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Daylesford Kyneton Trentham 10 Hospital St 89B Piper Street 22 Victoria St tel: (03) 5348 2227 tel: (03) 5422 1298 tel: (03) 5424 1602
CO N TE N TS C O C K TA I L
PRODUCE
The Animus Hot Toddy
Living the Good Life
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08 F E AT U R E
PROPERTY
A Real Plan
In the Heart of Daylesford
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FROM THE FARMERS ARMS KITCHEN TO YOURS
Consolation of the Classics
The Sky's Beauty & Power
The Farmers Arms is not your average pub. It boasts a truly seasonal menu, focusing on highlighting local and in-season produce. We deliver dishes that reflect the best of the region, sourcing from local organic farms and produce growers to ensure not only sustainable and tasty dishes, but also generous and deliciously flavoured meals. This Beef Randang is one of our staff favourites, and we hope you will enjoy making it at home too.
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Ingredients: •100kg diced beef •500ml oil of your choice •2 cinnamon sticks •4 cloves •4 star anise •4 cardamom pods •1lemongrass stem, cut about 4-inch long •400ml thick coconut milk •400ml water •30ml tamarind juice or pulp •9 finely sliced kaffir lime leaves •10g toasted coconut •5g palm sugar to taste •Salt to taste
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Beef Randang
Boomtown
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Spice Paste: •4 large brown onions •1 inch galangal •4 lemongrass (white part only) •7 cloves garlic •1.5 inch ginger •6 chilies, soaked & seeded Directions: 1. Pulse all spice paste ingredients together in A food processor until paste forms. 2. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic. Add the beef and lemongrass, then stir for 1 minute. 3. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked. 4. Add the kaffir lime leaves and palm sugar, stirring to blend well with the meat. 5. Turn heat to low, cover the lid, and simmer for 1 to 1.5 hours or until the meat is tender and the gravy has dried up. Add more salt & sugar to taste. 6.Serve immediately with steamed rice.
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L O C A L Q & A
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BOOKINGS ESSENTIAL Rosi, Anne Marie and the team welcome you all back to the Daylesford Hotel. Bookings are essential as there will be specific time slots. We look forward to seeing you! Cheers, R & AM
03 5348 2335 LUNCH SAT & SUN DINNER THU - SUN DAYLESFORDHOTEL.COM.AU LO S T M AG A Z I N E | 3
VO L 2 0 I S S U E 1 9 8 | AU G U S T 2 0 2 0 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 subscriber base.
LOST TE AM
PUBLISHERS
EDITOR
CONTRIBUTING EDITOR
PHOTOGR APHER
Tony De Marco & Theresa Albioli
Taylor Albioli
Ryan Wait
Chris Turner
F E AT U R E W R I T E R
F E AT U R E W R I T E R
F E AT U R E W R I T E R
CONTRIBUTING WRITER
Larissa Dubecki
Mahmood Fazal
Michael Harden
Anthony Carrubba
LOST MAGA ZINE
COVER IMAGE
3 Howe Street, Daylesford VIC 3460 editor@lostmagazine.com.au 03 5348 2324
Hotel Frangos by photographer Chris Turner. Read the full story on page 34.
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taylor@lostmagazine.com.au 03 5348 2324 | 0490 182 318 ONLINE SUBSCRIPTIONS
www.lostmagazine.com.au SOCIAL MEDIA
@lostmagazine
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All content in this publication is copyright and may not be reproduced in whole or in part in any form without express permission of the publisher. All care is taken to ensure accuracy in editorial and advertising however the publishers and any contributors accept no responsibility for errors or omissions. All material herein constitutes information and not advice.
It took a great Aussie paint family to make the great Aussie family paint.
Available at Daylesford Hardware & Timber Burke Square, Daylesford 03 5348 2316
LO S T N EW S
Lost News
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was interviewed on student radio the other week by a friend, and when she asked “so what’s your favourite thing about living in Daylesford?” I couldn’t help but smile. I responded, “apart from the supportive community, delicious produce and the close connection with nature?” I began telling her the story of when a crimson rosella appeared in my bedroom. “I had just finished a two-hour Zoom training session, and went to go grab something from my bedroom. Upon opening the door, I saw this red flurry of wings and motion. I let out a squeal and ran to my partner in sheer disbelief. How could it have gotten in? The doors were closed... the windows were closed... the chimney was sealed.” I wonder if there is some superstitious meaning about a rosella appearing in your bedroom? Hopefully it’s a good omen... Don’t worry, the bird was safely returned outside, uninjured. As we enter into the last month of winter, I am amazed by the erratic mixture of freezing and sunny days. It doesn’t seem like there is any rhyme or reason why one day is foggy and the next clear, but it makes me appreciate every day for what it is. On behalf of the Lost team, thank you for your support and kindness - I hope the
WRAP UP OF NEWS AND HAPPENINGS IN OUR REGION B Y E D I T O R , TAY L O R A L B I O L I
stories in this edition are as enchanting and dreamy for you as they were for me. Mahmood visited Claire and Pete at The Good Life Farm Co. in Kyneton, who shared their heartwarming journey. He then dropped by for a chat with Teagan Glenane, an incredible and socially conscious local photographer. Peter Watts, a local and internationally renowned painter, invited Mahmood into his studio to take a look at one of his latest striking and unique landscapes. He then stopped by the iconic Hotel Frangos for a bite to eat and a chat with manager Abdel. Larissa was fortunate enough to learn about the wonders of French cuisine from Michelin Star alumni Steve Rogers at his Kyneton restaurant Midnight Starling. Michael enjoyed a glass of red with Tim Sproal, who is the Director and WineMaker at Castlemaine’s Boomtown Wine Co. Anthony got creative with a touching story about family and memory. Now put another log on the fire and grab your cuppa, because it's time to get Lost. Taylor Albioli Editor
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Living The Good Life T H E G O O D L I F E FA R M C O. S TO RY BY M A H M O O D FA Z A L PHOTOS BY CHRIS TURNER
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hen the covid pandemic hit, Claire and Paul Fogarty-Moore, founders of the Good Life Farm Co, were inundated with calls. Clair recalls, “egg sales went through the roof and the demand was crazy. We had people calling at 1am. ‘We want eggs! We want chickens! We want them now!’ I was like, ‘Do you think you could wait till eight in the morning?” Claire and Paul met while making food for the St Vinnies soup van. “So we spent a lot of time, chatting and having cups of tea with underprivileged or disadvantaged people,” remembers Claire. “I was a coordinator and I used to go to the worst of the boarding houses, Paul was tall and pretty easy-going. He thought I liked him and I thought he was useful as a bodyguard. It all worked out.” When their eldest son Hugh turned one, the couple decided to leave their permaculture plot in Altona and move to the country. Claire says, “We wanted Hugh to have a country upbringing. I think we wanted him to have the freedom that we had.” Claire spent her youth on acreage in Bells Beach. “We had a state forest behind us. We'd ride our horses through to the beach and back again. We just used to disappear. My parents didn't know where we were most of the time. We had a huge amount of freedom that we couldn’t give our kids in the city.” In 2014, while piecing together a new life on their farm in Kyneton, their lives took an unexpected turn. “At the time, I was working as a stockbroker’s assistant. Paul was running a gardening and landscaping business. On his way home from
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work, he had a massive seizure and nearly drove into a building.” Claire's voice softens. “He developed epilepsy at the age of 35. And then he had uncontrollable seizures for the next year or two. And then the global financial crisis hit. The firm I worked for pulled its presence from Australia.” Claire is known for her resilience. And the couple took inspiration from Hugh’s passion for raising chooks and making pocket money from a little egg enterprise. “We had a farm. So we started farming. And yeah, it's gone really well. I mean, within three years we started winning awards, and even made the finals of a United Nations Green Build competition. We were living in a one bed caravan with no running water or power and a 9 day old baby during the build for that one. It was exhausting but you’ve just got to keep going.” Inspired by Hugh, Claire and Paul pursued their passion for ethical farming and developed The Good Life Farm Co. They purchased new mobile chook caravans and 600 pullets to join their existing flock of over 100 hens. Within six months they built another luxury mobile coop named 'The Millennium Chicken' to house an additional flock of 600. During the covid lockdown, the problem of having six people living on their farm and only being allowed to purchase one packet of pasta at the supermarket sparked a lightbulb moment. “I was like ‘there'd be a lot of people who are stressed like this. So we started taking out all our ugly eggs.” The couple employed local chefs who were out of work to turn their unwanted eggs into pasta. “But it ended up working so well that we've employed a chef for a few days a week here at the farm...
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KITCHEN + BAR
WOOD-FIRED PIZZA + PASTA An Italian feast of wood-fired pizza, handmade pasta + vino available for takeaway Thursday - Monday. Limited bookings available for dine-in. ORDER ONLINE or CALL 5312 2778 beppe.com.au
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Making pasta from wonky eggs is actually more valuable than our regular eggs.” Both Claire and Paul firmly believe in sustainable farming, and this covid exercise has been a testament to the karmic nature of their practice. “55% of food waste starts on farms,” quipps Claire. “So it's a really big issue that a lot of farmers are now addressing; being able to do full circle farming or circular farming... taking products that weren't as valuable and making them into an essence.”
Pasta from The Good Life Farm Co is only available at the farm gate or at farmer's markets in Castlemaine, Bendigo, Lancefield and Malmsbury.
The Good Life Farm Co. 0403 843 314 Farm Gate: 104 Flynns Lane Kyneton hello@thegoodlifefarmco.com.au www.thegoodlifefarmco.com.au
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Real Plan TE AGAN GLENANE S TO RY BY M A H M O O D FA Z A L PHOTOS BY CHRIS TURNER AND TEAGAN GLENANE
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hen I was starting out, coming from a small country town, I just felt so shy.” Working out of her bustling studio in Fitzroy, Teagan Glenane’s spirited personality is at odds with the person she describes, “I just felt out of my comfort zone everywhere.” Teagan’s work, as photographer and filmmaker with a social conscience and international agenda, has in many ways become an empowering testament to young country-town creatives across Victoria. Armed with her mum’s advice, she embraced the unknown and her dreams came true. “Now, I feel like actually being from the country is such an asset. I feel like I'm curious about everyone. I can be interested
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LO ST FEATU R E in everything because, from my initial urge to leave, I was just hungry for that.” When asked about the urge to leave, Teagan quipps, “There was nothing to rebel against.” Having been raised in Ballarat and spending a lot of time on her father's farm in Dunnstown, in the Shire of Moorabool, Teagan realised she wanted to kindle her creative spirit and leave country towns in the dusty rear view. “I just wanted change,” she protests. “Everyone I knew, had a real plan and I had no plan. Everyone seemed to be going into nursing or teaching and I was like, ‘I don't want to do either of those things.” After making the state’s top arts program with a series of film-portraits of her sister, Teagan decided to pursue the art of photography. “My parents were really open and encouraging. My dad was a farmer and mum was a teacher. The year before I left, my brother moved to Sydney to become an actor. I remember mum saying, ‘just do stuff you like doing and it'll work out! Don't worry!” In a whirlwind decision, Teagan went online and found work as a nanny in the UK. Two weeks later, she was on a plane to London. “I just realised there were so many different things I could be doing, so many opportunities. It was like my eyes were open to this whole other world of possibilities. The family I stayed with worked in the film industry. The dad was a cinematographer and his wife was a make-up artist. I was just like, ‘wow, there's so many other things and different kinds of people in the world!” Upon her return to Melbourne, Teagan studied photography and earned a cadetship at Fairfax. “I started working on the Picture Desk, assigning the jobs to people and then just picking up jobs that popped up that no one else could do. They did give me the Australian Open and the Melbourne live music rally.” 16 | L O S T M A G A Z I N E
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LO S T F EATU R E After travelling around the world, Teagan came back home to Ballarat. “I was doing a lot of free charity work. I worked for a few different charities that I would take photographs for or make short films for. The Children First Foundation was the main one. I just fell in love with what they were doing. I worked with a couple of environmental groups and did a few things for the disability sector...just things I was really passionate about.” Teagan has since worked with the Department of Justice, State Library of Victoria, Ballarat Regional Tourism, Women's Health West and the Inspire Group, among others. A career highlight, has been her coverage of The Australian Volunteers Program. “When you're picturing what your ideal job will be, it's probably a bit of travelling, documenting stuff and meeting different people. Working with people doing stuff that’s beneficial for the
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world,” says Teagan. “I think last year I went to Mongolia, Laos, Indonesia, Nepal.” But her spiritual connection to the idea of “country” was crystallized while working with the Yothu Yindi foundation in Arnhem land. “When I’m in Ballarat, I feel so connected to that place because it's my home, it's where I grew up. I've spent so much time there. It’s who I am.” Teagan’s voice wanders out into her memory. “And then you go up to Arnhem land and being on that country, it makes an impression in a totally different way. It makes me feel connected to Australia more universally, and makes me think about so many things deeper than I can even explain.”
Teagan Glenane hello@teaganglenane.com.au www.teaganglenane.com.au
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Consolation of the
Classics M I D N I G H T S TA R L I N G STORY BY L ARISSA DUBECKI PHOTOS BY CHRIS TURNER
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emo to diners in the depths of a COVID winter: If you’re craving comfort (and let’s face it, who isn’t?) there are few better places to spend a few delightfully diverting hours than Midnight Starling. On Kyneton’s storied Piper Street – unofficially known as Victoria’s restaurant Golden Mile - this Francophile favourite has reopened from the enforced shutdown with all its duck à l’orange in a row. The signature dish of chef Steve Rogers and his six-and-a-half-yearold restaurant, it’s something that keeps the regulars coming back. “If I took it off, I’d be run out of town,” says the 40-year-old.
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That duck, in all its considered glory, is emblematic of the Midnight Starling menu. Steeped in the best traditions of French food, as befitting a chef who trained under Melbourne’s legendary Jacques Reymond, it’s a rollcall of reasons that France can claim to have spawned one of the world’s great cuisines. There’s steak tartare and duck liver parfait; John Dory in sauce Champagne and hangar steak in a bordelaise sauce. “On our return menu we wanted to give people all the things they might have missed for a few months,” says Rogers. “It’s all about the classic French things that are just so delicious to eat.”
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Rogers was born to French cooking. “I love the technique, I love the flavours, I even love the rules, despite the fact I occasionally break some of those rules,” he says. Former mentor Reymond cemented the love affair by setting his protégé up with a job at the Michelinfamous Pierre Gagnaire in Paris. While plenty of Australian chefs spend their time picking herbs in the corner during their time at world-famous restaurants then happily boast about it on their CVs, a reluctant Rogers has to be coaxed into revealing details of his two years as a chef de partie: “It was just a great couple of years.” But back to Kyneton, where Rogers lives with wife Sarah (the chief keeper of their impressive kitchen garden) and their five children under the age of 12. Enter Midnight Starling and be enveloped in a vision of a classic little bistro that could hail from Paris’ eleventh arrondissement, with the warm glow of wainscoted walls offset by a sharp white marble bar and a phalanx of period pendant lights. Head downstairs to the cellar, another dining space where bluestone walls flicker by candlelight. It’s a charm-pot of a place, where the drinks list is a nicely played smattering of near and far and the rulebreaking is of the most genteel sort; a panna cotta, for instance, that is made like a crème brûlée, “so you don’t have that overly eggy, heavy finish that you can have with a classic crème brûlée”. As for that duck à l’orange, Rogers’ recipe is exacting: “A good duck à l’orange has to
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have the breast cooked well and the skin needs to be crisp so it’s dry-aged first for a good 12 to 14 days. The leg has to be braised and tender and the sauce needs to be complex and somewhat amazing… It’s just one of those things.”
Midnight Starling 60 Piper St, Kyneton 5422 3884 midnightstarling.com.au Dinner reservations only on Wednesday, Thursday, Friday & Saturday from 5pm L O S T M A G A Z I N E | 25
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Boomtown BOOMTOWN WINE CO. STORY BY MICHAEL HARDEN PHOTOS BY CHRIS TURNER
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im Sproal has a lot going on. A family man with two young children, Tim owns and runs Boomtown Wine, a winery and cellar door in Castlemaine’s The Mill complex. There he makes wine under two labels: Boomtown, a range of simple blended house wines and Minim, fresh, minimal intervention wines made from Italian grape varieties from fiano to nebbiolo.
“Food was my first love,” he says. “I grew up in a family that had restaurants and my dad had [spice and condiment purveyor] Peter Watson in Melbourne. Food and where it came from was super important. I worked in food for a while, managing the Castlemaine Farmers’ Market and cooking at the Good Table in Castlemaine and was getting into wine a bit but I wasn’t drinking anything that spoke to me about season and place."
He’s also a contract winemaker for several grape growers across central Victoria and assists the young winemakers who lease space and equipment at Boomtown to make their own wine. Tim has also begun growing some of his own grapes. With the winery space at The Mill also operating as a bar and a venue for the occasional wedding and with an upcoming renovation soon to add a commercial kitchen to the mix, there’s the distinct impression of a man with a mission.
But then, “wine came and grabbed me”.
Perhaps it’s about making up for lost time. While he’s now completely captivated with the way wine can express a sense of place, Tim is relatively new to winemaking.
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He started working part-time at Bress winery and began experimenting with winemaking in his spare time. Increasingly fascinated by the process, he decided to take it up a step. “I’d been making wine as a hobby for about four years when I began looking for a place to take it more seriously,” says Tim. “An opportunity presented itself at The Mill and I got together with a couple of mates who were in a similar situation to me. We realised sharing a space together was the only way we would be able to make it work. We could share equipment, ideas and labour in a space that was all about learning and sharing.”
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Boomtown worked well as a co-op for a couple of years but when his business partners decided to go their own way, Tim became sole owner. He stuck with the co-operative idea though, continuing to provide a space for fledgling winemakers who lacked the access to equipment and know-how, like he once had. “I’m a self-taught winemaker but have worked with and been helped by really talented people all the way,” he says. “It’s shaped my philosophy about learning: anybody who comes into the winery – no matter how experienced they are – has something to teach me.” Now his winemaking goal is to express the subregions of Central Victoria in his wines. “All the vineyards I work with are very different in terms of soil and aspect and even climate,” he says. “I like to work with the grapes that
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express those sub-regions best and I think those are the Italian varieties with their expressions of power and complexity, with a balance of flavour and aroma.” Tim also likes Boomtown’s bar and cellar door being situated in the middle of the winery. “I want it to be an immersive experience,” he says. “I love the process of winemaking from the vineyard to the bottle and that’s the conversation I want people who come into Boomtown to be a part of.”
Boomtown Wine Co. 0417 237 155 wine@boomtownwine.com.au The Mill - 9 Walker Street, Castlemaine www.boomtownwine.com.au
LO S T C O C K TA I L
INTRODUCING....
THE ANIMUS HOT TODDY T H I S C L A S S I C C O C K TA I L U S E S O U R S P I C E D R I V EN M ACED O N D RY G IN , PA IR ED WI T H B O U R B O N A N D G E N T LY W A R M E D T O L E A V E YO U FEEL I N G WA R M A N D R E A DY TO FAC E T H E I N C L E M E N T W E AT H E R .
PUT TH E K E T TLE O N A N D PITCH YO U R FAVO U R I T E S P I C E D T E A . ADD 30ML MACEDON DRY GIN, 45ML BOURBON, 15ML FRESH LEMON J U I C E A N D 2 0 M L' S O F L O C A L H O N E Y. E N J O Y T H I S W A R M C O C K TA I L COSIED UP BY THE FIRE
ANIMUS DISTILLERY 1/89A Piper St Kyneton (03) 5403 2431 Wed-Sun from 12noon animusdistillery.com.au I M AG E: S I R G U RV I N PA L S S O N Z I G G Y PA L S S O N @ I N S TA G R A M . C O M
P R O P E R T Y
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OLIVE COTTAGE THEHOUSESDAYLESFORD.COM
With two bedrooms, one bathroom and a kitchen overlooking native bush, the thoughtful décor of this cosy property is sure to charm. The property has a secure yard so you can bring your fur friends with and enjoy a BBQ on the back decking. Conveniently located and stocked with everything you need for a relaxing escape you can stretch your legs on the short walk to Daylesford lake or town enjoying galleries, cafes and shops along the way. In the evening return home to the cottage for a glass of wine, a soak in the deep bathtub and a read of one of the many books in the cottage’s floor to ceiling bookshelves. BOOK YOUR STAY AT OLIVE COTTAGE: P: (03) 5348 2008 E: STAY@THEHOUSESDAYLESFORD.COM
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WWW.THEHOUSESDAYLESFORD.COM
BOOK NOW The Houses Daylesford provides beautiful luxury accommodation in the heart of Daylesford and the surrounding Macedon Ranges region. With some of the largest and most iconic holiday homes in Australia on our portfolio, we have the perfect property to suit your needs. Whether you're a couple looking for a romantic getaway or a large corporate group, one of our friendly experience specialists can tailor a package just for you.
STAY@THEHOUSESDAYLESFORD.COM
PH: (03) 5348 2008 3 HOWE ST, DAYLESFORD VIC
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HOTEL FR ANGOS S TO RY BY M A H M O O D FA Z A L PHOTOS BY CHRIS TURNER
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set of bronze hands protrude from the glass doors of Hotel Frangos. Since the 1970s, what used to be called the Belvedere Hotel has housed everyone from migrant workers servicing the gas lines in the 80s to some of Australia’s most celebrated chefs dropping in for an omelette on Sundays. These days, Hotel Frangos houses fifteen quirky rooms, each boasting a unique personality and modern trimmings. But if you prefer a day trip, drop in and dissolve for a few hours in their tranquil Endota Spa. In the heart of Daylesford, the historic building houses a special story for anyone with roots to the community of Vincent street. Whether it’s Koukla cafe on the corner, the old Frangos & Frangos restaurant turned artful cocktail bar or the boutique hotel upstairs, there’s no denying Hotel Frangos is a Daylesford institution.
With Abdel Bennani at the helm, Hotel Frangos is once again revitalising itself. Born and raised in Casablanca, Abdel is the new general manager of Daylesford’s Hotel Frangos. “Morocco is my background. I lived there for 20 years. But I came to Daylesford 10 years ago for a job at the Lakehouse. I just wanted something different,” explains Abdel in his Parisian accent. “I've worked in luxury boutique hotels in the countryside, in a different few countries including the French Alps, England, Canada and New Zealand. So I wanted to do something different.” The bucolic scenes Abdel has become accustomed to, is a different pace to the seaside lifestyle Casablanca once offered him. “The culture in Casablanca is very different, it can be a little more hectic depending on which side of Casablanca you go,” says Abdel. “It’s a very strong place. It’s the base of Morocco. And I still have it in my blood.”
Bellinzona Resort Experience the heart of Hepburn Springs at Bellinzona Resort where heritage architecture meets old world charm style hotel accommodation. The resort offers a regal elegance dining room overlooking English styled gardens, with an indoor pool and spa, wellness treatments and casual wine bar.
P: (03) 5348 2271 W: bellinzona.com.au | ACCOMMODATION | RESTAURANT | WINE BAR | WEDDINGS | EVENTS | 36 | L O S T M A G A Z I N E
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After flirting with a career in accounting, Abdel decided, “I can’t do that. I just didn’t like it. So, I moved to Paris to become a chef. I studied in Paris. Every night after school I'd go and work for free in some of the biggest restaurants and just try to learn as much as I could. I was polishing cutlery or just peeling potatoes.” Abdel had to learn on the fly. “The thing is when you start working in hospitality, you work both front of house and back of house. I had to learn about wine and to learn about cheese.” Abdel laughs as he recalls his student years, “All these French words I’d never heard before, and the other students were all French so they were really familiar with everything.” After launching a successful career, Abdel landed in a luxury hotel in the English Countryside, and it suited his temperament, “that's where I realised, that's me. You know, people are nice and there was a strong sense of community.” At the Koukla Cafe, Abdel feels at home in the whirlwind pace of bustling conversations, coffee and local customers. The cafe’s menu has been designed to showcase a range of local suppliers who are the cornerstone of dining within the region. “I love meeting new people. I’m always meeting different characters in Daylesford. It’s what I like the most. But I also really appreciate the teamwork. I really love what we have in the kitchen. And just thinking outside the square on a daily basis because not every day is the same.”
Hotel Frangos 5348 2363 hotelfrangos.com.au 82 Vincent St, Daylesford
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t’s hard not to think of lines from Les Murray, when confronted by a Peter Watts canvas, Murray writes, “In the afternoon, a blue storm walloped and split like a loose mainsail behind us. Then another far out on the plain fumed its corrugated walls. A heavy dough of cloud kept rising, and reached us.” Born and bred in Horsham, Western Victoria, Peter Watts’ weekends were religiously spent outdoors, sleeping beneath the stars and setting up camp among the sandstone ridges and waterfalls of the Grampians National Park and The Black Ranges.
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Speaking of his favourite season, Peter fires quickly, “Summer...because my grass grows. I can cut my grass and it smells beautiful. What do I do in winter? I sit in my shed and paint winter paintings.” He pauses, “Those memories of exploring the bush in my youth are still vividly present.” Echoing the sentiment of J.M.W Turner’s shipwreck storms and the impressionism of the Heidelberg school, Peter’s paintings immortalize the ominous cloudscapes and sobering winters of Central Victoria—his endearing brushstrokes bring together wild combinations of weather, shades and time. To him, they’re ingredients that colour a landscape we call home. “I love observing cloud formations during inclement weather, the dark colours present in storms, and the rain, lightning and thunder,” says Peter. “I arrived at painting these
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cloudscapes and landscapes as a means to capture the sky’s beauty and power.” While looking at Peter’s paintings, we realise that life is at the mercy of nature. “These storms can kill you, they’re lightning strikes that can kill you. I like to put that shining light of hope in there somewhere.” When poked about how much of Peter Watts is on the canvas, he quipps, “Trust me, it doesn't reflect my mind. My mind is clear and sunny.” Peter can often be found chasing a fleeting moment, when clouds momentarily part to reveal a ray of sunshine pouring through the fractures of a storm. “I try to notice things that most people look at but don’t fully see. I love watching the minute details of powerful storms as they roll over the farm,” reflects Peter. “The energy in them is amazing. But we can’t psychically stand
LO S T C R EATE
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where the light is breaking through a moody cloudscape, so I paint to capture and evoke the potency of those fleeting moments.” With more than 30 years as creative design director of his own international awardwinning design agency Watts Design under his belt, Peter decided to purchase some land in Bullarto and return to his passion for paint. “Our 10-acre property was a sparse field when we bought it from a spud farmer. Bullarto sits among the beautifully dense Wombat State Forest, but there wasn’t a single tree on our plot. Slowly, with a lot of hard work, we’ve transformed it into a verdant paradise. We’ve planted 500 trees, including 250 productive olives trees and some beautiful decorative deciduous European varieties.” Peter’s paintings are both an extension of his design practice and a place to explore and experiment freely, without boundaries or a brief. “When I design, it’s for a purpose. And rules are difficult to break unless you have a free thinking understanding client. Design is always for someone else. Painting is for me.” And for him, there’s poetry there. “I like catching the landscapes and the dilapidated sheds that someone lived in once upon a time. And it’s about to fall over. You see that around in the paddocks. I love all the smoke coming from their fires, to show that it’s actually freezing cold, wet and shit. But beautiful at the same time. Daylesford’s renowned for its winter.” Today his paintings are exhibited in Singapore, Melbourne, Sydney, Brisbane and for sale in major regional art galleries including Bromley & Co in Daylesford. Peter Watts peter@peterwattsart.com www.peterwattsart.com
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O P E N WED N ESDAY - S UNDAY 9AM - 4P M C A F E O N L AKE DAY LE S FORD I NS TAG RAM: SPL I NTE RS _DAYLE S FORD
LO EATE LOSSTTCRREC IPE
FROM THE FARMERS ARMS KITCHEN TO YOURS The Farmers Arms is not your average pub. It boasts a truly seasonal menu, focusing on highlighting local and in-season produce. We deliver dishes that reflect the best of the region, sourcing from local organic farms and produce growers to ensure not only sustainable and tasty dishes, but also generous and deliciously flavoured meals. This Beef Randang is one of our staff favourites, and we hope you will enjoy making it at home too. Ingredients: •100kg diced beef •500ml oil of your choice •2 cinnamon sticks •4 cloves •4 star anise •4 cardamom pods •1lemongrass stem, cut about 4-inch long •400ml thick coconut milk •400ml water •30ml tamarind juice or pulp •9 finely sliced kaffir lime leaves •10g toasted coconut •5g palm sugar to taste •Salt to taste Spice Paste: •4 large brown onions •1 inch galangal •4 lemongrass (white part only) •7 cloves garlic •1.5 inch ginger •6 chilies, soaked & seeded Directions: 1. Pulse all spice paste ingredients together in A food processor until paste forms. 2. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic. Add the beef and lemongrass, then stir for 1 minute. 3. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked. 4. Add the kaffir lime leaves and palm sugar, stirring to blend well with the meat. 5. Turn heat to low, cover the lid, and simmer for 1 to 1.5 hours or until the meat is tender and the gravy has dried up. Add more salt & sugar to taste. 6.Serve immediately with steamed rice. L O S T M A G A Z I N E | 49
LO ST STO RY
When The Moon Fades
STORY BY ANTHONY CARRUBBA 50 | L O S T M A G A Z I N E
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he old man had hung a small mirror from the door frame before he’d gone to bed, as he had done for as many nights as anyone could remember, so that would-be intruders would break it on the way in, thereby cursing themselves with bad luck for seven years. He also packed the keyhole with fennel to ward off bad spirits, which had long since made the lock inoperable, hence the need for the nightly mirror as an added defence against corporeal threats. Now it was nearing the end of winter, months after the robbery and the funeral, and bits of mirror still lay strewn across the entryway hall, having escaped the cleaners’ half-hearted efforts. The thieves found nothing worth taking, though they turned over most of the old man’s furniture and destroyed his garden shed, presumably in the search for a stash of pension money. When they reached his bedroom, they found him already dead, passed in his sleep. They went back outside, tore up the vegetable patch and then departed, leaving the corpse undisturbed. The cops found the body when they responded to a neighbour’s call about the break-in. Pyotr stood in the doorway, surveying the remnants of his grandfather’s mirror. The criminals were never caught, and the police indicated that the investigation would soon be closed without resolution. The old man, Pyotr’s namesake, would have enjoyed the thought of the mirror’s curse exacting vengeance on his behalf, or indeed of his own spirit punishing the thieves where the police had failed to do so. Pyotr had shared many arguments with his grandfather over the years, trying to convince him to stop with the embarrassing
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superstitions, to install a security door or alarm system. He said it did not matter, that nothing would happen to him. He was right, according to the coroner. Natural causes. The worst was the vegetable patch. The old man had Pyotr out there for hours and hours as a child, working him like a farmhand. Endless lecturing, in his imperious manner, not only about gardening but also about the countless rituals and spiritual observances involved in cultivating plants successfully. Deep winters like this one, that bite and linger, his grandfather had taught him, were the most important time to be out working in the garden, turning and preparing the soil in preparation for spring. It was vital to prove your commitment to life in this way, to show God your gratitude for his gifts even when the weather made you bitter and unwilling. Many such winters of Pyotr’s childhood were spent toiling in the garden which he now cast his bleary eyes over. Seeing it ruined sent pangs up and down his body. All his grandfather’s considerable knowledge and pointless superstitions mingled in Pyotr’s mind, one tenet standing out clearer than the rest, almost as a commandment among by-laws. “Only sow when the moon fades, before the next cycle starts, you must put aside time for this.” He looked it up on his phone; two days until the new moon. Pyotr’s hands had lost the callouses he developed as a child. He could feel this acutely as he set to work with the old man’s worn shovel, setting right the disturbed soil.
ANTHONY CARRUBBA
LO S T S TO RY
Martin Street Coffee Roasters 21 Martin Street, Blackwood 5368 6525
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LO ST PROPE RTY
RESTAURANTS, CAFE'S & FOOD STORES BAD HABITS CAFE 5348 3211 7 Daly St, Daylesford. Open daily, 10am-4pm. Enjoy a light morning or afternoon tea, or a substantial breakfast or lunch. theconventgallery.com.au
LAKE HOUSE 5348 3329 4 King St Daylesford. Lunch & Dinner Daily. One of Australia's most awarded regional restaurants. lakehouse.com.au
BEPPE BAR & KITCHEN 5312 2778 32 Raglan St Daylesford. Locals and visitors alike can enjoy a modern Italian dining space, contemporary cuisine and Italian wines. beppe.com.au
PALAIS-HEPBURN 5348 1000 Relax in luxurious art deco surroundings. New Modern Australian menu. Open FriSat 4pm-1am Dinner from 5pm-9:30pm
CLIFFY'S 5348 3279
PIZZERIA LA LUNA Delicious homemade pizzas feature a large, 13 inch thin base, rolled out fresh to order from our homemade pizza dough. Delivery and takeaway available.
30 Raglan St, Daylesford. Cliffy’s has also become one of the region’s best known cafes. Stocking and serving local produce. cliffysemporium.com.au HEPBURN GENERAL STORE
102 Main Rd Hepburn Springs. Open 7 day from 7am. (Sundays 8am). hepburngeneralstore.com.au
HOTEL FRANGOS 5348 2363 82 Vincent St Daylesford. Open 7 days. Wine Bar, grazing, dining & accommodation. hotelfrangos.com.au
palais-hepburn.com
pizzerialaluna.com.au SAULT 5348 6555 2439 Ballan-Daylesford Rd, Sailors Falls. Seasonal Modern Australian dishes in a scenic homestead. Dinner Wed-Sun. Lunch Fri-Sun. sault.com.au SWISS MOUNTAIN HOTEL
5345 7006 3454 Midland Hwy, Blampied. Pub meals & Functions. Dinner TuesSan. Lunch Wed-Sun. Closed Monday.
swissmountainhotel.com.au
KOUKLA CAFE 5348 2363 82 Vincent St, Daylesford. Open 7 days. 7am-10pm Sun-Thurs. 7am-10pm Fri & Sat. koukladaylesford.com.au
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WOMBAT HILL HOUSE 7017 5999 Wombat Hills Botanical Gardens (Off Central Springs Rd) Daylesford. Breakfast, bunch & lunch daily 9am-4pm. wombathillhouse.com.au
WINERIES, DISTILLERIES & CIDERIES ANIMUS DISTILLERY 5403 2431 1/89A Piper St, Kyneton. Artisan gin distillery. Open 12-Late Wed to Sun. Mon and Tues open by appointment. animusdistillery.com
WELLNESS & BEAUTY JASMINE BEAUTY THERAPY 5348 3363 3/9 Howe St, Daylesford. Open Tues - Sat 9am-5pm. Discover the best version of you.
RAISE YOUR
jasminebeautytherapy.com.au THE SPA AT LAKE HOUSE
DAYLESFORD CIDER 5348 2275 155 Dairyflat Rd, Musk. Craft Cider, Tastings, Lunch & cellar-door sales. Open 10-5, Friday to Sunday. daylesfordcider.com.au
5348 3329 4 King St Daylesford. Open daily. Bookings essential. Blissful treatments and mineral water spas. lakehouse.com.au/spa THE MINERAL SPA
PASSING CLOUDS 5348 5550 30 Roddas Lane, Musk. Winery open daily 10am5pm. Lunch 12pm Fri-Mon (bookings are essential). passingclouds.com.au
5348 2100 124 Main Rd, Hepburn Springs. Open 7 days. Mineral water bathing and luxurious treatments mineralspa.com.au
GALLERIES & STUDIOS
WINE BARS, HOTELS & BOTTLE SHOPS
BUDA CASTLEMAINE 5472 1032
DAYLESFORD HOTEL 5348 2335 2 Burke Sq, Daylesford. Dinner every night from 5pm, lunch Fri-Sun. Hotel, bottleshop and accommodation. daylesfordhotel.com.au
42 Hunter St, Castlemaine. Weds - Sat 12-5pm Sundays 10am-5pm Explore the historic house, garden and museum. budacastlemaine.org
FARMERS ARMS DAYLESFORD 5348 2091 1 East Street, Daylesford. Open 7 days lunch & dinner. Hotel and accommodation. thefarmersarms.com.au FOXXY'S AT CELLARBRATIONS 5348 3577 55 Vincent St Daylesford. Open 7 Days until late. Local and international wines, beers and spirits. cellarbrations.com.au
BLACKGALLERY DAYLESFORD 0409 137 157 1 Hospital St, Daylesford. Paintings, prints, sculpture & group workshops Open Sat & Sun 10 - 4pm blackgallerydaylesford.com
SERVICES OZ-TRANS 0407 697 877
FREIG H T · T RA N SPO RT · REMOVALS DAY L E S FO R D A N D C E NTRAL HI G HLANDS
Professional removals, general, furniture & produce freight. Art, piano's, pallets & parcels. Regular runs to Melbourne, Geelong & west/central Vic oztrans.com.au
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ACCOMMODATION BELLINZONA 5348 2271 77 Main Rd Hepburn Springs. Open 7 days. Luxury accommodation in the heart of Hepburn Springs. bellinzona.com.au
PEPPERS HOTEL 5348 2202
BLACKSMITH'S COTTAGE 5348 2008 Situated 15 minutes from Daylesford, this renovated miner’s cottage is set on Victorian bushland & can accommodate up to 6 guests. thehousesdaylesford.com
THE HOUSES DAYLESFORD
FARMERS ARMS ART SUITES 5348 2091 2 East St, Daylesford Free Wi-Fi, Parking & Inroom mini bar. Across from the iconic Farmers Arms thefarmersarms.com.au
THE TRAIN 5348 2008 Thoughtfully converted train carriage for two guests on a private block, only 5-min walk from Lake Daylesford. Pet friendly. thehousesdaylesford.com
HOLYROOD HOUSE 5348 1063 51 Stanbridge St Daylesford. Unparalleled service in magnificent Victorian Guest House.
WOMBAT EDGE 5348 2008 A beautiful and modern country home for up to 11 guests. Set on 10 acres with a lake, and only 15 minutes from Daylesford. thehousesdaylesford.com
holyrooddaylesford.com.au
VENUES PALAIS-HEPBURN 5348 1000 Serving up the best cocktails in the shire. Selected French and local wines. Boutique bottle shop. Open Fri-Sat 4pm-1am. palais-hepburn.com THE FARM DAYLESFORD
0406 690 775 Daylesford's newest event space. Built from recycled tin, wood, striking power poles and 160 year old trusses. thefarmdaylesford.com.au
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124 Main Rd, Hepburn Springs. Open 7 days. 1930's Daylesford hotel, transformed into a deluxe retreat. mineralspringshotel.com.au
5348 2008 Office located at 3 Howe St Daylesford. Full service agency specialising in corporate retreats and both large & small groups. thehousesdaylesford.com
SHOP TILL YOU DROP BUSTER MCGEE 5377 3618 10-12 Howe St, Daylesford. Open 10am-5pm, Closed Tue Men’s clothing & grooming Stay Stylish Daylesford! bustermcgee.com.au PORTAL 108 5348 4353 108 Main Rd, Hepburn Springs Clothing, shoes, handbags, designer pet gear, homewares and jewellery portal108.com.au
A M O N T H LY I N T E R V I E W WITH A LOCAL
LO S T S TO RY
BY THE LOST TEAM.
S
ay hello to the wonderful Kate from one of our favourite lunch spots, Hepburn General Store. This store is a sanctuary of delicious food and beautiful homewares, and behind it all is a proud mum. Thank you Kate for sharing your story. See you every arvo for a homemade pie!
When did you move to the region and why? I moved to Hepburn Springs with my daughter Chloe in September 2014, to be closer to my Mum whom had lived in Daylesford for years. We needed a change of pace, after 20 years working in the fashion Industry both in Melbourne and London. Chloe was only 5 and I knew we needed to find a better life/ work balance for us after her dad passed away. I was up visiting my Mum with my sister Lisa one weekend and we were talking about what I could do if I did make the move up here. Mum suggested the Hepburn Post Office was for sale, so we looked at that but it didn’t feel like the right fit. As we drove back to Daylesford, we passed the Hepburn General Store and noticed a FOR-SALE sign. I jokingly said I could do that.... after much discussion and wine that evening, we thought it was a fabulous idea!!! From memory I think it was only 3-4 months later and I had made the move!
What’s your favourite thing about working and living in Hepburn Springs? That’s an easy one; the community is amazing. The support we have had not only at the store but personally has been amazing. My staff, the ones that have been there from the beginning, both past and present, without them, the store would not be what it is today – thank you! We have made lifelong friends in the area, and now live in a beautiful spot in Hepburn overlooking the hill.
Can you tell us about your journey with Hepburn General Store? This is my 6th year running the store and it has definitely been a journey, with a few bumps along the way. Chloe and I lived at the rear of the shop for the first few years which made it easier as I could work and be mum at the same time. The shop has always had a great following from the local community. We pride ourselves on delivering the best, most fresh and tasty food we can. Over the years, we have introduced many new local, food products to the shelves, and have a great selection of gifts and homewares available. All food is made in-house. We have just released our signature HOUSE-made pie range. The freezer is full of take-home meals, fresh seasonal veg, cheese, bread, papers and milk! My vision for the store has slowly developed over the years to become what it is today; hopefully a one-stop shop for all the essentials.
What’s your go to dinner on a cold Friday night? So many amazing restaurants in our community to choose from. We are really are spoilt for choice! But I would have to say The Surly Goat is generally where we would be, in fact I was there the other evening and the food was delicious as always.
Kate, Owner of Hepburn General Store Mon-Sat 8am-4pm, Sun 8am-3pm 5348 2764 hepburngeneralstore.com.au L O S T M A G A Z I N E | 63
