YO U R S T O K E E P
VO L 2 0 I S S U E 1 9 3
ALL PROFITS TO TLC FOR KIDS
CO N TE N TS PRODUCE
FROM THE FARMERS ARMS KITCHEN TO YOURS
Home for the future
The Farmers Arms Hotel Daylesford 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. We take great pride in all of our menu and this Twice-Baked Cauliflower Souffle is one of our staff favourites. We hope you will enjoy making it at home too.
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C R E AT E Ingredients: 200g cauliflower, cut into florets 1/2 onion, chopped 1 bay leaf 2 fresh thyme sprigs 350ml milk 80g unsalted butter 120g plain flour 4 eggs, separated 300ml thickened cream DRINK 140g Gruyère, grated Radicchio leaves & watercress, to serve
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Mostly Different & Always Cool
14
A Method: Conscious 1. Preheat the oven to 180°C and grease four 1-cup (250ml) ramekins. Place the cauliflower, onion, bay leaf, thyme and milk Goal in a saucepan over medium heat. Bring to a simmer, then reduce
26
heat to low and cook, partially covered, for 8-10 minutes until cauliflower is tender. Strain, reserving cauliflower and milk, and discard the other solids. 2. Melt butter in a clean saucepan overC low O C heat. K T AAdd I L flour and cook, stirring for 2-3 minutes, then gradually whisk in reserved milk. Cook for a further 2-3 minutes until thickened & combined. 3.Whisk in the egg yolks, 1/2 cup (125ml) cream and half the cheese until combined. Remove from heat and set aside. 4. Whiz the cauliflower in a food processor until smooth, then add cheese sauce and pulse to combine. Season to taste. 5. In a large bowl, using electric beaters, whisk eggwhites to stiff peaks. Fold one-quarter of eggwhites into cauliflower mixture to loosen, then gently fold in remainder. Divide among prepared ramekins, place in a deep baking pan and fill with enough boiling water to come halfway up the sides of ramekins. Bake for 20 L O S T minutes NEW or S until puffed and golden. 6. Remove from pan and set aside to cool slightly before turning A R E Cout I Ponto E aFbaking O R tray W(they I N can E be covered and refrigerated for hours at this stage). L O S T 24 R E A L E S TAT E 7. Preheat oven to 180°C. Pour remaining 175ml cream over soufflés and scatter with remaining cheese. Bake for a further 10R E A S O N S T O G E T L O S T I N F E B R U A R Y 15 minutes until soufflés rise again sauce bubbles. with L O S T 8.-Serve T Hwith E salad G Uleaves I D EandTgarnish O W Hwatercress E R E T O F I N D I T
Mandarin Negroni
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L O C A L Q & A
E AT
Cider House Rules
34
F E AT U R E
The Concert of Memory
40
PROPERTY
Casting A Beautiful Shadow
46
RECIPE
Twice Baked Cauliflower Souffle
52
PAG E 07 PAG E 2 0 PAG E 5 3 PAG E 56 PAG E 59 PAG E 6 3
WHO DOESN’T LOVE A GREAT STORY? THIS BOOK IS PRINTED ON PAPER THAT HELPS YOU TAKE CARE OF OUR FORESTS. SO THERE’LL ALWAYS BE GREAT STORIES FOR EVERYONE TO TELL.
LO S T M AG A Z I N E | 3
VO L 2 0 I S S U E 1 9 3 | F EBRUA RY 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
CONTRIBUTING EDITOR
Tony De Marco & Theresa Albioli
Taylor Albioli
Coll McKay
Ryan Wait
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
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
Catherine and Leon, by photographer Danny Wootton. Read the full story on page 8.
DISTRIBUTION
found@lostmagazine.com.au ADVERTISING
advertising@lostmagazine.com.au 03 5348 2324 | 0430 068 999 ONLINE SUBSCRIPTIONS
www.lostmagazine.com.au SOCIAL MEDIA
@lostmagazine 4 | LO S T M AG A Z I N E
ALL RIGHTS RESERVED
All content in this publication is copyright and may not be reproduced in whole or in part in any form without express permission of the publisher. All care is taken to ensure accuracy in editorial and advertising however the publishers and any contributors accept no responsibility for errors or omissions. All material herein constitutes information and not advice.
Renew your skin this summer Lime & Ginger Salt Polish in our Thermal Cocoon 60 min | $195 weekdays | $225 Saturday & Sunday Book midweek in summer and receive a BONUS Papaya Facial Enzyme Peel whilst enjoying the hydro benefits of the Thermal Cocoon The benefits of this revitalising scrub are enhanced with the therapeutic effects of steam & Vichy shower jets in our Thermal Cocoon. Invigorating & revitalising; the treatment begins with dry body brushing to stimulate blood flow and boost lymphatic drainage. Next a luxurious warm ‘de-stress’ oil is applied followed by the Lime & Ginger Salt Polish. The thermal steam warms the body whilst a gentle head and face massage is performed. Vichy shower jets warmly massage the body, washing away the salts leaving the skin smooth and supple. Finish with an application of skin nourishing body cream for ultimate hydration. Contact us to make a booking.
spa@lakehouse.com.au 5348 3329 lakehousedaylesford
King St Daylesford VIC 3460 lakehouse.com.au
At Cliffy’s, the shelves are filled with local produce and good old-fashioned products. The menu is made up of satisfyingly good food. The wine corner stocked with seriously good local plonk. OVERFLOWING WITH COUNTRY CHARM
At Cliffy’s, the shelves are filled with local produce and good old-fashioned products. The menu is made up of satisfyingly good food, and the wine corner stocked with seriously good local plonk. WWW.CLIFFYSEMPORIUM.COM.AU
30 Raglan Street Daylesford Victoria (03) 5348 3279
LO S T N EW S
Lost News A blanket of smoke rolls in over the hills yet the reality of the devastation is still hard to fathom. Our region has been spared and we remain safe but the fury of mother nature perseveres and continues to wreak havoc in other less fortunate regions of Australia. As we welcome in the warm month of February, gratitude flows for our nations heroes, our appreciation for a breath of fresh air is heightened and hearts are heavier than ever with a sense of what Australia has truely lost. Fortunately, our community continues to delight and distract us for short bursts of time. Many of our stories for February are a true reflection of what passion and determination can create and achieve. With so many elements against us, it is the small wins that we need to reach out, grab and share with each other. Catherine and Bohdan of Catherine Farm show us how a personal relationship with land can result in moving from dependent consumers to becoming responsible producers. Alex shares the story, personality and soul of his fashionably on trend store, Buster McGee. Remeber that name because he will remember yours. Anthony explores the perfect recipe for our wine in the Macedon region. An ideal read if you are contemplating a glass, LOST says yes!
WRAP UP OF NEWS AND HAPPENINGS IN OUR REGION B Y C O N T R I B U T I N G E D I T O R , C O L L M C K AY
Brylie, founder of Daylesford and Hepburn Mineral Springs Co kindly shares her goals and ambitions to showcase our region. With sustainability at the fore front, this story written by Micheal will be well received by our community. Larissa visits Belinda and Anthony, owners of Cafe Sidra to discuss their ambitions to get Learmonth back on the map. You will find Mahmood in fields of Lavender, discovering dreams down every garden path with the enchanting Carol of Lavandula Farm. Off the beaten track we find Nicky, the co-owner of The Little Church on Spring Hill. We learn the history of the church and discover that the church is the start line for many journeys that are yet to begin. Let's take on February one day at a time, it is a month for pushing forward with awareness and care. Check on your neighbours, support your local and then take a road trip #emptyesky. It has been my pleasure to put this edition of LOST together as Taylor takes a much deserved break. I look forward to contributing to future editions, full steam ahead. Take care of you,
Coll McKay Contributing Editor
Pizzeria
La L na Thursday, Sunday, Monday 5pm - 9pm Friday and Saturday 5pm - 10pm Tuesday & Wednesday CLOSED
5348 4123
|
Home deliveries
24 Albert Street Daylesford
FRIDAY TO SUNDAY |
www.pizzerialaluna.com.au LO S T M AG A Z I N E | 7
LO ST PRODU CE
8 | LO S T M AG A Z I N E
LO S T P RO D U C E
A
Home for the
Future C AT H E R I N E F A R M
S TO RY BY M A H M O O D FA Z A L PHOTOS BY DANNY WOOT TON
LO S T M AG A Z I N E | 9
LO ST PRODU CE
W
inding up the back roads of Glenlyon reveals a serene landscape of happy-go-lucky wandering piglets, chickens rummaging inside a truck, pensive goats and an inquisitive dog. Catherine Farm is the life-blood of Catherine and Bohdan, Glenlyon locals who want to give back to the earth. “We operate our farm on a scale appropriate theory...what this means is that there’s only so many animals, plants and people that one piece of land can sustain before the symbiotic relationships of nature are thrown off kilter,” explains Bohdan, with a vibrating smile that lights up the room. “If you work with nature nature will work with you. To farm this way you must have a personal relationship with the land and observe the seasons; the way water and wind move across the land.”
Their story is about adapting to the rhythms of life. Ironically, the couple’s journey started on the flip side of the ideological spectrum. “In 2008 we were offered work in the mining sector.” Seduced by the perks of the opportunity and a fly-in-fly-out lifestyle, the young couple decided to pursue a career in a uranium mine. “At the time, we had no idea how destructive extracting minerals from the earth could be. On our time off we craved anything green; in the form of trees, grass and the forests.” Catherine was working in JB HiFi when she first met Bohdan. “We are both originally from Geelong, it didn’t take us long to discover Daylesford.” They would soon be married at The Convent, before scouring the area for a plot they could call home. “We actually bought land without even stepping foot on it, we just looked online. We found the diamond in the rough in the form of a mud brick home on 7 acres of native bushland in Glenlyon.”
eCasa Daylesford Classic – European – Home
89 Vincent Street, Daylesford Ph: 03 5348 1802 www.ecasadaylesford.com.au Insta: ecasadaylesford 10 | L O S T M A G A Z I N E
LO ST PRODU CE
In the beginning there was no intention of farming. Bohdan says, “It all started with a couple of chickens, a vegetable garden and some super inspiring local producers running workshops.” One of the workshops was the Central Highland Goat Club where participants were Bohdan realised how easy it was to separate milk and make butter. “An antique milk separator was soon purchased, then a goat. This pattern continued until we ended up with 50 chickens, three goats, four breeding sows, one boar and three young children. We had outgrown our home. We now had a vision of being self sufficient growing and raising what we need for ourselves.” Catherine Farm is now home to 200 chickens who potter around the property. Together, they decided to embrace the philosophy of permaculture, a design system based on ecological principles that empower 12 | L O S T M A G A Z I N E
LO S T P RO D U C E
people to move from living as dependent consumers to becoming responsible producers. The origins of Catherine Farm was a 50 acre stretch of land with flowing dams and dense bush. “There was absolutely nothing here just a blank canvas. Which suited us.” As Catherine walks back to her home, a Burmin cat rests on the sofa. She explains, “Understanding what animal should be on that part of the property at that particular time of year, what crop the soil requires at that time of year is important to us because crops are not only grown to be harvested for human consumption at Catherine farm.” The animals on Catherine farm are fed a healthy balanced diet that offers far more than pasture. “Pigs and chickens are omnivores. Our animals are fed on food that was destined for landfill. One third of all food produced in the world goes to landfill so there’s an abundance of perfectly good food available.”
Bohdan would spend hours on the phone asking local food producers for any food that was going to waste. “We have a network of businesses that donate food to us. We do weekly local pickups of spent brewers grain, fruit and vegetables,” says Bohdan. “We hope that we are setting an example for the kids... that a loving relationship is shown in different ways, as well as the traditional chocolates and roses.” Catherine interjects, “Its standing out in the rain holding up some fencing so Bohdan can get the job done quicker and safer, and it's feeding the animals each day with our kids carrying buckets of food. We also hope this lifestyle will help show our children that being male or female does not determine your strength or abilities.” Catherine farm @catherinefarm 0423 814 393 L O S T M A G A Z I N E | 13
LO ST CREATE
I
In 2018, Alexander Hancocks fled the smoke of Sydney city for Hepburn Springs. At Pancho cafe, a local favourite, he is greeted affectionately, “I love that people talk to each other and say hello in the morning,” he explains. It’s been almost a year since that warm Valentine’s Day when Alex opened the doors of his men’s clothing and retail store, Buster McGee. “My partner's last name is McGinniss and my mum would call me Buster as a child, that's my nickname. They say that you should have an affinity to your brand.” Buster McGee is nestled in one of the most historic rows of U SHowe T E R Street M C GinE E shop fronts in Victoria,B on Daylesford. “I just didn't want to have to go S TO RY BY M A H M O O D FA Z A L down to Melbourne to buy clothes, especially P H O T O Sif B D A N NaYshirt W Oto OT N on the weekends I Yneeded goT O out,” says Alex, “I love the look of the shops. Buster McGee is located next to the Secret Garden and DA Apothecary, then Bistro Terroir and The Donkey's Tale.” Although, Alex has settled in to the Daylesford ethos, he still speaks with an English accent that is simultaneously distinguished and inviting. He was raised near the quaint Cathedral city of Lichfield in England, “I’ve always been a bit of a free wheeler. I'm gay. So that was another challenge to deal with in terms of living in a small village. My father was a policeman. I was finding myself for a very long time.” After achieving exceptional grades in high school, Alex decided to study Anatomy at university. But his heart was never in it. “My parents really wanted me to go. My sister is an archaeologist, so my dad would say, ‘she’s going to dig up the person and Alex is going to tell you how he died.’ I just didn't like the whole idea of student life. I then stumbled into aviation.”
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LO S T C R EATE
Mostly different and always cool. BUSTER MCGEE
S TO RY BY M A H M O O D FA Z A L PHOTOS BY DANNY WOOT TON L O S T M A G A Z I N E | 15
LO ST CREATE
Alex worked as a revenue management analyst, controlling the number of seats sold at a particular fare level for passengers travelling on the London to New York route. His demeanor becomes still, he says, “Then 9/11 occurred. I can still remember it clearly. I was on the phone to a colleague in New York and the phone line just cut off and then we kind of rushed to see the towers falling on TV. And people just started cancelling bookings.” When something shakes you to your core, it’s often best to start afresh. For Alex, it was about revisiting New South Wales, the state he had adventured throughout in his early twenties. “I came over to Sydney to work for a large media agency, and did that for a few years. I realised I needed to create a bit of separation with work so I bought a house up in the Blue Mountains.” But it was more than just the city that was weighing him down. “I just got a little bit burnt out. My partner was in Hepburn Springs, so I decided to make the move to Victoria. And then took a year off, recharged my batteries and launched Buster McGee, a new business. I'm a Libran,” laughs Alex, “And I'm probably not the best team player. But I’m very much about reinventing myself quite frequently.” Buster McGee is a shop where men can reinvent themselves too. From Italian toothpaste to corduroy shirts by Scotch & Soda, Buster McGee has shoppers covered from the essentials to the extravagant. “I just like curating the product and putting it together, seeing what works and moving it around. I love the visual merchandising side even though that's not my background. Alex smiles before quietly confiding, “the one thing that I probably spent the most time thinking about was Mary Portas and her show Mary Queen of Shops.”
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LO S T C R EATE
L O S T M A G A Z I N E | 17
Open 7 days 9am ‘till 4pm No reservations
Delicious all day grazing & take away in the enchanted gardens on Wombat Hill. Join the #wombatpuppyclub - four legged friends are welcome in the garden. Don’t forget #thedailybake – a selection of slow fermented sourdough loaves, baguettes, croissants, pastries & doughnuts from the bake house at Dairy Flat Farm Daylesford – delivered each morning. Pick some up with your morning coffee!
Available for private parties, gro ups & weddings! @wombathillhouse 7017 5999 wombathillhouse.com.au Wombat Hill Botanic Gardens, Daylesford. Entry off Central Springs Road at Stanhope St.
LO S T C R EATE
Alex infuses Buster McGee with the inviting attitude that Daylesford cultivates, “I try and remember people's names and really basic things, because people love being recognised. I give people fun nicknames so I can remember their background. It’s just pulling on all my past experiences to drive the business.” And for locals and visitors alike, it has quickly become an essential taste of the local personality.
Buster McGee bustermcgee.com.au 10-12 Howe Street, Daylesford @bustermcgee_official
Cold beers on tap and great local wines. Sunday spit roast dinners and a summer menu with loads of shareable options. SPEND SUMMER AT THE DAYLESFORD HOTEL LUNCH FRI - SUN 12-3PM DINNER 7 NIGHTS FROM 6PM DAYLESFORDHOTEL.COM.AU L O S T M A G A Z I N E | 19
LO S T S TO RY
A Recipe
for Wine STORY BY ANTHONY CARRUBBA
STORY LO ST STO RY
J
ust over an hour outside Melbourne, towards the southernmost end of the Great Dividing Range, lies the coldest region on the Australian mainland. A perennial tourist destination, the Macedon Ranges exemplify Victoria’s natural beauty; broad vistas of undulating hills and forests, rolling green broken by volcanic granite, and row after orderly row of grapevines. This region’s climate conditions are among the most exceptional in Australia, and so it follows that the wine produced here carries unique qualities. “Like human beings, a wine's taste is going to depend a great deal on its origins and its upbringing.” – Linda Johnson-Bell, wine critic.
five day lunch tr ading Thursday to Monday Commencing Thursday 7th November
Passing Clouds Winery Cellar Door 7 days 10am-5pm Dining Thursday - Monday for Lunch passingclouds.com.au | (03) 5348 5550 For Dining Room reservations: feast@passingclouds.com.au 22 | L O S T M A G A Z I N E
In the north-west of the region, temperatures are cool. As one travels south-west, cool turns to cold, and cold nearly becomes glacial. In winter, snow is common. Around mid-September, the vineyards spring to life, flowering in December, the grapes ripening through summer with harvests occurring between March and May. A colder climate allows the fruit to hang for longer, developing flavours and aromatics that are particular to the Macedon Ranges. Cool nights preserve the acidity and freshness of the grapes, lending longevity and cultivating more sophisticated tastes. The ripening of the fruits is delayed by the cold, fortifying their aromas. Floral, citrus and berry aromas are among the most prized, as they often wane in warmer climates. Nestled amongst extinct volcanoes, forests, valleys and grasslands, these vineyards produce wines which all possess particular qualities not to be found elsewhere. The Lyons Will Estate, for example, pride themselves on their knowledge of the soils that nourish and ultimately produce their grapes. Their vineyards work with earth that is up to 500 million years old, dating to the Lower Ordovician Period when Australia was part of the supercontinent Gondwana.
LO S T S TO RY
L O S T M A G A Z I N E | 23
LO S T S TO RY
Yellow clay soil, shot through with lumps of quartz, nurtures their Pinot Noir and Chardonnay, boosting vine growth and quality. There are dozens of vineyards in the Macedon ranges, many of them regularly open to visitors for tours and tastings. Like the varied mesoclimates of the Macedon region, the producers here each offer a singular experience of Victoria’s wine country. Boutique, intimate and personalized, tasting at these wineries is far more than a matter of quality food and drink. Every bottle is a distillation of the exceptional topography, geology and climate of the Macedon Ranges. Behind each year’s harvest and every glass of wine is decades of experience, patience, cultivation and cooperation with nature. “Wine is sunlight, held together by water.” – Galileo GalileI
ANTHONY CARRUBBA
Musk Lane Wine. Urban Winery / Cellar Door Wine Bar / Beer Garden Open Saturday & Sunday 12-4 Small Batch / Lo-Fi Minimal Intervention / Handmade Wine 1 Turner's Lane,
Kyneton
p) 0415 890 850 www.musklanewine.com L O S T M A G A Z I N E | 25
LO ST DR INK
26 | L O S T M A G A Z I N E
A
LO S T D R I N K
Conscious
Goal
T
he origin story of Daylesford and Hepburn Mineral Springs Co is ripe for a Seachange-style miniseries treatment. It would start with protagonist, Brylie Rankin, needing a break from working in the hospitality industry in Melbourne, moving to Tasmania with her thenhusband, only to discover after they arrived that she was pregnant. Needing to be closer to her family because of the impending kid, they end up in Daylesford and, after the birth, return to working in restaurants. As she is waiting tables, Brylie notices something that plants the seed that will transform her life. "I kept getting asked for local mineral water and all we were serving was water imported from Italy,” she says. “The area is known for its water and that’s why many people were coming to Daylesford but no one was bottling the stuff. And so we decided to do it ourselves.” After chatting to some of her customers about her idea, Brylie was approached by a local who had a licence to extract water on his property and asked if she wanted to use it. “We went out to his property to taste the water and it was beautiful,” says Brylie. “And that’s how the whole thing started.”
H E P B U R N M I N E R A L W AT E R STORY BY MICHAEL HARDEN PHOTOS BY DANNY WOOT TON
Money was an issue to begin with – they didn’t have any. So they started the business with a $5000 credit card debt, their garage and the family car. “We had incredible support from locals from day one, but we also needed to get into a bigger market,” she says. “So I would race down to Melbourne, sell, sell, sell, race back, pick up Arkie from school, go into mother mode and then, when she’d gone to bed, do all the invoicing and load the family truck – that being the family car. The sound of my kids’ childhood was the jingle-jangle of the bottles loaded in the back.” People responded quickly to what they were doing and to the philosophy Brylie brought to the business. “I always wanted it to be an artisan, environmentally-conscious business and that’s what we’re built on,” she says. “Our goals were always to be sustainable, community conscious and to showcase the region using this beautiful product that we didn’t have to do much to.” Running a business from regional Victoria is more costly than in the city, given the greater distances and transport costs but for Brylie, the location is key.
L O S T M A G A Z I N E | 27
LO ST R E CIPE
“It’s important for me for us to be here and not just because the locals have been so supportive,” she says. “It shows that you can run a successful business like this in a town like Daylesford and, by employing locals, the whole community benefits.” The success of the 13-year old business can be measured not just in longevity but with the expansion of the product range. Starting with just still and sparkling mineral water, the Daylesford and Hepburn range now runs to 34 28 | L O S T M A G A Z I N E
products, including water flavoured with juices, organic soft drinks and kombucha, that are available across Australia. Series one of Brylie Rankine’s treechange has a happy and successful ending. It will be fascinating to watch what happens in season two. D & H Mineral Springs Co localmineralwater.com @mineralspringsco 1300 428 338
LO S T C O C K TA I L
L O S T M A G A Z I N E | 29
LO ST CO CKTA IL
LO LOSSTTCCOOCCKKTA TAI L IL
MANDARIN NEGRONI. UTILISING THE BOLD FLAVOURS OR MANDARIN, KAFFIR LIME AND WHITE SESAME, ALONG WITH FRESH TUMERIC, GALANGAL AND GINGER, ANIMUS AMBROSIAN IS A BOLD REINTERPRETATION OF GIN RICH WITH BOTH AUSTRALIAN AND SOUTH EAST ASIAN INFLUENCES.
30ML MANDARIN INFUSED AMBROSIAN GIN 30ML COCCHI AMERICANO 30ML CASA MARIOL BL ANCO VERMOUTH INFUSE ANIMUS AMBROSIAN G I N W I T H M A N D A R I N Z E S T. STIR ALL INGREDIENTS OVER ICE TO CHILL . GARNISH WITH FRESH ROSEMARY
ANIMUS DISTILLERY 1/89A Piper St Kyneton (03) 5403 2431 Wed-Sun from 12noon animusdistillery.com.au
L O S T M A G A Z I N E | 31
LO ST EAT
L
earmonth, population 438, is the kind of Victorian town that most people have never heard of. Once visited, however, it’s impossible to forget.
Around 20 minutes’ drive from Ballarat, this leafy corner of Central Victoria is as pretty as it gets. Broad streets are lined with period beauties and the imposing Lake Learmonth acts as a dramatic backdrop. And once you encounter Café Sidra on the tree-lined main avenue the town’s charm offensive is complete. Opened two years ago by married couple Belinda Brooksby and Anthony Penhall it’s the 34 | L O S T M A G A Z I N E
country café from central casting, housed in a character-filled building with almost as much history as the town itself. “it goes back to 1855,” says Brooksby of the space she’s decorated with a surfeit of easygoing style, including a welcoming outdoor area with a wood-fired pizza oven. “It was a wood merchant operation then a funeral directors’, then a café then a fish and chip shop.” The Café Sidra name will be a hint to anyone with some Spanish under their belt. Sidra translates to “cider”,
LO S T EAT
Cider House
Rules SIDR A CAFE
STORY BY L ARISSA DUBECKI PHOTOS BY CHRIS TURNER
and the café doubles as the cellar door for Learmonth-based traditional cidermakers 321 Cider. As the self-taught cook behind the operation, Brooksby has embraced the opportunity to cook with cider as well as showcase a menu of cider-friendly food. That might mean a burger of crisp, cider-marinated pork belly with `slaw and apple chutney, the simplicity of a grazing platter with house-made pickles and pate, or a best-in-show apple strudel. “I have to add that one of our biggest sellers is soup, because of the climate, and I make a lot of cakes. Carrot cake just walks out the door.” L O S T M A G A Z I N E | 35
LO S T EAT Penhall, a Ballarat boy, is as passionate about coffee as his wife is about food, brewing the perfect cup from Wild Timor ethical beans. He’s a keen gardener, too, with an impressive organic veggie patch behind the café through which visitors can ramble. What the garden can’t supply is covered by a retinue of locals, some of them decidedly unofficial channels. “Our local community and our producers are so amazing,” says Brooksby. “People know that if they drop off a bag of produce from their garden that it will be actually used and that’s really great. Then we have Jason down the road who farms organic fruit and vegetables, and our pork and lamb and milk is all local too.”
Penhall, a Ballarat boy, is as passionate about coffee as his wife is about food, brewing the perfect cup from Wild Timor ethical beans. He’s a keen gardener, too, with an impressive organic veggie patch behind the café through which visitors can ramble. What the garden can’t supply is covered by a retinue of locals, some of them decidedly unofficial channels. “Our local community and our producers are so amazing,” says Brooksby. “People know that if they drop off a bag of produce from their garden that it will be actually used and that’s really great. Then we have Jason down the road who farms organic fruit and vegetables, and our pork and lamb and milk is all local too.”
CAFE SIDRA 321 High STreet, Learmonth 5343 2272 Open Thursday to Sunday 10am - 4pm cafesidra.com
things, however, with 321 Cider planning to take over the disused school building across the road for its new cider-making operations; plus there’s Brooksby and Penhall’s plan for a Learmonth Folk & Cider Festival, a celebration on the farm with a mooted date of June 13. “The whole idea is to get Learmonth back on the map,” says Brooksby. “There’s an emerging artists’ community and a great feel to the place. It’s just going to grow.” Cafe Sidra cafesidra.com 03 5343 2272 321 High Street, Learmonth Open Thursday to Sunday 10AM - 4PM
Two years in and the living is easy in Learmonth. The year 2020 is promising big L O S T M A G A Z I N E | 37
WHAT’S ON
At ChillOut 2020, you are invited to smash the World Record for the longest Line of Dancing Drag Queens. And we are not just going to break it, but we are going to do so while dressed in your very best Dolly Parton drag! That’s right! ChillOut invites 145+ participants to come in drag, dressed as enduring LGBTI and global icon - Ms. Dolly Parton. As the quintessential country gal, Dolly Parton is a true leader in standing up for Queer Country Pride. The country music superstar remains at the top of her folksy, warm, hilarious, selfdeprecating game. More importantly, she continues to support and advocate for queer rights globally. And we believe with allies like Dolly, she is truly someone we should celebrate! So put on your best Dolly and come along and be a part of our Parade and Record attempt! Register to participate in this event at chilloutfestival.com.au
Introducing 2020 Ambassador Katherine Wolfegramme We are delighted to welcome Katherine Wolfgramme as the ChillOut Festival 2020 Ambassador. Katherine is an out and proud transgender-woman, a true pioneer for positive change for transgender rights and visibility in Australia. Since her transition 30 years ago Katherine has changed law in one country and changed the language in another.
Join the world’s largest human rainbow attempt
Be part of the official World Record attempt for the World’s Largest Human Rainbow. The world record is currently held by the Philippines consisting of 30,365 participants. On Saturday 7 March 2020, participants are to gather at Victoria Park, Daylesford to celebrate Queer Country Pride.
Register to participate in this event at chilloutfestival.com.au
ChillOut Festival Director Michele Bauer says “The record attempt in Daylesford will be a collective symbol of solidarity and acceptance for the LGBTIQ community. This record attempt will be a grand display to the world that Australians believe in diversity and continue to stand for equality.”
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avandula, or lavender as it is commonly known, means to wash in Latin referring to the use of infusions of the plants. Behind the golden hills of Shepherds Flat, Lavandula Swiss-Italian Farm cherishes our mysterious relationship to the flower of the Old World. “I love renovating and restoring old buildings. I would travel to Europe every year because my brother lived in Italy, he was working as an artist,” explains Carol, as she walks us through the curated gardens, “My brother and I went to the south of France and I saw these little patches of lavender, around Provence.” When asked about why Carol wanted to bring her memories of Provence home with her, she is flooded with the joy of memory, “Anywhere with a village market, anyone who spends that much time making coffee and food, anybody who cares about how the village looks, religion. Anyone who cares about the gardens,” explains Carol, “You know like you can drive for miles and miles in France and it’s just a picture postcard. But the reason I started the business was because I had a failed marriage and two small boys. I really had to be home. I'm an ex-nurse. I have good organisational skills, attention to detail and I’m a hard worker.” Lavandula Farm honours the architecture of the Swiss-Italian migrants who settled in Daylesford throughout the 1850s. “When I bought the property, it was just derelict stone buildings. So the barn that house the little dairy they were all crumbling into the ground at that stage because the Swiss Italian buildings only mud and stone, and if the water gets into the mud they collapse.” The atmosphere lends itself to a bygone era that is drenched in history and a tradition that celebrated a simpler life. “I had the European buildings. They were stone, they were peasant. I like peasant architecture. I like peasant gardens.
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dinner wed- sun from 5.30pm lunch fri - sun from noon
97 Main Road Hepburn Springs 03 5348 1156
frankandconnies.com.au
BOWEN & KENNETH
Interiors
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LO S T F EATU R E I don’t like grand, I like languid.” Carol has a keen eye for understated beauty or as she describes, “beauty out of necessity is just harmonious beauty. And it's not like it's an exaggerated memory.” Behind us, a blacksmith shapes a pair of spurs.
She thought roughly a thousand people would attend, fifteen thousand turned up. “We ran our festivals for nearly 10 years. So we decided to have three in Spring, Summer, and Autumn. I think Autumn is my favourite season when all the trees turn you and it's greener.
For Carol, lavender was more than just a flower and ornament, there were holistic properties that she wanted to excavate, “I just knew I had to make body products for aromatherapy, because I could see that sort of natural thing coming into play. And so I did an aromatherapy course, a hospitality course, a horticulture course and eventually got to know my trade.”
It’s all about water. It is what it is. You have to accept what is happening with the climate.” Suddenly, three horses gallop up the mountain and into the distance.
But it was more than just work and Europe that Carl wanted to memorialize, it was the cultural festivals that celebrated the essence of gardening. In the early 90’s, she decided to host the first Lavender Harvest Festival, “I would cut lavender, make lavender wines, sell bunches of lavender and distil oil. And we probably had 200 jars of lavender hand cream that I've made on the stove.”
Lavandula farm boasts so much more than lavender scones and ice cream, there are pieces of Carol’s dream down every garden path. “I just love the rhythm of the farm life. And I guess if people can sit here and see horses run that they can see emus or they can see the gardener walking by with a wheelbarrow.” Perched beneath the apple tree, with a glass of wine, the landscape leaves us with an ideal that is only a stone’s throw away. Lavandula Farm 350 Hepburn-Newstead Road, Shephards Flat 5476 4393 lavandula.com.au
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Casting a Beautiful Shadow T H E L I T T L E C H U R C H AT S P R I N G H I L L S TO RY BY M A H M O O D FA Z A L PHOTOS BY CHRIS TURNER
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t the end of a beaten track, a white timber building shines among fairytale gum trees. The Little Church on Spring Hill maintains a charming aura that stands the test of time.
The friendly people and the no-rush lifestyle.” And her husband, Mac Barry, also has roots that tie to the area, Nicky says, “He always wanted to be a farmer and first bought land in 2000 to fulfill that dream.”
“It was originally St Marks, Church of England, it was built in 1890 and served the locals as both a place of worship and Sunday school up until 1959 when it was deconsecrated,” explains Nicky Thomas, co-owner. “I’ve heard the Sunday school teacher used to ride their bikes from Kyneton to take their classes. That probably doesn’t seem that extreme now, but the old bikes wouldn’t have had gears and Spring Hill is atop a rather large hill.”
It was years later, when their neighbours were married on Spring Hill, that Nicky and Mac asked the owners if they could clear the church that was being used for storage. “When Mac and I were standing behind the old church, the idea to bring it back to life seemed rather obvious. So we bought it and went about rebirthing it.”
Nicky was raised between Apollo Bay and Melbourne. “My Grandfather was one of the last drovers in the Otways, so I was exposed to country life from the beginning. It’s the rolling hills and the four seasons that I love.
Together, armed with paint brushes, they began to breathe life back into the century-old Church with a view to host quaint celebrations of love. Nicky explains, “The church itself got a new coat of paint, we oiled the floorboards and replaced some rotten boards but that’s about it.”
Take home the taste of Spa Country. Organically grown and hand harvested in Hepburn.
Available at Hepburn General Store and Daylesford Organics. Farm Door Sales by arrangement. Contact Claire on 0419134084. www.lithiaspringsolivegrove.com.au 48 | L O S T M A G A Z I N E
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Outside, the garden has had a makeover and the home that was on the property has been redesigned as a reception area. For Little Church to feel like a special place, Nicky and Mac realised that the setting had to be everlasting. “There are only a limited amount of resources, we don’t want to be the ones burning through them,” says Nicky, referring to her sustainable practice. “The venue is solar powered with grid back up, we catch all the water we use and we recycle bottles. Any food scraps goes to our chooks and all the suppliers on our list are happy to follow our reuse-recycle doctrine.” When Little Church was picture perfect, the first wedding almost ended with ashes to ashes. “Somebody moved the outside heater into the church and put it right up against the wall,” says Nicky. Little Church didn’t just survive, the venue performed it’s first miracle. Since then, the weddings have been full of wonder and joy. “There have been plenty of memorable moments, one of Australia’s leading jockeys got married there early days, his bride wanted her favourite horse to attend.” And Nicky’s sister loved the venue so much she chose to have her own wedding there just last year. “Many people are surprised that such a place exists, it is tucked away from major roads and really is off the beaten track.” For many, Little Church isn’t just a divine building at the end of a gravel road, its a beacon of light that marks the beginning of a journey. “It’s just a magical place to be. When the sun sets, the church throws the most beautiful shadow.” Little Church At Springhill 1385 Kyneton-Springhill Road, Spring Hill VIC 3444 0438 567 604 littlechurch.com.au L O S T M A G A Z I N E | 51
FROM THE FARMERS ARMS KITCHEN TO YOURS The Farmers Arms Hotel Daylesford 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. We take great pride in all of our menu and this Twice-Baked Cauliflower Souffle is one of our staff favourites. We hope you will enjoy making it at home too. Ingredients: 200g cauliflower, cut into florets 1/2 onion, chopped 1 bay leaf 2 fresh thyme sprigs 350ml milk 80g unsalted butter 120g plain flour 4 eggs, separated 300ml thickened cream 140g Gruyère, grated Radicchio leaves & watercress, to serve Method: 1. Preheat the oven to 180°C and grease four 1-cup (250ml) ramekins. Place the cauliflower, onion, bay leaf, thyme and milk in a saucepan over medium heat. Bring to a simmer, then reduce heat to low and cook, partially covered, for 8-10 minutes until cauliflower is tender. Strain, reserving cauliflower and milk, and discard the other solids. 2. Melt butter in a clean saucepan over low heat. Add flour and cook, stirring for 2-3 minutes, then gradually whisk in reserved milk. Cook for a further 2-3 minutes until thickened & combined. 3.Whisk in the egg yolks, 1/2 cup (125ml) cream and half the cheese until combined. Remove from heat and set aside. 4. Whiz the cauliflower in a food processor until smooth, then add cheese sauce and pulse to combine. Season to taste. 5. In a large bowl, using electric beaters, whisk eggwhites to stiff peaks. Fold one-quarter of eggwhites into cauliflower mixture to loosen, then gently fold in remainder. Divide among prepared ramekins, place in a deep baking pan and fill with enough boiling water to come halfway up the sides of ramekins. Bake for 20 minutes or until puffed and golden. 6. Remove from pan and set aside to cool slightly before turning out onto a baking tray (they can be covered and refrigerated for 24 hours at this stage). 7. Preheat oven to 180°C. Pour remaining 175ml cream over soufflés and scatter with remaining cheese. Bake for a further 1015 minutes until soufflés rise again sauce bubbles. 8. Serve52with leaves garnish with watercress | L O Ssalad T M AG A Z I Nand E
LOST REAL ESTATE
2 Ruthven Street, Daylesford FOR SALE With spectacular views over Lake Daylesford and beyond, this stunning 1880’s sandstone residence, has been renovated and extended to create a grand family home. With its elevated position, there’s a heightened sense of arrival as the circular driveway leads you to the Victorian family oasis on approx 2000sqm. With 5 bedrooms, high ceilings, double garage and hydronic heating, this home makes an ideal permanent home, weekender or holiday rental with separate self-contained suite.
Robert Broadhurst 0488 300 900 | Kim McQueen 0417 116 657
11 Bridport Street, Daylesford FOR SALE A lovingly restored Californian Bungalow in the heart of Daylesford, set on an expansive 1200sqm (approx) landscaped block. A brand new, light filled kitchen, dining and living area overlooks a stunning landscaped garden with 3 large bedrooms, exquisite bathroom and study nook. Complemented by a separate self-contained 1-bedroom studio, ideal for permanent or short-term rental and an additional shed with smaller studio, ideally set up as a teenager’s retreat.
Robert Broadhurst 0488 300 900 | Kim McQueen 0417 116 657
LO ST R E A SONS
Reasons To Get Lost in February... C O M P I L E D B Y TAY L O R A L B I O L I
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LETS GET TOGTHER FOR A LITTLE BUSHFIRE RELIEF! Leading local bands have come together to hold a Bushfire Benefit to raise money in response to Victoria’s recent bushfires. A stunning line up including the 8 piece funk and groove sensation My Flight, local Country and Western rockers Cartwheels, Melbourne singer songwriter Tartie playing her indie dream pop and a few ‘surprises’ on the night! It should be a fantastic night, listening to some of the regions finest bands put on a foot tappin’ show for the community in response to the devastating bushfires.
08 February, Savoia Hotel, Hepburn Springs $20 per person - All monies raised will be donated to the Red Cross Bushfire Appeal.
CLASSIC CAR DISPLAY
FILM NIGHT AT HANGING ROCK Celebrate Valentine’s Day under the stars at Hanging Rock. Bring along a rug and a picnic and enjoy Peter Weir’s famous film Picnic at Hanging Rock. 16 February, Hanging Rock, South Rock Road, Woodend. (03) 5421 1468
TOM CURTAIN’S “WE’RE STILL HERE” TOUR To celebrate the release of his fourth studio album, Multiple Golden Guitar winner and horseman extraordinaire Tom Curtain will again be hitting the road this summer as part of his 'We're Still Here Tour' with his award winning outback show Katherine Outback Experience (KOE).
The Macedon Ranges & District Motor Club’s annual picnic day car display is a must-see for enthusiasts of classic vintage and veteran cards, commercials and bikes. Vehicles on display are 25 years and older.
The on-road show is entertaining, engaging, interactive and family-friendly, and consists of one hour KOE Show with the horses and dogs, half intermission with live music by special guests and one hour of live music by Tom Curtain and special guests.
10 February, Hanging Rock, South Rock Road, Woodend. For more information get in contact with graham.williams@mradmc.com.au or 0419 393 023.
14 February, Trentham Sports Ground Reserve, 25 Falls Rd, Trentham Book tickets at tomcurtain.com.au/tour
BOOZY BRUNCH EVERY SATURDAY Delight in free flowing bloody marys, spritzes and Cliffy’s signature mimosas while you enjoy brunch under the grapevine-laden verandah or at one of Cliffy’s cosy tables inside.
OVERFLOWING WITH COUNTRY CHARM www.cliffysemporium.com.au/boozy
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FEBRUARY LOCAL MARKET GUIDE SATURDAY 1ST
SATURDAY 8TH
SATURDAY 15TH
DAYLESFORD FARMERS MARKET 9am-1pm Daylesford Primary, Vincent St Daylesford
BALLAN FARMERS MARKET 9am-1pm Mill Cottage, 96 Inglis Street, Ballan
CRESWICK MARKET 9am-1pm Napier & Victoria Street, Creswick
KYNETON FARMERS MARKET 8am-1pm St Pauls Park Piper Street, Kyneton
GLENLYON VILLAGE MARKET 9am-1pm Glenlyon Hall, Glenlyon
SUNDAY 9TH
LEONARDS HILL HALL & COUNTRY MARKET 9am-2pm Ballan-Daylesford Road, Leonards Hill
WOODEND FARMERS MARKET 9am-1pm High Street, Woodend
SUNDAY 2ND CASTLEMAINE ARTISTS MARKET 9am-2pm Western Reserve, Castlemaine (Opp Farmers Market) CASTLEMAINE FARMERS MARKET 9am-1pm Forest Street, Castlemaine GISBORNE ALL SEASONS MARKET 9am-3pm Gisborne Village Shopping Centre, Gisborne
CLUNES FARMERS MARKET 9am-2pm Collins Place, Clunes MALDON MARKET 9am-2pm Cnr Church & Edwards Street, Maldon
TRENTHAM FARMERS MARKET 9am-1pm Trentham Town Square, Trentham
SUNDAY 16TH WOODEND LIONS CLUB MARKET 9am-2pm High Street, Woodend
SATURDAY 22ND LANCEFIELD & DISTRICT FARMERS MARKET 9am-1pm High Street, Lancefield
EVERY SATURDAY WESLEY HILL COMMUNITY MARKET 9am-1pm Pyrenees Hwy, Castlemaine
EVERY SUNDAY DAYLESFORD SUNDAY MARKET 8am-4pm Daylesford Railway Station, Midland Hwy
ADVERTISE YOUR BUSINESS IN THE REGION'S LARGEST CIRCULATING MAGAZINE C A L L 0 4 3 0 0 6 8 9 9 9 T O DAY O R E M A I L A DV E R T I S I N G @ L O S T M A G A Z I N E . C O M . A U F O R A C U R R E N T R AT E C A R D
Martin Street Coffee Roasters 21 Martin Street, Blackwood 5368 6525 58 | L O S T M A G A Z I N E
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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
LAVANDULA FARM 5348 3329 350 Hepburn-Newstead Rd Shepherds Flat. Open 10.30am-5.30pm Fri-Tues (7 days in school holidays). lavandula.com.au
HEPBURN GENERAL STORE
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
102 Main Rd Hepburn Springs. Open 7 day from 7am. (Sundays 8am). hepburngeneralstore.com.au
KOUKLA CAFE 5348 2363 82 Vincent St, Daylesford. Open 7 days. 7am-10pm Sun-Thurs. 7am-10pm Fri & Sat. koukladaylesford.com.au
LAKE HOUSE 5348 3329 4 King St Daylesford. Lunch & Dinner Daily. One of Australia's most awarded regional restaurants. lakehouse.com.au
HOTEL FRANGOS 5348 2363 82 Vincent St Daylesford. Open 7 days. Wine Bar, grazing, dining & accommodation. hotelfrangos.com.au
SWISS MOUNTAIN HOTEL
5345 7006 3454 Midland Hwy, Blampied. Pub meals & Functions. Dinner TuesSan. Lunch Wed-Sun. Closed Monday.
swissmountainhotel.com.au
WOMBAT HILL HOUSE 7017 5999 Wombat Hills Botanical Gardens (Off Central Springs Rd) Daylesford. Breakfast, bunch & lunch daily 9am-4pm. wombathillhouse.com.au
WINE BARS, HOTELS & BOTTLE SHOPS DAYLESFORD HOTEL 5348 2335 2 Burke Sq, Daylesford. Dinner every night from 5pm, lunch Fri-Sun. Hotel, bottleshop and accommodation. daylesfordhotel.com.au 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
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WINERIES, DISTILLERIES & CIDERIES
SHOP TILL YOU DROP
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
BOWEN & KENNETH 5348 1678 Shop 1, 9 Howe St Daylesford. Open 10am-5:30pm daily except Tue. Stylish home decor & furnishings, local artisan wares. bowenkenneth.com
DAYLESFORD CIDER 5348 2275 155 Dairyflat Rd, Musk. Craft cider & cellar door opens for drinks 7 days. Weekdays 11am-4pm Weekends 10am-5pm daylesfordcider.com.au
BROMLEY & CO. Boon Bromley BOON BROMLEY 39 East St, Daylesford. 39 East St, Open FriDaylesford. - Mon 10.30-4p Open Fri-Mon 10.30-4pm Art gallery and furniture Art gallery and showroom. furniture showroom. bromleyandco.com www.bromleyandco.com boonbromley.com www.boonbromley.com
Bromley & Co.
BoonBromley
PASSING CLOUDS 5348 5550 30 Roddas Lane, Musk. Winery open daily 10am5pm. Lunch 12pm Fri-Mon (bookings are essential). passingclouds.com.au
BUSTER MCGEE 5377 3618 10-12 Howe St, Daylesford. Open 10am-5.30pm. Closed Tue. Late night ’til 7pm Thur/Fri. Men's clothing, grooming & gifts. bustermcgee.com.au ECASA DAYLESFORD
GALLERIES & STUDIOS
5348 1802 89 Vincent St, Daylesford Classic. European. Homewares ecasadaylesford.com.au
BUDA CASTLEMAINE 5472 1032 42 Hunter St, Castlemaine. Weds - Sat 12-5pm Sundays 10am-5pm Explore the historic house, garden and museum. budacastlemaine.org RED DOOR GALLERY ON FRASER 0408 034 017 69 Fraser Street Clunes. Open Thurs to Sun 10am4pm or by appointment. Featuring local and regional artists. reddoorgalleryonfraser.com
BLACKGALLERY STUDIO 0409 137 157 Studio located at 1 Hospital Street, Daylesford. Open Saturday & Sunday 10am - 4pm thehousesdaylesford.com Black gallery is a working artists’ studio and exhibition space developed by local artist Cristina Doyle.
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Black gallery will open its doors to the public for the first time on December 14. The exhibition space will showcase large and small scale contemporary paintings on canvas, block prints and sculpture. As artwork on exhibit is created in the adjacent art studio there is a
SERVICES OZ-TRANS 0407 697 877
FREIG H T · T RA N S PORT · REMOVALS DAY L E S FO R D A N D C ENTRAL 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
HOTEL PRODUCTS DIRECT
1300 651 355 *Commercial Bed Linen *Guest Shampoo & Soaps WW *Hotel Towels *Room Accessories *Cutlery & Signages hotelproductsdirect.com.au
TO LIST YOUR BUSINESS IN
LO S T P RO P ERTY
LOST - THE GUIDE TO WHERE TO FIND IT CALL 03 5348 2324 OR SEND US AN EMAIL AT ADVERTISING@LOSTMAGA ZINE.COM. AU
WELLNESS & BEAUTY RAISE YOUR
JASMINE BEAUTY THERAPY 5348 3363 3/9 Howe St, Daylesford. Open Tues - Sat 9am-5pm. Discover the best version of you.
L'PAPILLON 5348 2008 10 Perrins St, Daylesford. Stylish cottage accommodation a short stroll from the centre of Daylesford thehousesdaylesford.com
jasminebeautytherapy.com.au THE SPA AT LAKE HOUSE
5348 3329 4 King St Daylesford. Open daily. Bookings essential. Blissful treatments and mineral water spas. lakehouse.com.au/spa THE MINERAL SPA
5348 2100 124 Main Rd, Hepburn Springs. Open 7 days. Mineral water bathing and luxurious treatments mineralspa.com.au XISTANCE HOLISTIC FITNESS & GYM 0434 489 037 10 Mink St, Daylesford. Open daily 5am-10am xistance.com.au
ACCOMMODATION BELLINZONA 5348 2271 77 Main Rd Hepburn Springs. Open 7 days. Luxury accommodation in the heart of Hepburn Springs. bellinzona.com.au HOLYROOD HOUSE 5348 1063 51 Stanbridge St Daylesford. Unparalleled service in magnificent Victorian Guest House.
L'Ă TELIER 0408 589 520 89A Vincent St, Daylesford. Apartment above eCasa right in the heart of bustling Daylesford. Airbnb & Instagram @mia_casa_daylesford PEPPERS HOTEL 5348 2202 124 Main Rd, Hepburn Springs. Open 7 days. 1930's Daylesford hotel, transformed into a deluxe retreat. mineralspringshotel.com.au THE HOUSES DAYLESFORD
5348 2008 Office located at 3 Howe St Daylesford. Full service agency specialising in corporate retreats and both large & small groups. thehousesdaylesford.com THE GARDEN HOUSE 5348 2008 21 Queensberry Street, Daylesford. A beautiful garden must be explored, a beautiful garden must be shared. thehousesdaylesford.com THE OXFORD 5348 2008 131 Main Road, Hepburn. Historical property catering to large groups of up to 24, in the scenic Hepburn Springs area. thehousesdaylesford.com
holyrooddaylesford.com.au
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A C C O M M O D A T I O N
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C O R P O R A T E
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M A N A G E M E N T
THEHOUSESDAYLESFORD.COM
PH: (03) 5348 2008 3 HOWE ST, DAYLESFORD VIC STAY@THEHOUSESDAYLESFORD.COM
HOLIDAY ACCOMMODATION GROUP STAYS CORPORATE RETREATS
PHOTO BY MARNIE HAWSON
LO S T S TO RY
A M O N T H LY I N T E R V I E W WITH A LOCAL BY THE LOST TEAM. and nephews.
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dam Mullenger is the kind of guy you want to coverse with over many coffee's. A heart full of stories, a brain for business and aspirations we all can relate to. What are your future ambitions as a Daylesford local? Adam: Having bought a house here ten years ago and most recently opened Splinters cafe, Daylesford is now an important part of my life. I currently spend time between the city and here and my goal is to eventually make Daylesford more permanent.
What is your story and when did Daylesford become an important part of it? Adam: I am a trained butler that graduated from the Australian Butler School in Sydney many years ago . I have worked for many families and in 2006 became a butler / house manager for Crazy John's widow, Patricia Illhan after his death. During the next 12 years was engaged not only as butler but house manager for her various properties... It was during that time I discovered Daylesford and my love of this area decided purchase of my home.
What is the driving force in your life? Adam: Creating as close to a perfect balance as you can get with my varied lifestyle. Being able to spend quality time with family, friends and Daylesford neighbours and the most important operation of my cafe Splinters. What advice would you share if you could visit the 20 year old Adam I have no advice for the 20 year old Adam as my life to now has been full of surprises that have served me well.
What obstacles have you overcome to be where you are today? Adam: My greatest personal obstacle was my health when a few years back I had a fall and was taken to hospital where tests identified 'lung cancer'. I was operated on immediately causing the removal of a section of my lung.. However while there are some restrictions I overcame this obstacle and continue to live a full life. What is the most important thing we should know about you Adam: My love and affection for my partner of 36 years, Roger our families and our 22 nieces
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Our Gastro-pub is open every day. And every night. That’s a real pub. Our famous gastro-pub 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. The huge array of prizes is the intended appeal, but in reality, the opportunity to support local charities, have some good quality banter, and meet with friends, old and new, is what makes the Friday night raffle such a beloved tradition.
The Farmers menu changes seasonally and showcases local produce for a truly unique culinary experience. Each dish has been carefully considered by our Head Chef, Chris Timmins, along with his team. 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 to accompany your meal. With cosy wood fires, a large pooch- friendly 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 • FARMERSARMSDAYLESFORD.COM.AU