Lost Magazine Vol 19 Issue 184 - May 2019

YO U R S T O K E E P

WIN A NIGHT IN DAYLESFORD

VOL 1 9 I S S U E 1 8 4

FARMERS ARMS CRESWICK Voted one of Victoria’s Best Pubs BAR & DINING MENUS

INHOUSE BUTCHERY

just a

PUB.

OPEN 7 DAYS LUNCH & DINNER 31 ALBERT ST CRESWICK / 53452221

CO N T E N TS E AT

DRINK

Cooking with the Seasons

May at Curly Flat

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12

PROPERTY

PROPERTY

Style Queen

Lost Property

18

24

PRODUCE

MAKER

The Last of the Sausage Jedis

Diff'rent Strokes

32

38

RECIPE

C O C K TA I L

Scallops with Black Pudding

Espresso Chaitini

16

17

LOST NEWS

PAG E 07

READER COMPETITION

PAG E 2 9

FIVE RE ASONS TO GET LOST

PAG E 42

LOCAL MARKETS

PAG E 45

LOST - THE GUIDE TO WHERE TO FIND IT

PAG E 4 6

BOOZY BRUNCH EVERY SATURDAY cliffysemporium.com.au/boozy LO S T M AG A Z I N E | 3

VOL 1 9 I S S U E 1 8 4 | M AY 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

ADVERTISING ENQUIRIES

advertising@lostmagazine.com.au 03 5348 4927 - 0477 990 098 www.lostmagazine.com.au

Sarah Lang sarah@lostmagazine.com.au E D I T O R AT L A R G E

ALL RIGHTS RESERVED

Richard Cornish editor@lostmagazine.com.au DISTRIBUTION

Ritchie Rich and Blosom found@lostmagazine.com.au or call 03 5348 4927 DESIGNED BY

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 : Who doesn't love a gorgeous

The Yellow Brick Road Agency enquiries@yellowbrickroadagency.com.au

bedroom? The White House in Daylesford captured by Marnie Hawson. For your chance to stay here one night head to our reader competition on Page 29.

SUBSCRIPTIONS

Head to www.lostmagazine.com.au to order your magazines to be posted to you every month.

TAKE A SEAT AND ENJOY A GLASS OF WINE AND A CHEESE PLATTER!

OPEN 7 DAYS

FROM 7AM (EXCEPT SUNDAYS 8AM)

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102 MAIN RD HEPBURN SPRINGS 4 | LO S T M AG A Z I N E

PH: 5348 2764

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LO ST NE WS

Lost News

WRAP UP OF NEWS AND HAPPENINGS IN OUR REGION

As we hurtle at break-neck speed toward Winter, there is still no sign of any real rain or even a dramatic cooling of temperature.

The hottest, driest Summer on record is still wreaking havoc for our farmers and gardeners although the brilliant Autumnal colours showering streets in reds and golds seem quite oblivious to this unusually mild weather. Here's hoping the rains come soon before the frosts arrive.

Richard Cornish is back and no-one is more pleased than I. It is such a pleasure to work with him every month. I experience such joy in reading his stories and learning more about the wonderful array of talented folk that live in this region. This month sees our first story in our new section Lost Property. Richard sat down with Lynda Gardener, a remarkable woman who has achieved almost cult status in the world of interiors and Instagram. She is also a very dear friend of ours here at Lost Magazine and it was hard to choose just a few select images from the magnificent selection taken by another talented Central Victorian local, photographer Marnie Hawson.

To celebrate, we are giving away a nights stay at Lynda's White House in Daylesford. Turn to page 29 for your chance to win.

B Y E D I T O R I N C H I E F, S A R A H L A N G

A fairly steady stream of visitors has seen me play tourist in my own region in the past month which is always a lot of fun. It never ceases to impress me that for a collection of fairly small country towns, we have some pretty incredible places to explore, shop and dine. An evening at Sault was a real celebration of what it means to eat local food. Our table overlooked the kitchen garden where the food we were eating had only been picked earlier that day. And at the end of the evening, we were handed a tiny yellow envelope that had been decorated by the owners children. Inside contained a selection of kale seeds that they had been carefully preserved from the kitchen when preparing the harvest. It was the sweetest gift and a truly beautiful expression of Sault's philosophy around growing food and the importance of vegetables.

So it was with a very old seed making kit, I cut up some pages from old Lost magazines and made little seedling pots. It is a little late in the year to be planting kale, but if we go by the weather and not the calendar, it still feels remarkably like late Summer.

Until next month, stay safe and get lost.

SARAH LANG Editor-In-Chief

Pizzeria

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

5348 4123

|

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Home deliveries

24 Albert Street Daylesford

FRIDAY TO SUNDAY |

www.pizzerialaluna.com.au

I MISS THE 90’S WHEN BREAD WAS STILL GOOD FOR YOU AND NO ONE KNEW WHAT KALE WAS.

Not so serious shopping.

108 MAIN RD, HEPBURN SPRINGS (ONLY 3 MINUTES FROM DAYLESFORD) PORTAL108.COM.AU

LO ST EAT

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LO S T EAT

Cooking With the Seasons

BY RICHARD CORNISH

“

Those bloody ducks!” says chef Hugh Maxwell, half frustrated, half exasperated. The wild wood ducks have been into the kitchen garden at Sault restaurant again and eaten his leafy greens.

The gardens supply a good deal of the herbs, edible flowers, leafy greens and some of the vegetables for the restaurant. They sit under the airy dining room, with its 180-degree view overlooking a lavender plantation, lake, chapel and the kitchen garden. Hugh, however, doesn’t resent the ducks as they only nibble the leaves they can get to under the netting.

“They also keep the grass down,” says Hugh with a grin. “Along with the kangaroos."

Hugh is a local lad. He grew up with mud on his Blundstones, traipsing around Spring Creek at Hepburn. That was when he wasn't getting under his mum's feet. She had the Harvest Café, and Hugh would watch her make vegetarian laksa and spicy tempeh dishes. He worked with some of the best chefs and restaurants in the business doing his apprenticeship under Michael de Jong at the Farmers Arms in Daylesford and working many years at the critically acclaimed Bendigo Enoteca Dispensary. While Hugh has mastered the art of whole carcass butchery and dry aging meat, he is letting the garden lead his menu at Sault.

Left: Pumpkin dish at Sault on the Vegetarian tasting menu. Image by Jezriel Ganino @journeywithjezriel Below: Sault Head Chef, Hugh Maxwell. Image by Richard Cornish.

LO S T M AG A Z I N E | 9

LO ST EAT

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LO S T EAT “A meat-heavy diet is not the way the world is going or the way the world should go,” says Hugh as he picks some fronds of bronze fennel and some yellow and purple violets to finish his dishes. Beyond the pumpkin vines is an orchard that has been transplanted by the restaurant's owner and front of house team, partners Jodi Flockhart and Damien Aylward.

Despite the lack of rain the trees have sent down new roots and have made Sault their new home.

Jodi is quietly happy with the season just gone.

They have a strong following in Singapore and Hong Kong with a lot of word of mouth recommendations. “People are landing at Melbourne Airport, hiring a car and driving here for lunch or dinner,’ she says. “They, like everyone else, love the lavender and view out over the water to the forest.” The kitchen door swings open and Hugh places a dish of roast pumpkin and pasta on the table. Despite its humble provenance, this is a masterpiece in the layering of flavour. From the still

liquid, confit egg yolk sitting inside the deep flavoured sweet pumpkin, laced with fresh feta, punctuated with onion cooked in soy stock every part of this dish is delicious. This is all concealed by a layer of laminated pasta, multicoloured bay leaves peering through the translucent sheet. Over this goes a rich vegetable stock. It is a truly masterful dish and an indication as to where the menu is heading.

Carnivores are still very well looked after, but the fun is to be had with the veg. There is a seven-course degustation ($115 pp) that may start with a puffed linseed cracker with garden beetroot and a beautifully ‘crazed’ quail egg.

Hugh is a rising star in the culinary scene. He innately understands the local food culture of our area and has the team behind him to take Sault and its menu on an ever-changing ride through the seasons.

2349 Ballan-Daylesford Rd, Sailors Falls near Daylesford; sault.com.au

Below Left: Hugh Maxwell and the team in the kitchen garden at Sault. Below Right: Heirloom tomatoes and buffalo mozzarella. Images by Jezriel Ganino @journeywithjezriel

L O S T M A G A Z I N E | 11

LO S T D R I N K

May at Curly Flat

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BY RICHARD CORNISH

fter the busy harvest and demands of vintage, a veil of a contemplative calm has gently descended over Curly Flat, a small winery near Lancefield. “This is the time of year for reflection,” says winemaker Matt Harrop. He’s been here for 18 months now.

Before that he was at Shadowfax, making wine from vineyards across the state. Now he lives a few minutes away from the vineyard and feels every frost and every northerly wind. “May is a time working out what we did right and what we did wrong,” says Matt matter of factly.

What Matt and his team did do was to take a considerable risk in late spring last year. “We suspected that it was going to be a dry season so, after fruit set, we removed whole bunches of grapes,” says Matt. “We are already a low cropping vineyard – we remove two-thirds of the cordons (new tendrils) before they flower,” says Matt. “Quality always overrides quantity at Curly Flat.” Matt’s hunch proved right. The rain didn’t come, and the vines produced exceptional fruit with the limited water they had.

Pinot noir makes up 75% of the production at Curly Flat. The 2019 pinot noir is now quietly going through malolactic fermentation in French oak barrels. Lots of oak barrels. Depending on where on the vineyard the grapes were harvested and when the vines were planted the vintage has been divided into 22 different fermentations.

“There are really seven or eight different vineyards here depending on the different soil types,” says Matt. His favourite part of the vineyard is a patch of white sandy soil that dates back 450 million years to the Ordovician period. The wines from the vines growing here are soft and aromatic.

L O S T M A G A Z I N E | 13

the cooler months see us turning to our enormous selection of red wines. (and ports and sherries and whiskies...)

we proudly stock the world's best champagne, local and international sparkling, local and international wines, beers, ciders, mixed drinks and an impressive range of local and imported spirits.

55 Vincent St Daylesford 03 5348 3577 open 7 days until late

LO S T D R I N K Assemblage of the 2018 vintage will start soon, and Matt has plans to bottle different wines from different parts of the vineyard.

“The vines growing in the volcanic soil, in the cooler parts of the vineyard, are making lovely supple wines,” says Matt, “While the older vines, the ones dating back 28 years or so are producing wines with tannin and muscle.” Matt is also focusing on the traditional Curly Flat pinot noir that the winery is famous for.

The other 20% of Curly Flat wine is chardonnay and 5% pinot gris. Like all the wines at Curly Flat, the chardonnay is made with hand-picked grapes, the bunches pressed whole and the juice fermented in French oak barriques using the yeasts naturally occurring on the grapes and in the winery. “Indigenous ferment is the least predictable,” says Matt.

“But it is so satisfying. I will leave the whites on their lees until next year. It adds shape and texture to the wine. Come February or March I’ll bottle them."

One of the winery dogs comes up all wagging tail and tongue hanging out the corner of his mouth. Matt looks out the doors of the winery across the lake. The leaves have turned deep yellow, and the trunks of the vines are now visible. Winter is coming. "We start pruning soon," says Matt. "And then it starts again."

Cutler & Co comes to Curly Flat.

Chef Andrew McConnell and team are cooking a degustation lunch next month on Sunday June 16. Seats are $195. To book email mail@curlyflat.com Curly Flat, 263 Collivers Rd, Lancefield; Cellar Door Sat-Sun 12pm-5pm (weekdays by appointment), curlyflat.com

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

LO ST R E CIPE

Pan Seared Scallops with Black Pudding

BY SAR AH L ANG

With my Scottish heritage, it is no surprise that I grew up on Black Pudding and absolutely love the stuff. There are some pretty terrible options around, but you simply cannot go wrong with the Oakwood Black Sausage. It has the right amount of spice without being too sweet, holds it shape well when frying without being dry or rubbery. You can buy directly from Oakwood Smallgoods (refer page 32) or Maxi Foods in Castlemaine.

This recipe is a tasty little entree and an nice alternative to serving it with eggs for breakfast.

SERVES 4 8 L ARGE SCALLOPS (ROE REMOVED)

1 T S P W H O L E G R A I N M U S TA R D

8 SLICES OF BL ACK PUDDING (SLICED INTO 1CM D I S C S)

EXTRA VIRGIN OLIVE OIL

1 5 0 G FR E S H R O C K E T L E AV E S

REAL BUTTER S A LT A N D P E P P E R , T O T A S T E

2 TSP RED WINE VINEGAR

In a small frying pan, fry off the black pudding until it is crisp on either side. Season the scallops on both sides with salt and pepper.

In a frying pan, heat a tablespoon of olive oil and a knob of butter. Allow the butter to gently foam. Lay the scallops on the pan to fry for 50 seconds on each side and lightly golden. Spoon the foaming butter over the scallop as it is cooking. Set aside and keep warm.

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

Deglaze the scallop pan with red wine vinegar, mustard and olive oil. Warm through for a minute or so before seasoning with salt and freshly ground black pepper.

Place the rocket in a large bowl and toss thoroughly with your hands.

To serve, place the dressed leaves on your plate, then arrange two of the black pudding discs on the leaves and top each with a scallop.

LO S T C O C K TA I L

Espresso Chaitini

30 ML SPICE INFUSED MACEDON DRY GIN 20 ML MR BL ACK COFFEE AMARO 20 ML AMARETTO 15 ML DEMER AR A SUGAR SYRUP 30 ML ESPRESSO 1 DASH ANGOSTUR A 1 DASH OR ANGE BITTERS

Shake, strain into coupette, garnish with expressed orange oils and cinnamon.

ANIMUS DISTILLERY 1/89A Piper Street Kyneton (03) 5403 2431 Wed- Fri from 4pm.

Sat-Sun from 12noon. animusdistillery.com.au

L O S T M A G A Z I N E | 17

LO ST PROPE RTY

THIS PAGE: PORTR AIT OF JEROME. OPPOSITE PAGE: STILL LIFE OF A POPPY STORY BY RICHARD CORNISH

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

IM AG E S BY M A RNIE H AWSON A ND LISA COHEN

L

ynda Gardener has an infectious enthusiasm. Her eyes light up as she describes a house she is styling or the new small hotel she is working on. The interior stylist, with her broad smile and signature mane of untamed hair, is an unmissable part of the local business community. She and partner Mark Smith have the carefully styled but refreshingly casual cafĂŠ and homewares store Trentham General (37A High Street, Trentham), housed in an old bank in the historic town. Using a blend of old and new furniture, found and built surfaces, random and organised objects Lynda has made a store that showcases of her skills not only as a curator of homewares but her ability to transform an old building into a hospitable dining room.

LO S T P RO P ERTY Lynda also has two stunning accommodation properties in our region with another to be finished in winter. The Estate Trentham is an original three-bedroom federation house set amongst beautiful gardens in the heart of Trentham. The clean white painted rooms are counterpointed with warm natural wood and fabrics. The White House in Daylesford has Lynda’s light approach to styling but with more curated spaces such old leather chairs in the library, patterned wallpaper in the bedrooms.

Lynda is a masterful storyteller using props, paintings, furniture and surfaces instead of words. She learned her trade while working with Levi's in Melbourne. "I stumbled into fashion, but when the team at Levi's were looking to decorate their concept stores, I put my hand up," recalls Lynda.

Left: Lynda Gardener. Image supplied. Below: The Estate, Trentham. Image by Lisa Cohen.

L O S T M A G A Z I N E | 19

LO ST PROPE RTY

“ It's about creating a story „

This page and overleaf: The White House in Daylesford. Images by Marnie Hawson.

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LO S T P RO P ERTY

L O S T M A G A Z I N E | 21

LO ST PROPE RTY

Wentworth House by Danny Wootton. For bookings visit wentworthhouse.com.au 22 | L O S T M A G A Z I N E

LO S T P RO P ERTY When not rifling through second hand and antique stores she was walking around town with her eyes skyward. "I love the old buildings. I love them when they show signs of their age. When they're renovated, they lose their appeal to me."

Lynda founded the seminal vintage store Empire Vintage in Albert Park and then continued her career as a stylist. She worked on photo shoots moving into hospitality decorating small hotels and then into the real estate field. She has the eye to transform the everyday abode into a desirable property.

"Some of the best days I have is when a client returns to their home after we have styled it, and they burst into tears of joy," says Lynda with a smile. (The other part of the ‘we’ she refers to is Belle Hemming, and their styling business called Inside Story. "I love to blend the old with the new," says Lynda. "The mistake some people make when styling a home is buy everything brand new. Anyone can do that. But what you really want is a painting or a vase that means something to someone. It is about the story. The patina."

She spends her time in and around Daylesford scouring the markets, having the skill to find beautiful objects in bins and boxes of chaos within seconds. Lynda can have a seemingly disparate assortment of objects and bring them together as a collection that seem like they had always been together. "I might start with a portrait of a man," she says, "And I build from there, bringing in other portraits or building on a colour. It’s about creating a story."

Styling and Design Commissions: Inside Story, www.insidestorystudio.com.au Accommodation: The White House, Daylesford, thewhitehousedaylesford.com.au The Estate, Trentham, theestatetrentham.com.au; The White Room, Fitzroy and The Apartment, St Kilda, theapartmentstkilda.com.au Shop: Trentham General, 37A High St, Trentham.

For your chance to win a night stay at the exquisite White House in Daylesford, turn to page 29.

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

120 BARHAMS ROAD BULLARTO

Dolphins Hill

Nestled in one of the district’s best known elevated positions, this 21 acre lifestyle property really connects with the terrain and the framed views over the Central Highlands reinforce the rural idyll of an area already renowned for its pristine, organic environment, 800 metres above sea level.

Designed by architect, Eric Zehrung and built on the principles of passive, solar design, this energy and thermally efficient home brings together a north facing orientation, and thermal mass from mudbrick dividing walls and floorboards over a concrete slab, to ensure optimum comfort all year round. The living experience is heightened further by the 90m bore providing pure springwater for all stock and domestic use, plus ancillary 38,000 litre rainwater storage.

A centrepiece fully glazed living area with adjacent kitchen and dining zones, captures the northeasterly views of Mt Macedon and there are 4-5 bedrooms, 2 bathrooms and numerous covered outdoor areas to enhance the living experience.

Coveted extras include: mains power, wood heating with in-line exchange system, abundant storage, shedding, landscaped and low maintenance garden, and numerous birdlife and wildlife.

Auction Saturday 25th May at 1.30pm

54 Piper Street Kyneton

5

2

4

Rhonda Holmes 0418 173 023

125 CLARKES ROAD FRANKLINFORD Riverbend

Once in a generation opportunity to secure 80 hectares (200 acres) of mostly cleared, undulating grazing land in the renowned Mount Franklin district.

Comprising multiple titles, the Jim Crow Creek forms the whole eastern boundary of the creek flats and there is still evidence of interesting 19th century mining activity and European settlement nearby.

The property has subdivision potential (STCA) and there are numerous elevated home sites with long views down the Jim Crow Valley and framed views to the east of Mount Franklin.

The parcels comprise creek flats, dams, established treed areas and shelter belts and the district is well known for its ubiquitous stone walls and famous spring water, making this a productive lifestyle property, an easy 25km from Daylesford and Castlemaine, 60km from Ballarat and Bendigo and 130km from Melbourne.

For Sale by Expression of Interest (EOI) Closing Friday 5pm, 17 May 2019

Gordon Muir 0425 111 765 | Robert Broadhurst 0488 300 900

27 HILL STREET DAYLESFORD Lewellyn House

Constructed in 1861 this property comprises 2 dwellings: a substantial 4 bedroom family home with an expansive living area and separate kitchen, wrap around verandah overlooking a 150 year old garden, reputedly planted by Baron Ferdinand Von Mueller.

The 2nd dwelling has its own kitchen and bathroom. This idyllic property provides an ideal opportunity for a homebased business, or a stunning and convenient BnB.

Auction Sunday 19th May at 12.30pm

5

2

2

55 RAGLAN STREET DAYLESFORD Fontaine

Sublime charm & modern function are the perfect combination in this renovated 4 bedrm, 2 bathrm period residence, set against a backdrop of original period features.

Relaxed family living wraps around the chef’s kitchen, & the covered alfresco area becomes an extension of your entertaining zone, stepping down to a shaded north facing garden.

For Sale $995,000

4

54 Piper Street Kyneton

2

2

Rhonda Holmes 0418 173 023

39 HOSPITAL STREET DAYLESFORD

Renovated Former Miners Cottage From humble beginnings to a bright future, comprising 3 bedrooms, 2-way bathroom and separate studio with 2nd bathroom - ideal for a homebased business with separate street access or huge 4th bedroom.

A fully equipped kitchen with abundant storage overlooks a north facing living area and deep garden.

For Sale EPR $550,000 - $590,000

4

SOL

2

2

44 MAIN ROAD HEPBURN SPRINGS

D

Lauristina

Keep the home as the successful B & B it now is or return it to the revered family home it once was.

Secluded by a high hedge, this elegant 1890s home has 4 bedrooms and 3 bathrooms, with 2 separate living and dining spaces.

A separate, self contained 5th bedroom is in an adjacent wing as well as the separate bed-sit style Spa Cottage.

Gordon Muir 0425 111 765 | Robert Broadhurst 0488 300 900

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.

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Furniture deliveries (new & s/hand) General freight and produce cartage Bulk freight, dry and chilled Packing supplies available

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WWW.OZ-TRANS.COM.AU

REGULAR RUNS TO MELBOURNE, GEELONG, BALLARAT, BENDIGO AND EVERYWHERE IN-BETWEEN.

Get Lost.

And find yourself again at The White House, Daylesford.

LO S T P RO P ERTY

To celebrate the launch of Lost Property, Lost Magazine are giving away a one stay at The White House in Daylesford to one lucky reader.

Get lost finding your new home.

See next page for competition details.

L O S T M A G A Z I N E | 29

LO S T P RO P ERTY

Win a night at The White House, Daylesford Valued at $690* To celebrate the launch of Lost Property, Lost Magazine has teamed up with The White House in Daylesford and are giving away a nights accommodation valued up to $690*.

Simply tell us in 25 words or less, where is your ideal place to get lost and why.

Head to www.lostmagazine.com.au/property and follow the links to enter.

Entries close 5:00pm Friday 31 May 2019. This is a game of skill. Judges decision is final.

To read all of the fine print, head to www.lostmagazine.com.au/competitions. * Prize is for a single night midweek at The White House Daylesford for 2 bedrooms (max 4 adults). Subject to availability. Must be used by 31st December 2019.

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 | 31

LO ST PRODU CE

The Last of the Sausage Jedis.

STORY AND IMAGES BY RICHARD CORNISH

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

LO S T P RO D U C E

R

alf Fink is a Fleischmeister. A German master butcher. Born near Dortmund in the north east of Germany he grew up around smallgoods. His father Otto was also a Fleischmeister, and they both graduated from the same academy in Frankfurt. "I was sixteen when I started my apprenticeship," says Ralf. He speaks English with a soft German accent and grammatic perfection. Clean cut and well-presented he maintains high standards. “On the path to becoming a Fleischmeister I spent another five years learning the trade from other butchers; how to smoke, how to salt,” he explains. “Then, like all of us Fleischmeisters, I underwent a six month assessment period during which time I needed to pass 28 exams both written and practical."

He says this as we wander his smallgoods butchery at The Mill in Castlemaine. This

former woollen mill is the home of bakers, winemakers, coffee roasters and ‘The Last of the Sausage Jedis’, says Ralf with a warm smile. “Because only a trained Fleischmeister can train another one,” he adds. Oakwood Smallgoods, as Ralf has called his business, is designed in a German-style layout. A one-way workflow where whole pig bodies enter through one door and are transformed into sausages, hams, bacon and over 40 different styles of German smallgoods, Spanish embutidos and French charcuterie.

While the smell of red gum and oak smoke permeates the butchery, the aroma of cardamom and real cinnamon fills his spice room. “I only real spices, nothing out of a packet,” says Ralf. He also uses old fashioned preserving techniques. “In the old days sausages were smoked and then placed in large tins, sealed and then pasteurised,” he explains.

Autumn.

Now being served.

L O S T M A G A Z I N E | 33

LO ST PRODU CE

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Continued from Page 33

LO S T P RO D U C E

“They were shelf stable.” He uses a similar technique, putting his frankfurts in brine inside large food grade clear plastic sausage casing and cooking them in a hot water bath. “It really helps retain the flavour,” says Ralf. He uses a similar technique for his hams. The result is a ham that is sweet, juicy from the treacle and honey cure and has the earthy flavour of freerange pork. It is simply delicious.

He passes some plum and bourbon terrine. It is perfectly seasoned with a firm texture that becomes creamy releasing the smoky notes of the bourbon. He then brings out his piece de resistance - an entire hind leg he describes as jamon. “I have a permit to collect the acorns from a park in the area,” says Ralf. “I take these and give them to the farmer who feeds them to their pigs.” The leg is salted and aged in the drying room for a year. He slices off a little. It is deep crimson and flecked with fat. It is sweet and nutty and not dissimilar to very good Spanish jamon serrano. I nod in approval. He smiles in appreciation. He has achieved all this, including a very beautiful rustic store since he opened his doors in January last year. The Force is strong in this one.

Ralf runs sausage making classes and meat preserving throughout the year.

Oakwood Smallgoods, 1/9 Walker St, Castlemaine; oakwoodsmallgoods.com

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 | 35

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Fares from US$7,025pp* (E1)

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Unlimited WiFi Gratuities for housekeeping, dining and bar staff

ASK ABOUT VIRTUOSO VOYAGE BENEFITS

For more information or to make a reservation call Savenio 03 5332 9197 or email ballarat@savenio.com.au *Fares are cruise-only, per person, in U.S. dollars, based on double occupancy, apply to new bookings only, made by 30 Jun 19, and include book now savings where applicable, taxes, fees and port charges. Solo Traveller Fares available on request. Crystal Cruises offers each guest the opportunity to dine at least once on a complimentary basis in Prego and at least once in Umi Uma or the Sushi Bar. Additional reservations including “walk-in” visits are subject to a US$30 per person fee, subject to availability. †Optional dining in the Vintage Room attracts an additional fee. You must be a Qantas Frequent Flyer member to earn Qantas Points. A joining fee may apply. Membership and points are subject to the T&Cs of the Qantas Frequent Flyer program available at qantas.com/terms. All offers may not be combinable with other promotions, apply to first two full-fare guests in stateroom or suite, are capacity-controlled, subject to availability and may be withdrawn or changed at any time without notice. All fares, itineraries, programs, policies and shore excursions are subject to change and correct at time of printing. Restrictions apply. For complete Terms & Conditions, visit crystalcruises.com/legal. ©2019 Crystal Cruises, LLC. Ships’ registry: The Bahamas.

BECOMING A VIP

Ancient HISTORY, MODERN views

WITH SAVENIO BALL A R AT

Holidaymakers looking for the best in service, peace of mind in booking and access to VIP upgrades need look no further than the new Savenio Ballarat store which opened in February.

With access to the exclusive client amenities of Virtuoso, Hyatt Prive and Belmond Bellini amongst many others, Craig Stepnell and Brent Hevey have the right connections to tailor make a holiday into a lifetime memory “We know many people can book holidays themselves, but there are huge benefits from using an advisor, from exclusive amenities to getting real value for money, having a person with special insights into your destination, knowing you and your preferences personally and the protection of having someone to call when things go wrong,” Craig says.

*Fares are cruise-only, per person, in U.S. dollars, b applicable, taxes, fees and port charges. Solo Travell basis inor Prego at least in Umi Uma or the S “The cheap airfares hoteland rooms youonce see online †Optional dining in expect the Vintage Room attracts an ad rarely offer the experience you and seldom and points are subject to the T&Cs of the Qantas F deliver upgraded to firstamenities.” two full-fare guests in stateroom or suite, a itineraries,you programs, and shore excursion “There is a perception can planpolicies your travel crystalcruises.com/legal. ©2019 Crystal Cruises, LLC cheaper yourself, but the truth is our product network through Savenio offers us some of the best upgrades and access around. It’s the kind of VIP amenities that are only available to travellers with the help of the right advisor.”

The other benefit of booking with a local travel agency is you get to support a local business and someone who is connected to your local community.

“We live in the community. Our clients know us, can speak to us directly, come to us for advice and ideas or when they need a problem solved and along with all that we are the only travel agency in the area to EUROPEAN GRANDEUR WITH CRYSTAL CRUISES “Best of all, we can design the perfect holiday for offer exclusive rates and benefits that come from our The All-Inclusive Explore thejust myriad cultures, intertwining histories andgreat breathtaking people who don’t have the time to sit and do all contacts and professional relationships. beauty of Europe’s mosttodesirable and The awardthe research that’s needed ensure you getelusive to see shores. “Holidays are something you just can’t afford to get winning Experience offers the thrill of anticipation and and do theCrystal things you love.” wrong and we are able to make sure each and every

excitement of surprising discovery.

Craig says most people just don’t realise they can get much more value for their money from a quality travel advisor.

CRYSTAL EXPERIENCE

one of our clients have the bestINCLUDES possible holiday experience each and every time they book with us.”

Acclaimed dining†

in up to seven dining venues Unlimited select fine wines, champagne and spirits

NORTH CAPE BRILLIANCE London (Dover) to Copenhagen 14 nights, departs 19 June, 2020 Crystal Symphony

ROMANCING THE RIVIERA Rome (Civitavecchia) to Barcelona 9 Nights, departs 31 July, 2020 Crystal Serenity

Venture to the land of the midnight sun during the summer solstice, enjoying the spectacular landscapes of Norway.

Lavish gardens and ancient ruins, lush vineyards and fields of lavender... fall in love with Italy, France and Spain.

Fares from US$7,025pp* (E1)

Fares from US$4,154pp* (C3)

Unlimited WiFi Gratuities for housekeeping, dining and bar staff

ASK ABOUT VIRTUOSO VOYAGE BENEFITS

For more information or to make a reservation call Savenio 03 5332 9197 or email ballarat@savenio.com.au *Fares are cruise-only, per person, in U.S. dollars, based on double occupancy, apply to new bookings only, made by 30 Jun 19, and include book now savings where applicable, taxes, fees and port charges. Solo Traveller Fares available on request. Crystal Cruises offers each guest the opportunity to dine at least once on a complimentary basis in Prego and at least once in Umi Uma or the Sushi Bar. Additional reservations including “walk-in” visits are subject to a US$30 per person fee, subject to availability. †Optional dining in the Vintage Room attracts an additional fee. You must be a Qantas Frequent Flyer member to earn Qantas Points. A joining fee may apply. Membership and points are subject to the T&Cs of the Qantas Frequent Flyer program available at qantas.com/terms. All offers may not be combinable with other promotions, apply to first two full-fare guests in stateroom or suite, are capacity-controlled, subject to availability and may be withdrawn or changed at any time without notice. All fares, itineraries, programs, policies and shore excursions are subject to change and correct at time of printing. Restrictions apply. For complete Terms & Conditions, visit crystalcruises.com/legal. ©2019 Crystal Cruises, LLC. Ships’ registry: The Bahamas.

Visit us at 915 Macarthur Street, Lake Wendouree (appointments essential)

LO ST MA KE

Diff’rent Strokes STORY AND IMAGE BY RICHARD CORNISH

Above: Inspiration Rock by Karan Hayman. 2019. Opposite page: Hill, tree, mountain and dam by Mark Howson. Oil on linen. 2017. Images supplied by artist.

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

LO S T M A K E

W

ife and husband Karan Hayman and Mark Howson are both successful modern artists living on a beautiful property on the edge of Kyneton looking out over the town towards Mount Macedon. They have both been influential in the Melbourne scene of the late 20th century being founding members of ROAR Studios, an artist collective where emerging Melbourne artists could paint and show their work. Well-known painters such as David Larwill and Sarah Faulkner were some of the artists who benefitted from ROAR Studios.

It was based in a building owned by Karan’s mother, Eve Hayman, the patron offering an extremely generous 30-year lease. Both

Karan and Mark have had work acquired by the National Gallery of Victoria and both paint abstract landscapes. Yet they see the world through very different eyes.

Their studios are in adjacent and identical, sitting side by side. Their boomerang shaped house was once home to spinster sisters. They had equal, but separate wings of the same home and the garages are where the two homes joined. Karan and Mark both love their home, surrounded by paddocks, home to an entourage of horses, alpacas and a few odd sheep. This for them is a bit of a homecoming.

In their very earlier days, they lived in this region using shearing sheds as cheap, lightfilled studios.

L O S T M A G A Z I N E | 39

LO ST MA KE

Top: Tidal by Karan Hayman. 2019. Bottom: Landscape Frieze by Mark Howson. 2018.

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

LO S T M A K E

In Karan’s studio hangs a landscape. It depicts three headlands, they are whale blue, the sea underneath marked out by short brushstrokes that border on pointillism. The sky above is teaming with curvaceous vertical lines of perhaps incoming cloud and rain. Underneath are red and yellow strokes that could be the synclines and anticlines of the earth beneath.

Karan reveals that she spent a great deal of time on the Great Ocean Road as a child as her grandparents had a place at Point Roadknight.

“This was a scene I had seen many times,” she says. “And many times, I imagined what forces made this landscape happen.” I prod her for more words to describe her art. None are forthcoming. She is an artist who lets her work speak for itself. She admits she deplores artists’ statements.

In Mark’s studio next door, there are large canvasses covered in rounded symbolic shapes with sharp delineation between subject and background. To describe Mark’s work as graphic art would be to miss the point of his masterly use of brush and paint to create solid shapes in colours with texture and nuance.

Mark paints what he sees around him - trees, dams, sheds, mountains. While there is a nod towards the art of the mid 20th century, Mark’s works are beautifully synthesised versions of the landscape around him that have a sense of playful novelty about them.

Karan and Mark’s studios are open to the public by appointment.

Email karanhayman@hotmail.com

L O S T M A G A Z I N E | 41

LO ST PLACES

5

Reasons To Get Lost...

COMPILED BY SAR AH L ANG

1. Scrub Up Well Spend an afternoon in the incredibly gorgeous Scrub Hill 1869 with talented artists Aine Tyrrell and Claire Anne Taylor for their double album launch. These women have got serious skills both as musicians and songwriters.

Aine gained international acclaim as a finalist in the 2018 International Songwriting Competition and Claire Anne is renowned for penning songs that are visually rich and emotionally revealing and is considered one of the most significant songwriters of her time.

Scrub Hill 1869, 1713 Daylesford Ballarat Road, Newlyn (corner Sawmill Rd) Saturday 5 May 3:00pm-6:00pm. Tickets $20. Tickets sold via ainetyrrell.com

2. Autumn in Italy This masterclass was held in April and sold out within a matter of days so it is back by popular demand! A hands-on masterclass, this is about so much more than pasta. Learn to make hand cut egg pasta with ragu, classical seasonal side dishes, a Tuscan bread & tomato ‘soup’, quail and pancetta plus the best tiramisu you will ever taste.

Saturday 25 May 10am-2pm; Tickets $185; Piper Street Food Co, 89A Piper St Kyneton; ticket sales go to www.piperstfoodco.com

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

3. Lavandula Autumn Harvest Festival Celebrate Autumn in one of the prettiest venues in the region. The annual Autumn Harvest festival is a celebration of the land, the people who work with it and of course, the bountiful harvest. A great day for the whole family, including 4-legged fur-babies on leads.

There will be music, rural demonstrations, workshops, artisan stallholders, activities for kids, tours of the original stone farmhouse, great food from the wood-fired oven and BBQ plus their famous festival-sized paella. Wander gardens and grounds of this magnificent Swiss Italian property.

Sunday 19 May 10am-5pm, tickets $6 Adults, $2 Children; Lavandula, 350 HepburnNewstead Road, Shepherds Flat; www.lavandula.com.au

LO S T P L AC ES

4. Chopsticks Launching on Saturday 11 May at 4.30pm, Chopsticks, curated by Yifeng Tan is a group exhibition that explores the symbolism and experience of chopsticks in everyday Chinese life. For the artists in this exhibition, chopsticks are a medium to explore Chinese identity and cultural distinctions.

Artists include: Jian Qin, Guo Jian, Hei Tong, Yifeng Tan, Cuifang Tang, Shaohoa Nong, Michael Downs and David Jianhai Niu. Chopsticks opens on Saturday 11 May at Stockroom, 98 Piper Street Kyneton; www.stockroom.space Above: Chopsticks Exhibition at Stockroom; Artist Yifeng Tan, My Space (detail), 2019, oil on canvas. 210 x 59 x 6cm.

L O S T M A G A Z I N E | 43

LO ST PLACES

5. Crowd Favourite, Beccy Cole Everyone loves a long, lazy Sunday and when it involves wine, a gorgeous venue and the sultry vocals of one of the country’s favourite musicians, then it feels like a pretty perfect way to spend a cool Autumn day. Beccy Cole is a singer, guitar player, drummer, comedienne, mother and entertainer with a huge heart and love for this region. One of the most popular performers at Daylesford ChillOut Festival, Beccy is back in the region and playing at the drop-dead gorgeous Palais with Libby O’Donovan for an unforgettable Sunday session of music, wine and fun.

Sunday 26 May 2pm; Tickets $35-$40; www.stickytickets.com.au The Palais, 111 Main Road, Hepburn Springs, www.palais-hepburn.com

Roaring fires & red wine

LUNCH FRIDAY - SUNDAY 12-3PM DINNER 7 NIGHTS FROM 5PM DAYLESFORDHOTEL.COM.AU 44 | L O S T M A G A Z I N E

Farmers Markets and Community Fairs

FIRST SATURDAY IN MONTH SECOND SATURDAY IN MONTH DAYLESFORD FARMERS

THIRD SATURDAY IN MONTH

FOURTH SATURDAY IN MONTH

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

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

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

LANCEFIELD & DISTRICT FARMERS MARKET 9am-1pm High St Lancefield

WOODEND FARMERS MARKET 9am-1pm High Street Woodend

KYNETON FARMERS MARKET 8am-2pm St Pauls Park Piper St Kyneton

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

FOURTH SUNDAY IN MONTH

FIRST SUNDAY IN MONTH

TRENTHAM COMMUNITY GROUP MARKET 9am-1pm Trentham Neighbourhood Centre

LEONARDS HILL HALL & COUNTRY MARKET 9am-2pm 2095 BallanDaylesford Rd, Leonards Hill

SECOND SUNDAY IN MONTH

TRENTHAM FARMERS MARKET 9am-1pm Trentham Town Square

CASTLEMAINE ARTISTS MARKET 9am-2pm Western Reserve, Castlemaine (Opp Farmers Market) CASTLEMAINE FARMERS MARKET 9am-1pm Forest St, Castlemaine DAYLESFORD SUNDAY MARKET 8am-4pm Daylesford Railway Station, Midland Hwy

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.

DAYLESFORD SUNDAY FARMERS MARKET 8am-4pm At The Woodshed.

21A Raglan St Daylesford.

NEW Produce/Farmers Market MALDON MARKET opp Sunday Market.

9am-2pm Cnr Church & GISBORNE ALL SEASONS Edwards St Maldon MARKET 9am-3pm Gisborne Village Shopping Centre, Gisborne GISBORNE OLDE TIME MARKET 9am-2pm Hamilton & Aitken St Gisborne

THIRD SUNDAY IN MONTH 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

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.

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 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.

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.

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

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

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

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 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

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

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.

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

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

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.

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

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

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.

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

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

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

Foodstores and Deli's CLIFFY'S EMPORIUM 5348 3279 30 Raglan Street Daylesford Open 7 days for Breakfast, Lunch & Charcuterie. Iconic historical cafe with great food, coffee, deli and produce.

DOS 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

Take Away / Home Delivery 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 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

Health Foods & Organic

Catering

Let's shop til we drop...

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.

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

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

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

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

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 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

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

Bottle Shops & Wine Stores

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

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.

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

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

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

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 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 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

Places to Stay HOLYROOD HOUSE 5348 1063 51 Stanbridge St Daylesford. Unparalleled service in magnificent Victorian Guest House. www.holyrooddaylesford.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 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 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 | 47

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