YO U R S T O K E E P
JUNE 2018
The Cellar Series Lunches at Lake House
CO N T E N TS F E AT U R E
E AT
Volcanoes Rising Up
The Prodigal Son
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12
DRINK
PRODUCE
Cider Time
Truffle Time
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21
MAKE
RECIPE
Cuts So Deep
Truffled Triple Cream Brie
25
30
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Five Reasons
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(To Get Lost)
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NEW WINTER MENU OPEN SEVEN DAYS. PURVEYORS OF PRODUCE AND WINE BREAKFAST, LUNCH AND CHARCUTERIE 30 RAGLAN ST DAYLESFORD 03 5348 3279 FOLLOW US @CLIFFYSEMPORIUM
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VOL 1 8 I S S U E 1 7 5 | J U N E 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
Sarah Lang sarah@lostmagazine.com.au E D I T O R AT L A R G E
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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. C O V E R P H O T O : Truffled Triple Cream Brie, Alla Wolf-
Tasker, Three Decades On. Photo by Lisa Cohen. Head to Page 30 for the recipe and a chance to win Alla's book.
for all your body treatment needs 25 Albert Street, Daylesford daylesforddayspa.com.au 4 | LO S T M AG A Z I N E
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THE HOUSES DAYLESFORD PROVIDES BEAUTIFUL LUXURY ACCOMMODATION IN THE HEART OF DAYLESFORD AND THE SURROUNDING MACEDON RANGES REGION. WHETHER YOU'RE A COUPLE LOOKING FOR A ROMANTIC GETAWAY, OR A LARGE GROUP WE HAVE THE PERFECT PROPERTY TO SUIT YOUR NEEDS, CATERING FOR EVERYTHING FROM WEDDINGS AND EVENTS TO CORPORATE STAYS.
Lost News In September 2017, a small group of dedicated foodies embarked on a cook tour of Gascony with none other than our favourite chef and writer, Annie Smithers. It was the Insiders Tour of Gascony with the gregarious Kate Hill who runs the cooking school and retreat, Camont. Kate and Annie had hosted a few masterclasses at du Fermier in Trentham and it was on one of these that the two of them hatched a plan to run a dual tour. Set amongst a backdrop of tiny exquisite French villages, markets bursting at the seams with local produce, and magnificent century old Chateaus, Annie has penned a little book about the seven days spent in the South West of France, cooking, eating, exploring and making new friends. I was thrilled to have been asked to design and publish the book which is filled with beautiful photographs by the talented Patricia Niven and includes all the recipes from the masterclasses held on the tour. Its only 88 pages but packs a punch and is a wonderful little gift at only $20. You can purchase directly from Annie at du Fermier or online at lostmagazine.com.au. But be quick. It is a very limited edition print run. Our local distilleries continue to punch well above their weight with both Terra Australis Distillery, Daylesford with their Lady Susanne Gin and Animus Distillery, Kyneton with two of their gins all picking up silver medals at the recent 2018 World Spirit Competition in San Francisco. Both distilleries have only been producing fine gins for less than a year and these medals are added to the hauls they have received over the past several months. Also going from strength to strength is the Ballarat International Foto Biennale (BIFB). They recently acquired the former Union Bank in Lydiard Street, Ballarat which will become home to the new National Centre for Photography, Australia’s only regional art gallery dedicated exclusively to the art of pho6 | LO S T M AG A Z I N E
WRAP UP OF NEWS AND HAPPENINGS IN OUR REGION BY SARAH LANG
tography. The NCFP will house two permanent gallery spaces, a contemporary gallery for rotating curated exhibitions, and a community gallery. Alongside this will be a dedicated photobook library, a traditional darkroom, artist in residence studios, accommodation and educational workshops facilities. BIFB are a not-for-profit organisation, which has hosted the internationally recognised photography festival biennially since 2009. Last year’s 2017 event included exhibitions across more than 100 buildings and laneways and attracted a record audience of 26,000 people. In its four-week period, the festival had an economic impact of $3.89 million to the City of Ballarat. For more details visit ballaratfoto.org Another building getting a new lease on life is the former National Bank of Australasia in Trentham. This striking, albeit austere building has housed a myriad of businesses in its lifetime but most recently was the very popular Trentham Collective which closed suddenly earlier this year much to the dismay of locals and visitors alike. One of those who was concerned about the closure, was supremely talented designer Lynda Gardener and her partner, Mark Smith, former Marketing Director for Queen Victoria Markets. “We didn’t have any intention of opening a food business”, laughs Lynda, “but we simply had to make sure this building didn’t fall into the wrong hands!”. Lynda has a knack for creating drop-dead gorgeous spaces including The White House Daylesford, The Estate Trentham and The Apartments St Kilda. So it was no surprise that, after a couple of short months, this old building has emerged as the Trentham General Store and is a truly beautiful environment. Lynda has collaborated with iconic paint brand Bauwerk to create her own colour palette. Known as the “Queen of White”, it was inevitable that there would be more than
one shade of white in this range, but it is the dramatic 'General' (named after Trentham General Store) that makes this interior fit out something entirely unique and special. It’s not brown, it’s not olive, it is just sexy as hell. Combined with a razor-sharp edge where the dark walls meet the bright white, there are pops of colour from a vintage magazine rack and the light is broken up by gigantic boston ferns hanging from the ceiling. The result is utterly contemporary and inviting – but the history and patina of the building is celebrated and you can almost hear the walls softly sighing. The café also offers a large room filled with provisions, homewares and goods that allow you to take a little bit of Lynda magic home with you. Further back is a delightful library and quirky reading nook to escape on those days when the world is too noisy. A private dining room at the very rear will give locals a sweet little space to hold meetings or a lunch for 8-12 people. The menu is, as expected, filled with organic local produce, an all-day breakfast menu, larger lunch staples with Supreme coffee beans on the grinder. Trentham General Store will be open Thursday-Monday 7am4pm. Follow them on social media @trentham.general
Right: General is our new favourite shade of drama. Trentham General Store. Opens May 31. Photo by Danny Wootton.
massage. facials. therapies. healing. reiki. vibrosaun. tarot. retail. 11 Howe Street, Daylesford 3460 | 03 5348 1099 | massagehealing.com.au LO S T M AG A Z I N E | 7
Volcanoes Rising Up STORY AND PHOTOGR APHY BY RICHARD CORNISH IMAGE OF MT FR ANKLIN (OVERLE AF) BY CHRIS TIMMINS, D E S T I N AT I O N A B O V E .
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It is possible they may have witnessed volcanic activity because the name they have for the area translates as ‘smoking ground’.
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he country in which we live is immensely powerful. Literally. Under our feet is rolling current of magma that until very recently was erupting through the crust spewing lava across the countryside and sending ash and scoria sky high with devastating frequency. There are four hundred volcanoes spread across Victoria from the western outskirts of Melbourne to Mount Gambier in South Australia. Some have erupted in the past 10,000 years, the description of the destruction still alive in the stories of the Gundjitmara people of Western Victoria. The volcanoes of Victoria are not all extinct. Many are just dormant. The possibility of a volcano erupting in the near future, geologically speaking is inevitable “It could be 10,000 years or I guess it could be next week,” said Dr Erin Matchan of the University of Melbourne’s School of Earth Sciences. “There’s a certainty that another one will occur at some point,” Dr Matchan said in an interview with Fairfax media three years ago. In a nation of ancient weathered soils the relatively recent eruptions of volcanoes in our region sees our farmland furnished with some of the deepest and most fertile soil in the country. Rich in minerals and organic matter, this chocolate brown soil grows, we think, the best produce in Australia. It is also the reason our gardens are so good. In the heart of Daylesford is Wombat Hill. This is an old volcano that
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rises almost a 100m above the centre of town. It was set aside as a reserve as early as 1854 with plantings beginning in the 1860s. Many Northern Hemisphere trees were given to the gardens by Ferdinand Mueller from the Royal Botanic Gardens in Melbourne where Wombat Hill’s founder William Sangster once worked. The gardens were opened with a procession from the centre of town to the summit and the planting of two oaks to celebrate the marriage of the Prince of Wales to Princess Alexandra. The trees thrived in the rich, deep volcanic soil and some are still growing today. One of the largest and most obvious volcanoes in our region is Mount Franklin. Its cone rises from the countryside, the Pinus radiata plantation on its slopes highlighting the geomorphology even further. Mount Franklin has an eerie quality. A road hugs the side of the volcano, passing by bluestone boulders, possibly ejected when she last erupted around 500,000 years ago. The bitumen of the road is cracked and crazed. Moss grows in the shadow cast by ancient manna gums. The road finds a gap in the lip of the crater, a place where lava once breached the rim flooding the surrounding valleys with molten rock. The gold bearing streams that were covered by the lava were later excavated during the Gold Rush. These were the deep leads that made many so rich. The road drops into the caldera. There is a park inside Mount Franklin with free camping
AN INSIDER’S TOUR OF
GASCONY BY ANNIE SMITHERS
Special offer for to Lost readers. This gorgeous limited edition magazine has over 80 pages of Annie’s cooking tour around Gascony and includes recipes from the trip. Only $20. Free postage. Buy online at www.lostmagazine.com.au LO S T M AG A Z I N E | 9
10 | L O S T M A G A Z I N E
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that attracts grey nomads and younger alternative lifestylers. With the rock towering above the grounds inside are in shadow for much of the day. Smoke from campfire lingers near the ground. They are not the first to camp here. This is a sacred site to the Djadja Wurrung people, the Loddon Valley tribe. They call Mount Franklin Lalgambook. It is possible they may have witnessed volcanic activity because the name they have for the area translates as ‘smoking ground’. A walk around the rim of Mount Franklin reveals the power of volcanoes to transform rock. The gas has permeated liquid rock aerating the lava which has then solidified to create large rocks that are a big as small television that weigh no more than a bottle of milk. AERIAL SHOT OF MT FR ANKLIN (LEFT) B Y C H R I S T I M M I N S , D E S T I N AT I O N A B O V E .
While the volcanoes of Central Victoria might not be as large as they are in the Western District, they are more tightly concentrated. You’ll pass three on the way to Glenlyon. Take the road from Daylesford to Ballarat and the road meanders around several volcanoes with Mount Warrenheip looming to the south, its sister Mount Buningyong nearby. It is interesting to note the volcanoes served as important look outs and place to light communication fires for the Wathaurong and Djadja Wurrung, a similar role they have today being used as locations for repeater stations and mobile phone towers. As you drive around look out for our volcanoes. They dominate our horizons. Yandoit Hill. Mount Moorookyle. Mount Kooroocheang. Heaghney Hill. Powlett Hill. In these parts, if it's round and above ground you can safely assume it’s a volcano.
The Prodigal Son
STORY AND PHOTOGR APHY BY RICHARD CORNISH
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iam Thornycroft was 10 years old when he started work at Cliffy’s Emporium in Daylesford. Seventeen years later he has returned to town and bought the old store and café. Together with his partner Dan Condon and business partner and old school friend Samantha Mackley and her partner Michael Chapman, within just a few months of taking the keys, they have begun to return the iconic eatery to the glory days when she first opened.
Soon Liam was washing dishes. By 12 he was front of house taking orders and suggesting which local wine to have with which dish. “Geoffrey told me to tell the bemused patrons I was his nephew in case they reported me to Liquor Licencing,” says Liam with a laugh. At Cliffy’s he saw a business based on local produce where what wasn’t sold in the store was cooked and sold at a better margin – think deliciously rich bread and butter pudding with lashings of cream.
“I was hanging around Mum and Dad’s nursery next door to Cliffy’s after school,” remembers Liam. “I was running under owners (and founders) Mary Ellis and Geoffrey Grey their feet. I was so eager to see how the business worked. How the food was made. How the coffee was made. I think in desperation they sent me outside to crush boxes and stack them in the recycling.”
Liam left and went to work at Breakfast and Beer at 13 on weekends and then the Convent Gallery for a decade including full time after he graduated from high school. There he won awards for his barista work and was able to put in practice his impressive IT skills. He left for the big smoke and in July 2016 he and his partner opened a café in West Footscray called Dumbo.
“I think in desperation they sent me outside to crush boxes and stack them in the recycling.”
Address 6 Howe St, Daylesford
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“I wasn’t really looking for a business of my own but the lease on a 1950s milk bar two minutes’ walk from our house came up,” explains Liam. Dumbo opened to critical acclaim, a place that captured the zeitgeist in a suburb whose burgeoning popularity had just begun. At that time, back in Daylesford, it was no secret that Cliffy’s had lost its lustre from its halcyon days. When the business came up for sale last year Liam was wary at first to look at a regional venture. He waited until Dumbo had settled in then worked with his partner on a strategy to take on Cliffy’s. At that time old school chum Samantha had finished a successful long-term stint at Sovereign Hill and was ready for a new challenge. A few months on and Cliffy’s is back. The shelves are stocked with food you need, Ella Fitzgerald has bumped Beastie Boys from the playlist and good old fashioned polished-up home cooking sits alongside more refined dishes on the menu.
We tried the winter menu with Liam and Sam recently and were blown away by the simple but moreish sticky date hot cakes with mascarpone and butterscotch sauce. There was a Croque Madame topped with a perfectly set runny egg and a hot lunch dish of truffled polenta with mushrooms. While the wine list is local with some of the teams’ interstate and international favourites, the food from the kitchen is made with mostly local produce where practical. “It is really interesting to be back, to see the old faces and friends,” says Liam. “I think what I really like most is to see Cliffy’s like she used to be. It is such a special place.” Cliffy’s Emporium 20 Raglan Street, Daylesford; 5348 3279; Mon-Fri 8am-3pm, Sat-Sun 8am-4pm
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the cooler months see us turning to our enormous selection of red wines. (and ports and sherries and whiskies...)
we proudly stock the world's best champagne, local and international sparkling, local and international wines, beers, ciders, mixed drinks and an impressive range of local and imported spirits. 16 | L O S T M A G A Z I N E
55 Vincent St Daylesford 03 5348 3577 open 7 days until late
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The Inn Ciders STORY AND PHOTOGR APHY BY RICHARD CORNISH
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ut the back of Musk, where the farms give way to the Wombat State Forest there is a little orchard of old fashioned apple trees. They bare equally old-fashioned names like Fox Whelp, Yarling Mill and Brown Snout. These aren’t eating apples. They are cider apples. Varieties from England’s West Country where cider is still a way of life. “I used to go to pubs like the Black Pot or the Coronation Tap back home,” says Clare Mackie. She lived in Bristol where there was a
cider called Exhibition that was so strong the publican would only sell it in half pints. She and her husband Jonathan met in the Australian outback and bought Daylesford Cider with its 10 year old orchard of 2000 English cider variety apple trees three and half years ago. Jonathan offers a bite of a Yarling Mill apple. It is fragrant but when bitten into dries out the mouth. “That is the tannin,” explains Jonathan. “That is really important to the structure of the cider. It’s like the tannin in wine.”
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LO ST DR INK We go into the cidery, a green shed surrounded by lawn, ringed by bush. “The cold weather is great for fermenting,” he says. “I like to make my cider nice and slow. It develops more complex flavour.” The apples are picked by hand and binned by variety. Some are sharp, some are bitter sharp, others are sweet while the rest bitter sweet. To achieve different styles of cider Jonathan chooses and mixes different varieties of apples and then crushes them to make a blended apple juice. This is then fermented using both wild yeast and cultured yeast depending on the style.
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 18 | L O S T M A G A Z I N E
LO S T D R I N K The cider can spend weeks or up to 8 months on lees slowly developing more flavour and nuance. It is filtered, bottled and pasteurised on site. The tasting room was built by an Englishman. Solid red brick surrounded by garden it has the feel of a village inn. It is warm and cosy against the chill outside. Perfect weather for cider. Daylesford Ciders fit very much into the traditional English style. Do not expect fizzy alcoholic lolly water. This stuff is the real deal. The Wild is made with Kingston Black and Sweet Coppin apples and fermented by 100% wild yeast. With its generous alcohol (7.4%) and slight touch of brettanomyces (funky yeast) it is very reminiscent of a good Normandy farmhouse cider. Try the Vintage Dry, with eight months on lees it has textural complexity that underlies punchy fruit aromas and refreshing bitterness. Many love the Summer Petillant a blend of table and cider apples that is slightly lighter and fruitier. “That’s a bridging cider,” says Clare. “It helps people who like the industrial sweet ciders understand the farmhouse ciders we make here.” There is a basic menu is the dining room (FriSun 12pm-3pm) with dishes that match perfectly with cider. Come for lunch of perhaps some slow-cooked free range pork with apples and cider reduction followed by perhaps some spiced cider and apple and rhubarb crumble. If you just want a snack consider Dan’s cider scones with home-made plum jam and fresh cream.
Daylesford Cider, 155 Dairyflat Road, Musk; Mon-Fri 12pm-4pm, Sat-Sun 11am-5pm; (03) 5348 2275; daylesfordcider.com.au
108 Main Road, Hepburn Springs Wed-Sat 10-5 Sun & Pub Hols 10-4 portal108.com.au Tel: 5348 4353 L O S T M A G A Z I N E | 19
Embrace Slow Fashion. Appreciate Quality.
Mon-Sat 10-4 Sun 11-3 49 Albert Street, Creswick
thefarmerswifestore.com.au
Truffle Time
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S T O R Y B Y R I C H A R D C O R N I S H . P H O T O S S U P P L I E D B Y B L A C K C AT T R U F F L E S .
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here is a chill in the air. The surrounding bush is quiet but there are two boisterous dogs amongst the oak trees. Ella and Marla are truffle dogs and they have their noses to the ground sniffing out the truffles under the rich red earth. “They tell us where the truffles are,” says truffle grower Andres Haas from Black Cat Truffles. “But they don’t tell us how ripe they are.” That is a job for humans. He and his wife Lynette have good noses. They spend a good deal of winter on their knees determining when their truffles are ripe for harvest. Their 6ha property is at Wattle Flat between Daylesford and Ballarat where 2.6ha was planted out with deciduous English Oak and evergreen Holm Oak 11 years ago. The trees were inoculated with a fungus, Tuber melanosporum, also known as Perigord Truffle or French Black Truffle. Andres explains that the truffle is the fruiting body of the fungus. The fungus is a mycelium, an underground web of white fibres that live in a symbiotic relationship with the trees. The tiny filament like threads intertwine with the tree roots. The tree gives the
fungus glucose from the sap while the fungus forages for minerals in the soil for the tree. Over spring the spore bearing truffles begin to form underground. Over summer and autumn, they grow to their full size but it takes a drop in soil temperature for the spores to grow and their distinctive aromas to develop inside the truffle. When ripe the aroma permeates the soil, and has an enticing aroma somewhere between sweet fungus and musk. “There are compounds in the truffles that are similar to the sex hormones in pigs,” says Andres. “Which is why in Europe they have been known to use pigs in the hunt for truffles. While they have really sensitive snouts they also have a ravenous appetite for truffles which means that a lot of truffles end up inside the pigs. Most people use dogs these days.” Andres and Lynette are busy over winter checking their thousand or so trees several times a week seeing which trees have ripe truffles attached to their roots. This winter they continue their popular truffle hunts. These start mid-morning on chilly winter weekends where guests rug up and hunt about L O S T M A G A Z I N E | 21
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LO S T P RO D U C ER
the oak trees with the hounds. Guests are offered special truffle digging tools to scrape away the earth and reveal the truffle hidden beneath. This is done very carefully and slowly as truffles are an expensive item, $2.50 per gram. The largest removed from the ground at Black Cat Truffles was 990g. You do the math. The truffle hunt is followed by a taste of truffle dishes including truffle butter spread on fresh baguette, truffled zucchini and leek soup, truffled potato dauphinoise and truffled ice cream with a glass of Champagne. Cost is $115 per person. If you can’t make a hunt stop by the farm gate over winter to buy fresh truffle or order a truffle dish made with Black Cat Truffles at: The Lake House or Bistro Terroir, Daylesford; Farmers Arms, Creswick; Craig’s or Underbar, Ballarat. Black Cat Truffles; 150 Howards Rd, Wattle Flat; Sat-Sun 10am-4pm (Winter); www.blackcattruffles.com.au Left: Truffle hunting with Narla. Image by Julian Kingma L O S T M A G A Z I N E | 23
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Cuts So Deep
LO S T M A K ER
STORY BY RICHARD CORNISH. PHOTO BY SEAN MCKENNA .
“Frazer’s ability to capture the emotional alienation of the male and depict the Australian bush with an almost mythical reality quality has seen him described as the Tim Winton of the printing press.”
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n the outskirts of Castlemaine, where the houses give way to bush, is David Frazer’s studio. He is a print maker. He uses tools to cut into wood, linoleum and copper to make plates which are coated in ink and then pressed onto paper. You will have seen his work. Melancholic renditions of the Central Victorian landscapes. Lone caravans cutting a silhouette against the dusk sky and solitary men standing outside their family homes looking out to the stars. Frazer’s ability to capture the emotional alienation of the male and depict the Australian bush with an almost mythical reality quality has seen him described as the Tim Winton of the printing press. Presently he is working an epic piece, engraving four 30cm by 40cm copper plates that will be printed together to make an impressive 80cm x 120cm print called Tangled Wood. It is heavily influenced by the country that can be seen from Dog’s Rocks near the summit of
LO S T M A K ER Mount Alexander near Harcourt. It will be also be printed as a series of single frames and diptychs. “There is a lot of work involved in these big pieces,” says David with a little weariness in his voice. He has moved across to copper from lino because it is less manually taxing. “When I start a piece, which may take three to four months to finish,” says David, “I start with a bare block of lino or a plate of copper. I look at it for a while and simply start with no real plan. It is an organic process.” The process is painstaking slow. A knife, blade or etching tool is taken to surface. Stroke by stroke, dot by dot, the plate is engraved to create the negative of the final piece. “Every mark I make is considered,” says David. “But it is killer on the joints.” Arguably David’s most recognised work is Mr. Vertigo. The lone man on the roof of his house leaning out into the sky as if he is about to fly off. He appears in many guises in David’s work. David himself spent hours on the roof of
Above: Slow Boat, David Frazer, 2016, 120x180cm
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LO ST MA KE R
Above Left: Wounded Wood I, David Frazer, 2017, 60x44cm. Above Right: The Deal, David Frazer, 2015, 98x69cm. www.dfrazer.com
28 | L O S T M A G A Z I N E
LO S T M A K ER the family home in Murtoa in the Wimmera. “As a young kid I’d climb on top of the house on Saturday afternoons and look out onto the deserted town,” he remembers. His father was a teacher so David moved with his father’s postings. He lived on the Mornington Peninsula at Rosebud where he was nurtured by his high school art teacher. Despite gaining great satisfaction drawing cartoons he went to art school and studied painting and sculpture. He took another path through the share houses of inner Melbourne dabbling in performing arts before he returned to the strong graphic and narrative opportunities that print offered. David says his strongest influences are “Bewick and Waits” referring to Eighteenth century engraver Thomas Bewick, who etched the natural world around him in rural England, and gravel voiced American singer Tom Waites. “There is humour in the darkness of the Tom Waits world that appeals to me,” says David. Other musicians who have had an impact on
his life are Paul Kelly and Cold Chisel’s Don Walker, both of whom he has collaborated with to make limited edition hand printed wood cut books. He is soon to work on a similar project with Nick Cave. David also draws great inspiration from the landscape of the region. One of his most successful recent works was the epic Waiting For Rain depicting an intricate landscape viewed from a high vantage point. It was inspired by the outlook from the Rock of Ages near Maldon. “Those places have a certain energy,” he says. “I am sure they are (indigenous ) sacred sites. They always evoke a certain feeling. A certain mystery.” Tangled Wood limited edition prints will be released in August. To see more of David Frazer’s works visit Lauriston Press, 37B Piper St, Kyneton; 0423 630 783; lauristonpress.com.au
Roaring fires & red wine*. The Daylesford in Winter.
(*plus great food, great beers & loads of smiles)
OPEN FOR DINNER 7 NIGHTS FROM 5PM LUNCH FRIDAY-MONDAY BOOK HOTEL ROOMS ONLINE. FOR FUNCTIONS OR ENQUIRIES OR CALL US ON 03 5348 2335
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L O S T M A G A Z I N E | 29
LO ST R E CIPE
TRUFFLED TRIPLE CREAM BRIE, FRENCH TOAST, TRUFFLED HONEY, SOUSED SULTANAS SERVES 10 This June we celebrate Alla Wolf Tasker’s new book Three Decades On: The Lake House and Daylesford, a collection of the recipes that has made The Lake House one of Australia’s best dining and accommodation destinations. This recipe is one of Lost's favourites. INGREDIENTS 500G WHEEL OF TRIPLE CREAM BRIE
B R I O C H E L O A F C U T I N T O 1 0 6 X 3 C M R E C TA N G L E S
20G FRESH TRUFFLE
2 PA S T U R ED EG G S
1 5 0 M L B O I L I N G WAT E R
10G SUGAR
2G EARL GREY TEA
125ML MILK
5 0 G S U LTA N A S
CL ARIFIED BUT TER FOR FRYING
1 4 0 G H O N E Y , P R E F E R A B LY M E S S M A T E
METHOD
Cut cheese in half horizontally through the middle. Grate half the fresh truffle over one side, ensuring it is evenly coated. Replace the other half of the cheese on top. Set aside. Brew the tea. Place sultanas in the hot tea and leave to macerate until the tea is cool. Cover and set aside. Gently warm the honey until runny. Grate the remaining fresh truffle and allow to infuse before using. Mix the eggs, sugar and milk together well. Soak each side of the bread slices in the egg mix for a few seconds. Fry in a pan on medium heat in a little clarified butter until golden brown on both sides. Slice the truffled brie into wedges. Place wedges on top of the French toast rectangles and warm in an oven at 160C until the toast is warmed through and the cheese is just soft but not runny. Place the French toast on the plate. Scatter some well drained sultanas around. Drizzle the truffled honey over the cheese and sultanas and garnish with additional slices of truffle if desired. THREE DECADES ON: THE LAKE HOUSE AND DAYLESFORD. $69.95. PURCHASE AT RECEPTION, LAKE HOUSE, 4 KING ST DAYLESFORD OR ONLINE AT WWW.LAKEHOUSE.COM.AU 30 | L O S T M A G A Z I N E
READER GIVEAWAY One lucky reader will win a copy of Alla's book, Three Decades On - Lake House and Daylesford. Email us your name, address and phone number to found@lostmagazine.com.au by 5pm Friday 22nd June 2018. Winner will be drawn at random. We will call the winner and post results on facebook. And whilst we love getting treats, no bribes will be accepted and our decision is final.
LO S T R EC I P E
“The luxury of truffle (we now have several relatively prolific truffieres in this area), combined with the luscious creaminess of a wonderful Brie, the soft eggy yield of French toast and the fragrance of truffled honey and sultana, make up this indulgent little dish we keep being asked to repeat at Lake House over and over again. And when the honey is from our bees – that’s true luxury.” A L L A W O L F -TA S K E R A M
L O S T M A G A Z I N E | 31
LO ST PLACES
5
Reasons To Get Lost...
COMPILED BY RICHARD CORNISH
01. Wombat Hill Plant Sale The Friends of Wombat Hill Gardens have been beavering away in the botanic gardens all summer. They have also been doing some serious planting in their potting shed, potting up cuttings and bulbs in preparation for one of their big fundraisers for the year. On Saturday June 9 and Sunday June 10 from 9am to 10am you can find plants for sale at around half retail price. This year the team are focusing on tulips including Blue Parrot, Lucky Parrot, Spring Green, Salmon Mentons and Ivory Maureens. Patrice O’Shea from Friends of Wombat Hill suggests you take the opportunity to walk the path to the cafe where you will see the big, luxuriant Arthropodiums, which come into flower in late Spring. www.wombathill.org.au
FOR EXTRA ORDINARY WEDDINGS
WOOTTONANDNICHOLLS.COM.AU
LO ST PLACES
02. Dames, Drinks and Drawing
04. Woodend Winter Arts Festival
The human form has been drawn ever since men and women could hold muddy sticks in their hands. The artistic endeavour continues at the historic Guildford Music Hall every last Wednesday of the month (Next is Wed June 27) with life drawing classes with shorter poses to kick off with then longer poses to finish. Classes cost $20 and you bring all your art gear from pencils to paper to easels. You can also nip across to the pub during breaks for a quick glass of local red. You’ll be drawing women dresses in burlesque costumes, namely Cherry Flambe, HullabaLulu and Minky Charlton from local burlesque troupe Bliss Bombs. Start time occurs in the evening well after the kitchen at the pub opens for Wednesday Meal Deal at 6pm.
From the 8th June to the 11th of June the 14th annual Woodend Winter Arts Festival brings together Australian and international artists, performers, authors and commentators. Events this year include four performances of La Pellegrina: A Medici Extravaganza in its first professional performance in Australia. Featuring soloists Jacqueline Porter and Robert Macfarlane, this is an event not to be missed. There will also be concerts featuring artists such as Lucinda Moon, Davide Monti, Pietro Roffi, Joseph Tawadros, Melbourne Ensemble, Jacqueline Ogeil, Ensemble Gombert and Accademia Arcadia. See the beloved Max Gillies in two special performances.
Head to eventbrite.com.au and search Dames, Drinks & Drawing
03. The Tesky Brothers These four young men from Warrandyte sound like they grew up on the banks of the Mississippi, the scent of tupelo in their nostrils. A blues quartet, Their Half Mile Harvest album was a knockout success and their shows are often sell outs. At the time of printing there were still tickets for their Castlemaine appearance at the Theatre Royal on Thursday June 14 for the I Get Up tour. Tickets are $44 and under 18 year olds can attend with a responsible adult. theatreroyalcastlemaine.com.au
woodendwinterartsfestival.org.au
05. Viva Espana! Internationally acclaimed, Award Winning concert pianist, ‘Young Steinway Artist’, Nicholas Young joins internationally renowned 10 String Guitarist Matthew Fagan combine musical passion and virtuosity to celebrate the Spirit of Spain “El Vito”. The duo are a world first, bringing together the traditional flamenco elements of Spanish Guitar with the concert masterpieces of composers Isaac Albeniz, Manuel De Falla, Joaquin Rodrigo in stunning new arrangements. The great concert music of the Spanish Piano Masters Albeniz and Granados are reinterpreted exploring the exhilarating flamenco guitar techniques of Paco De Lucia and Paco Pena blending with virtuoso concert piano. Sat 9 June: 7.30pm, The Art Gallery of Ballarat, $30 artgalleryofballarat.com.au/gallery_events Sun 17 June: 3pm, Castlemaine Town Hall, $30, espanaspiritofspaincastlemaine.eventbrite.com
34 | L O S T M A G A Z I N E
MID-WINTER
MARKET MID-WINTER MARKET
Gold Sponsors
d Sponsors
JUNE 10 10 4-8pm JUNE 4-8pm VINCENT STREET, DAYLESFORD
VINCENT STREET, DAYLESFORD For information contact giving@hhs.vic.gov.au or call 5321 6555.
For information contact giving@hhs.vic.gov.au or call 5321 6555. proceeds supporting Hepburn Health
proceeds supporting Hepburn Health
Silver Sponsors
Silver Sp
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
PHONE: 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
PHONE: 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
PHONE: 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. Great cocktails facebook.com/spabardaylesford
I F YO U H AV E A L I V E M U S I C V E N U E T H AT H A S L I V E M U S I C E V E RY W E E K E N D , L E T U S K N O W B Y EMAIL EDITOR@LOSTMAGA ZINE .COM . AU
Monday Thursday & Friday 5pm until late Saturday & Sunday 12pm until late Classic Pub Fare - Eat in or Take-away available Monday $20 Parma night ( 8 varieties ) Thursday $20 Curry Night Live Music, Beer garden Events, Functions, Venue Hire
36 | L O S T M A G A Z I N E
Markets and Fairs SATURDAY 2ND JUNE
SUNDAY 15TH JUNE
DAYLESFORD FARMERS MARKET 9am-1pm Daylesford Primary, Vincent St Daylesford
CLUNES FARMERS MARKET 9am-2pm Collins Place Clunes
WOODEND FARMERS MARKET 9am-1pm High Street Woodend SUNDAY 3RD JUNE CASTLEMAINE FARMERS MARKET 9am-1pm Moyston St, Castlemaine DAYLESFORD SUNDAY MARKET 8am-4pm Daylesford Railway Station, Midland Hwy DAYLESFORD SUNDAY FARMERS MARKET 8am-4pm At The Woodshed. 21A Raglan St Daylesford. NEW Produce/ Farmers Market opposite Sunday Market. GISBORNE ALL SEASONS MARKET 9am-12pm Brantome St Gisborne GREAT GISBORNE MARKET 9am-2pm Hamilton & Aitken St Gisborne SATURDAY 14TH JUNE BALLAN FARMERS MARKET 9am-1pm Mill Cottage, 96 Inglis St Ballan
DAYLESFORD SUNDAY MARKET 8am-4pm Daylesford Railway Station, Midland Hwy DAYLESFORD SUNDAY FARMERS MARKET 8am-4pm At The Woodshed. 21A Raglan St Daylesford. NEW Produce/ Farmers Market opposite Sunday Market. MALDON MARKET 9am-2pm Cnr Church & Edwards St Maldon SATURDAY 16TH JUNE CRESWICK MARKET 9am-2pm Napier & Victoria St Creswick GLENLYON VILLAGE MARKET 9am-1pm Glenlyon Hall, Glenlyon LEONARDS HILL HALL & COUNTRY MARKET 9am-2pm 2095 Ballan-Daylesford Rd, Leonards Hill TRENTHAM FARMERS MARKET 9am-1pm Trentham Town Square
SUNDAY 17TH JUNE DAYLESFORD SUNDAY MARKET 8am-4pm Daylesford Railway Station, Midland Hwy DAYLESFORD SUNDAY FARMERS MARKET 8am-4pm At The Woodshed. 21A Raglan St Daylesford. NEW Produce/ Farmers Market opposite Sunday Market. WOODEND LIONS CLUB MARKET 9am-3pm High St Woodend SATURDAY 23RD JUNE LANCEFIELD & DISTRICT FARMERS MARKET 9am-1pm High St Lancefield SUNDAY 24TH JUNE DAYLESFORD SUNDAY MARKET 8am-4pm Daylesford Railway Station, Midland Hwy DAYLESFORD SUNDAY FARMERS MARKET 8am-4pm At The Woodshed. 21A Raglan St Daylesford. NEW Produce/ Farmers Market opposite Sunday Market.
KYNETON FARMERS MARKET 8am-1pm St Pauls Park Piper St Kyneton
Indoor playground and cafe Open 9.30 - 5.00 Wednesday - Friday 10.00 - 4.30 weekends Facebook page: https://www.facebook.com/daylesfordplaycafe daylesfordplaycafe@gmail.com 8/37 - 39 East Street, Daylesford | Phone: 5348 1537 L O S T M A G A Z I N E | 37
Restaurants 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. COSMOPOLITAN HOTEL 5424 1516 Corner High St & Cosmo Rd, Trentham. Bar open 7 days. Lunch and Dinner Wed-Sunday. Kick back & relax in regions best beer garden. cosmopolitanhotel.com.au 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. 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 KAZUKI'S 5348 1218 1 Camp St Daylesford. Lunch Saturday and Sunday. Dinner Thursday to Monday. Contemporary Japanese/Australian fine dining. kazukis.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 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. 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. 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 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
38 | L O S T M A G A Z I N E
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
HEPBURN GENERAL STORE 5348 2764 102 Main Rd Hepburn Springs. Open 7 day from 7am. (Sundays 8am) Groceries, great fresh food incl take-home meals, local sourdough, great coffee, icecream and providore.
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
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.
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.
SAULT 5348 6555 2439 Ballan-Daylesford Rd, Sailors Falls. Dinner Wed-Sun. Lunch Fri-Sun. Contemporary fine dining in magnificent surroundings. www.sault.com.au 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! 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
Café's and Coffee BAD HABITS CAFE AT CONVENT 5348 3211 7 Daly St Daylesford. Open 10am-4pm daily. Breakfast, Brunch, Lunch, morning and afternoon tea in magnificent Convent Gallery. Seasonal menu and best scones in Daylesford. CLIFFY'S EMPORIUM 5348 3279 30 Raglan St Daylesford. Breakfast & Lunch and Take-Away. Open 8am-3pm Mon-Fri 8am-4pm Sat-Sun. Legendary Iocal cafe with great coffee, food, regional produce & wine. DAYLESFORD PLAY CAFE 5348 1537 8/37-39 East St Daylesford. Open 9.30am-5pm Seven Days. Indoor playground and cafe for parents and kids of all ages. Host your childs birthday party here. Bookings essential. DOS 5348 3756 2/97 Vincent St Daylesford. Open daily. Mon-Fri 7am-7pm Sat-Sun 8am-6pm. Full range delicatessen, charcuterie and cheeses, toasties, produce and coffee. 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.
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
Foodstores and Deli's CLIFFY'S EMPORIUM 5348 3279 30 Raglan Street Daylesford Open 7 days for Breakfast, Lunch & Charcuterie. Iconic historical cafe with great food, coffee, deli and produce. DOS 5348 3756 2/97 Vincent St Daylesford. Open daily. Mon-Fri 7am-7pm Sat-Sun 8am-6pm. Full range delicatessen, charcuterie and cheeses, toasties, produce and coffee. 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. HEPBURN GENERAL STORE 5348 2764 102 Main Rd Hepburn Springs. Open 7 day from 7am. (Sundays 8am) Groceries, great fresh food incl take-home meals, local sourdough, great coffee, icecream and providore. ISTRA SMALLGOODS 5348 3382 36 Wheelers Hill Rd Musk (6min Daylesford). Farmgate store and European Delicatessan. Open Mon-Fri 8am-4pm Sat 9am-2pm. www.istrasmallgoods.com.au
Catering SPADE TO BLADE CATERING 0448 483 616 21A Raglan St Daylesford. Specialising in locally grown organic produce and slow food. Small intimate gatherings to large functions and weddings. www.spadetoblade.com HEPBURN GENERAL STORE 5348 2764 102 Main Rd Hepburn Springs. Open 7 day from 7am. (Sundays 8am) Take-home meals, platters, cheese boxes, hampers and catering. www.hepburngeneralstore.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
Farmgate and Produce
Bottle Shops & Wine Stores
Places to Stay
ANGELICA ORGANIC FARM 0438 482 738 Delicious seasonal organic vegetables by annual subscription Feb-August. Deliver to 4 Melbourne hubs, Daylesford, Woodend. By appt only. www.angelicaorganicfarm.com.au
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 in the region.
FARMERS ARMS ART MOTEL 5348 2091 New, edgy motel filled with glorious art and heavenly beds. Ten motel rooms plus 3-bedroom Heritage cottage. Book online www. farmersarmsartmotel.com.au
BROOKLANDS FREE RANGE FARMS Rare breed British white 100% grass fed beef and pastured Berkshire Pork. Nitrate free bacon & ham. State Winner Delicious Produce Awards. Find us at Farmers Markets or call 0422 748 670 facebook.com/brooklandsfreerangefarms
WINE & THE COUNTRY 5348 3756 1/97 Vincent St Daylesford. Open 7 days. Mon-Fri 12pm-late. Sat-Sun 10am-late. Wine Shop & Bar. Next to DOS deli.
HOLYROOD HOUSE 5348 1063 51 Stanbridge St Daylesford. Unparalleled service in magnificent Victorian Guest House. www.holyrooddaylesford.com.au
CAPTAINS CREEK 0408 169 110 Kangaroo Hills Rd, Blampied. Certified organic wine, apple cider, goldfields farmhouse cheeses, eggs, seasonal organic fruit & vegetables, organic dorper lamb and Black Angus beef. Cellar door and cafe. www.captainscreek.com ISTRA SMALLGOODS 5348 3382 36 Wheelers Hill Rd Musk (6min Daylesford). Farmgate store and European Delicatessan. Open Mon-Fri 8am-4pm Sat 9am-2pm. www.istrasmallgoods.com.au JONAI FARMS 0422 429 362 Uncommonly delicious ethical pork and beef. We are a family of ethicurean butchers raising pastured rare breed large black pigs and a small herd of cattle. Seasonal masterclasses. For farmgate sales call or visit www.jonaifarms.com.au SIDONIA BEEF. NATURALLY 0403852 276 Seasonal beef boxes available each season. 8kg of delightful beef avail for collection at Duck Duck Goose in Piper St Kyneton. Regenerative farmers since 1865. www.sidoniabeef.com.au 80 ACRE FARM 0408 329 156 We farm and sell Rare breed grass fed Belted Galloway beef and free range pastured pork. Regenerative farmers. Find us at Fitzroy Mills Market or call us. www.80acrefarm.com
Kids Activities DAYLESFORD PLAY CAFE 5348 1537 8/37-39 East St Daylesford. Open 9.30am-5pm Seven Days. Indoor playground and cafe for parents and kids of all ages. Host your childs birthday party here. Bookings essential.
Galleries and Studios 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. RED DOOR GALLERY ON FRASER 0408 034 017 31 Fraser Street Clunes. Open Thurs to Sun 10am-4pm or by appointment. Featuring local and regional artists and a range of locally handcrafted gifts www.reddoorgalleryonfraser.com
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 MULCH 5422 6383 64 Piper Street Kyneton. Open Thurs-Sat 10am5pm, Sun 11am-3pm. Your regional stockist of Aesop, TOMS, Le Creuset, Lazybones, Planet Luxe and more... mulchliving.com 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
THE HOUSES DAYLESFORD 5348 2008 Office located at 3 Howe St Daylesford. We specialise in large, executive properties all with exquisite furnishings, art and decor. We welcome wedding groups, corporate retreats and group bookings. Full service agency.
Spa, Massage and Beauty DAYLESFORD DAY SPA 5348 2331 25 Albert St Daylesford. The Art of Relaxation. Complete range of beauty services, spas, wraps, and wide variety of massages for total mindbody wellness. daylesforddayspa.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 online massagehealing.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
Wineries and Cideries 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
Eat. Drink. Be Local.
Winter is coming. (and we love it) Winter is coming and we are getting hot under the collar. The change of seasons is our favourite time of year. The old deciduous trees on Wombat Hill are still cloaked in their outrageously colourful red, orange and vermillion autumnal leaves. The mists hangs in the valleys and drifts through the forest. We love sitting inside sipping hot mulled wine or a rich local red in front of our crackling wood fires. This is the time when the winter vegetables, growing in the deep, rich, chocolate brown soil, are at their very best.
1 EAST ST DAYLESFORD
•
The frosts make the carrots sweet and the brassicas are crisp and tasty. And to showcase winter, we will be serving classic slow cooked meat dishes like beef cheeks, lamb shanks and rich seafood laksa. And every Friday night, we host our famous meat raffle to raise money for a local community group. It’s a fun night at the bar where everyone gets into the spirit and new friends are made. Come and join us at the Farmers Arms and perhaps stay in our new Art Hotel across the road – arrive as a visitor and wake up as a local!
03 5348 2091 • OPEN 7 DAYS LUNCH & DINNER
THEFARMERSARMS.COM.AU