Lost Magazine February 2018

YO U R S T O K E E P

F E B R UA R Y 2 0 1 8

A real beer garden where you can hang out with all your best mates.

That’s a real pub.

Open 7 Days. Lunch & Dinner.

Eat. Drink. Be Local.

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CONTENTS F E AT U R E

E AT

Mystery at Hanging Rock

Pure Heat

09

12

PRODUCE

DRINK

Our Best Chook

Bubbles and Petals

16

18

MAKE

RECIPE

It's Not Just Cricket

Moroccan Roast Chicken

PL ACES

C O C K TA I L

Five Reasons

Bloody Hell, Mary!

22

(To Get Lost)

28

24

27

LO S T M AG A Z I N E | 3

VO L 1 7 I S S U E 1 7 1 | F EBRUA RY 2 0 1 8

ABOUT LOST MAGA ZINE

Lost Magazine is an independent monthly magazine circulating throughout Daylesford, Hepburn Springs, Kyneton, Trentham, Glenlyon, Castlemaine, Woodend, Creswick, Clunes and surrounds.

PUBLISHER AND EDITOR IN CHIEF

ADVERTISING ENQUIRIES

Sarah Lang sarah@lostmagazine.com.au

advertising@lostmagazine.com.au

E D I T O R AT L A R G E

03 5348 4927

Richard Cornish editor@lostmagazine.com.au

www.lostmagazine.com.au

LOST PHOTOGR APHER

All content in this publication is copyright and may not be reproduced in whole or in part in any form without express permission of the publisher. All care is taken to ensure accuracy in editorial and advertising however the publishers and any contributors accept no responsibility for errors or omissions.

All material herein constitutes information and not advice.

Danny Wootton hello@dannywootton.com.au DESIGNED BY

The Yellow Brick Road Agency enquiries@yellowbrickroadagency.com.au L O S T M A G A Z I N E I S P R O U D LY P R I N T E D B Y

Sovereign Press sovereignpress.com.au

4 | LO S T M AG A Z I N E

ALL RIGHTS RESERVED

Bloody Hell, Mary cocktail created by the talented mixologist Bernard at Belvedere Social. Photography by Danny Wootton. Š 2018 All Rights Reserved.

COVER PHOTO:

PERFECT DROP Michelin French Chef Fabien Manzoni

(03) 5348 1100

bookings@theperfectdrop.com

farmers arms creswick Dine

drink

live music

Open 7 days Lunch & Dinner

p: (03) 5345 2221

Lost News

I

t's been a busy couple of months in the region that has been made all the more challenging by this seemingly never ending hot weather. Luckily, frequent trips to both Daylesford and Jubilee Lakes have been the perfect way to cool off in this Indian Summer.

One of our fave little shopping haunts, Found, has moved from the little old Post Office in Hepburn into the main street of Daylesford.

Now located in a much bigger shop at 119 Vincent Street in Daylesford (opposite the Primary School), Found has now also extended its trading hours to every day (except Tuesday) from 10am-4pm. Another favourite, Portal108, will be moving into the old Found space in the coming months but will continue to trade from their current shop until then.

Local chef, Matthew Carnell, who most recently was Head Chef at Belvedere Social, is

WRAP UP OF NEWS AND HAPPENINGS IN OUR REGION

opening his first venture in Daylesford. Bistro Terroir, set to open late this month, will be offering classic French bistro fare with a seasonal menu. Matthew has an impressive background starting his career under Stephen Mercer (Mercers, Eltham) before working with Scott Pickett (The Point and Estelle Bistro) before moving to Paris and working at Sur Mesure under Thierry Marx.

"I am trying to create a sense of community and create a meeting place for people to feel part of the community and an affordable dining option in Daylesford", says Matthew.

Hepburn Football and Netball Club are going to be hosting a new food festival in Daylesford over the Easter Weekend. The inaugural Food Truck FEASTival will be held over 3 days at Victoria Park Daylesford and will host a classic car show, dozens of gourmet food trucks, live

from where you’d rather be...

LUNCH FRIDAY-MONDAY FROM NOON. DINNER SEVEN NIGHTS. $20 MEAL DEALS MON-THURS. HUGE BALCONY OVERLOOKING TOWN. MASSIVE BEER GARDEN.

BOOK HOTEL ROOMS ONLINE. FOR FUNCTIONS OR ENQUIRIES OR CALL US ON 03 5348 2335

DAYLESFORDHOTEL.COM.AU

music, bar and children's entertainment. Footy club president, Jason Dooley, is keen for this to become an annual fixture on the calendar and says it will be a fun and entertaining way to raise money for the local sporting club.

Stalls and food truck enquiries can be made directly to Jason on 0407 697 877.

The highly talented duo, Theresa Albioli and Tony De Marco of The Houses Daylesford, who are behind some of the region’s most beautiful (and largest) houses such as The Station House, Carrington House and Piccadilly House, are using their successful interior design and property management skills to expand their offering. The Houses Daylesford is now a fully fledged booking and property management agency, specialising in high end, beautifully presented homes that are generally larger than most. “We get many corporate retreat bookings as well as groups of like minded artisans who come away for a week to hone their skills or crafts. Not to mention all the weddings! We were simply running out of beds to put them all in!” laughs Theresa. Prospective clients wishing to list their property or visitors looking for larger group bookings can contact Theresa on 0430 068 999 or visit www.thehousesdaylesford.com

8 - 12 March 2018

And in the biggest news this Month, it was announced that Daylesford will host a new major tourism event for Victoria. The inaugural event entitled, Live. Love. Life. will run from the 14–18 November and is set to become annually anticipated with a world-wide reputation.

Internationally acclaimed musician, Kate Ceberano, and world-renowned artist and Daylesford local, David Bromley, have been appointed as Creative Directors. They are curating a program based on stunning, intimate events and installations that will foster wellness and rejuvenation through art, music, movement, food, therapies and community.

SARAH LANG PUBLISHER AND EDITOR-IN-CHIEF

chilloutfestival.com.au LO S T M AG A Z I N E | 7

Mystery at Hanging Rock

L OS T F EATU R E

STORY BY RICHARD CORNISH

"Hanging Rock has also been described as botanists as a living ark - an amazing biological island containing almost all species of plants found in the region."

STORY OVERLE AF

L O ST FE ATU R E

T

here is a thin layer of fog hanging over the paddocks around Hanging Rock. Its great timeless tors emerge from the mist glowing gold in the early morning light. We’re the first walkers through, in early to beat the predicted late summer heat. The great plug of volcanic rock looms some 110 metres above us, obscured by mountain ash forest. It has a presence. Something that draws you to the summit.

This is the 6.5 million year old magma outcrop that so enthralled author and artist Joan Lindsay that it became the location for her 1967 book Picnic At Hanging Rock. It was a fictitious novel that combined the pioneer settlement narrative of being lost forever in the Australian bush and what has been described as ‘Aussie Mythic Reality’. Set on Valentine’s Day in 1900 it tells the story of a group of school girls who picnicked at the base of Hanging Rock some of which were to disappear without trace while exploring the labrynthine series of caves and tunnel-like structures that honeycomb the rock. The novel included mock contemporary extracts from newspapers leaving many readers feeling that the fiction was in fact a historical novel.

The rock cemented itself in the Australian imagination with Peter Weir’s visually luscious dramatization of the novel. His 1975 film drew its aesthetic directly from the artists of the Heidelberg School with paintings such as Frederick McCubbin’s Lost In the Bush. With the haunting Romanian panpipe score and that

CELEBRATIONS & EVENTS

Equality for Everyone www.scrubhill1869.com.au

10 | L O S T M A G A Z I N E

reed-like cry as one of the girls calls out for her friend, “Miranda? Miranda!” Hanging Rock became a place of 20th century Australian artistic pilgrimage.

L OS T F EATU R E

Its power stems much earlier than this. While there is no written record of what the local aboriginal people used the rock for there are local stories. Hanging Rock’s long-time ranger Guido Bigolin tells the story of Northern Territory aboriginal elders who came, started walking up the rock but returned running back to the car park and would not get out of their car. He tells another story of indigenous TV host Ernie Dingo coming to film at the rock and quietly excusing himself to sit quietly on a rock making amends with people from the past whom he felt he needed to reconcile with before he started filming. Locals talk of stories that it is a sacred men’s site but he says, sadly, there is not a lot of information to go on.

Hanging Rock has also been described as botanists as a living ark - an amazing biological island containing almost all species of plants found in the region. From rainforest species such as blackwood and ferns in the cool wet south facing slopes to native grasses and box gums on the north face common to the hotter, drier parts of Central Victoria. Guido says that it why perhaps it could have been a sacred site – a place that needs to be protected as it is a genetic reservoir safeguarding the survival of species after fire and climate disruption.

From the summit of Hanging Rock you have a complete 360 degree view around the surrounding plains. Here the rocks have been weathered into phallic tors, the capes between them moulded by erosion in vulvic caves. Then there is the sense of an impending event, an animal reaction to a rumbling fear, as if the rock has a deep, buried, ancient intelligence.

It is, above all, an amazing natural theatre that fires your imagination to create its own dark and beautiful stories.

S Rock Rd, Between Hesket and Newham; open Daily between 9am-5pm; $10 entry per car L O S T M A G A Z I N E | 11

LO ST EAT

OUR OWN LOCAL BEEF & LAMB AND McIVOR PORK LOCALLY GROWN FREE RANGE EGGS HOUSE-MADE SMALL GOODS & CHARCUTERIE SUPPLIER TO REGION’S LEADING RESTAURANTS

Open 7:30am-5:30pm Monday-Thursday 7.00am-6.00pm Friday & 7:00am-1:00pm Saturday

OPEN SUNDAY CHRISTMAS EVE 7:00AM-3:00PM 37 Vincent St Daylesford Phone 03 5348 2094

12 | L O S T M A G A Z I N E

Pure Heat “We wanted to reflect what we have always done in our vineyard during vintage,” he explains. “During vintage, we always had a charcoal spit to feed everyone who helped with the harvest,” says Cameron. “It was always the best food cooked simply,” he says. “All the food worked perfectly with the wine.”

LO S T EAT

T

STORY AND PIC TURES BY RICHARD CORNISH

here is no oven in the kitchen at Passing Clouds. Neither is there a stove. There’s no deep fryer, no sous-vide bath or conduction hot plate. There is just a bed of slowly burning embers. Everything in the Dining Room at iconic Passing Clouds Winery at Musk near Daylesford is cooked on a bed of coals. It is a bold statement about the commitment of the team behind Passing Clouds. People who make elegant wines using minimal intervention in the winery to produce some of the most praised wines in the region.

Three years ago, Cameron Leith, winemaker from Passing Clouds decided to create a dining room to serve food that not only complemented their range of cool climate wines but also echoed their family philosophy.

CONTINUED OVERLE AF

DINNER WED - SUN FROM 6PM LUNCH FRI - SUN FROM NOON 97 Main Road Hepburn Springs 03 5348 1156

frankandconnies.com.au L O S T M A G A Z I N E | 13

LO S T EAT

“We wanted to reflect what we have always done in our vineyard during vintage,” he explains. “During vintage, we always had a charcoal spit to feed everyone who helped with the harvest,” says Cameron. “It was always the best food cooked simply,” he says. “All the food worked perfectly with the wine.”

That mood, convivial atmosphere and casual style dining has been captured in the Passing Clouds Dining Room. It is housed in the winery overlooking the fermenting tanks. On the other side, there is a view over the dam. There is a bare wood floor and stripped wood tables. The chalkboard menu is simple. Charcuterie to begin then a simple choice. Plump, juicy chicken, brined and slowly roasted above charcoal served with a salad of seasonal vegetables.

Perfect with the Fool of Hills Chardonnay.

“We work closely with organic farmer Florian Hoffinger from Mount Franklin Organics to serve really fresh and perfectly ripe produce,” explains Cameron. There is also a rump cap,

again cooked slowly over the coals for a tender piece of steak with a seared crust and lovely pink interior. You could order a mozzarella, tomato and basil salad or perhaps a salad or beetroot roasted over the coal and served with fresh goat curd and hummus. Finish with a cheese plate then perhaps a panna cotta or a plate with fresh sweet figs, creamy mascarpone and drizzled with honey. Like the wines the food is delicious and elegant. There is minimum intervention by chef Cameron McKenzie and his team. “We like the fruit tell the story in our wines and the produce do the talking in the dishes we serve in the dining room,” says Cameron.

Passing Clouds Dining Room; 30 Roddas Lane, (off Station Rd), Musk; Fri-Mon 12pm-3pm; (03) 5348 5550; bookings recommended.

Passing Clouds Cellar Door; daily 10am-5pm; www.passingcloudswine.com.au

L O S T M A G A Z I N E | 15

LO ST PRODU CE

Australia’s Best Chook STORY AND PICTURES BY RICHARD CORNISH

L

ate last year Bruce Burton’s big fat chickens were described as the best chook in the country. Chefs across Victoria were espousing the virtues of his slow raised, big birds with firm flesh and hard bones. The former pilot turned farmer was raising Sommerlad breed chicks on this Trentham East Farm using the highest animal ethics. They are true free range where the adult animals roam free on pastures and are fed certified organic feed. Milking Yard Farm chickens were in the media and winning national awards.

Then disaster struck. The supplier of the Sommerlad chicks found themselves in a complicated investment deal that saw them wound up.

Bruce and his wife Roz were left with a farm, feed and hungry customers - but no chickens.

“The Sommerlad was developed by (NSW breeder) Michael Sommerlad over a period of 15 years to create a chicken that will thrive outdoors in Australian pastures,” explains Bruce. “You can’t put a chicken that has been bred to thrive in big sheds of 30,000 chickens in a paddock and expect it to do well,” he explains. “They are not bred for it.” He explains that the Sommerlad is a large bodied, multipurpose bird developed from lots of different breeds such as Rhode Island Reds, Faverolles and Naked Necks.

Late last year Bruce bit the bullet. He purchased a quarter of the Sommerlad breeding stock and expanded his ability to raise his own chickens from fertilised egg. (The rest of the breeding stock was purchased by interstate breeders).

Today Bruce keeps his breeding flock amongst a shelter belt between the house and the

5 open Veggie

Gardens of Glenlyon

LO S T P RO D U C E paddocks looking out to the Wombat forest in one direction and Mount Macedon to the other. “All chickens originally came from Asian jungle fowls and this mimics that environment perfectly,” says Bruce. The production flock are housed in mobile A frame homes open to pasture and protected by Max and Maisy, the Maremma Sheepdogs.

With the flock up to speed again, he now turns out enough birds to supply his retailers and top restaurants such as The Lake House and Brae plus meet the increasing demand from home deliveries. The birds cost around $25 a kilogram, about five times the price of cheap industrial supermarket chicken. Are they five times as good? Free to run and flap their wings, the birds develop strong muscles and

connective tissue. There is also a layer of deep yellow fat that develops under the skin. All this leads to superb flavour and texture. The flavour is far more developed and stronger than a factory farm raised chook and the texture is quite firm and to the tooth. This makes Milking Yard Farm chickens perfect for slow braises and slow wet roasts – dishes that can be shared with up to 12 people.

While Milking Yard Farm birds are available from Meatsmith Butcher, Hagens Organic Butchers and Peter Bouchier in Melbourne, Bruce is keen for people to make the most of his home delivery system both in Central Victoria as well as Metro Melbourne.

Place orders at www.milkingyardfarm.com.au

M I L K I N G YA R D FA R M CHICKENS ARE PERFECT FOR SLOW BR AISES AND SLOW WET ROASTS – D I S H E S T H AT C A N B E SHARED WITH UP TO 12 PEOPLE.

Saturday 10 February

10am-4pm Collect tickets & info from Glenlyon Hall

Bubbles and Petals "There’s not much of Crofter’s Fold blanc de noirs. Just 500 bottles. The vineyard is tiny. " STORY AND PICTURES BY RICHARD CORNISH

LO S T D R I N K

T

he fine lines of beads dance a dizzy helix as they make their way up the glass. Under the raft of rich brioche aroma from the lees contact this lovely cold climate sparkling carries the flavours of berries, blackcurrant and earthy raspberries with a lovely, lasting savoury finish.

A beautiful wine that cries out for a marriage with food. With a subtle blush of pink Crofters Fold blanc de noirs speaks volumes about the way the fruit were grown. Tight little bunches of pinot noir grapes grown on the north east facing slopes on the border of the granite and basalt country at the edge of the Cobaw Ranges near Kyneton. No pesticides, mostly rain watered and hand-picked.

There’s not much of Crofter’s Fold blanc de noirs. Just 500 bottles. The vineyard is tiny.

Last year’s vintage has already been al-

located. In fact, the only way you are going to be able to taste some is by ordering it at Annie Smither’s Du Fermier in Trentham or by placing an expression of interest for the 2018 vintage on the website. Crofter’s Fold is a micro farm. Just 12ha there is just a quarter hectare under vines and another dedicated to aromatic roses and peony roses. “We want to be small,” says Ashley Wren. “We want to farm on a human scale,” adds Danielle Wren. The husband and wife team took over the historic farm, neglected vineyard and old sheds and rustic buildings, back in 2012.

Proponents of the micro farming movement they set about rejuvenating the vineyard and planting out a protected site with roses.

“A couple can make a living from just a few acres,” says Danielle as she picks her roses.

They are hybrid tea roses and carry names

COFFEE. GIN. BEER. WINE. FOOD.

Things to eat, drink and buy. Plenty of spaces to relax and enjoy.

63 Barkly St Glenlyon (less 10min from Daylesford) phone 5348 7922 open Thursday-Monday 8:30am-4pm L O S T M A G A Z I N E | 19

LO ST DR INK

ASHLEY AND DANIELLE WREN, CROFTERS FOLD

(PS HAPPY VALENTINES!) 55 Vincent St Daylesford 03 5348 3577 open 7 days until late

like Addictive Lure and Perfume Passion. They are wonderfully scented and like the wine have notes that recollect memories of other scents. “The supermarket roses are often grown in countries like Kenya and Brazil,” says Danielle. “They are sprayed with pesticides and preservatives and look beautiful,” adds Ashley. “But they have no aroma. None at all,” says Danielle.

LO S T D R I N K

They see themselves as part of something akin to Slow Food, where they take time to grow the flowers (and the grapes), use no pesticides or chemicals and are up close to their plants on a daily basis. “It is interesting,” says Danielle.

“Each rose bush and every vine seems to have its own personality. Over time you get to know each one and how they like to grow each season. It’s quite a wonderful way to farm.”

Crofters Fold roses are available at Prunella in Kyneton and Flowers in a Vase in Woodend.

Crofters Fold also sell their freshly cut flowers direct to the public for just $60.50 for 50 stems. For flower and wine queries visit their website www.croftersfold.com.au

Passing Clouds Winery cellar door & Dining Room 9 minutes from daylesford Cellar Door 7 days 10am-5pm Dining Room Friday - Monday for Lunch 30 Roddas Lane Musk VIC 3461 passingclouds.com.au | (03) 5348 5550 For Dining Room reservations: feast@passingclouds.com.au

LO ST MA KE R

It’s Not Just Cricket STORY AND PICTURES BY RICHARD CORNISH

O

n the side of a steep valley a short drive out of Hepburn Springs at Shepherd’s Flat is a cricket pitch carved into the side of hill. In the paddocks next to it are planted willow trees from which are made cricket bats.

Surrounding the pitch are pavilion-like buildings in which is displayed a huge collection of some of Australia’s best cricket and sporting memorabilia. Along the back wall are handmade bats ready for sale.

“This is only place in the world you can follow the production of cricket bats from bud to bat,” says Trish Tinetti. Her husband Ian nods. They run this intriguing sports history tourism set up called Cricket Willow.

“Yep. We grow some of the best cricket willow in the world here,” he says. He explains that in 1902 the Captain of the touring English team, Archie MacLaren, got into conversation with umpire Robert Crockett at the MCG. MacLaren expressed his dismay to Crockett, a Shepherd’s Flat man, that Australia didn’t grow cricket willows. “So when McLaren got back to England he sent back some cuttings in a Thermos,” says Ian. The cuttings sent from England were grafted onto creek willows. As the trees grew more cuttings were taken and planted until, by the end of WWI, there were thousands of cricket willows around Shepherd’s Flat.

Crockett began to make bats on his Shepherd’s Flat property. In the 1920s he moved operations to Footscray but the bat making skills stayed in the valley. Willows were planted on the Tinetti farm in the late 1960s and bats

LO S T M A K ER were made after the trees were mature enough to harvest some twenty years later. Ian Tinetti learned to carve bats from his father. He also learned how to grow and care for the willow trees, making them perfectly straight to make the perfect bat. He learned how to harvest the trees, cut the ‘billets’ out of the trunk using an axe and how to season the timber, a process that can take years. In a room overlooking the cricket pitch he takes a sharped tool he slowly carves out the shape of the bat, taking time to mould the ‘scoop’ at the back of the bat. “One of our bats, if properly oiled and looked after,” says Ian, “it will last you forever.”

Ian seems keen to get the cricket talk over. We walk up the hill to the old milking shed. It is room after room of displays and artefacts showing how bats were made but also celebrating the Swiss Italians of the area. Tinetti is just one of hundreds of names of families who immigrated to the Daylesford region during the gold rush. With that Ian points out one of Sir Donald Bradman’s bats before cooing over his prized possession – a ball once used by Sam Morris. “He was our region’s only test cricketer,” explains Ian. Born in Australia to West Indian parents he played for Australia in 1886. “Sir Garfield Sobers knows who Sam Morris is,” says Ian. “But not many locals have heard his name.”

Cricket Willow, 355 Hepburn-Newstead Rd, Shepherds Flat; (03) 5476 4277; Open daily; $3 admission; www.cricketwillow.com.au

L O S T M A G A Z I N E | 23

LO ST RECIPE

Roast Moroccan

by Sallie Harvey Chicken

This month’s LOST chef is Sallie Harvey. She is a magnificent cook and sings like an angel. She lives in Basalt and has a passionate love affair for the food of Morocco. Her latest venture is SOUQ where she will come to your home and cook a magnificent Moroccan feast.

ROAST MOROCCAN CHICKEN. PHOTOGR APHY BY RICHARD CORNISH

LO S T R EC I P E I love going to the spice shops in the markets at Marakesh where you’re hit with this overwhelming wall of aroma. Saharan cumin, pungent ground ginger and that heady mystery that is frankincense. I ask the spice master to mix me some chicken spice mix to my taste which is based on turmeric with complimentary aromas of ginger and fennel. You can make this mix and use it to make with mari-

nade for chicken pieces. This recipe makes a great roast chook but please feel free to chop the chicken into pieces and slow cook it in a tajine, or heavy based pot, with the vegetables in some chicken stock. (If you’re using one of Bruce Burton’s magnificent birds from Milking Yard Farm then this is definitely what you will need to do)

INGREDIENTS

SALAD INGREDIENTS

1 TABLESPOON GROUND TURMERIC

BUNCH CORIANDER

1 TEASPOON GROUND CUMIN

HANDFUL FENNEL FRONDS

1 L ARGE CUCUMBER , MEDIUM CHOPPED

1 TEASPOON COARSELY GROUND BL ACK PEPPER

1 MEDIUM ONION, PEELED AND QUARTERED

½ TEASPOON GROUND GINGER

2/3 CUP CHOPPED PRESERVED LEMON

3 TOMATOES, FINELY DICED

½ TEASPOON GROUND FENNEL SEEDS

8 SMALL KIPFLER POTATOES, WASHED

3 DILL CUCUMBERS, FINELY DICED

½ TEASPOON GROUND FENUGREEK SEEDS

8 SMALL CARROTS, TRIMMED AND WASHED

JUICE OF A SMALL LEMON

PINCH SAFFRON THREAD

1 L ARGE FREE R ANGE CHICKEN

1 RED ONION, FINELY DICED 1 YELLOW CAPSICUM, FINELY DICED

EX TR A VIRGIN OLIVE OIL SALT, PEPPER , SUGAR

125ML EX TR A VIRGIN OLIVE OIL

Preheat the oven to 240C. Mix together the spices in a bowl. Add the extra virgin olive oil and mix. Pick the leaves from the coriander and set aside. Add the coriander roots and stems to the bowl with the fennel fronds, quartered onion and half the preserved lemon.

In a large baking tray lay out the potatoes and carrots with the rest of the preserved lemon. Cover with water. Stuff the chicken with the fennel, onion, coriander and lemon mix, squeezing the oil out as you will need this to cover the chook. Rub the chicken with the season oil and place breast down on the vegetables. Roast for 15 minutes or so until the skin is brown. Turn breast up and cook for a further 15 minutes or until the skin is brown.

Reduce heat to 100C.

While the chicken is roasting make the salad by placing the chopped cucumber, onion, capsicum, tomatoes and dill with half of the coriander leaves, the lemon juice, extra virgin olive oil a pinch of salt and pepper and sugar to taste.

Cook the chook for a further hour or until the flesh is cooked. Remove from the oven and allow the chicken to rest. Dress with the remaining coriander leaves. Enjoy with some bread or even a bowl of couscous.

To book Sallie and one of her SOUQ feasts, call 0409 339 308.

Pizzeria

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

5348 4123

|

Home deliveries

24 Albert Street Daylesford

FRIDAY TO SUNDAY |

www.pizzerialaluna.com.au L O S T M A G A Z I N E | 25

BY LOC AL MIXOLOGIST BERNARD GL AUDE

P H O T O G R A P H Y B Y LO D AS NT N YCW TON OOCOKTTA IL

BLOODY MARY (WITH A LOST TWIST)

FIRE ROASTED TOMATO JUICE

1 2 0 M L F I R E R O A S T E D T O M AT O J U I C E

1T S P PA P R I K A

60ML QUALIT Y VODK A ( F O X X Y ' S C E L L A R B R AT I O N S H AV E A N E N O R MOUS R ANGE OF QUALIT Y VODK A)

CLAM OR MUSSEL JUICE

6 DASHES WORCESTERSHIRE SAUCE

Over an open flame (stove top or bbq), char the tomatoes until skins start to blacken. Roast tomatoes in an oven for 1 hr at 120c. Remove and blend tomatoes with paprika until liquefied. Strain through a fine sieve and store until needed. (Will last for up to a week in fridge)

3 D A S H E S TA B A S C O ( 5 - 6 F O R S P I C Y ) 15ML PICKLE BRINE P I N C H M U R R A Y R I V E R P I N K S A LT P I N C H F R E S H LY G R O U N D B L A C K P E P P E R 1/4 LIME 1/4 LEMON GARNISH M A R I N AT E D M T F R A N K L I N C H E R R Y T O M AT O E S C E L E RY S TA L K A DSU M FA R M H O US E PI CK LE S FR I ED CELERY LE AV E S

Roll (pour to aerate) all ingredients except lime and lemon between to 2 large cocktail glasses or jugs about 6 times Pour contents into highball glass, squeeze in lemon and lime wedges, add ice.

Garnish with marinated hellfire tomatoes (see Page 31), celery stalk and pickles.

8 L A R G E M T F R A N K L I N O R G A N I C T O M AT O E S

S H E R R Y T O TA S T E

To get clam or mussel juice- put clams or mussels in a pot with a lid with enough water or sherry to steam them (about 1/4 cup for 500 grams of mussels) it should take about 1 minute after water starts boiling. The liquid remaining after the clams or mussels have opened is a delicious broth you can use to make a sauce for your dish. Pinch about 15ml per drink and add to your fire roasted tomato juice for added complexity.

FOR BERNARD'S SENSATIONAL RECIPES TO HIS HELLFIRE TOMATOES AND A WICKED ALTERNATIVE TO TABASCO, TURN TO PAGE 31.

L O S T M A G A Z I N E | 27

5

COMPILED BY RICHARD CORNISH

Reasons To Get Lost... (in other words, things coming up that you simply cannot miss)

G l e n ly o n O p e n V e g e ta b l e Gardens Glenlyon has some of the most wonderful, fertile soil on earth. Deep chocolate brown soil in which, according to locals, ‘if you plant toothpicks in the evening, by morning you’ll have fence posts’!

Come to this historic village on the banks of the Loddon River on Saturday Feb 10 to see five fertile vegetable gardens of locals Rosie Ashbolt, Edward Benedict, John Cable, Dan Harris and Yvette Reading. They will be showing off their summer crops, from vintage tomatoes and super sweetcorn to delicate lettuce and edible flowers.

They will also be selling their produce direct form their gardens. How to turn unforgiving clay soil in rich humus will be a feature of the gardens, as will a demonstration (10:30am-noon) on how to build a wicking bed. Tickets ($5 per garden) and location info at the Glenlyon Hall or online booking at trybooking.com/TRPU.

For your chance to win 2 free tickets to the Glenlyon Open Vegetable Gardens, email us at found@lostmagazine.com.au and tell us what you love most about gardening.

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Too Many Mirandas Many locals want the Hanging Rock experience to focus more on its indigenous and natural culture.

The urge, however, to celebrate the drama of young lost women as described in Joan Lindsay’s fictitious 1967 work Picnic at Hanging Rock is overwhelming. Named after one of Lindsay’s characters Too Many Mirandas (Feb 24, 3pm6pm) is a mass Miranda flashmob celebrating our fascination with the mystery. It is also open to anyone. Attend a workshop to rehearse the dance moves or simply turn up to Hanging Rock on the day, dressed as a Victorian school girl and quickly learn the Corset Conga and the Miranda Mirror.

The event will be professionally filmed for social media and screened during Council’s 2018 Arts and Culture Season launch at the Kyneton Town Hall in March. www.mrsc.vic.gov.au

Bress Cider and Swine Have you been to Bress in Harcourt? Owner Adam Marks is an amazing winemaker, raconteur and a hard-core Francophile who has even built a French inspired chicken coup. A character to say the least during vintage it is not surprising for him to whip off his daks mid winery tour to do some urgent bare foot pigeage - pressing the cap of the

LO S T P L AC ES fermenting wine by foot. Anyway – his events are always fun and his Cider and Swine Day on Feb 24 sees him opening up bottles of his own cider that have been on lees for more than five years. Served with spit roast pork as part of a three-course meal with drinks it costs just $65pp.

Bress Wine and Cider; 3894 Harmony Way, Harcourt; (03)5474 2262;www.bress.com.au

Chill Out For 21 years Chill Out has been celebrating the diversity of the LGBTI culture turning Daylesford and Hepburn into the gender rainbow capital of the nation. The 2018 four-day Labour Weekend event promises to be the best yet, energised by the glorious win of love and reason resulting in Australia’s newfound status as a Marriage Equality nation. Dress in a pink cozzie and head to Daylesford Pool for smooth tunes from the waterside DJ and the smoky funk from frying sausages. The official opening is the Out and Proud Disco featuring a special guest performance by the Australian Kylie Show – I can’t that out of my head! There’s

Poof Doof in the Bush, the fabulous Adam Richard presenting a queer comedy night, walks, tours, dinners, dancing, talks and an all-embracing sense of fun and community. www.chilloutfestival.com.au

Lost Trades Fair You probably know what a cooper is but do you know what a luthier does for a living? If you’re in Kyneton on the Labour Day long weekend you could learn that a luthier is a person who makes lutes. Lost Trades are the antidote to the modern world. As the threat of automation hangs over society the lost and endangered manual skills of bootmakers, bookbinders, typesetters and sawyers are not only becoming more sought after the careers themselves are becoming more popular.

There are nearly 100 different arcane, but highly skilled, trades represented at the Lost Trades Fair.

It’s held on a bend of the Campaspe River at the Kyneton Racecourse on March 10 and 11. Entry is $15.

Buy tickets at www.losttrades.info

EAT . DRINK . LOVE LOCAL Kick back and relax in the region’s best beer garden 03 5424 1516 . Cnr High St & Cosmo Rd, Trentham . www.thecosmopolitanhotel.com.au

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Restaurants and Cafés A SECOND ELEMENT 5348 4996 74 Vincent St Daylesford. Open 12noon til late Thurs-Tues (closed Wed). Pizza, pasta & kebabs with fresh local ingredients. Dine in or takeaway.

BELLINZONA TASTINGS 5348 2271 77 Main Rd Hepburn Springs. Tastings Cellar Door & wood-fired pizza alfresco dining. Open Lunch Friday-Sunday. Restaurant open Dinner Wed-Sunday. Private function rooms available.

BELVEDERE SOCIAL 5348 2088 82B Vincent St Daylesford. Lunch & Dinner Wed-Sun. Cocktail Bar, Tasty Bar Menu and Fine Dining. Beautiful rear courtyard. www.belvederesocial.com.au CLIFFYS EMPORIUM 5348 3279 30 Raglan Street Daylesford Breakfast & Lunch Daily 8am-4pm Iconic historical cafe with great food, coffee, deli and produce.

DAYLESFORD HOTEL 5348 2335 2 Burke Sq Daylesford. Dinner Every Night from 5pm. Lunch Fri-Sun. Seasonal pub food, terrific wine list and speciality beers. Amazing balcony.

Huge beer garden. $20 meal deals Mon-Thurs.

FARMERS ARMS CRESWICK 5345 2221 31 Albert St Creswick. Lunch & Dinner Daily.

Historical pub created in gold rush era with beautiful remodelled interior. Outstanding pub and bistro dishes with in-house charcuterie.

FARMERS ARMS DAYLESFORD 5348 2091 1 East St Daylesford. Lunch & Dinner Daily. Fantastic seasonal menu in towns oldest characterfilled hotel. Huge range beers, wines by glass & spirits. Dog friendly beer garden.

OLD HEPBURN HOTEL 5348 2207 236 Main Rd Hepburn. Lunch Sat-Sun. Dinner Wed-Mon. Frugal food $20 Mon/Wed/Thurs.

All Schnitzels Thurs 5-7. Live music every w'end www.oldhepburnhotel.com.au PERFECT DROP 5348 1100 5 Howe St Daylesford. Open Lunch FridaySunday. Dinner Friday-Tuesday. Award-winning restaurant serving local, ethical and organic produce. Wine bar and courtyard.

THE PARKLAND 5422 3769 37 Piper St Kyneton. Lunch & Dinner FridayTuesday. Stylish dining space with inviting bar.

Eat casually and drink seriously or eat seriously and drink casually. theparklandkyneton.com.au PIZZERIA LA LUNA 5348 4123 24 Albert St Daylesford. Fri-Sat 5pm-10pm.

Thurs, Sun, Mon 5pm-9pm. Closed Tue & Wed. Takeaway pizza with home delivery Friday to Sunday. www.pizzerialaluna.com.au RED GINGER THAI 5348 1163 31 Albert St Daylesford (opposite Coles) Open 5-9pm Wed-Mon. Closed Tues. Authentic Thai cuisine. Dine in or Takeaway. Licensed & BYO (wine only) Order online redgingerthai.com.au RUBENS @ HEPBURN 5348 2843 70 Main Rd. Hepburn Springs.

Lunch Wed-Sun. Dinner 7 Days.

Mediterranean cuisine and take-away. www.rubensrestaurant.com SWEET DECADENCE AT LOCANTRO 5348 3202 87 Vincent St Daylesford.

Open 7 days 9.30am-5pm.

Premium Handmade chocolates, desserts & cakes. Breakfast and Lunch daily.

FRANK & CONNIE'S KITCHEN 5348 1156 97 Main Rd Hepburn Springs. Dinner Wed-Sun. Lunch Fri-Sun. Whatever comes out of the pot!

Blackboard menu, seasonal produce with Spring Sunday sessions wood-fired pizzas & cocktails

SWISS MOUNTAIN HOTEL 5345 7006 3454 Midland Hwy Blampied.

Dinner Tue-Sun. Lunch Wed-Sun. Historical hotel. Modern bistro with the classics, local beers and wine. Great place to relax!

GLENLYON GENERAL STORE 5348 7922 63 Barkly St Glenlyon. Open Thurs-Monday 8:30am-4pm. Great coffee and Menu. Full of wonderful local produce and homewares. Fully licenced. Large outdoor beer garden.

THE SURLY GOAT 5348 4628 3 Tenth St Hepburn Springs. Dinner Thurs-Sat. Lunch Fri-Sun. Bar and Dining. Seriously good food & wine in relaxed atmosphere by Hepburn Mineral Springs Reserve. thesurlygoat.com.au

LAKE HOUSE 5348 3329 4 King St Daylesford. Lunch & Dinner Daily.

One of Australia's most awarded regional restaurants on banks of Lake Daylesford.

Bookings essential. www.lakehouse.com.au

WOMBAT HILL HOUSE CAFÉ 5348 3329 Wombat Hills Botanical Gardens (Off Central Springs Rd) Daylesford Thurs-Mon 9am-4pm.

Fresh seasonal menu, beautiful garden setting. www.wombathillhouse.com.au

LAVANDULA SWISS ITALIAN FARM 5348 3329 350 Hepburn-Newstead Rd Shepherds Flat Open 10.30am-5.30pm Thurs-Mon (7 days in school holidays). Mediterranean fare under trees in historical Swiss-Italian gardens.

Galleries and Studios

MERCATO 5348 4488 32 Raglan St Daylesford. Lunch Fri-Sun. Dinner Thur-Tue. Exquisite food & wines in ambient setting. Tapas Thurs-Sunday afternoons. The quality you know and love in small bites to share.

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CONVENT GALLERY 5348 3211 7 Daly St Daylesford. Open 10am-4pm daily.

Described as the most beautiful gallery in Australia set in 6 acres of beautiful gardens with local, national and international artists. $5 entry.

Wineries and Farmgates DAYLESFORD CIDER 5348 2275 155 Dairyflat Rd Musk | Award Winning Craft Cider | Cellar door opens for drinks 7 days; Weekdays 12-4 Weekends 11-5 | Kitchen open 12-3 Friday-Monday www.daylesfordcider.com.au PASSING CLOUDS 5348 5550 30 Roddas Lane, Musk. Winery open daily 10am-5pm. Lunch 12pm Fri-Mon (bookings are essential). Fresh seasonal produce. Menu changes weekly. www.passingclouds.com.au

Let's shop til we drop...

BOWEN & KENNETH 5348 1678 Shop 1, 9 Howe St Daylesford. Open 10am5:30pm every day except Tue. Stylish home decor & furnishings, quirky designs, art, gifts, local artisan wares. www.bowenkenneth.com FOUND 0457 234 616 119 Vincent St Daylesford. Open 6 days (except Tue) 10am-4pm. A hand selected collection of unique and eclectic antiques for your world and your home. www.found.style FOXXY'S AT CELLARBRATIONS 5348 3577 55 Vincent St Daylesford. Open 7 Days until late. Regions largest range of local and international wines, spirits, beers and champagne. One of Lost's favourite bottle shops.

PORTAL 108 5348 4353 108 Main Road Hepburn Springs. Open Wed-Sat 10am-5pm. Sun/Pub Hols 10am-4pm.

A lifestyle store for everyone. www.portal108.com.au

Spa, Massage and Beauty ABANDON STRESS MASSAGE Mobile to your doorstep. 7 days.

Contact 0401 369 743 abandonstress.com.au DAYLESFORD HEALING MASSAGE 5348 1099 5/11 Howe St Daylesford. Open daily. Bookings essential. More than just a massage - Mind Body and Soul. Book onlinemassagehealing.com.au SALUS SPA AT LAKE HOUSE 5348 3329 4 King St Daylesford.

Open daily. Bookings essential.

Blissful treatments and mineral water spas. www.lakehouse.com.au/spa

Getting hitched?

SCRUB HILL 1869 5348 5550 1713 Daylesford Ballarat Rd, Dean.

Magnificent restored bluestone church and hall set under shade of Himalayan Cedar. Available for stylish events. www.scrubhill1869.com.au

TO LIST YOUR BUSINESS IN LOST - THE GUIDE TO WHERE TO FIND IT CALL 03 5348 4927 OR SEND US AN EMAIL AT ADVERTISING@LOSTMAGA ZINE .COM. AU

Markets and Fairs SATURDAY 3RD FEBRUARY

SATURDAY 10TH FEBRUARY

SATURDAY 17TH FEBRUARY

DAYLESFORD FARMERS MARKET 9am-1pm Daylesford Primary, Vincent St Daylesford

BALLAN FARMERS MARKET 9am-1pm Mill Cottage, 96 Inglis St Ballan

CRESWICK MARKET 9am-2pm Napier & Victoria St Creswick

WOODEND FARMERS MARKET 9am-2pm High Street Woodend

KYNETON FARMERS MARKET 8am-1pm St Pauls Park Piper St Kyneton

GLENLYON VILLAGE MARKET 9am-1pm Glenlyon Hall, Glenlyon

SUNDAY 4TH FEBRUARY CASTLEMAINE FARMERS MARKET 9am-1pm Moyston St, Castlemaine

S U N DAY 11T H F E B R U A RY CLUNES FARMERS MARKET 9am-2pm Collins Place Clunes

LEONARDS HILL HALL & COUNTRY MARKET 9am-2pm 2095 Ballan-Daylesford Rd, Leonards Hill TRENTHAM FARMERS MARKET 9am-1pm Trentham Town Square

DAYLESFORD SUNDAY MARKET 8am-4pm Daylesford Railway Station, Midland Hwy

DAYLESFORD SUNDAY MARKET 8am-4pm Daylesford Railway Station, Midland Hwy

GISBORNE ALL SEASONS MARKET 9am-12pm Brantome St Gisborne

MALDON MARKET 9am-2pm Cnr Church & Edwards St Maldon

DAYLESFORD SUNDAY MARKET 8am-4pm Daylesford Railway Station, Midland Hwy

GREAT GISBORNE MARKET 9am-2pm Hamilton & Aitken St Gisborne

WOODEND LIONS CLUB MARKET 9am-3pm High St Woodend

WOODEND LIONS CLUB MARKET 9am-3pm High St Woodend

S AT U R DAY 2 4T H F E B R U A RY LANCEFIELD & DISTRICT FARMERS MARKET 9am-1pm High St Lancefield S U N DAY 2 5 T H F E B R U A RY DAYLESFORD SUNDAY MARKET 8am-4pm Daylesford Railway Station, Midland Hwy

S U N DAY 1 8 T H F E B R U A RY

Live Music Venues The following venues have regular live entertainment every weekend.

To get the most up-to-date information on latest gigs, please refer to each venues website or facebook page.

OLD HEPBURN HOTEL 5348 2207 236 Main Rd, Hepburn. Open 7 Days. Live Music every weekend. Great meals. Free courtesy bus. www.oldhepburnhotel.com.au

BLUE BEAN LOVE 5348 2297 115 Main Rd Hepburn Springs. Open 7 days from 8am for breakfast & lunch. Live Music and Dinner every Friday, Saturday and Sunday facebook.com/bluebeanlove

SPA BAR DAYLESFORD 0429 585 129 22 Howe St Daylesford. Daylesford's only live music venue. Open Wed-Sat with live music, DJ dance club every Fri & Sat. Central European/ Italian menu. Great wine list and cocktails facebook.com/spabardaylesford

COCKTAIL RECIPE CONTINUED FROM PAGE 27

HELLFIRE TOMATOES

WICKED "TABASCO"

1 2 C H E R R Y T O M AT O E S

(FOR THOSE WHO LIKE A BIT MORE OOMPH)

10 0ML VODK A

8 HABANERO PEPPERS

3 DASHES WORCESTERSHIRE SAUCE

1 /4 G R E E N PA PAYA

4 D A S H E S TA B A S C O

120ML WHITE WINE VINEGAR

P I N C H M U R R A Y R I V E R P I N K S A LT

2 P I N C H E S S A LT

P I N C H F R E S H LY G R O U N D B L A C K P E P P E R

1 T S P M U S TA R D

1 / 2 C E L E R Y S TA L K ( C U T I N T O 6 - 8 C M L E N G T H S )

1 CLOVE GARLIC 6 - 8 L E AV E S CO R I A N D E R

With a toothprick, prick tomatoes all over.

Submerge tomatoes in all other ingredients and leave to steep overnight in fridge or up to 3-days.

Outrageously good garnish or cheek snack.

Get out your blender and throw it all in. Go wild.

Strain through a fine sieve, pop it in a sterile jar or bottle. Pop it in the fridge until you need a kick.

Some of you will only need 1/4 tsp per cocktail.

Those who live on the wild side, go nuts.

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