Lost Magazine July 2018 by Lost Magazine

YO U R S T O K E E P

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CO N T E N TS F E AT U R E

E AT

Woman Of Vision

Close To The Hearth

DRINK

PRODUCE

Time In A Bottle

Small Goods Big Time

M A K E /A R T I S T

RECIPE

Conventional Wisdom

Bread Pudding

C O C K TA I L

PL ACES

Boozy Spiced Hot Chocolate

Five Reasons

(To Get Lost)

L O S T N E W S

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M A R K E T S A N D CO M M U N I T Y FA I R S

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LOST - THE GUIDE TO WHERE TO FIND IT

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NEW WINTER MENU OPEN SEVEN DAYS. PURVEYORS OF PRODUCE AND WINE BREAKFAST, LUNCH AND CHARCUTERIE 30 RAGLAN ST DAYLESFORD 03 5348 3279 FOLLOW US @CLIFFYSEMPORIUM

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LO S T M AG A Z I N E | 3

VOL 1 8 I S S U E 1 7 6 | J U LY 2 0 1 8 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. PUBLISHER AND EDITOR IN CHIEF

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

Richard Cornish editor@lostmagazine.com.au LOST PHOTOGR APHER

Danny Wootton hello@dannywootton.com.au DESIGNED BY

The Yellow Brick Road Agency enquiries@yellowbrickroadagency.com.au HE AD OF DISTRIBUTION AND DELIVERY

Richard Herr (Ritchie Rich) 0428 327 198

108 Main Rd Hepburn Springs Wed-Sat10-5 Sun10-4 portal108.com.au Tel: 5348 4353 4 | LO S T M AG A Z I N E

ADVERTISING ENQUIRIES

All content in this publication is copyright and may not be reproduced in whole or in part in any form without express permission of the publisher. All care is taken to ensure accuracy in editorial and advertising however the publishers and any contributors accept no responsibility for errors or omissions. All material herein constitutes information and not advice. C O V E R I M A G E : Don't let Winter bother you in the

slightest with this Boozy Spiced Hot Chocolate by Atelier Botanica. Image taken by Danny Wootton.

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Lost News Welcome to the Legends Issue! There are so many incredible people in this region that have played important roles in shaping the landscape and turning this region into one of the premiere tourist destinations in the country. We have merely scratched the surface but we reckon that the 5 people we have featured this month have been instrumental in our regions success. Hard work, talent, tenacity and above all, vision - are all attributes that these legends possess. One of the region's biggest success stories is Daylesford Hepburn Mineral Water. Founded in 2005 by Mitch Watson and Brylie Rankine, this brand has become famous all across Australia and beyond. Beautiful local natural mineral water sourced from Daylesford and crafted with high quality ingredients, the range now includes sparkling and natura mineral water, organic flavoured waters, juices, mixers and most recently, a range of organic kombucha. If you are a fan of gin (which we are!), we reckon that their organic tonic water is the best you will ever taste. Earlier this month, cofounder Brylie has taken over as sole Director after a successful buyout from her co-founding partner Mitch. Brylie aims to expand their range of drinks into new and exciting markets. "I have a keen interest in developing our product range, in particular crafting drinks that

WRAP UP OF NEWS AND HAPPENINGS IN OUR REGION BY PUBLISHER, SARAH LANG

are both healthy and unique," said Brylie. We wish Brylie and the whole team the very best of success in this new chapter. Most visitors to the region would know the Daylesford Spa Country Railway as being the location for the famous Daylesford Sunday Market. And soon, a lot more of us might be taking a trip on the train. You can take a ride on a restored heritage trains through the scenic countryside out through Musk and onto Bullarto and back. And pretty soon, we will all be able to hop on a rattler and hop off at a new platform in Musk at Passing Clouds Winery. You will be able to enjoy some great wine tastings and even a wood-fired lunch before jumping back on the train and head back into Daylesford. Passing Clouds, in conjunction with Daylesford Spa Country Railway, with funding from state government's Wine Growth Fund have built the new railway platform and is scheduled to open in mid July. For serious food and wine enthusiasts, Passing Clouds will soon launch a range of ultimate food and wine packages with train transfers, of course. Yes please! Local Kyneton bakery, Country Cobb, has taken out the title of Australia's Best Pie in 2018. In addition to winning the overall Australia's Best Pie 2018, the charming country bakery

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also won gongs for the plain mince beef pie, seafood pie, flavoured beef pie and vegetarian pastie categories.

farmers market inside a store. Stay tuned for news about an upcoming home delivery option.

Trentham is certainly moving and shaking things up lately. On the heels of the new Trentham General Store opening last month, another fabulous foodie business has opened up in the main street. Rubygoose Foods has opened under the expert guidance of experienced chef Reggie Webb. Many may have seen Reggie in his previous stints at Circa, The Prince, Pope Joan, Comme and more recently Trenthams' Cosmopolitan Hotel. Rubygoose Foods will specialise in fresh local produce, smallgoods and staples with essentially a mini

We here at Lost have also been busy in the past month. We recently signed up to be major sponsors of both the Words In Winter Festival and Daylesford Christmas Cheer. The Words in Winter Festival is an annual literary and arts festival held every year and kicks off on 17th August. The 2018 program is bursting with fantastic events and workshops. The full festival programme will be released in print later this month but in the meantime you can check it out at www.wordsinwinter.com. Daylesford Christmas Cheer is a local charity that raises funds all year round to provide families with vouchers, toys, presents and other assistance over Christmas when many find the going really tough. Their major annual fundraiser, Christmas In July, is being held on Wednesday 25 July at The Farmers Arms Daylesford. It's a hoot of a night and we encourage everyone to get a ticket and come along. Last month we ran a Readers competition to win a copy of Alla Wolf-Tasker's Three Decades On. We were swamped with entries so thank you to all who entered! The lucky winner is Penny Savidis from St Kilda! Congratulations Penny. A copy of this wonderful book will soon be winging its way to you. Got news to share? Drop us a line at found@lostmagazine.com.au

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www.pizzerialaluna.com.au LO S T M AG A Z I N E | 7

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Adam drawing in plain sight a charcoal on paper work

Master draughtsman Adam Cusack (winner of the 2016 Jacaranda Drawing Award); will lead a series of hands on drawing workshops focused on creating realism through the molding of light and shadow. Adam will share his insights into the mechanisms and demonstrate techniques on how to accurately render values through the application of materials. Participants will be working from life, using references to render three-dimensional objects to create interesting drawings. Each session will expand your drawing skill base and provide a foundation of knowledge for the future of your art practice. workshop - foundation mark making workshop - still life from life workshop - masterclass one on one For dates, times and availability email us at enquiries@adamcusack.com

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FEATU L O ST FE ATU R E

Woman of Vision STORY BY RICHARD CORNISH PHOTOGR APHY BY LISA COHEN

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ake House founders Allan and Alla WolfTasker have helped change the way that the nation eats. Their focus on using food from the farmers of the local countryside was inspired by a vision a young Alla had when visiting France in the 1970s. She explains this as she races into the lounge by the luxurious yet cosy pavilion-like dining room overlooking Lake Daylesford. She rubs her hands and holds them to the fire to warm up. “I have been visiting a local farmer,” says Alla in her measured mellifluous voice. “Farmers have it tough and I was lending them an ear,” she says. Alla has always been a champion for local producers. Her daughter, Larissa, comes with coffee. She heads the marketing and promotions team at Lake House. Husband Allan drops by to quickly discuss family business. He is an accomplished artist in his own right, his enigmatic landscapes often hanging in the dining room. “When we first came here in 1979 there was an old ‘for sale’ sign nailed to a tree,” says Alla sipping on her coffee. “The place had been

L OS T F EATU R E on the market for ages and no wonder,” she recalls. “There was no top soil. There were blackberries growing amongst the car bodies.” Alla, however, could see something else. She had a vision. “I was this young ‘kangourou’ in France and some mates helped me get into the kitchen of George Blanc’s kitchen at his restaurant at Vonnas,” she says. “It was almost unheard of for a woman to be allowed in a French kitchen, let alone a foreign one.” There she saw the materialisation of Blanc’s concept of a gourmet village built around his restaurant housed in a historic building on the banks of a canal. This included adjacent historic buildings converted into accommodation, the grounds of the 3ha site made into gardens and the restaurant a showcase for local produce. “Locals were so proud of their local restaurant,” says Alla. “They would say to the visitors in the town, ‘have you been to our restaurant?’ The working people would save up and go, perhaps once a year, just to be part of their local food culture,” she says.

L O ST FEATU R E

“We did not make money in the first seven years. We propped the place up with jobs in the city.”

Opposite: The Wolf-Tasker Family. Alla and Alan, daughter Larissa and husband Rob with pooch Mischka. Above: Autumn Harvest: Confit duck yolk, chestnut pasta, wild mushrooms, chestnut chips. From Alla's book Three Decades On - Lake House and Daylesford.

Alla uses words like ‘good food’ and ‘real food’. She doesn’t like elite words like gastronomic. Her team cooks real food at Lake House combining her Russian heritage and traditional French technique. It is some of the best in the nation. It comes from years of experience from when she was running a cooking school in Melbourne in the early ‘80s when people were still throwing dinner parties and were making everything from scratch. “The more things change…” says Alla drolly, referring to the resurgence of paddock to plate cooking. “But then that all fell in a heap. People became very conservative and headed more towards industrial foods,” she says. In this environment she and Allan opened Lake House in 1984. “God we worked hard,” she says. “We drove from home (in Melbourne) and worked the weekends then drove home again with the linen in the boot of the car. We did not make money in the first seven years. We propped the 12 | L O S T M A G A Z I N E

place up with jobs in the city.” Over the past three decades Alla and Allan have reinvested in the waterfront property, building villas, a wellness centre and conference facilities. At present there is long lap pool being built in time for the summer season. The Lake House kitchen has also invested in local producers championing their harvest and spotlighting it on the menu. She lists names such as Mount Franklin Organics, Angelica Organics, Brooklands Free Range Pork, Milking Yard Farm and Honest Eggs. “Recently one of the growers we work with came up to me and said ‘thank you, we have now paid off our mortgage mostly thanks to you’.” She talks of taking the town on a journey to understand the multiplier effects of a business this size. There are builders, gardeners, an in-house florist and stylist, administrators and accounting staff, cleaners, wait staff chefs and

sommeliers. There are over 120 staff at Lake House, some of whom are children of long term employees. She has trained some of the best chefs in the business including names like Annie Smithers and Jake Nicholson. There are countless other businesses in town whose success relies on the Wolf Taskers working tirelessly to put Daylesford on the global map. She sees her next role as mentoring the next generation of chefs and producers. She has already forked out thousands of dollars in the annual Alla Wolf-Tasker Good Food Matters Scholarship in which $5000 is awarded to a food producer each year. She is also working with local businesses and William Angliss College on the Institute of Gastronomy and Good Food to be housed somewhere in or around Daylesford. Seed funding has allowed the project to be scoped out and now she is looking to drive the education centre where prospective

chefs and cooks learn skills such as charcuterie and whole carcass butchery, the lost arts of the culinary world. Meanwhile she is concentrating on the ongoing demands of running a multi award winning restaurant and hotel. “It took us 35 years to be an overnight success,” jokes Alla. “And it’s more than a fulltime job.” With that she is off and disappears into the kitchen to talk with the chef about how to deal with a box of winter venegtables that have just landed in the kitchen. Lake House, King St, Daylesford; (03) 5348 3329; lakehouse.com.au Three Decades On - Lake House and Daylesford by Alla Wolf-Tasker AM. $69.95 purchase at Lake House reception or online at lakehouse.com.au

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LO S T EAT

Close I to the Hearth STORY BY RICHARD CORNISH

t is early morning and the weeds in the laneway leading to RedBeard Bakery in Trentham are covered in frost. A breath of icy wind picks up woodsmoke venting from the chimney and folds it back down to earth. Inside the 127-year-old bakery it is warm, the air filled with the aroma of fermenting dough and the browning of crusty loaves. John Reidâ&#x20AC;&#x2122;s red T-shirt bears the marks where he has wiped his flour clad hands on his torso. He has spent a quarter of a century as a baker of real bread, the last 14 years at RedBeard Bakery. He uses just five ingredients: flour, water, salt, naturally occurring levan and, most importantly, time. John learned his trade under the late David Brown at Firebrand Bakery in Ripponlea. There he was given a copy of Manna by Walter T. Banfield, an encyclopaedic description of the way bread was made using traditional, naturally occurring yeasts and other techniques prior to its industrialisation. He is very critical of modern, mass-produced bread and points L O S T M A G A Z I N E | 15

â&#x20AC;&#x153;The bread we bake here, real bread, is even eaten by people who suffer from gluten intolerance,â&#x20AC;?

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LO S T EAT

the finger at a lot of the problems we have digesting it with the very quick way it is produced in the factory. “The bread we bake here, real bread, is even eaten by people who suffer from gluten intolerance,” says John. The long, slow fermentation period gives the naturally occurring yeasts and bacteria time to break down the flour, at the same time producing by-products that just happen to make bread naturally delicious. “We don’t use the term sourdough,” says John. He explains that the term is misleading. He prefers to use terms like ‘wild ferment’ referring to the microscopic army of scores of different wild yeasts, lactic acid and other bacteria in his starter culture or levan. “During the Californian gold rushes miners would carry their starter cultures in warm saddle- bags,” he explains. If they became too hot it would emit

a sour aroma. “Good sourdoughs are never actually sour,” he says. During fermentation the unpaid army of invisible microbial workers not only transform starch in the flour to sugar and digest it to make the gas that makes the bread rise but also break down the gluten and the amino acids associated with it. John found the old bakery at Trentham unexpectedly. He had been working tirelessly to save the Abbottsford Convent from development, raising funds selling baked goods by the Yarra. Inside the convent was an old Scotch oven that John wanted to restore and make it a place to bake real bread for the people of inner Melbourne. When the lengthy lease negotiations went southward he and his family went for a recuperative walk in the Lerderderg Gorge. On the way back they stopped by Trentham. John saw the chimney of the oven

Address 6 Howe St, Daylesford

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OFF THE BEATEN TRACK HOSPITALITY

So much more than provisions...

EAT

Seasonal country cooking, hand made cakes

DRINK Superior Victorian, Australian and International gin collection, poured a little differently. Local and craft beers, cocktails and a good regional wine selection.

SHOP Eclectic selection of charcuterie, cheese, preserves and condiments as well as the essentials.

FRIDAY NIGHTS Get a great start to the weekend by kicking it off with Friday night at the General Store! Fish and chips, risotto and something meaty. Come down for a feed, a nibble or drinkies every Friday from 5:30pm. (Last orders 8:00pm)

63 Barkly St Glenlyon (less 10min from Daylesford) phone 5348 7922 open 7 days 8:30am-4pm

LO S T EAT

from the street and wandered down the lane. The building had recently been restored by Daylesford musician Adrian Kosky. The oven was in good condition and only the doors needed to be found and refitted. Built in 1891 the brick oven worked continuously until 1987 a year after the baker working at the time suffered a fatal heart attack on the job. John and his brother Alan took over the bakery and fired up the oven again in 2005. They initially started with wholesale as part of their business plane. “We worked out that by supplying Central Victoria with real bread we were stopping other bakers springing up under their own steam,” says John. They ceased wholesale concentrating on their basic range of breads. Since then other bakers have risen up in the region.

“Real bread has been feeding humans for the last 10,000 years,” explains John. “Scotch ovens were the focus of towns and communities since the late 1800s until the mid 20th century. I want to see more people thinking about bread,” he says. He has joined forces with local farmers and millers to start baking breads with locally grown grain that are milled locally. “Look out for the Slow Grain movement,” he says. Call John to book a tour of the bakery on (03) 5424 1002. Red Beard Bakery, 38A High Street, Trentham. Opposite Trentham’s town square, follow the laneway off High St to the red ‘Bakery’ bollards. Open Fri - Mon 8am to 5pm, www.redbeardbakery.com.au

EAT . DRINK . LOVE LOCAL Kick back and relax in the region’s best beer garden 03 5424 1516 . Cnr High St & Cosmo Rd, Trentham . www.thecosmopolitanhotel.com.au

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LO ST DR INK

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LO S T D R I N K

Time In A Bottle

STORY AND IMAGES BY RICHARD CORNISH

The ancient rock tors of Hanging Rock rise from the forest punching a rocky silhouette into the landscape. Ahead the old manna gums wrap their limbs around the rough gravel track. It is here, on the wrong side of an ancient volcano, that Hanging Rock Winery’s John Ellis decided to materialise his vision to make Champagne style sparkling wine in Victoria. He had been working as winemaker at Tisdall Wines in Echuca when he went on a trip to France to visit the Champagne houses in 1981. “I was in Montagne de Reims in the heart of Champagne “ says John as we wander through the winery hidden in the side of the hill. “There I saw cold climate wine making where the grapes were flavour ripe but very high in acidity,” he says. “I realised there and then that I really wanted to make quality sparkling wine.”

great donuts! 97 Main Road Hepburn Springs 03 5348 1156

frankandconnies.com.au L O S T M A G A Z I N E | 21

LO ST DR INK He scoured the Victorian landscape looking for cool climate locations to grow pinot noir and chardonnay grapes to make his wine. Kinglake wasn’t quite what he was looking for and the Mornington Peninsula was too expensive. “Then this farm came up for sale,” says John referring to the block of land at Newham, rising more than 600m above sea level. “It was facing south, (Australian vineyards normally have a northerly aspect), the soil was too acidic but there was something about this place.” In 1982 he bought the property and started planting vines on the slopes of a hill known to the local aboriginal people as Jim Jim. At its core is the deepest darkest green igneous rock, sculptures made from which dot the vineyard. His first wine was made in 1987 and showed powerful promise. “Winemaker Brett Crittenden tried it and said, ‘this tastes like Champagne!’. I knew we were onto something.”

But then John was confronted by an almost insurmountable challenge. The Australian climate. It threw everything it had at him. Drought. Flooding rains. The threat of bush fire. Wet years. Dry years. “I realised then that I wouldn’t be making vintage sparkling wine,” he says. John had something up his sleeve. Skill and experience. John’s first job had been working with fortified wine at Yalumba in South Australia where he learned the art of blending wine using the solera system of mixing older wine with younger wine to make the ports. This is a skill he was able to apply to his NV sparkling. The wines from which he makes his sparkling spend years on lees in French oak before selected quantities from different vintages are blended together. “I love the French word ‘assemblage’,” says John. The ‘assemblage’ is then bottled and undergoes secondary fermentation, riddling, disgorging and finally stopping with a cork.

FARMGATE & DELI OPEN

36 WHEELERS HILL ROAD MUSK. PH 03 5348 3382. FARMGATE STORE & EURO DELI OPEN MON-FRI 8-4. SAT 9-2.

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ISTRASMALLGOODS.COM.AU

LO S T D R I N K John stands in the cellar door looking out over the dormant vineyard to the summit of Hanging Rock. He pours a glass of Hanging Rock Winery NV Cuvee XVI, a blend of vintages from 2014 to 1987 inclusive. It holds very fine beads that rise through this rather golden coloured sparkling wine. The lees contact not only adds lovely nutty and honey-like flavours but also adds texture to the wine, increasing its joyous soft, creamy mouthfeel. It is a sparkling wine that is just as suited as a celebratory drink as a wine to be enjoyed with food. John Ellis smiles and gives up a little story, admitting he is a man who doesn’t like being played around with. “I told Dan Murphy to go to blazes a while back. Which is good because I like people coming here to the cellar door to buy their wine so they can share the view.” Hanging Rock Winery; 88 Jim Rd, Newham; Open Daily 10am-5pm; (03) 5427 0542; hangingrock.com.au

Passing Clouds Winery cellar door & Dining Room 9 minutes from daylesford Cellar Door 7 days 10am-5pm Dining Room Friday - Monday for Lunch 30 Roddas Lane Musk VIC 3461 passingclouds.com.au | (03) 5348 5550 For Dining Room reservations: feast@passingclouds.com.au L O S T M A G A Z I N E | 23

LO ST PRODU CER

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Small T Goods Big Time STORY AND IMAGES BY RICHARD CORNISH

LO S T P RO D U C ER

he plate is covered in salume. Fine pink folds of prosciutto. Slices of salami stippled with flecks of ground pepper. There are thicker slices of a hot salami, pieces of bresaola that fit perfectly on the tongue like meaty hosts and crowd pleasing kabana with a hit of a caraway. It’s that little note of spice, that nod towards Eastern Europe that sets the smallgoods at Istra apart from the rest of the field. “We came from a village near Pula on the Istra Peninsula in Croatia in 1974,” says Livio Jurcan. He pours a big glass of local red. He and his wife Lidia are incredibly hospitable. Over the old table in their small factory surrounded by farmland at Musk they have broken much bread and shared many plates of cured meats over the years. “That part of Croatia has been Italian many times as the border moved backwards and forwards,” he explains. “There we make salume just like the Italians do,” explains Livio. When they left their home on the Adriatic Sea for a new life in Melbourne they missed the country life, the deciduous trees, the hills. In the 1980s they

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LO ST PRODU CER

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LO S T P RO D U C ER found a block in Musk and built a life for themselves growing a few vegetables and making salamis and pancetta like they did back home. “Friends from Croatia would come on the weekend and we would drink wine and have some salami,” remembers Lidia. Soon the friends wanted to take some home with them and Livio was killing several pigs at a time to keep up demand. He makes no secret now that back in the 1980s he was making and dealing cured meats under the table.

ated the authentic taste of quality smallgoods like they had from the butchers back home. “Then Tonna’s started selling our products and Cliffy’s did as well,” remembers Lidia. Success came at a price. They were processing 20 large pigs a week boning out whole cold carcasses, which took a toll on their bodies.

“Friends from Croatia would come on the weekend and we would drink wine and have some salami”

But then the Jurcans got serious. They built a proper meat processing facility and acquired the appropriate certification to produce preserved and fermented meats in 1987. Their first customers were the local Croats, Serbs and Slovenians who appreci-

Their daughter Olivia comes into the room with a fresh loaf of bread and more salami is sliced. The Jurcans continue telling their story. In the 2000s Livio and Lydia’s two sons Bernie and Sebastian joined the business with Sebastian branching off a few years back to found Country Style Smallgoods. Bernie took on Istra Smallgoods with mum and dad taking on smaller roles. Success was found in distribution of the cured hams and bacon being sold

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in supermarkets and the aged prosciutto being taken on by arguably Australia’s best butcher Victor Churchill in Woollahra in Sydney. Then there is a sad silence at the table. Lidia looks to a photo on the wall of a handsome young man with dark hair and an infectious smile. There are many more photos of him around the walls. That is Bernie. He died suddenly in early 2017. A fanatical member of the Daylesford footy club it is estimated that there was 2000 people at his funeral to say goodbye. Olivia slices some bread. She is a beautiful young woman. She has also taken on a massive responsibility. She inherited Istra Smallgoods from her late brother and now leads a team of

nearly a dozen people, including full time former chefs who work as smallgoods makers. “I plan to concentrate on quality,” she says with a broad smile. “My family has worked so hard to make Istra such a great name in smallgoods,” says Olivia. “That is a recipe you don’t tamper with.” The Jurcans make eye contact, clink each others’ glasses and smile. The Istra farmgate is open for retail sales offering a full range of ham, bacon and salume plus Eastern European preserves, mustards and spices. Istra Smallgoods, 36 Wheelers Hill Rd, Musk; Mon-Fri 8am-4pm, Sat 9am-2pm; (03) 5348 3382; istrasmallgoods.com.au

108 Main Rd Hepburn Springs Wed-Sat10-5 Sun10-4 Tel: 5348 4353 portal108.com.au L O S T M A G A Z I N E | 29

We’ve been serving the local legends since 1857. Eat. Drink. Be Local.

Since 1857, a constant stream of patrons have walked through our doors. Best mates, new friends, strangers, locals, visitors and travellers. They all gather together to share a pint, break some bread, and regale a good tale or two. 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 - our true local legends.

Our menu is diverse and offers smaller meals right through to hearty favourites and changes to reflect the season and local produce. Our character-filled bar has an enormous range of wines, beers, ciders and spirits and is now serving cocktails from Melbourne Martini Co. With cosy wood fires, a large poochfriendly beer garden and friendly welcoming staff, the Farmers Arms is sure to complete your stay here in Spa Country. Every day. Every Lunch. Every Dinner. That’s a real pub.

1 EAST ST DAYLESFORD • 03 5348 2091 • OPEN 7 DAYS LUNCH & DINNER • THEFARMERSARMS.COM.AU

LO S T M A K ER

Conventional Wisdom EDITED BY RICHARD CORNISH. IMAGES BY DANNY WOOT TON.

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he view from the bell tower at the Daylesford Convent is one of the most beautiful in the nation. Framed by masonry, our little town, built on the side of a volcano and around a lake, looks like a model village, all red roofs and towering deciduous trees. “There was a bell in the tower when this was a convent,” says Tina Banitska. “It would call the vespers for the sisters.” Tina is quietly spoken with a self-deferential manner. She is also the almost unstoppable source of energy who transformed this dilapidated former convent and school into an internationally renowned arts and hospitality destination. She walks us through the maze of stairs and corridors that interlink the complex of historic buildings that has seen many incarnations throughout its 150 plus years. The Convent Gallery was originally built as a private residence in the 1860s for the Gold Commissioner. The home was grand in its imposing aspect on the slopes of Wombat Hill and it blended

LO S T A RTI S T Victorian Italianate with Moorish influences. Locals took the Mickey and referred to the large home as ‘Blarney Castle’. Tina takes us to a view of the rear garden looking up to the soaring sequoias in Wombat Hill Botanic Gardens. “That was a vent for an old mine shaft,” says Tina, referring to a large opening in the steep sloping garden. “It was later covered in and used as a smoking house.” Tina knows every square inch of this historic property. She bought the convent site and its buildings in 1988 when there was a real and present threat that it would be purchased by a developer who would turn the buildings and grounds into out-of-keeping housing. Tina, an artist and a ceramicist, was not flush with cash, but somehow found the funds to finance her dream for the convent. “If you let it, life will lead you somewhere to do something that is good and worthwhile,” she says matter of factly as we stand in the chapel. The walls of the chapel are covered with plaster and wood

Roaring fires & red wine*. The Daylesford in Winter.

(*plus great food, great beers & loads of smiles)

OPEN FOR DINNER 7 NIGHTS FROM 5PM LUNCH FRIDAY-MONDAY BOOK HOTEL ROOMS ONLINE. FOR FUNCTIONS OR ENQUIRIES OR CALL US ON 03 5348 2335

DAYLESFORDHOTEL.COM.AU

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

LO S T A RTI S T renditions of the Stations of the Cross lit by the dappled colours of the winter sun streaming through the stained-glass windows. During the 1880s the Gold Commissioner sold his home on the hill to the Catholic Church for its presbytery. After ten years, however, it was recommended that the priest, “being denied many things that were conducive to comfort”, should at least have a good house to dwell in and a new presbytery was built. In 1891, Archbishop Carr of Melbourne envisioned a “source of light and edification” for the Central Victorian community of Daylesford. This vision was realized in 1892 when the building was deemed appropriate for nuns and boarders, and the Holy Cross Convent and Boarding School for Girls was opened. It was the first Victorian establishment outside of Melbourne by the Presentation Sisters. Extensions to the building were erected at a cost of £4,300. With the debt almost extinguished, the nuns proposed a badly needed addition – a new chapel. In October 1904, the new chapel was completed at a cost of £1,600. Tina walks us through to the site of the former school rooms. A modern addition is the magnificent balustrade made from streetdrain grating. With some parts removed and

replaced with coloured glass it refers not only back to the stained-glass windows but also the great Scottish Arts and Craft architect Charles Rennie Mackintosh. That is one of the wonderful things about the convent. It combines the old and the new. It preserves some rooms, such as the hospital room at the end of a long thing wooden staircase, as if the nuns have just left, the paint peeling to reveal older coats of pink and pale blue. One of the nun’s cells has been left as it was to show their life of penury. Some spaces are filled with art, others left as voids. There are spaces for weddings, spaces for private dining, an elegant café and spaces to display ceramics that outstrip our best state-run galleries. The retail space is filled with both the works of local artists along with religious iconography that can be taken at face value for its artistic attributes, ironically or as devotional art. Tina passes no judgment on people who find the divine in her temple to art. “Daylesford has always been a place where people come to find some sort of solace,” says Tina. “It is such a beautiful place.” 7 Daly St, Daylesford, Daily 10am-4pm, (03) 5348 3211, conventgallery.com.au

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we LOVE MEAT SO MUCH WE HAVE OUR VERY OWN BUTCHER

Prime steak and classic charcuterie sit at the heart of our menu. Thatâ&#x20AC;&#x2122;s why we hired a meat specialist.

Come and taste the difference. Farmers Arms Creswick is only 20 minutes from Daylesford and 10 minutes from Ballarat. LIVE MUSIC EVERY FRIDAY AND SATURDAY $15 PARMA LUNCH SPECIAL MON-FRI 31 ALBERT STREET CRESWICK RESERVATIONS CALL 03 5345 2221 36 | L O S T M A G A Z I N E

farmersarmscreswick.com

LO S T R EC I P E

Bay Leaf and Garlic Bread Pudding

SOURDOUGH BREAD IMAGE BY ARTUR RUTKOWSKI

This is a recipe local legend Mary Ellis, formerly of Cliffy’s and Liberty House, loaned to baker Phillippa Grogan and writer Richard Cornish when they wrote Phillippa’s Home Baking. When you’re left with too much sour dough bread and the cupboard is otherwise bare, try this rich and savoury bread and butter pudding that goes especially well with veal, pork and duck dishes but also makes a filling main meal for vegetarians. SERVES 8 1.5 LITRES MILK 4 B AY L E AV E S 12 PEPPERCORNS 2 CLOVES GARLIC , CRUSHED BUT TER , FOR SPRE ADING AND DOT TING 5 0 0 G 2 - D AY- O L D B R E A D , C U T I N T O 1C M T H I C K SLICES 8 EGGS 1 T E A S P O O N S A LT 5 0 G PA R M E S A N , G R AT E D

Pour the milk into a medium saucepan and add the bay leaves, peppercorns and garlic. Place over high heat, then just before the milk comes to the boil, reduce the heat to low. Simmer gently for an hour to infuse the flavours into the milk and allow the liquid to reduce. Strain the milk into a heatproof bowl. Set aside to cool. Preheat the oven to 160˚C/140˚C fan. Butter a heavy 30 cm x 20 cm x 7 cm ovenproof dish. Liberally butter the bread and line the dish with the bread, butter-side up, leaving no gaps. Break the eggs into the milk, add the salt and whisk until smooth. Pour the custard over the bread, dot the top generously with butter and sprinkle with parmesan. Bake for 45 minutes or until the custard has set and the top is golden. Remove from the oven and allow to cool a little before serving. Phillippa’s Home Baking by Phillippa Grogan and Richard Cornish is published by Penguin Lantern

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Take home all the local legends. we proudly stock the world's best champagne, local and international sparkling, local and international wines, beers, ciders, mixed drinks and an impressive range of local and imported spirits. 55 Vincent 38 | L O SSt T Daylesford M A G A Z I N E03 5348 3577 open 7 days until late

LO S T C O C K TA I L

Boozy Spiced Hot Chocolate COMPILED BY SAR AH L ANG IMAGE BY DANNY WOOT TON

We love our cocktails here at Lost but the majority of them are more suited to Summer weather and fruits so we were jumping for joy when we discovered this "cocktail" which is pretty much a very grown-up hot chocolate. Using an exquisite locally made product, Atelier Botanica, this is simply THE most delicious hot pick-me-up on a cold, rainy day. Or a cold, sunny day. Or if its snowing... 1 H E A P E D TA B L E S P O O N AT E L I E R B O TA N I C A S P I C E D D A R K C H O C O L AT E 2 8 0 M L P U R E H A RV E S T CO CO Q U E N C H * (O R YO U R FAVO U R I T E M I L K ) 2 TA B L E S P O O N S C O C O N U T C R E A M ( O P T I O N A L ) 30ML K AHLUA 30ML VODK A

Heat milk, coconut cream and dark chocolate in a saucepan until steaming (not boiling). Do this gently to ensure that all of the dark chocolate melts (this gorgeous hot chocolate mix has loads of chocolate chunks - not just powder). Add the kahlua and vodka and blend until fluffy. Pour into preheated mugs and garnish with a stick of cinnamon. You can pretty much substitute this for any coconut milk - this was the one we loved the most and if you don't add the coconut cream, it doesnt actually taste like coconut at all. It's a great way of accommodating friends who are lactose intolerant! Atelier Botanica are located in Glenlyon also do a great range of chai's and tumeric latte blends. All positively scrumptious! Head to their website www.atelierbotanica.com.au to order online or find local stockists. We love picking ours up at Glenlyon General Store or at DOS Deli in Daylesford. L O S T M A G A Z I N E | 39

LO S T P L AC ES

Reasons To Get Lost...

COMPILED BY RICHARD CORNISH

B O B K E R S E Y, G O L D S T R E E T S T U D I O S

01. DIY Guitar

02. Photographic Gallery

Nick Carpenter is a luthier. That means he makes lutes. He also makes electric guitars and can show you how to make one as well. His studio is called Wildwood Instruments and is based at a bush block at Mount Franklin. There he offers a two-day electric guitar making course, where, over a weekend, you will complete an awesome electric guitar or bass. You can choose from the range of popular electric and bass guitar kits and will be guided through the building process in his fully equipped workshop. The course is open to those aged 16 years and, best of all, you get to take home to show off your custom-made guitar.

Gold Street Studios are photographic studios and a gallery in Trentham East. It is a place where the slow, old fashioned way of making photographic images on paper using different types of chemical fixers are cherished. It is also a place to learn about these traditional photographic skills and a place to buy the different chemicals and supplies. This winter there are workshops offering day and two day courses in skills such as argyrotypes. This is a process developed in 1996 that uses an unusual salt, silver sulphamate, to produce purplish-brown prints. Throughout July there is an exhibition in the gallery space of hauntingly beautiful hand coated contact photographs in platinum palladium of Australia's dry interior by photographer Bob Kersey (Until July 29).

Wildwood Instruments, 11 Phillips Road, Mount Franklin; winter dates are 7 Jul and 4 Aug; wildwoodinstruments.com.au

700 James Lane, Trentham East, 54241835, goldstreetstudios.com.au

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03. Real Film This is set to be one of the best events in Central Victoria this winter, The Castlemaine Documentary Film Festival. One of the highlights sees Paul Williams, the director of the documentary on the life of late indigenous performer Dr Geoffrey called Gurrumul. He will be on stage with Leila Gurruwiwi of Marngrook Footy to discuss the film. Then, in a world first, the film’s producer, Michael Hohnen, composer Erkki Veltheim and other key musicians from the film will be live on stage taking the audience through the incredible artistic and technical challenges involved in bringing together the vastly different words of indigenous and western music. There are over a dozen other films in this excellent festival. Castlemaine Documentary Film Festival; Fri 20 July-Sun 22 July; Theatre Royal, 30 Hargraves Street, Castlemaine; www.cdocff.com.au

04. Christmas in July This is one of the most fun fundraisers of the year, the Farmer’s Arms Hotel’s annual Christmas in July in Daylesford. This is a joyous night filled with carols, a delicious Christmas Feast, charity auction, raffle and door prizes raising money for Daylesford and District Christmas Cheer. This charity raises money throughout the year to provide much needed 42 | L O S T M A G A Z I N E

food and petrol vouchers, children’s toys and gifts to families who are doing it tough over Christmas. Last year, Christmas Cheer raised over $50,000 and provided vouchers, gifts and assistance to over 500 families doing it tough. $75 per ticket with $25 from each ticket and all auction and raffle proceeds going to Christmas Cheer. Ticket sales www.thefarmersarms.com.au

05. Ferment It When Sharon Flynn released her book Ferment for Good last year she unleashed a wave of pent up demand in people wanting to learn the traditional arts of fermenting food. She has a small company based in the outskirts of Daylesford where she makes some exceptional fermented products such as sauerkraut, kimchi and water kefir. In this hands-on masterclass, participants will get their hands dirty chopping, salting, packing and tasting as they learn from the master how to make their own fermented foods which they will go home with. At this event Sharon will also be selling her fermented foods and copies of her book. The Fermentary; 11/57 Leitches Creek Road, Daylesford; $250 per person; 2pm - 4:30pm, 21 July and 20 October; www.thefermentary.com.au

CHRISTMAS IN JULY WEDNESDAY 25TH JULY 6:30PM

3-COURSE CHRISTMAS FEAST

TICKETS $75 PP

CHARITY AUCTION & DOOR PRIZES

A FUN-FILLED FUNDRAISER! PURCHASE TICKETS ONLINE AT FARMERSARMSDAYLESFORD.EVENTBRITE.COM.AU

Farmers Markets and Community Fairs

SUNDAY 1ST JULY CASTLEMAINE FARMERS MARKET 9am-1pm Forest St, Castlemaine DAYLESFORD SUNDAY MARKET 8am-4pm Daylesford Railway Station, Midland Hwy DAYLESFORD SUNDAY FARMERS MARKET 8am-4pm At The Woodshed. 21A Raglan St Daylesford. NEW Produce/Farmers Market opposite Sunday Market. GISBORNE ALL SEASONS MARKET 9am-3pm Gisborne Village Shopping Centre, Gisborne GISBORNE OLDE TIME MARKET 9am-2pm Hamilton & Aitken St Gisborne SATURDAY 7TH JULY DAYLESFORD FARMERS MARKET 9am-1pm Daylesford Primary, Vincent St Daylesford

DAYLESFORD SUNDAY FARMERS MARKET 8am-4pm At The Woodshed. 21A Raglan St Daylesford. NEW Produce/Farmers Market opposite Sunday Market.

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

MALDON MARKET 9am-2pm Cnr Church & Edwards St Maldon

TRENTHAM FARMERS MARKET 9am-1pm Trentham Town Square

SATURDAY 14TH JULY BALLAN FARMERS MARKET 9am-1pm Mill Cottage, 96 Inglis St Ballan KYNETON FARMERS MARKET 8am-2pm St Pauls Park Piper St Kyneton SUNDAY 15TH JULY DAYLESFORD SUNDAY MARKET 8am-4pm Daylesford Railway Station, Midland Hwy

SUNDAY 8TH JULY

DAYLESFORD SUNDAY FARMERS MARKET 8am-4pm At The Woodshed. 21A Raglan St Daylesford. NEW Produce/Farmers Market opposite Sunday Market.

CLUNES FARMERS MARKET 9am-1pm Collins Place Clunes

WOODEND LIONS CLUB MARKET 9am-3pm High St Woodend

DAYLESFORD SUNDAY MARKET 8am-4pm Daylesford Railway Station, Midland Hwy

SATURDAY 21ST JULY

WOODEND FARMERS MARKET 9am-1pm High Street Woodend

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

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

SUNDAY 22ND JULY DAYLESFORD SUNDAY MARKET 8am-4pm Daylesford Railway Station, Midland Hwy DAYLESFORD SUNDAY FARMERS MARKET 8am-4pm At The Woodshed. 21A Raglan St Daylesford. NEW Produce/Farmers Market opposite Sunday Market. SATURDAY 28TH JULY LANCEFIELD & DISTRICT FARMERS MARKET 9am-1pm High St Lancefield SUNDAY 29TH JULY DAYLESFORD SUNDAY MARKET 8am-4pm Daylesford Railway Station, Midland Hwy DAYLESFORD SUNDAY FARMERS MARKET 8am-4pm At The Woodshed. 21A Raglan St Daylesford. NEW Produce/Farmers Market opposite Sunday Market.

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Restaurants BELLINZONA TASTINGS 5348 2271 77 Main Rd Hepburn Springs. Tastings Cellar Door & wood-fired pizza alfresco dining. Open Lunch Friday-Sunday. Restaurant open Dinner Wed-Sunday. Private function rooms available. COSMOPOLITAN HOTEL 5424 1516 Corner High St & Cosmo Rd, Trentham. Bar open 7 days. Lunch and Dinner Wed-Sunday. Kick back & relax in regions best beer garden. cosmopolitanhotel.com.au DAYLESFORD HOTEL 5348 2335 2 Burke Sq Daylesford. Dinner Every Night from 5pm. Lunch Fri-Sun. Seasonal pub food, terrific wine list and speciality beers. Amazing balcony. Huge beer garden. $20 meal deals Mon-Thurs. FARMERS ARMS CRESWICK 5345 2221 31 Albert St Creswick. Lunch & Dinner Daily. Historical pub created in gold rush era with beautiful remodelled interior. Outstanding pub and bistro dishes with in-house charcuterie. FARMERS ARMS DAYLESFORD 5348 2091 1 East St Daylesford. Lunch & Dinner Daily. Fantastic seasonal menu in towns oldest characterfilled hotel. Huge range beers, wines by glass & spirits. Dog friendly beer garden. FRANK & CONNIE'S KITCHEN 5348 1156 97 Main Rd Hepburn Springs. Dinner Wed-Sun. Lunch Fri-Sun. Fresh seasonal dishes drawing upon owner/chef Caliopi heritage & international experience. www.frankandconnies.com.au JACKIE'S ON VINCENT 5348 4946 1/123 Vincent St Daylesford. Dinner 7 days. Lunch Thurs-Tues. Asian inspired contemporary cuisine and take-away by ex-Lake House chef. Open fire & dumplings! jackiesonvincent.com.au KAZUKI'S 5348 1218 1 Camp St Daylesford. Lunch Saturday and Sunday. Dinner Thursday to Monday. Contemporary Japanese/Australian fine dining. kazukis.com.au LAKE HOUSE 5348 3329 4 King St Daylesford. Lunch & Dinner Daily. One of Australia's most awarded regional restaurants on banks of Lake Daylesford. Bookings essential. www.lakehouse.com.au LAVANDULA SWISS ITALIAN FARM 5348 3329 350 Hepburn-Newstead Rd Shepherds Flat Open 10.30am-5.30pm Thurs-Mon (7 days in school holidays). Mediterranean fare under trees in historical Swiss-Italian gardens. MERCATO 5348 4488 32 Raglan St Daylesford. Lunch Fri-Sun. Dinner Thur-Tue. Exquisite food & wines in ambient setting. Tapas Thurs-Sunday afternoons. The quality you know and love in small bites to share. OLD HEPBURN HOTEL 5348 2207 236 Main Rd Hepburn. Lunch Sat-Sun. Dinner Wed-Mon. Frugal food $20 Mon/Wed/Thurs. All Schnitzels Thurs 5-7. Live music every w'end www.oldhepburnhotel.com.au

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

THE PARKLAND 5422 3769 37 Piper St Kyneton. Lunch & Dinner FridayTuesday. Stylish dining space with inviting bar. Eat casually and drink seriously or eat seriously and drink casually. theparklandkyneton.com.au

HEPBURN GENERAL STORE 5348 2764 102 Main Rd Hepburn Springs. Open 7 day from 7am. (Sundays 8am) Groceries, great fresh food incl take-home meals, local sourdough, great coffee, icecream and providore.

PASSING CLOUDS 5348 5550 30 Roddas Lane, Musk. Winery open daily 10am-5pm. Lunch 12pm Fri-Mon (bookings are essential). Fresh seasonal produce. Menu changes weekly. www.passingclouds.com.au

LAVANDULA SWISS ITALIAN FARM 5348 3329 350 Hepburn-Newstead Rd Shepherds Flat Open 10.30am-5.30pm Thurs-Mon (7 days in school holidays). Mediterranean fare under trees in historical Swiss-Italian gardens.

RED GINGER THAI 5348 1163 31 Albert St Daylesford (opposite Coles) Open 5-9pm Wed-Mon. Closed Tues. Authentic Thai cuisine. Dine in or Takeaway. Licensed & BYO (wine only) Order online redgingerthai.com.au

SWEET DECADENCE AT LOCANTRO 5348 3202 87 Vincent St Daylesford. Open 7 days 9.30am-5pm. Premium Handmade chocolates, desserts & cakes. Breakfast and Lunch daily.

RUBENS @ HEPBURN 5348 2843 70 Main Rd. Hepburn Springs. Lunch Wed-Sun. Dinner 7 Days. Mediterranean cuisine and take-away. www.rubensrestaurant.com SAULT 5348 6555 2439 Ballan-Daylesford Rd, Sailors Falls. Dinner Wed-Sun. Lunch Fri-Sun. Contemporary fine dining in magnificent surroundings. www.sault.com.au SWISS MOUNTAIN HOTEL 5345 7006 3454 Midland Hwy Blampied. Dinner Tue-Sun. Lunch Wed-Sun. Historical hotel. Modern bistro with the classics, local beers and wine. Great place to relax! THE SURLY GOAT 5348 4628 3 Tenth St Hepburn Springs. Dinner Thurs-Sat. Lunch Fri-Sun. Bar and Dining. Seriously good food & wine in relaxed atmosphere by Hepburn Mineral Springs Reserve. thesurlygoat.com.au

Café's and Coffee BAD HABITS CAFE AT CONVENT 5348 3211 7 Daly St Daylesford. Open 10am-4pm daily. Breakfast, Brunch, Lunch, morning and afternoon tea in magnificent Convent Gallery. Seasonal menu and best scones in Daylesford. CLIFFY'S EMPORIUM 5348 3279 30 Raglan St Daylesford. Breakfast & Lunch and Take-Away. Open 8am-3pm Mon-Fri 8am-4pm Sat-Sun. Legendary Iocal cafe with great coffee, food, regional produce & wine. DAYLESFORD PLAY CAFE 5348 1537 8/37-39 East St Daylesford. Open 9.30am-5pm Seven Days. Indoor playground and cafe for parents and kids of all ages. Host your childs birthday party here. Bookings essential. DOS 5348 3756 2/97 Vincent St Daylesford. Open daily. Mon-Fri 7am-7pm Sat-Sun 8am-6pm. Full range delicatessen, charcuterie and cheeses, toasties, produce and coffee. GLENLYON GENERAL STORE 5348 7922 63 Barkly St Glenlyon. Open Thurs-Monday 8:30am-4pm. Great coffee and Menu. Full of wonderful local produce and homewares. Fully licenced. Large outdoor beer garden.

WOMBAT HILL HOUSE CAFÉ 5348 3329 Wombat Hills Botanical Gardens (Off Central Springs Rd) Daylesford Thurs-Mon 9am-4pm. Fresh seasonal menu, beautiful garden setting. www.wombathillhouse.com.au

Foodstores and Deli's CLIFFY'S EMPORIUM 5348 3279 30 Raglan Street Daylesford Open 7 days for Breakfast, Lunch & Charcuterie. Iconic historical cafe with great food, coffee, deli and produce. DOS 5348 3756 2/97 Vincent St Daylesford. Open daily. Mon-Fri 7am-7pm Sat-Sun 8am-6pm. Full range delicatessen, charcuterie and cheeses, toasties, produce and coffee. GLENLYON GENERAL STORE 5348 7922 63 Barkly St Glenlyon. Open Thurs-Monday 8:30am-4pm. Great coffee and Menu. Full of wonderful local produce and homewares. Fully licenced. Large outdoor beer garden. HEPBURN GENERAL STORE 5348 2764 102 Main Rd Hepburn Springs. Open 7 day from 7am. (Sundays 8am) Groceries, great fresh food incl take-home meals, local sourdough, great coffee, icecream and providore. ISTRA SMALLGOODS 5348 3382 36 Wheelers Hill Rd Musk (6min Daylesford). Farmgate store and European Delicatessan. Open Mon-Fri 8am-4pm Sat 9am-2pm. www.istrasmallgoods.com.au

Catering HEPBURN GENERAL STORE 5348 2764 102 Main Rd Hepburn Springs. Open 7 day from 7am. (Sundays 8am) Take-home meals, platters, cheese boxes, hampers and catering. www.hepburngeneralstore.com.au SPADE TO BLADE CATERING 0448 483 616 21A Raglan St Daylesford. Specialising in locally grown organic produce and slow food. Small intimate gatherings to large functions and weddings. www.spadetoblade.com

TO LIST YOUR BUSINESS IN LOST - THE GUIDE TO WHERE TO FIND IT CALL 03 5348 4927 OR SEND US AN EMAIL AT ADVERTISING@LOSTMAGA ZINE .COM. AU

Farmgate and Produce

Galleries and Studios

Places to Stay

ANGELICA ORGANIC FARM 0438 482 738 Delicious seasonal organic vegetables by annual subscription Feb-August. Deliver to 4 Melbourne hubs, Daylesford, Woodend. By appt only. www.angelicaorganicfarm.com.au

CONVENT GALLERY 5348 3211 7 Daly St Daylesford. Open 10am-4pm daily. Described as the most beautiful gallery in Australia set in 6 acres of beautiful gardens with local, national and international artists. $5 entry.

FARMERS ARMS ART MOTEL 5348 2091 New, edgy motel filled with glorious art and heavenly beds. Ten motel rooms plus 3-bedroom Heritage cottage. Book online www. farmersarmsartmotel.com.au

BROOKLANDS FREE RANGE FARMS Rare breed British white 100% grass fed beef and pastured Berkshire Pork. Nitrate free bacon & ham. State Winner Delicious Produce Awards. Find us at Farmers Markets or call 0422 748 670 facebook.com/brooklandsfreerangefarms

RED DOOR GALLERY ON FRASER 0408 034 017 31 Fraser Street Clunes. Open Thurs to Sun 10am-4pm or by appointment. Featuring local and regional artists and a range of locally handcrafted gifts www.reddoorgalleryonfraser.com

CAPTAINS CREEK 0408 169 110 Kangaroo Hills Rd, Blampied. Certified organic wine, apple cider, goldfields farmhouse cheeses, eggs, seasonal organic fruit & vegetables, organic dorper lamb and Black Angus beef. Cellar door and cafe. www.captainscreek.com

Kids Activities

ISTRA SMALLGOODS 5348 3382 36 Wheelers Hill Rd Musk (6min Daylesford). Farmgate store and European Delicatessan. Open Mon-Fri 8am-4pm Sat 9am-2pm. www.istrasmallgoods.com.au JONAI FARMS 0422 429 362 Uncommonly delicious ethical pork and beef. We are a family of ethicurean farmers raising pastured rare breed large black pigs and a small herd of cattle. Seasonal masterclasses. Farmgate sales call or visit www.jonaifarms.com.au SIDONIA BEEF. NATURALLY 0403852 276 Seasonal beef boxes available each season. 8kg of delightful beef avail for collection at Duck Duck Goose in Piper St Kyneton. Regenerative farmers since 1865. www.sidoniabeef.com.au 80 ACRE FARM 0408 329 156 We farm and sell Rare breed grass fed Belted Galloway beef and free range pastured pork. Regenerative farmers. Find us at Fitzroy Mills Market or call us. www.80acrefarm.com

Bottle Shops & Wine Stores

DAYLESFORD PLAY CAFE 5348 1537 8/37-39 East St Daylesford. Open 9.30am-5pm Seven Days. Indoor playground and cafe for parents and kids of all ages. Host your childs birthday party here. Bookings essential.

Let's shop til we drop... BOWEN & KENNETH 5348 1678 Shop 1, 9 Howe St Daylesford. Open 10am5:30pm every day except Tue. Stylish home decor & furnishings, quirky designs, art, gifts, local artisan wares. www.bowenkenneth.com PORTAL 108 5348 4353 108 Main Road Hepburn Springs. Open Wed-Sat 10am-5pm. Sun/Pub Hols 10am-4pm. A lifestyle store for everyone. www.portal108.com.au

Live Music Venues OLD HEPBURN HOTEL 5348 2207 236 Main Rd Hepburn. Lunch Sat-Sun. Dinner Wed-Mon. Frugal food $20 Mon/Wed/Thurs. All Schnitzels Thurs 5-7. Live music every w'end www.oldhepburnhotel.com.au

Spa, Massage and Beauty DAYLESFORD DAY SPA 5348 2331 25 Albert St Daylesford. The Art of Relaxation. Complete range of beauty services, spas, wraps, and wide variety of massages for total mindbody wellness. daylesforddayspa.com.au DAYLESFORD HEALING MASSAGE 5348 1099 5/11 Howe St Daylesford. Open daily. Bookings essential. More than just a massage - Mind Body and Soul. Book online massagehealing.com.au SALUS SPA AT LAKE HOUSE 5348 3329 4 King St Daylesford. Open daily. Bookings essential. Blissful treatments and mineral water spas. www.lakehouse.com.au/spa

Wineries and Cideries DAYLESFORD CIDER 5348 2275 155 Dairyflat Rd Musk | Award Winning Craft Cider | Cellar door opens for drinks 7 days; Weekdays 12-4 Weekends 11-5 | Kitchen open 12-3 Friday-Monday www.daylesfordcider.com.au PASSING CLOUDS 5348 5550 30 Roddas Lane, Musk. Winery open daily 10am-5pm. Lunch 12pm Fri-Mon (bookings are essential). Fresh seasonal produce. Menu changes weekly. www.passingclouds.com.au

FOXXY'S AT CELLARBRATIONS 5348 3577 55 Vincent St Daylesford. Open 7 Days until late. Regions largest range of local and international wines, spirits, beers and champagne. One of Lost's favourite bottle shops in the region. WINE & THE COUNTRY 5348 3756 1/97 Vincent St Daylesford. Open 7 days. Mon-Fri 12pm-late. Sat-Sun 10am-late. Wine Shop & Bar. Next to DOS deli.

Indoor playground and cafe Open 9.30 - 5.00 Wednesday - Friday 10.00 - 4.30 weekends Facebook page: https://www.facebook.com/daylesfordplaycafe daylesfordplaycafe@gmail.com 8/37 - 39 East Street, Daylesford | Phone: 5348 1537

L O S T M A G A Z I N E | 47

Eat. Drink. Be Local.

Winter is here (and we love it)

Winter is here and we absolutely love it. The shortest day has been and gone and whilst it is still getting dark early, we know that each day, they get slightly longer. The mists hangs in the valleys and drifts through the forest. Crisp mornings turns the town into a white wonderland as frosts blanket the fields. We love sitting inside sipping hot mulled wine or a rich local red in front of our crackling wood fires. This is the time when the winter vegetables, growing in the deep, rich, chocolate brown soil, are at their very best.

1 EAST ST DAYLESFORD

•

The frosts make the carrots sweet and the brassicas are crisp and tasty. And to showcase winter, we are serving classic slow cooked meat dishes like beef cheeks, lamb shanks and rich seafood laksa. And every Friday night, we host our famous meat raffle to raise money for a local community group. It’s a fun night at the bar where everyone gets into the spirit and new friends are made. Come and join us at the Farmers Arms and perhaps stay in our new Art Hotel across the road – arrive as a visitor and wake up as a local!

03 5348 2091 • OPEN 7 DAYS LUNCH & DINNER

THEFARMERSARMS.COM.AU