Lost Magazine May 2018

YO U R S T O K E E P

M AY 2 0 1 8

EL

BOURN

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A real pub. Now with unreal cocktails.

Now being poured at

CO N T E N TS F E AT U R E

E AT

For Arts Sake

Family Ties

08

15

DRINK

PRODUCE

Solid As A Rock

Chestnut Time

18

23

RECIPE

MAKE

Kale and Chestnut Salad

Hard Wired

28

31

C O C K TA I L

PL ACES

Sault Bramble Heroes

Five Reasons

34

36

(To Get Lost)

L O S T N E W S

PAG E 0 6

L I V E M U S I C G U I D E

PAG E 4 3

LOCAL MARKETS

PAG E 45

BUSINESS GUIDE - THE GUIDE TO WHERE TO FIND IT

PAG E 4 6

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

VOL 1 8 I S S U E 1 7 4 | M AY 2 0 1 8 ABOUT LOST MAGA ZINE

Lost Magazine is an independent monthly magazine circulating throughout Daylesford, Hepburn Springs, Kyneton, Trentham, Glenlyon, Castlemaine, Woodend, Creswick, Clunes and surrounds.

PUBLISHER AND EDITOR IN CHIEF

Sarah Lang sarah@lostmagazine.com.au E D I T O R AT L A R G E

Richard Cornish editor@lostmagazine.com.au LOST PHOTOGR APHER

Danny Wootton hello@dannywootton.com.au DESIGNED BY

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

ADVERTISING ENQUIRIES

advertising@lostmagazine.com.au 03 5348 4927 www.lostmagazine.com.au 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.

C O V E R P H O T O : Winter Calm, Frankston by Penleigh

Boyd (1890-1923). Courtesy of Castlemaine Art Museum.

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#lakehousedaylesford

Lost News

WRAP UP OF NEWS AND HAPPENINGS IN OUR REGION

A

utumn has proven to be much sunnier but a lot drier than any of us expected. We are feeling for the farmers as it has been way too long since we had decent rain. It has also delayed mushroom season and whilst there are some to be found at markets, there haven't been many to be found at the usual mushrooming haunts scattered across the region in remote pine plantations.

Mushrooms were not required at a recent dinner at Bistro Terroir where we enjoyed a smashing entrĂŠe of cruditĂŠs. A very traditional French appetizer, Matt Carnell's version is a celebration of fresh and pickled vegetables including carrots, radishes, roast pumpkin and the very last of Florian's tomatoes from Mount Franklin Organics. Served with pumpkin and goats cheese dip, hummus, mt zero olives and crisp pomme gaufrettes, this could easily be a sizeable main course.

Another relative newcomer to the scene in Daylesford is Adele Stevens who has opened Dele Foodstore in the industrial village serving delicious take-home meals. We grabbed a tub of chicken, vegetable and lentil soup recently when feeling poorly - it was fresh, zingy and full of flavour. Dele has been running a highly successful catering business and food caravan for a while now so we all cheering that we

NEW AUTUMN MENU OPEN SEVEN DAYS. PURVEYORS OF PRODUCE AND WINE ALL DAY BREAKFAST, LUNCH AND CHARCUTERIE 30 RAGLAN ST DAYLESFORD 03 5348 3279 FOLLOW US @CLIFFYSEMPORIUM

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

BY SARAH LANG

can grab Dele's tasty meals without having to secure an invite to a wedding. You can follow Dele Foodstore on Insta and Facebook where Adele posts photos of her blackboard menu.

We were saddened however to hear of two great venues that have closed recently. Belvedere Social (famous for all of those great cocktails and championing local producers) has closed its doors with the team at Hotel Frangos (upstairs) taking over the space. We don't know much about what is going to reopen there - they are keeping pretty tight lipped about it other than it will be a move away from 'fine dining' but not as casual as their adjacent popular corner cafe Koukla. Knowing this crew, whatever the outcome, it will be warm, welcoming and great value so stay tuned.

The other venue to close was Perfect Drop.

We all loved this place - and they certainly knew how to throw a farewell party to end all parties! Most of the team have gone across to Creswick where owner Chris Molloy operates the enormously popular Farmers Arms Creswick. The Perfect Drop building, a gorgeous old Victorian weatherboard in the heart of Daylesford, is going to be put back on the leasing market and anyone interested in taking over this charming space can contact the owner directly on 0419 562 614.

A perennial favourite to locals and visitors to Spa Country is Lavandula Swiss Italian Farm located about 10 minutes from Hepburn Springs in Shepherds Flat. The second of their massive annual festivals, the Autumn Harvest Festival is being held on Sunday 20th May. There will be plenty of artisans sharing their knowledge and passion for olives, honey, fruit preserving, wool spinning, gardening and more. There will even be a couple of raptors there with some of their feathered friends which include falcons, an owl and even a wedge-tailed eagle. With entry at only $6 per adult and $2 per child, loads of food and entertainment, it makes for a terrific day out.

A little further afield in Ballarat, one of David Bromleys projects has finally opened its doors. And it is well worth the wait. The Pub With Two Names, set in a magnificent historic building (formerly Peter Lalor and Royal Highlander Hotel) in Ballarat has been completely transformed under the artistic guidance of David and Yuge Bromley with the experienced food & beverage team of Donatello Pietrantuono and Iain Gunn of Carbonis Italian Kitchen running the restaurant and bar. The hotel fitout is wonderfully eclectic and charming - filled with paintings, murals, graffiti, sculpture and curios. The grand re-opening of the adjacent famed Stables is part of the upcoming Plate Up Ballarat Festival (see p34) and sold out in less than 48 hours. We were fortunate

enough to be given a private tour of this truly remarkable space and are hoping to score an invite to a party there very soon... We were pretty awestruck at the enormous Argentine Grill in the main kitchen (expect seriously good meat dishes) but it was Chef Dona who made me completely weak at the knees with his Bora Bora Cheesecake and its mango cremaux, passionfruit curd, berries and meringue.

Annie Smithers has been running Petit Marche from the doors of du Fermier every Saturday morning since November selling a seemingly endless array of pastries, quiches, smoked meats plus a wonderful assortment of leafy greens, vegetables and eggs from her farm in Lyonville. Anyone would be forgiven for thinking that the Rolling Stones were in town for the enormous queues of foodies lining up for the doors to open at 9am. And no matter how many sausage rolls and donuts Annie prepares, the benches are usually bare by 10am. But June sees the start of Annie's Winter cassoulet and duck classes and dinners, so this lovely little market will finish up at the end of May. We will then have to wait until Spring before Petit Marche reopens. In the meantime, Annie has asked us all to stay tuned for some special dinner services in August.

Follow her on insta @kittensmithers.

If you have some great news to share, let us know by sending us an email to editor@lostmagazine.com.au

massage. facials. therapies. healing. reiki. vibrosaun. tarot. retail.

11 Howe Street, Daylesford 3460 | 03 5348 1099 | massagehealing.com.au LO S T M AG A Z I N E | 7

L OS T F EATU R E

For Art’s Sake STORY BY RICHARD CORNISH

IMAGE SUPPLIED BY CASTLEMAINE ART MUSEUM

“It was one of the first Art Deco buildings in Victoria outside Melbourne.”

I

n August last year, the art loving residents of Castlemaine gathered to hear the fate of the Castlemaine Art Museum. Renowned for having one of the state’s best collections of Australian visual art from the ‘golden era’ of the painting from the late 1800s the gallery was slated for closure. The privately run community gallery did not have enough funds to keep going. Closure was slated for August 11 2017. The 104-year-old institution’s fate looked sealed.

The foundation of the gallery occurred at a time of hubristic optimism. Great buildings had been erected in Castlemaine on the back of the gold boom and every great regional city had a gallery. Bendigo, Ballarat and Hamilton all had magnificent buildings or at least substantial collections. In 1913 a group of local men and women came to together to form the gallery trust. The strong female contingent of the team was not the only progressive move made by the trust. The collection was to be focused on Australian art, not European masters, with works being purchased from living artists.

This page: Wet Evening, Clarice Beckett Overleaf Left page: Night Image Figure, Albert Tucker Overleaf bottom right: Revelation, Graeme Drendel

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

L OS T F EATU R E The collection was originally housed in rooms above the Post Office until enough money could be raised to construct a purpose-built gallery. Work began at the height of the depression giving much-needed jobs to the community. It was one of the first Art Deco buildings in Victoria outside Melbourne.

benchmarks in the basics: colour, form, line, shape, space, texture and value. Hypothetically, a child born in Castlemaine, with no influence from the outside world, could go to the Castlemaine Art Museum, study its paintings and drawings and would have a thorough understanding of themes and technique.

So at that cold August meeting last year, in the heart-wrenching understanding that their gallery was to be closed in just over a week, the people of Castlemaine were told there had been an intervention! An anonymous local couple had donated $250,000 to keep the doors open. This was a reprieve. The townsfolk breathed a collective sigh of relief. It gave the community time to regroup and focus on reorganising and fund raising. Outgoing costs for the museum are over $600,000 a year. The local shire donates $25,000.

We chose Penleigh Boyd’s Winter Calm, Frankston for the May cover. He had his first exhibition at the Victorian Artist’s Society at 18, fought in WWI, was gassed by the Germans then returned to Australia to paint. The complementary violet in the water’s edge tells of a low sun, out of frame. The icy green of a paddock, cleared in the coastal scrub, and the use of blue in the foliage of the trees tells the story of feeble mid-winter light.

What makes the gallery so important is the collection. The works encompass such a broad scope of styles and techniques that it contains

A smaller painting of Collins Street in 1910

by Edward Shearsby sees the lines of the buildings and street converge to the centre of the canvas, the buildings and street surface rendered in pastel brush strokes perfected by

L OS T F EATU R E the French impressionists a generation before.

It is also a wonderful historic record with horse drawn carts adding to the frenetic street scene, the intact Victorian era streetscape making Melbourne look like Manchester or parts of London.

sit on a fuzzy background of undulating lines sprayed by air brush. Painted prior to his famous cream brick veneer period it is testament to the way Arkley could create the illusion of depth with just a few brush strokes.

The gallery is also home to works by Louis Buvelot, Frederick McCubbin, Arthur Streeton and E. Phillips Fox. There is a significant collection of porcelain and downstairs is a museum containing some remarkable arts and crafts enamelware. The gallery is a short walk from the Castlemaine V Line station and is close to several very good cafes. This is too an important institution for Central Victoria and the nation to lose. Visit and make a donation.

“ This is too an important institution for Central Victoria and the nation to lose. Visit and make a donation. ”

The tonalist painter Clarice Beckett’s works are thankfully hung in front of a set of chairs. They take time to be absorbed.

The Casterton born and Ballarat educated Beckett studied under Max Meldrum and developed a style where the subject, often painted around Beaumaris where she later lived, is depicted in a dreamy, out of focus manner, allowing the viewer to complete and comprehend the works at their leisure inside their own mind.

Castlemaine is also home to a striking work by Howard Arkley. Three stark black rectangles Left: Buffalo Mountains, Arthur Streeton

14 Lyttleton Street, Castlemaine; Open Thu-Sun 12pm-5pm; (03) 5472 2292; www.castlemainegallery.com

we LOVE MEAT SO MUCH WE HAVE OUR VERY OWN BUTCHER

Prime steak and classic charcuterie sit at the heart of our menu.

That’s why we hired a meat specialist.

Come and taste the difference.

Farmers Arms Creswick is only 20 minutes from Daylesford and 10 minutes from Ballarat.

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LO S T EAT

STORY AND MAIN PHOTO BY RICHARD CORNISH R E S T A U R A N T P H O T O S B Y L E E S A O ' R E I L LY

F

rank and Connie Gianiotis were Caliopi Buck’s late grandparents. Born in Greece they were an integral part her upbringing. She never forgets them.

Their names are above the door of Caliopi’s Hepburn Springs restaurant, Frank and Connie’s Kitchen. She learned a lot of cooking skills at her Grandmother’s side growing up in Perth.

“When Nana arrived in Australia she learned to cook from an English woman,” says Caliopi.

“She would cook for three days when there was a family gathering. Not Greek Easter or a formal celebration. Just a get-together,” says Caliopi. She has a smile on her lips and her eyes are focused somewhere out the restaurant window.

Caliopi Buck is youthful looking for age, somewhere in her late 30s. Customers still ask her if they can speak to the owner. Her restaurant is bright and light with windows facing onto Hepburn Spring’s main drag. There are whimsical Mad Hatter cushions under the windows, contrasting the simple, mis-matched old wooden chairs sitting at bare wooden

tables. There are herbs drying on the walls, fruit ripening in bowls and the aroma of stock coming from the open kitchen. On one wall are images of Edinburgh’s High Street and Grass Market. These are memories of her time living in Edinburgh when she did estage under acclaimed chef Martin Wishart. She also worked under George Calombaris, before he was a Masterchef, at his early Reserve restaurant at Fed Square. She was also chef at the much awarded Courthouse Hotel in North Melbourne.

“My brother bought a house in Daylesford,” says Caliopi, as she accepts a delivery of local quinces. She is the type of chef who has the skill to change her menu with the seasons, as the opportunities offered by different produce cross her threshold. “I wanted to be near my brother, my sister-in-law and my nieces. I wanted to dedicate my 30s to my family. I was a long time away from them.”

L O S T M A G A Z I N E | 15

Address 6 Howe St, Daylesford

Contact 61+ 0488 062 140 info@bistroterroir.com.au www.bistroterroir.com.au

CELEBRATE AUTUMN WITH ROARING OPEN FIRES AND OUR FAMOUS HOUSE MADE PIES WITH MASH, PEAS AND JUS.

Cosy up in autumn.

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LO S T EAT

There are no printed menus at Frank and Connie’s. Just an ever-changing list of dishes chalked onto the blackboard above the open kitchen. There is a lot of Greek influence but this is not a Greek restaurant. She bakes her pita bread daily and this could be served with tzatziki and roast pumpkin dip. Yes there are spanakopita fingers and saganaki with honey but there could also be the very un-Greek slow roasted lamb ribs served with Argentina’s own chimichurri sauce. Or you could have barramundi served with beans cooked in a tomato sauce. “It’s like Nana’s lathera – this is a tomato based sauce in which seasonal vegetables are slowly cooked. It is peasant food and is so delicious.” Frank and Connie’s turns two on June 8. Caliopi only found out recently that this was her Greek naming day. “I was named after my Nana,” says Caliopi. “Connie was her Aussie name.

Her real name was Caliopi.”

Frank and Connie’s Kitchen; 97 Main Rd, Hepburn Springs; Wed-Thu 4pm-11pm, Fri-Sun 12pm-11pm; (03) 5348 1156, frankandconnies.com.au Editors Note: Caliopi has contributed a delightful chestnut salad for May's recipe.

See page 28.

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

LO ST DRINK

Solid As A Rock

STORY AND PHOTOGR APHS BY RICHARD CORNISH

LO S T D R I N K

M

elanie Chester walks through the Sutton Grange vineyards with her dog Myrtle. The 2018 vintage is in the tanks and quietly fermenting away. Melanie looks relaxed and quietly confident. “My wine starts here in the vineyard,” she says. “I want people to be able to taste the place and the year.” With this she looks to summit of Mount Alexander that soars above the vineyard.

“The Jaara Jaara people call it Lanjanuc,” says Melanie. “It dominates everything we do here at Sutton Grange. It creates its own little micro-climate and the vines grow in the super-hungry degraded granitic soil,” she says. “It’s really similar to the soils in the Rhone,” she adds with a smile.

Grange Winery, 20 kilometres north east of Castlemaine two and a half years ago from the enigmatic Gilles Lapalus, now famous for his Maidenii Vermouth.

She was born and brought up on Dangar Island in the Hawkesbury River. A place with no roads where locals wheelbarrowed their shopping up dirt tracks between their boats and their homes. She moved with her family to the Adelaide Hills.

There the lure of the grapes was strong and she found herself going straight from secondary school to the Adelaide University wine making course. There her talent was recognised and she was awarded a scholarship to work with the team at Wolf Blass. “I finished university on the Friday, partied all weekend, then started work on the Monday with a ripper of a hangover,” says Melanie.

“It's really similar to the soils in the Rhone,” she adds with a smile.

Melanie is a young and talented winemaker.

She took over the role as wine maker at Sutton

OPEN 7 DAYS

FROM 7AM (EXCEPT SUNDAYS 8AM)

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HEPBURNGENERALSTORE.COM.AU L O S T M A G A Z I N E | 19

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.

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

55 Vincent St Daylesford 03 5348 3577 open 7 days until late

LO S T D R I N K She worked there and at Seppelt Great Western making exceptional wines from grapes grown at the Drumborg, Heathcote and Great Western Vineyards. She was approached by the owner of Sutton Grange and left Seppelt Great Western before that wine making operation was sadly closed down by the megalithic owner Treasury Wine Estates. “There was 156 years of wine making history there and I really miss that experience I had there,” says Melanie.

Despite the dry season the vineyard looks extremely healthy, complete with a soft underfoot grass cover between the rows.

“We don’t allow glyphosate (herbicide) onto the vineyard,” says Melanie. They use a more labour intensive and expensive hand method to remove vegetation from directly under the vines. “Great wines start with the soil,” she says. She and her team manage the vineyard using organic and biodynamic principles.

Compost is made with the left over skins and seeds from the winemaking and applied to the vineyard. Preparations are made from matured cow manure and sprayed over the vineyard to promote soil bio diversity.

We sit in the late autumn sun and try 2016 flagship Syrah. It is a beautiful wine, with aromas of red fruit: raspberries, satsumas, blackcurrant and blueberry with spicy notes of fennel and nutmeg. Her name is called out. She is needed back in the winery. “I love vintage but I also love when it is all over,” she says. “The team and I will head up to the top of Mount Alexander and have a few beers and watch the sun go down.”

Sutton Grange Winery, Carnochan’s Road, Sutton Grange; Cellar door open every Sunday 11am-5pm; (03) 8672 1478; www.suttongrange.com.au

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

OFF THE BEATEN TRACK HOSPITALITY

So much more than provisions...

EAT Seasonal country cooking, hand made cakes

DRINK Superior Victorian, Australian and International gin collection, poured a little differently.

Local and craft beers, cocktails and a good regional wine selection.

SHOP Eclectic selection of charcuterie, cheese, preserves and condiments as well as the essentials.

COMING UP Friday 11th May

Speakeasy Pop Up Bar Sunday 13th May

Mother’s Day Brunch $45 Sat 20th May from 6pm

Turning Japanese Dinner with sushi and sashimi Friday 9th June

Soup Kitchen Pop Up Bar Friday 22nd June

Winter Soltice Dinner

63 Barkly St Glenlyon (less 10min from Daylesford) phone 5348 7922 open 7 days 8:30am-4pm

LO S T P RO D U C ER

Chestnut Time

CO NTI N U E D O N PAG E 26

L O S T M A G A Z I N E | 23

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LO ST PRODU CER

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

LO S T P RO D U C ER

Chestnut Time

I

t’s the final days of the chestnut harvest and a battle for the last of the crop is being waged between the cockies and the drones. Scores of Sulphur Crested Cockatoos descen on the 65 trees of Catkin Grove Chestnuts in Glenlyon ripping into the prickly husks and taking a few bites out of the chestnuts before going onto the next. Until the drone flies in. With the image of a hawk under its V-shaped wings it scares the bejesus out of the feathered raiders sending them squawking into the forest nearby.

This is the country home of Henry and Christina Kovacevic and their daughter Monica. For most the year Henry manages big bands and Christina is a researcher.

They described themselves as accidental farmers buying the small grove in and gold rush era cottage next door over a decade ago. Today they are passionate chestnut aficionados selling chestnuts at the Daylesford Sunday Market and delivering door to door to local homes. From the time the chestnuts flower until the autumn harvest they keep a vigilant eye on the crop.

Christine’s eye light up when she tells the about the life and reproductive cycle of her chestnut trees. “They flower in the New Year,” she says. “Great yellow fireworks of pollen covered catkins! The air is heady with the aroma and the full of bees who come and help pollinate the flowers,” she explains. From then on the nuts slowly develop inside a spiny protective casing called a burr. In late autumn the burrs fall to the ground with the chestnuts

STORY AND PHOTOGR APHS BY RICHARD CORNISH

inside. The burrs often open by themselves revealing the chestnuts that are harvested, dried, cleaned and stored. “The trees love the deep rich soil here at Glenlyon,” says Christina. “They also love the cold.” They sell a lot of chestnuts to people who have trees but who can’t keep the cockies off. They also sell them to people who sprinkle them around the base of their trees and invite friends and family to come for a harvest lunch.

Christina advises to keep the chestnuts in the crisper in the fridge. “It annoys me to see grocers keep them out on the shelves. They are a fresh product and need to be kept very cool,” she says.

Chestnuts can be roasted, boiled, steamed or even microwaved but it essential to place a slit in the base of the chestnut with a sharp knife otherwise steam can build up inside the leathery shell until the chestnut explodes.

Boil, steam or bake for between 20-30 minutes or until soft. Allow to cool enough to handle then open the skin with a sharp vegetable knife and peel off the outer skin. Throw into the compost. Use finger nails to remove the dark and bitter membrane and use the tip of the knife to winkle out any of the membrane that is caught in the creases. Serve in winter salads.

Add to cakes. Cook with Brussels sprouts, speck lardons and wedges of apple. “People are either passionate about chestnuts or ambivalent,” says Christina. “It’s one of those foods where there is no in between.”

For home delivery of chestnuts call (03) 5348 7899 L O S T M A G A Z I N E | 27

LO ST R E CIPE

Kale and Chestnut Salad This is a recipe especially prepared for LOST Magazine by Caliopi Buck. It is a sweet and savoury salad that is a meal in itself or a great companion to roast duck or a crisp roast belly of pork. In this recipe Caliopi shows another method of preparing chestnuts – peeling them raw and then cooking them.

LO S T R EC I P E INGREDIENTS 7 SHALLOTS

85ML WHITE WINE VINEGAR

20 CHESTNUTS

2 TA B L E S P O O N S O L I V E O I L

50G BUTTER

B U N C H K A L E , C O A R S E LY C H O P P E D

2 T H Y M E S P R I G S , L E AV E S P I C K E D

H A N D F U L C H O P P E D I TA L I A N PA R S L E Y

1 8 0 M L Q U I N C E S Y R U P* O R 3 TA B L E S P O O N S H O N E Y

1 /4 C U P C O O K E D R E D Q U I N O A

METHOD

Start by peeling and finely slicing four of the shallots. Now peel the chestnuts by cutting the point of the nut with a small knife or scissors, then blanch in boiling water for a minute and then peel off the skin and inner membrane.

In a medium saucepan melt butter over a medium-low heat until foaming, add the sliced shallots and season with salt and pepper. Cook until the shallots are tender and translucent.

Add thyme and chestnuts and stir. Cover chestnuts with water and a round of greaseproof paper. Place a lid on top and cook for 30 minutes or until the chestnuts are tender and the water evaporated. Allow to cool. Make the

dressing by mixing together the quince syrup, vinegar and olive oil with a few pinches of salt in jar and shake well. Blanch the kale for approximately 2 minutes in boiling water and refresh in cold water. Drain, lightly squeeze and leave on a cloth to dry out. Finely dice the remaining shallots. Put all the ingredients in a bowl and gently toss so the dressing covers all the salad.

*

CALIOPI HAS JUST L AUNCHED A R ANGE OF PRODUCTS UNDER THE CHEEK Y ACRONYM OF F&CK (FR ANK & CONNIE’S KITCHEN) I N C L U D I N G Q U I N C E S Y R U P. A L S O A V A I L A B L E A R E R E S TA U R A N T FAV O U R I T E S S U C H A S H E R CHIMICHURRI AND FR ANK'S SPICY NUTS.

great donuts!

97 Main Road Hepburn Springs 03 5348 1156

frankandconnies.com.au L O S T M A G A Z I N E | 29

108 Main Rd, Hepburn Springs Wed-Sat10-5 Sun10-4 portal108.com.au Tel: 5348 4353

LO S T M A K ER

Hard Wired

T

he old French cake stand is made from wire. Hundreds of strands of exceptionally fine steel wire tightly wound around a frame of thicker steel wire. It is beautiful. A blend of hand craft skills as intricate as embroidery combined with the brute power of the industrial revolution. It is one of hundreds of pieces of wire work collected and displayed at the museum-like Wire Work Room at Shades of Gray Gallery in Castlemaine. This is studio and workshop complex of charming wood sheds set in a magnificent garden owned by wire work sculptors Pete and Chelly Gray. In the garden and galleries are displayed hundreds of pieces of their own work, most of it for sale to the public.

The couple met each other in the early 1990s while studying ceramics at art school at Bendigo. She was 19 he was 21. “We wanted a

STORY AND PHOTOGR APHS BY RICHARD CORNISH

decorative bird cage,” says Pete. “We found an old roll of wire of rusting baling hay in a shed in Werribee and made ourselves a bird cage,” he says. (Normally the couple are inseparable but today Chelly is offsite working on the installation of a sculpture.) “A friend said, ‘that is beautiful’, and suggested we sell them.” They took another to the Convent Gallery in Daylesford and soon found themselves making more.

Their range expanded to incorporate wire work candle sticks and by the mid 1990s their beautiful and practical handmade household objects were being sold in the best galleries in Melbourne.

The Grays’ success continued. The Guggenheim Museum in New York requested a range of their wire work pieces for a show. “The curators liked the way our pieces were shaped.

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

LOST MA K E R

It reminded them of the curves of the Guggenheim,” remembers Pete. The irony was that the Grays did not have enough funds to fly to New York to bask in the glory. Instead some friends visiting America took photos and sent them back. Their success continued with commissions from advertising agencies for wire work props for photo shoots and their works were sold across Australia.

Then things turned sour. A boutique in Melbourne took some of the Gray’s wire work candles to a sweatshop in Indonesia where they were copied and then sold back in Oz for a mere fraction of the price. Pete’s face grimaces when he tells the story. They had to turn their back on the work that had been their success and develop a new style of cold sculpted steel mural work that was impossible to copy.

When the drought hit in 2003 they started work on galvanised iron plants and flowers that could bring joy to brown, dry gardens.

Then Chelly started working with copper wire. Her nests and baskets are beautifully intricate that feel like they have evolved organically while being eerily reminiscent of a network of blood vessels. The pieces are large and represent hundreds of hours of work carefully twining finer and finer strands of copper around a framework of thicker copper. Today the couple continue working creatively together developing projects and workshopping concepts.

“The thing is,” says Pete. “We’ve only got enough time in our lives to make 20% of our ideas.”

Shades of Gray; Cnr Farnsworth St and Brown St, Castlemaine; Open weekends in May 11am-4pm; shadesofgray.com.au

L O S T M A G A Z I N E | 33

Sault Bramble Heroes

R E C I P E B Y S A U LT PHOTOGR APHY BY JEZRIEL GANINO

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LO S T C O C K TA I L

The talented team at Sault have been very kind to share with us their current favourite cocktail, taking advantage of the exquisite late Autumn berries.

30ML ANIMUS GIN (MADE IN K YNETON) D A S H O F B L A C K B E R R Y A N D J O S TA B E R R Y C O R D I A L F R O M N ATA S H A M O R G A N HANDFUL OF AUTUMN BERRIE S (BL ACKBERRIE S, R A SPBERRIE S, BL ACKCURRENTS 1 TSP FRESH LEMON JUICE DASH OF CASISS O R G A N I C T O N I C WAT E R F R O M D AY L E S F O R D H E P B U R N M I N E R A L WAT E R C O .

Muddle the berries gently with cordial, gin, lemon juice and casiss. Fill glass with ice, pour over and top with tonic water.

Set on a spectacular 125-acre estate, Sault offers beautiful modern Australian cuisine with views that are simply drop-dead gorgeous.

If you'd rather have someone make this for you, head a few minutes out of Daylesford toward Sailors Falls to Sault.

Locals Night Wed and Thursday 2-course Express for only $55 per head.

Sault (03) 5348 6555 sault.com.au

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

5

Reasons To Get Lost...

COMPILED BY RICHARD CORNISH

1. Plate Up Ballarat

2. You Say Potato

This is Ballarat’s very own food and wine festival. No ring ins. No celebrity chefs off the tele. Just a month long celebration of the core strengths of Ballarat’s burgeoning food and wine scene. There are special events such Art on a Plate where you can wander the Ballarat Art Gallery then sit down to a multi course feast by renowned chef Peter Ford. There are special masterclasses such as Pimp Your Oven where you’ll learn classic home baking skills from one of Victoria’s best old-fashioned bakers Sarah Kittlety. There are special dinners at the soon to close Catfish Thai (it will re-open as Mister Jones in the spring), while The Forge Pizzeria is holding a pizza workshop for kids and The Craig is holding a special high tea called Diamonds on Ice. The big event is the Ballarat Pie Competition. 20 restaurants, pubs and cafes vying for Ballarat’s best pie – and you can come to town and try them all.

We have some of the best soil in the nation around these parts. Deep, chocolatey-brown volcanic soils that has kept generations of potato farmers in fertile earth for generations.

The good folk at The Great Trentham Spudfest are throwing a party in honour of the humble spud on Saturday May 5 from 10am-4pm in the centre of Trentham. It’s a family day with craft stalls, kids’ activities, information sessions on how good soil grows good food, cooking demonstrations, local produce and the expectation that several tonnes of fresh spuds will be sold to the some 6000 visitors expected to attend the event in this very beautiful and historic town perched some 700m above sea level in the forest. trenthamspudfest.org.au

May 1-31, www.plateupballarat.com.au

Pizzeria

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

5348 4123

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Home deliveries

24 Albert Street Daylesford

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

FRIDAY TO SUNDAY |

www.pizzerialaluna.com.au

LO S T P L AC ES

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

LO ST PLACES

3. Pickin’ and Smokin’ The tradition of the cigar box guitar goes back to the American Civil War. An empty cigar box that may have held 50 or more cigars would have an opening carved on its front face. A broomstick was added and two or more strings run down from the end of the broomstick to the bottom of the cigar box, now acting as a resonator. You can learn more at the Cigar Box Festival being held at the Old Hepburn Hotel on Saturday 12 May. There is a cigar box guitar workshop with Steve Plater at 12pm ($10) before the musos hit the stage at 2pm.

Hosted by M.C. Shayne Soall artists include Stringy and Molly, Anna Scionti, Steve Plater & Ian Amor and Rhiannon Simpson. There is a jam night on Friday 11 at the Toon Room at Bunkers Hill in Ballarat. If you’re keen to enter the open mike call Sue on 0408 549 287. The event costs $20, kids are free and kicks off at 2pm at The Old Hepburn Hotel, 236 Main St, Hepburn Springs.

for all your body treatment needs 25 Albert Street, Daylesford daylesforddayspa.com.au 38 | L O S T M A G A Z I N E

03 5348 2331 relax@daylesforddayspa.com.au

4. Floral Language

5. Wine Anybody?

Danielle White is one of our favourite rose and peony farmers. Vanessa Carnevale is a writer of romance novels. Her new novel, The Memories That Make Us, is set on a flower farm in Daylesford. These two enigmatic and eloquent women come together on Mother’s Day at The Green Folly, 146 Duke St Castlemaine for an in conversation morning tea. Danielle will speak of the real life saga of working with the seasons to grow exceptional flowers (and grapes for her excellent sparkling wine). Vanessa will share her stories of being an author, offer tips to budding writers and discuss some of the characters in her book set in this district.

One of our region’s most respected winemakers Michael Dhilon of Bindi wines describes this great little wine festival as a place where you can see the “land, not hand in wine”. Everything In Its Right Place is a festival showcasing the terroir of wines made in and around the region. While there is some focus on trendy natural wines this one-day festival in early June has a much broader focus. Put on by the clever crew at Wine And The Country.

Daylesford Town Hall, Sun June 10, 11am-4pm, $35, for tickets head to wineandthecountry.com.au

$55 per person, for tickets book at vanessacarnevale.com/morningtea/tickets

EAT . DRINK . LOVE LOCAL Kick back and relax in the region’s best beer garden 03 5424 1516 . Cnr High St & Cosmo Rd, Trentham . www.thecosmopolitanhotel.com.au

Wine Bar Bottle-Shop Delicatessen Coffee 97 VINCENT ST, DAYLESFORD.

Drink wine, eat cheese.

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

great movers (not shakers) Oz Trans are your local removalist and general transport specialists.

We have been serving the Central Highlands region for 25 years and pride ourselves in making sure that we treat your goods as if they were our own with our highly experienced team and fleet of reliable modern vehicles.

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Home, piano and commercial removals

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House packing services

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Sensitive freight

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All kinds of art cared for

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Furniture deliveries (new & s/hand)

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General freight and produce cartage

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Bulk freight, dry and chilled

PACKING SUPPLIES NOW AVAILABLE CALL 0407 697 877 EMAIL: oztrans01@gmail.com

REGULAR RUNS TO MELBOURNE, GEELONG, BALLARAT, BENDIGO AND EVERYWHERE IN-BETWEEN

Live Music Venues The following venues have regular live entertainment every weekend.

To get the most up-to-date information on latest gigs, please refer to each venues website or facebook page.

OLD HEPBURN HOTEL

PHONE: 5348 2207

236 Main Rd, Hepburn. Open 7 Days. Live Music every weekend. Great meals. Free courtesy bus. www.oldhepburnhotel.com.au BLUE BEAN LOVE

PHONE: 5348 2297

115 Main Rd Hepburn Springs. Open 7 days from 8am for breakfast & lunch.

Live Music and Dinner every Friday, Saturday and Sunday facebook.com/bluebeanlove FARMERS ARMS CRESWICK

PHONE: 5345 2221

31 Albert St Creswick (20min from Daylesford). Live Music every Friday & Saturday from 8:30pm SPA BAR DAYLESFORD

PHONE: 0429 585 129

22 Howe St Daylesford. Daylesford's only live music venue.

Open Wed-Sat with live music, DJ dance club every Fri & Sat. Great cocktails facebook.com/spabardaylesford I F YO U H AV E A L I V E M U S I C V E N U E T H AT H A S L I V E MUSIC E VERY WEEKEND, LE T US KNOW BY EMAIL EDITOR@LOSTMAGA ZINE .COM . AU

Monday Thursday & Friday 5pm until late Saturday & Sunday 12pm until late Classic Pub Fare - Eat in or Take-away available Monday $20 Parma night ( 8 varieties ) Thursday $20 Curry Night Live Music, Beer garden Events, Functions, Venue Hire

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

Markets and Fairs SATURDAY 5TH MAY

SUNDAY 13TH MAY

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

CLUNES FARMERS MARKET 9am-2pm Collins Place Clunes

WOODEND FARMERS MARKET 9am-1pm High Street Woodend SUNDAY 6TH MAY CASTLEMAINE FARMERS MARKET 9am-1pm Moyston St, Castlemaine DAYLESFORD SUNDAY MARKET 8am-4pm Daylesford Railway Station, Midland Hwy DAYLESFORD SUNDAY FARMERS MARKET 8am-4pm At The Woodshed.

21A Raglan St Daylesford. NEW Produce/ Farmers Market opposite Sunday Market.

GISBORNE ALL SEASONS MARKET 9am-12pm Brantome St Gisborne GREAT GISBORNE MARKET 9am-2pm Hamilton & Aitken St Gisborne SATURDAY 12TH MAY BALLAN FARMERS MARKET 9am-1pm Mill Cottage, 96 Inglis St Ballan

DAYLESFORD SUNDAY MARKET 8am-4pm Daylesford Railway Station, Midland Hwy DAYLESFORD SUNDAY FARMERS MARKET 8am-4pm At The Woodshed.

21A Raglan St Daylesford. NEW Produce/ Farmers Market opposite Sunday Market.

MALDON MARKET 9am-2pm Cnr Church & Edwards St Maldon SATURDAY 19TH MAY CRESWICK MARKET 9am-2pm Napier & Victoria St Creswick GLENLYON VILLAGE MARKET 9am-1pm Glenlyon Hall, Glenlyon LEONARDS HILL HALL & COUNTRY MARKET 9am-2pm 2095 Ballan-Daylesford Rd, Leonards Hill TRENTHAM FARMERS MARKET 9am-1pm Trentham Town Square

SUNDAY 20TH MAY DAYLESFORD SUNDAY MARKET 8am-4pm Daylesford Railway Station, Midland Hwy DAYLESFORD SUNDAY FARMERS MARKET 8am-4pm At The Woodshed.

21A Raglan St Daylesford. NEW Produce/ Farmers Market opposite Sunday Market.

WOODEND LIONS CLUB MARKET 9am-3pm High St Woodend SATURDAY 26TH MAY LANCEFIELD & DISTRICT FARMERS MARKET 9am-1pm High St Lancefield SUNDAY 27TH MAY DAYLESFORD SUNDAY MARKET 8am-4pm Daylesford Railway Station, Midland Hwy DAYLESFORD SUNDAY FARMERS MARKET 8am-4pm At The Woodshed.

21A Raglan St Daylesford. NEW Produce/ Farmers Market opposite Sunday Market.

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

Indoor playground and cafe Open 9.30 - 5.00 Wednesday - Friday 10.00 - 4.30 weekends Facebook page: https://www.facebook.com/daylesfordplaycafe daylesfordplaycafe@gmail.com 8/37 - 39 East Street, Daylesford | Phone: 5348 1537 L O S T M A G A Z I N E | 45

Restaurants BELLINZONA TASTINGS 5348 2271 77 Main Rd Hepburn Springs. Tastings Cellar Door & wood-fired pizza alfresco dining. Open Lunch Friday-Sunday. Restaurant open Dinner Wed-Sunday. Private function rooms available.

COSMOPOLITAN HOTEL 5424 1516 Corner High St & Cosmo Rd, Trentham. Bar open 7 days. Lunch and Dinner Wed-Sunday.

Kick back & relax in regions best beer garden. cosmopolitanhotel.com.au DAYLESFORD HOTEL 5348 2335 2 Burke Sq Daylesford. Dinner Every Night from 5pm. Lunch Fri-Sun. Seasonal pub food, terrific wine list and speciality beers. Amazing balcony.

Huge beer garden. $20 meal deals Mon-Thurs.

FARMERS ARMS CRESWICK 5345 2221 31 Albert St Creswick. Lunch & Dinner Daily.

Historical pub created in gold rush era with beautiful remodelled interior. Outstanding pub and bistro dishes with in-house charcuterie.

FARMERS ARMS DAYLESFORD 5348 2091 1 East St Daylesford. Lunch & Dinner Daily. Fantastic seasonal menu in towns oldest characterfilled hotel. Huge range beers, wines by glass & spirits. Dog friendly beer garden.

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

Blackboard menu, seasonal produce with Spring Sunday sessions wood-fired pizzas & cocktails GLENLYON GENERAL STORE 5348 7922 63 Barkly St Glenlyon. Open Thurs-Monday 8:30am-4pm. Great coffee and Menu. Full of wonderful local produce and homewares. Fully licenced. Large outdoor beer garden.

KAZUKI'S 5348 1218 1 Camp St Daylesford. Lunch Saturday and Sunday. Dinner Thursday to Monday. Contemporary Japanese/Australian fine dining. kazukis.com.au LAKE HOUSE 5348 3329 4 King St Daylesford. Lunch & Dinner Daily.

One of Australia's most awarded regional restaurants on banks of Lake Daylesford.

Bookings essential. www.lakehouse.com.au LAVANDULA SWISS ITALIAN FARM 5348 3329 350 Hepburn-Newstead Rd Shepherds Flat Open 10.30am-5.30pm Thurs-Mon (7 days in school holidays). Mediterranean fare under trees in historical Swiss-Italian gardens.

MERCATO 5348 4488 32 Raglan St Daylesford. Lunch Fri-Sun. Dinner Thur-Tue. Exquisite food & wines in ambient setting. Tapas Thurs-Sunday afternoons. The quality you know and love in small bites to share.

OLD HEPBURN HOTEL 5348 2207 236 Main Rd Hepburn. Lunch Sat-Sun. Dinner Wed-Mon. Frugal food $20 Mon/Wed/Thurs.

All Schnitzels Thurs 5-7. Live music every w'end www.oldhepburnhotel.com.au

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PERFECT DROP 5348 1100 5 Howe St Daylesford. Open Lunch FridaySunday. Dinner Friday-Tuesday. Award-winning restaurant serving local, ethical and organic produce. Wine bar and courtyard.

THE PARKLAND 5422 3769 37 Piper St Kyneton. Lunch & Dinner FridayTuesday. Stylish dining space with inviting bar.

Eat casually and drink seriously or eat seriously and drink casually. theparklandkyneton.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. Licensed & BYO (wine only) Order online redgingerthai.com.au RUBENS @ HEPBURN 5348 2843 70 Main Rd. Hepburn Springs.

Lunch Wed-Sun. Dinner 7 Days.

Mediterranean cuisine and take-away. www.rubensrestaurant.com SAULT 5348 6555 2439 Ballan-Daylesford Rd, Sailors Falls.

Dinner Wed-Sun. Lunch Fri-Sun. Contemporary fine dining in magnificent surroundings. www.sault.com.au SWEET DECADENCE AT LOCANTRO 5348 3202 87 Vincent St Daylesford.

Open 7 days 9.30am-5pm.

Premium Handmade chocolates, desserts & cakes. Breakfast and Lunch daily.

HEPBURN GENERAL STORE 5348 2764 102 Main Rd Hepburn Springs. Open 7 day from 7am. (Sundays 8am) Groceries, great fresh food incl take-home meals, local sourdough, great coffee, icecream and providore.

Foodstores and Deli's CLIFFY'S EMPORIUM 5348 3279 30 Raglan Street Daylesford Open 7 days for Breakfast, Lunch & Charcuterie. Iconic historical cafe with great food, coffee, deli and produce.

GLENLYON GENERAL STORE 5348 7922 63 Barkly St Glenlyon. Open Thurs-Monday 8:30am-4pm. Great coffee and Menu. Full of wonderful local produce and homewares. Fully licenced. Large outdoor beer garden.

HEPBURN GENERAL STORE 5348 2764 102 Main Rd Hepburn Springs. Open 7 day from 7am. (Sundays 8am) Groceries, great fresh food incl take-home meals, local sourdough, great coffee, icecream and providore.

ISTRA SMALLGOODS 5348 3382 36 Wheelers Hill Rd Musk (6min Daylesford).

Farmgate store and European Delicatessan.

Open Mon-Fri 8am-4pm Sat 9am-2pm. www.istrasmallgoods.com.au

Take Away Food

SWISS MOUNTAIN HOTEL 5345 7006 3454 Midland Hwy Blampied.

Dinner Tue-Sun. Lunch Wed-Sun. Historical hotel. Modern bistro with the classics, local beers and wine. Great place to relax!

PIZZERIA LA LUNA 5348 4123 24 Albert St Daylesford. Fri-Sat 5pm-10pm.

Thurs, Sun, Mon 5pm-9pm. Closed Tue & Wed. Takeaway pizza with home delivery Friday to Sunday. www.pizzerialaluna.com.au

THE SURLY GOAT 5348 4628 3 Tenth St Hepburn Springs. Dinner Thurs-Sat. Lunch Fri-Sun. Bar and Dining. Seriously good food & wine in relaxed atmosphere by Hepburn Mineral Springs Reserve. thesurlygoat.com.au

Bottle Shops & Wine Stores

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

Fresh seasonal menu, beautiful garden setting. www.wombathillhouse.com.au

Café's and Coffee BAD HABITS CAFE AT CONVENT 5348 3211 7 Daly St Daylesford. Open 10am-4pm daily.

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

Seasonal menu and best scones in Daylesford.

CLIFFY'S EMPORIUM 5348 3279 30 Raglan St Daylesford. Breakfast & Lunch and Take-Away. Open 8am-3pm Mon-Fri 8am-4pm Sat-Sun. Legendary Iocal cafe with great coffee, food, regional produce & wine.

DAYLESFORD PLAY CAFE 5348 1537 8/37-39 East St Daylesford. Open 9.30am-5pm Seven Days. Indoor playground and cafe for parents and kids of all ages. Host your childs birthday party here. Bookings essential.

FOXXY'S AT CELLARBRATIONS 5348 3577 55 Vincent St Daylesford. Open 7 Days until late. Regions largest range of local and international wines, spirits, beers and champagne. One of Lost's favourite bottle shops in the region.

Catering SPADE TO BLADE CATERING 0448 483 616 21A Raglan St Daylesford. Specialising in locally grown organic produce and slow food. Small intimate gatherings to large functions and weddings. www.spadetoblade.com HEPBURN GENERAL STORE 5348 2764 102 Main Rd Hepburn Springs. Open 7 day from 7am. (Sundays 8am) Take-home meals, platters, cheese boxes, hampers and catering. www.hepburngeneralstore.com.au

Farmgate and Produce ISTRA SMALLGOODS 5348 3382 36 Wheelers Hill Rd Musk (6min Daylesford).

Farmgate store and European Delicatessan.

Open Mon-Fri 8am-4pm Sat 9am-2pm. www.istrasmallgoods.com.au

TO LIST YOUR BUSINESS IN LOST - THE GUIDE TO WHERE TO FIND IT CALL 03 5348 4927 OR SEND US AN EMAIL AT ADVERTISING@LOSTMAGA ZINE .COM. AU

Let's shop til we drop...

Places to Stay

Spa, Massage and Beauty

BOWEN & KENNETH 5348 1678 Shop 1, 9 Howe St Daylesford. Open 10am5:30pm every day except Tue. Stylish home decor & furnishings, quirky designs, art, gifts, local artisan wares. www.bowenkenneth.com

FARMERS ARMS ART MOTEL 5348 2091 New, edgy motel filled with glorious art and heavenly beds. Ten motel rooms plus 3-bedroom Heritage cottage. Book online www. farmersarmsartmotel.com.au

DAYLESFORD DAY SPA 5348 2331 25 Albert St Daylesford. The Art of Relaxation.

Complete range of beauty services, body wraps, spa, Jurlique facials and massages for total mindbody wellness. daylesforddayspa.com.au

MULCH 5422 6383 64 Piper Street Kyneton. Open Thurs-Sat 10am5pm, Sun 11am-3pm. Your regional stockist of Aesop, TOMS, Le Creuset, Lazybones, Planet Luxe and more... mulchliving.com

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

DAYLESFORD HEALING MASSAGE 5348 1099 5/11 Howe St Daylesford. Open daily. Bookings essential. More than just a massage - Mind Body and Soul. Book online massagehealing.com.au

PORTAL 108 5348 4353 108 Main Road Hepburn Springs. Open Wed-Sat 10am-5pm. Sun/Pub Hols 10am-4pm.

A lifestyle store for everyone. www.portal108.com.au

THE HOUSES DAYLESFORD 5348 2008 Office located at 3 Howe St Daylesford.

We specialise in large, executive properties all with exquisite furnishings, art and decor. We welcome wedding groups, corporate retreats and group bookings. Full service agency.

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

Open daily. Bookings essential.

Blissful treatments and mineral water spas. www.lakehouse.com.au/spa

Galleries and Studios

Kids Activities

CONVENT GALLERY 5348 3211 7 Daly St Daylesford. Open 10am-4pm daily.

Described as the most beautiful gallery in Australia set in 6 acres of beautiful gardens with local, national and international artists. $5 entry.

RED DOOR GALLERY ON FRASER 0408 034 017 31 Fraser Street Clunes. Open Thurs to Sun 10am-4pm or by appointment. Featuring local and regional artists and a range of locally handcrafted gifts www.reddoorgalleryonfraser.com

DAYLESFORD PLAY CAFE 5348 1537 8/37-39 East St Daylesford. Open 9.30am-5pm Seven Days. Indoor playground and cafe for parents and kids of all ages. Host your childs birthday party here. Bookings essential.

Wineries and Cideries DAYLESFORD CIDER 5348 2275 155 Dairyflat Rd Musk | Award Winning Craft Cider | Cellar door opens for drinks 7 days; Weekdays 12-4 Weekends 11-5 | Kitchen open 12-3 Friday-Monday www.daylesfordcider.com.au PASSING CLOUDS 5348 5550 30 Roddas Lane, Musk. Winery open daily 10am-5pm. Lunch 12pm Fri-Mon (bookings are essential). Fresh seasonal produce. Menu changes weekly. www.passingclouds.com.au

COMPELLING CREATIVE THAT WORKS BRANDING. DESIGN. AD CAMPAIGNS. WEBSITES. PHOTOGRAPHY. SOCIAL MEDIA.

DESIGN AND LAYOUT OF LOST MAGAZINE

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

18 wines by the glass.

14 beers & cider on tap.

That’s a real pub.

Eat. Drink. Be Local.

Join us for our famous Friday night meat raffle in the front bar. Or extend your weekend and wander across from the Daylesford Sunday Market to avoid having to head home on a Sunday.

Our menu is diverse and offers smaller meals right through to hearty favourites and changes to reflect the season and local produce. Our character-filled bar has an enormous range of wines, beers, ciders and spirits and is now serving cocktails from Melbourne Martini Co.

1 EAST ST DAYLESFORD

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Our front dining room is now available for private functions and also carries larger pieces of art from the Farmers Arms Art Motel across the road.

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 Lunch. Every Dinner.

That’s a real pub.

03 5348 2091 • OPEN 7 DAYS LUNCH & DINNER

THEFARMERSARMS.COM.AU