The Local Issue 96 April 24, 2017

April 24, 2017 Issue 96 Spudfest

The Local - The Heart of the Highlands

2 About Us

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Front cover: A love for potatoes must run in her veins but eightmonth-old Jini-Roux Dorsett doesn’t yet go much further than enjoying a bowl of mash for dinner every now and then. Read her family's story in the lead up to The Great Trentham Spudfest on Saturday, May 6 on page 9.

April 24, 2017 Issue 96 Spudfest

THE real estate guide to the Central Highlands!

Now in The Local! dianne@houselandhome.com.au 5348 7883 | 0416 104 283

Image: Helen Macdonald

The Local - The Heart of the Highlands

The Local is a fortnightly community publication covering the Central Highlands. The next edition is out on Monday, May 8, 2017.

(Or online on Sunday, May 7 at www.tlnews.com.au)

The Local is a registered trademark of The Local Publishing Group Pty Ltd

Advertising deadlines for the next edition of The Local:

The content expressed within this publication does not necessarily reflect the opinions, beliefs and viewpoints of The Local.

Money, money, money...

Advertisements in The Local are very affordable - unlike traditional print media we don’t charge like wounded bulls!

So here goes with our loyalty prices...for six consecutive editions, or more...

Managing editor | Donna Kelly General manager | Kyle Barnes Sub-editors: Nick Bunning and Lindsay Smith Writers: Kevin Childs, Kate Taylor, Donna Kelly, Jeff Glorfeld, Anthony Sawrey

An eighth of a page - $60.50 plus GST A quarter page - $121 plus GST A banner - $121 plus GST A half page - $242 plus GST A full page - $484 plus GST (Prices are per edition)

Photographers: Kyle Barnes, David White Graphic designer: Dianne Caithness Columnists: Glen Heyne (gardens), Samantha Redlich (fitness), Matthew Richardson (money)

But wait, there’s more!

All adverts in The Local are full colour (it is 2017...) and we have fantastic graphic designers who can help you with adverts and branding - also at very affordable prices.

So, if you want to get your business or organisation out there in the community, in the best-read publication in the Central Highlands, give us a call or send an email. (See our details right.)

Oh, we also have an average reach of 14,000 readers - in print and online!

Even more reasons to get in touch today.

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The Local - winner of: *Daylesford Rotary's 2017 Employee of the Year *Rural Press Club of Victoria 2015 Best Feature Series *Daylesford Rotary’s 2015 Business of the Year *Kyneton Daffodil Festival Parade 2015 Best Commercial Entry

Space bookings: Wednesday, May 3 Copy provided by: Thursday, May 4 Editorial deadline: Thursday, May 4

Great editorial and affordable sales - 5348 7883 | 0416 104 283 news@tlnews.com.au | ads@tlnews.com.au donna@tlnews.com.au | kyle@tlnews.com.au Free e-editions at www.tlnews.com.au See a photo you like? Photos are just $22 each, or $55 for commercial use, and will be emailed at high resolution.

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News 3

Send us your autumn photos and we will feature the best in the next edition of The Local.

Email donna@tlnews.com.au Image: Kyle Barnes

Vocal Ranges Festival MITS gaming event Queer Film Festival

T

HE 2017 Vocal Ranges Festival will set Kyneton’s halls, cafés, pubs and streets vibrating with songs and harmonies from May 5 to 7.

F

OOD, fun and games – what more do you need?

Young people aged 12–25 are invited to join Macedon Ranges Shire Council’s Music in the Sticks program for its first ever gaming event, to be held on On Friday, May 5, the opening night concert in Saturday, April 29 at Woodend’s Buffalo Stadium.

Kyneton Town Hall features The Mae Trio, a young, The events kicks off at 3pm, and will include two contemporary folk group from Melbourne, who has received acclaim in festivals across Australia, the UK and rooms dedicated to Wii U gaming, with Mario Kart 8 the USA. The Pollyphonics Choir will support the trio, and Smash Bros 4 tournaments on offer.

Mobile laser tag sessions will also run throughout concluding the evening with an Australian folk singalong the day, along with a dedicated space for Nintendo DS session lead by Jane Thompson and James Rigby. gamers who are welcome to bring their own DSs to Saturday’s program includes workshops with The Mae Trio, vocal gymnast Mal Webb, and storyteller Kate battle it out and trade Pokemon.

There will be a button badge-making station, along Lawrence. James Rigby will lead the ‘Chunky Songs’ workshop, Jane Thompson will teach Australian songs, with food, drinks and prizes up for grabs.

The cost is $10 and includes unlimited access to each and more community choirs will perform in various gaming station.

Kyneton venues. The day concludes with a fabulous Contact Natalie on 5422 0333 or email concert held in the Bluestone Theatre featuring Mal mits@mrsc.vic.gov.au Webb and Kylie Morrigan, followed by a pub-style singalong, backed by local musicians.

Sunday brings the opportunity to join a massed choir with Aria award winner Kavisha Mazzella, conducted by Polly Christie and Joseph Bromley.

T

HE 14th annual Bendigo Queer Film Festival will be held from April 28 to April 30.

“After securing tri-annual funding from the City of Greater Bendigo last year the festival has a brilliant list of films, including the Australian feature Pulse and the opening night smash from Ireland, A Date for Mad Mary,” convenor Suellen Pepperell said.

“The films screen at the LaTrobe Art Institute in the heart of Bendigo’s beautiful arts precinct on View Street.

Another highlight is the Queer Country Art Exhibition at Dudley House from April 21 to May 7.

“The committee is proud to present one of Australia’s only regional queer film festivals, now in its 14th year.

There's truly something for everyone in this year’s program: short films and animation; Australian and foreign features; gripping and fun docos; youth-oriented content; serious drama; and comedy.

“We are proud to offer content that caters to the diversity that exists within Central Victoria. We are thrilled to present a great program of events that celebrate, educate and inform LGBTQIA Victorians and the wider community."

Boathouse Daylesford

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For more information about Boathouse Daylesford, please visit our website: www.boathousedaylesford.com.au

2 Leggatt St, Daylesford 03 5348 2199

4 Our artists

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Image: Pam Verwey

Daylesford inspiring abstract mixed media

"

With a firm commitment to abstraction I work on surfaces such as canvas, paper, and paper on board. I work with mixed media including acrylic, inks and wax crayon.

My new environment here in Daylesford has inspired an interest in gardens, finding a crossover for Australian and Scottish influences, using light, colour, surface textures and pattern.

“Shortly after I emigrated to Australia and started my professional life as a I know this may sound a bit strange but Doug and I have no problem sharing designer at the University of Southern Queensland. Those were the Whitlam days the same studio. At least as long as we can maintain separate spaces as we do work when his unprecedented support to Australia’s art sector helped a generation of creative Australians. I commenced my first academic role there and lectured in design, differently. Doug is very untidy and I am ultra-tidy. It can be a bit of a challenge but as long as my eyes are closed when passing his space I am all right! printmaking and foundation studies.

Doug is a very passive and patient person/artist and I am a bit intuitive and eager In 1981 I moved to Wagga Wagga for a couple of years where I gave birth to my first son and lectured part time in printmaking at Charles Sturt University. I returned for a resolution to painting problems. So, Doug can come over to try to be helpful by to Scotland in 1983 to Peebles where we renovated an old joinery, which became our saying ‘a good beginning’ when I am thinking ‘a good finish’! While I reckon Doug’s painting is finished many layers ahead of time! home and business.

Other than sharing a studio, being with each other pretty much 24/7 without Returning to Ballarat in 1987, I welcomed my second son into the world and complaint pretty much says it all. continued part time lecturing at University of Ballarat. I retired from academia in I am pleased to be one of the artists participating in the Daylesford and Macedon 2010. In 2013 I moved to Daylesford with my artist husband Doug Wright. We now work and reside at Brae Studios, a purpose-designed studio house at 58A Albert Ranges Open Studios 2017. All studios will be open 10am to 5pm, April 29-30, May 6-7 and May 13-14.

Street.

There will also be a Group Exhibition at Convent Gallery during the duration of My foray into the art world started when I initially went to a private school in DMROS from 10am to 4pm."

Edinburgh. However, when I decided at the age of 16 that I wanted to go to art school, I realised that due to the limited resources at my private school I had no choice but to move to an equivalent of state school here to get my art portfolio up to scratch. I never expected to be accepted to Dundee, one of the four Scottish art schools.

ANNE Saunders lived in Edinburgh until she left to study at Duncan of Jordanstone College of Art and Design in Dundee in 1973, specialising in illustration and printmaking and completing her degree in 1977. She chatted to Donna Kelly.

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News 5

Vale Dee Waterhouse - 29.07.1944 - 6.4.2017

THE community has lost a talented artist and lovely woman after the passing of Glenlyon resident Dee Waterhouse. Dee was one of The Local's very early artist features - as she prepared for an exhibition at the Glenlyon General Store in early 2014. Here is her story from The Local's Issue 12 (February 3, 2014). The Local and its crew extend their deepest sympathies to Dee's family and friends. A huge loss.

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EGARDLESS of whether the art market is in the doldrums, dedicated artists always continue to follow their passion, says Glenlyon artist Dee Waterhouse.

“This is a plus for the artist and is also of huge benefit to society,” she said.

“Art is not static, it moves and changes. World developments as well as those in the artist’s personal life influence art.”

Ms Waterhouse moved to Glenlyon in 1995 and her home and studio are nestled in a flourishing garden on 16 hectares next to the Wombat State Forest.

Kangaroos, wallabies, echidnas and her much loved hare are frequent visitors to the garden which is a balance of chaos and order - a quality she also aims for in her paintings.

With a Fine Arts Degree from Monash University, Ms Waterhouse has exhibited extensively in Melbourne and regional Victorian galleries.

Her works are in the Kyneton Collection, the Glen Eira City Collection and the Maribyrnong City Collection.

She is also known as a former gallery manager and curator from her years at The Pantechnicon Art Gallery in Daylesford, owned then by Cherie Bridges of Bullarto.

When the gallery changed hands Ms Waterhouse, with artist friend Mark Payne, opened The Bails Gallery at Lavandula in Shepherds Flat.

Over the past year she has been represented by The Convent Gallery in Daylesford and the Glen Eira City Art Gallery in the exhibition “Then, Here & Now”.

She took out first prize for Best Contemporary Landscape in the Daylesford Art Show and her studio was open to the public as part of the Daylesford and Macedon Ranges Open Studios.

Ms Waterhouse said she was “fulfilled following my own creative practice”.

“My concepts are expressed through a semi-abstract method, utilising a collage and mixed media technique, working with cutouts that I integrate in order to form the completed image.”

6 News

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Daylesford Tennis

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ECENTLY, the Daylesford Lawn Tennis Club senior players and partners celebrated the end of the season with a sometimes-raucous dinner at the Daylesford Hotel.

President Greg Malcher commented that the season had been an excellent one with the courts being in their best-ever condition thanks to the much-appreciated efforts of Riss, Alan and the volunteer “Court Support” team.

Highlights had been the continued flourishing of the juniors program - for which on behalf of the club he thanked Vicki, Lew, Pete and the Saturday morning parents team - and the resurgence of tennis for fun, with media darlings Hobson’s Heroes leading the way. Presentations were made to winners and runners-up at the recent club championships.

Saturday tennis continued last week, with a group of wise social players who took to the courts late morning avoiding the deluge that washed out competition tennis in the middle of the fourth sets. A sumptuous afternoon tea was taken as the welcome rain descended, followed by a spectacular rainbow (pictured).

Last weekend.April First two.May - Group Exhibition The Convent GalleryDaylesford

MEET THE ARTISTS IN THEIR STUDIOS 30 ARTISTS - 3 WEEKENDS www.dmropenstudios.com.au

Challenge yourself with our crossword! Look for the answers in the pages of The Local. Last issue's solution is on page 42.

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Our musos 7

Image: Contributed

The family that plays together, stays together

I

We play country music, more on the rootsy side of country, more Patsy Cline than Shania Twain. Just like pop the country genre is a broad church with much of it now sounding like eighties stadium rock. We lean towards the more traditional and do heaps of originals. The new album is really stripped back with minimal drums and heaps of acoustic instruments. It’s just me, Wen and Charley on it and we recorded in our studio.

Firstly we hope our audiences enjoy our music. For some people music is something that can be joyful and ultimately that’s what we would like people to feel.

We've also had people get emotional at particular songs. Music can be powerful like that and can elicit memories.

We were talking about what our music means to us recently. When we are playing you are too busy concentrating to worry about anything else but the music. It’s the ultimate exercise in mindfulness. I think the older we get the more we treasure what we do. It’s also just heaps of fun. And sometimes we get free beer!

The Sparnetts won a Golden Guitar at the 2000 Country Music Awards and winning was amazing. Mostly because we didn't think we had a snowflake's chance in hell. It was an exciting time that opened a lot of doors for a little while. There is a photo of all the winners on stage and there I am onstage with my former primary school idol Garth Porter. He had won a Golden Guitar for producer of the year."

T’S a family affair - Dave Patterson, Wendy Phyphers and their son Charley make up The Cartwheels. Dave told their story to Donna Kelly.

“The core of The Cartwheels are myself on double bass and harmony vocals, Wendy on lead vocals and guitar and our son Charley playing drums or guitar. We also have a Sydney guitarist Jeff Mercer (pictured above left with the family) and a Mornington Peninsula guitarist who we use for festivals.

Both Wendy and myself have been musicians since our teens and ended up playing in the same band together. When Charley was six he was playing drums quite well for his age so we decided to record an album with local musician and mate Pete Rowland. It just developed from there really. We are just about to release our fourth album.

We all realised from an early age that we were going to be musicians. I remember in primary school instead of doing my work I would draw pictures on myself on stage in front of a crowd of people - in stick-figure fashion. I wanted to be like the keyboard player Garth Porter from Sherbert.

Wendy and I met in Melbourne in 1991 while I was passing through with a band called the Happening Thang. Her band the Sparnetts did the support. Not long after that I moved to Daylesford to live with Wendy. Charley had little say in the matter and was born in 93.

Wendy was born and bred in Daylesford. When we got together I also fell in love with the place and we particularly loved Glenlyon so built there in 1996. We’re still here, it’s a great little community.

*The Cartwheels are playing at Hepburn Golf Club on April 29 – a dinner show so probably wise to book, then Horvats Supper Club on May 11 and Bluebean Love Cafe on May 19.

We really heart our locals.

So we now have $20 meal nights Monday-Thursday from 5pm.

MONDAY MEATBALL* MADNESS

WEDNESDAY POT & PARMA

TUESDAY BURGER* NIGHT * Vegetarian options available

THURSDAY STEAK NIGHT

TO VIEW OUR MENU OR TO BOOK ACCOMMODATION, VISIT OUR WEBSITE OR CALL US ON 03 5348 2335

DAYLESFORDHOTEL.COM.AU

8 Opinion

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Just sayin’...

Pick me, pick me...

By Donna Kelly

Y

OU may have noticed a theme running through this edition - a Harvest Feature. Journo Jeff Glorfeld has spent the past few weeks chatting to a variety of producers - from wine-makers to butchers, from olive growers to orchard owners.

It's a great read - I know because I have already read them all - and also makes me realise how lucky we are to be living in such an amazing region with its fresh produce. And Jeff has only just scratched the surface - there are so many producers out there.

So, really, when you do get to that "What's for dinner?" question at the end of each day - it should be a no-brainer. But in our house at least it's not. I am not sure why. I am a crap cook but Kyle is a whiz in the kitchen. But by the end of the day we just want something simple. We did the "pot luck" thing for a while but that meant I was eating Campbell's Meat Sauce every night with some lacklustre instant spaghetti while Kyle was ready to turn into a green chicken if he had one more tenderloin with broccoli.

We stayed in Melbourne recently. Just around the corner from Little Bourke Street. Bliss.

No more wondering about what to eat - it is all just there for the taking. And look, I know that we are a tourist destination, and we have had many fabulous meals here, but sometimes it is lovely to pay under $50 for a meal for two - with drinks.

When I was young, mum seemed to have no problem cooking up a storm night after night. Just like The Castle. Mince and pastry were pretty popular - mince pies and sausage rolls turned up a lot, then there were the many ways with chicken - apricot chicken was a winner, and who could forget ham steaks and pineapple, with a big dollop of creamy mash on the side. But, and I guess this leads back to the Harvest Feature, I think my favourite meal was just plain old corn on the cob straight out of dad's veggie garden. I can still taste it today. And I have tried recreating it with store-bought corn - but it just ain't the same.

Mind you, there were many veggies I couldn't stand. I never liked cabbage until a woman I was living with briefly in England cooked it up for a few seconds in a pan of butter. Yum! And I hated asparagus, mostly soggy stuff wrapped inside a slice of white bread, until I tried it fresh and hot off the barby. Yum again.

Over in Kangaroo Ground, my similarly aged cousin was also vegie-challeged but rather than be told there would be no dessert until all the beans, the frozen then boiled variety, were gone, she surreptitiously scraped them off her plate and onto the floor where she assumed the family dog, a lab, would gobble them up. Unfortunately her plan failed, with the lab also hating the legumes. Not only was there no dessert, she also had to clean the kitchen floor.

Anyway, I have just looked at the clock. Time to knock off and find a glass of chardonnay.

Oh, and Kyle has just asked, as Jeff did in his Harvest Feature intro - "What's for dinner?".

Hi there, I am Stewie. I am a two-year-old greyhound who is a little shy but once I get to know you I will be a big presence in your life. I am looking for a family to show endless love, warmth, understanding and compassion. I would love to be the only dog or maybe with a large companion pooch – and with children over 10. No cats please…MC# 956000001511414 Castlemaine RSPCA is at 24 Langslow Street, Castlemaine. Phone 5472 5277. Open: Monday to Thursday 10am to 5pm. Friday to Sunday 10am to 2pm.

(Pick me, pick me is run in memory of Rosie and Curly. We picked them.)

The Local - Connecting the Community ZELMAN SYMPHONY

ZELMAN SYMPHONY Coming soon to Daylesford Town Hall Sunday, May 21, 2pm Make a note of the date!

The Local believes in giving back to the community. Each edition The Local has two free advert spaces for not-for-profit organisations. Because it's right. So if your group needs a helping hand just email donna@tlnews.com.au If we receive more than two we use the tried and true method of "put them in a hat" but we also try and make sure they are timely.

Works by Beethoven, Wagner, Weber and Luke Hutton with guest artist Jack Schiller - Bassoon.

All tickets $25 - available soon.

Details: Anne Tamblyn on 0411 866 643 or email annetamblyn41@gmail.com

Support After Suicide Macedon Ranges

Have you been bereaved by suicide?

Support After Suicide Macedon Ranges offers Peer Support for those bereaved by suicide.

Newham Mechanics Institute 1292 Rochford Road, Newham on:

Our Regular Monthly meetings are held on the 2nd Monday of the month from 7pm—8.30pm. Dates for 2017 are: Monday 8th May Monday 12th June Monday 10th July Monday 14th August Monday 11th September Monday 9th October Monday 13th November Monday 11th December These meetings will be hosted by volunteers who have themselves been bereaved by the suicide of a loved one.

For any questions or to RSVP please email: macedonrangesspag@gmail.com Further information is available at www.macedonrangesspag.com.au

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News 9

Spudfest a family affair for the Dorsetts

A

LOVE for potatoes must run in her veins but eight-month-old JiniRoux Dorsett (that’s her on the front cover) doesn’t yet go much further than enjoying a bowl of mash for dinner every now and then.

St Michael’s School Our Community Learning Together, Caring Together, Growing Together

Jini-Roux Dorsett (pronounced Jeannie-Roo) is a third-generation Trentham spud-lover. Her grandad, Clem Mooney, moved here more than three decades ago as the local accountant. Her mum Kate Dorsett (nee Mooney) went to kindergarten and primary school in Trentham as well as to Daylesford Secondary College.

After living in the “big smoke” for a number of years, Kate brought her husband John and baby back to the town she has always called “home” just after Jini-Roux was born.

John is keeping the numbers running in the family – he’s currently studying accounting – and his surname is based on a famous potato growing region in the UK. Back to the front page and the special accommodation was provided by the Trentham Historical Society. Long-term supporter Brian Frost created the mini spud hut a number of years ago, for one of the first Spudfests.

With this year’s event coming back to a community focus, involving a number of local associations and groups, it was perfect that the hut resurfaced just in time for the 2017 festival.

The mini spud hut will be on display in the rotunda at the Trentham Town Square for Spudfest, as part of the Historical Society’s celebration of the Spud Huts which housed workers on many of the potato farms in the vicinity.

Once again there will be bus tours of local spud huts with special host Reg the Spud Digger regaling visitors with tales of life on the potato paddocks.

Another group heavily involved in Spudfest this year is the Trentham Rail & Tram Association. Building on its tractor pull event in 2016, TRATA is pulling out all the stops this year, adding its regular Station Market, a display by Cool Country Classic Cars, a woodchop display and a Devonshire tea tent run by the CWA. TRATA has also organised a horse and cart to provide Spudfesters with a gentle mode of transport for exploring the four precincts around the village.

Spudfest convenor and guest photographer Helen Macdonald said this month’s front page of The Local captured the essence of the festival this year.

“It’s a celebration of all the fabulous elements of our village – food, friends and family. Working together to create a great result - celebrating our wonderful history and the great future that we have ahead of us.”

The Great Trentham Spudfest will be held on Saturday, May 6 from 10am to 4pm.

From left, John and Kate Dorsett with Jini-Roux Words & image: Contributed

Now taking Enrolments Learn about the quality Catholic education available to all children and a tour of the school.

All Welcome!

St. Michael’s School 29 SMITH STREET, DAYLESFORD Contact the school office on 5348 1261 for an enrolment package principal@smdaylesford.catholic.edu.au

www.smdaylesford.catholic.edu.au

The Local's Harvest Feature

I

T WASN'T so long ago that the most pertinent question about food most of us ever asked was, “what’s for dinner?” That was before anyone had heard of food being discussed as a national security topic or as a transport issue (how far did that imported pumpkin have to travel to get from the farm to your plate?); before alarms were raised about food additives and chemicals; before culinary programs outnumbered sitcoms on TV; before food preparation began to look less like cooking and more like being in a cult.

When we’re in a rush, it’s great to be able to dash into one big store and shop for all our grocery needs, and be damned which country, or which month, the chooks or carrots were grown in.

But increasingly more of us are trying to be more selective about the food we eat.

In this, we are fortunate to live in a region where great produce is abundant and close to hand, with a long and colourful history of people who grow, and indeed serve, great food.

by Jeff Glorfeld

It’s easy to be dazzled by food nostalgia, the idea that everything - food especially - was better in some non-specific past. That only noble people toiled with dignity to produce basic, wholesome food. That industrialised food production is the bane of modern life. It ignores the fact that farming is hard work, filled with uncertainty.

Everyone we met for this feature spoke of the challenges they face on a daily basis.

Climate change looms large in their hopes and plans. But they also displayed a pride and passion in what they do, from tree-changing relative newcomers to third-generation local legends.

Our selection of the people featured here is by no means exclusive, and clearly not comprehensive.

We’ve simply focused on producers who are representative of the spirit that characterises so many of our local food growers.

What’s for dinner?

(Harvest Feature stories are on pages 14 and 15, 18, 30 and 31, 34 and 35 and 40 and 41. Enjoy!)

Rod May

T

O GET to Rod May’s farm, west of Daylesford, you turn off the Daylesford-Clunes Road, onto Mays Road. You drive past the entrance to his brother Doug’s winery/farm, Captains Creek, make another turn, and if you miss the entrance into Rod’s property, you could wind up at his brother Greg’s Kangaroo Hills winery/farm. It can be difficult to overlook the May family in this part of western Victoria.

As Rod explains, the farm encompasses more than 80 hectares, occupied by the three brothers; a true family farm, which belonged to their great-grandfather, who settled it in 1909. The May brothers run three separate operations on it: Rod’s share is about 40 hectares with about four hectares under cultivation. He grows vegetables, apples and other fruits, nuts, and runs sheep and cattle; Doug grows grapes, makes wine, has cattle and sheep, and runs a restaurant; Greg grows grapes, makes wine, grows some vegetables, and has cattle.

All three operations are certified organic and have been for nearly 30 years.

Now, as food trends go, it seems like “organic” has only in recent years become a buzz-worthy label. So what led the May family to go organic?

“We had a history here of being pretty close to organic anyway,” he says, “and when we went organic there was no market for it. We did it for environmental reasons, basically, because we were concerned by the modern industrial agriculture model and how it treated the land and the soil. Over a period of years, what started for us as an expression of interest in environmental agriculture developed a market, and that market has consistently grown and that was a bonus for us.”

Rod believes any farmer can convert to organic. “When we went organic, no one knew anything about it,” he says. “Not only didn’t the consumer know that there were organic products, but we didn’t know how to grow organically. We didn’t know what ways we could use to improve soil fertility, what ways we could combat pests and diseases. But over the past 30 years the technology and the information has become available and now any farmer can convert any operation to organic and enjoy a completely new market perspective.”

Not that he’s saying every farmer should go organic. “It’s for operators who are on the smaller end of the scale. Those who are growing mainstream crops - like us, we don’t grow anything special here - but because of the scale of our operation particularly with vegetables, because the place is awash with vegetables - if you’re going to differentiate yourself, certified organic is a very good business decision.”

Having a wide range of agricultural interests on the go carries several benefits.

“We’ve found diversity works well in an economic sense but also in an ecological sense,” he says. “We run our sheep in the vineyards and in the orchards - the sheep and cattle provide fertility for the soil, the cattle in particular, you feed them in the paddocks before you grow vegetables and they build the fertility, and then you use them to eat the trash. The trees provide shade for the animals. And so an agricultural ecology starts to come into place. It’s not always predictable but it is what we call a functional biodiversity.”

Along with his farming - and most people in our region will recognise him as a former Hepburn Shire councillor and mayor and Greens candidate for the seat of Ripon - Rod has also worked as an inspector of organic farms. “I would say the organic farmers I have seen are by far the most innovative farmers you’ll find in the agricultural sector - because they’ve got a set of absolute requirements they have to meet and, as to how they meet them, it’s up to them, and incredible innovation is the result - not only to survive and produce a crop, but to do it in accordance with a set of ecological, humane and food-safe principles.”

Rod sells some of his produce through the many farmers’ markets in the region, and he also participates in box schemes in Daylesford, Castlemaine and Ballarat and in several locations in Melbourne. Around the shire, he takes orders online. Rod says this year he's trialling making pickled vegetables, and also looking into fermented foods. "And I’ve also got an ambitious project to start a cheese factory. I’ve got a couple of daughters with an interest in the farm. They’re interested in making cheese I just bought some dairy cows.”

Another topic Rod is passionate about is climate change, which he believes is extremely disruptive to agriculture. Still, he sees “a lot of room for optimism” for small farming outfits like his. “There’s a growing population here, people are interested in good food, we’re lucky here. We’ve got a good climate and good soil, and even with the ravages of climate change, we’re likely to be one of the places in Australia that has some hope of continuation.”

He continues: “This could become the breadbasket of Victoria. Who knows what sort of major undertakings might happen? You might find that some Middle Eastern or Chinese investors roll in here and say this is not a bad area to farm, and it would work, on a large scale. I’d say we need to do more with the place - it’s chronically underused for high-value agriculture.”

He believes Victorian regional agriculture is not well represented in the political realm. “The Nationals have failed quite miserably in bringing the interests of regional Victoria to the table. I’d urge the other parties, particularly the Nationals, which lost their way in the 1930s, to have a look at their representation of regional Victoria before they’re completely replaced by One Nation.”

Words: Jeff Glorfeld | Images: Kyle Barnes

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∞Drive away price on new MY16 Jeep Renegade Sport manual, ordered and delivered between 1 - 30 April 2017 unless extended. *Drive away price on new MY16 Jeep Renegade Longitude, ordered and delivered between 1 - 30 April 2017 unless extended. ~Drive away price on new MY16 Jeep Renegade Limited, ordered and delivered between 1 - 30 April 2017 unless extended. All offers valid while stocks last and exclude fleet, gov’t and rental buyers. Prices include all on road costs and vehicle colour shown. Other colours may incur additional costs. Terms, conditions & exclusions apply. ¹5yrs from date of vehicle registration or 100,000km (whichever comes first). MY15/16 - 3yr manufacturer’s warranty + additional 2yr extended warranty provided by Eric Insurance Limited ABN 18 009 129 793 (AFSL238279). $99 fee for extended warranty transfers. Extended warranty not transferable if vehicle is sold to or through a motor dealer or trader. ² 5yrs from date of vehicle registration or 100,000km (whichever comes first). Capped price applies to manufacturer specified scheduled maintenance services. ³After warranty period expires, scheduled maintenance services must be conducted through a Jeep Authorised Dealership at manufacturer specified intervals to maintain Lifetime Roadside Assist. Offers not redeemable for cash.

Full PDS and T&Cs at jeep.com.au. Jeep® is a registered trademark of FCA US LLC. DACM0378.

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∞Drive away price on new MY15 Jeep Grand Cherokee Limited 3.0L Diesel models. ^Drive Away price on MY16 Grand Cherokee 75th Anniversary Petrol models. ~Drive away price on MY16 Grand Cherokee 75th Anniversary Diesel models. All offers applicable to vehicles ordered and delivered between 1 - 30 April 2017 unless extended. Offers valid while stocks last and exclude fleet, gov’t and rental buyers. Prices include all on road costs and vehicle colour shown. Other colours may incur additional costs. Terms, conditions & exclusions apply.¹5yrs from date of vehicle registration or 100,000km (whichever comes first). MY15/16 - 3yr manufacturer’s warranty + additional 2yr extended warranty provided by Eric Insurance Limited ABN 18 009 129 793 (AFSL238279). $99 fee for extended warranty transfers. Extended warranty not transferable if vehicle is sold to or through a motor dealer or trader. ²5yrs from date of vehicle registration or 100,000km (whichever comes first). Capped price applies to manufacturer specified scheduled maintenance services. ³After warranty period expires, scheduled maintenance services must be conducted through a Jeep Authorised Dealership at manufacturer specified intervals to maintain Lifetime Roadside Assist. Offers not redeemable for cash. Full PDS and T&Cs at jeep.com.au. #Jeep Grand Cherokee has received more awards over its lifetime than any other SUV. Jeep® is a registered trademark of FCA US LLC.DACM0378

Geelong Businessman, Mark Ward has ownership of the Mill Markets group and brings years of expertise to this amazing concept. The Mill Markets operate three massive venues located in Ballarat, Daylesford and Geelong. With a total of over 12,000 square metres of undercover floor space, (3 acres), treasure hunters have the opportunity to spend many hours browsing and meandering through the eclectic mix of products. There is a fantastic variety of home decor, furniture, records, vintage and new clothing, books, fine china, glassware, industrial items, jewellery, antiques as well as Australian pottery, homewares, memorabilia, retro fashions and collectables. We also have many stalls selling new products and have gift vouchers for those people who have everything!

All goods are from the 1850’s right through to present day. Mill Markets lease space to hundreds of dealers, which allows small business operators and collectors who otherwise could not afford the overheads of their own shops, to showcase their goods. This equates to a wide and diverse range of products, available and open to the public, seven days a week. Enjoy a wonderful trip down memory lane through hundreds and thousands of items available for purchase at all three locations. With over 500 stall holders over three venues, there is always something for everyone. Travel The Amazing Mill Markets ‘Golden Triangle’ and enjoy quality food and coffee at each. All venues open 7 days 10.00am-6.00pm (excluding Christmas Day).

YOU’VE SEEN THE REST, NOW DRIVE THE BEST Come and see the team to view and demo a range of Commercial Mowers, Compact Tractors, Gators and 5000/6000 Series Tractors

Haeusler’s Drive Green Challenge When: Thursday 11th May and Friday 12th May Where: Midland Highway, Mt Franklin - 10km north of Daylesford Time: 9am to 5pm RSVP: (03) 5481 3800 or 0477 880 189 Haeusler’s Echuca 2-10 Murray Valley Highway (03) 5481 3800

Harvest Feature - Spa Centre Meats

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They raise about 200 calves a year, they fatten another 2000 cattle and 10,000 lambs, all sourced locally, working with local farmers who produce animals up to the standard they require. “We like working with local farmers who we know do a good job - established people who have been doing it for a very long time,” Matt says.

Take, for example: “I’d make a meat joke, but I’d probably butcher it”.

“I suppose, first and foremost, one thing my father always says is, if you look after Or this: “Sweet dreams are made of cheese - who am I to diss a brie?” your animals, your animals will look after you,” he says. “So I’d say animal husbandry The messages are the work of Jeffrey Chua, Spa Centre Meats' customer service is paramount, above all else. That’s the ethos we’ve used throughout our whole trade. and “chalkboard master”, and are part of the ongoing evolution of this local We select only the best stock for our retail store, and it starts with caring for them, institution, which last year was given a complete interior makeover, plus a markedly doing the right thing for the animals.” different product range.

Although organic farming has become a big part of local agriculture, Matt says And the changes aren’t stopping there, says Matt Layfield of his family’s business. he hasn’t got to that stage yet. “It’s something we’re looking at developing,” he says.

They are “taking it into a fresh direction”, he says, including a name change in the near future to the Daylesford Meat Co. “Daylesford, being the town that it is, and the “The market is there and it is growing, but the picture we’re getting is of (only) select pockets of Melbourne that will pay the price to have that product.” people who visit the town, you need to offer more of a unique retail experience. We Price is the biggest hurdle the business faces in going organic on a wide scale. know our product is of the highest standard but sometimes people just need an image “The struggle we’ve had is - the balance we have with our Melbourne customers is to go with it.”

- we’re supplying average retail butchers and supermarkets - they don’t particularly All over Australia butcher shops are under pressure from one-stop-shop care about that yet, which is a shame,” Matt says. “The stock we produce and grow supermarkets. Matt says this is what drives the renovations and the developing ourselves is as close to organic as it can be without going down the certification path, product range in the shop, led by butcher Angus Beaumont, the new front-of-shop but we haven’t got to that stage yet. But at some point in time I’d like to take it in manager, who has worked with Annie Smithers and the Lake House and who is that direction.” helping to develop smallgood and deli-style products.

To give the business more flexibility, the Layfields started their Green Hills “If we didn’t have a point of difference - we knew we were doing a good job Natural brand. “It’s the name of our farm product,” Matt says. “We produce a lot of but were a basic butcher at the time - the difficulty people can have crossing the our own beef and lamb on farm - we’re proud of the job we do on farm and saw it as (supermarket) carpark to come to you to buy their meat - you have to give them a the perfect opportunity to market our farm well.” reason to cross that road, or they won’t do it,” Matt says.

Of course, the butcher shop is just one part of the Layfield family business.

Above, Matt Layfield, left, clockwise from right, Jeffrey Chua, Paul D’amore They have been supplying meat to Australian tables for decades. Matt’s father, Ron and Angus Beaumont Layfield, was manager of the Daylesford Meat Works until 1990, when he went out on his own. Matt says his father started work at the abattoir when he was 16 and was manager at 17.

“So he’s always been involved, and at every level of the game, and he’s still doing just what he used to do,” Matt says. “We’ve always had property, we’ve always grown Words: Jeff Glorfeld | Images: David White cattle, we’ve always been into the whole process, from breeding, to selling to butchers and to supermarkets - we’ve got a really good view of the whole supply chain.”

Highland Meats is their core business, a wholesale company through which the Layfields sell meat into Melbourne, Sydney and country Victoria. Going through the Hardwicks abattoir in Kyneton, they process about 1000 lambs and about 100 cattle a week.

OLKS walking along Daylesford’s Vincent Street have got into the habit of checking the chalkboard in front of Spa Centre Meats for a daily chuckle - OK, yes, it just as easily could be a daily groan.

16 Happy & Healthy

www.tlnews.com.au

The abdication of Queen Chardonnay and Sir Larry Liver Continued from last edition of The Local. Spoiler alert: Serious bits/angst/tad of self pity. To quote Stephen King: “Life is a carnival with shit prizes.”. Me: “What we do with them is what counts.”

L

IFE overall was good in our own designed Canadian-style house in Hepburn and still together with hubby who is a childish idiot like me.

We had no human kids but plenty of kitties...who had magnificent lives. God help us if we had humans. They would have been spoilt little youknow-whats.

It’s Mothers’ Day Sunday, May 14 Is your business doing something special for Mothers’ Day - a special menu, drink, flowers or perhaps you just want to let the family know where to come and enjoy a special day with Mum. Don’t forget to get your message out in the May 8 edition of The Local.

Space bookings by Wednesday, May 3 with art/copy by Thursday, May 4.

Contact: kyle@tlnews.com.au

Chardy was a daily thing…a reward after working all day and on weekends one could start in the afternoon. Yum. Local pubs/people in hospitality/friends from the city all drank. Nurses (and doctors) from the past all imbibed with me, with declarations of “We must do it again” and “You are so funny”. Naturally hubby enjoyed a beverage or five with all and sundry as well. Did you know men have four times the tolerance of women?

I had decided to leave work in Melbourne as lying on the floor under seats of the train just did my head in and it was time to work with hubby in his long-standing landscaping business. I had some blood tests ordered by my GP for a routine check but deleted the liver function ones citing to myself it had been a big Xmas/New Year.

Diagnosis denial!

I should have been feeling top of the world but felt tired, and started bruising in unusual spots. The continual burping started followed by bouts of nausea and indigestion. Thought you would like to read that. A holiday up north was a waste of time as I was just not hungry and sulked in the darkness of our apartment.

Back to Daylesford and Queen Chardy just got worse. It must be a virus. While having lunch with friends, one commented “Janey Bee, your eyes are yellow”. Warning!

Two episodes of chucking and all those other treasures of a gastrointestinal disorder ended with me at the local hospital. The second time showed a very abnormal liver function blood test so off for an ultrasound. I did promise doc I would not drink. I ended up very quickly in Bendigo Hospital and over the five days of numerous tests was told many different stories/diagnoses. Too many judgmental ones - which I did not appreciate.

I ended up with hubby holding me as I sobbed at my oncoming demise in nine months. The consultant when he finally saw me told me I did not look like I was dying but....

This was followed by a gastroscopy done by a nice-looking specialist in Ballarat. I got a free colonoscopy as well. All normal. Before the procedures, I plucked my chin so the light of the scope would not highlight the hairs on it but I had to let him see the arse end of things without a Bumicure or makeup.

Warning, there is major farting post-procedure but the rest is a doddle. Being a nurse and seeing things from the other side I was dreading it but with the results all negative with a normal (me, normal?) life expectancy as long as chardy was not a part of it.

Well Sir Larry Liver, time to go. I discovered very quickly the presence of ultralow/non-alcohol wine and beer for sale in a few outlets. What a panacea. And it tastes fine.

It is great because it can socially be acceptable in bars and restaurants as people think I am drinking my now ex-regular wine. I have to thank so much the local pubs and cafes that have supported me and serve it to me. You know who you are and I feel humbled at the lack of fuss and empathy towards me. I give people a taste and they often think it is “normal wine”. But shame on the certain restaurants and pubs here in Victoria and interstate that have been awful to my requests, despite me offering a generous corkage.

Hmmm. I have lost nine kilos without even trying as the wine is low calorie as well. Pregnant ladies can also imbibe. There are too many more advantages to write.

Well folks, bring it on, I am setting up a company to educate health workers, people with liver problems, restaurants, booze shops, airlines…the list is never ending.

As we live in an area that promotes good health, and I am a nurse, this should become the source of something big which will help so much to all in our society.

Watch this space. Oh, thanks to my doctors who have put up with my whingeing and dramatics over the past year. Blood tests are now normal, I have white eyes and life is good.

Words: Jane Beetham Advertorial

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DAYLESFORD Every Monday & Friday.

2-4pm

Every Wednesday.

TRENTHAM 11am - 12 noon Twice weekly.

Days will vary.

For your best shot at keeping yourself and your family healthy this winter.

National Volunteers Week May 8 - 14 National Volunteers Week is all about celebrating the amazing contribution of all our wonderful volunteers.

The Local is running a volunteer feature with loads of photos and editorial in the May 8 edition.

We are offering our not for profit advertising rates for this feature. If you would like to thank your volunteers we just need space bookings by Tuesday, May 3 and artwork/copy

by Thursday, May 5.

Harvest Feature - Mount Alexander Fruit Gardens

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INY Harcourt, on the Midland Highway on the way to Bendigo, has been renowned as one of Victoria’s premier apple-growing regions for more than 100 years. It’s been tough going in the area for some time, though, and the number of growers has steadily dropped. Hugh and Katie Finlay, who own and operate Mount Alexander Fruit Gardens, have experienced the lot but continue to “grow great fruit”, as their marketing slogan says.

Katie is a third-generation Harcourt orchardist. “My grandfather was an orchardist, I grew up on another orchard a few kilometres away, and we moved to this property when I was about eight,” she says. Husband Hugh took a different route into agriculture. “I’d worked on a cattle station in the Pilbara - that doesn’t really count, so no,” he says. “I was from a family of academics from Tasmania - via Tassie and Canberra and Melbourne.”

Katie cuts in: “Your farming experience in the Pilbara was handy, though, in that you’ve always been the equipment guy.”

“Yeah,” Hugh agrees. “I do know how to do fencing and how to fix the tractor and the generator, keep the stuff going.”

The couple took over the farm from Katie’s father about 18 years ago. “We came home and basically did an apprenticeship - we learnt how to be orchardists the chemical way, and then we converted to organics a few years later,” Katie says. They have about 24.5 hectares, about 12 hectares under orchard, and about 6500 trees “actively growing”.

Hugh says having the unused land gives them options to do other things, and Katie adds: “We’ve been interested in the idea of combining animals with orchard and the idea of mixed farming - we’re keen to explore those ideas. We don’t want to get into stock ourselves - we’ll be the rest of our lives learning how to be good fruit growers.”

The key to the Finlays’ operation is its organic certification, achieved about four years ago. At first, they were simply uncomfortable with using chemicals, “and the more we learnt about the chemicals we were using, the less comfortable we felt”, Katie says.

“It just seems like there are all these barriers to becoming organic, because you’re coming at it from a mindset of ‘you’ve got a problem, there’s a chemical to fix the problem’. It was before we had any understanding of biodiversity or soil - we were sold the story that chemicals fix the problems,” she says.

“So all those things started heading us in that direction ... (and) we finally got to the point where we could take the leap - and that’s when the learning began!”

Going organic also gave them a point of difference in the market. “Organic horticulture is certainly still under-supplied, so we got in at a good time, and it’s still good,” Katie says.

Even so, she says, growing conditions over the past decade “have been tumultuous, and continue to be - to say the least. We had the worst drought and then the wettest floods, and recently we had the wettest Spring on record. We keep being thrown these extreme conditions - big hail storms, massive winds, everything seems to be more extreme than it used to be.

“When we first came home and were learning the business from Dad, in his growing career he went through one drought, maybe two, small ones, so what he taught us was the steadiness of it. He’d always say ‘we start picking this on that date, and you can turn the water around then’. It was pretty much the same, year after year, and it just isn’t like that anymore. It’s a big challenge.”

As their business name says, Hugh and Katie’s enterprise is a fruit garden. Katie explains: “In Grandpa’s day, orchards weren’t called orchards, they were called gardens. He always referred to it as his garden.” They grow more than 140 varieties of fruit trees: several each of plums, peaches, cherries, nectarines, pears and apples. This diversity gives them another advantage over a monoculture farm. If, let’s say, the apple crop goes pear-shaped, they won’t be left without a crop of any sort. It’s part of their risk-mitigation strategy.

A key component of the Finlays’ business is their Grow Great Fruit program, in which they teach people to get more from their fruit trees, covering everything from planting to pruning, from soil preparation to pest control.

They lost their cherry orchard to flooding in 2011, which knocked out about 40 per cent of their income in one hit. “We needed to take a step back and look at our business,” Katie says. “That was as close as we’ve come to throwing up our hands and walking off.”

Instead, they worked with a consultant to come up with a new plan. “We capitalised,” Katie says. They replanted the cherry orchard and built a new packing shed, which was all good but, recognising that what Katie calls “climate variability” isn’t going to go away, they started thinking about their other assets.

“We’re small, we’re organic, and we’ve had to deal with every possible problem you can imagine in trying to grow fruit,” she says. “So what we had out of all that was a great set of knowledge, and Hugh has a whole range of IT skills as well.”

They present education sessions at the farm but the main focus of the program is online, in a series of articles and “webinars”. People from all over Australia have joined the program, and the couple recently launched an edition tailored for the United States. “It’s still in it’s infancy, still evolving,” Hugh says.

Words: Jeff Glorfeld : Images: David White

The Rant

by Kyle Barnes

S

O, I turn 50 this year and am starting to have old man thoughts – no, not dirty old man thoughts - more of the thoughts one has of the younger generation, which I swore as a youth I would never have.

I am not sure what has changed in the world, however when I grew up I listened to my father and step-father’s tales of adventure and misadventure and couldn’t wait to get out in amongst it.

After leaving school at 15 I jumped from job to job and hitch-hiked up and down most of New Zealand where I also hopped on and off empty train carriages to get around - you just had to be able to run fast enough.

At the ripe old age of 20 I found myself running Kyle’s Can Cave. This wasn’t my first real job. I had already, at 19, had my first fishing boat business where I narrowly avoided bankruptcy and walked off the vessel with just the clothes on my back. But I digress.

It wasn’t good enough for me to be a barman so I negotiated with the owner of the Tutukaka Hotel to run my own can bar inside the pub, where I made six cents for every can of beer sold. This was no ordinary feat as this particular hotel was on the band circuit and when a typical headline act like Dragon would play, the joint would jump with 5000 people. And the crowds were so dense that people would buy sixpacks at a time. It was hard work and you just did it, in return you got respect and a sense of pride.

Things have changed a lot with social attitude and expectations, society has become very casual. In those days when you boarded a plane you dressed up, but these days it’s all about loose and free-fitting clothes. But I suppose if someone challenges you for your seat, you can get dragged down the aisle with not too much damage to your outfit!

Talking of planes, I boarded one last year and had booked seat 1A, the exit row, so I could stretch out. I was also asked if I minded helping out with the door should we go down so I crossed my fingers and agreed I would hold the door open for my fellow passengers. The truth be told, it would be every man for themselves. And I am not stopping to take my shoes off to get on the slide, I might need them when I wash up on a desert island to climb a tree and get a coconut, on which I would survive for a few days until the authorities worked out where I was. (I have recently re-watched Castaway…)

Anyway, within a couple of minutes of the seatbelt sign coming off my space was filled with people in gym-wear stretching their limbs like there is no tomorrow. For God’s sake, we have been in the air for two minutes, I know from Donna’s experience that DVT takes longer than that to get you, and just get your arse out of my face. And don’t get me started on water bottles.

So, there you have the ramblings of an old man. I started by putting down the youth and have pulled up my 500-word quota with a grump about aeroplane travel. Anyway, that will do for today, not really a rant.

Ramble over.

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Wellbeing

Bowel screening kits

with Sam Redlich

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’ve been out and about “stravaging the streets” as my Scottish uncle once called my (what he deemed mis-) adventures into new territories. This time to Blackwood, where I have discovered a lively wellbeing culture and a nutritionist call Sandra Stephens. Sandra agreed to write a piece for the Harvest Feature of The Local. I have asked Sandra to become a regular contributor on behalf of the Blackwood readers and for our wellbeing section. Watch this space…

- Sam (Sam Redlich is the owner of Xistance Gym in Daylesford)

The importance of nutrition for wellbeing and staying fit

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T

HE Rotary Club of Daylesford in partnership with Daylesford Chemmart Pharmacy is again promoting the awareness of bowel cancer and providing test kits for sale, at $15, during May. One in 21 Australians will develop bowel cancer, equal for men and women. Statistically once a person reaches 50 their average risk increases significantly.

This year over 11,000 people will be detected with bowel cancer in Australia, the highest incidence in the world. Early detection is the key, with a 90 per cent chance of survival.

HE food we eat most of the time may have a huge effect on our overall wellbeing, including our mood,

immune system and physical performance to name a few. The food we eat is our prime fuel to nourish, repair and heal our bodies. Therefore, choosing the right foods is crucial if we wish to stay active, well and healthy till our old age.

Unfortunately, our standard Western diet is based mostly on food products made in factories. These food products can be blamed for our poor health and lack of energy. They are made such to oversupply our bodies with excess sugar, fat and sodium (salt). Also, most of the time, these food products are the sources of hidden preservatives, chemical colourings, enhancers and other pollutants.

The concept of healthy eating for wellbeing does not have to be as complicated as we have made it. There is so much confusion around nutrition that there is no wonder most of us are getting fed up with the information available to us.

The essence of success in order to achieve better health is choosing a way of eating that is predominantly based on plant, seasonal, locally grown produce, with some good quality protein from locally grown meat, eggs and diary. Such whole foods are much richer sources of micronutrients, antioxidants, good fats and fibre. The reason for it is that locally-grown food is available to us in its season. It does not have to be stored for a long period of time, therefore it would retain most nutrients, such as vitamin C, for example. It does not have to travel miles to reach its destination, which is also great for the environment as it reduces food miles.

Locally-grown food that is available in its season has superior nutritional profile to most other foods and historically we are well adapted to eating this way. You have probably heard it many times that our body was designed to move. When it comes to food, our body was designed to eat whole, fresh food. Choosing real food instead of processed food will not only make you well, but also may help you with achieving your ideal body weight naturally.

Sandra Stephens Nutritionist at Nourish First

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EMPLOYMENT LAW PRE-PURCHASE EMPLOYMENT AUDITS

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EMPLOYMENT AGREEMENTS AND POLICIES

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REDUNDANCIES AND RESTRUCTURES

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For more information speak to Jessica Duff

03 5472 1588 | 157 Barker St, Castlemaine 03 5434 6666 | 386 Hargreaves St, Bendigo

Over 150 years of service to the shires of Daylesford, Hepburn, Creswick, Clunes ,Trentham, Kyneton and surrounds.

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Pre-paid and Pre-planned funeral plans available

NEWLYN NORTH 3171 MIDLAND HIGHWAY

44 ACRE COUNTRY RETREAT Boasting 2 road frontages this outstanding acreage is only 8 mins drive to Daylesford and 75 mins to Melbourne. Prime farming zone with mature Blue Gums ready for harvest. About 10 acres is cleared and offers wonderful sites to build your dream home [STCA] .The property is on bitumen roads, with a watercourse running through the land.

Features:Prime farming zone with fertile soils 2 road frontages both bitumen Mature trees ready to harvest 44 acres with 10 acres cleared Inspection by private appointment

FOR SALE PRICE $300,000 CONTACT Michael DeVincentis 0417 142 152 Tom Shaw 0438 118 903 OFFICE 43 Vincent Street, Daylesford 5348 2328

HEPBURN 194 MAIN ROAD

FULL OF SURPRISES Prepare to be surprised by this beautifully presented home with 3 bright bedrooms, 2 living areas, stylish kitchen and bathroom, a huge amount of outdoor living and sited on an enormous block of approx 1440 sq.m - over one-third acre - suited to further development (subject to approval). Indoor-outdoor living is a feature of this light-filled residence that has been thoughtfully refurbished throughout to provide a stylish home perfect for those who love to entertain.

௭ 3 º1 Ê 5

GLENLYON 15 FORD STREET

FOR SALE PRICE $520,000 CONTACT Rae Corris 0408 358 772 OFFICE 43 Vincent Street, Daylesford 5348 2328

7 ACRES IN THE HEART OF GLENLYON Approx 7 acres of vacant land with planning permit in the centre of Glenlyon, just a 2 minute walk to the Glenlyon General Store and close to bushwalking tracks along the Loddon River. With views over adjoining farmland to the hills beyond this is the perfect site for your new country home.

FOR SALE PRICE $312,000 CONTACT Rae Corris 0408 358 772 OFFICE 43 Vincent Street, Daylesford 5348 2328

House.Land.Home. - www.houselandhome.com.au

SO LD

SOLD

COOMOORA 170 DAYLESFORD MALMSBURY ROAD

ENTERTAINERS DREAM RETREAT Welcome to bucolic Coomoora, only 4.5 minutes drive from Daylesford.

Perfectly located, this modern, 3 bedroom, 3 bath home on 1.5 acres, exudes the best of country living with its close proximity to town. A private drive leads you to the house where the sellers have spared no expense to captivate you with a warm and sumptuous design. Rows of olive trees, large hedges, and trees form a beautiful enclave to welcome you to this entertainers dream, country house. The property showcases vignettes of architectural detail throughout.

௭ 3 º3 Ê 4 SOLD CONTACT Tom Shaw 0438 118 903 OFFICE 43 Vincent Street, Daylesford 5348 2328

SO LD

SOLD COOMOORA 29 SULLIVANS ROAD

SUBDIVIDE & DEVELOP -1.579ha Land Size - Zoned Low Density Residential (LDRZ) -Two street frontages Sullivans Rd & Ellis Rd -Opportunity to subdivide (STCA) -Electricity and phone line connected, bore & rain water and septic waste -Security shutters on all windows

௭ 2 º1 Ê 4 SOLD Saturday 18th March at 11:00am CONTACT Tom Shaw 0438 118 903 Michael DeVincentis 0417 142 152 OFFICE 43 Vincent Street, Daylesford 5348 2328

DAYLESFORD 1 CROCKETT STREET

PLENTY OF CHARM AND CHARACTER A bright, well presented home with high ceilings and beautiful polished timber floors that provides generous living spaces and where original decorative plaster ceiling features, timber sash windows and picture rails add charm and character. Sited on a low maintenance level allotment in a quiet no-through road close to Daylesford Secondary College, St Michael’s Primary School and walking distance to shops, cafes, Sunday Market and medical services.

௭ 3 º1 Ê 2 FOR SALE PRICE $425,000 CONTACT Rae Corris 0408 358 772 OFFICE 43 Vincent Street, Daylesford 5348 2328

RENTAL PROPERTIES After a stellar month of lettings we have a number of good quality applicants looking to find a new home.

If you have been thinking about leasing out your home or investment property, please call any member of our Property Management Team today.

43 Vincent St, Daylesford

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ph: 5348 2328

|

/BigginScottDaylesford

bigginscott.com.au

1300 00 ZYNC Fast Turn Around, 7 Days A Week www.zyncinspections.com.au @zyncinspections

Macedon Ranges – Ballarat – Bendigo

THINK ZYNC, YOU’LL BE GLAD YOU DID

House.Land.Home. - www.houselandhome.com.au

Convenient and Conveyancing

aren’t normally words that go together, but now they do!

At MyPlace Conveyancing we are all things conveyancing!

We are an online and fixed fee service, which allows you to coordinate your conveyancing at a time that suits you, with real people from the convenience of home.

Straight forward conveyancing, sounds too easy…

It only takes 3 steps to get your transaction underway!

Check out myplaceconveyancing.com.au for more details

Whether fixing your car ...

IT’S A GREAT TIME TO SELL YOUR HOME Stockdale and Leggo Daylesford are professional and experienced agents. A long history in the area means we are experts in the region and most importantly understand your property.

We care about delivering the best outcome for you and your family.

Our professionalism means that whether you are selling or wanting your property managed once you make the decision to go with us we will handle the rest.

Call David or Lyn today to discuss selling your property. If you are interested in our Property Management services Contact Linda on 0499 989 031.

… or selling your home, always hire a professional.

(03) 5348 2766 51 Vincent Street, Daylesford

www.stockdaleleggo.com.au/daylesford

Professional Property Management Dedicated and experienced sales team

David Wynack 0418 508 381 dwynack@stockdaleleggo.com.au 51 Vincent Street, Daylesford www.stockdaleleggo.com.au/daylesford (03)Lyn5348 2766 Orr 0427 144 890 lyn@stockdaleleggo.com.au

Wanting to sell in the Macedon Ranges?

Contact Garry Seddon, your local Branch Manager to discuss your needs.

Garry Seddon 0418 586 523

Shop 3A, 81 High Street, Woodend, VIC 3442 Office Phone 03 5427 3200

Raine & Horne

rh.com.au/woodend

®

Harkin Property - Dedicated to providing the highest quality of service Harkin Property is centrally located in the quaint township of Trentham nestled at the top of the Great Dividing Range, up the hills and dales from Ballan and Bacchus Marsh and midway between Woodend and Daylesford. Perfectly positioned between the Macedon Ranges and the Spa Country, at the edge of the Wombat State Forest where we find the community of Blackwood. Within this golden triangle you could find the perfect place to settle with bushwalking, gourmet delights, wines or just to escape the hustle and bustle of city lifestyle.

Harkin Property provides a local comprehensive real estate service consisting of; property consulting, sales, leasing and management, through our well-educated and passionate team, who not only live within and love this triangle, but combined have many years of experience in buying, selling, renovating & investments. Working with you and your needs to achieve your results!

45 High Street, Trentham VIC 3458

P 03 54241866 | F 03 5424 1717 www.harkinproperty.com.au

Feeling Hungry? Eat,Drink & Be Local

FRANCES HARKIN 0425 766 799

House.Land.Home. - www.houselandhome.com.au Bruce Bavin 0419 027 722

Three bedrooms all with BIR’s Two bathrooms - Wood heater Great covered outdoor entertaining area Fabulous shedding - Approx. 4.5 acres

5 bedrooms, 3 living rooms, 2 bathrooms 2 outdoor entertainment spaces 2 entrances, suit dual occ/extended family Corner block 1142m2 - Quiet spot

25 Doveton Street North, Ballarat

Bed & breakfast, gallery, hotel, wine bar/cafe. Which will it be. A short walk to Lake Wendouree, stroll to CBD. The owner has current full liquor licence & food licence in place. Two separate bars service formal lounge/dining & informal bar area. Full commercial kitchen & cool room. Everything is still in place & ready to go. Very convenient if you are looking at a Bed & Breakfast or any of the options mentioned above. Make your mark & step into the history books of Ballarat.

Upstairs lounge, four bedrooms, study & two bathrooms Garaging for 3 cars, shedding & off street parking Corner blcok of approx. 787m2, walking distance to CBD

If your property is not in the real estate section of The Local, House.Land.Home., ask your agent “Why not?”.

(03) 5348 7883

Stunning Beauty Encased In Superb Bush Haven 9 Hurns Road, Blampied

A4 B2 C4 J

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Immaculately presented with rock walls, trimmed hedges and manicured gardens, this sweeping sandstone replica home is in ‘top notch’ condition for families to enjoy. A full width veranda and a backdrop of majestic gums create an opulent location especially with five acres to play with right at your door.

Situated in the popular Blampied locale, this property is just 10 minutes from Daylesford and 25 minutes from Ballarat and offers a long list of exciting extras. Call for full details.

Price: $489,000

Absolutely Stunning Family home on Approx. 1 Acre 7 White Hills Road, Creswick

A4 B2 C5 J

2

Designed with sustainability and selfsufficiency in mind, this new construction (approx. 3.5yrs old) offers the ultimate in luxurious living. With barely the finishing touches added, this generous home is presented with bamboo floors, stylish window furnishings along with ducted cooling, heating and the efficiency of 5kw of solar energy fed back at 6.5 cents. Further features include double glazing, a triple bay shed with 3ph power, a garden shed and a massive 4619m2 allotment to play with.

Price: $635,000 - $655,000

63 Albert Street, Creswick 3363 Ph: 03 5345 2326 prdballarat.com.au

Matthew Stevens 0418 502 323

HOLIDAY ACCOMMODATION SPECIALISTS Sleep 1-18 guests with hand picked properties from within our area. The only truly independent provider of holiday accommodation in Daylesford/Hepburn area. Providing holiday accommodation to guests for 21 years, with a fine selection of homes ranging from studios to five bedroom homes.

We work with local partners to provide you with the right “break away” or retreat. On our site you will find a selection of our properties, prices and availability, along with our partners in regards to dining, lunch, coffee and relaxation.

www.tlnews.com.au

News 29

Treehouse program offering carer support

A

LL carers run on empty tanks, says Woodend’s Chris Ingram who looks after his mum Betty, day-in-day-out as she lives with dementia.

Now, an innovative program at Kyneton District Health is set to give people like Chris a much-needed break.

Treehouse is a new way to support Macedon Ranges residents experiencing a lifelimiting illness or dementia, and to support their carers.

The incidence of Alzheimer’s in the Macedon Ranges is rising at 6.3 per cent each year. Nearly a quarter of people with dementia living in the community rely on informal care. Research shows that this takes its toll on carers.

It’s an impact that KDH and its healthcare partners have observed in their work with families caring for palliative care patients and people encountering cognitive decline.

This program is the local hospital’s response to address this growing need.

Treehouse offers free structured care for a five-hour session each week at a dedicated meeting space inside Kyneton Hospital.

Death and the Maiden Schubert’s Masterpiece for Quartet

The sessions promote the independence and wellbeing of clients who attend, and deliver a welcome opportunity for their carers to take time out to improve their own wellbeing.

Participants with a life-limiting illness or dementia have access to clinical and peer support in a social setting, where they connect with others over a meal, and engage in organised activities.

The tasks are tailored to suit their own interests and might include art and craft, cooking, gardening, light exercise, dance and or meditation. Doing practical and meaningful things is what makes the Treehouse approach unique.

“By moving beyond a traditional medical or counselling approach we’re providing supportive care in a social setting, with cognitive benefits,” says KDH program coordinator Kathy Kirby.

“For example, we know from evidence that whether a patient with cancer has support or feels supported are major factors in how they manage socially, spiritually, physically and emotionally.”

Chris knows that whenever Betty comes back home from an outing, having shared in camaraderie, she’s a lot happier and more energised.

“Also, tasks stimulate mum’s thinking. Having the chance to use her brain makes a positive difference to her state of mind. And it gives me a break and a chance to get some things done.”

Places are available in the dementia and life-limiting illness program streams.

Interested people can contact Kathy Kirby direct on 5422 9987 or treehouse@ kynetonhealth.org.au

THE DAYLESFORD SESSIONS:

MELBA QUARTET

Tickets $25

Saturday, 27 May 2017 4:30PM, Anglican Church Central Springs Road Daylesford

A

Feast Music of

DAYLESFORD CHAMBER MUSIC FESTIVAL

Trefor Prest

Friday 8 September—Sunday 10 September 2017 Five incredible chamber music events including an orchestral performance with international recorder virtuoso Genevieve Lacey and a musical dinner at Lake House.

Sculptor

Full festival $314 | Individual events from $30 Tickets also at

eCasa 89 Vincent Street Daylesford | 03 5348 1802 LEARN MORE & BOOK ONLINE AT

Tickets also at

mco.org.au/daylesford Tickets also at

eCasa 89 Vincent Street Daylesford | 03 5348 1802

As featured in Paul Cox’s last film “ Force of Destiny .”

Studio open during Castlemaine State Festival,17-26 March eCasa 89 Vincent Daylesford 0403328125 | 03 5348 1802 orStreet by appointment: 136 Newstead/Daylesford Rd. Strangways strangwayssculpture.wordpress. com or Instagram

DAYLESFORD NEIGHBOURHOOD CENTRE TERM 2 BROCHURE OUT NOW HORTICULTURE SKILLS

Wednesdays 3rd May-7th June

UNDERSTANDING DISABILITY Mondays 8th May - 19th June

Discounts available for volunteers

13 Camp St Daylesford

HEPBURN SKILLS STORE

NATIONALLY ACCREDITED TRAINING

Do you or your staff need training?

FOOD SAFETY HANDLER 101

We can assist local businesses with quality training tailored to your needs.

F I RST AI D a n d /o r C P R

5348 3569

daylesford@ ourneighbourhood .org.au

RESPONSIBLE SERVICE OF ALCOHOL

Words: Jeff Glorfeld | Images: Kyle Barnes & Victor Szwed

Harvest Feature - Sailors Falls Estate, Villas and Vines

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OBERT McDonald is a man on a mission. The owner of Sailors Falls Estate, winery and holiday accommodation, just south of Daylesford, pulls out a map of the Macedon Ranges wine region.

He draws a loop around Lancefield (“The centre of the universe,” he says) on the map’s far right-hand side, and then circles his winery at Sailors Falls, in the bottom left corner - a distance of more than 70 kilometres, although both are lumped together in the same wine-producing region. Rob has long advocated for recognition of Daylesford and surrounds as a sub-set of the Macedon Ranges region. “I think there’s a branding issue for us here. Daylesford is known for massages, known for mineral water, known for good food, accommodation, known for a lot of things, but it’s not well-known for wine.”

He points out that Hepburn/Daylesford has a winemaking tradition going back 150 years. “There’s documents showing Giuseppi Crippa* had 15,000 vines, which is giant, in Hepburn in the 1860s, and by 1892 there were 30 growers of grapes in this region, more than there is today, but they folded up. So we were into grape growing well before anyone thought of it on the mountain, but we’ve never been able to grab an identity.” (*Some documents identify the grower as Fabrizzio Crippa.)

Rob and his wife Margaret, pictured above left, started planting their vineyard in 1999 and began trading in 2004.

Rob says he came up from Melbourne on weekends and started preparing the property for his 2004 retirement, planting grapes and building the house, tasting room and villas. “We got a bit of advice from a guy at the CSIRO, he came up and gave me some vines and some advice and away we went. Melbourne Cup Day 1999 we planted the vineyard - with a shovel.”

They grow the fruit and outsource the winemaking to local wineries such as Passing Clouds. “We take it up in the truck and trailer and they squash it and within 20 minutes it’s juice and we’re outta there.” It was a strategy based mainly on cost: they get the pleasure of growing the fruit and selling the wine, without the expense of setting up a complete winery.

They have about 2.5 hectares of vines, about 2500 vines in total, planted intensively on what Rob calls a Roman method. He says such close planting makes some functions such as harvesting more difficult but the vines grow well. “The soil is so rich here, you could grow them on top of each other and they’d still grow.”

The vineyard is planted in pinot gris, pinot noir, gamay, chardonnay, and a small amount of gewurztraminer. At 620 metres above sea level, Sailors Falls is a coolclimate operation. “We don’t irrigate, it’s dry-land farming,” Rob says. Initial reactions from some observers included that growing grapes at that elevation was experimental.

“So I just took a punt and put them in, and they’re producing very well, it’s a very healthy vineyard, we hardly have any disease. Our biggest problem is the vineyard’s in the forest - too many trees, shade, we only get the morning sun. It was a hobby but now it’s a hobby that’s turned commercial.”

“Quite an expensive hobby”, he adds. He says it’s all been a bit of trial and error - “and, some might say, a lonely quest”. He didn’t do any studying to become a wine-grape grower. “Everything I’ve learnt has been on the job, word of mouth, from local people like Graham Ellender, Cameron Leith at Passing Clouds, just talking to people. So (the vines) were just put in the ground - hope for the best, and see what happens.”

Rob says they don’t make much money on wine - 80 per cent of their income comes from their villas - but it keeps them busy. “The only thing we don’t do here is prune, but we do absolutely everything else - netting, spraying, trellising, weed control. I do everything.”

Along with climate and seasonal factors, Rob says other big challenges are marketing and brand identification, which brings him back to his pet topic. “I don’t think people think about Daylesford as a wine-growing region. They’re surprised to find we’ve got vineyards, and some good ones.”

Rob is proud of his reputation as someone who grows good fruit. “That’s the best we can do - grow the good fruit and hope for the good juice. They know we look after it and that everything in this vineyard is done by the book.”

But then you’ve got to sell it, he adds. “The marketing is the hard bit. It’s very, very competitive. A lot of places just don’t take on local wine. I’m looking at ideas for other ways of how we can sell our wine. You’ve got to be innovative.”

His advice for anyone considering going into the winemaking business? “Don’t let your heart rule your head,” he says. “We didn’t make a big investment in the vineyard - it was a cheap vineyard to put in. It was all done at budget cost, because I simply didn’t know if it would work. But it does, and I think we produce some pretty good wines.”

32 Foodies

www.tlnews.com.au

Book giveaway

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Every dish in this book can be successfully made by a careful home cook. They are seasonally-minded and cater to modern palates while respecting traditional methods and flavours. The vibrant photography from acclaimed photographer Mark Chew bring Stephanie’s wonderful Featuring 25 menus ranging from far and wide to close menus to life.

The Cook’s Table will sit alongside all your other at hand, Stephanie begins each menu with an introduction, Stephanie Alexander favourites to be read, shared, cooked sharing the particular moments from her life that inspired from and enjoyed for years to come. each one. From trips to Peru, Italy and Istanbul to memories “This book has sprung from my desire to revisit such as creating a ground-breaking Valentine’s Day menu at memorable meals often enjoyed in equally memorable Stephanie’s Restaurant and remembering Elizabeth David. locations. Sharing food experiences has always made me Each menu provides a meticulous timetable for the cook, starting in the days leading up to the dinner party, to happier than anything else. Anticipation is part of this, and that includes planning the menu.” - Stephanie Alexander. the morning of, right up to minutes before guests arrive.

The Local has a copy of The Cook's Table to give away.

The essence of Stephanie’s planning is to be away from the table as little as possible, so as not to miss out on those For your chance to win email your name, contact number valuable moments and stories shared with friends and family. and town to donna@tlnews.com.au by Sunday, May 7.

Good luck!

N THIS milestone book, The Cook’s Table, Stephanie Alexander shares some of her favourite menus, most precious memories, and decades of experience in the kitchen, to make any dinner party you are planning a special occasion.

03 5348 3884

OPEN 7 DAYS!

www.galleydiner.com.au

Breakfast Sat & Sun 8:30am - 12pm Lunch 11:30am 7 Days / Dinner 5pm 7 Days 105 Vincent Street Daylesford www.galleydiner.com.au

Ethically Produced Coffee www.camposcoffee.com

BURGERS - BBQ RIBS - FRIED CHICKEN - TEX MEX BAR | BISTRO | ACCOMMODATION | FUNCTION ROOMS Rotary Club

BUSINESS of the YEAR Award 2017

Function Room Packages Available

Enjoy family friendly, country hospitality renowned for fine food, excellent wines and romantic spaces.

www.theamericancreswick.com.au Follow us on social media

Located in Victoria's beautiful forestry town Creswick, only 80 minutes from Melbourne along the Western Freeway, 20 minutes from Daylesford, just 12 minutes from Ballarat's CBD. FOR BOOKINGS CALL

(03) 5345 2510

90 Albert St, Creswick VIC 3363 info@americancreswick.com.au

www.tlnews.com.au

Dine review 33

Nothing surly here but there is some goat

T

HE Surly Goat launched onto the dining scene last year and has been drawing diners ever since looking for fantastic flavours, a changing menu, a great atmosphere and affordable prices.

Owners Simon Bevanda and Vanessa Kalamistrakis must be two of the most hospitable people around - always offering a friendly greeting and impeccable service.

There are three areas to choose from for dining. The bar, which is where we always seem to gravitate, the dining room which has a lovely view out over the Hepburn Reserve and an alfresco area at the rear. Oh, there is also a table out the front on the street for those who enjoy people-watching. On Easter Sunday, as we made our way to the bar, The Surly Goat, or just The Goat as the locals quickly named it, was pumping.

Entrees We often just order a few entrees to share as a meal - Kyle loves the Korean BBQ Pork Ribs ($8) and the Pork Rillettes with Sourdough and Pickles ($10) are another favourite. Oh, don't miss out on what I call "adult" chips - a huge bowl of Chips with Rosemary, Garlic and Parmesan ($7) - don't share them with the kids! But this time we chose the Japanese Beef & Potato Croquettes - lately one of my must-haves (3 for $10) and the Cured Salmon Gravlax with Horseradish Cream, Pickles and Sourdough ($16).

I lived in Japan for a few years in my 20s and tend to head back for a top-up of culture, well, let's say food, every couple of years. But the trip might be off now I have found the croquettes. They truly evoke memories of Japan for me with their delicate sauce and the full flavour of the beef and potato mash. There is clearly an influence from the land of the rising sun in the kitchen.

The gravlax was also very delicately flavoured, perfect spread with the zingy cream, and folded onto the bread. I eat the baby gherkins on their own but Kyle tends to add them to the mix. Delicious all round.

Mains The main for me was a no-brainer - if a menu has gnocchi, that's me sorted. And I wasn't disappointed. The Surly Goat's menu offered Potato Gnocchi with Mushrooms and Grana Padano ($27). The gnocchi was light and delicate, the mushrooms firm and meaty and the Grana Padano, a semi-aged Italian cheese, was savoury and textured. A real winner.

Kyle looked keen on the Angus Rump Steak with Chips, Salad and Cafe de Paris Butter ($32) but was swayed by a special on the blackboard - the Slow Roasted Goat Shoulder and Veg ($32). It was a knockout. The three pieces of goat were so tender and not as, well, goaty as we imagined. Kyle declared it as between beef and lamb.

Meanwhile the medley of roasted vegetables also hit the spot.

One of the many things we love about The Goat is that you are never going to be bored with the menu. Simon and Vanessa, and their amazing kitchen crew, are always looking for new ideas and new ways with in-season ingredients. Mind you, they also know when something has to stay on the menu, like those aforementioned chips and our dessert!

Dessert There are two offerings for dessert but we can't go past the Classic Creme Brulee ($10) especially after Simon says people have told him it's the best they have eaten. I would have to agree. Once you crack that glossy sugar coating it's just a foodie delight to taste that rich, creamy custard - and I challenge anyone to stop at one spoonful.

Wine The Goat's wine list is extensive - Simon knows his wine - and there are more than 30 red and whites by the bottle with 12 by the glass. I am drinking the del Rios Marsanne 2011 ($10/$50) while Kyle opts for a Collingwood Draught ($5). There are also aperitifs, digestives, fortifieds and "other nice things to drink".

Words: Donna Kelly | Images: Kyle Barnes

Harvest Feature - Barfold Olives

O

Sandra asks Pam: “If you’d known how much work was going to be involved, LIVES are grown all around the world, especially in the would you have still gone ahead with it?”

Mediterranean region and the Middle East, but also increasingly Pam answers: “I don’t think I would have.” further afield in places such as the United States. Spain is the world’s The original 16-hectare Barfold property has about 8.5 hectares under olives. But largest olive producer, with an annual crop of 5.3 million tonnes from 300 they recently bought a 32-hectare property at Upotipotpon, north of Violet Town, million trees. Number two, Italy, produces 3.2 million tonnes of olives a year.

And then there’s Australia, a relatively small player, at about 93,000 tonnes, but making a mark in the industry thanks to enthusiastic growers such as Pam, Sandra and Jason Brajevic at Barfold Olives.

Based at Barfold, about 18 kilometres north of Kyneton, the Brajevic family Pam, her husband George (who passed away last year), and their son Jason - started the business almost 20 years ago. Jason’s wife, Sandra, is now an integral part of the operation.

It’s hard work but they seem to relish the challenges, and being part of a burgeoning industry. “Our customers are realising that olive oil, apart from tasting nice, if it’s well made, has a lot of health benefits,” Sandra says. “Unfortunately, there’s still a lot of bad product on the shelves, largely imported, that doesn’t meet those standards, but our industry is working hard to get the news out that Australian olive oil is an excellent product and, if you can, buy Australian oil because we can and do produce at the highest level. It’s good that people buy olive oil but more and more they are choosing to buy better quality oils, and, preferably Australian.”

Pam continues: “You’ve got to have dedication and you’ve got to have other skills to complement what you do. For us, if something breaks down, you can’t be calling in the local mechanic or local irrigation expert - because it just costs an arm and a leg to do it - you’ve got to be quite (pause) entrepreneurial.”

“We do everything, from start to finish,” Sandra says. “We do grove work with pruning and harvesting, mowing and spraying. We do processing and packaging, selling, Pam does a lot admin stuff, Jason (a marine engineer who goes to sea for six or eight weeks and then has the equivalent time on leave) does his engineering tricks.

It’s very multi-faceted. It’s a three-person show, everybody’s got to do a little bit of something, a little bit of everything.”

Why olives?

Pam considers. “It was kind of ” - she stops. “It was really accidental.” While scouting in the Kyneton area for property, they came across a 16-hectare block in Barfold. “As soon as we saw it, we said yes, this is what we want,” she says. “But then we thought, what will we do with it? We looked around and olives were emerging things in the 1990s - a bit like deer and emus - new industries, new agricultural stuff - so we did olives.”

Sandra adds: “It wasn’t an overly informed decision at the time, was it?" (They both laugh.)

with about 2200 olive trees. The new land was necessary to boost production because they were selling more than they could grow. “It will make us self-sufficient,” Sandra says, “not around the corner but it will work for us, allow us to be all estate-grown.”

Although Pam and Sandra prefer to talk about the quality of their products and the steady growth of their business, an important part of the Barfold story played out in February 2009, during the Black Saturday bushfires, which destroyed much of their operation. Indeed, they are remarkably upbeat about the episode.

“It wasn’t quite starting from scratch - we’d done it before (starting the business),” Sandra says. “We knew what we needed and we knew how to get there. For a lot of things, we saw it as a positive - we got a second chance, to improve things. We got ourselves a bigger shed, a bigger processing machine.”

They both agree the grove has never looked better. “In lots of ways it was just a chance to have another crack at it,” Sandra says.

Pam adds: “We could see ourselves doing it again, like it was a positive.”

“It was all going pretty good,” Sandra continues. “We were on a pretty good wicket and (the fire) threw a big spanner in the works. But we did it again, ploughed through it, and here we are. We don’t want to put too much emphasis on it. We dealt with it and we’re happy with where we are. It’s not a source of continuous grief and drama any more. We’re better than ever.”

Along with supplying products to several restaurants and shops, running a farmgate shop and trading online, most weekends will find Pam selling Barfold olives at one of the many local markets around the Central Highlands region. She says she enjoys dealing with customers who want to buy locally-made products and support local businesses.

“For people who are dedicated to that way of thinking, that’s important to them - that it’s direct,” she says. “At farmers’ markets you get a lot of people who like that idea. They appreciate that it’s grown locally and they get it locally. They know what’s going into it, the conditions in which it’s grown.”

Left, from left, Gemma the dog, Sandra and Pam Words: Jeff Glorfeld | Images: David White

36 Gigs

Gig Guide Blue Bean Love Cafe, Hepburn Springs

MOTHER’S DAY HIGH TEA

Charley Phyphers – Friday, April 28 Brett Franke – Saturday, April 29 Night Elk - Sunday, April 30 Joe Joe Rainwater - Friday, May 5 The Fields - Saturday, May 6 Ellerby - Sunday, May 7

Sunday, 14 May 2017

The Grande Hotel, Hepburn Springs Amelia Ryan is Lady Liberty – Friday, April 28

Horvats Supper Club, Daylesford Grumpy Neighbour – Thursday, April 27, 7pm Adrian Deakin – Friday, April 28, 7pm Phil & Trudy Edgeley - Saturday, April 29, 7.30pm Adrian Deakin – Thursday, May 4, 7pm Nel & King Maxwell – Friday, May 5, 7pm Chris Harold Trio – Saturday, May 6, 7.30pm The Cartwheels – Thursday, May 11, 7pm

Indulgence set in the most luxurious setting in Daylesford.

Treat mum to a delectable High Tea with ribbon sandwiches, savoury bites, home-made scones with double cream and petit fours, all deliciously presented on tiered cake stands.

Speciality tea and coffee included. Live entertainment by Vida Jazz.

Mother’s Day Special: Complimentary glass of sparkling on arrival and flower for each mum.

$39 per person. High Tea served between 12-4pm. Bookings essential.

77 Main Road, Hepburn Springs, Vic, 3461 /BellinzonaAtDaylesford /bellinzonaatdaylesford www.grangecc.com.au (03) 5348 2271

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Want to promote a gig? It's free! Email news@tlnews.com.au

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Thursday, Sunday, Monday 5pm - 9pm Friday and Saturday 5pm - 10pm Tuesday & Wednesday CLOSED

HOME DELIVERIES FRIDAY TO SUNDAY 5348 4123 t "MCFSU 4U %BZMFTGPSE 7JDUPSJB

In-house butcher

DAYLESFORD

Localised produce Gastro pub

Paddock to plate Open 7 days lunch and dinner w: farmersarmscreswick.com p: 5345 2221

Dining at it’s finest Nose to tail, in-house butcher, local produce

Che out ck rece our refu ntly rbis stor hed e

Show this ad in store and receive

20% off 4 or more bottles of wine One per customer per day.

*Conditions apply. Not available in conjunction with any other offer.

Offer applies to single bottle price only. Available on selected sparkling wines only.

Offer does not apply to champagne. See staff for further details. Offer ends 7/5/17

Cellarbrations @ foxxy’s our region’s largest local and boutique wine specialists Open every day until late 55 Vincent Street, Daylesford Tel: 5348 3577 * Not available on already discounted wines and special items

S PA C E N T R E M E A T S

OF THOSE IT ’S TIME FOR ONE INNERS H E A R T Y R OA S T D

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So get down to ts as ro lect range of for our special se loin, ast , rolled pork Aged beef rib ro cks, your old pork roasting ra of lamb or leg favourite, roast met chickens. ur go r try one of ou cal r selection of lo Choose from ou ial ec sp joy a very produce and en n roast. tasty Autum Daylesford icon, is a well known Spa Centre Meats locals and visitors with genuine d the years. and has supplie duce for over 50 locally grown pro d on the ce du & aged beef is pro Our prime lamb ar Malmsbury & ne al’ tur Na ls Hil n family farm ‘Gree our premises in Daylesford . the beef aged on ed from local ultry is also sourc Our pork and po toria.

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Seniors card holders 10% off !

38 Meal deals

www.tlnews.com.au

Meal deals for locals...and visitors too!

E

VERYONE loves a good meal deal. So here are the dining establishments offering great food and great prices!

Monday:

Mercato, Daylesford – main dish & a glass of local wine - $30 Daylesford Hotel, Daylesford - Monday Meatball Madness - $20 (Vegetarian option available) The Grande Hotel, Hepburn - two courses $35, three courses $45, drink specials from $6, cocktails from $10 Galley Diner, Daylesford - lunch - burger, fries or onion rings and a drink $17

Tuesday:

Perfect Drop - five courses with a glass of bubbles or beer - $55 Daylesford Hotel, Daylesford - Burger Night with chips - $20 Galley Diner, Daylesford - lunch - burger, fries or onion rings and a drink $17

Wednesday:

Daylesford Hotel, Daylesford – Pot (or glass of house wine) and Parma - $20 Galley Diner, Daylesford - lunch - burger, fries or onion rings and a drink $17

Thursday:

Daylesford Hotel, Daylesford – Steak Night - $20 Galley Diner, Daylesford - lunch - burger, fries or onion rings and a drink $17

Friday:

The Surly Goat - lunch special - two courses and a glass of wine - $40 Grange Bellinzona, Hepburn - two courses and glass of wine - $45 Galley Diner, Daylesford - lunch - burger, fries or onion rings and a drink $17 Tastings at Bellinzona, Hepburn - free wine tasting of up to six choices of regional wines when you order a pizza, platter or purchase a bottle of wine.

Saturday:

The Surly Goat - lunch special - two courses and a glass of wine - $40 Tastings at Bellinzona, Hepburn - free wine tasting of up to six choices of regional wines when you order a pizza, platter or purchase a bottle of wine.

Sunday:

The Surly Goat - lunch special - two courses and a glass of wine - $40 Grange Bellinzona, Hepburn - two courses and glass of wine - $45 Frank & Connie's Kitchen, Hepburn - whatever comes out of the pot - $20

Happy Hours:

Daylesford Bowling Club has Happy Hour ‘n’ a half, from Monday to Thursday, from 4.30pm to 6pm. And Happy Hour on Friday, 6pm to 7pm.

Perfect Drop, Daylesford, also has a Happy Hour, Thursday to Monday, from 4pm to 6pm with $12 cocktails and $2 oysters.

Blue Bean Love Cafe, Hepburn has Happy Hours from Friday to Monday from 4pm to 6pm with $5 beer, wine or bubbles

Raffles:

Fundraising raffles for local organisations are held on Friday evenings at The Farmers Arms Hotel, Daylesford, Cosmopolitan Hotel, Trentham and the Old Hepburn Hotel, Hepburn.

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Out & About 39

To market, to market, to catch up with Penny

Y

OU can find everything you need at weekend markets, from fresh fruit and veg to handmade jewellery and wares, throughout the Central Highlands and surrounds. Here are just a few.

Daylesford Railway Market – every Sunday Wesley Hill Market - every Saturday Daylesford Farmers’ Market – first Saturday Trentham Neighbourhood Centre Makers’ Market - first Saturday Golden Plains Farmers' Market - first Saturday Castlemaine Artists’ Market – first Sunday Kyneton Farmers’ Market - second Saturday Ballan Farmers' Market - second Saturday Kyneton Rotary Community Market – second Saturday Maldon Market – second Sunday Clunes Farmers’ Market - second Sunday Trentham Farmers’ Market and Makers’ Market - third Saturday (pictured) Glenlyon Farmers’ Market – third Saturday Leonards Hill Market - third Saturday Creswick Market - third Saturday Talbot Farmers’ Market – third Sunday Woodend Lions Market - third Sunday Trentham Station Sunday Market - fourth Sunday Buninyong Village Market - fourth Sunday

Want to advertise your market? It's free. Just email news@tlnews.com.au

The Trentham Farmers Market has joined with Trentham Makers Market

Third Saturday, 9am - 1pm

TRENTHAM PETROL & STUFF

1 Market St PH 5424 1611 Mon - Sat 8am - 6pm Sun 9am - 6pm

Petrol, oils, swap & go gas, firewood permits, farm produce / produce store, ice, milk, soft drinks, take-away pies, coffee, confectionery, local honey etc. rusty junk, secondhand books, old wares

Leonard’s Hill Hall 44TH ANNUAL BABY SHOW Saturday, April 29 Judging starts 2pm

Birth to 5 years Novelty, Champion Baby, Miss & Master Additional Section - Prince & Princess

Most Popular Baby (Voting forms available Albert Street Butchery Daylesford) Ph. 5348 3351 or 5348 6568 Admission $5 Adults includes afternoon tea

Harvest Feature - Mount Franklin Organics

A

LTHOUGH working as a chef took Florian Hofinger from his native Austria to the ski resorts of Colorado in the United States and eventually on to his adopted home in Hepburn Shire, he’s glad he made the move into organic food growing. For one thing, he enjoys the camaraderie among farmers.

“All the organic growers in the shire are all pretty good mates with each other so it’s fantastic the amount of support and advice and whatnot you can get,” he says.

“Rather than Googling things, it’s a million times faster to get on the phone and talk to some guy and tell him about a pest problem and he will either have a solution or at least some advice. I think it’s like that with all the farmers, whereas with hospitality, it’s very bitchy - who has the better restaurant, or more hats, or whatever.”

Another aspect he doesn’t miss in hospitality is the need to follow trends. “That’s why I don’t miss cooking - because everything’s got to be a hundred-million things on each plate, and stacked up. I just think how many fingerprints are on my food. I like good food with quality ingredients, but the less you do to it the better, sometimes.

You can’t make a good steak with a poor piece of meat - you’ve got to start out with the good stuff.”

Florian has had his 12-hectare property on the eastern side of Mount Franklin for a dozen years and has been working it for about eight years, full time for five years, “to earn a living”. He has about 1.4 hectares under cultivation and is certified organic, mainly growing tomatoes and garlic, plus boysenberries, fig trees, he sells “a lot” of zucchini flowers to restaurants, plus zucchinis, and heritage beetroot - “some unusual varieties because the plain red beetroot, big farmers can produce it much cheaper and just as good”, he says. “Once you get into the unusual varieties, you cut out a lot of the competition.”

As with many other growers in this region, Florian has had to contend with an unpredictable, unstable climate. He reckons this year’s crops are coming in several weeks late. “I kind of hedge my bets,” he says. “I have a whole variety of things growing out here, and some things do really well each year, some things are OK some years or a total failure.”

For example, he says this year his beans are “terrible - a waste of time”, zucchinis are probably six weeks later than they were last year, tomatoes probably four weeks later, peaches were four weeks later - the ones that actually made it. He expects to lose all his stonefruit because of the heavy September rains.

“I’ve only got about eight years to look back on, but I’ve seen all sorts of bizarre weather events, pests, fungal diseases. Me being organic, you’re quite vulnerable to fungal diseases because I can’t spray, of course.”

Why organic?

“Just to make it really, really hard,” he laughs. “I thought the only way I could make a living out of this - given the size of my place - like a hobby farm in size - I had to find a niche, if you’re that small, to make a living. I can’t compete against the bigger farms, with the big machinery and whatnot. I sell everything direct to restaurants, cafes, caterers, and my main thing is the Daylesford Sunday Market. I have a stall there.”

At the market, he sells what he grows but he also buys and sells produce from a few other local organic growers, which allows him to provide a wider range of what is being grown organically in the region; he can sell things it would be impossible for him to grow, given his soil, climate and the amount of water he has.

Florian believes the small size of his operation gives him another point of difference. He reckons perhaps 80 per cent of the varieties of tomatoes he grows aren’t readily available commercially because they don’t crop heavily enough. “What commercial farmers want is thick skins, perfectly round - the taste is the last thing anyone worries about. Because everything is hand-picked here, I can be a lot more flexible. Being smaller, because I don’t have any big contracts to fulfil, I can sell to anyone who pays me.”

Another advantage in staying small, he says, is he doesn’t have a mortgage or massive loans on a lot of big equipment. “If I have a bad year, I’ll always have enough to eat. Of course, I’d prefer good years, but - this year is mediocre but it just means a lot less to pick, fewer hours.

“Any problem you encounter just multiplies as you get bigger - any pest or any mistake you make - you learn every day because you observe. There’s a million things that can go wrong but that’s half the fun of it, too. It’s unpredictable, but when things do work, it’s great."

Words: Jeff Glorfeld | Images: Kyle Barnes

Home-baked Dog Biscuits

by Tonia Todman

THESE biscuits are nutritious for dogs of all ages - and will be good sellers at your next fete or fundraising stall. For older dogs or puppies who may have difficulty in chewing a hard biscuit, simply add more oil and use less water.

Ingredients: 3 cups wholemeal self-raising or plain flour 1 cup unprocessed bran 1 cup wheat germ 1/3 cup canola oil 2 cups hot water 1 tablespoon Vegemite 1 tablespoon honey 1/2 cup chopped parsley 2 cloves garlic, chopped Method: Dissolve Vegemite in hot water, and combine all ingredients in a large mixing bowl, mixing well by hand.

Spread in a shallow baking dish and cook at 170C for 25 - 35 minutes. Cool slightly, then tip out onto board and cut into squares. Makes about 30 squares.

Next edition: Baked Russian Cheesecake!

42 Crossword solution

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Here’s the solution for last edition’s crossword for Issue 95. Solve it?

Also mobile on-site service available

OZ - TRANS

DAYLESFORD The ‘Local’ Blokes

FURNITURE REMOVALS

GENERAL FREIGHT

Melbourne & Country Victoria daily 0407 697 877

The Local loves promoting local services sports - whether that's SEPTIC SYSTEM INSPECTION & MAINTENANCE a club profile SEPTIC SYSTEM orresults, services just someone doing INSPECTION & MAINTENANCE something amazing at PERIODIC INSPECTION AND your club.

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TROUBLESHOOTING AND MAINTENANCE SUPERVISION OF SLUDGE PUMP-OUT LATEST SLUDGE-JUDGE TECHNOLOGY

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Email us with all your sporting news at news@tlnews.com.au and we'll make sure you get your 15 minutes of fame - at least!

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Feasting “On the verge�

I

LOVE this time of year and delight in our magnificent Wombat Hill Gardens and tree-lined streets.

I especially welcome the blaze of colour from the roadsides of our region brought mainly by glorious autumn foliage trees, but also welcome the fruitful season of the bramble roses, hawthorns, elders and the ubiquitous blackberries.

Our early European pioneers supposedly yearned for the colour and familiarity of back home to brighten the "drab" Australian bush for much the same reason as they imported their favourite birds to bring cheerful bird-song to the "silence". But, in truth, most of tree varieties they planted around their huts, and later cottages, were planted to provide the fresh fruit for their tables.

So it should be no great surprise to find scattered through the bush and along old tracks throughout the old diggings, ancient specimens still bearing apples, plums, pears and the occasional gnarled remnants of grape vines.

Culinary uses

Instead of just waxing lyrical about the colours of autumn I decided to discuss something closer to my heart and indeed, stomach - putting the bounty onto your table.

Unfortunately, the trees of colonial times weren't as highly developed as they are now. Even Granny Smith was still to be discovered in Tasmania. Plus, the trees are obviously well past their prime. However, plums, apples and pears can be put to a great many uses including filling pies and tarts or turned into jam or chutney.

The small, purple-leafed cherry plums, most of which like the ancient one in my garden have been deposited by a passing rosella or other parrot, can be used to create a delicious liqueur.

Recipes abound but my favourite is to combine equal quantities of fruit, brown sugar and gin or vodka in a large tightly sealed bottle or jar. Leave it on a sunny window ledge until the sugar has dissolved, then hide it away for at least eight months - if you can resist the temptation - before decanting the liqueur. The fruit can be added to fruit salad, cream or ice cream for that special occasion dessert. A similar recipe using cumquats in brandy always goes down well.

Hawthorn berries or "haws", and rose hips (the beautiful plump red berries of the bramble roses) can both be used to create jellies, jams and cordials. Recipes abound on the internet if you haven't already got your own favourites.

But a simple, basic starter for jelly is: Wash and drain approximately one kilogram of fruit into a heavy saucepan and cover it with a litre of water. Bring it to the boil and let it simmer for an hour. A word of caution! Hawthorn berries have long been used in blood-thinning treatments, so consider this before trying out any recipes.

I doubt that you would need any help in making good use of blackberries but I will warn you of the dangers of picking them from the roadside. Most councils conduct regular sprayings of weed-killer so either pick only fruit from healthy vigorous plants that show no tell-tale signs of yellowing or withered growth.

Better still, pick them from private properties where you are confident no spraying has taken place. In fact, it's always advisable to thoroughly wash any fruits you pick or purchase as a healthy safeguard.

Editor's Note: If you would like some of Glen's favourite recipes for these fruits email him at glenzgarden@ gmail.com with your return email address.

Right, from top, blackberries from a spray free bush, apples from a long abandoned cottage garden, one of the many colours of Hawthorn and plump ripe rose hips from a roadside in Daylesford.

Send your gardening queries to Glen at glenzgarden@gmail.com

Gardening 43

44 Trades

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Daylesford Newsagency & Tattslotto Newspapers, magazines, Tattslotto, dry-cleaning, stationery, photocopying and lots more...

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Trades 45

Business & shopfront Business & Shopfront

Digital Printing Digital printed full colour graphics

Vehicles & Transport

Hand Painted & Gold Leaf

Promotional & Event

General Signage

Macedon and Hepburn Fencing

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DAYLESFORD APPLIANCE SERVICE

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electrical appliance repair service washer, dryer, fridge, dishwasher, oven, cook top etc.

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Readers love our trade pages. Easy to find who you are looking for, not stacked on top of each other, and decent sized adverts - that you don't need glasses to read!

If you're a tradie why not advertise here for just $18.15 per week.

Manage Your Habitat • • • • • •

Property planning for biodiversity and sustainable living Garden design and planting Specializing in native and cottage gardens Old gardens renovated Fruit and nut trees Watering Systems Marita McGuirk B Ap Sc (Environmental Science) Masters Forest Ecosystem Science 0417 572 460 www.manageyourhabitat.com.au

Central Highlands Football League Ladder

1 Springbank 2 Beaufort 3 Waubra 4 Learmonth 5 Gordon 6 Buninyong 7 Creswick 8 Bungaree 9 Clunes 10 Rokewood Corindhap 11 Hepburn 12 Carngham Linton 13 Daylesford 14 Skipton 15 Newlyn 16 Dunnstown 17 Ballan 18 Smythesdale

12 12 12 8 8 8 8 8 8 8 4 4 4 4 0 0 0 0

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News 47

Pregnant pause ends with best in show

N

INE-month-pregnant Lyonville photographer Katherine Warburton nearly didn't get her entry, later judged best in show, into Trentham's Easter Art & Craft Show on time.

But a pregnant pause, of sorts, saw her just make the deadline for art entry deliveries.

And despite suspected labour twinges at art show time, Katherine's third son Axel managed to hold off on his own delivery until two days after the show.

The winning entry, Guardian of the Wombat Forest, which features Katherine's oldest son Toby, had a long gestation itself, being four or so months in the making.

The image was inspired by local indigenous legend and time was needed to find a location, set up props and lighting and create the piece with the help of photographer husband Michael.

"Art photography isn't just a matter of pointing the camera and clicking - the process takes a lot of thought," Katherine said.

East Trentham artist David Bryant won the Trentham show's other major award, the inaugural Rose Wilson-sponsored Gweneth Wisewould Portrait award.

His luminous watercolour featured tattoo artist Laura Gibbs, who David first spotted as a portrait prospect when she was working as a teenager at the Trentham Bakery.

His portrait was judged as best of an amazing 57 portrait entries received.

Judges and organisers praised the extraordinarily high standard of the 356 entries a show record well and truly breaking the old show record of 300 pieces.

More than 2000 visitors attended and 64 sales were made, eclipsing the sales performance of most other regional art shows.

Ballarat Tiles The Tile People Winner 2008/2009/2010 Vic. Tile Council BEST Regional Showroom

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Left, Katherine Warburton with her best-in-show piece, Guardian of the Wombat Forest, below, East Trentham artist David Bryant and Trentham Easter Art Show portrait judge and patron Rose Wilson with David's prizewinning portrait Laura.

Words: Peter Young | Images: Richard Ryan (Richard Ryan won Best Photograph - a prize sponsored by The Local)

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Say G’Day to your mother and help another!

It’s Mothers’ Day on Sunday, May 14,

Dear Mum, We love you so much, you have always been there for us through thick and thin.

Love always from your family XXX

so why not let your mum know how much you care about her by placing a special message and photo in the Monday, May 8 edition of The Local. The cost is only $55 and 10 per cent of each advert will go to breast cancer research. Simply supply up to 30 words and a photo (minimum 100KB)

by Tuesday, May 2 by close of business to donna@tlnews.com.au

10%

will be donated to breast cancer research