YO U R S T O K E E P
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FARMERS ARMS CRESWICK Voted one of Victoria’s Best Pubs BAR & DINING MENUS
just a
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OPEN 7 DAYS LUNCH & DINNER 31 ALBERT ST CRESWICK / 53452221
INHOUSE BUTCHERY
CO N T E N TS F E AT U R E
E AT
Dance Hall Days
The Worldly Chef
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14
DRINK
PRODUCE
A New Brew
Slow Flower Power
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26
PL ACES
PL ACES
The Last Goodbye
5 Reasons to Get Lost
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12
RECIPE
C O C K TA I L
Tomato Gazpacho
The Redemption
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34
LOST NEWS
PAG E 0 6
LOCAL MARKETS
PAG E 37
LOST - THE GUIDE TO WHERE TO FIND IT
PAG E 3 8
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 1 9 I S S U E 1 8 1 | F EBRUA RY 2 0 1 9 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. We also distribute to select Melbourne venues and to an ever-growing our subscriber base. 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 DISTRIBUTION
Ritchie Rich and Blosom found@lostmagazine.com.au or call 03 5348 4927 DESIGNED BY
The Yellow Brick Road Agency enquiries@yellowbrickroadagency.com.au
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 : The Palais-Hepburn is transformed
back to its former glory. See Dance Hall Days by Richard Cornish on Page 8. Photography by Rowena Naylor. Email: rowena@rowenanaylor.com
Take home the taste of Spa Country. Organically grown and hand harvested in Hepburn.
Lithia Springs Extra Virgin Olive Oil. Available at Hepburn General Store and Daylesford Organics. Farm Door Sales by arrangement. Contact Claire on 0419134084. www.lithiaspringsolivegrove.com.au 4 | LO S T M AG A Z I N E
Lost News
WRAP UP OF NEWS AND HAPPENINGS IN OUR REGION
Welcome to February! We are hitting the streets a little late this month but thanks to the efforts of the incredible CFA superheroes, a timeline hiccup was the only outcome of the Hepburn Springs fires for us here at Lost Headquarters. Our office is in Hepburn Springs and backs onto the gully where the fires were so we were a little tense over the weekend whilst some of the dramatic photos being posted on social media made it look like an inferno. But thankfully that wasn't the case. The absolute marvellous and fascinating thing about our native eucalypts is that they seem to love fire. Because these trees do not just resist fire, they actively encourage it. Their leaves and bark don’t decompose, and the oils are highly flammable so a fast-moving grassfire will swirl up and into the tree canopy making it appear the trees are exploding. But nothing could be further from the truth. In the days following, I walked to the back of my house which bordered the gully where the fire was, expecting to see devastation. But instead, I found an eerily beautiful scene. The forest floor is blackened but beautifully clean and devoid of undergrowth and the tree canopy appears unscathed. It was as if the trees released all of their oils and gases to create a fast flame that would burn out quickly and not damage the tree itself. And with recent
B Y E D I T O R I N C H I E F, S A R A H L A N G
heavy rain, it will only be a matter of days before seeds, released from inside their small, hard capsules by the fire will burst into bright green seedlings in the newly fertilised ground. Mother Nature is so clever. We now feel very safe in the knowledge that this beautiful gully is now cleared and will act as a natural fire break. But of course, it could have been a very different story had the emergency services crews not acted so incredibly swiftly. It is during times such as these that one is reminded how wonderful our fellow men and women are. While the CFA and volunteers expertly prevented the fire from destroying any houses or buildings, the local community pulled together and offered evacuated residents places to stay, things to eat as well as helping us all look after our 4-legged friends. A special mention must go out to the Farmers Arms Hotel who offered all of their rooms at no charge to anyone in need and The Houses Daylesford who generously offered large beautiful houses for us to live in. Most businesses in this region rely on visitors and tourists to survive. So this is a heartfelt request for those who may be reconsidering travel plans to our region. Please still come. And support all the wonderful small businesses that make up our community. Not just in
Pizzeria
La L na Thursday, Sunday, Monday 5pm - 9pm Friday and Saturday 5pm - 10pm Tuesday & Wednesday CLOSED
5348 4123
|
6 | LO S T M AG A Z I N E
Home deliveries
24 Albert Street Daylesford
FRIDAY TO SUNDAY |
www.pizzerialaluna.com.au
Hepburn Springs and Daylesford but our entire region – we really are blessed to live in such a caring community. In other news – the Daylesford Sunday Farmers Market has had to leave its site at the Woodshed but hasn’t gone far. Sadly the property owners wouldn’t renew the lease but the Daylesford Sunday Market across the road at the Daylesford Railway Station has created a wonderful space on the mid-level for the entire Farmers Market to move into. The Woodshed cafe and art space will still be open and trading as normal - just without the adjacent farmers market. One of the most iconic buildings on historic Piper Street in Kyneton is the Royal George Hotel. The building has been owned for many years by gastro-pub pioneers, Frank Moylan and Melissa Macfarlane (The Farmers Arms in Daylesford, The Crimean in North Melbourne to name a few) but until recently had tenants running the business. But Central Victoria can now celebrate with Frank and Melissa stepping back into the building to give it a bit of a face-lift and a whole lotta love in the kitchen. Opening every night for dinner and lunches from Thursday through Sunday, you can expect a menu with lots of small, tasty plates - a nod to Eastern Europe, The Levant and heading back through Italy and Spain. Frank is a well
www.mineralspringshotel.com.au Bookings Essential: 03 5348 2202 124 Main Rd Hepburn Springs
known wine aficionado so expect great things across the bar as well. Won’t be long now before March is upon us and that it is the busiest time of year for the region. ChillOut Festival in Daylesford, The Lost Trades Fair in Kyneton and Castlemaine State Festival are just a few of the regular yearly events with the new kid on the block being Daylesford Polo. Melburnians will descend on Daylesford on Saturday 23 March for the inaugural Daylesford Polo being held at Mingela Polo Club in Drummond to raise funds to TLC for Kids. For more details head to daylesfordpolo.com.au In this edition, Richard Cornish explores the beautifully refurbished Palais-Hepburn, he sits down with extraordinarily talented chef, David Willcocks from Surly Goat, drinks a celebratory frothy with Paul Holgate from Holgate Brewhouse in Woodend, stops to smell the roses with Sandy Roy from Acre of Roses in Trentham and reminisces with Jason and Amber Dooley as they prepare to say farewell to the Old Hepburn Hotel. Until next time, enjoy life to the fullest.
Sarah Lang Publisher and Editor-In-Chief Lost Magazine
Locals Night at The Argus Every Monday $45 per person “feed me”. Local seasonal food prepared by our chefs in a shared banquet style for two or more. Includes a glass of local house wine or beer. LO S T M AG A Z I N E | 7
LO ST FEATU R E
Dance Hall Days STORY BY RICHARD CORNISH
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T
he Palais-Hepburn has been reborn and it is beautiful. The 92-year-old dance hall in Hepburn Springs’ main drag has undergone refurbishment and remodelling and has emerged as a smooth, mature and luxurious palace of entertainment. Richard Fanale is one half of the team behind the revamp, along with his business partner Brendan Wykes. Richard is a former furniture importer and interior designer. The family that owns the building brought him onto the Palais project last year to breathe new life into the old girl. The former dance hall turned modern music venue had seen better days and the downstairs loos had a reputation that preceded them. “I did not start with a master plan,” says Richard as he sits in a comfortable velvet upholstered chair in the lounge by the foyer. We are surrounded by plush furnishings, richly
LO S T F EATU R E coloured deep blue carpet underfoot, warm lighting from above lots of discreet reflective surfaces to catch glimpses of others in the room. “I worked with the building, letting its old walls and shapes inform the decisions I was making.” He stops short of saying that the Palais was telling him how to redecorate it – but you feel that was where he was heading. During this period Richard began to feel an idea growing inside his brain. He describes how a gradual, natural progression made him realise that the natural way forward was for him to buy the business from the owners. He had once been a chef and worked around Europe for 10 years and had vowed to himself never to do hospitality ever again. “Slowly a business model evolved,” he says, a negroni with fat blocks of ice sitting front of him. “It was a slow revelation, but I could see how I could work with the Palais,” remembers Richard.
Left: Richard Fanale. Photography by Richard Cornish. This page: Live Music. Photography by Rowena Naylor
LO S T M AG A Z I N E | 9
LO ST FEATU R E The new iteration of the Palais sees the stage of the main theatre wrapped in deep blue velvet curtains and the downlit bar a smooth vision of gold and silver. The classical frieze above has been freed of its former skin of pink paint. With small tables and balloon backed chairs lining the walls they leave the sprung hardwood dance floor free for perfect sight lines to the stage. Next door to this is the lounge bar, a more intimate and set up for solo acts and duos. The new wine bar is a luxurious addition to the local hospitality scene. Softly lit with a stone topped bar and lined with chair, tables and couches, the space is set up for a place to come to meet people, have a drink or two and be seen. The wine list reflects Richard’s love of both local and European wines along with a good selection of cocktails.
The food offering is elegant and simple: charcuterie, cheese, small plates. Later in the season high tea will be served. Although the new Palais-Hepburn was christened with the inaugural Circus and Cabaret Festival in November, the real, big opening happens on February 22. This is a free event that starts at 7pm and presents cabaret artist Miss Sina King and is followed by DJ Hotwheels playing until late. This is followed the next day with Dan Sultan. Come March, Palais-Hepburn will become a hub for the Chillout Festival. In the meantime, come in for a drink - the bar is open. 111 Main Rd, Hepburn Springs; 03 53481000 Thu-Sat 12pm-1am, Wed & Sun 12pm-11pm; palais-hepburn.com
Below: Palais-Hepburn has undergone a complete transformation. Photography by Rowena Naylor
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Little Shop Big Love
5348 4353
108 Main Rd Hepburn Springs
portal108.com.au
LO ST EAT
The Worldly Chef STORY AND PICTURES BY RICHARD CORNISH
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I
LO S T EAT
t is mid-morning on a clear summer’s day and Hepburn Springs chef and restaurant owner David Willcocks is preparing for the evening service. Deliveries are dropped off at The Surly Goat, a casual restaurant housed in a little weatherboard building, shaded by sprawling trees on the edge of the Hepburn Mineral Springs Reserve. The site has long been a café or restaurant and holds a special place in the hearts of many locals. David Willcocks came to the Surly Goat as a chef. He had been working between ‘The Goat’ and the charcoal fuelled kitchen at Passing Clouds at Musk and was looking to make the move from chef to restaurateur. “It was time to make the plunge and a conversation started up with The Goat’s owners’ Simon Bevanda and Vanessa Kalamistrakis,” he explains. “It all happened quite naturally. It was less a sale and more a commercial succession,” says David with a smile.
The Mount Evelyn born chef has an unassuming nature that belies his impressive CV. The first chef he worked under was the Yarra Valley’s legendary Gary Cooper. “He taught me to embrace the seasons and cook with what the growers were bringing in the kitchen door,” says the David with his gentle demeanour. “The older I get the more his teaching influences me.” In 2001 David moved to Melbourne and worked with ground breaking chef Teage Ezard at his eponymous restaurant. “He showed us how to season a dish without using plain salt,” remember David. Instead Teage not only used fermented sauces such as soy, fish sauce to add layers of flavour to his dishes. “Teage also eschewed white starch such as plain rice and potato instead looking at more flavourful vegetables instead,” he says. “I also learned a lot about cooking under pressure.”
“He showed us how to season a dish without using plain salt”
L O S T M A G A Z I N E | 13
LO S T EAT
David moved to Amsterdam in 2003, capital of his mother’s home country, where he cooked under Schilo Van Coevorden in a restaurant housed former music conservatorium. There the kitchen team needed to create dishes that matched the colour scheme of the old building and the shapes and forms of its architecture. David followed Schilo to the south of Spain where he discovered the delights of casual dining in the bars and on the beaches between Malaga and Cadiz. After cooking around Europe, David returned to Australia moving to Hepburn Springs in 2012 to cook at The Argus. In 2015 he helped set up the remarkably simple menu at Passing Clouds and then, on October 17 last year, he took over The Surly Goat. The food is beautifully simple while packing a punch when it comes to flavour. The small dining room, with its bare hardwood floors and wooden tables is complemented with a popular
bar that seats 12. The small plates menu offers finger food such as béchamel based croquettas to juicy bronze lamb meatballs sitting on grain and yoghurt salad. For mains, look for grilled steak and crumbed pork chop all backed by a compact wine list hand-picked sommelier Stacey Lee Edwards from award winning Geelong restaurant Igni. Under David, The Surly Goat has retained all its intimate charm and hospitality. Simon Bevanda has stayed on, working front of house, and the focus on local produce continues to expand. “It is such a good place to become the owner,” says David. “There was always something special here.” The Surly Goat, 3 Tenth St, Hepburn Springs; Tue-Sat 5pm-10pm, Fri-Sat 12pm-3pm; 03 5348 2648; thesurlygoat.com.au
L O S T M A G A Z I N E | 15
happy valentines day! an extraordinary range of local and imported gins including exceptionally good tonics. 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
A New Brew
LO S T D R I N K
STORY AND PICTURES BY RICHARD CORNISH
L O S T M A G A Z I N E | 17
LO ST DR INK
T
he new Holgate Brewhouse is a complex machine of interconnected stainless steel tanks, tuns, pipes and hoppers. The purpose-built brewery in the heart of Woodend has been years in the planning and will allow the 20 year old craft brewery to expand production from the present 600 000 litres per annum to 5 millions litres within five years. The process has been slow. Deliberately so. Brewer Paul Holgate was keen to expand the business without killing the goose that laid the golden egg, in this case the inimitable authentic flavours of his range of beers. “Some small brewers get bigger by taking their product to contract brewers and, in doing so,” says the energetic beer maker, “they lose control of the process, their flavour. Their identity.” The Holgate Brewhouse started as a backyard operation in 1999 when young scientists, husband and wife, Paul and Tasha Holgate began to brew beer in the back shed of their Woodend home. “There was not a huge online community back then,” says Paul. “So we did a lot of research reading books and much of 18 | L O S T M A G A Z I N E
the brewing information back then was all European.” Some of the first brews they made were in the European tradition including the pale straw coloured hefeweizen or wheat beer made in the Bavarian style. This beer is still being poured at the historic Holgate Brewhouse pub, the 1896 former Keating’s Commercial Hotel. The Holgates bought this grand old dame in 2002 and it stands next to the new factory and beer discovery centre. The old pub’s interior has great examples of interwar interiors including Arts and Crafts style lead lighting. Upstairs there is comfortable, modern spacious accommodation while downstairs is the dining room and bar. Along the bar are 13 taps, fresh from the keg. Paul orders a tasting paddle of eight 90ml shots. This is very popular with visitors and costs $20. “I never have favourite beers and I never order a pint,” he explains. With his scientific background he prefers ordering smaller serves and ‘researching’ as many beers as possible instead of settling back into one he is comfortable with. He is recognised as a founding brewer of craft beers in Australia
LO S T D R I N K and, with his extensive understanding of brewing techniques and beer styles across the globe, is also a beer judge at competitions here and overseas. While he has found a new generation of beer fans with his sour fruit beers, made in the Belgian style, it is the classic range of Holgate Brewhouse beers I love the best. For me the ESB or Extra Special Bitter style is my favourite. Slightly malty, barely prickling with gas with a mildly bitter hops finish, it reminded me of the great bitters of Northern England when I first tried them 16 years ago. Now when I drink ESB, it reminds me of all the great pints I have had in the pubs around Central Victoria – listening to blues at the Radio Springs Hotel, knocking back a glass at a pub in Castlemaine. Holgate’s beers are more than about quenching thirst. They create memories and a relationship with the beers themselves. Happy 20th Holgate Brewhouse. Every month this year, Holgate Brewhouse is releasing a special birthday beer. To keep in contact visit holgatebrewhouse.com.au 79 High Street, Woodend; (03) 5427 2510, Daily 12pm-11pm
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
L O S T M A G A Z I N E | 19
LO ST PRODU CE
Slow Flower Power STORY AND PICTURES BY RICHARD CORNISH
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LO S T P RO D U C E
T
he morning summer air is filled with the fragrance of a thousand roses. Row after row of roses are in full bloom, a palette of pink, apricot, deep red, white, cream and ochre. Above them is a riot of insects: bees, native bees, hover flies, tiny moths – all eager to feed on the heady nectar. The rows between the flower beds at Acre of Roses, a tiny farm in the heart of Trentham village, are soft underfoot, a sign of good soil management and organic techniques. Owner Sandy Roy is a woman with a vision and a mission. She is part of growing legion of flower growers in our region who have embraced the Slow Flower movement. “Did you know there is no Country of Origin labelling on flowers in Australia?” she asks rhetorically. “The cheap flowers in the supermarket could have been grown in Argentina or South Africa and you would never know it!” She draws a deep breath. She is fired up. “Those flowers are sprayed for bugs before they leave those countries and sprayed again with chemicals when they arrive in Australia.” She takes one of her beautiful fragrant roses
and draws it to her nose. “The first thing you do with a flower is smell it. You put it in your face. It could be full of chemicals!” She then says that there is an open known secret in the florist industry that pregnant women don’t handle imported flowers to protect their unborn children. A founding member of the local Slow Flower association Consortium Botanicus, she started the garden on her half hectare block four years ago. She planted 40 different varieties of roses, 1500 bushes in all, from old fashioned David Austin roses to tighter hybrid tea roses. A bee lands on a bloom nearby. “We have six hives in the garden and very shortly will start to spin honey from the frames,” says Sandy. “It has a lovely rose aroma.” Walking along the rows the scent changes with each variety. From one comes a hint of cloves and citrus, from another almonds and apple. The sensation is as complex as it is mesmerising. Sandy holds regular workshops in the garden called Farmgate Sundays. These are three hour-long, hands on masterclasses that range from beekeeping to edible flowers to floral L O S T M A G A Z I N E | 21
LO S T P RO D U C E
therapy. In the floral therapy class, participants are blindfolded and encouraged to take in the aroma of different roses and describe the memories they evoke. All the workshops, including the upcoming series on sustainable closed loop farming, also offer light meals or refreshments cooked by Trentham chef Jochem Follink. (He also provides meals for the Acre of Roses accommodation - a suite of two bedrooms, bathroom, kitchen and living area with open fireplace and outdoor yoga area and hot tub overlooking the gardens.)
Participants in The Farmgate Sunday series have access to the roses to pick their own bouquet to take home. The cost of the masterclasses is an introductory special of $35. Bee Keeping Exploration, Feb 3; Floral Therapy & Mindfulness Session, Feb 10; Closed Loop Farming & Composting Skill Share, Feb 17; Edible Flower Experience with Lauren Matthews, Feb 24. Acre of Roses blooms are sold at Trentham General and at the Trentham Farmers Market. For details visit: www.acreofroses.com.au
L O S T M A G A Z I N E | 23
LO ST PLACES
The Last Goodbye. STORY BY RICHARD CORNISH. P H O T O G R A P H Y B Y R O W E N A N AY L O R .
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LO S T P L AC ES
T
he Old Hepburn Hotel is closing up shop. The freehold has been sold and the new owners won’t be continuing the lease. A bastion of live Australian music for 16 years will fall silent and the district will lose one its most egalitarian and truly grass roots venues. Jason Dooley and his sister Amber Dooley owned the pub together from 2003 until 2014 when Amber became the sole licensee. While Amber is taking the move philosophically, Jason seems slightly sad. He was the main booking agent and brought some of Australia’s best acts to the old weatherboard pub that sits on the hill overlooking a gully on the road between Hepburn Springs and Newstead. “James Reyne, Deborah Conway, Joe Camilleri and The Black Sorrows,” he says, reeling off the names of the acts who have performed at the Old Hepburn. Amber adds, “Mia Dyson, Jordie Lane and don’t forget Liz
Stringer!” “Yeah, Liz Stringer,” says Jason excitedly. “She has always been a big supporter of the Hepburn.” Why some of the nation’ best artists played in an old pub with a galvanised iron roof, some of the sheets close to lifting, with a small stage and interesting acoustics becomes self-evident after the first beer. The place reeks of character. It is a classic well-run pub on a backroad that looks after the locals first, the passion of the owners almost as well and everyone else is made to feel welcome. There are stories of lockouts that we are unable to publish here for obvious reasons. Some of the stories may involve nudity and farm animals – not at the same time – but they must remain forever locked behind those solid wooden doors. One story we have permission to retell involves a local bloke called Tom Manning. Jason tells the story well.
FARMGATE & DELI OPEN
36 WHEELERS HILL ROAD MUSK. PH 03 5348 3382. FARMGATE STORE & EURO DELI OPEN MON-FRI 8-4. SAT 9-2.
ISTRASMALLGOODS.COM.AU L O S T M A G A Z I N E | 25
LO ST PLACES
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LO S T P L AC ES
"He was drinking with some other blokes who thought it would be a good idea to stir the old fella up. They bet him $100 that he couldn’t run to the top of Mannings Hill. Now from the veranda of the pub you feel like you can touch the top of the hill. But there is a steep gully full of scrub and bush covering a creek between the pub and the hill. So off he went, out into a pitch back night and they could hear him crashing about in the bush. About an hour goes by and there is a flame on top of Mannings Hill, the sign from old Tom that he’s reached the top. Torches at the pub are flashed back at him and about an hour later he comes back into the pub to collect his bet. The only trouble is that the blokes had already buggered off and left him with nothing but cuts and scratches."
It’s that sort of pub. A pub where legendary Aussie actor Bill Hunter regularly stopping by for a chicken kiev countery at the bar or Kasey Chambers coming for a mate’s gig and ending up being hauled from the audience to do a few numbers. That is what is going to be lost when The Old Hepburn turns the taps off the last time. While there is a full programme planned next month for ChillOut on the long weekend, Jason and Amber are planning one last hurrah the following weekend Fri 15 March – Sunday 17 March. The bill has yet to be released but the invitation is there for everyone to come and say goodbye to The Old Hepburn Hotel one last time. 236 Main Rd, Hepburn Springs, 5348 2207, oldhepburnhotel.com.au
L O S T M A G A Z I N E | 27
LO ST R E CIPE
TOMATO GAZPACHO WITH CHERRIES
R E C I P E B Y D A V I D W I L L C O C K S , T H E S U R LY G O A T , HEPBURN SPRINGS.
AND GOATS CHEESE
PHOTOGR APHY BY RICHARD CORNISH
Chef David Willcocks worked in the south of Spain where he dined with famed chef Dani Garcia. This is his take on Garcia’s gazpacho. Served well-chilled is a refreshing dish on a hot day. The addition of the cherry puree to the gazpacho lifts the tomatoes with its sweetness and adds an extra dimension to the classic Spanish dish. Garnish with a few ripe tomatoes, pitted cherries, grated frozen cherve, a fillet of good quality Spanish anchovies and pistachios, or equally keep a bottle in the fridge as David does in his house to be enjoyed whenever. INGREDIENTS 1 K G R I P E T O M AT O E S D I C E D ONION CHOPPED RED CAPSICUM SEEDED AND CHOPPED CLOVE OF GARLIC 50G EXTR A VIRGIN OLIVE OIL 1 S L I C E T W O - D AY O L D W H I T E B R E A D , B R O K E N INTO SMALL PIECES
250G CHERRIES, PITTED AND PUREED UNTIL SMOOTH S A LT 4 C H E R R Y T O M AT O E S 4 CHERRIES EXTR A VIRGIN OLIVE OIL 4 ANCHOVIES
30G SHERRY VINEGAR
4 0 G F R OZ E N G O AT S C H E E S E ( O P T I O N A L )
In a blender, add the tomatoes, onion, capsicum, garlic and bread. Blend on high speed for 5 minutes or until smooth, season with the salt, vinegar and olive oil and blend again to incorporate. Pass through a sieve to remove any remaining seeds and tomato skin. Return the soup to the blender and incorporate the cherry puree, once smooth check the seasoning and adjust to your preferred taste with the salt and vinegar and chill the soup well prior to serving
Serve the chilled soup directly into a chilled bowl and decorate with ripe tomatoes into bite size pieces and mix with a couple of pitted cherry halves and spoon onto one side of the bowl. Lay a fillet of anchovy over the tomatoes.
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Drizzle a small amount of olive oil onto the soup and place a few kernels of pistachio around. Just prior to serving, grate the frozen goat’s cheese over the tomatoes. Serve with a glass of fino sherry.
LO S T R EC I P E
Hand made Sorbet for Summer.. (plus other goodies)
DINNER WED- SUN FROM 5:30PM LUNCH FRI - SUN FROM NOON
97 Main Road Hepburn Springs 03 5348 1156
frankandconnies.com.au L O S T M A G A Z I N E | 29
The Redemption
LO S LO T CSOTCDKRTA I NIK L
BY ANIMUS DISTILLERY
No matter what you have got yourself into, this refreshing Summer cocktail from the guys at Animus will see you well on your way to recovery. And redemption.
30ML ANIMUS MACEDON DRY GIN 30ML SIMPLE SUGAR SYRUP 30ML LEMON JUICE
1 2 0 M L F R E S H WAT E R M E L O N J U I C E H A N D F U L F R E S H B A S I L L E AV E S 3 SLICES CUCUMBER P I N C H C AY E N N E S A LT A N D P E P P E R
Muddle cucumber and basil in your cocktail shaker. Add remaining ingredients with a generous helping of ice. Shake and strain into an iced rock glass and garnish with a fresh basil leaf. Now kick back and relax. You've been saved.
1/89A Piper Street Kyneton (03) 5403 2431 Wednesday - Friday from 4pm. Saturday-Sunday from 12noon. animusdistillery.com.au L O S T M A G A Z I N E | 31
WE HAVE EXPANDED! MORE GROCERIES & GOODIES AND PLACES TO DINE.
OPEN 7 DAYS
FROM 7AM (EXCEPT SUNDAYS 8AM)
Everything But The Kitchen Sink... Fantastic TAKE HOME meals, BREKKIE & LUNCHES, CAKES, BEAUTIFUL breadS, ice cream, groceries, LOCAL ORGANIC FRUIT & VEG, providore, newspapers, LOCAL GOOGIE eggs, BIG FANTASTIC platters TO MAKE LIFE EASY, cheese boxes, catering, LIFE GIVING COFFEE, BOCASTLE PIES, TOILET PAPER, POSTCARDS AND SOME OTHER GOODIES...
102 MAIN RD HEPBURN SPRINGS
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PH: 5348 2764
HEPBURNGENERALSTORE.COM.AU
5
LO S T P L AC ES
Reasons To Get Lost...
COMPILED BY RICHARD CORNISH
Hanging Rock, Woodend at sunset.
1. One Ring to Bind Them
2. Bend It Like a Yogi
Thinking of making your own ring? Jeweller Bec Podolinsky from Pod Jewellery in Kyneton will show you how in her Kyneton workshop. She runs workshops, including wedding ring workshops, with a difference supplying all the tools, equipment, sterling silver, morning, lunch and afternoon tea and discounts on accommodation nearby. Her Silver Ring Workshops see you and just four others sit at a traditional jeweller’s bench and learn to use precision tools including callipers, files, pliers, hammers, a soldering torch, ring mandrel, punches and more. At the end of this fun class, you’ll take home your beautiful handmade sterling silver ring. The summer class is on February 10 with classes running in autumn on March 17 and April 6. This all-inclusive, one day workshop costs $330.
In the heart of the Wombat State Forest is the Rocklyn Ashram. This is a beautiful place where 5000 people come each year to experience traditional aspects of Yoga and Yogic lifestyle programs. The Rocklyn Yoga Ashram believe in the vision of sharing a diverse range of wellbeing programs to suit people from all walks of life seeking Yogic lifestyle and awareness practices. In a world that is time poor, they believe that individuals need an authentic place of retreat to rediscover inner balance and peace in a natural sustainable environment. The team behind Rocklyn Yoga Ashram believe in the vision of sharing a diverse range of wellbeing programs to suit people from all walks of life seeking Yogic lifestyle and awareness practices. In a world that is time poor, they believe that individuals need an authentic place of retreat to rediscover inner balance and peace in a natural sustainable environment. On February 10 they are holding a special one-day workshop which includes Yoga Asana and Pranayama practice, Meditative Bush Walk, Yoga Philosophy talk, Mantra Chanting session, Yogi – vegetarian lunch, morning and afternoon tea plus many good vibes.
podjewellery.com.au
Rocklyn Yoga Ashram, 393 Dean-Barkstead Road, Rocklyn; www.yogavic.org.au L O S T M A G A Z I N E | 33
LO ST PLACES
3. Stars at Hanging Rock Celebrate a belated Valentine’s Day on Saturday February 16 under the stars at Hanging Rock. Bring along a rug and a picnic and enjoy a screening of Peter Weir’s famous film “Picnic at Hanging Rock”. Adults $25 Children $10 Families $60 Saturday 16 February 7:00pm Hanging Rock; 139 South Rock Road, Woodend. Purchase tickets via www.mrsc.vic.gov.au/See-Do/Events
4. The Old Hepburn We love the Old Hepburn pub, with her jaunty weatherboards, eight different parmas and pie of the day. It is also a great place to see live music. This month checkout Marty Luke playing on Saturday Feb 23 at 8pm. As his blurb reads, “Performing classic covers from the 40’s to now, Marty has a unique acoustic sound…. think old crow, Ryan Adams, Cam Kettle, The Pogues, Springsteen and the Goo Goo Doll rolled into one. His smoky vocals and bluesy finger styling work with a driving rhythm bring new and old tunes to life.” See you at the Old Hepburn. 34 | L O S T M A G A Z I N E
The Old Hepburn Hotel; 236 Main Road, Hepburn Springs; 53482207; oldhepburnhotel.com.au
5. A night with Uncle Jack Spend a night at the Theatre Royale with national treasure, award-winning actor, Aboriginal elder and activist Uncle Jack Charles (above), annotating his colourful life and brilliant career in words and music. Hosted by respected broadcaster Namila Benson plus special guests. Uncle Jack Charles is an actor, musician, potter and gifted performer, but in his 74 years he has also been homeless, a heroin addict, a thief and a regular in Victoria’s prisons. A member of the Stolen Generation, Jack has spent his life in between acting gigs, caught in the addiction/crime/doing time cycle. Today — no longer caught in the cycle — he lives to tell the extraordinary tale. Saturday March 2 at 8pm. The show goes for 3 hours with a 20 minute interval. Tickets $45.90. Theatre Royal Castlemaine; 30 Hargraves St, Castlemaine; 03 5472 1196; theatreroyalcastlemaine.com.au
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Farmers Markets and Community Fairs
SATURDAY 02 FEBRUARY
SATURDAY 09 FEBRUARY
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 03 FEBRUARY 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 16 FEBRUARY
KYNETON FARMERS MARKET 8am-2pm St Pauls Park Piper St Kyneton
GLENLYON VILLAGE MARKET 9am-1pm Glenlyon Hall, Glenlyon
TRENTHAM COMMUNITY GROUP MARKET 9am-1pm Trentham Neighbourhood Centre
LEONARDS HILL HALL & COUNTRY MARKET 9am-2pm 2095 BallanDaylesford Rd, Leonards Hill
SUNDAY 10 FEBRUARY
TRENTHAM FARMERS MARKET 9am-1pm Trentham Town Square
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
SUNDAY 17 FEBRUARY 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 23 FEBRUARY LANCEFIELD & DISTRICT FARMERS MARKET 9am-1pm High St Lancefield SUNDAY 24 FEBRUARY 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.
TO LIST YOUR LOCAL MARKET OR ADVISE US OF ANY CHANGES, PLEASE CALL (03) 5348 4927.
L O S T M A G A Z I N E | 37
Restaurants THE ARGUS DINING ROOM 5348 2202 Peppers Mineral Springs Hotel, 124 Main Rd Hepburn Springs. Dinner 7 days. Lunch Sat & Sun. Fresh local, seasonal produce, relaxed indoor & outdoor dining. Private function rooms available. www.pepperssprings.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. www.thefarmersarms.com.au 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. 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 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 PIZZERIA LA LUNA 5348 4123 24 Albert St Daylesford. Fri-Sat 5pm-10pm. Thurs, Sun, Mon 5pm-9pm. Closed Tue & Wed. Takeaway pizza with home delivery Friday to Sunday. www.pizzerialaluna.com.au
38 | L O S T M A G A Z I N E
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
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.
RUBENS @ HEPBURN 5348 2843 70 Main Rd. Hepburn Springs. Lunch Wed-Sun. Dinner 7 Days. Mediterranean cuisine and take-away. www.rubensrestaurant.com
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
SAKANA
5348 1218
1 Camp St Daylesford. Lunch Saturday and Sunday. Dinner Thursday to Monday. Modern Japanese/Pan Asian casual dining. Bookings recommended. sakanarestaurant.com.au 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 Wed-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 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. DOS DELICATESSEN 5348 3756 2/97 Vincent St Daylesford. Open daily. Mon-Thurs 7am-6pm Fri 7am-7pm, Sat 8am7pm, Sun 8am-6pm. Full range delicatessen, charcuterie and cheeses, toasties, produce and coffee. www.dosdeli.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.
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 DELICATESSEN 5348 3756 2/97 Vincent St Daylesford. Open daily. Mon-Thurs 7am-6pm Fri 7am-7pm, Sat 8am7pm, Sun 8am-6pm. Full range delicatessen, charcuterie and cheeses, toasties, produce and coffee. www.dosdeli.com.au 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, providore and gifts. www.hepburngeneralstore.com.au 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.
Take Away / Home Delivery
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, providore and gifts. www.hepburngeneralstore.com.au
PIZZERIA LA LUNA 5348 4123 24 Albert St Daylesford. Fri-Sat 5pm-10pm. Thurs, Sun, Mon 5pm-9pm. Closed Tue & Wed. Takeaway pizza with home delivery Friday to Sunday. Open 7 days during school holidays. www.pizzerialaluna.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.
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
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
Wine Bars and Hotels THE PALAIS
5348 1000
111 Main Rd Hepburn Springs. Open Wed-Sun 12ppm-1am. Wine Bar, Live Music, Cocktails, Grazing and Cheeseboards. www.palais-hepburn.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. Unique selection of 500+ wines incl small producers, organic vineyards & "hands off" winemakers. www.wineandthecountry.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 PALAIS
5348 1000
111 Main Rd Hepburn Springs. Open Wed-Sun 12ppm-1am. Wine Bar, Live Music, Cocktails, Grazing and Cheeseboards. www.palais-hepburn.com
Bottle Shops & Wine Stores 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. WINE & THE COUNTRY 5348 3756 1/97 Vincent St Daylesford. Open 7 days. Mon-Fri 12pm-late. Sat-Sun 10am-late. Wine Shop & Bar. Unique selection of 500+ wines incl small producers, organic vineyards & "hands off" winemakers. www.wineandthecountry.com.au
Catering
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
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
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
Galleries and Studios
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
RED DOOR GALLERY ON FRASER 0408 034 017 69 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
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
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
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
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 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 THE GREEN STORE 0428 853 506 12 Market St Trentham. Myotherapy, Remedial and Therapeutic Massage and luxurious body treatments within our sustainable lifestyle store. Open daily 10-5 www.thegreenstore.com.au
Wineries and Cideries DAYLESFORD CIDER 5348 2275 155 Dairyflat Rd Musk | Award Winning Craft Cider | Cellar door opens for drinks 7 days; Weekdays 11-4 Weekends 10-5 | 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 20TH OF EVERY MONTH
L O S T M A G A Z I N E | 39
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
