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L'hiver Approche
Many Hats in Guilford
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PROPERTY
C R E AT E
Built by Hand
Into the Groove
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26
PRODUCE
RECIPE
Fabulous Baker Women
Fondue Savoyarde
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34
C O C K TA I L
PL ACES
The Clover Club
5 Reasons to Visit
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36
LOST NEWS
PAG E 0 6
LOST - THE GUIDE TO WHERE TO FIND IT
PAG E 3 8
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VOL 1 9 I S S U E 1 8 5 | J U N E 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
ADVERTISING ENQUIRIES
advertising@lostmagazine.com.au 03 5348 4927 - 0477 990 098 www.lostmagazine.com.au 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
The Yellow Brick Road Agency enquiries@yellowbrickroadagency.com.au SUBSCRIPTIONS
Head to www.lostmagazine.com.au to order your magazines to be posted to you every month.
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.
The breakthtaking Oikos at Breakneck Gorge was built by Nick Andrew. See our story on page 19. This incredible photo was taken by UA Visuals, drone photography specialists. www. uavisuals.com COVER IMAGE:
Roaring fires & red wine
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LO ST NE WS
Lost News
WRAP UP OF NEWS AND HAPPENINGS IN OUR REGION
This time last month we were still experiencing warm dry days and the ground was yet to be dampened by any rain. By the time May edition hit the streets, the rain had started. And now, only a short month later, we have not just had days of gorgeous, soaking rain but frosts and snow. A farmer's life has never been easy but in today’s rapidly changing climate, many are being stretched to their limits. You can support them directly by attending a local Farmers market where you can buy their beautiful produce direct. Winter arriving early makes it perfect for sitting inside, curled up in front of a crackling wood fire with perhaps some local cheese and a good bottle of red. But if you need to venture out, Cliffy’s in Daylesford is hosting two Moroccan Souq Feasts served in their gorgeous cosy dining room. Sallie Harvey will be preparing food alongside the Cliffy’s team. Sal is one of our fave local
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B Y E D I T O R I N C H I E F, S A R A H L A N G
identities and is not only incredibly adept at this North African cuisine but sings like a bird. Read more about her upcoming album release on Page 26. Cliffy’s Emporium; June 15 and July 20. For bookings head to cliffysemporium. com.au Judging of the 2019 Golden Plate Awards are well underway. These awards focus on regional cafes, restaurants and wineries from Mornington Peninsula all the way around to the Bellarine including Central Victoria. Our region picked up several gongs last year with Bistro Terroir (Daylesford), Larder (Daylesford), Talbot Provedore and Eatery (Talbot), Tuki Restaurant (Smeaton) and Captains Creek Winery (Blampied) all winning their category. We are keen to see who makes this years list and wish all of the businesses in our region the very best of luck.
LO S T N EW S
On a personal note, this is a bittersweet moment for me. This magazine has grown wings I never thought possible and the feedback from readers and advertisers alike has been extraordinary. However as Lost gets bigger, I am finding it harder to juggle both Lost and my brand design business, The Yellow Brick Road Agency. Luckily there was an opportunity that presented itself at just the right time. I'm really excited to announce that Lost has got new owners and will continue to thrive with this very special couple. You’ll get to meet them next month but I can tell you that they are as passionate about this region as I am and are busting to expand the reach of Lost even further. I wish them all the very best of success and I am sure you will all join me in welcoming them to our little Lost world. I'd like to take this opportunity of thanking some very very special people who have been incredible in their support of me and Lost magazine. In an era where print publications are closing down, this little magazine has gone from strength to strength and it could not have been possible without the incredible stories, penmanship and friendship from Richard Cornish. Richard, you are both a gifted writer and story-teller, gentle and caring
father and a wonderful friend. I will desperately miss our regular chats and catch ups but know that even though I am stepping down, these wont stop entirely. To my darling friend Ritchie Rich and Blosom - I cannot thank you enough for loading up your car every month and waltzing around the streets of Central Victoria, distributing Lost magazine to all with such colourful panache and verve. You really are one-of-a-kind and if Lost readers want to meet this crazy gorgeous man, head to Ruby Slippers in Howe St Daylesford. This tiny shop is packed full of surprises. A big thank you to Danny Wootton, photographer and creative cohort extraordinaire. You are incredibly talented and have a very bright future ahead of you. But my biggest thanks have to go to the wonderful Lost advertisers and readers. You have all embraced this magazine with such gusto and I feel truly humbled by your generous support and enthusiasm for this region. So for the last time from me - get Lost.
SARAH LANG Editor-In-Chief
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LO ST EAT
L’hiver approche
WINTER IS COMING STORY AND IMAGES BY RICHARD CORNISH
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he last of autumn’s leaves tumble down Daylesford’s Howe Street as grey rain clouds gather over Mount Franklin on the horizon. Chef Matthew Carnell wanders out into the cold embrace of chilly air. "I bloody love winter," he says, holding out his arms to accept the fat droplets of rain beginning to fall. “It’s a chance to eat all the good things,” he says. “Cheese, charcuterie, boeuf bourguignon, fondue,," he says, dropping the words for classic French dishes like a waiter placing plates. We walk back into the warmth of his restaurant, Bistro Terroir. He passes a gougère, a great ball of light golden choux pastry made with Gruyere cheese. It is delicious. “I fell in love with gougères when I was working in Paris," says the chef. "It was seven in the morning, and I'd be walking past this boulangerie in the Third Arrondissement, and I would buy five. Still warm. I'd put them in my jacket pockets
LO S T EAT to keep my hands warm." He was working at a restaurant called Sur Measure back when molecular cuisine was de rigeur. But it wasn’t for Matthew. He wanted to cook real food. Matthew grew up in the Melbourne suburb of Eltham back when the homes were mudbrick, the muesli was raw and when chooks kept the bugs out of the veggie gardens. At 14 he did work experience at Stephen Mercer’s eponymous fusion fine dining restaurant. Matthew liked the classic French basis on which the menu was built and wanted to know more. At 17 he became Mercer’s plongeur or dish washer. At 18, he was his apprentice. For four years he worked with Stephen cooking Malaysian dancing prawns and confit duck with a truffled farce. "He was brilliant," remembers Matthew fondly. "I learned so much." Matthew’s hard work paid off. He was recognised by judges in a competition that saw
LO S T M AG A Z I N E | 9
LO ST EAT him fly to France to work under Thierry Marx in his Bordeaux restaurant Château Cordeillan Bages. After his short stint in Bordeaux, he returned to Melbourne to cook under acclaimed chef Scott Pickett at The Point. “He knew I had a love of French food and encouraged me to travel,” says Matthew. So that’s how he found himself with hot gougères in his pocket on a cold Paris morning. From Paris, Matthew travelled to the Savoie department near Chambery where his love of food of a cold climate developed. “My favourite dish, if there could be one, is tartiflette,” he says describing the casserole of potato, lardons, cheese and cream. “It’s the dish you have when you’re snowboarding or hiking in the snow all day.” Matthew ran out of visas in France and returned to Australia to live in the family’s holiday home in Daylesford. Here he found
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work at Belvedere Social in Vincent Street before opening his very stylish Bistro Terroir in February last year. The fitout of his restaurant is slick and modern. His father is an architect and his sister an interior designer, so it is no wonder the long thin dining room, with its bare brick walls, suspended soft lighting and lofty black ceiling work so well. The clouds darken the sky. Matthew emerges from the kitchen with some silky smooth parfait sealed in a vacuum jar and an Alpine pork dish. It is exceptionally well-cooked pork – crisp skin, juicy flesh- served with a just tart apple puree on a bed of red cabbage cooked with apple, red wine vinegar and five spice. Washed down with a little cabernet franc/malbec blend it is simply superb. Bistro Terroir, 6 Howe St, Daylesford; Wed 3pm-11pm, Fri-Sun 11am-11pm, 0499 022 212, bistroterroir.com.au
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Many Hats in Guildford If you had to write a job description for Zack Grumont, it would take you some time. He does a lot of different jobs at Guildford Winery. He spends his week in the kitchen preparing for the weekend. This involves a lot of preserving, fermenting, making charcuterie and general prep. Zack also wears another cap as one of the winemakers on this small vineyard on the main road between Daylesford and Castlemaine. When we catch up, Zack seems relaxed. The busy weekend is days away and the 2019 vintage is quietly settling into the various barrels in the cellar. The vineyard was planted in 2004 by the owners of Guildford Vineyard, Mandy Jean and her late husband, Brian Jean. The vineyard is most unusual for it sits in a bowl-like fold
LO S T D R I N K
STORY AND IMAGES BY RICHARD CORNISH
between a stony ridge of slate, quartz and sandstone. You can see the rock in the aboveground cellar, a remarkable and beautiful piece of engineering – a shed that fits perfectly into a giant slice taken out of the local rock revealing multicoloured layers of sandstone. On the ridges grow stringy bark, grey and yellow box and river red gums. Under them has been planted a native understory to encourage beneficial pests. And pests are a big problem. One of the biggest are the kangaroos. “Just as the grapes begin to ripen,” says Zack, “They hop in and help themselves to the crop.” Drought is also causing problems with the vineyard. A lack of moisture in the soil means it has doesn’t have as much thermal mass as soil that contains lots of water. When the icy air of
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
a frost creeps down the hills, soil with lots of water warms the frosty air and stops the leaves of plants from freezing and then dying off. A drought affected soil has less water, less thermal mass and is more prone to frost. “In recent years the frost has been so severe that we lost our entire white grape crop,” says Zack.
“
carbon from mulched organic matter such as grasses and leaves. Gilles also helped make an incredibly light rosé by pressing the juice from shiraz and cabernet grapes and fermenting it into what the French call vin gris.
In recent years, Zack makes wine with fellow the frost has been local winemaker Colin Mitchell of Yandoit Hills Vineyard. Together so severe that we they made the 2017 Shiraz. lost our entire "We picked the grapes when they were around 12 Baume (a white grape crop. measure of fermentable sugar).
This has lead to two interesting developments, both involving local wine identity Gilles Lapalus. The French-born former winemaker at Sutton Grange and part of the Maidenii Vermouth business, Gilles is an advocate of biological responses to problems in the vineyard. He is working with the team at Guildford Vineyard to grow the amount of organic matter in the soil by feeding the bugs that sequester
We wanted to make a lighter style of wine without all that alcohol. There weren’t a lot of grapes, so we fermented the wine in an open bin. We used some Rhone yeast varieties to bring a more European style to the wine. And it is now sitting in old French barrels.”
”
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LO ST DR INK
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LO S T D R I N K Food friendly wines are what Zack loves. His set menu, served Saturday and Sunday lunchtime, may start with an Asian inspired dish of fava bean paste with fried curry leaves and little fried, dried fish. Main course could be a cotechino, cooked over grape marc, fried and served with lentils in chicken stock. “People come here, eat the food, drink the wine and have fun,” says Zack. And he does all this by himself. “You have to have a lot of skills,” he says. “I think some people call it artisan. It’s just small business.” Guildford Vineyard, 6720 Midland Hwy, Guildford; Open 11.30-3pm for lunch (bookings essential) and cellar door sales and tasting. (03) 5476 4457, guildfordvineyard.com.au
Passing Clouds Winery cellar door & Dining Room 9 minutes from daylesford Cellar Door 7 days 10am-5pm Dining Room Friday - Monday for Lunch 30 Roddas Lane Musk VIC 3461 passingclouds.com.au | (03) 5348 5550 For Dining Room reservations: feast@passingclouds.com.au L O S T M A G A Z I N E | 17
LOST PROPERTY
LO S T P RO P ERTY
Built by Hand STORY BY RICHARD CORNISH
CONTINUED ON PAGE 22
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125 CLARKES ROAD FRANKLINFORD Riverbend
Once in a generation opportunity to secure 80 hectares (200 acres) of mostly cleared, undulating grazing land comprising multiple titles. The spring fed Jim Crow Creek forms the whole eastern boundary and the parcels comprise creek flats, dams, established treed areas and shelter belts. The property has subdivision potential (STCA) and numerous elevated home sites with views down the Jim Crow Valley and of Mount Franklin.
For Sale EPR $675,000 - $735,000
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
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54 Piper Street Kyneton
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2
952 BASALT ROAD SHEPHERDS FLAT Dandeloo
Meaning ‘beautiful place’ and quietly secluded close to the famed Lavandula, this 18 acre lifestyle property really connects with the terrain overlooking a large dam in a lightly treed setting. Featuring 3 bedrooms, kitchen-dining, adjacent living, set against a backdrop of polished floors and a wrap around verandah with french doors. Ancillary outbuildings include a double garage/workshop, studio and former stables and there are 2 water tanks and 2 dams.
For Sale EPR $760,000 - $830,000
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592 YAPEEN – MUCKLEFORD ROAD YAPEEN
Tranquil Rural Living Close To Town 3 x 1 bedroom dwellings nestled on the sunny slope of this 13 acre property, 10 minutes from Castlemaine and Guildford. The main dwelling is flooded with natural light, featuring generous living and dining spaces, main bedroom, kitchen and bathroom with two more 1 bedroom studios. 55,000 litre rainwater storage, numerous fruit and olive trees and ample shedding.
For Sale EPR $425,000
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Gordon Muir 0425 111 765 | Robert Broadhurst 0488 300 900
LO ST PROPE RTY
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LO S T P RO P ERTY
N
ick Andrew is a Beaumaris boy. He has that air of a kid who grew up by the sea. He has limbs slightly worn from battling against the windsurfer and a big upfront voice from talking against the wind. But Nick was an observant kid and took in all those canter levered block houses in the sand dunes as he rode around on his BMX. Those preposterous Australian modernist creations with floor to ceiling windows, flat rooves and mixed mediums where brick, steel, wood and aluminium collided to create a new form of Australian architecture. He saw it all. He saw it all when his family moved to Asia for his dad’s work. Shop houses in Singapore, the kampungs and the tower blocks of Hong Kong. It is no wonder he is one of the most soughtafter builders in Victoria. A laid-back dude with an artisan’s eye for detail.
Nick has built some of the most beautiful homes and accommodation destinations in the region. Where he is different from other builders is his skill in communication. “I am brought in at an early stage of the design,” he says. “I’m bought in to liaise with the client and architect.” He is known for his ability to work with budgets and keep the essence of design and detail whilst making sure the integrity of the architects’ vision is maintained. Some call him a miracle worker. Nick simply calls himself a builder. One of his recent builds is Oikos. It was designed by Robert Nichol and Sons as a short stay retreat at Breakneck Gorge near Hepburn. Cloaked in rusted Corten steel it sits on the side of the ridge amongst a nest of granite rocks. When hit by the first rays of the early morning sun it glows a beautiful deep gold.
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LO S T P RO P ERTY The dark wood floors flow seamlessly into the bare hardwood planks that form the outside deck creating the feeling that you are living in the outdoors. It is a dramatic building. Nick studied architecture at RMIT but moved across to construction. “There was this seminal moment when I was boy, playing with tools and building a box,” he says. “I realise that I was always going to be a builder.” He honed his skills working with Justin Abrahams of retail store Husk fame, constructing a harmonious interior using many different materials. Readers who watch Grand Designs Australia may have seen another of Nick’s builds The Longhouse, by architect Timothy Hill of Partners Hill. This is a cooking school set in a massive greenhouse of a building where fruit trees thrive next to an Aga embedded
in a central brick wall. It’s a masterpiece in combining wood, brick, stone, plants and bringing the natural world into a beautiful barn of a building. Holiday accommodation will be offered at The Longhouse from early 2020. “I love solving problems,” says Nick. “I realised a long time ago that life is short. You work hard. So, you may as well be doing something you love.” Nick Andrew; Insta @nickandrewconstruction Stay at Oikos; breakneckgorge.com.au Cooking school at Daylesford Longhouse; daylesfordlonghouse.com.au Photography: Oikos, p19 & p23 by John Lovel. Front cover by UA Visuals; The Longhouse, p22 by Danny Wootton. Below: Nick Andrew in The Longhouse by Danny Wootton.
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LO ST CREATE
Into the Groove STORY AND IMAGES BY RICHARD CORNISH
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LO S T C R EATE
C
ameron Saunders and Sallie Harvey have a well-honed repertoire. They set up gags for each other and finesse the others' sentences. They have spent a lot of time together. Sallie is a huntress, cook and singer. Cameron is a DJ and record producer. Both locals, they met through their children’s schools. This summer they spent hours in Cameron’s recording studio, hidden in the bush on the outskirts of Daylesford, making an album that will be performed live on Friday, June 21. Cameron, sitting comfortably in a plush upholstered chair of the Palais in Hepburn where they are performing this month, explains the process. “First I lay down the drums and then the bass,” he says. Sallie continues, “Then I come in and sing over the top of that track." Cameron looks at Sallie. "It's more than that," he says. "She ad libs her own lyrics. And – she is pitch perfect." Cameron then takes each song and
produces it, laying down more layers of Sallie’s voice perhaps sampling it perhaps bringing in Sallie again to record her own harmonies. Cameron collaborates with other artists and producers working under the name Cellula, but in this guise, he is Ezc, (pronounced eezee-see) featuring Sallie Harvey. The album is called Where You Are and is sold online as downloadable files. The publicity blurb describes the music as “Loungey funky bizness with live instruments & electronics, along the lines of something like Fat Freddy's Drop, but less dubby.” For those not familiar with those references, Where You Are is a beautifully produced collection of modern melodic music that doesn't follow traditional song structure. There is no verse and chorus assembly. Instead, there are meandering themes that return to a leitmotif all drenched in Sallie’s mellifluous voice, her lyrics hauntingly beautiful. When Cameron plays their work
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LO S T C R EATE
through the beefy sound system of the Palais, you get the feeling that this would sit just as easily in a club in Amsterdam or Berlin.
for making grown men weep openly on ANZAC Day with her unaccompanied rendition of And the Band Played Waltzing Matilda.
That the two could come together and produce something so wonderfully complete and polished is no coincidence. Both are trained and have long CVs. Sallie trained at the VCA studying singing, and she has always sung professionally. In the 1990s she recorded a few tracks with a then well-known producer. “I had just started my chef’s apprenticeship, and a song came on the radio," remembers Sallie, her eyes flashing. "And I thought to myself, ‘that sounds like me'. And it was." The song Believe by Traveller and In Motion made its way to number one on the dance charts. Sallie has continued to perform gigs bringing her powerfully emotive voice to private and public performances in the region. She is renowned
Cameron was a self-taught musician who played the blues and punk before moving to Brixton in London in the early 1990s. There he met dance music with all its electronic generated beats and grooves head on and fell in love with the genre. A well-respected producer in the industry he plays the clubs around the district performing live over beats and bringing in guest artists such as Sallie. “What we do is never predictable,” says Sallie. “It is truly beautiful.” Ezc featuring Sallie Harvey is playing at The Palais, Hepburn June 21. You can purchase Where You Are from CDbaby.com
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LO ST PRODU CE
The Fabulous Baker Women STORY AND IMAGES BY RICHARD CORNISH
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he aroma of baking bread fills the backyard. Sweet, dark and nutty it rolls around on the breeze. In the kitchen out the back of a home in the heart of Daylesford, two women perform a much-practised dance as the knead, shape and bake beautiful looking sourdough loaves. The space is not expansive, so they have worked ways to move around each other that are almost balletic. They are Katy Bauer and Alison Wilken, the brains, brawn and passion behind Two Fold Bakehouse. They are regular attendees at the Daylesford Sunday Market selling out of their bread and baked goods early. They also have a midweek Community Supported Bakehouse (CSB) scheme in which members subscribe and pay for bread a month in advance. The two bakers met at RedBeard Bakery in Trentham. Alison was once a professional baker in Melbourne and W.A. before parking
that career to be a full-time mum. Still a dough junkie she was dropping in on to see the sourdough operations at RedBeard for her ‘bread shaping fix’, as she puts it. “I really missed the rhythm of making and shaping bread and I was scared I was going to lose my muscle memory,” says Alison. Meanwhile, Katy, a fellow bread tragic and almost half Alison's age, was volunteering at the woodfired bakery to learn more about the arcane art of sourdough baking. The two women soon established a working friendship. Owner of RedBeard and real food activist John Reid saw possibility in the duo and pushed them into a ‘forced professional marriage’, as the bakers say, laughing. John allowed them to develop their skills and their business at his bakery. But they soon outgrew RedBeard, so they left the nest and set up shop in borrowed kitchens. Meanwhile, Alison renovated her kitchen to create a brand-new home for Two Folds Bakehouse.
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LO ST PRODU CE “When we started, we did not have a mixer and had to mix by hand,” says Alison. “It was hard work,” says Katy, “But we got to know the dough by feel.” She refers to the way bread dough’s texture changes when kneaded, as the proteins develop into gluten. They are using quite specific flours. They are all stoneground flours. Some are wheat, others are ancient grains like Khorasan. These flours behave very differently to conventional, sifted roller-milled flour. The bran absorbs more water. The proteins can take longer to develop, and because the starch has not been broken down by the milling process, it takes longer for the sourdough culture to break down the starch. Alison brings down their sourdough mother from the shelf. She opens the lid of the container. The mother is a natural mix of flour, water and billions of yeasts and bacteria. It smells nutty and slightly milky.
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The dough is fermented, shaped, proved all day, allowing the sourdough to work away at the flour. During that time, a vast swathe of flavours develop in the dough. The loaves when baked have a lovely chewy crust, soft crumb with aromas ranging from wafts of banana to chocolate to roasted nuts. Katie and Alison also bake a small range of biscuits and fruit pastries, including rhubarb danish when the rhubarb is available. They also bake fruit buns, multiseed loaves and old-fashioned malt loaf. Their breads are truly excellent. If you're a local and want to become part of their CSB scheme, email twofoldbakehouse@gmail.com for more details. If not, get in early at the Daylesford Sunday Market.
LEAVE IT TO THE PROFESSIONALS WITH S AVE N I O BA LL A R AT
Ancient HISTORY, MODERN views
In today’s day and age, there are lots of things you can DIY, but things that involve your precious time and money should be left in the hands of a professional and travel is one of them.
When you head off on holidays, you want to know you will come back, having had an amazing experience and one that’s memorable, relaxing and, above all, gives you exactly the experience you were hoping for. “The most precious thing we have in our lives is time, and no one wants to come back from holidays feeling like they’ve lost out,” says Savenio Ballarat’s Craig Stepnell. Craig says many of his clients have been booking with him for years and value the service, knowledge and advice gives which comes from years of industry experience and his own global travel adventures. “Working with a travel advisor really does give travellers the best of both worlds - you are still involved in the research and planning but you’re leaving it up to a professional to ensure your experience is a seamless and memorable one.
of more costs are the last things you want to be dealing with. “There is a perception that booking yourself is cheaper than using a travel advisor, but we are professional travel designers and can often get access to special upgrades through our contacts at hotels and through our networks which can deliver our clients additional amenities and very special treatment.” “Along with VIP treatment, I give my clients my local knowledge, I can answer questions on where to go, what to eat and what to see, and I’m there if something goes wrong - so it’s a great insurance policy having an Independent Travel Designer who knows their stuff.” “Best of all, we can design the perfect holiday for people who just don’t have the time to sit and do all the research that’s needed to ensure you get to see and do the things you love.”
“Holidays are something you just can’t afford to get wrong and at Savenio Ballarat we do all that we can to make sure each and every one of our clients EUROPEAN GRANDEUR WITH CRYSTAL CRUISES has the best possible holiday experience each and “There can be lots of pitfalls booking travel online, The All-Inclusive every time they book with us.” and when don’t go to plan or aren’t what Explore thethings myriad cultures, intertwining histories and breathtaking they seemed, the stress, wasted time and possibility
beauty of Europe’s most desirable and elusive shores. The awardwinning Crystal Experience offers the thrill of anticipation and excitement of surprising discovery.
CRYSTAL EXPERIENCE INCLUDES 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 usSolo at Traveller 915 Macarthur Lake Wendouree (appointments essential) applicable, taxes, fees and portVisit charges. Fares availableStreet, 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.
LO ST R E CIPE
Fondue Savoyarde B Y M AT T H E W C A R N E L L , B I S T R O T E R R O I R
150G COMTÉ 1 5 0 G E M M E N TA L 2 0 0 G B E AU FO R T D ’A L PAG E 1 CUP WHITE WINE 1 GARLIC CLOVE PINCH OF PEPPER
1. Grate all cheese 2. Boil wine with garlic and pinch of pepper 3. Slowly add cheese and mix until incorporated.
Dice day old bread and using a fondue fork dip bread into cheese and enjoy.
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LO S T C O C K TA I L
60 ML MACEDON DRY GIN 30 ML LEMON 20 ML SIMPLE SYRUP 1 EGG WHITE COMBINE ALL INGREDIENTS IN SHAKER , DRYSHAKE , SHAKE AGAIN WITH ICE , STR AIN INTO COUPETE AND GARNISH WITH R ASPBERRIES.
C H A S E W I N T E R AWAY W I T H T H I S P R E - P R O H I B I T I O N C L A S S I C
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 | 35
5
LO ST PLACES
Reasons To Get Lost... COMPILED BY SAR AH L ANG
1. Bullarto Gallery.
2. A very local musical.
Local award-winning artist Phillip has been living in Bullarto for two years and in that time has been a finalist in the Wynne prize at the Gallery of NSW, wining the Trustees watercolour prize, a finalist in the Calleen art prize at Cowra and the Kenney prize in Adelaide. His latest venture is the Bullarto Gallery – located just a short stroll from the historic Bullarto station operated by Spa Country Railway. Set in parklike surrounds, the gallery will showcase Edwards’ large-scale landscape works of Mt Buffalo National Park, the Flinders Ranges and local scenes of Wombat State Park and Sailors Creek. Plans are afoot to expand the gallery to include a sculpture garden later I nthe year. Edwards will also be offering ongoing group classes for locals and intensive weekend workshops.
Set in the Macedon Ranges, 1891, Wintersong is a glorious story of love, loss and triumph and a must-see for audiences of all ages. Music is composed by local, Scott Cameron, with libretto and lyrics by another local – novelist and author, Kathleen McLennan. The song “Dreams” from this production won a first place honours at SCALA (Songwriters, Composers and Lyrists Awards). Produced by Kyneton Theatre Company, this great musical is being held in the charming Bluestone Theatre, Hutton St Kyneton, 14-23 June. Tickets at trybooking.com, search Wintersong.
Bullarto Gallery Grand Opening: Saturday 8 June 2pm; 962 Daylesford Trentham Rd Bullarto. Below: detail of "Seasons Hour...rise" by Phillip Edwards
3. Lancefield Luncheon Anyone who’s ever explored Lancefield knows that there’s a lot of dirt roads to traverse between wineries. And with that in mind, Curly Flat are joining forces with some formidable Lancefield wineries to put together a hyperlocal (3435 postcode only!) lunch at Curly Flat in July. Lunch will be prepared by one hatted Carlton restaurant Scopri - their local connection being their biodynamically farmed kitchen garden in Romsey which keeps Scopri in seasonal produce year-round. Wines will be served from Curly Flat, Lane’s End, Lyon’s Will, Parkside, and Wilimee, and their winemaking teams will be on hand to present the wines. It promises to be a brilliant day, and what better way to experience all that the Lancefield subregion has to offer. Sunday 7 July. More info head to www. lyonswillestatate.com.au
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LO S T P L AC ES
4. Explore Kyneton Flop House in Kyneton offer a range of beautiful period style homes and cottages to stay in and around Kyneton. They have recently released a Bike and Walking Guide to Kyneton encouraging visitors to “stay longer and explore more”. The guide takes in historic landmarks along the Campaspe River, backstreets of Kyneton in addition to the expected Piper Street highlights. The guide includes a hand drawn map by internationally acclaimed illustrator Grant Cowen who is a former Flop House guest and now tree changer to Kyneton. Flop House offers guests the use of a Tokyo Bike and the itinerary includes a tasting at Piper Street Food Co where guests have the option of collecting a picnic before exploring the Campaspe River trail. Finally after a day of exploring, guests are welcome to indulge in a complimentary G&T by award-winning (and Lost fave) Animus Distillery. For more info head to flophouse.com.au
5. Curious about taxidermy. Taxidermy is experiencing a resurgence in interior design and this incredibly old craft can now be learnt using ethically sourced specimens. Museum Makers is run by Ewin Wood and Dean Smith, two of Australia’s leading natural history preparators and they are conducting a workshop using traditional museum techniques over two days on how to create a beautiful bird mount. The workshop introduces participants to the process of taxidermy and is completely hands-on with you finishing the two-day course taking home your mounted bird. Museum Makers; Taxidermy Workshop, 22-23 June, Castlemaine. For bookings, head to trybooking.com and search Museum Makers.
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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 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. 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
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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. 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 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.
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
Health Foods & Organic HARVEST CAFE 5348 1502 29 Albert St Daylesford. Open Mon-Fri 9-5, SatSun 9-4. Great range of organics, superfoods, bulk nuts, fruits and legumes. Fresh organic fruit and vegies, dairy & alternatives, vitamins & more.
TO LIST YOUR BUSINESS IN LOST - THE GUIDE TO WHERE TO FIND IT CALL 03 5348 4927 OR SEND US AN EMAIL AT ADVERTISING@LOSTMAGA ZINE .COM. AU
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
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
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
Catering
Let's shop til we drop...
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
DELE FOODSTORE & CATERING 5348 2462 Shop 101, 37-39 East St Daylesford. Shop hours Mon-Fri 3:30pm-7:00pm. Ready-meals, tailored catering, food van, weddings and events, local and ethical produce. www.dele.com.au
Farmgate and Produce ANGELICA ORGANIC FARM 0438 482 738 Delicious seasonal organic vegetables by annual subscription Feb-August. Deliver to 4 Melbourne hubs, Daylesford, Woodend. By appt only. www.angelicaorganicfarm.com.au BROOKLANDS FREE RANGE FARMS Rare breed British white 100% grass fed beef and pastured Berkshire Pork. Nitrate free bacon & ham. State Winner Delicious Produce Awards. Find us at Farmers Markets or call 0422 748 670 facebook.com/brooklandsfreerangefarms CAPTAINS CREEK 0408 169 110 Kangaroo Hills Rd, Blampied. Certified organic wine, apple cider, goldfields farmhouse cheeses, eggs, seasonal organic fruit & vegetables, organic dorper lamb and Black Angus beef. Cellar door and cafe. www.captainscreek.com ISTRA SMALLGOODS 5348 3382 36 Wheelers Hill Rd Musk (6min Daylesford). Farmgate store and European Delicatessan. Open Mon-Fri 8am-4pm Sat 9am-2pm. www.istrasmallgoods.com.au JONAI FARMS 0422 429 362 Uncommonly delicious ethical pork and beef. We are a family of ethicurean farmers raising pastured rare breed large black pigs and a small herd of cattle. Seasonal masterclasses. Farmgate sales call or visit www.jonaifarms.com.au SIDONIA BEEF. NATURALLY 0403852 276 Seasonal beef boxes available each season. 8kg of delightful beef avail for collection at Duck Duck Goose in Piper St Kyneton. Regenerative farmers since 1865. www.sidoniabeef.com.au 80 ACRE FARM 0408 329 156 We farm and sell Rare breed grass fed Belted Galloway beef and free range pastured pork. Regenerative farmers. Find us at Fitzroy Mills Market or call us. www.80acrefarm.com
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 | 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
