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VO L 2 2 I S S U E 1 2 9 | W TI N ER 2 0 2 2 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
PUBLISHER
PUBLISHER
EDITOR
CONTRIBUTING EDITOR
Tony De Marco
Theresa Albioli
Taylor Albioli
Jess Walsh
F E AT U R E W R I T E R
F E AT U R E W R I T E R
F E AT U R E W R I T E R
PHOTOGR APHER
Larissa Dubecki
Mahmood Fazal
Michael Harden
Chris Turner
LOST MAGA ZINE
COVER IMAGE
3 Howe Street, Daylesford VIC 3460 editor@lostmagazine.com.au 03 5348 2324
Chandra Paul by photographer Chris Turner. Read the full story on page 08.
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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.
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WRAP UP OF NEWS AND HAPPENINGS IN OUR REGION
his edition, i've sat in a puddle of tears as each story hits very close to home. Movement, change, growth, nature and community. Ahh, the lessons we learn in life are truly spectacular. Each experience is so different, but somehow similar in a way. The same lesson will be repeated and repeated in different shapes and sizes until we are strong enough to face it head on and evolve. As I look out over my balcony, I am met with calmness. Yes, the wildlife is busy, the leaves are falling and the sky is transitioning to dark - the orchestra of life plays eloquently, with Mother Earth as the conductor. My words are only a moment in time. The sun will rise tomorrow and with it new stressors and joy. I am grateful for this moment. I am grateful to be collating these stories and present to you a beautiful community of creative beings. How lucky are we to be immersed into a moment of someone's life journey through the use of English language and imagery... I must also announce that, for a moment in time, Lost Magazine will be moving to
B Y E D I T O R , TAY L O R A L B I O L I
a seasonal publication. Living with the seasons is a beautiful honour, that I wish to highlight and praise. So what did we get up to for Winter? Mahmood visited his good friends at Jonai Farm, who told him of their exciting ventures. Chandra Paul welcomed Mahmood into her dreamspace, where her hands create works of art. Mahmood then spoke with Thais from the celebrated Red Beard Bakery - lucky! Lastly, Mahmood wanderd into the imagination of Melinda and her design business and shop Maxim Interiors. Larissa spoke with the co-owners of Castlemaine's gem, Wild food & Wine, Toby and Brendan. While Michael visited the new talk of the town, Andy and Claire's Bar Merenda in Daylesford. Thank you for taking this moment to relish in the beauty of Macedon Ranges. My heart is warm as I sit by the fire. Now let's relax a little deeper into our chairs and get Lost. Taylor Albioli Editor
WHO DOESN’T LOVE A GREAT STORY? THIS BOOK IS PRINTED ON PAPER THAT HELPS YOU TAKE CARE OF OUR FORESTS. SO THERE’LL ALWAYS BE GREAT STORIES FOR EVERYONE TO TELL.
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C H A N D R A PAU L S TO RY BY M A H M O O D FA Z A L PHOTOS BY CHRIS TURNER
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The Magician
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lunes ceramicist Chandra Paul was raised in St Kilda with a passion for art and classical music. “There wasn’t much encouragement from home,” she says. “When I was younger I played the violin but I wasn’t great at it, then I enrolled in classical voice training.” At Melbourne University, Chandra studied for an Arts degree before completing her honours in Psychology. In practice the work left its mark on her, “I went to work in welfare…domestic violence, outreach stuff. I wasn't prepared for it,” says Chandra. “I just had no emotional resources to be able to handle that stuff.” Chandra was introduced to pottery while working in the outreach program, where she worked on a pottery mural with the patients. “I was going to Northcote Pottery, just to stay a few steps ahead of the class because I didn’t understand the process. I was starting to get quite unwell. I went to TAFE to study ceramics. And that was like the first time I'd ever really done something out of pure love.” She was enchanted by the work of David Ray, “he does really opulent, Baroque pieces. I think what I loved about it was that it was gestural, free, imaginative and grotesque.” Stephen Benwell also caught her eye, “He does really loose forms, their functional forms. He's a painter, but he's using clay as a surface. I just liked his really instinctive unpremeditated little drawings that he was doing on his work.” Chandra’s pieces draw the audience into the essence of craft, “It's so unpretentious and it's so deep. For me, it's simple and real. It’s why I love outsider art. I just love that idea that without any training, without any initiation into the art world, people make their work look so intricate and magical.”
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LOST CREATE The colour palettes of Chandra’s pieces reflect a mood that is raw and timeless. The grey tones she works with illuminate a ghostly spirit in her pots and vases, vessels that we use in everyday life. “The thing that grabbed me most was the wheel…just throwing on the wheel. The momentum was mesmerising to me. It was like a form of hypnosis,” she says. “And it occupied my brain so that I wasn't thinking about other stuff. All I want to do was just spend eight hours a day on the wheel.” When asked about how that led to her developing a style, Chandra adds, “[ceramics] are a very technical body of knowledge. It takes a lot of balance, rhythm and practice to actually form a style.” Chandra began her career with expressive, gestural pieces. “And then I moved on from that. And I did the opposite, like really fine sculptural work; organic forms made of like, paper-thin clay. Very intricate, and beautiful.” Now working as a studio potter, she has strayed away from conceptual work. She says, “I just want to be myself. It’s traditional but very contemporary in that it’s minimal.” Her work is quiet, rough, and subdued. “I work
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really hard on my glazes to make the clay look like a rock that you pull out of the earth.” The motif that runs beneath her work is about working with nature, “a theme that's coming through is indoor gardens because when I was having a tough time, the thing that pulled me through was nature, and just watching life grow.” Chandra sits at the wheel to unwind the lost pieces of herself, before finding her strength in the process. “The lesson I've learned is that you can't rush,” says Chandra. “Things just take as long as they take. There are issues that you're going to have and they're going to take time to process. And at the end of it, you'll feel better but it's just not something you can rush.” On her Instagram page, green leaves spring from her vases like miracles bred from stone. It’s a story of hope and resilience, a journey she knows all too well. Chandra Paul @chandrapaulartist chandipaul@gmail.com 0433 029 448 40 Canterbury St, Clunes
Winter Warmer Join us for tastings and sales. Cellar door open every day 10am-5pm.
www.herballoreliqueurs.com 2 Railway Crescent, Daylesford (03) 5348 1920
An immersi
Experienc
Andrew Kay and Gluttony present
BOREALIS on the Lake
LAKE DAYLESFORD FROM 15 JULY ive light and sound scape by Swiss artist Dan Acher, enjoyed by over 1 million people worldwide ce the Northern Lights, only in Daylesford this winter Tickets at borealisau.com
#BOREALISAU
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Journeying Home BAR MERENDA STORY BY MICHAEL HARDEN PHOTOS BY CHRIS TURNER
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ilver linings on the Covid cloud are few and far between but one of them can be found on Daylesford’s Howe Street in the form of new wine bar, Bar Merenda. Owners Andy Ainsworth and his wife Claire O’Flynn had been contemplating a move to the country from Sydney “to be closer to the food and drink we love made with small-scale, high-quality agriculture” but the pandemic fast-tracked that plan and they landed in Daylesford about 18 months ago without any real idea about what they would do once they arrived. “We wanted to be in a place that had a strong, vibrant farming community, both in terms of winemaking and food production,” says Andy whose CV includes a decade managing the excellent and wine-centric 10 William Street restaurant in Sydney and making wine. “We knew this pocket of the Macedon Ranges had that. It’s also one of the most exciting and forward-thinking wine regions in Australia in
terms of high quality, cool climate wines. I also had some winemaker friends who lived in Daylesford, so there was that social connection too.” Though he and Claire were aware of the region’s reputation for high quality farming, they were blown away by “the number of small artisan producers of every kind from people making tiny amounts of brilliant sparkling wine to livestock farmers raising rare-breed cattle to veggie growers producing the most amazing stuff on just a couple of acres of land”. “We’ve never eaten better in our lives than when we moved here and that sparked the idea of doing something that would put all these small producers on a pedestal for more people to see,” he says. Andy’s focus has always been wine and he’d amassed a large cellar of mostly European labels – mostly French and Italian – that he wanted to do something with other than drink
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himself (“not the most economically viable plan”). The idea began to form for a bar that would serve these Old World wines alongside the best of the Macedon Ranges – labels like Cobaw Ridge, Eastern Peake and Dilworth & Allain – and the rest of Victoria. Meeting some local artisan food producers, like pig farmers Jonai Farm and vegetable growers Mount Franklin Organics, helped shape the food menu that would centre local 18 | L O S T M A G A Z I N E
products in simple Euro-style food like potato focaccia, terrines and rillettes. Six months after they’d arrived in Daylesford they signed a lease on a pizza shop. Empty for nearly three years, it still had all its amenities, something Andy and Claire needed as they planned to get Bar Merendas up and running by themselves. Claire’s design background came in handy and the shop was transformed into a simple, cosy, timber forward space,
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shelves stacked with wine and themeappropriate wine barrels and wine advertising posters. The menu – cooked by Andy and Claire – is scribbled on a blackboard every day, changing according to what produce comes through the door. “We wanted to put local producers making nice things at the forefront of what we do at Bar Merenda,” says Andy. “But we also wanted to do it in a very casual way. We are a bar so
I love people coming by for a quick vermouth on the rocks with a splash of soda and some anchovies as much as people who come in and explore the menu and the winelist for hours. It’s casual and relaxed and highlights all the reasons why we’re happy we moved to Daylesford.” Bar Merenda www.barmerenda.com.au Shop 3/22/24 Howe St, Daylesford L O S T M A G A Z I N E | 19
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THE
AMALFI HEPBURN SPRINGS
Wedding & Special event venue 03 5348 2008 20 ROOM thefarmdaylesford.com.au GUEST HOUSE
03 5348 2008 78 Main Road, Hepburn Springs
thehousesdaylesford.com
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Wild
At
Heart WILD FOOD & WINE STORY BY L ARISSA DUBECKI PHOTOS BY CHRIS TURNER
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nything goes at Wild Food & Wine – and that’s just the way co-owners Toby Waite and Brendan Jones like it.
“The other day we had a guest who just ordered two oysters,” says Waite, who runs front-of-house at the Castlemaine wine bar and restaurant. “I really love seeing someone come in and choose their speed, whether it’s a drink or a few small plates or a full dinner. We really want to be able to represent that kind of flexibility and be the kind of place people feel comfortable doing their thing.” Opened in Castlemaine’s historic former fire station in November 2019, Wild Food & Wine represents a lifestyle dream for the former
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Melbourne-based pair who had trod the boards of notable city haunts including Rosa’s Canteen and the Riverland Group’s Pilgrim Bar, where they originally met. “I moved to Castlemaine with my partner, and once we found out she was pregnant we decided to look into opening a restaurant to run our own show. Brendan and I knew each other from way back and it all fell into place,” says Toby. “It’s great working with someone who’s turning up as focused as you are about quality.” The pair wanted to emulate the casual nature of their favourite Melbourne restaurants where the choose-your-own-adventure approach doesn’t preclude excellent food and wine. Brendan’s menu swings easily from snacks and smaller plates through to protein-based mains designed to feed to or more. At the shallow end you’ll find eggplant and smoked mozzarella croquettes and pan-fried halloumi with pear and date chutney; chicken liver parfait with fig jam and croutons and kingfish tartare with avocado mousse and sesame dressing. Down the deeper end there’s twice-cooked sweetcorn souffle with bay leaf cream, a prawn and snapper pot pie (“We do put an emphasis on great seafood,” says Toby) and a shareable roast lamb rump bringing Med vibes with ratatouille, braised white beans and prosciutto. The drinks list is an equally democratic beast. In keeping with the Mediterranean spirit, cocktails and aperitifs are big on vermouth, including local heroes Maidenii (drink it neat or go the full Negroni) while a purist’s list
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FIND YOUR AUDIENCE ADVERTISE WITH US 5348 2008 taylor@lostmagazine.com.au found@lostmagazine.com.au Loved dearly by visitors to the region and local alike, Lost has always been the go-to guide for what’s on, what to do and where to find what a visitor most wants.
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of cocktails including a Bramble Sour and Tommy’s Margarita are rounded out by the imagination of the customers: “We can make anything if requested or invent something to go with whatever whims our guests have,” says Toby. The 100-strong wine list also covers plenty of ground. The focus is on the acclaimed local wine region but you’ll also find it rounded out by the likes of white Burgundy and a great French rosé, should the mood take you. Plans are afoot for a refurbishment of the 1906 fire station with its broad bifold windows
opening onto the street, where umbrellashaded tables and a parklet add their own al fresco frisson. “As nice as the space is at the moment,” says Toby, “There’s always something you keep dreaming of doing when it’s your own place. That’s part of the joy.”
Wild Food & Wine 03 4432 7352 26A Templeton St, Castlemaine www.wildfoodandwine.com
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STAGE 1 ALMOST SOLD. STAGE 2 RELEASED.
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ammi Jonas was raised on a cattle ranch in Oregon, the nostalgia still captures her today.
“It's still the place that I dream of with its saturated greens and its big, wide rivers. It's a very beautiful place,” says Tammi. “I don't want to ever live there again. But Oregon is very dear to my heart. I left because I was worried about the politics back in 1991 when the first gulf war was on. They’ve only got far worse.” While travelling across Europe in her youth, Tammi met her partner Stuart backpacking in London. She says, “You think you’re just going to have a backpacker boyfriend but it turns out you’ve met the love of your life.” While walking along a cliff face in Wales, they began to talk about what they wanted to do with their lives. “I said, ‘I want a farm. It will be in Boulder, Colorado - it’s a really progressive area.’ I was a vegetarian but I was going to have all the animals. And artists, musicians and the like will want to come and be there.” Stuart turned around and confessed to Tammi, “I can’t really see you being a farmer.” As she laughs, “I had this vision for what Jonai is. It was unclear. But I had this vision for it.” The Jonai (aka Tammi, Stuart, Oscar, Antigone & Atticus Jonas) eventually settled on 69 acres at Eganstown on Dja Dja Warrung country, just outside the beautiful town of Daylesford, to raise heritage-breed Large Black pigs on pasture. Tammi quips, “The first big challenge was just the basic lack of farming skills. Like, how do you build a fence? Those challenges were funny, because it was just like the minutiae of
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what you hadn’t thought about that you were going to need to do.”
interactions in those spaces as opposed to entirely automated [processes],” says Tammi.
There were major butchery hurdles to overcome too. She says, “we discovered that nobody was very interested in cutting for us regularly and if they did it was going to be expensive. Very quickly we decided we were going to build a boning room.”
At the moment, Jonai Farm butcher along with seven other farms, plus several more, are interested in collaborating if the abattoir is built.
Eventually, Tammi began working with a regional butcher in Ballan named Salvatore Fusca to learn the craft of butchering a pig. But the essence of what Jonai Farms was embarking on was about how we should be living, “the research is really clear that peasants and Indigenous peoples are the best custodians of biodiversity and maintaining a sustainable resource base, and they've done it for millennia. And industrial society is so separated from that, that they really need to look back to the small holders and the Indigenous peoples for guidance.” Tammi adds, “Capitalism colonises, it exploits and it abandons. Peasants of the world don't typically leave their patch of land, they stay and they have to care for it.” The core of her ethos is about the way we frame our lives in accordance with nature, “It’s about living in harmony with nature and having reverence for what nature provides, and knowing that we're part of it instead of separate.” This month, Tammi has launched a crowdfunding campaign for a micro abattoir at Jonai farm - a demand that was exacerbated during the pandemic and a project Tammi has been working on for years. “[Abattoirs] should be really small. There should be human-animal
“Rebuilding regional abattoirs for smaller number of smallholders is critical to maintaining food security for ethical and ecologically sound food. Sure, you might be able to still get industrial meat through industrial processes, but eventually small holders will have nowhere to go.” Tammi warns, “We're constantly at risk of losing access to abattoirs as has already happened to smallholders all over the country.” Tammi believes the best way for the community to preserve their ideals is by practicing a commitment to community in the economics. “We’re building an abattoir without anybody going into debt to do that, pooling community resources rather than getting it from capitalist shareholder operations,” explains Tammi. “That's how communities will take control of the food system back. It's by everyone putting in a little bit so that we can all maintain control locally or regain control locally.” If you would like to support the Abattoir you can contact Jonai Farms on their website.
Jonai Farm 0422 429 362 www.jonaifarms.com.au 129 Morgantis Road, Eganstown
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OPEN 7 NIGHTS Fine dining cuisine curated with modern sensibilities. Extensive wine list adorned with the region’s best. Magnificent decor, come on a journey.
THE
DINING ROOM
Bookings Essential
03 5348 2271
bellinzona.com.au 77 Main Road, Hepburn Springs
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Shape With Your
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RED BE ARD BAKERY S TO RY BY M A H M O O D FA Z A L PHOTOS BY CHRIS TURNER
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“
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he greatest act of living sustainably is to be kind to each other,” is a quote from Simran Sethi inscribed on the door of Trentham’s Red Beard Bakery.
As customers flow in for there famous Blonde loaves, Thais explains,“My husband John Reid has always been passionate about real food; wild-ferment authentic sourdough, baking the traditional way using the old scotch oven from organic stone-ground milled flour.” But last year tragedy struck, “My husband died of cancer last year and this was always his passion.”
John was awarded the local heroes award at the Food & Wine Festival. The bakery he opened with his partner Thais has since become a gourmet’s landmark for its committment to authentic sourdough and sustainable practice. The sourdough are handmade with traditional techniques and baked in a huge 19th century oven - a carbon neutral process. Thais adds, “He wanted a bakery on every corner like there used to be. We just want everyone to have their own local bread.” John and Thais met while teaching
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environmental education. “[John] actually has a science degree so he brought all of that with him to his baking. Which is incredibly useful in terms of the science behind bacteria and just the biodiversity within bacteria.” Together they shared the belief that taste has a great impact on the way we live our lives. When Thais and John were growing up, their grandmothers always made beautiful bread. She says, “[My grandmother] always used wholemeal flour. She used to bottle fruit and make everything herself. John’s family was the same.” Initially, the plan was to set up to share that passion in the city by starting a community bakery in the Abbotsford bakehouse, but when negotiations fell through the family decided to venture out. In 2005, John and Thais were traveling with their children to the Lerderderg gorge for a picnic, “on the way, we stopped at the pub in Trentham because our kids needed to use the toilet. John saw the chimneys so he went around the corner and spotted the woodfire oven.” Thais says the decision made sense for the family too, “We had three little kids and we thought it'd be really nice to move to the country to have them growing up with fresh air and a sense of adventure.” Together with John’s brother Alan, they decided to take over the lease. “We went to
our first market, and I think we sold about 20 loaves of bread. And we thought, ‘we just haven't found our people yet.” John’s sister Jude Reid was also deeply intwined in the business, “Jude gave John all the recipes and told him what to make. They invented the hot cross bun recipe together. Jude’s food has always been the benchmark.” What keeps the fire burning, is the spirit of Red Beard; a family affair. “I think some people love the flavour and they don't really always understand the story,” says Thais. “My mother-in-law always bottles the tomatos. Ronald is one of the local growers who grows tomatoes for us. My sister-in-law turns it into chutney. The flowers are from Woodstock. We use local Tuki beef.” John’s dream was essentially for everyone to be cooking their own bread. In doing so, we would learn some spirited life lessons, “How important it is to eat fresh. How important it is to have no preservatives and how important it is to shape with your hands.”
Red Beard Bakery 0417 008 388 www.redbeardbakery.com.au Wolff Lane, Trentham
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THE
L O B BY BA R
CATERED SOPHISTICATION.
03 5348 2271 bellinzona.com.au 77 Main Road, Hepburn Springs
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Deeper
Connection M A X I M I N T E R I O R S D AY L E S F O R D S TO RY BY M A H M O O D FA Z A L PHOTOS BY CHRIS TURNER
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he English interior designer David Hicks once said, "The best rooms have something to say about the people who live in them." At Maxim Interiors in Daylesford, head designer Melinda Penny’s work reflects that ethos. "I grew up in Doncaster and went to Box Hill High. I met my husband at Box Hill Football Club. We settled in Surry Hills and then we moved here for a tree change in 2008,” quips Melinda. Growing up, she had little to do with design in her profession. “I was in medical reception and management in Melbourne, so it was really just a hobby. And I think that the lifestyle here in Daylesford allowed for it to become a career.”
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Upon your arrival take a moment to unwind in our relaxation lounge. Endota Spa Daylesford is your ultimate spa retreat in the spa capital of Australia. Replenish your mind, body and soul. Our expert therapists specialise in relaxation, remedial and pregnancy massage, organic and advanced facials, body wraps and scrubs, manicures, pedicures, waxing, and spray tans. We also offer a variety of Group Packages including our packages for Couples, Bridal Parties, Mothers Groups, Hens Parties and Corporate Groups. 82 Vincent St, Daylesford | endotaspa.com.au | (03) 5348 1169
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Eventually, friends asked her to help renovate their properties. “We always renovated our own houses. So I thought, I better do a course and study it.” Melinda fell into staging for sale, while assisting people with styling the interiors of their properties. “I thought, what would be good is to have a place where people could come and see my style as well. It led to opening up Maxim, the shop, in Daylesford.” Her approach is simple, “We like to use locally sourced products as well as treasures from overseas, especially India. And really just an approachable, friendly service.”
Her journey began seven years ago when Melinda’s father tragically passed away and she traveled to India. “I mainly went to source homeware, furnishings and linens, and things. But my dad had passed away that year. So it kind of became like a spiritual journey. I became connected to places that overwhelmed me spiritually.” She tried to reflect those deep encounters in the spaces she weaves together for clients. “I just fell in love with India because it was something I needed at that time. That's how Maxim came about because that was my dad's name. I think Maxim also means pure and
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honest, which is what he was. So we stay true to that.” “I think one of my favourite homes is one I'm actually working on now in Fraser street for a weekender. It's an old miner's cottage that really lends to the style that I like.” Her first house in Daylesford was the iconic Mount Olive, nestled on the edge of Doctor's Gully. “It was in the style of modern country with a few rustic touches, because it was an old Edwardian home,” says Melinda. Since then, Melinda has designed some of our region's most extravagant properties such as Sky High in Mt Franklin and the Carlisle in Daylesford. “I would describe my style as boho-country or modern-country with a hint of coastal. I love India a lot, I love their homeware so I’ve even got splashes of that style in my work. But we work with anyone on whatever style they like from industrial to provincial.” Her process is bound by the relationships she builds with her clients. It’s not black and white. “Everyone’s different. Some people just leave it completely up to you, especially with the weekenders because they trust that you know what works well,” says Melinda. “If it’s someone's home, I have more of an idea of their style, and I just work with them.”
Maxim Interiors Daylesford info@maximinteriors.com www.maximinteriors.com
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Reasons to Get Lost in
Winter... C O M P I L E D B Y TAY L O R A L B I O L I
2022 National Entomology Insect Expo The National 3 Day Entomology/Insect Exhibition showcasing the Science of Entomology (Insects) to the general public.
The first of its kind held in Australia, this spectacular exhibition will promise visitors a fascinating experience into the world of insects. Featuring Insect Breeders, Spider and Scorpion hobbyists and Specialist Insect Equipment Retailers, this event brings together a large number of static Entomological Collections of specimens, ‘Live’ Insects, Spider and Related Invertebrates, Workshops, Entomological Merchandise and the ongoing research work of the C.V.R.I.C including the work undertaken by students of the C.V.R.I.C Entomology (Insect) Club. 1, 2 & 3 July held at 1-29 Forest Street, Woodend. Purchase tickets here: cvric.com.au 56 | L O S T M A G A Z I N E
Big Horn & The Six String Bandits Dance the night away at the Cadillac Club lounge with BIG HORN & THE SIX-STRING BANDITS! This rockin’ beat and boogie band from the Macedon Ranges has been delighting crowds across the region with their unique blend of classic Rhythm & Blues, Rock n Roll and some original takes on classic hits. 7 - 10.30 pm, 15 July. Woodend Bowling Club Visit rangesevents.com.au/tickets/
Jimeoin LIVE! You’ve seen him on TV, you’ve seen him online, you may have even seen him down the pub—but have you seen Jimeoin LIVE? Jimeoin LIVE is unlike anything you’ve ever seen. A ferocious onslaught of gags and a constant stream of laughter, all with inimitable facial expressions (and yes, those world famous eyebrows)—it’s the ultimate comedy show. It’s pure comedy—from one of the best Stand-Ups in the world. 8 - 9.50pm, 16 July. Kyneton Town Hall Book tickets online
Russell Morris live at the Railway Following the release of his brand new album "Black and Blue Heart" (produced by Nick DiDia and Bernard Fanning), Russell Morris is returning to the Macedon Railway Hotel! After six decades on the road, an album can almost write itself. It might arrive in the space of a few months, fully formed in vision and texture in the mind of the vigilant creator. 7 - 11pm, 5 Aug. Macedon Railway Hotel Purchase tickets online
LO S T R EA S O N S
Leadlight Window Workshop Learn the skills of leadlighting and create your own window panel at Kyneton's famous Old Auction House Gallery & Studio. Working with your choice of one of our preprepared patterns you will be shown all of the relevant skills including how to cut and shape glass pieces using glass cutters and glass grinders. Projects are kept to a manageable size and design so that you will be able to experience the whole process of creating a leadlight panel.
The workshop costs include all materials required and all tools will be provided in the studio. 10.30 - 3.30pm, 23 & 24 July. 52-56 Mollison Street, Kyneton. Book tickets online at theoldauctionhouse.com.au/classes
Richard Clapton live at the Railway Richard Clapton as one of Australia’s foremost singer/songwriters, paved the way for subsequent generations of songwriters to write about the experience of being Australian. The tour comes as a follow up to his 2021 release Music Is Love (1966-1970), his first cover album which is a timely homage to the music of peace love & understanding; tunes of the American hippies from the late 1960’s. The album features Richard Clapton’s unique version of songs recorded by The Byrds, Crosby, Stills Nash & Young, Bob Dylan, The Doors, Jefferson Airplane, The Band, Lovin’ Spoonful and more; sung as only Richard can. 7 - 11.30pm, 27 Aug. Macedon Railway Hotel Purchase tickets online
JULY LOCAL MARKET GUIDE SATURDAY 2ND
SATURDAY 9TH
SATURDAY 16TH
SATURDAY 23RD
WOODEND FARMERS MARKET
BALLAN FARMERS MARKET
CRESWICK MARKET
LANCEFIELD & DISTRICT
9am-1pm Napier & Victoria
FARMERS MARKET
Street, Creswick
9am-1pm High Street,
9am-1pm Mill Cottage, 96 Inglis Street, Ballan
9am-1pm High Street, Woodend
SUNDAY 3RD
KYNETON FARMERS MARKET
CASTLEMAINE ARTISTS MARKET
8am-1pm St Pauls Park Piper Street, Kyneton
9am-2pm Western Reserve, Castlemaine (Opp Farmers Market)
SUNDAY 10TH
CASTLEMAINE FARMERS MARKET 9am-1pm Forest Street, Castlemaine GISBORNE ALL SEASONS MARKET 9am-3pm Gisborne Village Shopping Centre, Gisborne
CLUNES FARMERS MARKET 9am-2pm Collins Place, Clunes
MALDON MARKET 9am-2pm Cnr Church & Edwards Street, Maldon
Lancefield GLENLYON VILLAGE MARKET 9am-1pm Glenlyon Hall, Glenlyon
LEONARDS HILL HALL & COUNTRY MARKET 9am-2pm Ballan-Daylesford Road, Leonards Hill
TRENTHAM FARMERS MARKET
EVERY SATURDAY WESLEY HILL COMMUNITY MARKET 9am-1pm Pyrenees Hwy, Castlemaine
EVERY SUNDAY DAYLESFORD SUNDAY MARKET 8am-4pm Daylesford Railway Station, Midland Hwy
9am-1pm Trentham Town Square, Trentham
SUNDAY 17TH WOODEND LIONS CLUB MARKET 9am-2pm High Street, Woodend
IMAG E BY MARNIE HAWSON
ADVERTISE YOUR BUSINESS IN THE REGION'S LARGEST CIRCULATING MAGAZINE C A L L 0 4 9 0 1 8 2 3 1 8 T O DAY O R E M A I L TAY L O R @ L O S T M A G A Z I N E . C O M . A U F O R A C U R R E N T R AT E C A R D
PROPERTY OF THE MONTH
Xhale Beautifully renovated getaway nestled amongst the gums. Ideally located in Hepburn Springs, Xhale accommodates up to 6 guests across 3 bedrooms with semi-flexible sleeping arrangements. Surrounded by lush eucalypts and gardens, with its contemporary design and touches of luxury, this home is the perfect place to rest and rejuvenate.
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(03) 5348 2008 thehousesdaylesford.com stay@thehousesdaylesford.com
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RESTAURANTS, CAFE'S & FOOD STORES BAD HABITS CAFE 5348 3211 7 Daly St, Daylesford. Open daily, 10am-4pm. Enjoy a light morning or afternoon tea, or a substantial breakfast or lunch. theconventgallery.com.au
PIZZERIA LA LUNA Delicious homemade pizzas feature a large, 13 inch thin base, rolled out fresh to order from our homemade pizza dough. Delivery and takeaway available.
BEPPE BAR & KITCHEN 5312 2778 32 Raglan St Daylesford. Locals and visitors alike can enjoy a modern Italian dining space, contemporary cuisine and Italian wines. beppe.com.au
SAULT 5348 6555 2439 Ballan-Daylesford Rd, Sailors Falls. Seasonal Modern Australian dishes in a scenic homestead. Dinner Wed-Sun. Lunch Fri-Sun. sault.com.au
CLIFFY'S 5348 3279
SWISS MOUNTAIN HOTEL
30 Raglan St, Daylesford. Cliffy’s has also become one of the region’s best known cafes. Stocking and serving local produce. cliffysemporium.com.au HEPBURN GENERAL STORE
102 Main Rd Hepburn Springs. Open 7 day from 7am. (Sundays 8am). hepburngeneralstore.com.au
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pizzerialaluna.com.au
5345 7006 3454 Midland Hwy, Blampied. Pub meals & Functions. Dinner TuesSan. Lunch Wed-Sun. Closed Monday.
swissmountainhotel.com.au
THE LOBBY BAR 5348 2271 77 Main Road Hepburn Springs. Open 7 days from 4pm until late. Swing by and settle in for the evening. bellinzona.com.au
LAKE HOUSE 5348 3329 4 King St Daylesford. Lunch & Dinner Daily. One of Australia's most awarded regional restaurants. lakehouse.com.au
THE VIRGIN CAFE 5348 2271 77 Main Road Hepburn Springs. Open 7 days from 7am. Part café, part gallery. Enjoy some of the finest culinary delights in Victoria. bellinzona.com.au
PALAIS-HEPBURN 5348 1000 New chef serving up Modern Australian cuisine in a luxurious setting. Open Thu 5pm-11pm, Fri-Sat 4pm-12am, Dinner from 5pm-9.30pm palais-hepburn.com
WOMBAT HILL HOUSE 7017 5999 Wombat Hills Botanical Gardens (Off Central Springs Rd) Daylesford. Breakfast, bunch & lunch daily 9am-4pm. wombathillhouse.com.au
WINERIES, DISTILLERIES & CIDERIES
WELLNESS & BEAUTY
ANIMUS DISTILLERY 5403 2431 1/89A Piper St, Kyneton. Artisan gin distillery. Open 12-Late Wed to Sun. Mon and Tues open by appointment. animusdistillery.com
THE SPA AT LAKE HOUSE
5348 3329 4 King St Daylesford. Open daily. Bookings essential. Blissful treatments and mineral water spas. lakehouse.com.au/spa
DAYLESFORD CIDER 5348 2275 155 Dairyflat Rd, Musk. Craft Cider, Tastings, Lunch & cellar-door sales. Online reservations, visit website for info on opening hours daylesfordcider.com.au
SHOP TILL YOU DROP PORTAL 108 5348 4353 108 Main Rd, Hepburn Springs Clothing, shoes, handbags, designer pet gear, homewares and jewellery portal108.com.au
PASSING CLOUDS 5348 5550 30 Roddas Lane, Musk. Winery open daily 10am5pm. Lunch 12pm Fri-Mon (bookings are essential). passingclouds.com.au
GALLERIES & STUDIOS BULLARTO GALLERY 0408 529 725 962 Daylesford Trentham Rd Bullarto Beautiful space and works Open 10-4pm Sat & Sun or via appointment @phillip.edwards.artist
BIG TREE DISTILLERY 1300 040 573 Producing Award Winning Farm Crafted Gin Distillery Tasting Room open most weekends and Mondays. bigtreedistillery.com.au
WINE BARS, HOTELS & BOTTLE SHOPS 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
ADVERTISE YOUR BUSINESS IN THE REGION'S LARGEST CIRCULATING MAGAZINE FOR A CURRENT MEDIA KIT
C A L L TAY L O R 0 4 9 0 1 8 2 3 1 8 TAY L O R @ L O S T M A G A Z I N E . C O M . A U
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ACCOMMODATION HOTEL BELLINZONA 5348 2271 77 Main Rd Hepburn Springs. Open 7 days. Bespoke accommodation in the heart of Hepburn Springs. bellinzona.com.au
PEPPERS HOTEL 5348 2202
FARMERS ARMS ART SUITES 5348 2091 2 East St, Daylesford Free Wi-Fi, Parking & Inroom mini bar. Across from the iconic Farmers Arms thefarmersarms.com.au
THE HOUSES DAYLESFORD
HOLYROOD HOUSE 5348 1063 51 Stanbridge St Daylesford. Unparalleled service in magnificent Victorian Guest House.
THE TRAIN 5348 2008 Thoughtfully converted train carriage for two guests on a private block, only 5-min walk from Lake Daylesford. Pet friendly. thehousesdaylesford.com
PARKSTONE REAL ESTATE 9115 7328 Shop 6/22-24 Howe Street, Daylesford. Real Estate Sales & Property Management. Servicing Daylesford, Castlemaine & the Macedon Ranges. parkstonerealestate.com.au
WOMBAT EDGE 5348 2008 A beautiful and modern country home for up to 11 guests. Set on 10 acres with a lake, and only 15 minutes from Daylesford. thehousesdaylesford.com
holyrooddaylesford.com.au
SERVICES OZ-TRANS 0407 697 877
FRE I G H T · T R A N S P O RT · R E M OVA L S DAY L E S FOR D A N D CEN T R A L H IG H LAN D S
Professional removals, general, furniture & produce freight. Art, piano's, pallets & parcels. Regular runs to Melbourne, Geelong & west/central Vic oztrans.com.au
SIGNSATION 0427 425 577 We specialise in hand painted signs and murals. We also offer the most up to date methods in digital printing to our customers. signsation.net.au
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124 Main Rd, Hepburn Springs. Open 7 days. 1930's Daylesford hotel, transformed into a deluxe retreat. mineralspringshotel.com.au
5348 2008 Office located at 3 Howe St Daylesford. Full service agency specialising in corporate retreats and both large & small groups. thehousesdaylesford.com
VENUES PALAIS-HEPBURN 5348 1000 Serving up the best cocktails in the shire. Selected French and local wines. Boutique bottle shop. Thu 5pm11pm, Fri-Sat 4pm-12am Dinner from 5pm-9:30pm palais-hepburn.com THE FARM DAYLESFORD
0406 690 775 Daylesford's newest event space. Built from recycled tin, wood, striking power poles and 160 year old trusses. thefarmdaylesford.com.au
Q&A L O
S T
What do you love about Daylesford? There is so much to love about this town and the wonderful folk that are in it! but what stands out to me is the friendly interactions, diverse crowd & amazing nature surrounds. I always leave after a town visit feeling better than I did before. Whether its local banter at Harvest Cafe, a wave or nod to a friendly stranger or visiting the community garden. People truly support your dreams here, before I had my studio location in Yandoit, I would teach to the local community alternating at people houses arranged by group chats! There is such an alternative cultural melting pot in Daylesford and it felt like home instantly! Explain to us, what is ‘Flow State’?
MEET
BRYDIE MINEO
Flow State Yoga flowstateyoga.net
Tell us a little bit about yourself and what you do? I am a yoga, movement and healing sound facilitator. My love affair with movement started at the age of 7 when I began taking dance classes, I then started teaching at 15 and ran a freelance dance teaching business teaching to a variety of people all over Melbourne. I found myself getting tired of the structured dance styles and the competitive nature of the dance industry - that’s when my true calling to teach yoga became clear. I had been practicing yoga for over a decade and ticked all my boxes for my love of movement, alignment and spirituality. I get so much joy in facilitating a safe space for people to delve into a meditative state through Yoga, Movement & Quartz Crystal Singing Bowls. I truly believe yoga is accessible to every-body and feel that the practice brings us a sense of connectedness to ourselves and the world around us. You can join me for a Yoga + Sound class on Friday mornings at 9:30am at Arisaig Wellness Retreat in Yandoit, just outside of Daylesford.
A flow state is defined by a mental state of operation in which a person is fully immersed in a feeling of energised focus, full presence and enjoyment in what they are participating in. The reason I felt connected to name my business after this state is because in my personal yoga practice experience, I feel as though the outside world and stressors melt away and as if my body, mind and soul are in the ‘here and now’. Particularly in a Vinyasa Yoga style class, it is a very fluid practice and I offer many variations of asanas (poses) for all levels and invite students to find the shapes that best serve the individual which leaves space for students to ‘find their own dance’ bringing focus to the body and letting the mind steps out of the ‘drivers seat’ into that state of FLOW. If you were to be a tourist in our town, what would your weekend itinerary look like? With an absolute bounty of alluring options my perfect weekend Itinerary would begin with a wholesome organic breakfast at Harvest cafe or Hotel Bellinzona, followed by visiting the amazing local makers and produce from the Sunday market. I would then have a leisurely stroll in the underrated Jubilee lake around the lakeside and admiring the peacocks that live there. I would then hit the main streets and visit the lovely boutiques and shops on Howe St and Vincent St capping it all off with a cosy drink at Daylesford Brewing Co. L O S T M A G A Z I N E | 63
EAT, DRINK, l! SLEEP & be loca
For 165 years, the Farmers Arms Hotel has been a gathering place for Daylesford locals and gourmet travellers alike. Nowadays, it has evolved into one of the biggest supporters of local producers, showcasing wild and farmed ingredients from around Daylesford and the best of the region. And it doesn't stop at the food. The extensive drinks menu has all your favourites and some you can only find in Daylesford. Try local gin made from Mt Macedon pepper berries, vodka from Trentham potatoes, house wine from a 400-year-old Rofosco vine transplanted by Daylesford founders and beer brewed in the neighbourhood too. Book the 'Farmers Kitchen', a private dining experience, dine in one of the luxe vintage dining rooms, or rub elbows with those at the bar. Complete your stay by experiencing the luxury of the Daylesford Heritage Cottage or Daylesford Art Motel, only a quick trot across the road. When it comes time to leave, rest assured your heart will be as full as your belly.
FARMERS ARMS HOTEL 1 EAST STREET, DAYLESFORD +61 3 5348 2091 farmersarmsdaylesford.com.au @farmersarmshoteldaylesford
OPEN 7 DAYS A WEEK FOR LUNCH, DINNER AND DRINKS
