Lost October 2017

YO U R S T O K E E P

OCTOBER 2017

r le fo b a l i , A va rtie s a p e at priv ps & u o r g ! in gs d d e w Thursday-Monday 9am ‘till 4pm.

No reservations.

Delicious all day grazing in the enchanted gardens on Wombat Hill.

/wombathillhouse T 4373 0099 wombathillhouse.com.au Wombat Hill Botanic Gardens, Daylesford.

Entry off Central Springs Road at Stanhope St.

CONTENTS F E AT U R E

The Swiss Italians

06

As the region prepares for our annual Swiss Italian Festa, we interview a descendant of the original Swiss Italian families who settled in the area, local Gary Thomas, to find out about these incredible settlers who left our region with something much more enduring than beautiful stone buildings.

E AT

DRINK

Meat me at the Arms

Opening up Passing Clouds

10

12

PRODUCE

MAKE

14

21

The Honey Man

Hands On

F R O M T H E D E S K AT L O S T

W H AT ' S O N I N O C T O B E R

PAG E 24

Nourishment for the soul 5

W O R K S H O P S

PAG E 2 5

OCTOBER RECIPE

G I G G U I D E

PAG E 27

Honey Bikkies 18

W H E R E T O F I N D I T

PAG E 2 8

O C T O B E R C O C K TA I L

LO C A L FA R M E R S M A R K E T S

PAG E 3 0

Elderflower Sour 16

C I N E M A G U I D E

PAG E 31

30 Raglan St Daylesford 03 5348 3279 cliffysEMPORIUM.COM.AU

Open 7 days 8am-4pm For great breakfasts, excellent locally roasted coffee, lunches, produce and charcuterie.

VO L 1 6 I S S U E 1 68 | O C TO BER 2 0 1 7

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

ADVERTISING ENQUIRIES

Sarah Lang sarah@lostmagazine.com.au

advertising@lostmagazine.com.au 03 5348 4927

E D I T O R AT L A R G E

www.lostmagazine.com.au

Richard Cornish editor@lostmagazine.com.au

ALL RIGHTS RESERVED

The Yellow Brick Road Agency enquiries@yellowbrickroadagency.com.au

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.

L O S T M A G A Z I N E I S P R O U D LY P R I N T E D B Y

C O V E R P H O T O : S A L A M I ' S H A N G I N G AT L AVA N D U L A

L O V I N G LY D E S I G N E D B Y

Sovereign Press sovereignpress.com.au

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

S W I S S I TA L I A N FA R M B Y D A N N Y W O O T T O N W W W. DA N N Y WO OT TO N .CO M . AU

F R O M T H E D E S K AT L O S T N ou rish ment for th e so ul .

This region has always pulled at me. From

found ‘my tribe’ - people who celebrate life

the first time my parents brought me to the

with good food, wine and conversation, who

area as a teenager, I felt a strong sense of

readily help each other and are completely

connection. Back then, I probably just put

welcoming to those from all walks of life.

it down to the fact that the landscape is so

And, as Richard Cornish discovers in his

darn pretty. But the older I get, the more

interview with local Gary Thomas, I have the

I realise that it is something much, much

Swiss Italians to thank for that.

deeper. About 15 years ago, I discovered that some of my ancestors settled in the nearby Tylden region. This somehow made my connection to the region feel justified. Except for the fact that it’s almost 30kms east of the area that talks to me so strongly. So, the ancestral link is perhaps more coincidence than some actual genetic connection with the land that brings about

Our beautiful cover image this month was taken by local creative, Danny Wootton at one of my favourite places on earth, Lavandula Swiss Italian Farm. In the cool basement under the original homestead, we were shown beautiful traditional salami’s curing in the purpose-built cellar slowly ageing until completely cured. A gentle ray

this feeling.

of light was all that was illuminating the dark

I feel nurtured here. I feel connected not

literally nourishment for my soul. Spring has

just with the land and its beauty, but I feel

finally arrived.

space and quite suddenly, that moment was

deeply connected to the people that also call it home. There is an unusual sense of camaraderie. Maybe we all secretly know it

SARAH LANG

is a privilege to live here. Or maybe I’ve just

P UBLI SHER A ND EDITO R- IN- CHIEF

Lavandula's La Primavera will be held on Sunday 22nd October as part of the upcoming Swiss Italian Festa. Visit swissitalianfesta.com for more information.

LO S T M AG A Z I N E | 5

The Swiss Italians WRITTEN BY RICHARD CORNISH

“Without them we may not have the spa and the spa culture that we have in the region today.�

Swiss Italian Homestead Remains, Yandoit Creek (2015) by Dale Callahan Known as the Carlo Gervasoni Homestead Complex and believed to be dated from the 1860's and developed over a number of years by the family connections. The Homestead is one of the oldest in the district and is currently being fully restored as a private residence.

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

L OS T F EATU R E

G

ary Thomas is a local chef and community activist.

He also has a curious mind and loves stories. “Out at Eganstown,” he says, “Thomas Road intersects with Morgantis Road. That is the story of my family. While the Thomas side of his family came from Ireland, the Morgantis family came from a small village near Locarno in Switzerland called Someo in the Italian speaking canton of Ticino. “For generations my ancestors lived in this steep valley,” says Thomas. “The mothers would have 16 kids and, through poor sanitation and other factors, 13 of the kids would die. Then in the early 1800s there was better sanitation. Bang! The population went through the roof,” he explains. Many of the young men from Northern Italy and Ticino in Switzerland were sent to the goldfields of California. Many came to the Central Victorian goldfields. The names of their descendants are still in the local phone book today: Gervasoni; Righetti; Scheggia; Tinetti and Pedretti to name a few.

"You won’t find any Morgantis,” says Thomas. “That line died out around here.”

CO NTI N U E D O N PAG E 9

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

L OST FEATU R E

V I L L A PA R M A , H E P B U R N S P R I N G S .

PICTURE BY DALE CALLAHAN

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

Apart from the names, another reminder of

“The real legacy of the people from that part

the Swiss Italians is a world-famous recipe

of the world is all around us,” says Gary. “The

for a sausage. Recognised by the Slow Food

people from that part of the world were familiar

organisation in Italy, it is called the Bull Boar. It is

with mineral water and spas. It was part of their

a mixture of coarsely ground beef and pork that

culture. So when they discovered water pouring

has been marinated in red wine, that itself has

out from the springs in Hepburn, these migrants

been infused with classic spices such as clove,

lobbied the colonial government to create

nutmeg, cinnamon or mace along with loads of

reserves to protect the surrounding forest to

garlic. They were always

maintain the water quality,”

made at the beginning of

explains Gary. “Without

winter when entire families

them we may not have the

would get together to cut

spa and the spa culture

up whole beasts and stuff

that we have in the region

them back into their own

today.” Gary has travelled

gizzards. These days you

back to his family’s home

can buy them at various

village to research the

butcher shops in the

culture. “The people

district. Many consider the

may have been peasants

butcher at Newstead to

but they had a level of

have the most authentic

European sophistication.

recipe, basing it on the

Even the shepherds can

Gervasoni recipe (23-25

speak several languages,”

Lyons Street, Newstead.)

he says. “Being migrants themselves and coming

The Swiss Italian bricks and mortar heritage is self-evident. Drive out to

G A RY T H O M A S , S PA D E TO B L A D E PICTURE BY RICHARD CORNISH

would not look out of place on the banks of Lago Maggiore. You can visit Australia’s oldest Italian built building at The Old Macaroni Factory (64 Main Rd, Hepburn Springs). It was built in 1859 by the Lucini brothers and you can take a tour of the historic building with its 150-year-old murals every Saturday. Then there is Lavandula Swiss Italian Farm. A heritage stone property dating back to the 1850s celebrates the Swiss Italian heritage with its Primavera Festival on Sunday 22nd October. This year also sees a Bull Boar making demonstration and the Annual Lavandula Petanque Competition (350 Hepburn-Newstead Road, Shepherds Flat; lavandula.com.au).

the Swiss Italians knew not only how to work

Yandoit and the old streets are lined with Italianate two story villas that

from communal societies,

together but to manage change. They were really accepting of others,” he says. “When the Eastern European Jews arrived to develop the spas in the late 1800s they were accepted. This region became a place people came to. The hippies in the 1970s. The gay community. What the Swiss Italians really left this region, is that wonderful broad sense of community.”

This month sees the 25th anniversary of the annual Swiss Italian Festa in Hepburn running this year from Wed 18th October - Sun 22nd October. It is five-day festival that celebrates the legacy of the migrants who emigrated from the northern cities, regions and Duchies of the north of Italy and Ticino.

Swiss Italian Festa; swissitalianfesta.com LO S T M AG A Z I N E | 9

LO ST EAT

Meat Me At The Arms

S TO RY A N D P I C T U R E S BY R I C H A R D CO R N I S H

T

here is a butcher out the back in the kitchen of The Farmers Arms Hotel in Creswick. He is also a chef. This once rough and tumble country pub in the old gold mining and forestry town of Creswick has new owners and has become known for its house-made charcuterie, sausages and dry-aged beef.

Owner Chris Molloy is a Creswick resident who has established her hospitality credentials as owner of fine dining destination restaurant The Perfect Drop in Daylesford. A few years back she was eating at the Farmers Arms when the thought struck her.

“I need to buy this and do it up,” she says with a laugh. Although the pub was not on the market, she put an offer in and was soon doing up the old 150-year-old pub. “I am a serial renovator,” she says jokingly. Molloy is actually a woman of vision.

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

She moved to Creswick and had faith in the old

The team work with local farmers such as

town. It needed a good pub and she took it on

Brooklands Free Range Pork, Green Hills Natural

herself to make it happen. A year and a half ago,

Beef and Tuki Lamb. Having Nathan working

the Farmers Arms reopened with new fittings,

on-site also means that the team practice whole

furnishings and interiors creating a smart and

carcass butchery –all of the beast is used and

comfortable place for everyman.

none of it goes to waste.

What really sets this place head and shoulders above the competition is the serious attitude the team takes to the preparation of its housemade smallgoods.

Chef Nathan Daniell is also a butcher and together with head chef Luke Hill, they turn out some serious charcuterie. The platter of house cured meats starts with several rolled pieces of finely sliced and perfectly cured bresaola. Then there are thick slices of lomo, cure pork loin, one of the most authentic versions of this Spanish style of charcuterie.

“Chef Nathan Daniell is also a butcher and together with head chef Luke Hill, they turn out some serious charcuterie”

There’s some deep red and flavoursome prosciutto and slices of real, well cured chorizo. Served with grilled bread, beetroot pickled and pickled fennel, this is a starter perfectly suited to a drop of red and the Farmers Arm, Creswick has a good list of local wines and those from further afield.

One of the best sellers is a trio of lamb. There is rolled, slow cooked and grilled lamb belly, big juicy lamb cutlet and a really well made lamb sausage served with a ball of labna rolled in zaatar and all drizzled in pomegranate molasses. Added to the meaty list are favourites like terrine and specialty dishes like crisp crumbed lamb’s brains as well as crowd pleasers such as pork belly with Asian greens or chicken parmigiana made with house smoked ham.

“But hospitality is about people,” says Chris. “And

while the food here is really good, it’s the way we look after people that really counts.”

Farmers Arms Hotel Creswick 31 Albert Street, Creswick Open daily 11.30am-11pm (03) 5345 2221 farmersarmscreswick.com

L O S T M A G A Z I N E | 11

LO ST DRINK

Opening up Passing Clouds S TO RY BY RI CH A RD CORNIS H PI C T U R E S BY M A RNIE H AWSON

T

he aroma of wood smoke mingling with the smell of cooking meat wafts around the vineyard. Perched on a hill, surrounded by extinct volcanoes and vast tracts of native forest, Passing Clouds is a winery that has evolved with changes in the physical climate and the changing tastes of the wine lover. In the early 1970s, Graeme Leith and Sue Mackinnon planted shiraz and cabernet sauvignon vines in scant dry soil in old gold diggings, north west of Bendigo. With the grapes they made a blend that went on to win medals, and make Passing Clouds a name much admired by wine drinkers around the world.

In 2009 Sue lost her battle with illness. In 2010, the millennial drought proved too much for Graeme who moved the winery to their vineyard at Musk, a short drive from Daylesford. At 700 metres, and with 1000mm of rainfall a year, it was more suited to cold 12 | L O S T M A G A Z I N E

“The aroma of wood smoke mingling with the smell of cooking meat wafts around the vineyard.” climate varietals. The opening of the cellar door also saw the start of long winery lunches, something the modern wine lover, particularly those who travel to cellar doors, is looking for.

The simple but truly delicious offer of dishes such as charcuterie platters, grilled free range meats and chicken, and plates of roasted seasonal vegetables are perfect partners to Passing Clouds range of wines.

This month the team are preparing for the Annual Vintage Release. It is a decades long tradition. The last Sunday in November sees the release of the previous year’s vintage.

After spending nearly a year and a half quietly maturing, the wines of 2016 will be opened for the public to taste and assess for the first time. “’Elegance’ is the word that defines these wines,” says Passing Clouds winemaker Cameron Leith. He is particularly excited about the Fools on the Hill estate chardonnay.

After 12 months on French oak, it is complex but maintaining that signature elegance with ​ aromas of citrus, white spice and stone fruit.

The 2016 Fools pinot noir is all about summer berries and cherries with fine tannin texture from new French oak. Also on show for the first time is the 2016 Graeme’s Shiraz Cabernet - a masterclass in the art of blending in a bottle. Add to this a NV sparkling blanc de blanc, the new Bendigo Shiraz and a new

Gewurztraminer. This is a really fun day with a three-course lunch option and Derek Guille’s band The Ugly Uncles performing.

SUNDAY 26TH NOVEMBER 10AM-5PM ANNUAL WINE RELEASE - $15 ENTRY (INCL TASTING, RIEDEL TASTING GLASS & SURVIVOR PACK) $55 SET PRICE LUNCH (BOOKINGS ESSENTIAL) 30 RODDAS LN, MUSK; DAILY 10AM-5PM; LUNCH FROM 12PM FRI-MON; (03) 5348 5550; PASSINGCLOUDS.COM.AU

relax... massage. facials. reflexology. vibrosaun. healing. meditation. tarot. retail.

11 Howe Street, Daylesford 3460 | 03 5348 1099 | massagehealing.com.au

Honey Man STORY AND PIC TURES BY RICHARD CORNISH

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

D

es O’Toole is one of those blokes whose mouth barely opens when he talks. A hard-working bushman and apiarist, he has spent his life in the forests of Central Victoria and those further north. He bought his first beehive when he was 18. He was working with neighbouring family, the McCahons who were also making frames and boxes for the honey industry. Keen to earn a few extra dollars, Des bought a hive to sell the honey. Eventually he went out on his own and for the past 35 years he has worked 12 hours a day, 7 days a week with his bees to produce some of the best honey in the country.

“I started out here in the Wombat State Forest,” says Des as he checks his hives, smoker in hand. “Here the bees feed on Messmate, Manna Gum and Peppermint Gum,” he says.

He likes he flavour of Messmate that he describes as ‘malty’. The various species in the Wombat only flower every three to five years so he puts his hives on farms with stands of Yellowbox towards Castlemaine. Bees foraging on Yellowbox produce good flows of honey.

“It’s my favourite,” he says.

Despite his tacit manners Des has a dry wit, an encyclopaedic knowledge of the bush and an aficionado’s appreciation of honey. He can detect six or more different species in a single

L OS T P RO D U C E

honey. He scratches the wax off a frame with his gnarled finger, tastes it and reels off the names of the trees the bees have been feeding on: Messmate, Mallee, Kangaroo Flower.

“That’s that sharp taste at the end,” he says.

“It’s Kangaroo Flower, a little native. Younger people like that sort of flavour.”

Des and his wife Debi do as little as possible to get their honey into the jar. He doesn’t use words like ‘raw honey’ or ‘cold processed’.

Des is too old school. “We take the wax caps off,” says Des. “We spin it in a centrifuge, filter it through cheesecloth and then put it in a jar,” he says. “I have seen a lot over the years,” he says, describing his office colleagues of wallabies, koalas and reptiles. “Climate change is affecting the bush in different ways,” he says with a tone that borders on empathy for the trees. “The bush really feels the heat. Gum trees are used to hot days,” he says. “But not these long spells of hot day after hot day. The trees lose their leaves and you can see right through the bush.” Des, however, sees a sweet future. Recent wet could mean a good year for great honey.

Des and Debi O’Toole can be found at local farmers markets and their road side stall is open 7 days at 143 Jubilee Lake Rd, Daylesford ph (03) 5348 2997.

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With Lost Magazine.

To advertise your business, promote your upcoming gigs and events or let us know about a fantastic hidden gem in our region, get in touch with the team at Lost Magazine.

Phone 03 5348 4927 Email advertising@lostmagazine.com.au L O S T M A G A Z I N E | 15

THE ELDERFLOWER SOUR European in origin, the Elderberry tree producers clusters of delicate lacy flowers in Spring and berries in autumn that can both be used to create syrups that are the perfect addition to many seasonal cocktails.

Sours are the most traditional of cocktails, mixing a basic spirit (gin, whisky or brandy, lemon juice and simple (sugar) syrup, often shaken with an egg white to give a smooth and delicious mouth-feel. The Elderflower Gin sour uses elderflower cordial in place of syrup, adding a subtle floral sweetness that balances perfectly against the gin and lemon juice.

Natasha Morgan makes an amazing elderflower cordial using locally foraged flowers, which we use in the bar and can be purchased directly from her in season or you can always try making your own.

INGREDIENTS

45mls of your favourite gin 20ml Natasha Morgan Elderflower Cordial or elderflower syrup 30ml freshly squeezed lemon juice 1 egg white

Passing Clouds Winery cellar door & Dining Room 9 minutes from daylesford

METHOD

Place all the ingredients into a cocktail shaker, add ice then shake vigorously.

Strain into a chilled martini glass.

STOCKISTS

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

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

Natasha Morgan Cordials available at Manteau Noir (Shop 1, 27 Vincent Street Daylesford) and from The Local in Ballarat (localcafeballarat.com) A fantastic selection of artisan and well-known gins are available from Celebrations at Foxxy’s Daylesford.

55 Vincent St Daylesford Ph 5348 3577

LO S T O C TO BER C O C K TA I L

P R O U D LY B R O U G H T T O Y O U B Y

THE Elderflower Sour

BY LOC AL MIXOLOGISTS BERNARD AND BESS GL AUDE

Belvedere Social will be hosting a daily aperitivo during the Swiss Italian Festa, from 4-6pm, with Salvatore Rossano (piano accordion) and Emiliano Beltzer (guitar) playing Southern Italian songs from 4.30pm on Saturday 21 and Sunday 22 October.

LO ST EAT - O CTO BE R RE C IPE

Honey Bikkies This recipe for short, sweet and lightly spiced butter biscuits is from Gary Thomas from Spade to Blade. He uses Des O’Tooles messmate honey collected by bees foraging in local forests. He also uses emmer flour, an ancient grain, from Powlett Hill. If you can’t find emmer flour, substitute with plain flour. Perfect with a pot of hot tea.

125g unsalted butter, cubed, room temp. ⅔ cup caster sugar 1 large tablespoon honey 1 egg yolk 1 teaspoon ground cinnamon 1 cup emmer flour 1 teaspoon baking powder ¾ cup self-raising flour 2 tablespoons caster sugar, extra ½ teaspoon cinnamon, extra

Preheat the oven to 180OC/160OC fan forced. Prepare two flat baking trays by lining with baking paper. In a bowl cream together the butter and until creamy.

Add the honey and mix. Add the egg yolk and mix. Sift in the cinnamon, flours and baking powder. Mix to form a dough.

Roll out to 1cm thick and cut out into small rounds using a biscuit cutter. Place on the trays. Mark with a fork. Mix extra sugar and cinnamon and sprinkle over biscuits. Bake for around 10-15 minutes or until golden and the kitchen filled with the aroma of spice. Remove from the oven. Allow to cool for a few minutes and then place on cake rack.

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

A lifestyle store.

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108 Main Rd, Hepburn Springs Tel: 5348 4353 Wed-Sat 10-5 Sun & Pub Hols 10-4 portal108.com.au

DELI // TOASTIES // COFFEE 97 Vincent Street, Daylesford open 7 days, (03) 5348 3756 (next to the wine shop)

wine shop & bar local, organic, natural, traditional…WINES!

Est. May 2013 97 Vincent Street, Daylesford open 7 days, (03) 5348 3756 (next to the delicatessen) 20 | L O S T M A G A Z I N E

LO S T M A K E

Hands On

S TORY AND PIC TURES BY RICHARD CORNISH

“If a piece ever breaks, I bury it in the backyard. I think it is important to leave a legacy of your life for the archaeologists of the future.”

CO N T I N U ED O N N E X T PAG E

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

C

eramicist Emma Jimson hands over a little cup of coffee. It is dark black with a beautiful lustre. When held up to the light it is slightly translucent. It is fine porcelain, fits snuggly into the hands and somehow feels both rustic and delicate. It is truly beautiful.

Emma works from a light filled studio Pom-megranite at Pastoria East in the foothills of the Cobaw Ranges. She works in slip casting which involves creating a form and from this is made a mould. A slurry of clay, or slip, is poured into the mould. After a certain period of time some of the clay will have set. The excess slip is poured away and the porcelain left to harden. It is then glazed if necessary then fired at high temperature.

What is most notable is the texture on her ceramics. The stunning clean lines of a kimchi fermenter are broken on the side the by the ribs and curls of the form of the leaves of wombok – Chinese cabbage.

“I take a real leaf and make a form using latex,” she says. “It is a way of capturing the beauty of nature.” The kimchi rock is co-production with Daylesford’s Sharon Flynn from the Fermentary. Emma has also been inspired by Trentham chef Annie Smithers. “I was doing a cooking class with Annie and there was this beautiful texture on her purse,” explains Emma. “It was actually tripe. Tanned tripe. It was so beautiful and so intricate.” Emma took a mould, made a form and this tripe texture has now been used in Emma’s bowls, cups and other ceramics.

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

She has even used caul, the lace like lining of fat from inside a sheep, as a texture to create truly beautiful bowls.

Emma is a trained ceramicist who studied at the VCA and Monash University. She believes that we have reached peak consumerism and are heading to a time where household goods such as tableware once again will become precious. “When you can buy a dinner set from Ikea for very little money it no longer becomes valued,” she says. “Our parents were given a dinner set when they were married and that lasted them for their lives together”.

Although slip casting allows pieces to be replicated time after time while the mould remains intact, Emma remains an artisan. “I only do limited numbers of one piece,” she says.

“After that I need to create something new.”

Creating something new is no mean feat.

Her iconic fermenters, for example, are so complex that they took years to develop including making models in clay, prototypes in wood and lots of experimentation along the way. “If a piece ever breaks,” she says. “I bury it in the backyard. I think it is important to leave a legacy of your life for the archaeologists of the future,” she says with a smile.

Emma’s work is available at Chairmakers Wife, Kyneton. She holds regular workshops at Pom-me-granite Studio. It is also open by appointment only at 1732 Baynton Rd, Pastoria East. Call 0438 808 663. pommegranite.com.au

October happenings Events, festivals, concerts and entertainment 01-29 OCT

A FRIDA KAHLO INSPIRED EXHIBITION: THE WOUNDED DEER

Co-curated by Thomas Delohery & Sandra Minchin, this exhibition of contemporary Irish and Melbourne artists shows works inspired by renowned Frida Kahlo. The end results are beautiful, detailed and tumultuous, revealing an intense connection to Kahlo’s work and life experience. Opening Sunday 1 Oct at 2pm for a live art performance by Sandra Minchin and featuring Rochelle Quantock. Tickets at the door.

Convent Gallery, 7 Daly Street, Daylesford. www.conventgallery.com.au

01-31 OCT

ARTOBER

A celebration of the arts of the Hepburn Shire and beyond, incl local artists, galleries, community and neighbourhood groups, school and youth groups. Offering a diverse range of artistic expression, ARTOBER runs through to mid-November incl galleries, open studios, workshops and events. The signature event during ARTOBER is the Daylesford Art Show held over the Melbourne Cup long weekend.

For full program and events visit www.artober.com.au

07-08 OCT

MT MACEDON GARDEN LOVERS FAIR

View the magnificent Bolobek garden, meet growers and select plants and garden treasures from around 40 stalls as well as children's activities, garden tours, sculptures, guest speakers and garden celebrities. Presented by the Mount Macedon & District Horticultural Society.

10am-4pm, 370 Mt Macedon Rd Macedon. www.gardenloversfair.com.au

18-22 OCT

SWISS ITALIAN FESTA

Undoubtedly one of the most popular festivals in the region, this year sees the 25th anniversary of this joyous cultural festival where the people of Hepburn Springs and Daylesford show off to their neighbours and the wider community, their pride in the strong links to the Swiss and Italian settlers of the district in the 1850s. The Festa highlights the wide-ranging skills and diversity of the present community and the areas unique environment.

There is an incredible amount of events, dinners, feasts, performances, demonstrations, exhibitions, competitions, workshops and masterclasses held across just 5 days with notable highlights being the Grand Parade and Fair Day on Saturday and the grand finale of the Lantern Parade and Fireworks Finale on the Sunday evening.

For full program head to www.swissitalianfesta.com

20-21 OCT

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

KYNETON MUSIC FESTIVAL PARTY IN THE PARK

Head to Kyneton for a weekend long party in the park. From alt-country blues through soul, sweet guitar pop, disco and soft punk to all out rock and roll, an extraordinary line up awaits your ears! Presented by Triple R, the sixth annual Kyneton Music Festival is developing some serious cred for music fans, held in the picturesque surrounds of historical Piper Street, this is a music festival not to be missed. For more info, tickets and latest line-up visit: www.kynetonmusicfestival.com.au

Workshop and classes EVERY WEEKEND IN OCT

7-8 OCT

GUITAR MAKING WORKSHOP WITH WILDWOOD INSTRUMENTS

Wildwood Instruments, located in the beautiful countryside surrounding Daylesford, welcomes students to come and make an electric guitar or bass in their purpose built, guitar-making workshop, in just two days! You can choose from their range of popular electric and bass guitar kits and be guided through process in fully equipped workshop. Courses start from $599, are held every weekend and you get to take home the custom guitar that you have made!

Wildwood Instruments www.wildwoodinstruments.com.au INTRO TO SIGNWRITING AND PINSTRIPING DAVE STEPHENSON

Discover the techniques of hand brush lettering, using traditional sign writing mediums and techniques. Participants will also explore the techniques involved in traditional pin-striping with a traditional squirrel hair brush and enamel paint. Brought to you by Stockroom’s exclusive program of Masterclasses by recognised expert artists, designers and craftspeople. www.stockroomspace.com/masterclass-timetable

14-15 OCT

DRYSTONE WALL CONSERVANCY WITH JOSH BOWES

Join renowned local stonemason, artist, sculptor and designer, Josh Bowes to learn the art of drystone walling and be part of this important community initiative to restore a part of the gold rush era. Learn through onsite historic examples, demonstrations by Josh and the hands on rebuilding of historic drystone walls, just outside Daylesford and Hepburn. Suited to anyone wanting to learn the art of drystone walling. No prior experience required. www.natashamorgan.com.au/workshops-and-events

26

OCT

BOTANICAL WORKSHOP WITH SIMON RICKARD - TREE PEONIES

Known to the Chinese as the Flower of Heaven, tree peonies are the most sumptuous of all garden plants.Their enormous, shot-silk flowers have to be seen to be believed. This is a unique opportunity to see Simon Rickard's private collection of tree peonies during peak bloom. Held at the beautiful Casa Allegra in Trentham, this is a botanical experience not to be missed.

Enquire 0425 753 235. Tickets: www.ticketebo.com.au/rickardgardenseries

28

OCT

SELF PORTRAIT PAINTING WITH DANIEL BUTTERWORTH

From Stockroom's exclusive program of Masterclasses: an energetic one-day crash course into creating a self-portrait in acrylic paint with Archibald finalist and local artist, Daniel Butterworth. Over the day Daniel will offer an insight into his own practice and guide you through a range of techniques with a focus on a loose painterly approach. Lost Magazine have undertaken this masterclass and as a beginner, we took home a masterpiece! Highly recommend. www.stockroomspace.com/masterclass-timetable

04

NOV

BEAUTIFUL BOWLS CRAFTED IN CLAY

1 day workshop (plus a 2-3 hour glazing session) learn about slump moulds, wonders of pottery plaster, types of clay, why I love porcelainmake your set of small bowls. Learn the basics of surface decoration and glazing techniques. $150 over 2 weekends.

Pom-Me-Granite Studio www.pommegranite.com.au/news L O S T M A G A Z I N E | 25

Escaping to Daylesford?

We’ll make you feel right at home.

Friday Night Drinkies and a roaring fire at the Daylesford Hotel (now with free nibbles) Plus Sunday Roast Lunch only $25 Catch up with friends before the weekend hits and enjoy a free tasting plate on us for every group of two or more people Between 5-7pm every Friday.

We heart our town and we think you will too.

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

DAYLESFORDHOTEL.COM.AU

Gig Guide T O A D V E R T I S E I N O U R M O N T H LY GIG GUIDE, CALL 03 5348 4927 P H O T O B Y M AT H E U S F E R R E R O

THE OLD HEPBURN HOTEL

236 MAIN ROAD, HEPBURN PH 5348 2207 OLDHEPBURNHOTEL.COM.AU

SUN 1ST OCT

SALTY DOG 5.00-7.00PM FREE ENTRY FRI 6TH OCT

CROAKY KARAOKE 8.30-11.30PM FREE ENTRY SAT 7TH OCT

NAT ALLISON

SUN 8TH OCT

SAT 14TH OCT

8.30-11.30PM $10 ENTRY

8.30-11.30PM $5 AFTER 9PM

FRI 13TH OCT

SUN 15TH OCT

DAG & CIGGY WITCH

SPOOKY CROAKY KARAOKE

8.30-11.30PM FREE ENTRY

MATTY CHAPS

CHARLEY JAMES 5.00-7.00PM $5 ENTRY

8.30-11.30PM $5 AFTER 9PM

FRI 20TH OCT

GLENNY RAE VIRUS WITH ROB LUCKEY & THE LUCKY BASTARDS 7:30PM $12 PRE-SALE/ $15 ON DOOR

SUN 22ND OCT

OUT OF THE BLUE 5.00-7.00PM FREE ENTRY SAT 28TH OCT

NAT ALLISON 8.30-11.30PM $5 AFTER 9PM

SAT 21ST OCT

GILLY & TERRY

8.30-11.30PM $5 AFTER 9PM

BLUE BEAN LOVE

115 MAIN ROAD, HEPBURN SPRINGS PH 5348 2297 FACEBOOK.COM/BLUEBEANLOVE

SAT 30TH SEPT

FRI 6TH OCT

6.00-8.00PM FREE ENTRY

6.00-8.00PM FREE ENTRY

SUN 1ST OCT

SAT 7TH OCT

NEXT EPISODE

STEPH BITTER 6.00-8.00PM FREE ENTRY

JO JO RAINWATER

JAMES HICKEY

6.00-8.00PM FREE ENTRY SUN 8TH OCT

FRI 13TH OCT

THE OLD MARRIED COUPLE

6.00-8.00PM FREE ENTRY SAT 14TH OCT

CAROLINE GALE 6.00-8.00PM FREE ENTRY

OPEN MIC NIGHT

SUN 15TH OCT

4.00PM-LATE

6.00-8.00PM FREE ENTRY

POLAR BARE

FRI 20TH OCT

FRI 27TH OCT

6.00-8.00PM FREE ENTRY

6.00-8.00PM FREE ENTRY

SAT 21ST OCT

SAT 28TH OCT

6.00-8.00PM FREE ENTRY

6.00-8.00PM FREE ENTRY

SUN 22ND OCT

SUN 29TH OCT

SCOTT FRASER

NICK NOON

NIGHT ELK 6.00-8.00PM FREE ENTRY

PEASANT MOON

BUCK JR.

STAND UP COMEDY 6.00-8.00PM FREE ENTRY

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

Restaurants and Cafés

Wineries and Farmgates

BELVEDERE SOCIAL 5348 2088 82B Vincent St Daylesford. Lunch & Dinner Wed-Sun. Cocktail Bar, Tasty Bar Menu and Fine Dining. Beautiful rear courtyard.

LAVANDULA SWISS ITALIAN FARM 5348 3329 350 Hepburn-Newstead Rd Shepherds Flat Open 10.30am-5.30pm Thurs-Mon. Open 7 days School Holidays. Mediterranean fare.

CLIFFYS EMPORIUM 5348 3279 30 Raglan Street Daylesford Breakfast & Lunch Daily in historic cafe Great food, coffee, deli and produce

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

DAISY DINING 0412 199 526 Bespoke caterer in the Daylesford area. Specialising in small events and personalised dinners.

Call to arrange a special experience.

THE PARKLAND 5422 3769 37 Piper St Kyneton. Lunch & Dinner Fri-Tue. Stylish dining space with inviting bar. Eat casually, drink seriously. Eat seriously, drink casually.

DAYLESFORD HEALING MASSAGE 5348 3329 5/11 Howe St Daylesford. Open daily. Bookings essential. More than just a massage - Mind Body and Soul. massagehealing.com.au

DAYLESFORD HOTEL 5348 2335 2 Burke Square Daylesford Dinner from 5pm every night. Lunch Fri-Sun Seasonal pub food, terrific wine & beers

PASSING CLOUDS 5348 5550 30 Roddas Lane, Musk. Winery open daily 10am-5pm. Lunch 12pm Fri-Mon (bookings essential). Fresh seasonal produce.

SALUS SPA AT LAKE HOUSE 5348 3329 4 King St Daylesford.

Open daily. Bookings essential. Blissful treatments and mineral water spas.

DOS 5348 3756 2/97 Vincent St Daylesford. Open daily. Mon-Fri 7am-7pm Sat-Sun 8am-6pm.

Full range delicatessen, toasties & coffee.

RUBENS @ HEPBURN 5348 2843 70 Main Rd. Hepburn Springs.

Lunch Wed-Sun. Dinner 7 Days.

Mediterranean cuisine and take-away.

FARMERS ARMS DAYLESFORD 5348 2091 1 East Street Daylesford. Lunch & Dinner Daily.

Fantastic menu, huge range beers, wines and spirits. Dog friendly beer garden.

SAULT 5348 6555 2439 Ballan-Daylesford Rd, Sailors Falls. Dinner Wed-Sun. Lunch Fri-Sun. Contemporary fine dining in magnificent surroundings.

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

FRANK & CONNIE'S KITCHEN 5348 1156 97 Main Rd Hepburn Springs. Dinner Wed-Sun. Lunch Fri-Sun. Whatever comes out of the pot!

Sunday sessions wood-fired pizzas & cocktails.

WINE & THE COUNTRY 5348 3756 1/97 Vincent St Daylesford. Open 7 days. MonFri 12pm-late. Sat-Sun 10am-late.

Wine Shop & Bar. Next to deli.

STOCKROOM 5422 3215 98 Piper St Kyneton. Open Thurs-Mon. Exciting art hub, gallery, exhibition & retail. Cutting edge contemporary art & design stockroomspace.com

LAKE HOUSE 5348 3329 4 King St Daylesford. Lunch & Dinner Daily. One of Australia's most awarded regional restaurants on banks of Lake Daylesford.

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.

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

PASSING CLOUDS 5348 5550 30 Roddas Lane, Musk. Winery open daily 10am-5pm. Lunch from 12pm Fri-Mon (bookings essential). Fresh seasonal produce.

Spa, Massage and Beauty

Let's shop til we drop...

TO LI S T YOU R B US I N E SS I N OU R D I REC TO RY CALL 03 5348 4927 OR EMAIL US ADVERTISING@LOSTMAGA ZINE .COM. AU

F&CK WHATEVER COMES OUT OF THE POT The world started with an onion. Well in my world anyway. Everything is made from scratch, just like the kitchen of my grandparents, Frank and Connie. My little restaurant and menu is a reflection of my home, my history and my family; generations of shared meals over long laden tables with loved ones. My food is also a reflection of my 20-something years of cooking across colourful and diverse cuisines. I call it simple good food, cooked beautifully. With some cheeky attitude on the side. Whatever is in season this week is what I will use.

The restaurant is also the perfect size for intimate gatherings of 20-30 people for when you need a little venue to celebrate something big.

This month, we celebrate the arrival of Spring with beautiful pizzas cooked in the wood oven and drink specials every Sunday afternoon.

So come and dine at my place. We are here to make your stay away that little bit more special.

97 Main Road Hepburn Springs

03 5348 1156 caliopi@frankandconnies.com.au

frankandconnies.com.au

Produce and Farmers Markets

October is when Spring really starts to show her pretty face. Bulbs are all well and truly in bloom and most farmers are now harvesting all of the brassicas with strawberries, beans, asparagus and peas becoming much more plentiful. Potatoes are still delightful as citrus fruits, especially lemons are incredibly plentiful.

S U N D AY 1 S T O C T O B E R

DAYLESFORD SUNDAY MARKET 8am-4pm Daylesford Railway Station, Midland Hwy CASTLEMAINE FARMERS MARKET 9am-1pm Moyston St, Castlemaine GREAT GISBORNE MARKET 9am-2pm Hamilton & Aitken St Gisborne S AT U R D AY 7 T H O C T O B E R

S U N D AY 8 T H O C T O B E R

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

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

WOODEND FARMERS MARKET 9am-2pm High Street Woodend

CLUNES FARMERS MARKET 9am-2pm Collins Place Clunes MALDON MARKET 9am-2pm Cnr Church & Edwards St Maldon

S AT U R D AY 1 4 T H O C T O B E R

S U N D AY 1 5 T H O C T O B E R

BALLAN FARMERS MARKET 9am-1pm Mill Cottage, 96 Inglis St Ballan

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

KYNETON FARMERS MARKET 8am-1pm St Pauls Park Piper St Kyneton

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

S AT U R D AY 2 1 S T O C T O B E R

S U N D AY 2 2 N D O C T O B E R

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

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

GLENLYON VILLAGE MARKET 9am-1pm Glenlyon Hall TRENTHAM FARMERS MARKET 9am-1pm Trentham Town Square S AT U R D AY 2 8 T H O C T O B E R

S U N D AY 2 9 T H O C T O B E R

LANCEFIELD & DISTRICT FARMERS MARKET 9am-1pm High St Lancefield

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

The region’s oldest pub.

And not a parma in sight.

Join us for our famous Friday night meat raffle in the front bar.

Or extend your weekend and wander across from the Daylesford Sunday Market to avoid having to head home on a Sunday.

With an extensive beer and wine list, a terrific and diverse menu (without a parma in sight), a pooch-friendly beer garden and friendly welcoming staff, the Farmers Arms is sure to complete your stay here in Spa Country.

1 EAST ST DAYLESFORD

•

03 5348 2091 • OPEN 7 DAYS LUNCH & DINNER

THEFARMERSARMS.COM.AU