Lost Magazine VOL 20 Issue 197

YO U R S T O K E E P

VO L 2 0 I S S U E 1 9 7

THIS JULY AT THE MINERAL SPA WE’RE WELCOMING YOU BACK WITH A GREAT SPECIAL - THE EXFOLIATION DELUXE Wake up your winter self with a vanilla and wattle seed exfoliation, plus a white clay and jojoba oil hair mask and a head, neck and shoulder massage.

60 minutes Value $190, yours for $150 per person.

Quote lostspa

THE MINER AL SPA 124 Main Rd Hepburn Springs (03) 5348 2100

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CO N TE N TS PRODUCE

C R E AT E

An Act of Love

Kaleidoscopic Ruby

08

34

PROPERTY

RECIPE

Pumpkin Orecchiette Pasta

Something that Affects your Soul

40

14

F E AT U R E

DRINK

Change the World

A Cider a Day

20

42

E AT

C O C K TA I L

Position Perfect

Gin Rickey

26

47

L O S T N E W S

PAG E 07

A U S T R A L I A ’ S B A R O N O F B O TA N Y

PAG E 4 8

L O S T R E A L E S TAT E

PAG E 55

L O S T - T H E G U I D E T O W H E R E T O F I N D I T

PAG E 6 0

L O C A L Q & A

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

VOL 2 0 I S S U E 1 9 7 | J U LY 2 0 2 0 ABOUT LOST MAGA ZINE

Lost Magazine is an independent monthly magazine circulating throughout Daylesford, Hepburn Springs, Kyneton, Trentham, Glenlyon, Castlemaine, Woodend, Creswick, Clunes and surrounds. We also distribute to select Melbourne venues and to an ever-growing subscriber base.

LOST TE AM

PUBLISHERS

EDITOR

CONTRIBUTING EDITOR

PHOTOGR APHER

Tony De Marco & Theresa Albioli

Taylor Albioli

Ryan Wait

Chris Turner

F E AT U R E W R I T E R

F E AT U R E W R I T E R

F E AT U R E W R I T E R

CONTRIBUTING WRITER

Larissa Dubecki

Mahmood Fazal

Michael Harden

Anthony Carrubba

LOST MAGA ZINE

COVER IMAGE

3 Howe Street, Daylesford VIC 3460 editor@lostmagazine.com.au 03 5348 2324

Claire and Andrew from Lithia Springs Olive Grove by photographer Chris Turner. Read the full story on page 08.

DISTRIBUTION

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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.

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LO S T N EW S

Lost News

A

s I say each edition, this magazine is for the community.

We search across the region for stories about people, for people.

Whilst finalising this edition I received a beautiful email which made me proud to be here. I am very grateful to this kind community member for reaching out.

Here are Mary-Faeth's words... "Just a quick note to say thanks for doing such a good job with the issue of Lost that I have just read (vol 20 issue 196 June 2020). It’s attractive, well written, has really good internal coherence in guiding the reader through the articles and gave me a terrific sense of the community here through the portraits of some very interesting people. The photography is also excellent. I plan to recommend it to friends who I know will be moving to the area soon, as I think it will give them a good sense of place and people."

In July edition, we are excited to share stories of new adventures in our region and of some well-known favourites.

WRAP UP OF NEWS AND HAPPENINGS IN OUR REGION B Y E D I T O R , TAY L O R A L B I O L I

Larissa peaked her head into Jen Latta's new world, Winespeake, which stands strong on the corner in Daylesford.

Mahmood stopped by the annual Olive Harvest at Lithia Olive Grove with Claire and Andrew. Ruby Pilven, a local Ballarat ceramic artist transports us into her world of colour and clay. Darren Carnell and Mahmmod had a great chat about a whole lot more than just architure and design. Mahmood then finished this month by listening to the words of wisdom from David Holmgren.

Michael visited the crew over at Learmonth Cider to hear about the exciting adventures that never end in Belinda and Anthony's lives.

Anthony looked back in time to reminisce on one of the key figures in Australia's botanical history.

So now it's time to snuggle into your blanket, take another sip of coffee and let's get lost.

Taylor Albioli Editor

LO S T M AG A Z I N E | 7

LO ST PRODU PRO DU CE

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LO S T P RO D U C E

An

Act

of

Love

LITHIA SPRINGS OLIVE GROVE S TO RY BY M A H M O O D FA Z A L PHOTOS BY CHRIS TURNER

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

LO ST PRODU CE

T

he modern olive tree’s history is rooted in ancient Persia and Mesopotamia, spreading towards Syria and Israel in the Mediterranean Basin where it was cultivated and later introduced to North Africa. Today, situated on the northern slopes of the Great Dividing Range, just outside the picturesque township of Hepburn, Lithia Springs offers a family run grove producing exquisite olive oil.

“Everyone calls our home the pink house on the hill. I spent some time in Mexico so we built it after an Adobe South-American style, it’s mud brick and concrete with a thick shell on the outside,” says Claire, as we walk along her scenic property. “Our plan was to just have a holiday house and then eventually Andrew and I would retire up here.” Weekends became four-days long and eventually they decided to move. “We’re on 80 acres, 20 acres under cultivation and we’ve left the bush untouched it stretches up over the hill.”

From the outset, Claire and Andrew decided they didn’t want to produce something that had to be cut down or slaughtered. “So we were left with fruit trees, nut trees or olive trees,” she quips. “The olive trees grow for a very long time. There’s lovely stories in the Bible about the olive trees being 1000 years old. It's a nice tree to have because once they’re in, they require very little maintenance.”

Lithia Springs is a family owned and run olive grove producing organically grown extra virgin olive oil. “The first five years took a lot of work because we grew them organically, there was a lot of work around weed management.

But they’re incredibly enduring. And they’re beautiful.” The olives are hand harvested and locally pressed. Claire writes, “Frantoia along with a mix of other olive varieties produce a distinctively fresh and lively olive oil with a characteristic peppery flavour and with a grassy aroma ‘verde’.”

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LO S T P RO D U C E

Camp David Farm MACEDON RANGES BOUTIQUE GARDEN ESTATE WEDDINGS - ACCOMMODATION - PRIVATE EVENTS

Corey Wright Photographer

SPRING - SUMMER - AUTUMN TENTED GARDEN WEDDINGS CAMPDAVIDFARM@GMAIL.COM

WWW.CAMPDAVIDFARM.COM.AU

LO S T P RO D U C E And it’s during harvest, when friends from across Melbourne visit the pink house on the hill to help with the picking, that the essence of Lithia Grove comes to life - as a celebration of community and land.

Extra virgin olive oil is an especially healthy fat that retains its beneficial qualities during cooking. However, the versatility of olive oil has a rich history of being used as a skin care remedy. Since the time of the Pharaohs, Egyptians would use olive oil with beeswax as a cleanser, moisturizer, and antibacterial agent.

In Ancient Greece, olive oil was used during massage, to prevent injuries and relieve muscle fatigue.

“The trees take eight years before they mature and you get fruit on them. It was a very gradual transition. It's actually incredibly labour intensive turning it over every day to get the right texture and flavour,” smiles Claire.

“To be honest it’s an act of love. It’s about educating people about good food and good

oil. This tastes very different to the olive oil you buy in the supermarkets.”

Digging her heels into the soil is one of many jobs Claire juggles in her spare time, “I work as a psychologist. I have a clinic in Melbourne that’s still running and then I started the clinic in Ballarat around ten years ago and I still run that.” For Claire, the love of olives has become spiritually satisfying.

“There's something about the open spaces that's incredibly good for your psyche,” she explains, gazing out toward the sunset. “I’ll come home from work, seeing eight patients a day and just walk along the trees. The space is so incredibly soothing. I get home and go for a long walk or just jump on the horses and go for a long ride.”

Lithia Springs Olive Grove lithiaspringsolivegrove@gmail.com www.lithiaspringsolivegrove.com

BOOKINGS ESSENTIAL Rosi, Anne Marie and the team welcome you all back to the Daylesford Hotel.

Bookings are essential as there will be specific time slots.

We look forward to seeing you! Cheers, R & AM

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PROPE RTY LO ST PRO PERTY

Something that Affects your

Soul

DARREN C ARNELL ARCHITEC TS S TO RY BY M A H M O O D FA Z A L PHOTOS BY CHRIS TURNER

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LO S T P RO P ERTY

LO ST PRO PERTY

L

ocal architect, Darren Carnell is working from a studio set up in an old potting shed in his backyard. ”It’s an old potting chimney converter,” he explains, “I bought a house in Daylesford around 2011. It started off just weekends, and four years later I was up here five days a week and two days in Richmond.”

It was during the 2010 AFL grand final, while staying at the Lakehouse, that Darren and his wife Sharon fell under Daylesford’s spell. “If you remember, the game ended in a draw. So I looked at my wife and said, ‘what are we going to do?’ and she said, ‘well, I think we’ll have to come up next weekend.” Driving out of town, they noticed a house for sale by the Uniting Church. They put in an offer and moved in within a couple of weeks.

“It’s an 1894 Victorian house that leaks like a sieve. And when we first looked at it, it had a typical Federation Green and Red roof. We saw

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

some potential in it so we set about pulling up the garden, changed the roof and completely renovated the outside.” Darren recalls, “It was nice to have a project that could be done on weekends, and so we worked on the garden and fully hedged it.”

Darren grew up in Eltham. After a career in Drafting, he decided he wanted to become an architect. After being unsuccessful in his admission the first year, the following year he returned with a book, a piece of bamboo and a sketch of the fireplace that he was designing.

“And I was in,” laughs Darren.

Since launching his own firm in 1998, Darren Carnell Architects has established a portfolio of built work across various fields - such as education, recreation, commercial, industrial and exclusive private homes.

“I’ve learned a lot about communication.

Primarily what we do is about communicating design. I love its connection with art and its

LO S T P RO P ERTY

IMAGES FROM DARREN CARNELL ARCHITECTS

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

LO ST PROPE RTY

connection with people,” says Darren. “We've got two houses up here in Daylesford which are in the final stages of completion. To build a house that will take a year to design and a year-and-a-half to build you need to know people; you need to know their personalities, you need to know their likes, their families and their idiosyncrasies.”

Since moving, Darren’s quickly become embedded into the fabric of Daylesford, his son Matthew Carnell opened up the French restaurant Bistro Terroir on Howe street, after working at a Michelin two-star restaurant in France, and his daughter Lisa Carnell works for the firm as an interior designer.

“When Matthew was in the savoir we visited him with Lisa and I said, why don’t we have a look at Ronchamp.” It was there, while standing inside Le Corbusier’s Notre-Dame du Haut, a chapel described as one of the 20th Century’s most important buildings.

“The two of us drove four and a half hours there and four and a half hours back. And it was a cathartic moment for both of us, you know, standing there - the sense of space and the sense of light. It's just such an organic building.”

For Darren, Architecture has a transformational quality that changes the way inhabitants engage their communities.

“There are some spaces that simply make you emotional,” he asserts, “There’s nothing like getting that tingle. I love being in those sorts of spaces. There’s just something about proportion, scale and light that affects your soul.”

Darren Carnell Architects 9425 9255 info@dc-a.com.au dc-a.com.au

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LO S T P RO P ERTY

LO ST FEATU R E

LO S T FFEATU EATURREE

Change the

World

HOLMGREN DESIGN S TO RY BY M A H M O O D FA Z A L PHOTOS BY CHRIS TURNER

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

LO ST FEATU R E

W

inding down a path littered with fresh Feijoas, we discover Melliodora; a 2 1/4 acre property nestled on the edge of Hepburn Springs. However, it’s the integrity and significance of the philosophical landscape that startles the imagination.

“I'd consider myself a better ecological builder than I am an ecological farmer,” explains David Holmgren, who has offered tours of Melliodora since 1990. “We've always been working one-third in the household economy; growing food, building things, doing stuff for yourself.

One-third paid work, and one-third work in the community or the global permaculture networks.”

Melliodora, sometimes referred to as “revolution disguised as gardening,” is one of the best documented and well-known permaculture demonstration sites in the world.

Permaculture is a word originally coined by David Holmgren and Bill Mollison in the mid 1970’s to describe an “integrated, evolving system of perennial or self-perpetuating plant and animal species useful to man.”

In a concert of energy at Melliodora, the passive solar house, mixed food gardens, orchards, dams, livestock, and creek revegetation in the nearby public land, exemplify the way permaculture design can help restore and improve land while providing for residents’ needs in a cool inland climate.

“The idea of having a job and being told what to do by other people, rather than creating your own livelihood, didn’t make sense. I decided that when I was 17, on a train in Sydney commuting for a job,” explains David, as his nosey chicken Dazzle follows us toward the dam. “Looking across the trains with all the people sitting there reading The Sydney Morning Herald every morning, today it’s probably an iPhone, I just thought this is fucking mad! I am never ever going to do this every day.”

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LO S T F EATU R E

LO ST FEATU R E

After graduating from Australia's most radical experiment in design education, at the Tasmanian College of Advanced Education, David embodied a practical way to live that lit the embers of an idea that could change the world. In many ways, his subsequent Permaculture design principles lay the foundations for the modern sustainability movement.

“Ever since I was 19 and I grew an interest for self-reliance and what became permaculture,” explains David. “All of this environmental thinking that was sort of welled up in the 1970s was partly in response to the energy crisis of ‘73 and ‘79. And partly the influence of the The Limits To Growth Report (1972) that basically said; if industrial civilization continues on its path, it'll go into some sort of collapse, due to limits of resources and degradation of the environment.”

The movement coincided with the rising awareness surrounding environmentalism when David and Bill Mollison published their first book, Permaculture One: A Perennial Agriculture For Human Settlements. “It set the course for my life,” says David. “Even though I rejected the path of getting on the speaking circuit, I was just more focused on the question; how do I build the skills to live in that world that we want to create?”

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In his book Retrosuburbia, David provides practical solutions that focus on what ordinary Australians can do at the household level to create a self-sufficient home, which in turn offers viable solutions for Australian suburbs to become resilient in an energy descent future.

“The required skill set [to work on Melliodora] is incredibly diverse; milking goats, chooks, bees, vegetables, fruit trees and then all the infrastructure maintenance and management of pump systems. It is technically quite complex but it's the way to demonstrate permaculture design and permaculture systems and permaculture living.”

On the back of the property, an assiduous peach tree towers into the sky’s last light.

“What sort of a future are we likely to be facing in what we call the energy descent future? A world of less instead of a world of constant more.” David asserts, “That's just the inevitable future despite all the hoo-haa about renewable energy.”

Holmgren Design 5348 3636 info@holmgren.com.au retrosuburbia.com

LO ST EAT

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LO S T EAT

Position Perfect

WINESPEAKE STORY BY L ARISSA DUBECKI PHOTOS BY CHRIS TURNER

L O S T M A G A Z I N E | 27

LO ST EAT

L

ocation counts – sometimes so much that it makes you do unexpected things.

That’s how Jen Latta found herself at the end of June throwing open the doors on Daylesford’s newest wine bar and deli.

“The owner of the building is a customer and he was pretty persuasive in convincing us doing a walk-through of the building,” she says. “I just fell in love. Our goal was always to create an iconic venue, and this is the place.”

Taking over an elegant nineteenth-century building in a prominent corner on Daylesford’s main thoroughfare was not part of the life plan of Jen and her husband Owen Latta, owner and winemaker at Eastern Peake winery.

Together they had opened boutique a wine shop Wine And The Country seven years ago, just a block south on Vincent Street. Four years later they added Dos Deli, its small but

perfectly formed bookend. “We loved our little holes in the wall,” says Jenny. “But this was too good an opportunity to pass up.”

Opened on June 26, Winespeake Cellar + Deli (the extra ‘e’ is a knowing nod to Eastern Peake) brings together the ethos and style of the two former businesses into one captivating package.

The building itself, for years an IGA supermarket until 2014, when parts of the building were condemned by the council, had engendered controversy; some locals had even suggested it be torn down and turned into a carpark. Thankfully its rescue has restored it to its former glory, albeit with a twenty-firstcentury veneer. “We’re going for a clean feel,” says Jen. “Wine bottles take up a significant amount of space but there’s a lot of vintage tan leather on bar stools plus a bright red neon sign. It’s modern but with a vintage twist.”

5348 4353 28 | L O S T M A G A Z I N E

KITCHEN + BAR

WOOD-FIRED PIZZA + PASTA An Italian feast of wood-fired pizza, handmade pasta + vino available for takeaway Thursday - Monday.

Limited bookings available for dine-in.

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LO ST EAT

Positioning itself as a European-style wine bar, Winespeake keeps things simple with a food focus on sharing platters of salumi, paté and cheeses. Take a seat (there are around 20) to sample anywhere between 12 to 15 wines available by the glass.

Expect a significant focus on natural and organic producers, from both the celebrated Macedon Ranges wine region to much further afield. “We love small batch, really unique wines. There’s so much choice in this region it would be silly not to showcase it thoroughly.”

Like the Latta family’s all-organic Eastern Peake winery in nearby Coghills Creek in the Ballarat Highlands, the wines showcased at Winespeake will be about “the handmade and the conscientious”.

“We might only get a dozen of something but we do want to showcase it so we might only be able to pour it for a week. We change our pour list frequently so every time you come in you can try something different.”

Feel like drinking a whole bottle in-house or taking something to go? With around 600 drops on the list there’s a surfeit of choice, along with pre-batched cocktails from Melbourne heroes the Everleigh and seasonally minded libations.

“Coming into winter had me thinking about mulled wine,” says Jen, “so that’s definitely going on our opening menu.”

Winespeake Cellar + Deli 26 Vincent Street, Daylesford 0458 617 025 winespeake.com.au Open Monday to Friday 10am-10pm; Saturday 9am to 10pm; Sunday 10am to 9pm

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LO S T EAT

L O S T M A G A Z I N E | 31

P R O P E R T Y

O F

T H E

THE BIRD HOUSE THEHOUSESDAYLESFORD.COM This chic home in the enchanting Hepburn Springs area provides up to 10 guests the opportunity to experience the Victorian countryside in style. The property has four bedrooms, three bathrooms, and a large sofa bed.

Spend your time relaxing in one of the two cozy living rooms, or venture out to experience all that the Hepburn and Daylesford areas have to offer.

The Bird House’s living space is split over two floors, with the larger communal space situated on the upper level. Relax around the log fire and soak in the incredible views from the sofa. Step out onto the roomy balcony, take a seat, and feel immersed in the countryside by gazing out through the treetops.At the end of the day, kick your feet up and relax in one of the four bedrooms. Spread out over one of the comfy beds and enjoy the serene view.

BOOK YOUR STAY AT THE BIRD HOUSE: P: (03) 5348 2008 E: STAY@THEHOUSESDAYLESFORD.COM

M O N T H

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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BOOK NOW The Houses Daylesford provides beautiful luxury accommodation in the heart of Daylesford and the surrounding Macedon Ranges region. With some of the largest and most iconic holiday homes in Australia on our portfolio, we have the perfect property to suit your needs.

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R U B Y P I LV E N C E R A M I C S S TO RY BY M A H M O O D FA Z A L PHOTOS BY TE AGAN GLENANE

LO S T C R EATE

Kaleidoscopic

Ruby

L O S T M A G A Z I N E | 35

LO ST CREATE

I

n The Beauty of Everyday Things, Soetsu Yanagi writes, “A pattern is the depiction of the fundamental nature of an object, it is what remains of an object's form after all that is unnecessary had been removed.”

Ruby Pilven is a Ballarat-based ceramic artist who creates dazzling porcelain ceramics riddled in coloured patterns. Her work is a contemporary twist on the Japanese technique called Nerikomi, a name derived from the traditional technique of “pressing colours into” the clay.

When Ruby was young, a ceramic artist named Koji Hoashi lived with her potter parents, Janine and Peter Pilven, in Ballarat. “Dad was his student,” explains Ruby, “Dad loves Japanese ceramics. [Koji] taught mum and dad how to cook Japanese food and everything.”

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Ruby concentrates her ceramic practice on the Nerikomi technique. “It's just fun and it's full of colour and pattern. It’s all about building with coloured clay - layering and structuring it into patterns,” says Ruby. “Being able to do that in a way where you can control it, without painting it on or glazing it on. It’s really striking.”

This technique explores Ruby’s long fascination and relationship with Japanese culture and her connection with the contemporary Australian art scene. Her work tessellates between rigid technique and the spontaneity of chance.

“There’s an immediacy with painting, because it can happen straight away. Potters can labour over something for three weeks or three months and it could all just go to shit and explode in the kiln,” says Ruby. “So there's

LO S T C R EATE

LO S T C R EATE that level of unexpectedness and I think that's what makes it exciting. But it's also very, very challenging and sometimes incredibly disappointing."

After graduating high school, Ruby moved to Melbourne to study Visual Art and Business at Monash University. “Ceramics dwindled in the 90s because universities cut most of their courses and there was an increase in glass and other mediums,” she explains. “But it’s really strong now. The arts community in Ballarat is

really strong and it’s getting stronger because of the initiatives that are highlighting all the creatives that live here.”

As well as practicing art, for the past four years Ruby has been teaching art theory and ceramics to students at Ballarat Grammar School. “I think people don't realise it's not just making art, like I'm gonna become a painter or something, it's a whole philosophy and appreciation of being creative.”

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

LO ST RE CIPE

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 Roasted butternut pumpkin orecchiette pasta with chilli, hazelnut & mint is one of our staff favourites. We hope you will enjoy making it at home too.

INGREDIENTS • Orecchiette pasta • 2 tbsp olive oil • ½ small butternut pumpkin, peeled, diced • 2 garlic cloves, thinly sliced • ½ tsp crushed red pepper flakes • ¼ cup unsalted butter, cut into pieces • 1 tbsp.fresh lemon juice • ¼ cup grated parmesan plus more for serving • ¼ cup blanched hazelnuts • 4 tbsp torn fresh mint leaves • Salt & pepper to taste RECIPE 1. Spread out hazelnuts on a small rimmed baking sheet and toast, tossing occasionally for about 6 minutes or until golden brown. Let cool, then coarsely chop and set aside.

2. Cook pasta in a large pot of generously salted boiling water until al dente. Drain and set aside.

3. Heat oil in a large skillet over medium-high heat. Add pumpkin and cook, tossing occasionally, for about 7 minutes, until crisp-tender. Add garlic and ¼ tsp red pepper flakes, then cook, stirring, just until garlic begins to brown.

4. Immediately add ½ cup water to keep garlic from burning; reduce heat to low and gradually add butter, swirling skillet and adding water as needed, until a thick, glossy sauce forms.

6. Add pasta to the skillet with pumpkin and toss to coat in sauce.

7. Add lemon juice, parmesan, half of the mint, and remaining red pepper flakes.

8. Toss to combine and season with salt & pepper to taste.

9. Serve pasta topped with reserved hazelnuts, more parmesan, and remaining mint.

LO S T C R EATE Ruby wants her students to absorb everything behind the artwork and the artist. “Thinking creatively is so much more important than just being conservative in your thinking, like you’ve got to be critical, but you've also got to be creative in your thinking.”

and like being able to do that in a daily job.

It's exciting and it's a nice way to live,” asserts Ruby. “Art’s amazing because it’s everywhere in life - it doesn’t discriminate. It can be about anything. It can be about nothing. It can just be pretty.”

Ruby’s creativity is illustrated in the kaleidoscopic offering of her work, a broad range of jewellery, plates, bowls and incense holders. “I can express myself and it just makes me feel good. I just love colour and pattern

Ruby Pilven Ceramics hello@rubypilven.com rubypilven.com

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

LO ST DRINK DR INK

A Cider a Day

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LO LOSSTT DDRRIIN NKK

LEARMONTH CIDER STORY BY MICHAEL HARDEN PHOTOS BY CHRIS TURNER & LE ARMONTH CIDER

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

LO ST DR INK

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ad Covid-19 not spoiled things for everybody, Learmonth would have just hosted its Inaugural Cider Festival. The pretty town outside of Ballarat, home to Learmonth Cider (formerly known as 321 Cider), will now hold the festival at the same time next year. It’s a good idea to put that one in the diary because Learmonth is becoming something of a cider hub, particularly now that a new cidery and brewing education facility has opened in the town.

Learmonth’s cider focus started with Philip and Marilyn Cormie who bought land in the area nearly 20 years ago. They planted an apple orchard with the express purpose of making British and French styles of apple cider. The orchard has about 1000 trees and 15 heritage varieties including Kingston Black, Somerset Red Streak and Yarlington Mill. Up until recently, the apples have been used to make

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two types of cider – an elegant cuvee made like champagne and a still, medium-dry wine-style cider, both under the 321 Cider label. But that was only step one of a bigger plan.

Enter Belinda Brooksby and Anthony Penhall who moved into a house on the orchard a couple of years ago and took on the old 321 Cider cellar door in the centre of Learmonth, transforming it into the popular Café Sidra where punters can sample Learmonth Cider alongside local produce cooked by Belinda.

The couple persuaded the Cormies to add a New World-style cider to their range, the result being 321 Heritage that’s served in a smartly designed can.

“The two original ciders are outstanding,” says Anthony. “They’re fantastic with pork and cheese and go really well with Asian flavours too. But they are quite niche and so we went to Philip and Marilyn with the idea of doing

PHOTO BY CHIPPY RIVER A

LO S T D R I N K

LO ST DR INK a heritage-style cider in a can that would be an easy swill, something that would appeal to a broader palate and it’s been really well received.”

It won’t be the only addition to the Learmonth Cider range. With the old Learmonth school buildings, just across the road from Café Sidra, recently transformed into a state-ofthe-art cidery and a brewing education and training facility by the Cormies. There have already been some experimental batches of cider made using single varieties of apples and blends using traditional cider apples with sweeter eating apples. The cidery also means that visitors to Learmonth can get a fullyrounded view of the cider-making process.

“With the cidery opening right across the road it connects everything together,” says Belinda. “People will be able to have a tour of the orchard, then go to the cidery to see cider being made and then they can come to

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Café Sidra and have some lunch – perhaps some cider-glazed Vietnamese pork ribs – and sample some cider at the same time.”

There are more plans afoot too. During the pandemic, Belinda and Anthony decided to take on the Learmonth post office and general store which was in danger of closing for good and were able to transform them into a place to buy groceries, take-home meals and cider.

With the extra space, they are also planning on creating a purpose-built tasting room for both Learmonth Cider and local wines.

With any luck, it will all be up and running by the time the Cider Festival kicks off in June next year.

Learmonth Cider & Café Sidra 321 High Street, Learmonth 5343 2272 cafesidra.com

LO S T C O C K TA I L

GIN RICKEY T H E R E F R E S H I N G H I G H B A L L I S N A M E D A F T E R J O E R I C K E Y, A D E M O C R AT I C L O B B Y I S T L I V I N G I N WA S H I N G T O N , D . C . , D U R I N G T H E L AT E 1 9 T H C E N T U R Y.

ANIMUS DISTILLERY 1/89A Piper St Kyneton (03) 5403 2431 Wed-Sun from 12noon animusdistillery.com.au I M AG E: S I R G U RV I N PA L S S O N Z I G G Y PA L S S O N @ I N S TA G R A M . C O M

60ML MACEDON DRY GIN 15ML LIME JUICE TOP WITH SODA AND GARNISH WITH A LIME. POUR GIN & LIME JUICE OVER ICE . STIR .

ADD SODA AND GARNISH WITH LIME!

LO ST STO RY

Australian's Baron of Botany STORY BY ANTHONY CARRUBBA

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LO S T S TO RY

L O S T M A G A Z I N E | 49

LO ST STO RY

B

ehind the botanic wonders of Melbourne and its regional surrounds, one scientific figure looms large over the history of plant science in Australia’s ‘Garden State’. German-born Ferdinand von Mueller, though he has long since fallen from public consciousness, remains one of Australia’s most accomplished and influential scientists, even over a century after his death in 1896.

After the premature passing of his own parents, Mueller’s grandparents ushered him into education and an apprenticeship with a chemist. A trained physician, educated in geography and with a passion for botany, Mueller would come to play a defining role in shaping Victoria’s identity over the course of his distinguished career.

An avid explorer, Mueller combined his keen analytical mind with an unbridled passion for the natural world. At just 15, the young Ferdinand began to conduct botanical surveys of his native Schleswig-Holstein; efforts which eventually culminated in his successful Ph. D thesis about the region’s flora.

It was in 1847 that he first found himself in Australia, arriving in Adelaide just before Christmas. It had been the declining health of one of his sisters that had led their diminished family to seek out a warmer climate, upon advice from their doctor. Though he worked as a chemist in what is now Adelaide’s city centre, Mueller studied the region’s flora in his spare time, mostly spent exploring on his own, and writing scientific literature for publication in botanical circles.

In 1851 they made the move to Melbourne just as the gold rush was kicking off, precipitating staggering increases in wealth, international attention, and explosive growth for the region. Having garnered a reputation for his

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outstanding work on bringing knowledge of South Australian flora to Europe, he was shortly appointed as the official state botanist

by Charles La Trobe.

Mueller moved almost immediately to establish what is now the oldest scientific institution in Victoria, the National Herbarium, which today houses almost 2 million plant and fungal species. In 1857 he was made director of the Royal Botanic Garden of Melbourne, a task which he handled masterfully with the scant resources available to him. He worked tirelessly to amass knowledge of Australian flora, while also facilitating the countless botanic gardens which now dot the state at large, such as the one that graces Wombat Hill in Daylesford.

The scientific and educational possibilities of these gardens were ever at the forefront of Mueller’s mind, and sadly he lost his position as director when the role was reshaped to emphasise the aesthetic value of the continent’s plant life.

Despite the unceremonious loss of his directorial role, Mueller’s influence and achievements as a botanist continued unabated, as he published over 800 papers and more than a dozen volumes over the course of his career. For these contributions to science he received a spate of honours from countries such as Spain, Denmark, France, Portugal, and his native Germany; a knighthood and his Barony among them.

Baron Sir Ferdinand Jacob Heinrich von Mueller KCMG, after dedicating his life and expertise to Victoria and Australia, carved out a place in history as a founding figure of the country’s scientific community and has left a profound mark on our identity here in the Garden State.

ANTHONY CARRUBBA

LO S T S TO RY

THE FARM DAYLESFORD THEFARMDAYLESFORD.COM.AU 0406 690 775

C OM ING SOON...

L O S T M A G A Z I N E | 53

Martin Street Coffee Roasters 21 Martin Street, Blackwood 5368 6525

#helpinghepburn

Council thanks you for remembering to be COVID safe while visiting Hepburn Shire.

Remember to: • Stay 1.5m apart • Wash your hands • Stay home if unwell

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• Download the COVID-19 app • Support local business #COVIDsafe

LOS T

REAL ESTATE

7 Camp Street, Daylesford FOR SALE Beautifully renovated and restored, Gloriette (circa 1880’s) reveals impeccable refinement in a premium Daylesford location. With a stunning lounge and dining zone, Hamptons-inspired Ilve kitchen and sitting area with OFP, 3 bedrooms, 2 bathrooms and an external studio and garage. A wonderful setting only moments’ walk from Wombat Hill Botanic Gardens and Daylesford’s restaurants, cafes and shops.

Kim McQueen 0417 116 657 | Robert Broadhurst 0488 300 900

Welcome to your tree change...

Get in touch with the people who know the region best

L O S T M A G A Z I N E | 57

To our beautiful community, thank you!

Our gift of hand sanitiser to the members of our Community has allowed us to meet and make a special Connection with so many beautiful people.

It has been a pleasure being able to support everyone In these challenging times.

Supporting you ; supporting us.

H E R BA L L O R E L I QU EU R S

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LO S T M A R K ET G U I D E

JULY LOCAL MARKET GUIDE SATURDAY 4TH

SATURDAY 18TH

EVERY SATURDAY

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

CRESWICK MARKET 9am-1pm Napier & Victoria Street, Creswick

WESLEY HILL COMMUNITY MARKET 9am-1pm Pyrenees Hwy, Castlemaine

WOODEND FARMERS MARKET 9am-1pm High Street, Woodend

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

EVERY SUNDAY

SUNDAY 5TH

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

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

SATURDAY 11TH BALLAN FARMERS MARKET 9am-1pm Mill Cottage, 96 Inglis Street, Ballan KYNETON FARMERS MARKET 8am-1pm St Pauls Park Piper Street, Kyneton

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

TRENTHAM FARMERS MARKET 9am-1pm Trentham Town Square, Trentham

SUNDAY 19Th WOODEND LIONS CLUB MARKET 9am-2pm High Street, Woodend

SATURDAY 25TH LANCEFIELD & DISTRICT FARMERS MARKET 9am-1pm High Street, Lancefield

SUNDAY 12TH CLUNES FARMERS MARKET 9am-2pm Collins Place, Clunes MALDON MARKET 9am-2pm Cnr Church & Edwards Street, Maldon

L O S T M A G A Z I N E | 59

LO ST PROPE RTY

RESTAURANTS, CAFE'S & FOOD STORES BAD HABITS CAFE 5348 3211 7 Daly St, Daylesford.

Open daily, 10am-4pm.

Enjoy a light morning or afternoon tea, or a substantial breakfast or lunch. theconventgallery.com.au

KOUKLA CAFE 5348 2363 82 Vincent St, Daylesford.

Open 7 days. 7am-10pm Sun-Thurs. 7am-10pm Fri & Sat. koukladaylesford.com.au

BEPPE BAR & KITCHEN 5312 2778 32 Raglan St Daylesford.

Locals and visitors alike can enjoy a modern Italian dining space, contemporary cuisine and Italian wines. beppe.com.au

LAKE HOUSE 5348 3329 4 King St Daylesford. Lunch & Dinner Daily. One of Australia's most awarded regional restaurants. lakehouse.com.au

CLIFFY'S 5348 3279

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

30 Raglan St, Daylesford.

Cliffy’s has also become one of the region’s best known cafes. Stocking and serving local produce. cliffysemporium.com.au 2EATATHOME BY COLENSO A delicious food service by Colenso, home delivered to the Macedon Ranges and beyond 2eatathome.com.au HEPBURN GENERAL STORE

102 Main Rd Hepburn Springs.

Open 7 day from 7am.

(Sundays 8am). hepburngeneralstore.com.au

SOURCE DINING 5422 2039 72 Piper St, Kyneton.

Global dishes made with local produce in a rusticchic dining room with brick-lined walls. sourcedining.com.au SWISS MOUNTAIN HOTEL

5345 7006 3454 Midland Hwy, Blampied. Pub meals & Functions. Dinner TuesSan. Lunch Wed-Sun. Closed Monday.

swissmountainhotel.com.au

HOTEL FRANGOS 5348 2363 82 Vincent St Daylesford.

Open 7 days. Wine Bar, grazing, dining & accommodation. hotelfrangos.com.au

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WOMBAT HILL HOUSE 7017 5999 Wombat Hills Botanical Gardens (Off Central Springs Rd) Daylesford.

Breakfast, bunch & lunch daily 9am-4pm. wombathillhouse.com.au

WINERIES, DISTILLERIES & CIDERIES ANIMUS DISTILLERY 5403 2431 1/89A Piper St, Kyneton.

Artisan gin distillery.

Open 12-Late Wed to Sun. Mon and Tues open by appointment. animusdistillery.com

WELLNESS & BEAUTY JASMINE BEAUTY THERAPY 5348 3363 3/9 Howe St, Daylesford.

Open Tues - Sat 9am-5pm.

Discover the best version of you.

RAISE YOUR

jasminebeautytherapy.com.au THE SPA AT LAKE HOUSE

DAYLESFORD CIDER 5348 2275 155 Dairyflat Rd, Musk.

Craft cider & cellar door.

Open every day during school holidays, then Fri to Sun for remainder of July daylesfordcider.com.au

5348 3329 4 King St Daylesford.

Open daily. Bookings essential.

Blissful treatments and mineral water spas. lakehouse.com.au/spa THE MINERAL SPA

PASSING CLOUDS 5348 5550 30 Roddas Lane, Musk.

Winery open daily 10am5pm. Lunch 12pm Fri-Mon (bookings are essential). passingclouds.com.au

WINE BARS, HOTELS & BOTTLE SHOPS

5348 2100 124 Main Rd, Hepburn Springs. Open 7 days.

Mineral water bathing and luxurious treatments mineralspa.com.au

GALLERIES & STUDIOS BUDA CASTLEMAINE 5472 1032

DAYLESFORD HOTEL 5348 2335 2 Burke Sq, Daylesford.

Dinner every night from 5pm, lunch Fri-Sun. Hotel, bottleshop and accommodation. daylesfordhotel.com.au

42 Hunter St, Castlemaine.

Weds - Sat 12-5pm Sundays 10am-5pm Explore the historic house, garden and museum. budacastlemaine.org BLACKGALLERY DAYLESFORD 0409 137 157 1 Hospital St, Daylesford.

Paintings, prints, sculpture & group workshops Open Sat & Sun 10 - 4pm blackgallerydaylesford.com

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

SERVICES OZ-TRANS 0407 697 877

FREIG H T · T RA N SPO RT · REMOVALS DAY L E S FO R D A N D C E NTRAL HI G HLANDS

Professional removals, general, furniture & produce freight. Art, piano's, pallets & parcels. Regular runs to Melbourne, Geelong & west/central Vic oztrans.com.au

L O S T M A G A Z I N E | 61

ACCOMMODATION & VENUES BELLINZONA 5348 2271 77 Main Rd Hepburn Springs. Open 7 days.

Luxury accommodation in the heart of Hepburn Springs. bellinzona.com.au

THE FARM DAYLESFORD

BLACKSMITH'S COTTAGE 5348 2008 Situated 15 minutes from Daylesford, this renovated miner’s cottage is set on Victorian bushland & can accommodate up to 6 guests. thehousesdaylesford.com

THE HOUSES DAYLESFORD

FARMERS ARMS ART SUITES 5348 2091 2 East St, Daylesford Free Wi-Fi, Parking & Inroom mini bar. Across from the iconic Farmers Arms thefarmersarms.com.au

THE TRAIN 5348 2008 Thoughtfully converted train carriage for two guests on a private block, only 5-min walk from Lake Daylesford. Pet friendly. thehousesdaylesford.com

HOLYROOD HOUSE 5348 1063 51 Stanbridge St Daylesford. Unparalleled service in magnificent Victorian Guest House.

WOMBAT EDGE 5348 2008 A beautiful and modern country home for up to 11 guests. Set on 10 acres with a lake, and only 15 minutes from Daylesford. thehousesdaylesford.com

holyrooddaylesford.com.au

LEWELLYN HOUSE 5348 2008 Accommodateing 18 guests with 9 bedrooms & 9 ensuites. Positioned opposite The Convent Gallery. thehousesdaylesford.com

PEPPERS HOTEL 5348 2202 124 Main Rd, Hepburn Springs. Open 7 days.

1930's Daylesford hotel, transformed into a deluxe retreat. mineralspringshotel.com.au

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0406 690 775 Daylesford's newest event space. Built from recycled tin, wood, striking power poles and 160 year old trusses. thefarmdaylesford.com.au 5348 2008 Office located at 3 Howe St Daylesford. Full service agency specialising in corporate retreats and both large & small groups. thehousesdaylesford.com

SHOP TILL YOU DROP BUSTER MCGEE 5377 3618 10-12 Howe St, Daylesford.

Open 10am-5pm, Closed Tue Men’s clothing & grooming Stay Stylish Daylesford! bustermcgee.com.au PORTAL 108 5348 4353 108 Main Rd, Hepburn Springs Clothing, shoes, handbags, designer pet gear, homewares and jewellery portal108.com.au

A M O N T H LY I N T E R V I E W WITH A LOCAL

LO S T S TO RY

BY THE LOST TEAM.

L

ooking for delicious food that is made with love and a smile?

Head to Spade To Blade and be transported into Gary's world of food. The stars were aligned when Gary walked into our office as we were thinking about who to chat with for July's Q&A. Thank you Gary.

Can you tell us a bit about your life so far. Did you grow up in the region, or did you move here and why?

My European ancestors arrived in 1864. Maurizio Morganti was from Someo, a small village in the Swiss-Italian Alps. He, along with his brother and many others from that region were sent to the Central Victorian goldfields in a desperate attempt to help their starving families back home. They realised a better life here. Many of my extended family still live in the region.

It was a really quiet country town to grow up in.

Shops closed at midday Saturdays. Jobs for young people were thin on the ground. It was great when the hippies and the artists started to move in through the 1970’s.

I left at 17 to study, work and travel. When my partner and I got pregnant we both felt we wanted to raise our children in the country. It was a great decision. Beautiful landscapes, lots of interesting people, clean air. I love every day I spend here.

Where does your love for food come from?

I have very early memories of helping my father and uncle make our heritage bullboar sausages, breaking down the carcasses, mixing the spices. Growing up we always had a large vegetable garden. Fresh peas and snowpeas are like lollies off the vine.

My first cooking job was at Turkey Creek roadhouse, in the East Kimberley region of W.A. Short order and bistro food for the retail area, then an evening meal for all the permanent station staff each evening . I really liked it. After a month the head cook left and the management replaced her with….me! it was a very steep learning curve.

What is your favourite season for food/foraging and why?

I love every season here, but probably autumn best of all. It is the time of most bounty from the gardens and farms. I love walking the district looking for wild mushrooms. Wild apples naturally fermented for cider and vinegar. Pickles, ferments, preserves. And the right time to make sausages, of course.

People often ask me what kind of food we make. I don’t really think about it that way. We start with the produce in front of us, then choose a cuisine or method to best fit what we have.

Can you tell us about Spade to Blade and your ethos?

Spade to Blade Catering has been going 24 years now. Growing what we can in the kitchen garden, and fostering direct connections with our local area farmers and producers. Our purchasing policy is simple – local and organic, then local, organic, conventional.

It’s been really pleasing to see all the enthusiastic young people moving into the region with niche agricultural ideas. There is a real vitality in the sector, supported by many of the retail outlets which flourish here. I have great hopes for the future.

Gary Thomas Spade to Blade Catering gary@spadetoblade.com spadetoblade.com L O S T M A G A Z I N E | 63

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 • THEFARMERSARMS.COM.AU