Lost Magazine August 2019

YO U R S T O K E E P

VO L 1 9 I S S U E 1 8 7

WRITERS FESTIVAL AUGUST 16-18 2019

Trivia Night August 15, buy tickets at wordsinwinter.com wordsinwinter Artwork by Josh Bowes @drystonejackson

CO N TE N TS STORY

E AT

St. Mike

Back to the Source

12

17

DRINK

RECIPE

Some Like It Hot

Beef Cheeks

24

30

C O C K TA I L

C R E AT E

Fearless

The Magic of Clay & Fire

31

38

PRODUCE

PROPERTY

Produce of Love

A House to Call Home

48

43 L O S T N E W S

PAG E 0 6

R E A S O N S T O G E T L O S T I N A U G U S T

PAG E 0 8

D AY L E S F O R D ' S L O S T B O Y S P A G E 3 5 A U G U S T M A R K E T S P A G E 5 7 L O S T - T H E G U I D E T O W H E R E T O F I N D I T

PAG E 5 8

L O C A L Q & A P A G E 6 3

WHO DOESN’T LOVE A GREAT STORY? THIS BOOK IS PRINTED ON PAPER THAT HELPS YOU TAKE CARE OF OUR FORESTS. SO THERE’LL ALWAYS BE GREAT STORIES FOR EVERYONE TO TELL.

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

VO L 1 9 I S S U E 1 8 7 | AU G U S T 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

PUBLISHER

PUBLISHER

EDITOR-IN- CHIEF

Tony De Marco

Theresa Albioli

Sam Pridmore

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

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

DISTRIBUTION

Larissa Dubecki

Mahmood Fazal

Ritchie & Blosom

LOST MAGA ZINE

COVER IMAGE

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

Michael Lelliott "Saint Mike" riding horseback. By photographer Tim Harris.

Read the full story on page 12.

DISTRIBUTION

found@lostmagazine.com.au ADVERTISING

advertising@lostmagazine.com.au 03 5348 2324 - 0436 344 935 SUBSCRIPTIONS

Head to www.lostmagazine.com.au to order your magazines to be posted to you every month.

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

ALL RIGHTS RESERVED

All content in this publication is copyright and may not be reproduced in whole or in part in any form without express permission of the publisher. All care is taken to ensure accuracy in editorial and advertising however the publishers and any contributors accept no responsibility for errors or omissions. All material herein constitutes information and not advice.

FARMERS ARMS CRESWICK

more than just a

PUB. BAR & DINING MENUS

INHOUSE BUTCHERY

Voted one of Victoria’s Best Pubs 31 ALBERT ST CRESWICK / 53452221

LO ST NE WS

Lost News

A

WRAP UP OF NEWS AND HAPPENINGS IN OUR REGION

ugust is here! Can you believe it? Just like that, the day's are getting longer and before we know it the festive season will be upon us. We've had such a wonderful response to the new team's first edition of Lost and this month we're going full steam ahead as we increase Lost to 64 pages - all chockablock full of reasons to get out and about and experience all our beautiful region has to offer.

You'll notice a few changes to the magazine this edition, such as the expansion of our "Reasons to Get Lost" section of the magazine, and our "Lost guide on where to find it" being made a little more visual and easier to follow which i hope you will all enjoy.

Firstly it is with heavy hearts that we farewell Richard Cornish as our previous editor at large and thank him for his hard work and dedication to Lost. Richard has been a big part of our little publication and we wish him all the best in his future endeavours. In the wise words of Bob Dylan "the times they are a

B Y E D I T O R I N C H I E F, S A M P R I D M O R E

changin" and we're so incredibly excited to introduce to you all our new Lost team.

This month we welcome Larissa Dubecki and Mahmood Fazal as our new feature writers at Lost Magazine. Larissa comes to us with a wealth of knowledge as a renowned restaurant critic and food writer for the past ten years, during which she's been the chief critic for The Age newspaper and The Age Good Food Guide. Having written her own book, appeared on MasterChef, been a judge on Iron Chef, and featured in several high-end magazines such as Gourmet Traveller and Time Out; we felt Larissa was exactly what our little magazine needed to go to the next level.

Mahmood also steps in as our other feature writer to add his creative flavour to Lost. Having written for Vice and several other publications Mahmood has his finger on the pulse of cultural trends and a keen interest in architecture, bringing just the right amount of attitude to Lost.

BOOZY BRUNCH EVERY SATURDAY cliffysemporium.com.au/boozy 6 | LO S T M AG A Z I N E

LO S T N EW S

In this August edition, Mahmood pays homage to "St Mike", talking all things art, motorcycles and horses with local modern-day cowboy Michael Lelliott.

Larissa goes back to the source with the talented Tim Foster of Source Dining in Kyneton and introduces new head chef Quinn Spencer. Then, she heads to Trentham and Daylesford for drinkable desert and indulgent afternoon with new chocolatiers Atelier Chocolat and Daylesford Hot Chocolate Company.

A trip to Porcupine Ridge to meet ceramicist Angie Izard reveals "the magic of clay and fire" before we say hello to Murvet & Cameron - the duo behind local small-goods favourite Max & Delilah. Cameron has dinner sorted with his recipe for mouthwatering braised beef cheeks and creamy potato mash in our Lost Recipe section, and Animus Distillery washes it all down with their delicious Lost Cocktail 'Fearless'.

We discover the architectural splendour that is Gabion Hill in Glenlyon when Mahmood sits down with Jeremy & Jeannie to discuss all things family, and reveal what drove

them to build such a magnificent home in the country.

Also in this edition, Anthony shares the tragic tale of Daylesford's lost children, before we lighten the mood with the first of our ongoing Q&A sessions with Lost delivery boy and owner of 'Ruby Slippers' Ritchie.

For me this past month has been filled with challenges and hurdles to overcome. I've worked day and night to pull together this issue with an additional 16 pages and I couldn't have done it without the support of our incredible publishers, advertisers, new writers, photographers and the rest of the team here at the Lost office. I also just want to say a big thank you to my partner John for being such a pillar of support during this time and reminding me always that when life gives you lemons, make lemonade! I hope you all enjoy this August edition, and without further ado, let's get lost.

SAM PRIDMORE Editor-In-Chief

Pizzeria

La L na Thursday, Sunday, Monday 5pm - 9pm Friday and Saturday 5pm - 10pm Tuesday & Wednesday CLOSED

5348 4123

|

Home deliveries

24 Albert Street Daylesford

FRIDAY TO SUNDAY |

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

LO ST R E A SONS

Reasons To Get Lost in August...

COMPILED BY SAM PRIDMORE

Cookin' On 3 Burners at Palais-Hepburn

'Exposed' at Trentham's Cosmopolitan Hotel

Catch Australia’s hardest hitting Hammond Organ Trio 'Cookin’ On 3 Burners' at PalaisHepburn Friday, August 30th.

Hammond organist Jake (originally from Glenlyon), drummer Ivan, guitarist Dan and special guest Stella Angelico (from Ballarat) return home for an unforgettable performance that's sure to get you up and dancing. Joining the dots between Deep Funk, Raw Soul, Organ Jazz & Boogaloo; Cookin’ On 3 Burners is like poking your head through a time portal that stretches between the year you were born and the middle of next week. On one hand, there are clues to a spiritual home that’s situated somewhere in the back streets of 1966, but on the other is a reinvented soul stew that’s very much a product of the 21st Century.

Talented local artist and photographer Bettina Ralph will be exhibiting her works at the iconic Cosmopolitan Hotel from Aug 3 to Sept 12.

Bettina's photography encompasses an eclectic mix of nature, fauna and people, taken both locally and from her travels around the world.

Bettina says "This version of my creativity and inspiration have emerged from an unexpected twist in my path. Looking at life, every day different, through a lens made everything look brighter, more curious, increasingly full of joy and hope". A must-see exhibition.

For more information and to secure your tickets visit: cookinon3burners.com

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

Aug 3 - Sept 12 at The Cosmopolitan Hotel: 21 High St, Trentham.

LO S T R EA S O N S

Words in Winter Trivia Night Show off your extensive knowledge of otherwise useless information while raising money for Words In Winter at their annual trivia night. Get your brain into gear and gather some of your friends for a fun night of trivia, prizes and community gathering. Bring a plate to share with your table and buy some drinks from the local sponsors, while host Jono entertains and takes you through an auction featuring awesome prizes from local businesses.

August 15, 6:00 pm - 9:00 pm The Festival Hub (Senior Citizens Hall), 76 Vincent Street Daylesford. Tickets $20 per person or $170 per table of 10 - visit wordsinwinter.com to book.

Red Hill Hotel Built in 1854, The Red Hill Hotel has been continuously running as a pub catering to thirsty miners, weary travellers and new settlers for 165 years. Located in a town you’ve probably never heard of called Chewton, (just 5 mins from Castlemaine) launched on New Year’s Day 2018, and in this short time has become the go-to destination for great food, exceptional hospitality and an environment that evokes a sense of multiple histories, that combine the Victorian Gold Rush and the owners’ Scottish heritage. Now open from 3pm on Friday and 12pm on Saturday and Sunday serving high quality, seasonal and local food.

Red Hill Hotel - 163 Main Rd, Chewton. Visit www.redhillhotel.com.au for more info and to book.

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

LO ST R E A SONS

Potter Around Central Victoria Central Victoria will be one of the many locales around the country participating in the Australian Ceramics Open Studios 2019 event over the weekend of August 17 and 18. Nine studios across three shires - Mount Alexander, Hepburn and Central Goldfields – will be open 10am to 4pm both days and entry is free. Australia-wide, 167 studios will be open as ceramicists offer a behind-the-scenes view of their creative processes. The individual potters have collaborated to produce a Central Victorian guide, which gives an overview of the range of styles and a map of their locations. The trail takes in Newstead, Maldon, Creswick, Talbot and Daylesford and could be completed in a day. Better still make a weekend of it and plan a stop over in one of the towns along the circuit.

For an overview of the event go to www. australianceramicscommunity.com and click on the link 2019 open studios.

Alice’s Journeys Walking Tours of Daylesford If you’re curious about Daylesford and Hepburn Springs’ history and their untold stories, join us on our 2.5 hour guided walking tour of the Daylesford town. Walking in the footsteps of legends, your personal guide will take you into buildings and down laneways that will reveal secrets and stories that will surprise and engage. August is a winter wonderland outdoors, a great chance to take in the secret beauty and stories of the town on foot. Commencing in August we are expanding our locals’ rate to all resident adults and children from the Victorian Central Highlands region including Hepburn, Macedon Ranges, Mount Alexander, and Moorabool Shires. August tours run each Friday and Saturday at 10am. We meet inside the Daylesford Visitor Information Centre. Bookings are essential: Tel : 1800 454 891 or online www.trybooking.com. For more info contact M: 0455 519 111 E: info@alicesjourneys.com | Facebook: AlicesJourneys | Instagram: alicesjourneys8459

WALKING TOURS

OF DAYLESFORD

, Bookings are essential: Daylesford Visitor Information Centre t: 1800 454 891 or trybooking.com 10 | L O S T M A G A Z I N E

Come on our engaging guided walk and all will be revealed…

AlicesJourneys alicesjourneys8459 0455 519 111 info@alicesjourneys.com

Barber & Co. Daylesford New kid on the block Barber & Co. Daylesford, run by friendly barber Lesley and her trusted companion Paddy (her beautiful chocolate Labrador) are inviting local customers and supporters alike to the barbershop on Saturday 17th August between 3-5 pm. An opening of sorts, Lesley will be handing out some free men's products as a show of appreciation to all who have supported her journey of opening Daylesford's very first Barbershop!

Barber & Co. Daylesford - 30 Albert St, Daylesford. Saturday 17th August 3-5 pm.

Sparkling Gemstones & Bubbles A private collection of more than 120 stunning, cut and polished, precious and semi-precious gemstones on exhibition and up for auction at Hepburn Springs. These exceptional quality, natural gemstones are ready to be turned into a beautiful, custom-made piece of jewellery.

A rare event for our region, which has all the makings of a fun-filled evening for tourists and locals in a stunning 'new' venue.

LO S T R EA S O N S

Feast - A Dark Cullinary Event at Stockroom Feast is a winter culinary event that celebrates dystopian beauty and contemporary horror through food and art. With a four-course banquet inspired by earth, life and death by award-winning chef Emma James, eleven artists have been commissioned to create an element for this highly ornate and dark sensory experience. Sculptures, paintings, video and sound works centred around the disturbingly absurd and darkly opulent will provide an immersive and extravagant event.

This is a carnivorous event, filled with amazing textures, flavours and at time challenging food presentations. Vegeterians and dietary requirements can not be catered for.

Three separate events held at: Stockroom Kyneton - 98 Piper Street, Kyneton.

Saturday August 17, Saturday 24 August and Saturday 30 August at 6.30PM. Tickets cost $195 per person and are available at: stockroomspace.com Stockroom Kyneton - 98 Piper Street, Kyneton | PH: 5422 3215

Palais-Hepburn - 111 main Rd, Hepburn Springs. Thursday, August 15, 2019 at 5:30 – 8 PM

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

LO ST STORY

St. Mike S TO RY BY M A H M O O D FA Z A L PHOTOS BY TIM HARRIS

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

A

LO S T S TO RY

spinning Curtin Mayfield record booms in the foyer, as Michael Lelliot dawdles between portraits of Hells Angel bikers, religious icons and bottles of rum. Mike, as his mates know him, has a way of making chaos feel natural.

“Should we take the Rolls Royce out drifting?” smiles Mike. A contagious larrikin, Mike has the figure of an NBA star, wears stick-n-poke tattoos and maintains a bushranger’s swagger.

But why did Mike and his wife Kath decide to leave the cultural fireworks of Fitzroy for horses, Great Danes and a grumpy black cat?

“We decided we didn’t want to be in the city for another 20 years and become old Fitzroy people. I needed space and change..and horses,” his laugh has everyone on his side.

“When I got here, my mind started ticking over and I started having thoughts like ‘what can I grow?’ Because you begin to notice things that matter, like the shifting colours of the seasons.

In the city everything feels monotone.”

Just like his attitude, Mike’s career has no dull moments. He was instrumental in establishing brands like Knog, Crumpler and most recently Saint; where he helped construct and design

THE OXFORD, HEPBURN SPRINGS. PHOTO BY MARNIE HAWSON .

the world’s strongest denim for motorcycle bandits and all-round knockabouts.

“At the time I was working on a fashion label called Saint, taking it from an idea to a reality. I feel more free here, creatively. I take whatever creative energy I have and apply it wherever I want to apply it. There’s no rules,” he points to a semi-constructed glasshouse, with tree trunks as structural posts. “I’m going to decorate it with nude sculptures then I’m going to illuminate them—with lights that glow from inside the sculpture.”

A champion of the old-school, Mike rolls around the Daylesford area in a beat-up Ford F250 pick-up truck, but his heart throttles in the garage; a heaving 1984 Harley Davidson Shovelhead. “I don’t think you’re ever alone when you’re on a motorcycle because you’re surrounded by all the elements; the air, riding across paddocks, the mountains, the trees, the smell of the road. You’re never alone. You’re fully present in the moment.”

Mike prefers to unwind with a motorcycle run that begins at Red Beard Bakery in Trentham, winds through Daylesford where he skulls a beer at The Farmers Arms, before drifting by the waterfalls back home to Sailors Falls.

L O S T M A G A Z I N E | 13

LO ST STORY

Mike is a born-and-bred Melbourne boy who oozes creativity and Steve McQueen inspired cool. Having studied fine art at the Victorian College of the Arts, Mike weaves his painter’s intuition into commercial branding strategies - as long as it upholds his life’s mission; “to make beautiful things.”

“The creative epicentre is no longer in city spaces. It’s all over. Sometimes in the most obscure places. It’s about finding what’s going to push your boundaries.”

Mike’s farm backs out onto the Wombat State Forest, where he cultivates his artful energy.

“The first time I went out into the forest on my own...it was so full of life; transitions, changes, different plants coming up at different times of the year, different animals,” Mike speaks with effortless soul, “You learn out here, that there’s a beginning and an end. And that’s ok. It happens with animals, it happens with plants, it happens with us. It inspires me to be more present in every moment.” Mike looks out onto his lake, before gathering his thoughts, “I wanted to push to the extremes, what it meant to be natural...what it means to be pure.”

As well as a forthcoming art exhibition at Bromley’s gallery, these days, Mike has distilled his spirit and surroundings into a new venture—Saint Sparkling.

“You get pretty obsessed with water out here; the presence of it, whether it’s not present, how much is flowing under us.” The new range of flavoured sparkling water is locally inspired, “I’ve been thinking about my surroundings.

The way fruit and herbs grow. How I can use them. The way my wife cooks and preserves.”

By the veggie garden where the family’s seeds grow, you can hear the idling Chopper in the garage. Look out, and the horses gallop with their Great Danes across a field toward the lake. The collage of a shovelhead motor with splashes of rain across the rising lake— illustrates what Mike has found on the tracks out here, articulated in Zen and the Art of Motorcycle Maintenance; “If the machine produces tranquillity it's right. If it disturbs you it's wrong until either the machine or your mind is changed.” It’s among these elements, natural and man-made, that Mike finds equilibrium.

Saint Sparkling Water - saintsparkling.com

14 | 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 EAT

dinner wed- sun from 5.30pm lunch fri - sun from noon

97 Main Road Hepburn Springs 03 5348 1156

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.

ENJOY WINTER AT THE DAYLESFORD HOTEL Exceptional service with food to match.

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frankandconnies.com.au

LUNCH FRI - SUN 12-3PM DINNER 7 NIGHTS FROM 5PM DAYLESFORDHOTEL.COM.AU

Back to the

LO S T EAT

Source.

SOURCE DINING

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

T

im Foster has learned the ways of Central Victoria in his five years running leading Kyneton restaurant Source Dining. Some days he turns up to work to find fresh produce left at the kitchen door – figs, sometimes, or maybe quince or lemons. “We won’t know who has left it. until a local is in having a meal and they’ll say, ‘Did you get that box I left for you?” he says. “It’s really lovely.”

There’s a delightful synchronicity that Foster finds himself embedded in a community upholding the old-fashioned food values. The promise of such a life is what originally lured him and wife Michelle to the area in 2013.

“We grew up in South Australia – Coonawarra born and bred - but loved how the food scene in Victoria was so active and vibrant.”

Source Dining is well-named. An acre and a half of working kitchen garden on Foster’s property near Kyneton is the lodestone

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

of Source’s locavore vision, with surplus dealt with via his interest in fermenting and preserving. It’s backed by the region’s leading suppliers such as McIvor free-range Berkshire pork, dry-aged beef from Inglewood and Holy Goat cheese. The menu is a tone poem of European classicism with a mod-Oz inflection, where assured technique doesn’t get in the way of brilliant, bursting flavour. This is where you’ll find ocean trout cured in slated Sedgwick plums, twice-baked goats’ cheese souffle, or slow-braised goat with fennel pollen pangrattato.

It’s ably backed by a wine list that continues the vision of Michelle, who sadly died of breast cancer in 2016. Around half is dedicated to local cool-climate producers, a quarter to Victorian and Australian drops, while a quarter swings international.

The holder of a chef’s hat in the prestigious Age Good Food Guide in every year of its

LO ST EAT

operation, Source is a standout in a stellar field. It’s a place equally amenable to locals as the Melbourne city-slickers who like to catch the train up on a Friday night to have dinner.

Foster and his staff have even been known to collect diners from the station (“We’re more reliable than the single local taxi, but Kyneton now has an Uber so we’re really moving ahead.”)

Asked to suggest a dish on the menu that exemplifies his approach, Foster nominates the Meyer lemon mousseline with lemon shortbread, house-made crème fraiche, kaffir lime meringue and dehydrated lemon crumbs: “Our Meyer lemons and limes are in season at the moment so it’s about taking an ingredient we have an abundance of and turning it into something interesting and unusual.”

To everything there is a season, and the arrival of new head chef Quinn Spencer has given Source a burst of energy while Foster splits his

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

time between Kyneton and his latest venture at Bendigo’s heritage-listed Gold Mines Hotel.

A spiritual sibling, Spencer grows all sorts of garnishes on his own farm and helps supply the restaurant with duck eggs and raw honey.

“Quinn is a young guy with a great wealth of knowledge. His food is very similar to mine although he’s more attuned with modern techniques,” says Foster. “After five years at the stove it’s great to have fresh eyes and fresh ideas. With him, it’s all about getting the best flavour of the ingredients so I’m thrilled to have met him.”

Source Dining 72 Piper Street, Kyneton; 03 5422 2039 sourcedining.com.au

Book a Detox Wrap for a healthy winter glow 75 min | $210 weekdays | $240 Saturday & Sunday

Indulge further with a BONUS 15 minute circulation boosting massage when you book a Detox Wrap midweek in winter.

This treatment focuses on ultimate skin health, restoring equilibrium and helping to stimulate the elimination of toxins. A green clay body mask including sage, citrus and sea fennel is applied before the body is cocooned to maximise the detoxification process.

Finally a blissful scalp massage & an application of aromatic Cellutox Active Body Oil leave the skin beautifully cleansed and nourished. Cellutox Active Body Oil is applied leaving the skin beautifully cleansed and nourished.

Contact us to make a booking.

spa@lakehouse.com.au

5348 3329

lakehousedaylesford

King St Daylesford VIC 3460 lakehouse.com.au

Some Like it Hot.

STORY BY L ARISSA DUBECKI PHOTOS BY DANNY WOOT TON

H

ot chocolate is like a hug from the inside, reads a sign at Atelier Chocolat, at once summing up one of the joys of a Central Victorian winter (just add crackling fire, and maybe cake) as well as the attractions of chocolate in warm liquid form.

And you rest assured that this is no ordinary hot chocolate. Laetitia Hoffmann, who opened her charmingly bijou Trentham handmade chocolate shop at the end of March, is a devotee of the bean-to-bar school, in which the cocoa beans can be traced back to an ethical source.

The French native dedicated herself to learning the craft six years ago with various Melbourne luminaries such as Monsieur Truffe, Cioccolato Lombardo and Ratio Cocoa Roasters, from which she sources her organic Panamanian beans.

“The process of making chocolate is quite lengthy,” she explains. “I try to do it on weekends in the shop so people can see and smell it.”

This proudly Gallic outpost on Trentham’s Market Street serves two types of hot chocolate made from Ratio’s drinking chocolate – one served straight-up with dairy, soy or almond milk, another to which Hoffmann adds warming spices such as chilli, cayenne and cinnamon. There’s also a mocha, the chocolate/coffee hybrid which is made

LO S T D R I N K from her own shop-made chocolate and coffee beans from boutique local roastery Karon Farm Coffee. All go beautifully with a canelé, the small French pastries rich with rum and vanilla that are beautifully caramelised on the outside and custardy within. But be warned: “I try to get everyone hooked on them!” Hoffman says.

Proving good things come in pairs, another newcomer to the neighbourhood is the Daylesford Hot Chocolate Company. Opened

by Arkie Williams at the end of last year in a charming shop near the market she had coveted for years, it’s a single-minded operation dedicated to the quasi-religious observance of hot chocolate.

“My shop is all about the beauty of hot chocolate. It’s so nurturing when it’s cold and it warms your hands as well as your insides,” she says. “It’s the best drink for Daylesford in the winter.”

Using Spencer Cocoa single-origin chocolate grown in Vanuatu, Williams serves dark and milk chocolate versions and house blends – cardamom and pink salt is popular, as is ginger and turmeric. But her “apothecary” goes one step further, conjuring different spice flavours for customers wanting a personalised drink.

“A girl I went to school with was Spanish and her mother used to make the darkest, sweetest hot chocolate with just a little bit of salt in it.

Perhaps that’s where my love of hot chocolate

L O S T M A G A Z I N E | 25

LO ST DR INK came from, and my interest in playing with flavour. My own favourite is dark chocolate with half a teaspoon of crushed fennel. It’s just delicious.”

For people wanting to wander around the market with a hot chocolate in hand, Williams has “boomerang” cups for customers to borrow and return. “People have been great about our no single-use cups policy,” she says.

“They always come back.”

Atelier Chocolat: 16 Market St, Trentham; 0424 132 929 Dayleford Hot Chocolate Company: 22 Raglan Street, Daylesford; 0490 880 598

AT I L I E R C H O C O L AT T R E N T H A M

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

LO S T D R I N K

D AY L E S F O R D H O T C H O C O L AT E C O M PA N Y

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

TAKE A SEAT AND ENJOY A GLASS OF WINE AND A CHEESE PLATTER!

OPEN 7 DAYS

FROM 7AM (EXCEPT SUNDAYS 8AM)

Everything But The Kitchen Sink...

Fantastic TAKE HOME meals, BREKKIE & LUNCHES, CAKES, BEAUTIFUL breadS, ice cream, groceries, LOCAL ORGANIC FRUIT & VEG, providore, newspapers, LOCAL GOOGIE eggs, BIG FANTASTIC platters TO MAKE LIFE EASY, cheese boxes, catering, LIFE GIVING COFFEE, BOCASTLE PIES, TOILET PAPER, POSTCARDS AND SOME OTHER GOODIES...

102 MAIN RD HEPBURN SPRINGS

PH: 5348 2764

HEPBURNGENERALSTORE.COM.AU

LO ST R E CIPE

Braised Beef Cheeks with Potato Puree

BY CAMERON MCLENZIE

INGREDIENTS BEEF CHEEKS 4 BROWN ONIONS – MEDIUM 4 CARROTS – MEDIUM 2 CELERY – STICKS 2

Step 3: Into a fresh heavy based pot add cheeks and vegetables from marinating liquid. Pour reduced liquid into the pot over cheeks and vegetables. Add extra water if needed to cover cheeks. Add a lid to the pot (or foil) and place in pre-heated oven 110˚C for about 5 hours or until meat is soft and falls apart.

GARLIC – 1 BULB

P O TAT O P U R E E

THYME – ¼ BUNCH

INGREDIENTS

S A LT – 1 T B S

L A R G E P O TAT O E S 4

PEPPERCORNS - 4

GARLIC 2 CLOVES PEELED

SUGAR 1 TBS

5 0 G M BU T TER + 10 0 ML CR E A M WA R MED

PA S S I N G C LO U DS B EN D I G O S H I R A Z –

TOGETHER

500ML

S A LT + P E P P E R T O TA S T E

WAT E R – 2 5 0 M L

METHOD

PL AIN FLOUR – 1 CUP

Step 1: Peel potatoes, chop into large pieces. In a pot place, potatoes, garlic and a good pinch of salt. Cover with water and simmer gently until potatoes are soft. Strain off ¾ of water from potatoes and return to heat.

OLIVE OIL - TBS

METHOD Step 1: The day prior, toss 4 cheeks in salt & sugar. Allow to sit for 2 hours. In the meantime, peel onions & carrots and chop into large pieces. Cut celery into 2 cm pieces. Cut garlic in half, through the cloves. Mix all together with thyme. Once cheeks are marinated, add the vegetable mix and cover with Passing Clouds Bendigo Shiraz and water. Allow to sit overnight in refrigerator.

Step 2: Cooking the beef cheeks. Remove cheek from red wine mixture and toss in flour. Strain marinating liquid into a pot, bring to the boil and reduce by half (keep vegetables a side for later use). In a separate fry pan add olive oil and heat till hot. Add floured cheeks to seal or until you get a nice caramelized color.

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

Step 2: Gently mash potatoes with remaining water. With a wooden spoon add warm butter + cream mixture slowly and fold through until potatoes are firm and creamy. Add salt + pepper to taste.

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 S T C O C K TA I L

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Sat-Sun from 12noon. animusdistillery.com.au L O S T M A G A Z I N E | 31

LO ST STORY

Lets talk about Mushrooms.

STORY BY ANTHONY CARRUBA

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

LO S T S TO RY

Daylesford's

M

Lost Boys.

STORY BY ANTHONY CARRUBBA

odern Daylesford is idyllic, welcoming and, though we rarely stop to appreciate it, safe. Now tranquil and a prime holiday destination, residents and visitors in the Daylesford region will find little enough reminders of the town’s tragic past. As a community, Daylesford coalesced slowly in response to the fortuitous discovery of gold in 1851. Like so many at the time, prospectors and miners from all over the world converged, hoping to make their fortune. At the heart, this history lies a tale of three young boys, lost to the unforgiving bushland of colonial Victoria.

Winter in Victoria is disagreeable at best; the biting wind, the intermittent yet torrential rains, frosty mornings that make your toes freeze on the floorboards. Thankfully, most times it’s a matter of cranking up the heater or throwing on a jacket. A frigid breeze might elicit some discomfort, but it’s unlikely to make one pause and consider that, under less fortunate circumstances, such weather could bring swift death with it over the course of a single night. It sounds extreme, even inconceivable, but it was in 1867, during one of Victoria’s coldest ever winters, that the unrelenting chill would steal a part of Daylesford forever.

The phrase ‘lost boys’ should, by rights, evoke childhood recollections of Peter Pan, of untold adventures and wonder. For Daylesford, the memory of its lost boys is anything but L O S T M A G A Z I N E | 35

LO ST STORY nostalgic. On the crisp morning of June 30th, 1867, brothers William and Thomas Graham and their friend, Arthur Burman, set off from the frontier town to find wild goats. Aged just 7, 4 and 5, respectively, it’s unfathomable to us that such young children would be allowed to roam the Australian wilderness unsupervised, especially in winter. But such was colonial life, unfettered and often reckless.

As morning turned to midday, the boys had yet to return, and their fathers began a search on their own. We now know that, at some point in the afternoon, the boys encountered a shopkeeper by the name of Mutch in Muskvale, who unsuccessfully advised them to follow the telegraph lines back to Daylesford. The day dragged on, eventually giving way to an excruciatingly glacial night. Still no sign of the boys. Searches quickly escalated, involving hundreds of volunteers, horsemen, hounds and even indigenous trackers. The tumult ravaged the surrounding bush, destroying any trail the small children might have left.

25 days elapsed before the would-be rescuers surrendered to the unyielding bush. Months

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

later, in September, spring broke. Though its tides were ebbing, the winter had not yet finished tormenting Daylesford, delivering one last hammer blow that brought despair and closure in equal measure. Discovered by a farmer’s dog was the foot of a small child, still in its shoe. Searches began anew, even more solemn than the last. Now unimpeded by freezing conditions, parties quickly discovered the location of the bodies, in the hollow of a tree. It was concluded that the children had passed away on the very first night that they had gone missing. Their funeral drew over 1000 mourners.

A stone monument stands on that spot today, memorialising the boys and their misadventure.

The Graham Dux award, a scholarship, was instituted by William and Thomas’ father at the local school and is still awarded to this day. ‘The Lost Children’s Walk’, a 16km bush trail, was also established in their honour and is trekked by visitors regularly.

Story by Anthony Carrubba

A CLASSICAL AFTERNOON Saturday September 21 guildfordvineyard.com.au Reservations 0411 253 506

df

L O S T M A G A Z I N E | 37

The Magic of Clay & Fire.

S T O R Y B Y M A H M O O D F A Z A L | P H O T O S B Y M I C H E L L E D O N N E L LY

T

he word ceramics can be traced to the Greek keramos, meaning “potter’s clay.” In the foreground is the potter, humankind, who has left us with objects as vestiges of culture.

Sometimes, as in the Nok peoples of Africa, ceramic objects are all that is left of a civilization—as though their spirit comes to life through our observance.

LO S T C R EATE Australian Ceramics Open Studios program, a trail that crosses Newstead, Maldon, Creswick, Talbot and Daylesford. Anyone who enjoys flirting with art is invited to see how the pottery is made and, most importantly, meet the ghosts inside the work.

For Angie Izard the practice is a little more modest, she simply describes herself as a maker of things.

“It’s a labour of love...and at the studio, you’ll get a glimpse of that process,” laughs Angie, “When you meet an artist at their studio, you start to join the dots a bit. If you choose to buy a work and take it home you become part of the process—part of the narrative.”

“My background is in journalism, I worked as a sub-editor at The Age and The Courier,” Angie explains from her Porcupine Ridge studio, “I’ve always made art in some form; I practised photography. But I like the physicality of clay.

I also like that there’s technique, it’s not just about having a go...you have to think.”

Angie’s work draws it’s life-blood from, “the play of light and shadow, the movement of the clouds, rusted iron...I live on 20 acres of bushland and I have an intense connection to this place,” explains Angie. “It’s an open forest that offers a sense of freedom, of spaciousness and I guess a sense of possibility.”

This month, on the 17th and 18th of August, Angie will be opening her studio to the public along with eight other studios as part of

Angie’s cups and pots are splashed with blooming hues of blue and textured with lines that leave scars like expressive bursts. “I use

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

"It’s all part of the cycle of making."

LO S T C R EATE a lot of mark-making, graffito and layering,” explains Angie, “An artist that has inspired me is the American artist Cy Twombly. That freedom of line that, in a way, connects to language. And my first love was language.

You can convey meaning in all sorts of forms and language is one of them, ceramics is just another one.”

times before and you get a completely different result,” explains Angie, promising she is not the New Age type, “But you’re always chasing something that’s a little bit ephemeral or fleeting. It’s all part of the cycle of making.”

Angie Izard - 64 Pine Crt, Porcupine Ridge Instagram: @angieizard 0490 379 967 | 03 5348 1285

For Angie, meaning begins with the human spirit but hides in language and pottery, and comes to life in the elements of a creative process. “When people see how work is made, they do feel connected to that process,” says Angie. “It’s about forming these connections.

It creates a story and that story creates a network that goes out into the world.”

The process from wheel-throwing clay to the firing of shapes in a 1000 degree kiln leaves the final step to a kind of miraculous energy, “It’s completely random. You can do everything exactly the same way three or four

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

LO ST PRO DU CCE

LO S T P RO D U C E

Produce of

Love.

T

S TO RY BY M A H M O O D FA Z A L

errines, rillettes and pates are the holy trinity to any occasion that celebrates conversation and clinking coupes. For Cameron and Murvet McKenzie, the duo behind local small-goods favourite Max and Delilah, the essence of these rustic dishes is simple—for people to enjoy each other's company. For centuries, food has catered to that bond.

Murvet waltzes in, glowing with enthusiasm.

We meet at Wine By The Country, the testing grounds for Max and Delilah. “Cameron was dead set against food names for the company,” smiles Murvet, “Max and Delilah are our two cats. Delilah passed away two years ago but Max is still kicking around.”

Cameron stands tall, has an easy-going demeanour and a temperament that seems to prefer the back-of-house. Since he was 11 years old, he has been hanging around restaurants—earning his stripes as a kitchen hand in his Mum’s Red Hill restaurant, Johnny Come Lately. Cameron is softly spoken, earnest and humble, “I don't have a strict style, I don’t have that. I prefer to float around.”

Since graduating from his Mum’s tutelage, Cameron has juggled knives and pots at The European, The Stokehouse and The Supper Club among others, before making the treechange with Murvet to Daylesford where they O R Y B Y M A HLakehouse M O O D FA Z A L worked together at theS Tprestigious Restaurant.

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

LO ST PRODU CE These days, Cameron handcrafts all the Max and Delilah products and works as head chef at the Passing Cloud’s dining room—while Murvet swoons the floor as manager.

“At home, it’s Cameron and our two cats. But we have a dining table that sits 12...we love entertaining,” Murvet’s Turkish roots give her a hospitable flare that illuminates the room, “It’s just good times over food and drink. That’s what makes me happy.” Murvet’s work sounds more like her passion, “It’s like inviting people into your home, ‘sit down, relax.’ I’m letting guests know, ‘It’s ok...I've got this.”

At Passing Clouds winery, Cameron likes to think the produce is the star of the show. But as he stands in front of the open “Prometheus” fire pit, one guest described his work as passionate ballet.

Cameron winces, “Cooking food for people is a very personal thing. You’re asking someone

to spend a lot of money to sit down and eat your food. Eating is a personal thing too. There are so many different reactions, so it’s always satisfying when people say thanks. It makes it all worthwhile.”

The human touch really resonates in Max and Delilah’s products, the classic combinations of pork and apple, or duck and potato, convey a homely warmth that is both nostalgic and personal.

Together, Cameron and Murvet illustrate their philosophy in their practice; local produce that is organic and preservative-free. “Our Terrines are a bit different from a traditional sense.

They’re pressed terrines, not cooked terrines.

We roll them so they’re round, we don’t mould them in terrine moulds,” explains Cam with pride. “We’re never going to expand the business so much that we lose that process, everything will always be made by my hands.

And it will always be preservative-free.”

P H O T O B Y M I C H E L L E D O N N E L LY

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

LO S T P RO D U C E

L O S T M A G A Z I N E | 45

LO ST PRODU CE The word around town has crowned Max and Delilah’s chicken liver paté a local legend.

Before the paté is sealed for the shelf, the chicken liver is marinated with port wine for six hours and lightly pan-fried with onion, garlic and sage. The result evokes campagne elegance, melting in your mouth like a rich sunset.

As well as the paté, Max and Delilah offer four terrines, two rillettes and an assortment of preservatives. “Instead of having your meaty terrine with the accompaniment to the side, our products stand on their own,” Cameron doesn’t like to big-note his work, he believes the product should emphasize his oeuvre, “The corned beef is slow-cooked for hours, shredded down, before we add lots of sliced cornichons.” Murvet interrupts, “He made that for my mum. Mum’s Turkish, the Muslim side of the family doesn’t eat pork. But she really likes the chicken rillettes.”

Food has the power to drift beyond language, borders and cultures. Cameron and Murvet have managed to absorb that Daylesford spirit of inclusivity—into Max and Delilah's products, “I think the foundation of every culture is food. It brings people together. It creates conversation," Cameron looks into a fridgefull of his products by the counter, "and it’s nourishing.”

Max & Delilah - maxanddelilah.com.au produce@maxanddelilah.com.au 03 5348 4870 | 0449 542 472 Products are available for purchase from: Archive Wine Bar - 140 High St, Geelong The Cosmopolitan Hotel - 21 High St, Trentham The Daylesford Hotel - 1 Bourke Square, Daylesford Dos Deli - 2/97 Vincent St, Daylesford

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

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

LO S T P RO P ERTY

LOST PROPERTY. IMAG E BY MARNIE HAWSON

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

LO ST PROPE RTY

A House to Call Home.

G A B I O N H I L L , G L E N LY O N S TO RY BY M A H M O O D FA Z A L P H O T O S B Y M I C H E L L E D O N N E L LY

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

W

LO S T P RO P ERTY

here we choose to live can sow the seeds for what it means to be a family. For Jeremy and Jeannie Quinn, building a home in Glenlyon set the foundations for life’s blindsighted moments—the stuff memories are made from.

“Daylesford has become a strong part of who we are. If we had my way, I’d live up there in a heartbeat. I like the environment. I like the country lifestyle; it’s easy going and relaxed,” says Jeremy, “When you get out to the country and you sink your feet into the dirt, there’s something that just does it for me.”

We meet at Jeremy and Jeannie’s latest property in Richmond, an architectural splendour of the late Victorian boom style, that was once owned by Eureka Stockade rebel turned politician Peter Lalor. “We’ve always lived in Richmond, so we’ve never really had a backyard,” explains Jeannie, “We had a bit to do with boomerang ranch because the girls love horse riding.”

It was roughly eight years ago, while holidaying at a friends country property in Broadford, that the couple got a taste for natural wonder, “we looked out the window at the lush paddock with cows and thought ‘this is so beautiful,” Jeremy completes Jeannie’s sentence, “And we thought we’ve got to do this one day. We have to find our own little slice of dirt.”

Although, reclined on a sofa among ornaments drenched in history, Jeremy and Jeannie’s heart remains at the end of a winding track in Glenlyon where they built their country escape; Gabion Hill. “We’ve owned that property for seven years and it still has the same effect it had when we first built it,” explains Jeremy with a sparkle in his eye.

After twelve months, they found their block and moved in. “There was a little shipping container on there, so we lived in that for a while,” smiles Jeremy, “It’s funny because that was probably a more interesting experience than building the house. It forced us to be outside.”

Jeannie remembers enthusiastically, “The kids loved the shipping container...it was like

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

LO ST PROPE RTY

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

LO S T P RO P ERTY camping. We were eating baked beans off a barbecue setup, sausages in white bread, only had a tap beside the container. And always had a campfire going.” This experience sparked the ideas that would culminate in the design of Gabion Hill, they wanted their home to recreate the sensation of being outside—and the bond that blossoms when your outside with friends amongst fauna.

“We basically wanted something that was all glass, if we could have put a glass box there we would have,” explains Jeannie, “But of course there needs to be some structure to hold it all together.”

Neil Architecture proposed a construction technique that packs loose rocks into wire bags, inside it feels as though the home has been naturally erected and from the outside, it weaves into the local environment. The result is a pavilion-style garden-box that favours natural light and open space. Gabion Hill comfortably invites ten guests, housing four bedrooms and two bathrooms.

“When you sit on the couch, because the land falls away quite quickly, you actually feel like your elevated above the ground,” Jeremy explains, “You look straight through the trees and down through the creek flats. It’s a unique feeling.”

ode to the black wattles that bloom into a bright yellow. Although the focus is on the outdoors, both Jeannie and Jeremy have rediscovered the moments that matter inside.

When Jeremy’s grandmother passed away, the family splintered. “The gatherings were always at her place,” explains Jeremy. A few years later, Jeremy and Jeannie decided to host an annual Christmas in July event at Gabion Hill. “They're a bunch of diverse personalities, but something about our place glues them all together,” he says smiling, “There’s nothing you have to do, but talk to one another and just relax. Go for a walk, pat the animals, make a coffee or play a board game. It forces you to do the things you're supposed to do.”

For Jeremy and Jeannie, Gabion Hill is a natural return to the elements modern life distracts us from. A house that brings to life the elements of what a home really means; living with family. “At one point I had all three of my children just lying on me, the kids are all talking to you..and I thought this is quite nice,” Jeremy looks over to Jeannie, “One of those moments, that you’ll remember. Even though they’re just chatting and being silly.”

Gabion Hill - Jeannie Quinn Instagram: @gabionhill abnb.me/hAAM21gxyX

The monochrome interiors accentuate the outdoors, albeit the odd splash of yellow—an

L O S T M A G A Z I N E | 51

LO ST PROPE RTY

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

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Two generous bedrooms living and creative spaces and exquisite bathroom finish off and the north facing 914sqm the home nicely, and with the allotment with arate possible 2ndterm tight vacancy for long rentalsite. properties in the area, home this would make a great long term investment, weekender, Set against a palette that is or short term both rustic andB&B. contemporary, For exposed Sale with beams and $495,000 ironwork, polished concrete 1 2 floor 2 and hydronic heating and easily adaptable as a 219 bedroom dwelling.

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Set against a palette that is both rustic and contemporary, with exposed beams and ironwork, polished concrete floor and hydronic heating and easily adaptable as a 2 bedroom dwelling.

For Sale $595,000

1

M E NS C OU T U R E 54 Piper Street Kyneton A RT ODDI T I E S M I LLI NE RY & A HO ST OF CA M P W HATNOT

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Regional Market Guide.

LO S T P RO P ERTY

FIRST SATURDAY IN MONTH

SECOND SATURDAY IN MONTH

THIRD SATURDAY IN MONTH

FOURTH SATURDAY IN MONTH

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

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

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

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

KYNETON FARMERS MARKET 8am-2pm St Pauls Park Piper St Kyneton

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

FOURTH SUNDAY IN MONTH

TRENTHAM COMMUNITY GROUP MARKET 9am-1pm Trentham Neighbourhood Centre

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

SECOND SUNDAY IN MONTH

TRENTHAM FARMERS MARKET 9am-1pm Trentham Town Square

WOODEND FARMERS MARKET 9am-1pm High Street Woodend

FIRST SUNDAY IN MONTH CASTLEMAINE ARTISTS MARKET 9am-2pm Western Reserve, Castlemaine (Opp Farmers Market) CASTLEMAINE FARMERS MARKET 9am-1pm Forest St, Castlemaine DAYLESFORD SUNDAY MARKET 8am-4pm Daylesford Railway Station, Midland Hwy DAYLESFORD SUNDAY FARMERS MARKET 8am-4pm Daylesford Railway Station, Midland Hwy GISBORNE ALL SEASONS MARKET 9am-3pm Gisborne Village Shopping Centre, Gisborne

CLUNES FARMERS MARKET 9am-1pm Collins Place Clunes DAYLESFORD SUNDAY MARKET 8am-4pm Daylesford Railway Station, Midland Hwy DAYLESFORD SUNDAY FARMERS MARKET 8am-4pm Daylesford Railway Station, Midland Hwy MALDON MARKET 9am-2pm Cnr Church & Edwards St Maldon

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

THIRD SUNDAY IN MONTH DAYLESFORD SUNDAY MARKET 8am-4pm Daylesford Railway Station, Midland Hwy DAYLESFORD SUNDAY FARMERS MARKET 8am-4pm Daylesford Railway Station, Midland Hwy WOODEND LIONS CLUB MARKET 9am-3pm High St Woodend

GISBORNE OLDE TIME MARKET 9am-2pm Hamilton & Aitken St Gisborne

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

RESTAURANTS

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

ARGUS DINING ROOM 5348 2202 Peppers Mineral Springs Hotel, 124 Main Rd Hepburn Springs. Dinner 7 days. Lunch Sat & Sun. pepperssprings.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

BISTRO TERROIR 0499 022 212 6 Howe St, Daylesford.

Neighbourhood French Bistro open Wed 3pm-11pm Thur-Sun 11am-11pm. bistroterroir.com.au

RUBENS @ HEPBURN 5348 2843 70 Main Rd. Hepburn Springs. Lunch WedSun. Dinner 7 Days.

Mediterranean cuisine and take-away. rubensrestaurant.com

FRANK & CONNIE'S 5348 1156 97 Main Rd Hepburn Springs. Dinner Wed-Sun. Lunch Fri-Sun. frankandconnies.com.au

SAKANA 5348 1218 1 Camp St Daylesford.

Lunch Saturday and Sunday. Dinner Thursday to Monday. sakanarestaurant.com.au

JACKIE'S ON VINCENT 5348 4946 1/123 Vincent St Daylesford. Dinner 7 days. Lunch Thurs-Tues. jackiesonvincent.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

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

SOURCE DINING 5422 2039 72 Piper St, Kyneton.

Global dishes made with local produce a rustic-chic dining room. Thurs-Sat 1211pm. Sun 12-3pm. sourcedining.com.au

PASSING CLOUDS 5348 5550 30 Roddas Lane, Musk.

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

THE SURLY GOAT 5348 4628 3 Tenth St Hepburn Springs. Offering contemporary food and keeping things simple. Dinner WedSat. Lunch Fri-Sun. thesurlygoat.com.au

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

CAFE'S & FOOD STORES BAD HABITS CAFE 5348 3211 7 Daly St Daylesford. Open 10am-4pm daily.

Breakfast, Brunch, Lunch, morning and afternoon tea in Convent Gallery.

KOUKLA CAFE 5348 2363 82 Vincent St, Daylesford.

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

CLIFFY'S EMPORIUM 5348 3279 30 Raglan St Daylesford.

Breakfast & Lunch and Take-Away. Open 8am-3pm Mon-Fri 8am-4pm Sat-Sun.

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

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

PANCHO 5373 4230 117 Vincent St, Daylesford.

Weekdays 7:30am-3:30pm Sat & Sun 8am-4pm (3:30pm kitchen) Closed Tuesday. panchocafe.com.au

GLENLYON GENERAL STORE

SWEET DECADENCE 5348 3202 87 Vincent St Daylesford.

Open 7 days 9.30am-5pm.

Premium Handmade chocolates. Breakfast and Lunch daily.

HARVEST CAFE 5348 1502 29 Albert St Daylesford.

Open Mon-Fri 9-5, Sat-Sun 9-4. Most dietary requirements catered for.

WOMBAT HILL HOUSE 5348 3329 Wombat Hills Botanical Gardens (Off Central Springs Rd) Daylesford Thurs-Mon 9am-4pm. wombathillhouse.com.au

5348 7922 63 Barkly St Glenlyon. Open Thurs-Monday 8:30am-4pm. Great coffee and Menu.

HEPBURN GENERAL STORE

5348 2764 102 Main Rd Hepburn Springs. Open 7 day from 7am. (Sundays 8am). hepburngeneralstore. com.au

ADVERTISE YOUR BUSINESS IN THE REGION'S LARGEST CIRCULATING MAGAZINE .

CALL 03 5348 2324 TODAY OR EMAIL ADVERTISING@LOSTMAGAZINE .COM. AU

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

LO ST PROPE RTY

HOME DELIVERY CASA EL REY 5348 3888 Mexican restaurant, dine in and take-away. Shop 4/27 Albert St, Daylesford. WedSun 12noon-Late. casaelrey.com.au

CATERING DELE FOODSTORE 5348 2462 Shop 101, 37-39 East St Daylesford. Shop hours Mon-Fri 3:30pm-7:00pm.

Ready-meals, tailored catering, food van. delefoodstoredaylesford.com

PIZZERIA LA LUNA 5348 4123 24 Albert St Daylesford.

Fri-Sat 5pm-10pm. Thurs, Sun, Mon 5pm-9pm.

Closed Tue & Wed. Home delivery Friday to Sunday. pizzerialaluna.com.au TAJ MAHAL 5348 4183 Authentic Indian restaurant. 51 Raglan St, Daylesford. Open 7 days 5pm-10pm. tajmahaldaylesford.com

SPA, MASSAGE & BEAUTY

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

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

FARMERS ARMS DAYLESFORD 5348 2091 1 East Street, Daylesford.

Open 7 days lunch & dinner. Hotel and accommodation. thefarmersarms.com.au

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

FOXXY'S AT CELLARBRATIONS 5348 3577 55 Vincent St Daylesford.

Open 7 Days until late. Local and international wines, spirits, beers and spirits. cellarbrations.com.au

ADVERTISE YOUR BUSINESS IN THE REGION'S LARGEST CIRCULATING MAGAZINE .

CALL 03 5348 2324 TODAY OR EMAIL ADVERTISING@LOSTMAGAZINE .COM. AU

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SPADE TO BLADE 0448 483 616 21A Raglan St Daylesford.

Small intimate gatherings to large functions and weddings. spadetoblade.com

HOTEL FRANGOS 5348 2363 82 Vincent St Daylesford.

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

TO LIST YOUR BUSINESS IN LOST - THE GUIDE TO WHERE TO FIND IT

LO S T P RO P ERTY

CALL 03 5348 2324 OR SEND US AN EMAIL AT ADVERTISING@LOSTMAGA ZINE.COM. AU

PALAIS-HEPBURN 5348 1000 111 Main Rd Hepburn Springs. Open Wed-Sun 12ppm-1am. Wine Bar, Live Music, Cocktails, Grazing and Cheeseboards. palais-hepburn.com SWISS MOUNTAIN HOTEL

5345 7006 3454 Midland Hwy, Blampied. Pub meals & Functions.

Dinner Tues-San. Lunch Wed-Sun. Closed Monday. swissmountainhotel.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

WINERIES, DISTILLERIES & CIDERIES

PASSING CLOUDS 5348 5550 30 Roddas Lane, Musk.

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

FARMGATE & PRODUCE ANGELICA ORGANIC FARM 0438 482 738 Seasonal organic vegetables by annual subscription Feb-August. By appt only. angelicaorganicfarm.com.au

BROOKLANDS FREE RANGE FARMS 0422 748 670 State Winner Delicious Produce Awards. Find us at Farmers Markets or by appt.

ANIMUS DISTILLERY 5348 1156 1/89A Piper St, Kyneton.

Artisan gin distillery.

12-Late Wed to Sun. Closed Monday. animusdistillery.com

CAPTAINS CREEK 0408 169 110 Kangaroo Hills Rd, Blampied. Organic wine, apple cider, cheeses, eggs, seasonal fruit & vegetables, organic meat. Cellar door and cafe. captainscreek.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

ISTRA SMALLGOODS 5348 3382 36 Wheelers Hill Rd, Musk. Farmgate store and European Delicatessan.

Open Mon-Fri 8am-4pm Sat 9am-2pm.

HERBAL LORE LIQUEURS 5348 1920 2 Railway Crescent, Daylesford. 10am-5pm Fri-Mon. 10am-5pm Wed. Closed Tues & Thurs. herballoreliqueurs.com

JONAI FARMS 0422 429 362 Delicious ethical pork and beef. Seasonal masterclasses. Farmgate sales by appt call or visit www. jonaifarms.com.au

www.istrasmallgoods.com.au

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

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

FARMGATE & PRODUCE SIDONIA BEEF. NATURALLY

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. bowenkenneth.com

80 ACRE FARM 0408 329 156 Belted Galloway beef and free range pastured pork.

Regenerative farmers.

Found at Fitzroy Mills Market or call us.

80acrefarm.com

PORTAL 108 5348 4353 108 Main Road Hepburn Springs. Wed-Sat 10am5pm. Sun/Pub Hols 10am4pm. A lifestyle store for everyone. www.portal108.com.au

0403852 276 Seasonal beef boxes available each season. Regenerative farmers since 1865. sidoniabeef.com.au

GALLERIES & STUDIOS

ACCOMMODATION

BULLARTO GALLERY 0408 529 725 962 Daylesford-Trentham Rd, Bullarto. Open Sat and Sun 10am-4pm or by appointment. phillipedwards.net

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

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

CONVENT GALLERY 5348 3211

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

7 Daly St Daylesford. Open 10am-4pm daily.

Set in 6 acres of beautiful gardens with local, national and international artists. conventgallery.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. reddoorgalleryonfraser.com

ADVERTISE YOUR BUSINESS IN THE REGION'S LARGEST CIRCULATING MAGAZINE .

CALL 03 5348 2324 TODAY OR EMAIL ADVERTISING@LOSTMAGAZINE .COM. AU

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

SHOP TILL YOU DROP

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

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

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

LO S T P RO P ERTY

B Y E D I T O R I N C H I E F, S A M P R I D M O R E .

M

r Richard Herr is known by many in our neck of the woods as "Ritchie", owner of eclectic men's fashion boutique 'Ruby Slippers' and our very own Lost delivery boy. Richie and his white miniature Poodle Blosom are as ingrained into the Daylesford culture as heated exchanges on The Grapevine (Daylesford's community Facebook page), and Friday night drinks at the pub. If you hear laughter while walking up Howe St you can be sure Ritchie is nearby. So it was only fitting that I sit down with Mr Herr at his eclectic Jamieson Street residence for our very first Q&A session.

SP: So Ritchie, for those who don't know you, who are you, what have you done, and where have you been?

RH: I'm of Polish-German background. My parents were very poor, almost to the point of peasants. They ran the house like they were living in world war two. I grew up in Springvale. Because my parents were humble they taught me to appreciated life. They gave me nothing, which I think is why I’m so materialistic. They lived a humble life and said "no" to everything. It made me appreciate what I've got, every day, every meal that I have. I came out (gay) at 36 after being engaged to a wonderful lady for 18 years. My whole life is colour and movement.

SP: How long have you lived here?

RH: I’ve lived here on and off for about 20 years. The first time I came here I came with a film crew doing catering out at Trentham. I probably lived here for about 4 years initially before I went back to the Peninsula. When I was back at the Peninsula I basically had an “epiphany” I’m going to call it, which brought me back here.

SP: What changes have you seen since you've lived here?

RH: The loosing of the geese? …Yes, this town has changed. For me, this town is the “Brunswick” of the country. Monday to Friday it’s a country town, come the weekend I just feel like this town becomes Brunswick Street, with a sea of people.

SP: What is your favourite thing about living here?

RH: The diversity. I love the fact that rich people and poor people live together on the same street. I love that there's a 1.7 million dollar home with a $300,000 one next door. I love that there are so many unroadworthy cars here. I love that everyone just drives around in their old cars, you’ve got cowboys, Indians, trans people… it’s just diversity at it’s best. It's a good community.

SP: What is your favourite place in Daylesford?

RH: Pancho! I love Pancho. The staff are fabulous, the food is simple but elegant and the owners are so switched on. It’s affordable and delicious. The building is great too. Actually, I always wanted to run that place as a male sauna… A sort of gentleman's bar, but of course women

inclusive. With secret rooms upstairs. What happened up there stayed up there… the spiral staircase would be like the stairway to heaven.

SP: What is your most memorable Daylesford moment?

RH: My most memorable moment would to be when I met local icon Trish Todd. I met Trish when I came out with the film crew the first time when we were filming near Ballan in a paddock. I had employed locals to help with the catering and I needed someone to make deserts for 100 people the following day. The locals that were working for me said I should ring a woman called Trish, but they said I had to decipher the right time to call her, as she loves a little beverage or two and is known to sing rather loud… I said ok, no problem, and rang her. I didn’t know her from a bar of soap and I said “I need cakes made for 100 people for tomorrow” and her words were “Not a problem Darling!”.

So the following day, we’re in the paddock and up comes a funny little car. Then out steps this woman in a full fur coat and fur hat, with 8 cakes, stands, flowers, the whole thing.

She says “Darling! Where do you want them?”. Needless to say, she worked for me from that day until the end of the film.

SP: Tell us about Blossom.

RH: Blosom has a very theatrical life. Blosom is 13 years old. The first 5 years she lived at Prince of Wales with a notorious transgender, Reene Scott. She was one of the first Ley-girls. Blosom and her sister Dolly lived at the Prince of Wales and Renee Scott came to my house in Hepburn and hated it. I said to her “one day one of your designer dogs are going to live at my house” she said “over my drag body” …sure enough she passed away, and I got a phone call. Blosom has been with me for 8 years. Reene would be looking down at me from transgender heaven wanting to kill me. Blosom is also a therapy dog for the oldies. They love her. They tuck her in the bed, they get her on the walkers, they try to sneak food in her mouth, they try and steal her. She plays bowls with them, and quoits.

It’s funny, if Blosom is ever not with me people say where is she!? People put more emphasis on her than they do me.

We’re a team. We’re like zig and zag.

L O S T M A G A Z I N E | 63

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