hemp is closely related to its infamous cousin, cannabis, hemp seed for consumption contains no THC, instead it is packed with amino acids, is high in protein and has
Autumn Hours
perfectly balanced omega 3 and 6 - making it something of a new kid at the superfood party.
Monday - by appointment
Sitting within the cool hemp walls of the Bunjil Farm B&B, dipping locally baked artisan hemp bread
Tuesday - Closed
into cold-pressed hemp seed oil and hemp seed dukkah, the future looks bright for this ancient plant.
Wednesday - Sunday 10am - 5pm
It’s enough to bring a tear to any old hippy’s eye. sarahconnersaccessories www.sarahconners.com.au
Daylesford Macedon Life Daylesford Macedon Life
| 11 | 11
FORGING A LOCAL FOOD COMMUNITY Alla Wolf-Tasker AM Cu li n ar y Di rec tor Lake Hou se Daylesford Driving into our local villages in the Daylesford Macedon region, you’re likely to spot honour boxes selling in-season berries, fruit, vegetables, eggs, chestnuts and more. You pop into cafés and general stores stocking local produce, and there’s at least one farmers’ market operating somewhere in the region each weekend. Visit dmproduce.com.au/markets for details.
Alla at Mt Franklin Organics with local farmer and supplier Florian Hoffinger. Photo: Lisa Cohen
12 | Autumn 2019 Life
But this is no tourist trap. Daylesford boasts the
But perhaps the quickest snapshot of our local
down the road. And Honest Egg Co Real Eggs -
only fully accredited (guaranteed to be local
bounty is to list what’s currently available to
the best in the world I reckon - are produced by
produce) weekly farmers’ market in regional
us as cooks at Lake House. On our menus
hens belonging to Paul Righetti who runs his great
Victoria. We also have many CSA (Community
are vegetables, fruit or berries from: Adsum
grandfathers farm in nearby Yandoit. Their bird-to-
Supported Agriculture) schemes operating here.
Farmhouse, Angelica Organics, Mt Franklin
space ratio makes a mockery of most “free range”
A local community that knows what it has in its
Organics, Morningswood Farm, Daylesford
claims. The Fermentary in Daylesford supplies
backyard - and creates demand - is critical to
Organics and our own Dairy Flat Farm. All these
us with delicious kefirs and krauts. In season, our
making local regenerative farming viable.
are just down the road, and all are regeneratively
truffles are from nearby Black Cat Truffles. Salt
farmed by folk passionate about growing the best
Kitchen in Ballarat sorts most of our smallgoods
produce.
requirement – some of it being produced from those
Visitors clearly also want a piece of the local food action, so guests staying at Lake House are offered a chilly bag in which they can put their
Then there’s Sommerlad chickens from nearby
food shopping. I’m told that there are sensational
Milking Yard Farm, beef from Brooklands Free
dinners being created with our produce in many a
Range Farm’s British Whites cattle and Black
leafy Melbourne suburb; no doubt washed down
Berkshire pork from the same supplier. Those pigs
with wines, beer and ciders from our region. Real
incidentally are fed whey from Goldfields Cheeses
bread will have come from John Reid’s sensational
and fallen apples from Daylesford Cidery in the
RedBeard bakery in Trentham or Daylesford’s
sort of producer to producer relationship often
wonderful Double Fold community bakery.
forged here. I can tell you the resulting meat is oh so very sweet. Our Wagyu is from Sher – again just
delicious Brooklands pigs. And there’s also Istra smallgoods in nearby Musk. Then there’s Jonai Farms exceptional pork, Vue du Vulcan ducks and blueberries from Trewhella Farm. Brilliant honey comes from local apiarist Des O’Toole. Farther afield is impeccable McIvor Pork, delicious meaty ducks from Milla’s Farm in Mount Macedon and organic cheeses from Holy Goat. I’ve only just scratched the surface…and there’s more coming on line every day…
HERB AGNOLOTTI, HOUSE RICOTTA, SALSA VERDE, HEIRLOOM CARROTS ‘EN PAPILLOTE’ Alla Wo l f-Ta s ker A M – L a ke Ho u s e Serves 10 as a small starter
SALSA VERDE
HERB AGNOLOTTI
-- 1 bunch basil, leaves picked
-- Enough for 30 agnolotti -- 250g “00” flour -- 4 pastured egg yolks -- ¼ tsp olive oil Make a well in the flour, add the wet ingredients and work to combine and knead until elastic. Rest for 20 minutes at room temperature. Using 2 similar sized small pieces of dough at a time, roll out two long narrow pieces of pasta on a pasta machine, one at a time, on the second last setting. Pipe the herb agnolotti filling (see below) down the middle of one. Brush down both sides of the filling with water.
-- 1 bunch parsley, leaves picked -- 15ml lemon pressed olive oil (Agrumato) -- 1 tbs capers -- 15ml sherry vinegar Blanch the herbs in boiling water for 10–15 seconds. Refresh in iced water. Squeeze out any excess water with a clean tea towel. Place the herbs and remaining ingredients in a strong blender or Thermomix and slowly blend up to maximum speed. If required, add a little water to help break down the herbs. Blend until as smooth as possible. Adjust seasoning to taste. Place in a piping bag and place in iced water. CARROTS EN PAPILLOTE
Place the second piece of pasta over the top and press to seal. Press
-- baby heirloom carrots (3–4 per serve)
across the filling at equal intermittent intervals to produce rectangle
-- 300g butter 5 garlic cloves, peeled
pasta pillows of the size you want. Using a sharp knife or a pasta
-- 5 large thyme sprigs
cutting roller, cut the length of filled pasta into rectangles.
Wash, trim and scrape or peel the carrots as necessary. (Optional – if your carrots are super fresh,
At Lake House we colour the pasta with herb chlorophyll.
use the tops to make a pesto to go with this dish instead of the salsa verde.) Divide the carrots,
HERB AGNOLOTTI FILLING -- 1 bunch parsley -- 1 bunch chives -- 1 bunch basil -- ½ bunch tarragon -- ½ bunch mint
butter, garlic and thyme into 5 parcels made from parchment paper and roll the edges to seal. Bake at 160C for 25 minutes. Season, remove carrots from parchment to serve. To serve: Dot the plate with salsa verde. Place carrots on the plate. Follow with the agnolotti and sprinkle with ricotta. Drizzle with olive oil and garnish with shoots and flowers, and pickled shallots. Recipe and images taken from Alla’s recent book Three Decades On – Lake House and Daylesford. Order you copy today at lakehouse.com.au.
-- 1 litre container of loosely packed rocket -- 1 litre container of loosely packed spinach leaves -- 200g crème fraîche -- 2 pastured egg yolks -- lemon juice and salt, to season Blanch all the herbs and leaves and refresh in iced water. Dry well and purée in a Thermomix or strong blender with the crème fraîche and egg yolks until very smooth. Season with lemon juice and salt. HOUSE RICOTTA -- 2 litres full cream milk -- 1 tbs salt -- 1 tbs citric acid Place the milk in a Thermomix and set heat to 95C on stir. Or heat to 95C in a non-corrosive pot. Once up to heat, add the salt then add citric acid. Keep stirring until the milk splits. Place the ricotta in an oil filter and allow to hang for 30 minutes in the fridge.
Photo: Lisa Cohen
DISCOVER HOLGATE BREWHOUSE WOODEND by Jul ia n Ne l s o n
The explosion in popularity of craft beers over the last few years has been phenomenal, and has come about as we search for an alternative to the generic, mainstream, multi-national offerings that were usually on offer. Holgate Brewhouse in the Macedon Ranges Shire has been a trail-blazer in the craft beer industry for almost 20 years now. Paul and Natasha Holgate, owners of “Holgates” as it’s known by the locals, began their brewing business out of the garden shed in 1999. It was a natural progression that grew from a passion for making bread, preserves and, of course, beer from scratch. This led to bigger and greater things as they refined and grew their craft beer production. Both were initially holding down their regular jobs and raising a young family; Paul would be brewing at night and on the weekends with Natasha delivering kegs to Melbourne in the family ute, and their daughter coming along for the ride in a baby capsule. The Holgate’s family and friends were roped into bottling beer in a similar way to the Italian families who are known for making delicious passata for days. Woodend, in the Macedon Ranges, being a two-pub town, was a natural choice in which to settle for the Natasha and Paul. When the historic 19th-century red brick former Cobb & Co Keatings Hotel came on the market; all stops were pulled out to purchase it with a view of what could be achieved in years to come. After a significant renovation in 2002, the brewing equipment was finally moved from the back shed in 2006. Since then, it has been full-steam ahead for the Holgate family; utilising the crystal-clear Macedon water, they produce a range of multi award-winning beers that suit any palate. Almost 20 years on, the innovation continues, with the installation of a piece of state-of-the-art brewing equipment, from one of the world’s leading German brewhouses . This coincides with the imminent opening of the Beer Brewing Visitor Discovery Centre and Taproom. A visit to Holgate Brewhouse is well worth the one-hour trip from Melbourne. Sample a tasting paddle or pint over lunch or dinner. You won’t be disappointed.
Daylesford Macedon Life Daylesford Macedon Life
| 15 | 15
THE INSIDE WORD
After a morning walk I love heading to Cliffy’s
so peaceful and rather ethereal; it is a dormant
Emporium for a coffee and maybe one of their
volcano so it’s worth climbing to the top if you’re up
fea turing Jo d i F l o c kh a r t
delicious brekkies. They also stock a vast array of
for a beautiful view.
Our region celebrates the change of season to
gorgeous local produce, a perfect take-home gem from our region.
The way I like to unwind is to take nature walks with my family, kicking through the autumn leaves, and if
autumn with a stunning array of golden leaves, and
Right next door is Wombat Nursery and I love their
I feel a little indulgent, then a spa treatment at Eko
just oozes mystical charm.
potted herbs and local flowers, another few special
Day Spa is my idea of heaven.
It is a perfect time of year to venture to the Wombat
treats to add to the basket.
To look after myself in autumn I try to nurture my
Hill Botanic Gardens in Daylesford and from here,
A true hidden gem of our region is, for me, Mt
family with gorgeous local produce from our region
look out onto the beautiful town of Daylesford as the
Franklin. I often take my kids to play in the pine
and get plenty of fresh air in our daily walks through
morning sun casts its glow over changing leaves.
forest, the pine needles make the floor of the forest
Hepburn Springs. There is a great walking track right through this pretty town that leads you to the mineral springs where you can sample and take home mineral water straight from the source.
16 | Autumn 2019 Life
RELISHING A HEALTHIER YOU THIS AUTUMN by Ge o rg i a G ros s Imagine embracing the onset of the cooler months in a state of calm and vitality. As the leaves change colour, it’s tempting to curl-up on the couch, reach for comfort food and hibernate. One of the keys to our well-being is quite simple – eat seasonally and locally (you can’t beat a farm gate or farmers’ market). Get into those nourishing good fats such as omega-rich butter, avocado and nuts. Sleep is also vital, and there is no better place for a siesta than in the quiet, country air snuggled up in a B&B. Allowing ourselves to slow down and enjoy regular treatments helps balance us. When people think about Daylesford and the Macedon Ranges, they associate it with relaxation and peace. The lush green rolling hills offer an escape from the city grind, in a region that boasts many places to rejuvenate. One such place is Daylesford Healing Massage, with its range of treatments and packages to uplift and nurture, including energetic healing – popular when there is change in season. The experienced and intuitive therapists focus on the mind, body and soul, and internal beauty with all their clients. Treat yourself and embrace the cooler seasons.
360 DEGREE PANORAMIC VIEWS HEALTH & WELLNESS YOGA RETREAT CORPORATE & GROUPS STAYS WEDDING ACCOMMODATION
BOOK NOW GO TO - www.skyhighmtfranklin.com info@skyhighmtfranklin.com (03) 5348 4422 2 MOUNT FRANKLIN ROAD, MOUNT FRANKLIN
The Sweetest Spud of Them All by Kev in Ch i l d s Richard Tippett is a spud man right down to his dusty bowyangs. He grows his potatoes at Scrub Hill, a rambling property with a tree-shaded 150-year-old home at the foot of a steep hill. “You never put potatoes in the same paddock each year,” says 69-year-old Richard. Wheat, canola or lucerne are grown instead, with some farmers planting these crops in three-year cycles. At last count, spuds were earning the state about $150 million a year. Richard says they have been grown in his district for around 80 years. When it comes to what makes a good potato, Richard, a fourth-generation farmer with three children and seven grandchildren, tells of their uses. There are floury Sebagos and Pontiacs for mashing and baking, while for chips, Atlantic, Snowgem and Russet Burbank come up trumps. Dutch Creams are fine for both baking and mashing. Ask him which variety he’d choose for his last meal and he pauses before nominating that red-skinned beauty, Desiree. Known for versatility, Desiree can be mashed, roasted or used in salads. With their delicious yellow flesh, Desiree are, as Richard says in his understated way, “very nice”. And as for finding the best, check out any of the road-side farm gates in our region. That adds a tiny touch of adventure to finding the desirable Desiree.
TORTILLA DE PATATAS - SPANISH OMELETTE by Dav id Will cox Th e Su r l y Goa t Some dishes are greater than the sum of their ingredients. This little beauty, is greater than the sum of its two key ingredients...that’s right, count them again, two ingredients. When the recipe is this simple, it really is all about the produce. Forget about Paella, this is THE quintessential Spanish dish. Whether they don’t know what to cook on a particular day, or they’re celebrating, it is omnipresent. And believe me, they take this dish seriously. No two people cook it the same - with onion or without onion; eggs soft and runny in the centre; firm all the way through and don’t start me on the type of potatoes. This is the beauty of the dish. You get to tailor it to your taste. Try different cooking times. Put onions in. Take them out. Try different varieties of potatoes. Add more potatoes or less potatoes - it’s all about making it the way you like it. There are a few tricks, so read on. INGREDIENTS -- 4 – 5 potatoes (coliban are a good variety and we have the best potatoes here in the Daylesford Macedon region in case you hadn’t picked up on it). -- 6 free range eggs (get them fresh from a farm gate – it makes a difference) -- Salt -- 250ml light olive oil METHOD -- Wash and peel the potatoes -- Using a small knife chip small pieces off the potatoes, around the size of 10-20cent pieces, and around 1/2cm thick -- Heat the olive oil in a 25-30cm fry pan (preferably non-stick). Add the potato pieces and gently cook on a low heat until they are tender all the way through -- Strain the oil from the potatoes and allow them to drain well -- Crack the eggs into a mixing bowl and whisk gently. Season with salt and then add the potatoes. Mix thoroughly so that all the potatoes are coated with the egg mixture -- Return the frypan to the stove and warm with 2 tbs of the olive oil. Gently pour in the egg and potato mixture. Stir the mixture from the outside of the pan in to the centre a few times and then allow to begin cooking over a medium flame -- Once you can pull the sides away from the pan easily with a spatula (about 10 minutes), turn it over by placing a plate over the omelette and quickly flipping the pan. Slide the omelette back into the pan and finish cooking the omelette to your preference -- Turn out from the pan and allow to rest for 20mins before slicing This is filling enough to be a meal on its own with a little green salad, served as a starter or part of a tapas selection. It is as versatile as it is simple, so give it a go…
The Surly Goat is a dedicated local restaurant, committed to offering smart contemporary food and keeping things simple so that our menu can change and evolve along with the seasons, making use of the produce that is in its moment and at its peak, and where possible from our passionate local producers. But beyond all making sure what is served is fresh and tasty!
Daylesford Macedon Life Daylesford Macedon Life
| 19 | 19
LOOKING TO TREE-CHANGE? A sincere, reliable and methodical agent, Robert Broadhurst has a refreshing approach to his profession. He sees innovation, empathy, unrivalled service and client dedication as the elements which separate top agents from average ones. With his eye firmly on the big picture, Robert is dedicated to speedy and open communication, and always with a client’s best interests at heart. He understands the Macedon Ranges’ wonderful lifestyle appeal and has his finger firmly on the pulse of local market trends and changes. His 2018 RMIT Honours Thesis is centered on the tree-change phenomenon and its key drivers. “We are in such an interesting time. We are evolving as a state, as a region, as a landscape and as an industry. We are going through huge change, and that’s exciting.” Driven by the satisfaction of connecting the right people with the right property, Broadhurst Property thrives on the rewards of helping people achieve their life goals through the sale and purchase of property. “Things like seven-day-a-week availability, professional auctions, Sunday open homes, weekly vendor reports, objective real-time data and market advice make the difference. We recognise that listening to our clients, establishing a close rapport, gaining their confidence and developing longstanding relationships is at the heart of every successful transaction. And, in reality it doesn’t matter when a vendor goes on the market, it is more important to understand where their home sits in the marketplace.” We look forward to discussing how we can help you make the next move towards living the life you’ve always dreamed about. Call 1300 380 980 or 0488 300 900.
20 | Autumn 2019 Life
SNAPSHOT OF AN ARTIST: JAMES ROBERTSON by Za l i Ga rret y On a sprawling, hillside property with Mount Franklin standing regally in the background, I met with artist
experts in destination marketing + design
James Robinson. He creates highly sought-after paintings, famed for their dramatic colour and stature. I interviewed him about his work and his go-to places to unwind in when work is done. Where do you find your inspiration for your paintings? Initially, my work was about escaping from the city and relocating to the country. Now, I love experimenting with techniques; the movement of bold brush strokes on a giant canvas and the energy they generate and see where they take me. You’ve lived in the region for over 15 years. Where are your go-to places to relax? I like to explore Mount Franklin. There’s a feeling of tranquillity about it. My favourite past-time though is mountain bike riding. The Goldfields track is a favourite. I’ll often ride on my bike while my wife rides her horse beside me. Sometimes she beats me depending on the ground we’re on. With an image of James, silhouetted on his bike, riding beside his wife on horseback, I bid farewell to James and cast a wistful glance at Mount Franklin and think how remarkable both the artist and the landscape that inspires him are.
Join our growing tourism client list: Daylesford Macedon Tourism . ChillOut Hepburn Shire Council . Lake House Biennale of Australian Art . Herbal Lore Hindmarsh Tourism . Daylesford Escapes
strategy . branding . web + print
www.designscope.com.au
AUTUMN - OUR BEST KEPT SECRET by Louise McLachlan The Secret Garden Daylesford
Photo: Beck Walker
22 | Autumn 2019 Life
A very long time ago, in my early 20’s, I was sitting in a café in picturesque
Places to visit in autumn: Daylesford Botanical Gardens, the Avenues of
Daylesford. I remember vividly thinking to myself how wonderful it would be
Honour in Glenylon, Woodend and Macedon, the stately street trees in
to live here and open my very own nursery. Dreams do come true. Twenty
Trentham and Kyneton, the Kyneton Botanical Gardens, and of course Mt
years on, I’m almost a local, having lived here for fifteen years and have been
Macedon with its exquisite European trees and stunning gardens to view.
operating my own nursery, The Secret Garden of Daylesford, for the past twelve years.
The other truly beautiful aspect of autumn in our region are all the perennials that flower madly before winter. Local gardens can be seen
There’s something about the Daylesford and Macedon region that has
brimming with colour in the ‘cool off’ period after a long hot summer. I
always captured my imagination. I’m still in love with the enchanting giant
would thoroughly recommend visiting the beautiful gardens of Lamley in
old gum trees that I wind through, leading into this picturesque township
Ascot, Frogmoore Nursery in Blackwood and the Garden of St Erth. They
nestled high on Wombat Hill that I now call home. Stunning and carefully
each have a beautiful blend of advanced autumn trees surrounded by an
planted conifers, deciduous trees and resilient old rhododendrons and
abundance of many hardy and prolific flowering perennials.
camellias flourish amongst quaint cottages giving the villages here a unique European flavour. It is a must to visit our region in March, April and May. Autumn is simply stunning. You will see grand old maples, liquid ambers, oak trees, birches, claret and golden ashes and smoke bush - just to name a few. The trees put on their own light show of colour and movement. A vast array of colours glow on a crisp autumn day- golds, deep burgundies, burnt oranges and dazzling shades of pinks and reds. The colours play with the light and the leaves dance on the cool breeze.
Oh and of course come in and visit me at The Secret Garden of Daylesford and you can take a piece of autumn home with you. I have lovely perennials and trees for sale. Be sure to bring a warm jacket and walking shoes to witness this beautiful season first hand.
Due to the volume of visitors and limited parking in April to the Macedon Avenue of Honour , Macedon Ranges Shire Council will be running a free shuttle service this year. Go to mrsc.vic.gov.au for details.
GUT HEALTH by Sh aron F lynn
In a strange and circuitous way my life has led me to thinking daily about an old adage: ‘go with your gut’. I have lived in many places around the world - from Japan to Brussels. All of these cultures have been going with their guts - for centuries - with what they need to eat to stay healthy. From a Jewish neighbourhood in Chicago, to a community living at the base of Mount Takao in Japan, slow fermented foods were on every home menu. This was more than mere coincidence. I gathered these recipes like a child collects feathers. I introduced kefir, natto, miso, kimchi and yoghurts into my family’s diet. I noticed an improvement in my family’s overall health. Personally, I felt stronger, more physically and mentally alert—and I totally caught the fermenting bug! In 2013, I started my own traditional slow fermentation business called The Fermentary out of beautiful Daylesford.
24 | Autumn 2019 Life
In my years of learning from master fermenters and through my own fermentation journey, one of the things I’ve realised, is that making things delicious takes time. It’s called slow fermentation for a reason. This is so at odds with the ethos of industrialised food production. Since the second half of the twentieth century, our foods have become more homogenised in taste. Cheeses taste largely the same. Yoghurts taste far more sweet than sour. I’ve often wondered if, perhaps, one of the consequences of our often bland, industrialised food, is that it has moved us away from eating and drinking what our guts tell us makes us feel good. The way we talk about food speaks volumes about what we perceive its value to be, and what its role in our lives is or ought to be. Perhaps, because they’ve been largely missing from most Anglo-Australian meal times, many ferments, may look unfamiliar. Some may even seem pretty darn weird. The flavours may seem also taste unusual. However unusual a ferment might be, I always try to impress on people that our ferments are always just food and drink—delicious and natural. They are produced in small batches, to be enjoyed daily like other dietary essentials. It’s simple: slow fermentation is more than medicine. In my experience, I’ve learned that if you listen to your gut it will probably tell you what you need to hear, and what to eat. So, while I can’t always explain why a wild ferment tastes better than something with a lab-grown culture, or why a naturally sparkling water kefir will always beat the force-carbonated kind, I have come to believe that it doesn’t necessarily matter. When something makes you feel amazing and is completely mouth-watering, go with it. It’s what ancient cultures around the world have been doing for centuries. Sharon runs very popular workshops at the Fermentary in Daylesford and has written international best-seller, “Ferment for Good - Ancient Food for the Modern Gut.” To find out more about fermenting go to fermentary.com.au
Creswick Woollen Mills is the home of luxurious, natural fibre products designed in Australia.
The flagship store in the heart of Daylesford showcases the Creswick range of apparel and homewares, and a short trip to the Mill in Creswick is also recommended. Resident animal expert Farmer Cameron guides visitors through the new animal enclosure. The award winning interactive exhibit, ‘A Very Fine Yarn’, outlines the journey of natural fibres and the 72 year history of Creswick Woollen Mills. There’s also a cafe onsite, with a focus on local, seasonal produce.
SILVER 2017 GOLD 2016 BRONZE 2015
A family-owned, award-winning tourist destination.
CRESWICKWOOL.COM.AU HAWTHORN
ELSTERNWICK
Creswick Mill
Railway Parade Open 7 days, 9am–5pm | 5345 2202
BEECHWORTH
SASSAFRAS
BLOCK ARCADE
Daylesford
79 Vincent Street Open 7 days, 10am–5pm | 5348 2936 BOX HILL OUTLET
HEALESVILLE
EAT, DRINK, BE LOCAL. AND NOW SLEEP AGAIN AFTER MORE THAN 50 YEARS!
Since 1857 the Farmers Arms in Daylesford has been the locals’ favourite hotel. The
We are passionate about our food at the Farmers Arms. Chris Timmins, our head chef,
Farmers’ family have extended a hearty welcome and fine-food offering - that the
explains what makes our dishes stand out: “Our commitment to using seasonal produce
community know and love - to visitors from near and far; as a result, this local watering
from local suppliers forms the basis of our beautiful dishes and sets the ethos of our
hole is now a firm favourite for locals and visitors alike.
menu. We are so lucky to have the range of local producers that we have. Our seasonal
As Mitch Duncan, the current owner explains, “We bought ‘The Farmers’ three and a half years ago. Over that time, we made some much-needed updates while preserving the
menu highlights this produce and ensures a constantly diverse and delicious choice of dishes for our loyal locals, regular visitors and newcomers.”
familiar country feel and hospitality that we were renowned for. Our motto has always
General Manager, Mel Nolte, sums up what makes the Farmers Arms so special, “Since
been, “eat, drink and be local”. I’m excited to announce we’ve added “sleep” to our
joining the team two years ago, I have seen The Farmers’ already-established popularity
Farmers Arms offering. We now offer luxury boutique accommodation with the country
grow and grow. I am so proud to be able to lead a dedicated team that continues to
hospitality that encapsulates what ‘local’ means.
provide friendly country service and deliciously wholesome meals without compromise.
The Farmers Arms Art Suites are located next to the Sunday Market and are directly opposite the pub. “You can now be both well fed, watered and rested in style - exactly how your Daylesford experience should be.”
26 | Autumn 2019 Life
Our consistency means you can be assured that the fond experience you have at The Farmers will happen time and time again.” Lunch and Dinner 7 Days a week. farmersarmsdaylesford.com.au
FESTIVAL TIME by Zali Gar rety
Macedon Ranges Sustainability Festival (MRSLF) 9am - 3pm, 2nd March Get the practical solutions on how you can do your bit for the environment at this eco-event in Woodend. Running in conjunction with the Woodend Community Farmers’ Market, be sure to load up a basket with quality, regional produce at the same time. Get the lowdown at mrslf.org.au
Lost Trades Fair, 9th and 10th March two-day event in Kyneton. It’s all about the integrity and craftsmanship that
Chillout, Daylesford 7th - 11th March
goes into producing things that are not only damn beautiful, but last for
This celebration-filled event is Australia’s leading Queer Country Pride
generations. Head to losttrades.info
Festival. Get your fancy pants on for the opening night Fundraising
Meet Australia’s finest artisans, doing what they do best at this very popular
Cocktail Party, ‘Cocktails and Art’ at the Palais in Hepburn. Then let the belly laughs fly around the Beagle tent while you enjoy a host of acts from circus to cabaret. You can find out more at chilloutfestival.com.au
Castlemaine State Festival 22nd - 31st March Are the arts your thing? Castlemaine ripples with creative brilliance over 10 days. With over 70 performance, visual arts, talks and music events to pick from you’ll be cultured-up in no time. castlemainefestival.com.au
Spudfest, Trentham, 4th May
Clunes Booktown Festival 4 - 5th May
Are you getting the feeling we love our potatoes?
Literary lasciviousness abounds during Clune’s Booktown Festival. Author
This tasty-tater event is a celebration of the humble spud. We’re talking a
readings, panel discussions and literary luncheons will have your brain
potato-themed food extravaganza, spud games for the kids, live music, a
sparking with ideas, inspiration and a hunger to read more.
tractor-pull and cooking demonstrations. You’ll also meet the artisan spud
clunesbooktown.com.au
farmers who produce some of Australia’s best and take home a bag of spudbounty for yourself. trenthamspudfest.org.au
CLASSES & WORKSHOPS
Home to a broad and rapidly growing range of classes and workshops, the Daylesford Macedon region provides those wanting to explore their creative side with plenty of options to choose from. Whether it’s a cooking class, learning the skills of dry stone walling or making your own chair, there is literally something for everyone! Keep in mind that many of these classes book out quickly, so be sure to book well in advance.
Von Trott Spoon Carving – Kyneton
Olivia O’Connor – Relief Carving – Kyneton
Find out why the world loves carving spoons in one day spoon carving
Learn craving techniques and blade skills in Olivia’s introductory class into
workshop - learn to use carving axes and round knives, carving techniques
relief carving. As a rocking horse maker Olivia has trained with internation-
and develop new skills with carving master Pete Trott.
al masters learning techniques that she will share as you create a sample
ru n d e l l - runde l l . mys h o p i fy.co m
piece and then complete a carving project
Aga Jones – Macedon Ranges
r u n dell-r u n dell.myshopify.com
Large branch workshop embracing the season of Autumn, this workshop
Castlemaine Press – Castlemaine
focuses on the beautiful colours present during this time of year. Join floral
Hosting a varied program of printmaking workshops for experienced and
designer Aga Jones to create a large branch, sculptural arrangement with wow factor.
beginner printmakers, run by experienced local printmakers and colleagues from farther afield.
a ga j o n es.co m . a u
c astlem ai n ep ress.com.au/exhibitions- and- events
Kyneton Community & Learning Centre – Kyneton
Autumn Cooking Class at Lake House -Daylesford
Offering a wide range of courses, from Responsible Serving of Alcohol to
Join us for a ‘hands-on’ Masterclass at Lake House – an exclusive oppor-
Cardio Pulmonary Resuscitation, Facebook for Business, Leap into Small Enterprise, and more! Take some time out for yourself and learn something new in beautiful Kyneton.
ky neto ncl c.o rg. a u /co u rs es -a c t i v i t i es
tunity to work with two chefs from the Lake House team in producing a beautiful seasonal menu.
lakeh ou se.com .au /product/autumn- cooking- class
Vue Du Volcan Farm – Denver Vue du Volcan Farm lovingly grow delicious duck,
Traditional Wooden Longbow Making – Trentham
veal and hens. Our workshops reclaim lost flavour
You will come away from the workshop with the
in poultry. They cover butchery, cookery and char-
knowledge and skills to make your own longbow,
cuterie for ducks, hens and roosters.
how to make a bowstring that perfectly comple-
v u e d u vo l ca n fa r m .co m
ments your own bow and understand the art of
Bronze Casting with Anton Hasell – Newham Join renowned sculptor Anton Hasell in a rare
tillering, the process of carefully removing wood to cause the bows to bend in optimal arcs.
n ar rati veyoga.com .au
Work with wax to model a small scaled shape of
The New School of Classical Painting Daylesford
your choice to then cast into bronze.
A small private school in the Atelier tradition of
ha n gin gro ck .co m . a u /a r t-i n -t h e -v i n es/ eve nt s - a n d -wo r ks h o ps
drawing and painting technique with direct tuition
opportunity to create your own bronze sculpture.
Midweek Wellness Retreats – Kyneton
from the master painter, Deny Christian.
n ewsc h oolofc lassi c alp ai nti n g.com
stead and Mt Peak Yoga Studio to create a sig-
Cyanotype Photography Workshop & Picnic Lunch - Guildford Vineyard
nature midweek personalised wellness retreat to
Join Julie Millowick, a wellknown local photogra-
support your journey to feeling completely rejuve-
pher, for a one day Cyanotype workshop. Explore
nated.
this 19th century blue photographic printing
ma iave d a .co m . a u /ret re a t s/p e rs o n a lay ur ve d ic- ret re a t
technique in a relaxed vineyard setting with picnic
Maiaveda has teamed up with St Agnes Home-
DAP Jewellery School – Kyneton
lunch and wine.
gu i ldfordvi n eyard.com .au /events.htm l
jewellery workshop; pendants, earrings, bangles
Daylesford Macedon Produce - All of Region
and wax casting. Dan has been teaching for more
‘People who love to eat, are always the best peo-
than 10 years, as Director of DAP, Dan built the
ple’ - Julia Child. Get hands on this autumn and
Queensland Institute of Arts Jewellery curriculum
book yourself into one of our Daylesford Macedon
and has pieces in museums and gallery across
Produce workshops to hone your skills on all things
Australia.
edible.
d a pj ewe l l e r ys c h o o l .co m . a u / co urs e - l ist . ht m l
dm p rodu ce.com .au /events-c alen dar
New to the region, Master Jeweller Dan Cox runs
Daylesford Macedon Life Daylesford Macedon Life
| 29 | 29
WHAT’S ON IN THE REGION IN AUTUMN For more information on any event, go to visitvictoria.com/dmr
March
17
Woodend Village Market
13-14 Garden of St Erth Apple Festival
17
Felix Ceramics Open Studios Talbot
13-14 Open Gardens Victoria, Mount Macedon
22-31 Castlemaine State Festival
13
Kyneton Farmers’ Market
Daylesford Farmers’ Market
23
Lancefield Farmers’ Market
13
Wesley Hill Market Castlemaine
2
Woodend Farmers’ Market
23
Wesley Hill Market Castlemaine
14
Clunes Farmers’ Market
2
Wesley Hill Market Castlemaine
23
Daylesford Polo
14
Daylesford Railway Market
2
Macedon Sustainable Living Festival
24
Trentham Station Sunday Market
20
Trentham Farmers’ Market
2
Macedon Ranges Music Festival
24
Daylesford Railway Market
20
Creswick Market
3
Daylesford Railway Market
29
Open Gardens Victoria, Macedon Ranges
20
Riddells Creeks Farmers’ Market
3
Castlemaine Farmers’ Market
30
Wesley Hill Market Castlemaine
20
Glenlyon Farmers’ Market
3
Castlemaine Artists’ Market
30
Run the Rock, Hanging Rock
20
Leonards Hill Market
3
Gisborne Olde Time Market
31
Daylesford Railway Market
20
Wesley Hill Market Castlemaine
7-11
ChillOut Festival Daylesford
31
Castlemaine Farmers’ Market
21
Woodend Village Market
9
Kyneton Farmers’ Market
31
Castlemaine Artists’ Market
21
Talbot Farmers’ Market
9
Ballan Farmers’ Market
31
Gisborne Olde Time Market
21
Daylesford Railway Market
9
Wesley Hill Market Castlemaine
21
Felix Ceramics Open Studios Talbot
27
Lancefield Farmers’ Market
27
Wesley Hill Market Castlemaine
28
Trentham Station Sunday Market
28
Daylesford Railway Market
9-10 Lost Trades Fair Kyneton 10
Daylesford Railway Market
10
Bullarto Tractor Pull
10
Clunes Farmers’ Market
15
Night Walks at Hanging Rock
16
April 1-31
Free weekend shuttle bus to Macedon
Avenue of Honour
Trentham Farmers’ Market
6
Daylesford Farmers’ Market
16
Glenlyon Farmers’ Market
6
Woodend Farmers’ Market
16
Leonards Hill Market
6
Wesley Hill Market Castlemaine
16
Riddells Creek Farmers’ Market
6-7
Camp out at Hanging Rock
16
Creswick Market
3
Melbourne International Comedy Festival
7
Castlemaine Artists’ Market
Roadshow, Kyneton
16
Hanging Rock Makers’ Market
7
Daylesford Railway Market
4
Daylesford Farmers’ Market
16
Wesley Hill Market Castlemaine
10
Strange Garden Sculpture Workshop,
4
Woodend Farmers’ Market
16
St Ambrose Woodend Community Carnival
Kyneton
4
Wesley Hill Market Castlemaine
17
Daylesford Railway Market
11
Backstage with Margot Fonteyn, Kyneton
4
The Great Trentham Spudfest
17
Talbot Farmers’ Market
13
Ballan Farmers’ Market
4-5
Clunes Booktown Festival
30 | Autumn 2019 Life
May
2
5
Daylesford Railway Market
5
Castlemaine Farmers’ Market
5
Castlemaine Artists’ Market
5
Gisborne Olde Time Market
10
The Music of Ray Charles by The
Meltdown, Kyneton
11
Kyneton Farmers’ Market
11
Ballan Farmers’ Market
11
Wesley Hill Market Castlemaine
12
Daylesford Railway Market
12
Romsey Antiques, Vintage & Fair
12
Clunes Farmers’ Market
18
Night wildlife photography with Jules Farquhar,
Kyneton 18
Riddells Creek Farmers’ Market
18
Glenlyon Farmers’ Market
18
Leonards Hill Market
18
Trentham Farmers’ Market
18
Creswick Market
18
Wesley Hill Market Castlemaine
19
Felix Ceramics Open Studios Talbot
19
Daylesford Railway Market
19
Talbot Farmers’ Market
19
Woodend Village Market
25
Lancefield Farmers’ Market
25
Wesley Hill Market Castlemaine
26
Daylesford Railway Market
26
Trentham Station Sunday Market
REGION-WIDE ACCO M M ODAT ION BY DAYG E T
32 |
Dollywood - Daylesford
Greenlands - Hepburn Springs
Hepburn Springs Escape Villas
6 , 4 , 2
6 , 3 , 2
2 , 1 , 1
03 5348 4422 | dayget.com/d/527
03 5348 4422 | dayget.com/d/544
03 5348 4422 | dayget.com/d/677
Hisha - Daylesford
Kings Cottage - Daylesford
Maggies - Trentham
6 , 3 , 3 , Pet Friendly
4 , 2 , 2
8 , 4 , 2 , Pet Friendly
03 5348 4422 | dayget.com/d/77
03 5348 4422 | dayget.com/d/532
03 5348 4422 | dayget.com/d/558
Montacute Pavilion - Daylesford
Musk Studio - Musk
Breakneck Gorge Oikos - Hepburn
4 , 2 , 2
2 , 1 , 1
2 , 1 , 1
03 5348 4422 | dayget.com/d/536
03 5348 4422 | dayget.com/d/698
03 5348 4422 | dayget.com/d/690
Autumn 2019 Life
NEW BU S IN E S S E S IN T HE REGI O N
Daylesford Steakhouse
The Donkey’s Tale
Flower Power Soul Food
Level 1/74 Vincent Street, Daylesford
4 Howe Street Daylesford
Facebook & Instagram: flowerpowersoulfood
daylesfordsteakhouse.com.au | 5301 8157
thedonkeystale.com.au | 5348 2249
0423 182 269
Frankie & Mae
Red Door Gallery [on fraser]
Sakana Restaurant
46 High Street, Trentham
69 Fraser Street, Clunes
1 Camp Street, Daylesford
frankieandmae.com.au | 5424 1609
reddoorgalleryonfraser.com | 0408 034 017
sakanarestaurant.com.au | 5348 1218
Trips All Round
The Victoria Hotel
Wentworth House Daylesford
Mini Bus Tours & Transportation
67 High Street Woodend
A new level in Luxury Accommodation
tripsallround.com.au | 0428 845 448
thevictoriawoodend.com.au | 5427 2721
wentworthhouse.com.au | 0438 332 655 Daylesford Macedon Life
| 33
W HAT TO D O
34 |
Art in the Vines at Hanging Rock Winery
Daylesford Macedon Ranges Open Studios
The Farmer’s Wife
Now – Mar 31 2019. 88 Jim Road, Newham
24 Artists at 22 Studios
hangingrock.com.au | 5427 0542
dmropenstudios.com.au find us on facebook
49 Albert Street, Creswick thefarmerswifestore.com.au | 5345 1180
Glen Rundell Chairmaking Workshops
The Great Trentham Spudfest
Hepburn Lagoon Trail Rides
6 Mollison Place, Kyneton
4 May 2019. Quarry Park, Trentham
60 Telegraph Road, Newlyn North
rundellandrundell.com.au | 0412 363 632
trenthamspudfest.org.au | 0419 930 864
hepburnlagoonrides.com.au | 0408 059 125
Kryal Castle
Lost Trades Artisan Workshops
The Old Auction House Classes & Gallery
121 Forbes Road, Leigh Creek (Ballarat)
29 Piper Street, Kyneton
52-56 Mollison Street, Kyneton
kryalcastle.com.au | 5334 8500
losttrades.info | 0412 363 632
theoldauctionhouse.com.au | 5422 2047
Autumn 2019 Life
FABU LOU S FOO D & WIN E
Animus Distillery
Boathouse Restaurant @ Lake Daylesford
Farmers Arms Creswick
1/89a Piper Street, Kyneton animusdistillery.com | 5403 2431
2 Leggatt Street, Daylesford
31 Albert Street, Creswick
boathousedaylesford.com.au | 5348 2199
farmersarmscreswick.com | 5345 2221
Granite Hills Winery
Hanging Rock Winery
Lake House
1481 Burke and Wills Track, Baynton
88 Jim Road, Newham
King Street, Daylesford
granitehills.com.au | 5423 7273
hangingrock.com.au | 5427 0542
lakehouse.com.au | 5348 3329
Sault
Wombat Hill House Café
Woodberry Café
2349 Ballan Daylesford Road, Daylesford
Entry Cnr Central Springs Rd & Stanhope St, Daylesford
3B/81 High Street, Woodend
sault.com.au | 5348 6555
wombathillhouse.com.au | 4373 0099
woodberrycafe.com.au | 5427 3399 Daylesford Macedon Life
| 35
Ju s t ove r a n hour f rom Mel bour ne and surro unded by ro lling fa rm l a n d , p ret t y vi l l ages an d beautiful fo rest, o ur regio n is b re athta k i n g l y beau t i f ul . Ex p l o re o u r r ic h Sw i s s -It al i an h i sto ry, culture and architecture. Din e o u t at o u r acc l ai med rest aurants, co ngenial gastro pubs, ru s ti c t ratto r ias , vi n eyard eater i es, and co sy cafÊs. Yo u m ight d in e s i mp l y, you mi ght di ne l avi shly, but yo u will dine o n fo o d p rod u ce d by c hef s w ho are proud to link lo cal pro ducers with t h e re g i o n’s v i s i tors . V is i t d m p ro d u ce . com. au to f i n d out m o re, and put fresh p rod u ce , g re at food, award-wi nn i ng wines, bo utique beers and s p a r kl i n g c i d ers on t he menu for yo ur next weekend away.