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Renew your skin this spring Lime & Ginger Salt Polish in our Thermal Cocoon 60 min | $195 weekdays | $225 Saturday & Sunday Book midweek in spring and receive a BONUS Papaya Facial Enzyme Peel whilst enjoying the hydro benefits of the Thermal Cocoon The benefits of this revitalising scrub are enhanced with the therapeutic effects of steam & Vichy shower jets in our Thermal Cocoon. Invigorating & revitalising; the treatment begins with dry body brushing to stimulate blood flow and boost lymphatic drainage. Next a luxurious warm ‘de-stress’ oil is applied followed by the Lime & Ginger Salt Polish. The thermal steam warms the body whilst a gentle head and face massage is performed. Vichy shower jets warmly massage the body, washing away the salts leaving the skin smooth and supple. Finish with an application of skin nourishing body cream for ultimate hydration. Contact us to make a booking.
spa@lakehouse.com.au 5348 3329 lakehousedaylesford
King St Daylesford VIC 3460 lakehouse.com.au
CO N TE N TS C R E AT E
DRINK
Something To Be Proud Of
Just Down The Lane
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STORY
Green Bean Salad
Picture Perfect
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Oh My Goat
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Bake It 'Til You Make It
Musk Farm
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Rest your ale at our beautiful bar. Fill your belly with a delicious meal. Snuggle by the crackling fire. We’ll take care of you. EXCEPTIONAL SERVICE WITH FOOD TO MATCH.
DAYLESFORDHOTEL.COM.AU LUNCH FRI - SUN 12-3PM DINNER 7 NIGHTS FROM 5PM LO S T M AG A Z I N E | 3
VO L 19 I S S U E 1 8 8 | S EP TEM BER 2 0 1 9 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
DISTRIBUTION
Tony De Marco & Theresa Albioli
Taylor Albioli
Ryan Wait
Ritchie & Blosom
F E AT U R E W R I T E R
F E AT U R E W R I T E R
CONTRIBUTING WRITER
CONTRIBUTING WRITER
Larissa Dubecki
Mahmood Fazal
Michael Harden
Anthony Carrubba
LOST MAGA ZINE
COVER IMAGE
3 Howe Street, Daylesford VIC 3460 editor@lostmagazine.com.au 03 5348 2324
Donald Straka "Pride Furniture." By photographer Chris Turner. Read the full story on page 10.
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All content in this publication is copyright and may not be reproduced in whole or in part in any form without express permission of the publisher. All care is taken to ensure accuracy in editorial and advertising however the publishers and any contributors accept no responsibility for errors or omissions. All material herein constitutes information and not advice.
LO ST NE WS
Lost News
L
ife is fleeting... Even more reason to become lost. Lost in our region, lost in our work, lost in our family and friends, lost in ourselves. We have seen snow. We have seen rain. We have felt the chilling cold. The dormancy of winter has made us appreciate the importance of respecting our seasonal foods and preserving what we can. Spring is waking up and boldly reminding us how important all the seasons are. We have been busy bees again in the Lost office. Larissa discovers a hidden gem in the back blocks of Castlemaine aka Johnny Baker. She then meanders down the road to Kyneton to learn how the new kid on the block at Musk Wine Lane makes a pretty damn good wine.
BY THERESA ALBIOLI
adventure in the successful purchase of Stuart Rattle’s former majestic property that is Musk Farm. Our new writer for September Michael Harden visits Holy Goat and discovers the clever girls who are not only passionate about cheese making, but are also brilliant at it. Anthony rounds our stories off with a reminiscence of his childhood that just happened to involve a few bees. With some beautiful images to compliment our equally beautiful stories, please relax and enjoy our little magazine, that is Lost. THERESA ALBIOLI Publisher
Mahmood talks to Paul, the exceptionally talented local artist, who has painted 12 local identities. He also writes a fascinating story about Donald from Pride Furniture. Donald graces our September cover and oozes creativity. Mahmood heads out to Musk to engage in a couples
Pizzeria
La L na Thursday, Sunday, Monday 5pm - 9pm Friday and Saturday 5pm - 10pm Tuesday & Wednesday CLOSED
5348 4123
|
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Home deliveries
24 Albert Street Daylesford
FRIDAY TO SUNDAY |
www.pizzerialaluna.com.au
SEPTEMBER LOCAL MARKET GUIDE SATURDAY 7TH
SATURDAY 14TH
SATURDAY 21ST
DAYLESFORD FARMERS MARKET 9am-1pm Daylesford Primary, Vincent St Daylesford
BALLAN FARMERS MARKET 9am-1pm Mill Cottage, 96 Inglis Street, Ballan
CRESWICK MARKET 9am-1pm Napier & Victoria Street, Creswick
WOODEND FARMERS MARKET 9am-1pm High Street, Woodend
SUNDAY 8TH 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
KYNETON FARMERS MARKET 8am-1pm St Pauls Park Piper Street, Kyneton
SUNDAY 15TH CLUNES FARMERS MARKET 9am-2pm Collins Place, Clunes MALDON MARKET 9am-2pm Cnr Church & Edwards Street, Maldon
SATURDAY 28TH
LANCEFIELD & DISTRICT FARMERS MARKET 9am-1pm High Street, GLENLYON VILLAGE MARKET Lancefield 9am-1pm Glenlyon Hall, Glenlyon EVERY SATURDAY LEONARDS HILL HALL & COUNTRY MARKET 9am-2pm Ballan-Daylesford Road, Leonards Hill TRENTHAM FARMERS MARKET 9am-1pm Trentham Town Square, Trentham
SUNDAY 22ND WOODEND LIONS CLUB MARKET 9am-2pm High Street, Woodend
WESLEY HILL COMMUNITY MARKET 9am-1pm Pyrenees Hwy, Castlemaine
EVERY SUNDAY DAYLESFORD SUNDAY MARKET 8am-4pm Daylesford Railway Station, Midland Hwy
STAY AT The Barn Daylesford Only a short distance from The Convent Gallery 03 5348 2008
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USE YOUR CREATIVITY TO WIN TICKETS TO
THE CONVENT GALLERY G
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This Halloween, Lost Magazine is teaming up with The Convent Gallery to host a ghost story competition. The winning entry will be published in October's edition of Lost, and the author will be given two free tickets to one of The Convent Gallery's infamous ghost tours* To be considered, your ghost story must be less than 300 words and set in rural Victoria. Please submit your story to info@lostmagazine.com.au Entries can either be based on true events, or be fictional, so feel free to get creative! Previously published stories, or work based on an existing piece of media, will not be accepted. Entries close Monday 15th September 2019. This is a game of skill. Judges decision is final. To read all fine print, head to www.lostmagazine.com.au/competitions
LO S T M AG A Z I N E | 9
LO ST PRODU CE
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LO S T P RO D U C E
Something To Be
Proud Of. PRIDE FURNITURE 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 | 11
LO ST CREATE
I
n a cloud of saw dust, Donald Straka works with the ghosts of the forest. “This craftsmanship is becoming old-fashioned,” laments Straka, founder of Daylesford’s Pride Furniture. “Everything in the retail market now is basically boxes with a few legs bolted on.”
Donald Straka’s father is Croatian, and his mother is French-Egyptian. “Since I was a kid, I always loved building things with my hands,” but Donald was raised on the other side, selling furniture in his parent’s retail business, “I was never satisfied just being a retailer of furniture. I always wanted to build it.”
Amidst the furniture that crowds our daily lives, the delicate touch of artisans is fading. For millennia, artisans have looked up at trees and sculpted a comfortable way of life. In carved woodwork, craftsmen try to honour the ornaments of nature. In Ancient Egypt, the nobility would furnish their palaces with opulent wooden chairs, delicately carved dining tables and bed frames with legs sculpted into lions and bulls. And it’s staggering to think that since the age of Pharaohs, modern furniture is still framed along the same design principles.
Although Pride Furniture is a family-run woodwork business with a history that winds back 30 years, the essence of the craft has been ingrained in Donald’s blood. “We’re currently working with a designer who approached us with an illustration of a staggered leg dining table that we evolved into a city skyline,” Donald entrusts his hands with his imagination, “we want to make furniture that tells a story.”
So what have we lost with bespoke furniture? “Things with heart in them,” asserts Donald.
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Fifteen years ago, he was offered a chance to buy woodworking machinery from a retired mystic of the trade. Armed with panel saws, spindle moulders and drum sanders, Donald gave up the suit-and-tie floorshow for a factory on East Street in Daylesford.
LO S T C R EATE “I almost remember every single piece I’ve made since. I know how I’ve built it and I remember the grain structure of most of it.” Donald’s work feels like rustic re-imagining of Art Deco furniture, a decorative aesthetic that highlights modern style with intricate craftsmanship and rich materials. “I can remember making a parquetry table, it was an all curved and arched table top. And timber naturally doesn't like having curves and arches in it. But once you make it all work and see how it ties together...you just feel like you’ve brought something to life.“ Whether it’s the wooden flames erupting from the base of Bernini’s Saint Lawrence or the armchair of Queen Hetepheres, artisans have always shared the tenets of their craft with eager disciples—a skill that stems from our relationship to nature. “I still draw inspiration from nature and the timber itself.” Donald’s practice soaks in the Wombat State Forest, where he takes his
children for lazy afternoon bush walks. “I love stringy bark because of the natural Australian features in it and American black walnut because I love the brown lustre.” Although Donald’s mind wanders around those trails of the Dja Dja Wurrung peoples, it’s alone in his factory, to the music of panel saws, that his practice cycles through the shared spirit of man, machine and forest. “As you sand it, the wood becomes smooth and you see the grain evolve. There’s something in the satisfaction of seeing the end piece, something that I’ve made with my hands,” Donald reflects, “Having a craftsman's piece in your house is meaningful. It can make someone's house—a home.” Pride Furniture 7/37 East St, Daylesford 0422 111 310 pridefurniture.com.au
L O S T M A G A Z I N E | 13
LO ST R RE E CIPE
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Green bean, quinoa, roasted pumpkin and pickle salad. BY CALIOPI BUCK FR ANK & CONNIE'S KITCHEN INGREDIENTS S A L A DÂ 300G GREEN BEANS 500G PUMPKIN 1 /4 C U P R E D Q U I N O A 40 G SUNFLOWER SEEDS 1 / 3 B U N C H I TA L I A N PA R S L E Y 5 0 G N AT U R A L W H O L E A L M O N D S 70G SHALLOTS 4 0 G G R E E N S U LTA N A S 50G GRUYERE S A L T/ B L A C K P E P P E R DRESSING 9 0 G D AT E M O L A S S E S 5 G S A LT 50G RED WINE VINEGAR 30ML LIGHT OLIVE OIL OR BLEND PICKLE LIQUOR 160 RICE VINEGAR 1 0 0 G WAT E R 1 0 G S A LT 30G SUGAR METHOD
Preheat oven to 170 degrees. Peel and slice shallots 4 mm thick. Place in small bowl with the sultanas. Put all pickle ingredients in a pot and bring to boil. Simmer 1 minute and then pour over sultana mix. Set aside to soak. Overnight is preferable but a few hours of pickling can suffice. Once the sultanas are visibly plump you're good to go. Roast almonds in the oven until crisp and light brown on the inside. 6/10 minutes. Once cool chop up in the food processor until they are in the middle of chunky and fine. You could also just put in a clean t towel and smash with a pot. Saves washing up more dishes. Peel then cut pumpkin into 8 cm chunks. Oil then season well and place on a tray with grease proof paper and roast in the oven until caramelised.
Approximately 20 minutes-ish. Set aside to cool. Place quinoa in a pot with 3 times the amount of water and bring to the boil. Cook until tender but still holding a bite. Boil some water in a medium pot. Add salt. If it's salty like the sea you've put enough in. Top all the green beans. Boil for 1.5 minutes. We want the bean not super raw but still with a good crunch. Refresh in cold water then drain and set aside. Pick Italian parsley, wash and then slice finely. To make dressing mix the molasses with the salt and vinegar and then whisk in the oil. Set aside. This will keep in the fridge for a few weeks at least too. Assemble the salad: Combine all ingredients except the dressing and cheese in a big bowl and have a good mix with your hands. Put in a 1/4 of the dressing and taste. I'd put more in at this stage but depending on your love of vinegar and pickle add what you think. Season with salt and pepper to your taste. I aim for a nice balance of zing and sweetness. Once you're happy with the flavour put in a bowl or platter. Grate the cheese over the top. The finer the better. Serve. If you are eating the salad at a later time leave the cheese off until serving. You could use charred broccoli instead of beans if you like. Eats beautifully with a juicy baby chicken or anything really. Happy eating TO SERVE
Step 1: Divide puree evenly into 4 dinner bowls. With a slotted spoon, gently place each cheek onto the puree. Use a ladle to get a good amount of the braised vegetables and liquid over each bowl. Step 2: Garnish with fresh chopped parsley or grated fresh horseradish, Match with Passing Clouds 2014 Syrah.
LO ST C OCKTAIL
RO L E X A SIP FOR E VERY ACHIE VEMENT
30 ML MACEDON DRY GIN 30 ML MAIDENII SWEET VERMOUTH 7. 5 M L D O M B E N E D I C T I N E 7. 5 M L L U X A R D O M A R S C H I N O L I Q U E U R 1 DASH ANGOSTUR A BIT TERS GARNISH MAR ASCHINO CHERRY
STIR DOWN ALL INGREDIENTS OVER ICE UNTIL CHILLED TO THE DESIRED T E M P E R AT U R E . S T R A I N A N D S E R V E . GARNISH WITH A MAR ASCHINO CHERRY
ANIMUS DISTILLERY 1/89A Piper Street Kyneton (03) 5403 2431 Wed-Fri from 4pm. Sat-Sun from 12noon. animusdistillery.com.au
Bake It
LO S T EAT
'Til You Make It JOHNNY BAKER STORY BY L ARISSA DUBECKI PHOTOS BY CHRIS TURNER
L O S T M A G A Z I N E | 17
LO ST EAT
Y
ou could say Johnny Baker is a stage name. It’s the alter ego of John Stekerhofs, professional chef, self-taught patissière and all-round bon vivant. It’s also the name of the singular, bustling coffee stop and pastry heaven he’s run in the heart of Castlemaine since 2015. Hidden at the rear of the Newnorthern Art Hotel, near the Castlemaine Botanic Gardens – look for the de rigueur small sign pointing the way, or just follow your nose - is where you’ll find the always-pumping Johnny Baker. It’s colonised the old drive-through bottle shop, where coffee and cakes have replaced champagne and chardonnay. And if the words “drive through” don’t strike you as the food world’s promised land, think again. These pies and pastries are the real, swoon-worthy deal. “I was a chef by trade but realised I had more affinity with sugar and flour than meat and potatoes,” says Stekerhofs, who started in the world of baking as an owner of Carlton’s acclaimed The French Lettuce. “I bought The French Lettuce because I was sick of working nights as a chef, but I didn’t really think it through because it meant swapping late nights for really early mornings. Live and learn.” After Stekerhofs and his wife Annie moved to Castlemaine to pursue Steiner schooling for their children, they bought the old Templeton Café, changing the name to Apple Annie’s. When demand for their pie and pastry driven excellence outgrew the space, the search led them to the unconventional new digs. “I thought I’d start producing there, and it just grew,” says Stekerhofs. “We don’t do table service and you can drive through if you like but there are a couple of tables and some stools.”
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LO S T EAT
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LO ST EAT
There’s also a cute retro caravan taking care of the caffeine side of things, using beans from Bendigo’s Barth Lane Coffee Roasters. It’s worth the deprivation of ordering at the counter for the array of pastries vying for attention. There are fruit-topped tarts and chocolate eclairs, gravity-defying cakes and kid-bait biscuits. Golden-tanned and flaky croissants are the supermodels of the display, including the signature almond version with a centre of crème patissiere, amaretto and almond liqueur. Their popularity is hotly pursued by the pies, which are made the traditional way with crusts mixing lard and butter. Fillings also nod to tradition: crowd favourites include chicken and leek, beef burgundy, and a host of vego options. The baking and café world has changed a lot since Stekerhofs first took up a spatula. Take croissants, for instance: “We used to just put a lump of butter in the middle, which is pretty funny to think about now. These days we use Belgian butter that’s fractionated and all the rest.” The results speak for themselves. Johnny Baker runs through batches and batches every day, often running out well before close. Ditto the pies. “A tradie used to get a mass-produced pie and a Big M, now they go for a wagyu pie and a decaf soy latte,” he says. “Times have changed.”
Johnny Baker Rear 359 Barker Street, Castlemaine 03 5470 5695 johnnybaker.com.au Open daily from 6.30am to 4pm
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LO S T D R I N K
ust Down The J
Lane MUSK LANE WINE STORY BY L ARISSA DUBECKI PHOTOS BY CHRIS TURNER
T
he urban winery movement arrived with a bang in Central Victoria with the June opening of Musk Lane – but first you have to find it.
Tucked down a no-name laneway in central Kyneton (the owners are in the process of having it officially anointed Turners Lane, after the Turner Bros Hardware yard that used to inhabit the site) this working winery, cellar door, wine bar, beer garden and neighbourhood hangout shows that you don’t have to leave the comforts of town for a taste of terroir. “It’s a little bit of a treasure hunt to find us,” says Brendan Lane, former assistant winemaker at acclaimed vineyard Passing Clouds who has taken the plunge to back his own Musk Lane label full-time. “There’s a real sense of discovery when you get here.” What you’ll find is the embodiment of a cool country aesthetic. All corrugated iron and reclaimed timber, the haute-shed cellar door and bar is warmed by a blazing pot belly stove and opens onto the backyard beer garden,
where a lush lawn is the perfect place for children (and dogs) to play while their parents do tastings. Another shed houses barrels full of fermenting Musk Lane grapes, sourced from growers up to an hour’s drive from Kyneton (which enables Lane to tap into the Bendigo, Macedon Ranges and Heathcote wine regions). It’s a broad church, featuring varietals such as fiano, syrah, sangiovese, nero d’avola, pinot gris and nebbiolo (“Everyone is used to the Macedon Ranges doing chardonnay and pinot noir, so I don’t do those,” says Lane). He’s a member of the low-intervention school of winemaking, which means wild yeast ferments and minimal sulphites, and his wines are all vegan to boot. But non-wine nerds simply need to know that Lane isn’t in the habit of shoving wine-speak down his customers’ throats. “I don’t need to give people a big spiel unless they want it. A lot of people just want a drink. I approach this as a bar, not a cellar door where people can get freaked out by a whole lot of serious wine business.”
L O S T M A G A Z I N E | 23
LO ST DR INK
In pursuit of Lane’s easy-going aims, he also sells beer (Sierra Nevada from California is his favourite), gin and tonic (using gin from Macedon’s Mountain Distilling Company) and other producers’ wines from near and far. “I like to buy a mixed dozen and whack it on the board so people can try, say, a cabernet franc from the Loire Valley.” Food-wise, Musk Lane is all about community. People can feel free to bring their own food from home or nearby restaurants. “Rather than get a license to do food I thought, I’m in the middle of town, so let’s share the love. We’re 40 metres from the pizza shop and the Chinese restaurant.
24 | L O S T M A G A Z I N E
If you phone up Donkey Fried Chicken for an order, they’ll probably drop it down to you in person.” Heading into the warmer months, Lane hopes to open longer hours as well as bring in food trucks. “It’s going to be a beautiful spot when it heats up a bit. The festoon lighting makes it look like a Spiegeltent at night. Let’s see where the evolution takes us.”
Musk Lane Wine 1 Turners Lane, Kyneton 0415 890 850 musklanewine.com Open Saturday & Sunday noon-4pm
LO S T F EATU R E
Picture Perfect PAU L A I N S WO RTH A RT S TO RY BY M A H M O O D FA Z A L PHOTOS BY CHRIS TURNER
I
n The Picture of Dorian Gray, Oscar Wilde writes, “Every portrait that is painted with feeling is a portrait of the artist, not of the sitter.” For local artist Paul Ainsworth, his portraits of Daylesford identities are a reflection of his community—an inclusive spirit that defines who he is. “Oh yeah, that’s Geoff. He makes ice cream from duck and goose eggs. Just Chuffed is what it’s called, and that’s his duck, Coco,” explains Paul, as he walks me through a corridor overflowing in canvases. “Simon’s a real character in town. He created the Farmer’s Arms with his wife. I hope I caught that twinkle in his eye. I want to capture not only the character but something they do— their passion.”
Paul’s portraits are striking because they wrestle with empathy, curiosity and the way we think. “I want to get the expression in people's eyes...to capture their emotions at that time, or what their inner thoughts are,” Paul points to a regal painting of Graham, the founder of Passing Clouds, bathed in angelic light, “I think that tells us something deep about the person that will transcend time.” This month, after a 25 year hiatus from art, Paul will be exhibiting 12 paintings in the Bookbarn building on the shores of Lake Daylesford. Although he was born and raised in Liverpool outside of Western Sydney, Paul’s connection to the Victorian country is deeper than even he had imagined.
L O S T M A G A Z I N E | 29
LO ST STORY
“I’ve just recently looked into my family tree and discovered family in Ballan and Bendigo that I didn’t know about. It was interesting, because I always felt like I had come back to something,” Paul’s eyes glaze over as he traces his thoughts, “My family goes back to the late 1800’s, to this area. They were from the Netherlands. But some died in a mining accident, down in a gold mine shaft—a grandfather and his grandson were lost down here.” Paul’s work capitalizes on his sense of synchronicity, he might paint someone he
30 | L O S T M A G A Z I N E
meets on the street, or they may have a lifelong connection to Daylesford, but the essence is sustained in his rendering of the community. “It’s interesting because your environment plays a big role in what your creative output is. So where you are has a great influence, the environment, the people and what you’re doing at the time.” Paul rekindled his love of art in New Zealand, painting abstract pieces inspired by the landscape. “I’m self taught, I just learn as I go and make mistakes along the way.” This experimentation with aesthetics, in his abstract
LO S T F EATU R E work, was interrupted by the flood of images he rediscovered in a series titled Utopia; pop-art paintings from his youth that were reimagined after a visit to his old flat in Sydney. “The old style was about society, now it’s about the individual,” asserts Paul. These days, Paul is drawn to the people that inspire the culture of Daylesford. His creative arch has crystallized beyond the human form, penetrating cues from personalities that trigger a sentiment of the community at large; whether it’s a fleeting thought outside Cliffy’s cafe, the joy from the sound of music or an inviting smile on the street. “As soon as you come into Daylesford, from Melbourne or wherever, the energy changes and you come back down to earth,” Paul explains with a lingering smile, “That feeling is a combination of personality and environment.” Paul places a painting of his neighbour, Evelyn, against his kitchen wall. “She plays the cello. Sometimes she’s practicing and the beautiful sound just wafts down the laneway. I just wanted to capture her because she’s a very shy sort of person doing what she loves. She’s very graceful. A very sophisticated person. But it is just an illusion of paint on a two dimensional surface...like a little bit of magic.” @Paul Ainsworth Arts
WALKING TOURS
OF DAYLESFORD
, Bookings are essential: Daylesford Visitor Information Centre t: 1800 454 891 or trybooking.com
Come on our engaging guided walk and all will be revealed…
AlicesJourneys alicesjourneys8459 0455 519 111 info@alicesjourneys.com L O S T M A G A Z I N E | 31
Lost Wine Club expertly curates a selection of artisanal, small batch, and sustainably grown boutique wines from around the region.
WINE C L U B
Each bottle of wine comes from a small, independent winemaker who personally grows, picks and makes his or her wine by hand, By being part of the Lost Wine family, you are supporting the local, vineyard-to-table winemaker and his or her family and delivering them to your doorsteps, every month. Enquire: lostwine@lostmagazine.com.au
Martin Street Coffee Roasters 21 Martin Street, Blackwood 5368 6525
Grow. Forage. Cook.
LO ST PRODU CE
Oh My
Goat H O LY G O A T C H E E S E
STORY BY MICHAEL HARDEN PHOTOS BY CHRIS TURNER
Y
ou don’t get to be award-winning cheesemakers without loving cheese. An overflowing trophy cabinet and legions of cheeseophile fans across Australia are evidence that Carla Meurs and Ann-Marie Monda, owners and cheesemakers at Holy Goat Cheese in Sutton Grange, truly love their work. But it’s quickly apparent that cheese is not the only thing they love about life on their 82-hectare farm. “One of the best things about making goat’s cheese is that you get to have a goatherd,” says Carla. “Goats are the most gorgeous animals – easy, friendly and they come to a call. They know us - the older goats will come over and acknowledge us whenever we’re in the paddock.” “I always say to people: if you’re feeling a bit down, just go out and hang out with the goatherd. You can’t feel bad when you have a herd of goats coming up to you and schmoozing you and wanting to be patted. They’re like a therapeutic community.”
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LO ST PRODU CE Meurs and Monda bought their farm, a gorgeous undulating property with views to Mount Alexander, native grass pastures and an area of intact woodland, in 1999 with the express purpose of it becoming an organic goat dairy (they gained official organic certification in 2002). The former school teachers had worked with goats on farms in Ireland and Western Australia prior to moving to Sutton Grange, so they’d done their research and knew they wanted to make cheese. So why goat cheese? “Goat milk is distinct and gives you different opportunities for cheesemaking than you get with cow milk,” says Carla. “The fat bubbles in goat milk are much finer so they don’t rise to the top which means you can get gorgeous texture with fermented cheese.” “We make a very particular, traditional style of cheese that the French developed,” says Carla.
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“It involves a long, slow 24-hour fermentation process that I think really captures the particular specialness of goat milk.” The Holy Goat herd, free-ranging and usually kept at just under 100 goats, is milked twice a day, morning and evening. The milk is pasteurised and then turned into cheese within 24 hours. Meurs and Monda make four broad styles of cheese – fresh cheese, mature white mould, mature yeast rind and a brie-like penicillium camemberti cheese. They recently brought out a goat and cow milk cheese called Nectar (named best cheese in Australia in delicious magazine’s 2018 Produce Awards) and are constantly refining the styles that have made their name, like the wrinkly-rinded La Luna. And they’re always on the lookout for new styles. It’s this process of learning – not just about cheese but about their goats and the land the herd grazes on – that keeps things vital for them.
LO S T P RO D U C E “We wanted to make a semi-hard cheese because it’s a different style of cheesemaking and it expands our own skill base,” says Carla. “We’re interested in the land, in planting trees, in the challenges of climate change. We’re not looking at spreadsheets about our finances endlessly – what drives us is that we’re continuously interested in learning and that’s what makes us love the farm and love what we do and where we live.” Holy Goat Cheese 112 Sutton Grange-Redesdale Road, Sutton Grange holygoatcheese.com
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 | 37
HOTEL PRODUCTS DIRECT Commercial Bed Linen
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www.hotelproductsdirect.com.au 1300 651 355 E: sales@hotelproductsdirect.com.au
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LO ST PROPE RTY
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Musk
Farm
LO S T P RO P ERTY
S TO RY BY M A H M O O D FA Z A L
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LO ST PROPE RTY Legacy is a labour of love. For Cathy and Michael Wagner, Musk Farm is more than a country escape—their spontaneous purchase was a life affirming bloom. As you drive into the motor court of their home, you’re greeted by a stone boy playing the trumpet. Water pours from the instrument’s mouth into the pond below, and the sound feels like the crescendo to the garden’s movement.
a French artisan to hang the wall fabric,” explains Cathy.
“We bought the property in 2017, we weren’t contemplating a tree-change at all,” recalls Cathy, “We both just came out of major surgery, I gave up a kidney and Michael got one. They say you shouldn’t make any major life decisions at that time but we did.”
The interior opulence is highlighted in the dining room, where the walls are draped in William Morris’ The Strawberry Thief textile. Morris’ Eastern rendition of the pattern was inspired by the European robins that would steal the strawberries in the kitchen garden of his countryside home. This romantic appropriation of the garden is not just celebrated inside Musk Farm, where Stuart Rattle’s oeuvre naturally comes to life, but also outside, where his collaboration with Paul Bangay synthesizes into that divine ideal that so many poets found amongst nature.
Musk Farm was originally a Victorian Primary School that was repurposed in 1998 by the late Stuart Rattle—one of Australia’s most celebrated interior designers. “The walls have been covered in William Morris fabrics, not wallpaper...and Stuart actually flew out
The garden rooms surrounding their home, of which there are fifteen divided by sculpted English hedges, have been perpetually breathing new narratives into both Cathy and Michael’s embrace of life. “It’s been very life affirming. Two years before we purchased the
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LO S T P RO P ERTY
SHOPPING
CLOTHING & JEWELLERY SHOES & HANDBAGS LETTERPRESS STATIONERY HOMEWARES & MORE
IS MY CARDIO...
108 MAIN RD, HEPBURN SPRINGS (ONLY 3 MINUTES FROM DAYLESFORD)
property, we didn’t know whether Michael would survive or whether we could even do the transplant—there was a high chance that if they did do the transplant he might not survive,” Cathy pauses, “It felt like the next stage in life’s journey, a looking forward not looking back thing.” Cathy works as a psychologist in East Melbourne, and describes the weight of her work as emotionally draining. “I’m essentially a cognitive behavioural therapist, so when you’re in the garden your mind in stimulated by all five senses,” you can hear Cathy’s mind wander by the bank of rhododendrons, “you do what is called perceptual thinking; what you can smell, what can see, what you can taste and what you can feel. It’s one of the reasons why people find gardening so relaxing. It helps me step away and just take care of myself.” These landscaped gardens don’t just represent our relationship to nature, but they offer a biblical fantasy of the world in a painterly state. “Anything of beauty is something that
PORTAL108.COM.AU
must be shared. I’ve always felt strongly about the concept of sharing and giving, it’s one of my strengths—and strengths can be a weakness but I love it.” And Cathy has done just that, furnishing a private studio with an ensuite for guests as well as opening the terrace gates for tours of the gardens on weekends. “Even though we’re in the late winter dormant stage of the garden, the woodlands area is mass planted with Daffodils...so there’s just a sea of thousands of Daffodil bulbs interspersed with Bluebells that blossom as the Daffodils die.” The rustling of tree Fuchsias, old Aquilegia, and Dwarf Gladioli, form a moving collage of something ethereal—a vibration of fauna that weeds out the technology in our lives to distill that longing for paradise. Musk Farm 11 School Road, Musk 0407 264 275 muskfarm.com L O S T M A G A Z I N E | 43
LO ST STORY
WIN TWO N IGH TS AT
GAB I ON H I LL VALUED AT $950*
In 30 words, or less tell us which special person you are bringing to Gabion Hill, and why... Please send your entry to info@lostmagazine.com.au Entries close Monday 30th September 2019. This is a game of skill. Judges decision is final. To read all fine print, head to www.lostmagazine.com.au/competitions * Prize is a two night midweek stay (Monday - Thursday) at Gabion Hill for 1 bedroom (max 2 adults). Subject to availability. Valid until 31st December 2019.
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LOST PROPERTY. IM AG E BY M A R NIE H AWSO N
LO ST PROPE RTY
PRIVATE SALE
$595,000
19 JAMIESON STREET, DAYLESFORD, VIC, 3460 LOFT STYLE LIVING
913SQM
Formerly a bus depot, and cleverly brought back to life with a loft-like vibe, the key features of this rare offering are the split level living and creative spaces. Set against a palette that is both classic and contemporary, exposed beams, polished concrete floor, real wood fire heater and high ceilings. The renowned Botanical Gardens are a short stroll away, as are some of Spa Country’s most famous eateries. FOR ENQUIRIES 0406 690 775
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606 DAYLESFORD TRENTHAM ROAD MUSK The Entertainer
This craftsman-built, 4 bedrm, 2 bathrm home could be the ideal first home or perfect weekender. Situated on approx. 2400sqm with a sprawling rear yard and adjoining farmland serving as a picturesque backdrop. Ideally located approx. 5 minutes to Daylesford, this low maintenance property poses many options at an attractive price point.
For Sale EPR $460,000 - $500,000
4
2
4
10 LYONVILLE SPRINGS ROAD LYONVILLE Moles End
This stunning 14-acre property provides a tranquil park-like existence. The established fruit trees & other plantings provide a kaleidoscope of colour, wrapping around the 4 bedrm home. Tastefully renovated, there are 2 separate living areas, 2 bathrooms. The Provincial kitchen provides the centrepiece for family entertaining, set against a backdrop of hardwood floors & French doors.
For Sale EPR $850,000 - $890,000
4
54 Piper Street Kyneton
2
4
269 PUDDING BAG ROAD DRUMMOND The Sergeants’ Mess
This 1940s army mess hall has been re-purposed to recreate a sense of the rural idyll, on 11 acres with long views to the north over rolling hills. The bright and open living area opens seamlessly to the entertaining area to let the outside world in. The 2 king-size bedrooms capture the morning sun, and the functional 2-way bathroom and family-size laundry could be enhanced further if desired.
For Sale EPR 535,000 - $575,000
2
1
2
THINKING OF SELLING THIS SPRING? When we opened our doors in 2018, we made the conscious decision to be a marketing-driven business, not a market driven one (any agency can look competent when the market conditions are favourable) and we acknowledged that we’re in the service industry, not just the property industry, by employing strategies such as: • 2 week ‘preview campaigns’ prior to our properties going online • Cost effective, targeted social media campaigns • Sunday buyer inspections (increases buyer engagement and repeat inspections) • Sunday auctions (Our properties don’t conflict with other auctions or open times) • 45 minute open times • Weekly written vendor reports These are just some of our points of difference which give our vendors an ‘edge’. We are results driven. Our strategy is to get your property sold at the highest possible price, in the shortest possible time, with the least inconvenience to you. That’s our promise. This underpins what we do.
Robert Broadhurst 0488 300 900 | Zacton Mussared 0458 988 483
LO ST CREATE
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LO S T S TO RY
Dad's Garden, Dancing Bees & The Apocalypse.
A
STORY BY ANTHONY CARRUBBA
s a child, every family outing would involve my parents taking cuttings of this flower, or that plant, stowing them in plastic bags for the return trip. Their garden was an unruly tangle of colours, textures and smells. I have early, vivid memories of that garden. A buzz, a pang of fear. An agonising sting. Its gruesome weapon now separated from its body, along with its innards, the yellow-black insect tumbled to the grass, dead. In school, we learned about honeybees and pollination, about how they carried pollen from one plant to the next, enabling them to grow. Female worker bees take nectar from the flowers they land on, storing as much as their own bodyweight from as many as one thousand different flowers. Enzymes in the bees’ stomachs process the nectar as it is passed from one bee to the next via regurgitation, before eventually being deposited in storage areas in the hive, stoppered specially with beeswax. Having tens of thousands of bees to a hive has necessitated the evolution of a complex system of communication. An intricate physical language, known as the ‘waggle dance’, allows the workers to transmit important information. The discovery of healthy flowers, prime real estate for new hives, or drinking holes are all considered newsworthy.
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LO ST STORY These fascinating creatures facilitate the pollination and growth of about one-third of the food consumed by an average Australian. If only fruits, vegetables and nuts were considered, however, then we would be relying on the humble apis mellifera to provide almost three-quarters of our daily fare. It follows, then, that rapidly dwindling bee populations globally should be of some concern to anyone not currently bound for Mars. Amidst the storm of Brazil’s current ecological crises, including the burning and deforestation of the Amazon, the deaths of half a billion honeybees have only added to the nation’s environmental concerns. The catastrophe, like the destruction inflicted on so much of the world’s bees, has been linked to the uncontrolled use of pesticides on the very crops that require these insects to pollinate them. Other causes for this widespread ‘colony collapse disorder (CCD)’ include climate change and a lack of genetic diversity in industrial apiculture.
With little genetic variation, these commercial bees can easily fail to adapt to new environmental pressures such as rising temperatures or disease. Unfortunately, while these and other explanations abound, CCD remains a largely unsolved mystery. As international awareness and outrage swells, people around the world are rallying to protect our bees. Efforts are concentrated on pushback against pesticides and habitat destruction, as well as moves to fund research into combating diseases which demolish bee colonies. While myriad political and environmental disasters loom the world over, it can be hard to muster sympathy for these tiny, stinging insects. But we must make time - time for our collective future, so much of it already wasted on decades of pesticides, unnoticed diseases and unchecked environmental devastation.
STORY BY ANTHONY CARRUBBA
D AY L E S F O R D & H E P B U R N
Opening Night
TEX PERKINS
FESTIVAL
DOORS OPEN 7.30PM
& T H E FAT
RUBBER BAND
AURORA KURTH 8:15pm
9pm-10:30pm Australian legend from Beasts of Bourbon and The Cruel Sea
DJ HOTWHEELS 10.30pm-1am
111 main road, hepburn springs | Tickets: cabarisque.com I palais-hepburn.com 52 | L O S T M A G A Z I N E
the cooler months see us turning to our enormous selection of red wines. (and ports and sherries and whiskies...)
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 St Daylesford 03 5348 3577 open 7 days until late
LO ST R E A SONS
Reasons To Get Lost in September... C O M P I L E D B Y TAY L O R A L B I O L I
SPRING MASTERCLASS
FOTO BIENNALES
A day of demonstrations and foodie discussion with some of Australia’s top chefs including:
Australia’s leading photographic festival, The Foto Biennale is guided by the principle that it not only serves the community but also plays a vital role in cultivating it.
Andrew McConnell– Cutler & Co. Cumulus Inc, Supernormal, Rinky & Pinky, Melbourne Matt Moran – ARIA, Barangaroo House, Chiswick, North Bondi Fish, Paddo Inn Grill, NSW Hosted by Lake House Culinary Director Alla Wolf-Tasker in The Cooking School at Lake House. Day includes two demonstrations, recipes, tastings, baguette lunch, wine and refreshments. 11am - 3.30pm, 15 September Lake House, King Street, Daylesford Tickets available at lakehouse.com.au
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The Ballarat International Foto Biennale was founded in 2005 and attracts significant International and Australian photographers as one of Australia’s pre-eminent photographic festivals. It is a not-for-profit event that immerses the historic town of Ballarat in photographic art. 24 August – 20 October Art Gallery of Ballarat, 40 Lydiard St N, Ballarat Central ballaratfoto.org
LO S T R EA S O N S
KYNETON DAFFODIL & ARTS FESTIVAL
NINA ROOTSEY LIVE BLUES N ROOTS
The festival welcomes spring in Kyneton with an exciting series of activities including visual and performing arts, crafts, gardens, flower shows, markets and hospitality. Dancing, music and book events add to the eleven days of festivities. The Grand Parade on the last day of the Festival features bands, dancers, floats, cars and vintage vehicles. The Festival closes with a fair, performances, activities in Kyneton's main streets and an after-party at Major Tom's on Piper Street.
A Nina Rootsey has graced the cellar-door on a number of occasions as the lead singer to band Little Wigtown.
5 - 15 September kynetondaffodilarts.org.au
Now she is back with her own originals and vigour and we look forward to seeing this lady in action! 12 - 3pm, 27 September Daylesford Cider, 155 Dairyflat Road, Musk daylesfordcider.com.au
MCO FEAST AND MUSIC @ THE LAKEHOUSE KRIS KRISTOFFERSON AND THE STRANGERS Three times Grammy winner, Actor, storyteller and country music superstar Kris Kristofferson returns to Australia for a national tour with band The Strangers this September & October! 7.30pm, 23 September Civic Hall, Ballarat Tickets: hermaj.com/events/krisk/
MCO's Daylesford-based chamber music festival features the orchestra with stars of chamber music over five events, including a musical dinner at Lake House. Join us at the heart of one of Australia’s most captivating regional destinations for a long weekend of extraordinary music and convivial hospitality. (Pictured below). 6 - 8 September Secure your tickets by visitng the MCO website: mco.org.au
Daylesford 6–8 September 2019 Five chamber music events including an orchestral performance and a musical dinner at the renowned Lake House. TICKETS & INFORMATION
CHAMBER MUSIC FESTIVAL
visit mco.org.au/feast
L O S T M A G A Z I N E | 55
LO ST R E A SONS
AFFINITY QUARTET Affinity Quartet returns to Guildford Vineyard on September 21, 2019 to perform a special program exploring the evolution of the string quartet through masterworks by Purcell, Beethoven and Bartรณk. Cellar Door opens from 1pm for short and long eats by Chef Zack Grumont. Seated recital in the Barrel Room at 3pm. (Pictured below). 21 September To secure your tickets visit: guildfordvineyard.com.au
FARMERS ARMS DAYLESFORD PRESENTS: ARTIST EXHIBITION: STEVEN & DAVID ROSENDALE Join us for the opening celebration of our latest exhibition by local artists Steven & David Rosendale.Mingle with locals & chat to the artists of our newest exhibition in the Farmers Arms RedRoom. 5.30 - 7.30pm, 12 September Farmers Arms Daylesford, 1 East Street, Daylesford
A CLASSICAL AFTERNOON Saturday September 21 guildfordvineyard.com.au Reservations 0411 253 506
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LO S T R EA S O N S
THE CICADA STORY SLAM
NATURALLY LEAVENED BREAD CLASS
The Cicada is dedicated to the art and craft of storytelling and our aim is to honour the personal stories of our local community while creating a canvas of Hepburn Shire Stories. Contestants have 5 minutes to win over the audience with a story.
ORTO Straw Eco Farm, Blampied (Between Ballarat & Daylesford).
No notes, no props just you and the audience! We’re looking for contestants with a personal story to tell, connected to the Hepburn Shire‌ Bring a friend and donation to keep this event alive.
Learn to make your own delicious sourdough bread to take home. We will also make flat bread to have for a shared lunch. Enjoy sample bread tastings. 9am - 5pm, 15 September 100 Allisons Road, Blampied 0425 749 300 Secure your spot at:
7 - 9.30pm, 19 September
villagedreaming.com.au
Daylesford Senior Citizens Hall, 76 Vincent Street, Daylesford thecicada.com.au
THE THREE LOST CHILDREN CIRCUIT The walk will take you through bush landscapes that were once active goldfields, and now part of the Wombat State Forest and the Hepburn Regional Park. In respect for the boys I thought that we might each write a short note to them where we will place at the memorial site which we will visit on our way home at Wheelers Hill on our way home. Duration: 25kms Time: 6hrs Grading: 3 (Moderate with some hill climbing and creek crossings). 21 September 0456 228 660 hiked.com.au Tickets via Eventbrite
THE SILVER STREAK, FOOD & WINE TRAIN A charming and memorable experience that can be equally enjoyed by couples, families and groups alike. This catered service has operated continuously on the first Saturday of the month for over 15 years. Thousands of guests have enjoyed the delights of a journey through the local forests aboard our 1970s Diesel Rail Car, accompanied by delicious finger food, drinks of your choice and live music by Travelling Concessions. The Silver Streak departs the Daylesford Station at 5.30pm. Guests can enjoy a predeparture drink while they sort out their tickets. 7 September Daylesford Railway Station 0421 780 100 Book your tickets at dscr.com.au/silver-streak.php
df
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LO ST R E A SONS
TIFFANY STYLE STAINED GLASS WORKSHOP
MUSK FARM OPEN GARDEN TOURS
In this two day workshop learn the traditional skill of creating a copper foil box in the Tiffany style that can to be used and passed down for generations. You will receive a delicious lunch and afternoon tea on the first day from Home Grown on Piper, a cafe on Pipers Street, Kyneton, who specialise in locally grown, organic produce and cater to all food preferences.
Leadlight By Ettore has over 40 years experience in all forms of Glass Arts and are proud to be a multi-generational family business, in the Macedon Ranges. Ettore believes in the importance of preserving the rare trade of Leadlighting
As presented in this months Lost Property editorial, Musk Farm is now presenting Open Garden Tours to small groups of people. Every season brings an abundance of colour and highlights to its landscape design. Ray Robinson is a leading Daylesford Gardener with over 40 years experience both locally and internationally. Our garden tours are designed to be educational as well as entertaining and include a 45-minute walking tour through our 14 garden rooms. 0407 264 275 muskfarm.com Tickets via Eventbrite
7 - 8 September The Old Auction House, 52-56 Mollison Street, Kyneton
Book tickets at: theoldauctionhouse.weteachme.com
A Sneak Peak into October...
OKTOBERFEST @ HOLGATE BREWHOUSE
FLAPPERS WOMENS BALL 2019 Get out your finery or just come as you are. DJ Fiona Scott Norman will have you dancing all night. Performance by Harlow and Hart. 8pm, 7 September Palais Hepburn, 111 Main Road Hepburn Springs Don't miss out, Get your tickets at: chilloutfestival.com.au
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In 2019, the Holgate team are celebrating their "Double Decade" in the craft beer scene, so in style we are bringing the Oktoberfest celebrations back to the Woodend Brewery. The Oktoberfest will be featuring an Oompah band, Holgate bier & Bavarian cuisine. Your ticket will include entry into our new brewery (Bier Hall for the afternoon), Holgate stein for keeps, your first fill & entertainment. 20 October Holgate Brewhouse, 79 High Street, Woodend
IMAG E BY MARNIE HAWSON
LO ST PROPE RTY
RESTAURANTS & CAFE'S DOS DELICATESSEN 5348 3756 2/97 Vincent St Daylesford. Open daily. Mon-Thurs 7am-6pm Fri 7am-7pm, Sat 8am-7pm, Sun 8am-6pm. dosdeli.com.au
RUBENS @ HEPBURN 5348 2843 70 Main Rd. Hepburn Springs. Lunch WedSun. Dinner 7 Days. Mediterranean cuisine and take-away. rubensrestaurant.com
GLENLYON GENERAL STORE
WOMBAT HILL HOUSE 5348 3329 Wombat Hills Botanical Gardens (Off Central Springs Rd) Daylesford Thurs-Mon 9am-4pm. wombathillhouse.com.au
KOUKLA CAFE 5348 2363 82 Vincent St, Daylesford. Open 7 days. 7am-10pm Sun-Thurs. 7am-10pm Fri & Sat. koukladaylesford.com.au
SWISS MOUNTAIN HOTEL
5348 7922 63 Barkly St Glenlyon. Open Thurs-Monday 8:30am-4pm. Great coffee and Menu.
LAKE HOUSE 5348 3329 4 King St Daylesford. Lunch & Dinner Daily. One of Australia's most awarded regional restaurants. lakehouse.com.au
LAVANDULA FARM 5348 3329 350 Hepburn-Newstead Rd Shepherds Flat. Open 10.30am-5.30pm Thurs-Mon (7 days in school holidays). lavandula.com.au 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. redgingerthai.com.au
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5345 7006 3454 Midland Hwy, Blampied. Pub meals & Functions. Dinner Tues-San. Lunch Wed-Sun. Closed Monday. swissmountainhotel.com.au
WINE BARS, HOTELS & BOTTLE SHOPS DAYLESFORD HOTEL 5348 2335 2 Burke Sq, Daylesford. Dinner every night from 5pm, lunch Fri-Sun. Hotel, bottleshop and accommodation. daylesfordhotel.com.au FARMERS ARMS DAYLESFORD 5348 2091 1 East Street, Daylesford. Open 7 days lunch & dinner. Hotel and accommodation. thefarmersarms.com.au FOXXY'S AT CELLARBRATIONS 5348 3577 55 Vincent St Daylesford. Open 7 Days until late. Local and international wines, beers and spirits. cellarbrations.com.au
TO LIST YOUR BUSINESS IN
LO S T P RO P ERTY
LOST - THE GUIDE TO WHERE TO FIND IT CALL 03 5348 2324 OR SEND US AN EMAIL AT ADVERTISING@LOSTMAGA ZINE.COM. AU
HOTEL FRANGOS 5348 2363
GALLERIES & STUDIOS
82 Vincent St Daylesford. Open 7 days. Wine Bar, grazing, dining & accommodation.
BUDA CASTLEMAINE 5472 1032 42 Hunter St, Castlemaine. Wednesday – Saturday 125pm. Sundays 10am – 5pm Explore the historic house, garden and museum. budacastlemaine.org
hotelfrangos.com.au
WINE & THE COUNTRY 5348 3756 1/97 Vincent St Daylesford. Open 7 days. Mon-Fri 12pm-late. Sat-Sun 10amlate. Wine Shop & Bar. wineandthecountry.com.au
RED DOOR GALLERY ON FRASER 0408 034 017 69 Fraser Street Clunes. Open Thurs to Sun 10am4pm or by appointment. Featuring local and regional artists.
WINERIES, DISTILLERIES & CIDERIES ANIMUS DISTILLERY 5403 2431 1/89A Piper St, Kyneton. Artisan gin distillery. Wed - Sun 12-Late Mon and Tues Open by appointment only. animusdistillery.com DAYLESFORD CIDER 5348 2275 155 Dairyflat Rd, Musk. Craft cider & cellar door opens for drinks 7 days. Weekdays 11am-4pm Weekends 10am-5pm daylesfordcider.com.au MUSK LANE WINERY 0415 890 850 1 Turner’s Lane, Kyneton. Urban Winery, Cellar Door & Neighbourhood Wine Bar. Open 12noon-4pm Sat-Sun musklanewine.com PASSING CLOUDS 5348 5550 30 Roddas Lane, Musk. Winery open daily 10am5pm. Lunch 12pm Fri-Mon (bookings are essential). passingclouds.com.au
reddoorgalleryonfraser.com
WELLNESS & BEAUTY RAISE YOUR
JASMINE BEAUTY THERAPY 5348 3363
3/9 Howe Street Daylesford. Open Tues - Sat 9am-5pm. Discover the best version of you.
jasminebeautytherapy.com.au SALUS SPA AT LAKE HOUSE
5348 3329 4 King St Daylesford. Open daily. Bookings essential. Blissful treatments and mineral water spas. lakehouse.com.au/spa
THE GREEN STORE 0428 853 506 12 Market St Trentham. Myotherapy, Remedial and Therapeutic Massage and luxurious body treatments. Open daily 10-5pm thegreenstore.com.au XISTANCE HOLISTIC FITNESS & GYM 0434 489 037 10 Mink St, Daylesford Open daily 5am-10pm xistance.com.au
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LO ST PROPE RTY
TO LIST YOUR BUSINESS IN LOST - THE GUIDE TO WHERE TO FIND IT CALL 03 5348 2324 OR SEND US AN EMAIL AT ADVERTISING@LOSTMAGA ZINE.COM. AU
L’PAPILLON 5348 2008 10 Perrins St, Daylesford Stylish cottage accommodation a shortstroll from the centre of Daylesford thehousesdaylesford.com
SHOP TILL YOU DROP BOWEN & KENNETH 5348 1678 Shop 1, 9 Howe St Daylesford. Open 10am-5:30pm every day except Tue. Stylish home decor & furnishings, local artisan wares.
L'ÁTELIER 0408 589 520 89A Vincent St, Daylesford Apartment above eCasa right in the heart of bustling Daylesford Airbnb & Instagram @mia_casa_daylesford
bowenkenneth.com
BUSTER MCGEE 5377 3618 10-12 Howe St Daylesford. Open 10am-5pm. Closed Tues. Men's clothing, grooming & gifts. Stay stylish Daylesford. bustermcgee.com.au
PEPPERS HOTEL 5348 2202 124 Main Rd, Hepburn Springs. Open 7 days. 1930's Daylesford hotel, transformed into a deluxe retreat.
ACCOMMODATION BELLINZONA 5348 227 177 Main Rd Hepburn Springs. Open 7 days. Luxury accommodation in the heart of Hepburn Springs. bellinzona.com.au
HOLYROOD HOUSE 5348 1063 51 Stanbridge St Daylesford. Unparalleled service in magnificent Victorian Guest House. holyrooddaylesford.com.au
mineralspringshotel.com.au THE HOUSES DAYLESFORD
5348 2008 Office located at 3 Howe St Daylesford. Full service agency specialising in corporate retreats and both large & small groups. thehousesdaylesford.com ADVERTISE YOUR BUSINESS IN THE REGION'S L ARGEST CIRCUL ATING MAGA ZINE. CALL 03 5348 2324 TODAY OR EMAIL ADVERTISING@LOSTMAGA ZINE.COM. AU
BOOZY BRUNCH EVERY SATURDAY cliffysemporium.com.au/boozy 62 | L O S T M A G A Z I N E
Our bar is open every day. And every night. That’s a real pub. Eat. Drink. Be Local.
Our famous character-filled bar 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.
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. We also serve delicious 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 night. That’s a real pub.
1 EAST ST DAYLESFORD • 03 5348 2091 • OPEN 7 DAYS LUNCH & DINNER • THEFARMERSARMS.COM.AU