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W W W. H OT E L F R A N G O S .C O M . AU 8 2 V I N C E N T ST R E E T DAY L E S F O R D 3 4 6 0 VICTORIA AUSTRALIA HOTEL FRANGOS
E : i n f o @ h ot e l f r a n g os. c om .au T: +6 1 3 5348 23 6 3
D AY L E S F O R D
@hotelfrangosdaylesford
hotelfrangosdaylesford
CO N T E N TS
LO S T P L AC ES
F E AT U R E
E AT
Masters of Food and Wine
On the Slow Road
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15
PRODUCE
A R T I S T/ M A K E R
The Whole Hog
Art of the Bush Gothic
19
25
DRINK
PL ACES
Secrets of the Back Room
Five Reasons
(To Get Lost)
31
41
RECIPE
RECIPE
Porchetta Sage Hazelnuts
Scallops from Sault
35
C O C K TA I L
Lilith's Kiss
39
37 Lost News
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Markets 45 Directory
46
COFFEE, FOOD, DELI + WINE OPEN SEVEN DAYS FOR BREAKFAST AND LUNCH PURVEYORS OF PRODUCE. GIFTS, HOMEWARES AND WINE 30 RAGLAN ST DAYLESFORD 03 5348 3279 FOLLOW US @CLIFFYSEMPORIUM
CLIFFYSEMPORIUM.COM.AU
LO S T M AG A Z I N E | 3
VO L 18 I S S U E 1 7 8 | S EP TEM BER 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
Richard Cornish editor@lostmagazine.com.au LOST PHOTOGR APHER
Danny Wootton hello@dannywootton.com.au DESIGNED BY
The Yellow Brick Road Agency enquiries@yellowbrickroadagency.com.au HE AD OF DISTRIBUTION AND DELIVERY
Richard Herr (Ritchie Rich) 0428 327 198
ADVERTISING ENQUIRIES
advertising@lostmagazine.com.au 03 5348 4927 - 0477 990 098 www.lostmagazine.com.au ALL RIGHTS RESERVED
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 I M A G E : Scallops, squid ink, candied chilli,
tapioca crisp and caviar. This beautiful image was captured by Jezriel Gainino at Sault. Follow Jez on Instagram @journeywithjezriel. Get the recipe on Page 36.
great donuts! 97 Main Road Hepburn Springs 03 5348 1156
frankandconnies.com.au 4 | LO S T M AG A Z I N E
OFF THE BEATEN TRACK HOSPITALITY
So much more than provisions...
EAT
Seasonal country cooking, hand made cakes
DRINK Superior Victorian, Australian and International gin collection, poured a little differently. Local and craft beers, cocktails and a good regional wine selection.
SHOP Eclectic selection of charcuterie, cheese, preserves and condiments as well as the essentials.
FRIDAY NIGHTS Get a great start to the weekend by kicking it off with Friday night at the General Store! Fish and chips, risotto and something meaty. Come down for a feed, a nibble or drinkies every Friday from 5:30pm. (Last orders 8:00pm)
63 Barkly St Glenlyon (less 10min from Daylesford) phone 5348 7922 open 7 days 8:30am-4pm
WISH MOVING HOUSE WAS THIS EASY? No matter if you are moving into the area for the first time, moving to the big smoke or just moving across town - we will take care of you and your prized possessions like its our own home we are moving. Locally owned and operated, Oz Trans are the leading local removalist and general transport specialists in the entire Daylesford and Central Highlands region for over 25 years. • • • •
Home, piano and commercial removals House packing services Sensitive freight All kinds of art cared for
• • • •
Furniture deliveries (new & s/hand) General freight and produce cartage Bulk freight, dry and chilled Packing supplies available
CALL JASON ON 0407 697 877 OR VISIT OUR NEW WEBSITE F R E I G HT · T RANS PORT · REMOVAL S DAYLESFORD AN D C EN T R A L H IG H LANDS
6 | LO S T M AG A Z I N E
WWW.OZ-TRANS.COM.AU
REGULAR RUNS TO MELBOURNE, GEELONG, BALLARAT, BENDIGO AND EVERYWHERE IN-BETWEEN.
Lost News
WRAP UP OF NEWS AND HAPPENINGS IN OUR REGION
P
retty much seems like only 6 weeks ago that I was sitting in front of my computer, typing out the very first “Letter From The Editor”. I was nervous, excited and hoping like hell that you, our readers, would not hate the changes that I had implemented and at best, would be somewhat kind and not throw rotten tomatoes at me… Suddenly it is one year on and here I am, sitting in a new office in beautiful tranquil Hepburn Springs overlooking a forest, and genuinely feel like I am writing a letter to friends. I could never have dreamt how incredible this whole year would be. From the first magazine that hit the streets back on 1 September 2017, I have been inundated with the most amazing feedback and support. Lost had been going for nearly 18 years when we took over. She’s old enough to
B Y E D I T O R I N C H I E F, S A R A H L A N G
drink, drive and vote. But I’m pretty confident that she really only hit her straps in the past 12 months. An enormous amount of gratitude and appreciation has to go out to my incredible team. To my Editor-At-Large and ridiculously talented friend, Richard Cornish, I could not have done this without you. Your wry sense of humour, dry wit and gigantic heart has been a constant source of strength, comfort and inspiration. The incredibly talented Danny Wootton – your images just take my breath away. I have to make special mention of our wonderful printers, Sovereign Press in Ballarat. Its a family owned business and owner Brad Wootton (no relation to Danny!) bends over backwards each month to make sure that it is printed on time. It's so refreshing
LO S T M AG A Z I N E | 7
LO ST NE WS
to see a small family owned business that not only trumps big city competition on quality, but they do it on price too. So for an unsolicited plug, next time you need to do any printing, give Brad a call and support a local business. You won't be disappointed. To the deliciously naughty Ritchie Rich and little Blossom, who every month, packs up his car and delivers Lost all around Central Victoria - thank you from the bottom of my heart. Without you, Lost would simply not get out to where it needs to be. And life would be way less colourful. But above all, to you our readers - thank you! Without you, we simply would not exist. We love how you embrace our stories, the businesses that advertise in our magazine. Keep up the feedback - I love hearing stories about how you have tested our recipes or adjusted our cocktails! To celebrate, we are
giving away two tickets to see The Hungry Gentlemen host Masterquiz at Farmers Arms Hotel on Monday 15th October. You’ll also get a swanky room at the Art Motel just across the road and to top it off, you can buy yourself some booty with a $100 gift voucher from the very clever and talented folk at Bowen and Kenneth. All you have to do is tell us the weirdest thing you have ever tasted with your tongue! See page 42 for more details. This month sees the official start of Spring but in reality, the solstice is still a while off and our gardens will quietly start to awaken and by the end of the month, we will hopefully start to see some growth in our vegie and herb gardens.
let there (always) be light. We solve problems. And design beautiful spaces. Architecture. Design. Computing. Project Management.
DAVID MOORE ARCHITECT
Call David today on 0411 019 613 for a refreshing new perspective. Daylesford. Wangaratta. Ballarat. Melbourne.
8 | LO S T M AG A Z I N E
LO S T N EW S ChillOut Festival is kicking up its heels with a Spring Fling weekend on September 8. A women’s choir workshop with Wendy Stapleton is being held at Daylesford Town Hall 10am-3pm. Tickets are $25 and include light refreshments. Later that evening, they are holding the Flappers Masquerade Women’s Ball which will see all the pretty fillies dressing up to the nines and kicking up their heels. Tickets $38. The following day sees the Topp Twins performing at the town hall from 2pm. Tickets $42/$38; All tickets can be purchased at chilloutfestival.com.au
Animus Distillery in Kyneton will be releasing a new gin on September 1, Davidsonia Gin. With a distinctive palate of sour plum, raspberry and feijoa, this is a seriously delicious gin. The guys at Animus have offered to help us celebrate our birthday by creating a new cocktail for us! (See page 38.) animusdistillery.com Until next month, have a great start to Spring. Its daunting to think that there is only 3 and a bit months until Christmas. I wonder how many Prime Ministers we will get by then?... Got news to share? Drop us a line at found@lostmagazine.com.au
108 Main Rd Hepburn Springs Wed-Sat10-5 Sun10-4 portal108.com.au Tel: 5348 4353 LO S T M AG A Z I N E | 9
Take home all the local legends. 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. 55 Vincent St Daylesford 03 5348 3577 open 7 days until late
LO S T F EATU R E
Masters of Food and Wine BY SAR AH L ANG. PHOTOGR APHY BY ADRIAN L ANDER
M
ax Allen is no ordinary wine writer. For him a story about a certain bottle of wine maybe less about the contents on the other side of the glass and more about the life history of the winemaker. An article about Yarra Valley cool climate wines could lead to a story about Swiss settlers and aboriginal elders. He is a man with a curious mind. He is also devastatingly witty and funny, even self-deprecatingly so. He’s been known to take the mickey out of his profession, spuriously listening to a glass of wine as opposed to sniffing it or admiring the colour. Max has won awards for his wine writing, which over the past quarter century has identified the major trends in wine production and consumption. In his book The Future Makers he wrote about how wine makers, including those in this wine region, were some of the first primary producers to respond to the effects of climate change. He is also the next-door neighbour and close friend to our very own Editor-at-Large, Richard
Cornish. His other gig is as a food writer working for The Age and famous for having his Good Food column Brain Food cancelled one week, only to be reinstated the next week after reader outrage. Although known for his sense of wit, he is a serious food journalist having exposed the use of hormone growth promotants in the Australian cattle industry and writing about the deplorable state of dairy in the nation leading to changes in production and packaging. “I still haven’t stopped the bloody supermarkets from charging $1 dollar a litre for milk,” he says. “It is killing dairy farmers. Literally.” And it’s because they are so respected and so knowledgeable that they can get away with their other, more entertaining ventures. Just as Annabel Crabb has Kitchen Cabinet, these two have – The Hungry Gentlemen. Together they are partner-in-crime performing hilarious, entertaining and honestly, mindexpanding food education classes and food and wine quizzes under the stage name, The L O S T M A G A Z I N E | 11
LOST MAGAZINE IN CONJ UNCTION WITH THE FARMERS ARMS DAYLESFO RD P RO UDLY P RESE NTS
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A trivia night but not as you know it. Twenty questions, each full of flavour as The Hungry Gentlemen take their fun seriously. Who has the best tongue in the region?! Grab a team or come on your own. MONDAY 15 OCTOBER 2018 Trivia comp tickets $95 incl four rounds of questions that may contain traces of drinks, food and nuts... 6:30pm arrival for 7:00pm start. Book via website. 1 EAST ST DAYLESFORD • 03 5348 2091 • OPEN 7 DAYS LUNCH & DINNER • THEFARMERSARMS.COM.AU
LO S T F EATU R E
Hungry Gentlemen. And they are about to hit Daylesford. Earlier this year they headlined the Melbourne Food and Wine Festival with their sidesplittingly funny and truly engaging quiz show Masterquiz. “Masterquiz is about putting something in your mouth and letting your senses do the rest,” says Max. “In an age where every fact can be Googled we wanted to create an evening’s entertainment where everyone has the same chance of winning,” says Richard. “Just as long as they have a nose and tongue,” quips Max. There are questions that relate to film, fads and food fashions and ample opportunities to taste alcohol. Masterquiz is divided into four rounds of five questions. Teams have to taste food and wine, identify flavours, and test their memory by working out different aromas in wines and spirits. Max and Richard give away spot prizes including cookbooks written by chefs who allegedly still owe their staff and suppliers a lot of money. “It’s all done in the best possible taste and everything has been sanctioned by our legal team prior,” says Richard.
Proudly presented by Lost Magazine, Masterquiz Daylesford will be held on Monday, October 15 at the Farmers Arms Hotel in Daylesford at 7 PM and will include a drink on arrival, canapés and dinner. Deliberately held on a Monday night to encourage teams from local restaurants - teams of two and four are encouraged, but if you come alone Max and Richard will team you up with equally talented taster. The winning team of Masterquiz takes the honour of being awarded the “Golden Tongue”. For the Daylesford version of Masterquiz, the golden tongue is a beautifully handcrafted wooden artwork made by local artisan woodworker Tanya Baricevich. “The perpetual trophy will sit in the Farmers Arms in Daylesford where the winning team’s name will be deeply etched by an engraver with a ciggie hanging out the corner of their mouth,” says Richard. Masterquiz Daylesford, Farmers Arms Hotel, 1 East St, Daylesford October 15, 7 PM. Tickets $95 inclusive. For bookings head to www.thefarmersarms.com.au www.hungrygentlemen.com.au L O S T M A G A Z I N E | 13
DAYLESFORD’S COOLEST MOTEL JUST OPENED ITS VERY OWN HOUSE...
EDGY. MODERN. AND CHEEKY AS. FARMERS ARMS ART MOTEL HAS JUST OPENED HERITAGE HOUSE. ADJACENT TO THE MOTEL, YOU NOW HAVE THE OPTION OF BOOKING THIS FULLY RESTORED VICTORIAN COTTAGE WITH 3-BEDROOMS, LIVING AREA AND KITCHEN. AND YES, ITS FILLED WITH GORGEOUS ART, HEAVENLY BEDS AND LUXURIOUS FURNISHINGS. CHEEKY ONE NIGHT WEEKEND BOOKINGS AVAILABLE. HERITAGE HOUSE FROM ONLY $440 PER NIGHT. SLEEPS 6. BOOK TODAY AT WWW.FARMERSARMSARTMOTEL.COM.AU
LO S T EAT
The Slow Meat Symposium Team. From left to right: Morris Wilcocks, Paddock to Pie; Fiona Briers, Vue du Vulcan; Kathryn Russack, Colenso; Leon Rolls, Event Coordinator; Nat Hardy and Jono Hurst, Brooklands Free Range Farm; and Tammi Jonas, Jonai Farms.
On The Slow Road
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STORY AND IMAGES BY RICHARD CORNISH
ammi Jonas is both the farmer and butcher, but she wants you to eat less meat. She also wants you to eat better meat. The creative director of the second annual Slow Meat Symposium, being held in and around Daylesford on the 23rd to 25th of this month, Tammi is part of a team of chefs, farmers, butchers and educators who want to change the way we consume animals. Slow Meat Australia is a collaboration between Slow Food Central Victoria and the Australian Food Sovereignty Alliance. It aims to educate the public and industry about the ecological and social cost associated with intensively produced meat and highlight the regenerative and ethical alternatives. Over time, advocates for Slow Meat want to see an industry move towards the
highest welfare, pastured farming systems that nourish land, animals and people. The symposium kicks off where all meat starts. Animals on a farm. Sunday, 23 September sees participants jump on a bus and head out to Glenlyon to see a farm on the ridge where ducks graze on lush pastures. This is Vue du Vulcan where farmer Fiona Briers raises her flocks of ducks. The bus trundles across to Blampied for lunch at Captains Creek organic winery, a beautiful setting for a magnificent spread of local produce. After that, it’s up the hill to see Nat and Jono at Brooklands Free Range Farm (see page 16) to see their herd of British White cattle and Berkshire pigs. A big dinner is planned at a venue to be confirmed.
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 | 15
LO ST EAT
Above: Adam Danforth, Image supplied.
Monday 24th September is the big day of talks at the Daylesford Town Hall. Guest speakers will include Laura Dalrymple from Feather and Bone in Sydney, perhaps the nation’s best ethical butcher. She will be joined by Michael Hicks, a farmer with a 140ha free-range pig farm and meat brand, Extraordinary Pork, at Eumungerie, near Dubbo, in central west NSW. Also speaking that day will be author and SBS presenter Matthew Evans. Lunch is set to be a blockbuster with four chefs coming together each presenting a course using meat and other produce from local farmers. Alla Wolf-Tasker OEM, Lakehouse, will be cooking Milking Yard chickens. Caliopi Buck from Frank and Connie’s Kitchen will be cooking lamb from Ray- Monde Deux, while Kathryn Russack from Colenso in Kyneton is working with beef from Jonai Farms. Adele Stevens, from one of the regions best caterers, Dele, is working on a dish using pork from Will Bennett and Emma Horsburgh at Pig & Earth Farm. The day will be emceed by LOST Editor-at-Large, Richard Cornish. 16 | L O S T M A G A Z I N E
Key speaker at the symposium is American butcher and writer Adam Danforth, author of Butchering Poultry, Rabbit, Lamb, Goat & Pork, The Comprehensive Photographic Guide to Humane Slaughtering and Butchering, and Butchering Beef, who will be presenting a halfday masterclass on September 25th in which he asks the question, “What conditions during the life of the animal impact the quality of the meat?” In the class, he will break down a whole carcass and describe each muscle separately describing its function, flavour, tenderness, and potential for incredible food memories. Lunch for the day will be prepared by young chef Morris Willcocks of Paddock to Pie. Tickets to all events are limited. Book at Eventbrite.com.au. Learn more at afsa.org.au
FARMGATE & DELI OPEN
36 WHEELERS HILL ROAD MUSK. PH 03 5348 3382. FARMGATE STORE & EURO DELI OPEN MON-FRI 8-4. SAT 9-2.
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MACEDON RANGES WINES . TASTINGS . EVENTS . PRIVATE FUNCTIONS 03 5424 1516 . Corner High St & Cosmo Rd, Trentham . www.thecosmopolitanhotel.com.au 18 | L O S T M A G A Z I N E
The Whole Hog
LO S T P RO D U C E
STORY AND IMAGES BY RICHARD CORNISH
T
he pigs at Brooklands Free Range Farm have one of the best views in the world. The herd of Berkshire pigs grunt and snuffle about the pasture growing on the rich volcanic soil under the shadow of the volcanic mound of Mount Karoocheang. Captains Creek cuts a meandering path through the country, its stream lined with trees while the water in the dams glitters in the late winter sun. This is Brooklands Farm at Blampied, about 15 minutes west of Daylesford, where farmers Nat Hardy and husband Jono Hurst raise their herd of meat pigs and English white beef cattle. Five years ago they bought their 40 ha property. They had been living in Balaclava Melbourne, but the call of the country was too strong. Jono was originally a country boy growing up on the South Island of New Zealand where his family have been farming for generations. ‘Brooklands’ was the name of the farm Jono’s family first farmed in New
Zealand. When he arrived in Melbourne he worked at Donovan's in St Kilda, Fenix in Richmond and manged Livebait, Mecca Bah and Salto. Nat too has a hospitality background, living 5 years in London worked for the prestigious Mustard Catering company that served the Royal Family. Five years ago they packed up their home and moved to the bush and started their herd of pigs and cattle. “We wanted a rare breed of cattle,” says Nat. “That’s why we chose the British whites. Yes it was a point of difference over everyday Angus for example,” she explains. “But they are exceptional mothers, have a low-birthweight which means lower infant mortality. Plus they have a white coat that reflects heat in the summer,” she says. She points out that the animals have black ears noses and moves that stops sunburn on the extremities. They are also very beautiful animals with a quiet temperament. Continued on page 23. L O S T M A G A Z I N E | 19
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
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BOOK HOTEL ROOMS ONLINE. FOR FUNCTIONS OR ENQUIRIES OR CALL US ON 03 5348 2335
LO S T P RO D U C E
The pigs a part of a regenerative farming practice in which they eat and turn over the pasture, fertilise it with their manure, before they moved along to the next paddock. After this Jono reseeds the paddocks with grains, grasses and root vegetables such as turnip. The animals are also fed on a mix of spent grains from brewing, whey from a local cheesemaker along with other seeds and grains. The pigs raised for fresh pork are turned off at an age and size where the fat is mostly in the muscle meaning there is less trim and juicier, more succulent pork. They also raise a good deal of bigger pigs with more developed flavour for bacon and ham. Their ham and bacon is made with no nitrate – not even the naturally occurring product
derived from celery. At present the meat is sold at farmers markets but they are exploring the possibility of a Community Supported Agriculture (CSA) in which customers pay three months ahead and receive monthly deliveries – via farmers markets – of free range beef and pork. Brooklands Free Range Farms beef and pork is sold at: Daylesford Sunday Farmers Market; Clunes farmers market; Ballan Farmers Market; Trentham Farmers Market and the Carlton Farmers Market and Alphington Farmers Market in Melbourne. It is also on the menu at Lake House. Brooklands Free Range Farm. Contact Nat and Jono at jononats@optusnet.com.au
Find your audience. With Lost.
With the largest monthly circulation in the region and a reach of over 20,000, Lost Magazine will help you find your audience. www.lostmagazine.com.au L O S T M A G A Z I N E | 23
SEE US IN A WHOLE NEW LIGHT... Enjoy Winter at The Convent Gallery. #notjustweddings #reflection #quietplace @conventgallery Great breakfasts and lunches. Exceptional High Tea and the regions best Devonshire Tea. Magnificent six acres of garden. FINE ART GALLERY. RETAIL SHOP. CAFE. COCKTAIL BAR.
7 DALY ST, DAYLESFORD
03 5348 3211
THECONVENT.COM.AU
Art of The Bush Gothic
LO S T M A K E
STORY BY RICHARD CORNISH
“There is a kookaburra, curled up as if it has been asleep, transformed into its own bronze doppelgänger.”
L O S T M A G A Z I N E | 25
LO ST MA KE
26 | L O S T M A G A Z I N E
LO S T M A K E
T
he wattle is beginning to bloom outside Louiseann King’s studio window. We’re in the last days of winter and the Eganstown artist is putting the finishing touches to her spring blockbuster takeover of the Art Gallery of Ballarat. It is called Solis and it is a monumental makeover of two of the main galleries of one of the finest regional art galleries in the nation. In it Louiseann is curating the spectacular collection of Ballarat’s masterpieces combining them with her own work plus a collaboration with sound artist Philip Samartzis. She walks us through her light filled studio, the foliage of the blackwoods bouncing about in the wind outside, scores of glass bell jars stand on carved wooden pedestals in the warm room. Inside one of the jars is what looks like a hand-crocheted doily depicting a kangaroo. It is not made of wool or cotton. It is bronze. Louiseann has taken the lacework, surrounded it in wax, then a sand mould, and heated it to such a high temperature to vaporise both the wax and the doily. She then filled the void
with bronze. “Yes, it is destruction of the ephemeral to create something permanent. The doily is feminine, peripheral while bronze work is considered masculine, often heroic,” says the softly spoken artist and academic. In a former professional life, she was the curator of the RMIT art gallery. She has spent the best part of past 12 months working on this new show. Along with the bronze doilies are more macabre finds she has immortalised in metal. There is a kookaburra, curled up as if it has been asleep, transformed into its own bronze doppelgänger. She has done the same with a dead raven she has found, its form more sinister, evoking the darkness of late Victorian Gothic literature. (She points out she has a permit to handle dead native species). These too will be placed under glass and exhibited in the Kerry Gallery at Art Gallery of Ballarat. This forest of sinister and serene bronzes under glass, all on wood pedestals, will be surrounded by paintings from the collection she has curated. On one side of the gallery are pieces depicting women in the Australian L O S T M A G A Z I N E | 27
LO ST MA KE
bush. “Women were often depicted as foreign objects in the Australian bush,” says Louiseann. “There was always this nervousness about how male painters saw women and the Australian landscape.” On the other side of the gallery hangs paintings of women indoors. The works of Philip E Fox for example, the Australian impressionist who often painted crinoline-dressed women lounging indoors. In the Crouch Gallery is a large glass cabinet in the centre of the room in which is a recording of wind through the trees by Philip Samartzis. On top is a small forest of bronze eucalyptus twigs held aloft by scientific experimental equipment. Hanging on the walls around the gallery are landscapes from the collection depicting the change in the day from dawn to dusk. Louiseann wants to show us something. We walk outside the gallery into the bush. She 28 | L O S T M A G A Z I N E
follows a wallaby track. Under her feet are erupting the fine leaves of different terrestrial orchids. She quietly points to a beautiful jelly-like fungus. A kookaburra flies in a broad arc through the trees. “This is where the art starts,” she says. “It is always informing everything I do in the studio. It changes year to year, season to season, day by day.” There is a crash in the bush as a startled wallaby makes its way elsewhere in the bush. Solis is part of BOAA and is on at Art Gallery of Ballarat until April 7, 2019. artgalleryofballarat.com.au; louiseannking.com.au IMAGE CREDITS PAG E 23 : R I C H A R D CO R N I S H . ALL REMAINING IMAGES BY DANNY WOOT TEN. PA G E 2 6 : S O L I S , 2 0 1 8 ( D E TA I L ) . PA G E 2 7: A R B O R T E M P O R I S M O M E N T U M R E C E D O , 2 0 1 7. A B O V E : A R B O R T E M P O R I S M O M E N T U M R E S P I R O , 2 0 1 7.
unlock your drawing ability
Waa’s song of liberty, Adam Cusack, 2015; charcoal on paper; 570x570mm; Stockroom Gallery, Kyneton.
Workshop with artist Adam Cusack 4-hour workshops each Saturday Only $160 inclusive including all materials Learn to draw with award-winning artist Adam Cusack. From beginners to experienced artists, Adam will guide you through mark making principles to develop and extend your skill base. Each workshop includes one-on-one tutoring and guidance. Email enquiries@adamcusack.com to secure your place (4 people per workshop) www.adamcusack.com
LO ST DR INK
30 | L O S T M A G A Z I N E
Secrets of the Back Room
LO S T D R I N K
STORY AND IMAGES BY RICHARD CORNISH
There is a precarious lean on the brick wall of the room out back of the Cosmopolitan Hotel. Carefully and securely bolstered by smart architectural formwork it is part of the bohemian nature of this quiet and secluded little salon warmed by an open fire and flooded with smooth tunes from ‘60s soul artists. While the main bar at The Cosmo, as this old pub is known by locals, is a fun and gregarious meeting place, and the dining room often bustling, the Cosmopolitan Cellar and Store is quiet, sedate, almost serene. It is one of the region’s hidden spaces and the word is yet to get out.
in the wooden framework and dates to the 1860s when the pub was originally built. The room is large and airy and above the fireplace is a voluptuous nude surrounded by Mexican trumpet flowers painted by local artist Catherine Abel. There are a few simple bistro style tables and chairs, an ornate lounge and a comfortable sofa sitting on the old worn floorboards.
“It is one of the region’s hidden spaces and the word is yet to get out.”
Apart from the leaning wall, and the doorjamb built to match, the other interesting architectural feature are the brick nogged walls. These is a construction technique in which bricks are used to fill the vacancies
The offer is simple. Come here to try and drink wine from the local wine regions. There are wines on pour for free tasting. If you like what you tried you can order a glass, take it to the lounge by the fire and enjoy it at your leisure. There are 14 wines by the glass mostly all local wines. “This is still such an underrated region for wine,” says Rod. “And because of that they’re still great value for exceptional quality wines.” What we at
massage. facials. therapies. healing. reiki. vibrosaun. tarot. retail. 11 Howe Street, Daylesford 3460 | 03 5348 1099 | massagehealing.com.au L O S T M A G A Z I N E | 31
LO ST DR INK LOST liked were the extremely reasonable mark ups on the wines with nothing more expensive, even for the very best, than $12.50 a glass. We also like the compact bar menu offering spiced nuts, marinated olives, chickpea zucchini and sweet corn fritters and a cheese and charcuterie board. Apart from a large mirror the back wall the room is lined with around 70 different wines from the local region as well as wines from around Bendigo and Ballarat. These are all for sale for takeaway as other cheeses, salume and charcuterie in the deli cabinet. “We have a relationship with local winemakers,” says Rod. “They keep back special releases for us so you can come in here and get wines that are hard to come by elsewhere. For example the winemaker at Paramour has a great Pinot Gris blend. Our customers love it. But he stopped making it. Thankfully, and lucky for customers, he is put away a stash just for us.” Each month Rod features a wine and this month, September, he is featuring the wines of the legendary winemaker Lou Knight from Granite Hills who will be coming to the Cellar and Store this month. Go to the website below for details.
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 32 | L O S T M A G A Z I N E
Cosmopolitan Cellar and Store, The Cosmopolitan Hotel, 21 – 27 High-Street, Trentham; Open Wednesday to Sunday 12 pm to 9:30 pm; thecosmopolitanhotel.com.au
LO S T D R I N K
for all your body treatment needs 25 Albert Street, Daylesford daylesforddayspa.com.au
03 5348 2331 relax@daylesforddayspa.com.au L O S T M A G A Z I N E | 33
LO ST EAT
Porchetta with Sage and Hazelnuts with Salt and Vinegar Potatoes Serves 8-10
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LO S T EAT
Porchetta is a dramatic dish presenting a beautiful golden roll of crisp skinned, boneless pork that looks impressive on the plate. The breadcrumbs are optional but do absorb a lot of the cooking juices, giving a juicer piece of pork. The fat rendered from the pork is used to roast crisp, crunchy and tasty potatoes. Great with fermented cabbage, coleslaw or other brassicas serve with a medium bodied red wine, such as tempranillo or sangiovese. INGREDIENTS 2 K G B R O O K L A N D S F R E E R A N G E P O R K B E L LY , BONED 1 TA B L E S P O O N S E A S A LT I T E A S P O O N F R E S H LY C R A C K E D B L A C K P E P P E R 5 C L O V E S G A R L I C , F I N E LY C H O P P E D 8 F R E S H S A G E L E A V E S , F I N E LY C H O P P E D 1 SLICE SOURDOUGH BRE AD, CRUMBED
10 0G ROA STED HA ZELNUTS, GROUND EXTR A VIRGIN OLIVE OIL E X T R A S M O K E D S A LT 1 6 K I P F L E R P O TAT O E S 3/4 C U P W H I T E W I N E V I N EG A R 3 TA B L E S P O O N S C O O K I N G S A LT
METHOD
Start preparing the porchetta at least 12-14 hours before you wish to serve (or the night before). Begin by placing the pork belly skin down and scoring the flesh with a sharp knife in a diamond pattern. This stops the porchetta from twisting as it roasts. Rub the flesh with the salt, pepper and garlic. Sprinkle over the sage, hazelnuts and breadcrumbs. Press down with palms of your hands. Roll the belly lengthways to make a tube-like shape. Using butcher’s string, truss the porchetta tightly. Place on a rack on a baking tray and place in the fridge uncovered for 8-12 hours. Preheat the oven to 240°C (220°C fan). Rub the skin with oil and a liberal pinch of smoked salt. Place the porchetta in the middle rack
of the oven and roast for 20 minutes. Reduce heat to 160°C (150°C fan) and roast for a further 2 hours. Meanwhile, peel the potatoes and boil in a large saucepan with the vinegar and cooking salt for 20 minutes or until just cooked through. Drain. After 2 hours of roasting, carefully pour off the rendered pork fat into another roasting tray and place the potatoes in the fat. Return the porchetta and potatoes to the oven, turn to 240°C (220°C fan) and cook the porchetta for a further 10 minutes to crisp the skin. Remove and allow to rest in a warm place. Turn the potatoes. When browned, remove from the oven. Remove string from porchetta, slice and serve with potatoes.
EDITOR'S TIP: To get super crispy pork crackling, you need to remove all the moisture from the skin. Placing the pork belly in the fridge overnight is what helps dry the skin to give great crackle. If you don't have the time to do this, or feel that it still has moisture left on the skin, head to your bathroom and grab your hairdryer. Its an unusual kitchen tool but very handy! With the fan setting on low, gently wave the hairdryer over the pork skin. It can become quite mesmerising as you watch the moisture being drawn to the surface and then out of the rind. But stay focussed! To get drool-worthy crackling, you need to keep going until its as dry as a frog sunbaking in the Atacama Desert but you don't want to get any heat or hot air on the flesh. Just make sure you are blowing only on the rind itself. This weird but fun trick will practically guarantee the best crackling you have ever had! L O S T M A G A Z I N E | 35
LO ST EAT
Scallops from Sault COMPILED BY SAR AH L ANG. R E C I P E S U P P L I E D B Y H U G H M A X W E L L , S A U LT .
Save room for dessert...
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LO S T EAT
One of our favourite restaurants in the region, Sault, has always had a strong commitment to a paddock-to-plate philosophy. About two years ago, owner Damien Aylward along with head
gardeners, Jon Harrison and Rhyce Watmore undertook a massive project to overhaul and expand the restaurants kitchen garden. The results are now starting to reap rewards including being a key drawcard for well known local chef Hugh Maxwell who joined the Sault team a couple of months ago. Hugh's passion runs in the family and his mother, Robyn Davies is now also working with the garden team planting a wide variety of rare and heirloom varietals including purple Sicily cauliflower, salsify and NZ warrigal greens. We recently dined at Sault to celebrate our birthday (both mine and Lost magazines) and this was one of our favourite dishes. Hugh and the team have kindly shared the recipe with us for you to recreate at home.
S C A L L O P S , S Q U I D I N K , C A N D I E D C H I L I , TA P I O C A C R I S P, C A V I A R Serves 4 Entrée size C AV I A R
50g best quality caviar available SCALLOPS
500g best quality sustainable scallops available 50g unsalted butter Good Quality Sea salt to taste Oil for pan searing In a medium-hot pan sear scallops on one side and turn over add butter and glaze till cooked through. SQUID INK
30 ml squid ink 100ml homemade or Kewpie mayo Mix both ingredients together with a whisk and set aside CANDIED CHILLI
TA P I O C A C R I S P
100g tapioca starch 10g squid ink 2g oil 80g water Mix starch, oil, squid ink in a blender, mix until combined, add water continuously until all combined and continue to blend for one minute, spread in between layers of cling film and roll to approx. 2 ml thick. Steam for ten minutes at 100˚C let cool and set. Then take cling film off and dehydrate for 12 hours at 45˚C. Deep fry at 180˚C until puffed and salt to taste. TO SERVE
Swipe squid ink mayo on a plate, arrange scallops and garnish with caviar, candied chilli, tapioca crisp, leaves or edible flower of choice.
50g fine Julienne chilli 100ml sugar syrup (50g sugar/50ml water)
Sault; 2349 Ballan-Daylesford Rd, Sailors Falls; 03 5348 6555; sault.com.au
In a small saucepan, bring sugar syrup to the boil, place chilli in for approximately one minute. Strain and dust with caster sugar and dehydrate for 12 hours at 45˚C
Photography: Above left, Hugh Maxwell by Jo O'Kelly; Above insert and cover image by Jezriel Gainino (@journeywithjezreil)
L O S T M A G A Z I N E | 37
LO ST DR INK
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Lilith's Kiss
LO S T D R I N K
We are pretty stoked to find out that Animus Distillery have just announced their latest release - Davidsonia Gin. And they took the time to create a brand new wizz bang unbelievably gorgeous new cocktail just for Lost Magazine and you guys - our readers! It's grown up, gorgeous and full of sass. Just like you. We steeped whole Davidsonia plums in our award-winning overproofed Macedon Dry Gin for almost 18 months to create our latest offering. Davidsonia Gin is delicious neat as a sipping gin on ice or with a squeeze of lime, or beautifully refreshing with fresh lime and soda, or in a range of innovative cocktails like “Lilith’s Kiss”. INGREDIENTS: 75 M L A N I M U S D I S T I L L E RY DAV I D S O N I A G I N 10ML YELLOW CHARTREUSE 15ML DOM BÉNÉDICTINE A GENEROUS DASH OF ANGOSTUR A BIT TERS 5ML BELSAZAR RED VERMOUTH ( F O R B E S T R E S U LT S , S P R AY T W I C E U S I N G A M A R T I N I M I S T E R D I R E C T LY I N T O T H E G L A S S P R I O R T O P O U R I N G )
GARNISH: 1 MAR ASCHINO CHERRY OR ANGE ZEST
METHOD:
Combine all ingredients in a cocktail mixing glass Add large blocks of ice, stir for 40 revolutions Apply martini mister spray of vermouth and delicately place maraschino cherry into the centre of a martini glass Strain directly over maraschino cherry to release and lightly blend the syrup into the poured liquid. Garnish with a fenestrated helix of orange zest, take a sip and sing Happy Birthday. Animus Distillery and Bar, 1/89 Piper St, Kyneton; Wed- Thu 4pm-9pm, Fri 4pm-11pm, Sat 12pm-11pm; Sun 12pm-8pm; animusdistillery.com L O S T M A G A Z I N E | 39
5
Reasons To Get Lost...
LO S T P L AC ES
COMPILED BY RICHARD CORNISH
01. Bon Mots
02. Blues in St Matthews
Thinking of heading to France for a holiday, or even a longer stay and unsure of the lie of the land? Well Caroline is a stylish, effervescent native-born French woman who is a lover of France and all things French, including French culture. She wants to share with you her Joie de Vivre, her insights into French Style and Art de Vivre (lifestyle); her secrets about femininity and confidence; and tell you about her favourite places that take her back to France with a smile. Her afternoon workshop topics include French clichés, French facts, French culture and manners, expressions, the French influence worldwide - culture, hairdressing, magazines, daily life, business, home décor, gastronomy and even tips to French up your life in Australia.
A big weekend in Newlyn with another concert on Sunday, 9 September at 2pm and this is Eleanor Kerr bringing her jazz and blues concert “At Last!” to St Matthew’s Anglican Church. Eleanor is a much-loved and well-known local soprano who has performed with Andrea Boccelli, Joan Sutherland, Harry Secombe, Michael Crawford and Guy Sebastian. While she loves singing classical music Eleanor has another love, that of spiritual and jazz and has put together an exciting program to welcome in spring. Her program will include jazz favourites “All of Me”, “The Man I Love”, “Ain’t Misbehavin” and, of course “At Last”! Eleanor will be joined on keyboard by Linda O'Brien who has studied jazz piano in France and has a vast repertoire from classical to modern musicals and guest spot by Ron Caffyn.
September 30, St Claire Country House, Trentham East, $70, stclairecountryhouse.com
Tickets $25. ballaratanglican.org.au
It’s time to treat yourself. Eat - Stay - Play - Relax visithepburnshire.com.au Daylesford - Creswick - Clunes - Trentham L O S T M A G A Z I N E | 41
LO ST PLACES
03. Kyneton Daffodil Festival
04. Stockroom
Ferrets are not naturally linear animals, more accustomed to ‘ferreting’ about the subterranean warrens of rabbits, dashing madly about where their sensitive little pink noses take them. So, there is a certain joy to be had watching ferrets’ race. Domestic dogs are also comical to watch when they compete, particularly when their trainers are still in grade three. These events are all part of the Kyneton Daffodil Festival held this month at which there will also be Kyneton’s Festival of One Act Plays, the Antique and Vintage Fair, Buskers, Open Gardens, Scarecrow displays and the Spring Flower Show. The Daffodil Art Prize and the Art Photography Prize will be exhibited throughout the Festival and a host of local galleries and studios will open their doors to display the work and practice of our diverse local artists. It is held at various locations around Kyneton from August 30 to September 9. Go to www.kynetondaffodilarts.org.au for the programme.
We love the installations at Stockroom in Kyneton, regional Victoria’s best contemporary art space. This September, from 8 September to 7 October 2018 Stockroom presents Interruptions, a group exhibition featuring some of Australia’s most notable contemporary artists – James Carey, Michael Graeve, Joanne Mott, Sara Retallick, Cameron Robbins, Robbie Rowlands and Jason Waterhouse. Interruptions will explore notions of object, site, time, space and sound through a series of site specific and responsive interventions. Interruptions occupies and transforms all three established gallery spaces at Stockroom. It also launches a new, fourth gallery space in a recently converted, former factory workers room which has until now, been restricted from public access. This expansive exhibition will showcase a suite of installations, inhabiting and interacting within the peripheral zones of the fascinating and layered space that is Stockroom gallery. 98 Piper St, Kyneton. stockroomspace.com
READER COMPETITION Go in the draw to win 2 tickets to The Hungry Gentlement Masterquiz on Monday 15 October, with a swanky room at The Farmers Arms Art Motel and a $100 gift voucher to Bowen and Kenneth. Simply email us at found@lostmagazine.com.au and tell us what is the weirdest thing you have ever tasted on your tongue. Include your name, contact phone number and address. Entries close 30 September 2018. Judges decision will be final. All winners will be notified.
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LO S T P L AC ES
05. Hell Ship – The Journey of the Ticonderoga Well known and loved comic performer, broadcaster and author Michael Veitch takes to the stage to tell the story of his great, great Grandfather’s voyage from hell on board the migrant ship Ticonderoga. Disease decimated the passengers on the voyage from Liverpool to Melbourne as the ship was not designed for passengers, sanitary provisions were totally inadequate, and the doctors were soon overwhelmed, and themselves caught typhus. Veitch, a brilliant raconteur, relives the life of his ancestor, a doctor who was on this tragic journey. Kyneton Town Hall; 21 September, 7.30pm; tickets $32; book on 1300 888 802 or mrsc.vic.gov.au www.hellshipticonderoga.com
L O S T M A G A Z I N E | 43
LO ST NE WS
GET READY TO
7-11 MARCH 2019 CHILLOUTFESTIVAL.COM.AU
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Farmers Markets and Community Fairs
SATURDAY 1 SEPTEMBER
SATURDAY 8 SEPTEMBER
DAYLESFORD FARMERS MARKET 9am-1pm Daylesford Primary, Vincent St Daylesford
BALLAN FARMERS MARKET CRESWICK MARKET 9am-1pm Mill Cottage, 96 9am-2pm Napier & Victoria Inglis St Ballan St Creswick
WOODEND FARMERS MARKET 9am-1pm High Street Woodend SUNDAY 2 SEPTEMBER CASTLEMAINE FARMERS MARKET 9am-1pm Forest 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 opp Sunday Market. GISBORNE ALL SEASONS MARKET 9am-3pm Gisborne Village Shopping Centre, Gisborne GISBORNE OLDE TIME MARKET 9am-2pm Hamilton & Aitken St Gisborne
SATURDAY 15 SEPTEMBER
KYNETON FARMERS MARKET 8am-2pm St Pauls Park Piper St Kyneton
GLENLYON VILLAGE MARKET 9am-1pm Glenlyon Hall, Glenlyon
SUNDAY 9 SEPTEMBER
LEONARDS HILL HALL & COUNTRY MARKET 9am-2pm 2095 BallanDaylesford Rd, Leonards Hill
CLUNES FARMERS MARKET 9am-1pm Collins Place Clunes 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 opp Sunday Market. MALDON MARKET 9am-2pm Cnr Church & Edwards St Maldon
TRENTHAM FARMERS MARKET 9am-1pm Trentham Town Square SUNDAY 16 SEPTEMBER 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 opp Sunday Market. WOODEND LIONS CLUB MARKET 9am-3pm High St Woodend
SATURDAY 22 SEPTEMBER LANCEFIELD & DISTRICT FARMERS MARKET 9am-1pm High St Lancefield SUNDAY 23 SEPTEMBER 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 opp Sunday Market. SUNDAY 30 SEPTEMBER 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 opp Sunday Market.
L O S T M A G A Z I N E | 45
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. Fresh seasonal dishes drawing upon owner/chef Caliopi heritage & international experience. www.frankandconnies.com.au JACKIE'S ON VINCENT 5348 4946 1/123 Vincent St Daylesford. Dinner 7 days. Lunch Thurs-Tues. Asian inspired contemporary cuisine and take-away by ex-Lake House chef. Open fire & dumplings! jackiesonvincent.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
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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
HARVEST CAFE 5348 1502 29 Albert St Daylesford. Open Mon-Fri 9-5, Sat-Sun 9-4. Most dietary requirements catered for. Local roasted organic coffee & teas, organic juices, smoothies & more. Vegan and GF friendly.
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
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.
RUBENS @ HEPBURN 5348 2843 70 Main Rd. Hepburn Springs. Lunch Wed-Sun. Dinner 7 Days. Mediterranean cuisine and take-away. www.rubensrestaurant.com
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.
SAKANA
1 Camp St Daylesford. Lunch Saturday and Sunday. Dinner Thursday to Monday. Modern Japanese/Pan Asian casual dining. Bookings recommended. sakanarestaurant.com.au
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
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
5348 1218
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.
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
Health Foods & Organic HARVEST CAFE 5348 1502 29 Albert St Daylesford. Open Mon-Fri 9-5, SatSun 9-4. Great range of organics, superfoods, bulk nuts, fruits and legumes. Fresh organic fruit and vegies, dairy & alternatives, vitamins & more.
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
Catering
Bottle Shops & Wine Stores
Places to Stay
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
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
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
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
DELE FOODSTORE & CATERING 5348 2462 Shop 101, 37-39 East St Daylesford. Shop hours Mon-Fri 3:30pm-7:00pm. Ready-meals, tailored catering, food van, weddings and events, local and ethical produce. www.dele.com.au
Farmgate and Produce 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 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 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 farmers raising pastured rare breed large black pigs and a small herd of cattle. Seasonal masterclasses. 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
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
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.
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 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
Live Music Venues 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 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
ADVERTISE YOUR BUSINESS HERE IN THE REGION'S LARGEST CIRCULATING MAGAZINE. CALL 03 5348 4927 TODAY OR EMAIL ADVERTISING@LOSTMAGAZINE.COM.AU DEADLINE 15TH OF EVERY MONTH
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Our bar is open every day. And every night. That’s a real pub. Eat. Drink. Be Local.
Our famous character-filled bar is filled with characters. And stories. And friends. And travellers. So we open every day and every night. We’ve been a gathering place for locals to come together in times of need and in times of great celebration. And that is why we dedicate every Friday night to host our meat raffle where all proceeds go to a local community organisation - we reckon they’re our local legends.
We have over 18 wines by the glass, 14 beers and ciders on tap, an enormous range of spirits including a mighty fine selection of single malt whisky and small batch gin. We also serve delicious cocktails from Melbourne Martini Co. With cosy wood fires, a large poochfriendly beer garden and friendly welcoming staff, the Farmers Arms is sure to complete your stay here in Spa Country. Every day. Every night. That’s a real pub.
1 EAST ST DAYLESFORD • 03 5348 2091 • OPEN 7 DAYS LUNCH & DINNER • THEFARMERSARMS.COM.AU
