Lost Magazine December January Double Edition

YO U R S T O K E E P

VOL 1 8 I S S U E 1 8 0

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

E AT

Summer Water(ing) Holes

A Chef and her Garden

DRINK

PRODUCE

Custodians Of The Vines

Shepherding His Flock

08

22

MAKE

15

26

GIN & SONIC PARTY! Annie Smithers RECIPE

Man For All FRIDAY 14TH Seasons

30

D E C 5 : 3 0 P M - Snapper LATE

28

C O C K TA I L

PL ACES

Blossom Dearie

Five Reasons To Get Lost

34

35

L O S T N E W S LOST - THE GUIDE TO WHERE TO FIND IT

PAG E 0 6

PAG E 3 8

14 HARGRAVES ST, CASTLEMAINE COFFEE, FOOD, DELI + WINE

Brought to you by 94.9MAINfm and Animus Distillery More info: http://mainfm.net/events

OPEN SEVEN DAYS FOR BREAKFAST AND LUNCH PURVEYORS OF PRODUCE. GIFTS, HOMEWARES AND WINE 30 RAGLAN ST DAYLESFORD 03 5348 3279 FOLLOW US @CLIFFYSEMPORIUM

CLIFFYSEMPORIUM.COM.AU

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

VO L 18 I S S UE 18 0 | DEC EM BER 2 0 1 8 - JA N UA RY 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.

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 DESIGNED BY

The Yellow Brick Road Agency enquiries@yellowbrickroadagency.com.au C O V E R I M A G E : Swimming at Turpin Falls, one of

ADVERTISING ENQUIRIES

advertising@lostmagazine.com.au 03 5348 4927 - 0477 990 098 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.

the many beautiful water holes that Richard Cornish discovered in Summer Water Holes. See Page 8.

Photo by Richard Cornish.

Take home the taste of Spa Country.

Organically grown and hand harvested in Hepburn.

Lithia Springs Extra Virgin Olive Oil. Available at Hepburn General Store and Daylesford Organics. Farm Door Sales by arrangement.

Contact Claire on 0419134084. www.lithiaspringsolivegrove.com.au

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

WINE BAR, LIVE MUSIC, GRAZING & CheeseBOARDs OPEN WED-SUN, 12pm-1am

palais-hepburn.com

111 main street hepburn Springs

instaGRAM & FACEBOOK: palais-hepburn

03 5348 1000 INFO @ palais-hepburn.com

STAY TUNED FOR OUR OFFICIAL LAUNCH IN EARLY 2019

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FOLLOW US ON

Lost News

WRAP UP OF NEWS AND HAPPENINGS IN OUR REGION

W

ell as another year draws to a close, we are as always, very grateful for the successes we have enjoyed, and the wonderful region in which we live and how for most of us, life really is pretty wonderful.

Sadly, not everyone who lives in this region are as blessed as us. Whilst we are an incredibly vibrant and cosmopolitan regional area, we still have many people in our community who are struggling to put food on their table or find a roof over their head. We encourage all of our readers - both locals and visitors alike, to dig deep in the coming weeks and donate to Daylesford and District Christmas Cheer.

This not-for-profit community organisation work tirelessly all year round to raise money to provide vouchers, food, toys and gifts to families in our region who will be struggling to get through the festive season. You can find them on Facebook or donate via GoFundMe. Heaps of happenings are abound in the Daylesford and Hepburn Springs restaurant scene in the past month with the team behind Galley Diner and Casa El Rey opening Daylesford Steak House in Vincent Street.

Situated on the first floor, the space has had a smart fitout reminiscent of a New York steak house with moody lighting, leather sofas and a heated balcony overlooking the main street.

We went in the first week of opening and whilst

B Y E D I T O R I N C H I E F, S A R A H L A N G

the staff were fairly young and still finding their feet, the service was super friendly and most importantly, the steaks were absolutely bang on. There aren't any foams or emulsions here.

This is tried and true old school cooking with a classic steak house menu that includes a daily seafood selection. And we absolutely love it.

Call (03) 5301 8157 for bookings.

Bistro Terroir in Howe St Daylesford may have only been open 10 months but they are already leaving their mark and have just picked up the top gong for Best Casual Dining at the recent Golden Plate State Awards. A brilliant and well deserved award to the tiny team headed up by owner/chef Matthew Carnell. Bookings are now more essential than ever. Jump online at bistroterroir.com.au or call 0499 022 212.

Last month's World Circus and Cabaret Festival held in Daylesford was a massive success and saw the grand reopening of The Palais in Hepburn Springs. The fitout is nothing short of world class and one of Australia's largest sprung dance floors is again heaving to some funky tunes with loads of locals and visitors dancing the night away. Whilst the official opening won't be until February, the old girl is throwing open her doors every Wednesday through Sunday from noon with live entertainment on the weekends. This venue alone is worth a midweek or weekend

Pizzeria

La L na OPEN 7 DAYS until late

during the school holidays 5348 4123

|

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

Home deliveries

24 Albert Street Daylesford

FRIDAY TO SUNDAY |

www.pizzerialaluna.com.au

getaway to Spa Country. And don't get us started on the toilets... A complete new basement is now home to what only can be described as a dark, sexy and welcoming sanctuary. Not usually how we describe a venue's toilets but they really are quite lovely!

Head to www.palais-hepburn.com for an upto-date gig guide.

The quaint and utterly delightful Guildford Hotel regularly host events from ukelele classes to live music performances and on Saturday 22 December they will host the annual Guildford Christmas Market in their "Big Back Yard". Local food growers, winemaker, artists, artisans, community groups and big hearted country folk will all gather for a joyous celebration and market whilst you find those unique gifts for Christmas. There will be music, food and drink to keep you entertained as well. For more info call 0429 023 618 or the pub directly on (03) 5473 4215.

So whether you are Christian or not, celebrate Christmas, Hanukkah or the Summer Solstice, may the next couple of months bring you peace and joy, allow you to connect with family and friends, give you a chance to pause, change tempo and reflect on the year that has been and prepare you for the year ahead. I will be spending as much time as I can with my loved ones (those with 2 legs and 4) and holding those who are dear to me very close whilst remembering those who are no longer here.

Be safe, be strong, be proud and be happy.

And let's all get lost together again in 2019.

With much love from all of us at Lost.

Sarah Lang Publisher and Editor-In-Chief Lost Magazine

Lost Magazine will return with a new edition in February 2019. For editorial or advertising enquiries, email found@lostmagazine.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

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

LO ST FEATU R E

Summer Water(ing) Holes STORY BY RICHARD CORNISH

One of the region's most iconic buildings, Villa Parma, is part of Peppers Mineral Springs Hotel and located on Main Road, Hepburn Springs. Image courtesy of Visit Victoria.

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

O

ne of the great joys of summer in Central Victoria is the fact that we have an abundance of water holes and watering holes. Known to locals as pools and pubs. Many locals keep a towel in the back seat of the car over summer because when the mercury hits anything over 30 you’re never too far from a pool of free-flowing, cool, crystal-clear water.

Three of Victoria’s big rivers rise in these neck of the woods, namely the Coliban, Loddon and Campaspe. At Vaughan Springs, on the road between Malmsbury and Guilford, is a reserve on the Loddon River, set aside at the turn of the 20th century, now shaded by mature European trees. Here there is a children’s playground, a hand pumped mineral spring and a large pool formed by a dam holding back the waters of the Loddon River.

This is a popular swimming spot in summer with families and teenagers flocking to the cool down on hot days. Come early to see the platypus or look out for the kingfishers during the morning and afternoon. (parkweb.vic.gov.au)

LO S T F EATU R E Out at Creswick is St George’s Lake, once a mining dam. A few years back it was completely drained, and all the various shopping trolleys and car bodies removed and replaced with a bed of sand. It’s cool, deep and clean and very popular on weekends over summer. (parkweb.vic.gov.au) Outside Kyneton, the Campaspe River meanders through bluestone country, around old river red gums, under an old bridge then plunges some 20 metres into a pool of cold deep water at Turpins Falls. The track to the pool is rough and there are no facilities, but it is a ruggedly beautiful part of the local countryside. Whilst some may find it tempting to jump off the 10 metre cliff into the large pool below, police strongly urge people against it. Water depth varies dramatically and the dark water prevents submerged objects from being seen. Numerous people have been seriously injured and several have died attempting to cliff dive here. (parkweb.vic.gov.au) In the heart of Hepburn is the Old Hepburn

Left: Turpin Falls, Langley (via Kyneton). Photo by Richard Cornish.

Below: Vaughan Springs on the Loddon River. Photos by Richard Cornish.

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

LO ST FEATU R E

Pool, a 50-yard swimming pool hewn during the 1930s into the bedrock through which Spring Creek flows in the 1930s. Back then it was used for the Victorian Swimming Championships. There are six stone markers at one of the pool denoting the lanes. It is said that champion swimmers Annette Kellerman and Frank Beaurepaire both swam in the pool.

It fell into disrepair but was refurbished in the 1990s by volunteers who used old photographs as reference. While there are no toilets or changerooms, this pool in a creek in the bush has shaded grass areas making it good for a picnic. (visithepburnshire.com.au) Daylesford Lake is one of our best-known water holes and covers the site of where alluvial gold was first discovered in 1851 when

the area was known as Wombat. Opened in 1930 the banks of the lake are dotted with mineral spring hand pumps. The Peace Mile Walk, a 2.8km loop around the lake, takes about 40 minutes and is a lovely way to see the lake and views of town across it.

Shaded by forest this is a cool place for a walk and a picnic on those still, warm days. (visithepburnshire.com.au) Looking out over this idyllic scene is the Lake House’s new infinity pool. At 20m long and surrounded by landscaped gardens it has created a new tranquil precinct within Lake House. There are poolside phones with which guests can order snacks, such as a charcuterie plate, or light meals such as a salad caprese with a beer or glass of wine. (lakehouse.com.au)

Below: Lake Daylesford, Daylesford. Overleaf: Infinity Pool at Lake House. Image courtesy of the Lake House.

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

.

.

Little Shop Big Love

5348 4353

108 Main Rd Hepburn Springs

portal108.com.au

LO ST FEATU R E

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

LO S T F EATU R E Speaking of beer, there is nothing like a refreshing Holgate ESB, hand pulled fresh from the barrel at the Radio Springs Hotel. This is a 1927 Californian Bungalow style building with lots of wood lined nooks and crannies in the dining room and a glorious public bar where the locals and visitors come to tell tall tales and true. It is at the end of the 6km Trentham to Lyonville Domino Rail Trail, a glorious little walk through the forest. (radiospringshotel. com.au) On the edge of the forest out near Musk is a red brick building in the middle of an apple orchard. The trees bare old-fashioned apple varieties such as Fox Whelp, Yarling Mill and Brown Snout. Here the good people at Daylesford Cider make traditional ciders that taste like the real thing you’d get in England or Normandy. Try them with a meal in the garden overlooking the orchard or try a tasting paddle at the bar. (daylesfordcider.com.au)

Entering Daylesford from Musk, the Farmer’s Arms Hotel has been standing on the corner since 1854. This character-filled pub also has a secure and dog-friendly beer garden with high walls covered in a thick glossy blanket of ivy so you can enjoy some of their 18 wines, ciders and beers on tap whilst your 4-legged mates can chill out. (thefarmersarms.com.au) The new Balcony Bar at the Daylesford Hotel offers a new outlook on town that was only available to punters during Chillout Festival when it was a pop-up bar. The newly opened bar is perched on the verandah of this glorious old dame of a watering hole and offers a panoramic vista of the town to the north and west looking out over Hepburn Springs towards the looming summit of Mount Franklin. With an Aperol spritz in hand, or a jug of beer on the table, this is the perfect place to enjoy a drink on a balmy evening as the sun sets over the forest and stately old buildings of Daylesford. (daylesfordhotel.com.au)

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

Hand made Sorbet for Summer..

DINNER WEDNESDAY - SUNDAY FROM 6PM LUNCH FRIDAY - SUNDAY FROM NOON Wed 27th December until Sunday 6th January, we are opening every day for lunch and dinner (including New Years Eve).

Closed Christmas Day and Boxing Day.

97 Main Road Hepburn Springs 03 5348 1156 frankandconnies.com.au

A Chef and Her Garden

LO S T EAT

STORY AND IMAGES BY RICHARD CORNISH

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

LO ST EAT

“I love the flavour and texture of small, new potatoes,” she says. “But they are something that you just can’t buy.”

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

LO S T EAT

M

enu planning starts early for Du Fermier chef Annie Smithers.

A dish she serves in her Trentham dining room may have its genesis months, six months, or even years earlier.

Annie is no ordinary chef. She doesn’t take pen to paper, like many chefs, six weeks before the change of menu, and work out what she will be cooking that season. Instead she paces the ground at her Lyonville kitchen garden working out what she will plant in the coming year. As the vegetables grow and the fruit ripens she refines her menu, serving up on the day only what is perfectly ripe and ready to eat.

shaped leaves emerging from the earth. These, explains Annie, are Flagrano Beans. They are a French shell bean inside of which are nestled a chain of lovely pale green beans. She is contemplating serving these later in summer with some poached chicken and a little boudin blanc. We come to a row of potatoes: Dutch Cream; Pontiac and Nicola. “I love the flavour and texture of small, new potatoes,” she says.

“But they are something that you just can’t buy.” Instead, before service, she grubs under the soil, working by feel to find the potatoes that are just the right size without having to pull out the entire plant.

We discuss this as we wander around her 1.5 hectare patchwork of garden beds at Lyonville.

Here the top soil is dark, smells sweet and is over a metre deep. In it she grows leeks, carrots, beetroots, peas, corn, mangelwurzels, pumpkins, leafy greens and other vegetables.

She comes to a row of beans, their first heart

A cool breeze picks up. “We are at 775 metres and it is cold climate gardening,” says Annie.

“It is very different to Malmsbury.” She moved the kitchen garden from Malmsbury in the winter of 2017 - it had been supplying her eponymous Kyneton bistro. Annie very quickly understood just how different the

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LO ST EAT

climate was and built poly tunnels to help protect plants from the cold. They also act as a windbreak. The kitchen garden sits on top of rise in the land looking out over the headwaters of the Loddon River and needs protection from the prevailing wind. Another layer of protection is a hedgerow of hazelnut trees and lines of fruit trees. Annie has opted for French varieties such as Calville blanc d’hiver, an apple developed in the 1600s.

“It is the apple to make a tarte tartin,” she says. “It develops a deep golden colour and lovely caramel notes when it is cooked. It is so delicious.” Near them are planted plum trees.

Annie's eyes lights up as she talks about the trees. These are D’agen plum trees, a variety bred to produce plums that are sweet but also high in acid making them perfect to dry for prunes. The trees are small and it will be a few years before they are producing much

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

fruit. “I am going to semi dry the prunes,” says Annie. “And these will be used in clafoutis,” she explans, describing the rich, sweet, fruitbaked-in-batter so popular in France.

Although young, the kitchen garden is already producing a great deal of the fruit and veg in Annie’s kitchen. Within a few years it will be supplying around 90% of her need for vegetables. “It is a work in progress,” she says with a laugh. It is also a huge commitment that speaks volumes of Annie’s life dedicated to a cuisine that is connected to the land and the seasons.

Du Fermier, 42 High St, Trentham.

Open for lunch Friday, Saturday, Sunday, Monday. Bookings essential. (03) 5424 1634 anniesmithers.com.au

McOueen ~ McOueen ~ REAL ESTATE REAL ESTATE

Pre s t i g e & L i f e s t y l e Pro p e r t i e s Pre s t i g e & L i f e s t y l e Pro p e r t i e s

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•

03 5348 2091

It’s about real mates.

It’s about real community spirit.

It’s about a real pub. Since 1857.

Eat. Drink. Be Local.

So if you or someone you know, is involved in a local project or community organisation that could use a helping hand, come into the pub and see Mel or Megan.

Since 1857, a constant stream of patrons have walked through our doors. Best mates, new friends, strangers, locals, visitors and travellers. They all gather together to share a pint, break some bread, and regale a good tale or two.

We’d love to be able to host a Friday night meat raffle to help you raise much needed funds.

It has served as a gathering place for locals to come together in times of need and in times of great celebration.

Cos the spirit of giving shouldn’t just be at Christmas. It should be every week of the year.

And that is why we dedicate every Friday night to host our meat raffle where all proceeds go to a local community organisation.

XMAS EVE: 12 NOON TIL LATE XMAS DAY: CLOSED

• OPEN 7 DAYS LUNCH & DINNER

From our Farmers Arms Family to you and yours, we wish you all a very happy and safe festive season.

NEW YEARS EVE: CLOSING AT 4PM NEW YEARS DAY: 12 NOON TIL LATE

•

THEFARMERSARMS.COM.AU

LO ST DR INK

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

LO S T D R I N K

Custodians of the Vines

STORY AND IMAGES BY RICHARD CORNISH

B

etween Malmsbury and Daylesford is a dead-end lane that dips and swerves with the lay of the land. Zig Zag Road cuts through the last of the fertile basalt soils before they give way to the hard quartz country near Taradale. On the side of a hill, in the rich red soil, is planted a small vineyard. At just under three hectares Zig Zag Wines is not the smallest vineyard in the region but it is one of the oldest with first vines planted in 1972. The shiraz vines dating back then are thick and gnarled.

Left: Henry and Harriet Churchill with son Albert

New owners are English ex-pats Henry and Harriet Churchill. Both experts in the field of international sustainable food production, they accidently fell in love with wine when they moved to Melbourne. Harriet is friends with the partner of one of the owners of Bar Liberty in Fitzroy. The fun and funky bar focuses on natural wines and the young English couple became so entranced with the possibilities that wine production brings they ended up in Coonawarra. For two vintages they made wine with Sue Bell from Bellweather Wines.

“She has such a great attitude not only to wine making, but sharing it with other people,” says Harriet.

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

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

LO ST DR INK People. It is the word that comes up again and again in the Churchill's conversation. They have worked all their adult lives connecting like-minded people who share the same ideas and values. That is one of the underpinning concepts of sustainability. Harriet explains that without a family here in Australia, and without a network of friends formed over a lifetime to help with harvest, they are pretty much on their own. Now coming up to their second vintage at the winery they are counting on a community of ‘farm sharers’ to help with the workload. In return for 20 days labour on the vineyard over the course of the year, helpers will have access to a beautifully restored railway caboose for accommodation along with workshops and training in wine making.

We walk through the vineyard. The grass in every third row is quite high and has not been mown. “We are moving towards bio dynamic vineyard management,” says Harry. “We are very happy to be working with Gilles Lapalus,” he adds, referring to the influential French born winemaker who now lives locally. The tall grass acts as corridors for birds and insects that help keep the balance of bugs in the vineyard in check.

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

Henry pours a glass of merlot. Despite the red earth, which means there is a lot of iron in the soil, the wine doesn’t reflect this. The wines from Zig Zag are very much driven by the fruit. Big bold fruit flavours that are allowed to express themselves. There is a back note of eucalyptus, reflecting the proximity to the native forest. The wine on sale was made by previous owners and the Churchills will continue to make wine in the same style to look after the loyal Zig Zag wine lovers.

Shortly, however, they will announce a second label under which they will make more ‘natural’ wines that will focus on natural yeasts and influences of oxidation on the process. In the meantime the young couple continue to focus on growing quality grapes using natural vineyard methods.

“We see ourselves as custodians of the land and the vines,” says Harriet. “Not the new owners.”

Zig Zag Rd Wines, 201 Zig Zag Rd North Drummond. Cellar Door open ThursdayMonday 10am-5pm.

Wines are also available at Cellarbrations at Foxxy's Daylesford.

we will find your christmas spirit. (or bubbles... or beer...)

we proudly stock the world's best champagne, local and international sparkling, local and international wines, beers, ciders and an impressive range of local and imported spirits.

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

LO ST PRODU CE

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

Shepherding His Flock

LO S T P RO D U C E

STORY AND IMAGES BY RICHARD CORNISH

The grass is almost waist high and you can barely see the sheep. They are Suffolk, a breed of sheep that originated in England about 200 years ago with square bodies and open black faces which means they don’t have fleece on their face. Suffolk were bred specifically for meat. They have superb confirmation, meaning they have well-proportioned muscles that develop well as the animal grows. They lay down a good amount of fat under the skin to protect them from cold but also have the ability to lay down intramuscular fat, better known as marbling. This flock at Musk form part of Oberon Stud, around 100 breeding ewes and rams that are sold around Australia for the quality of their genetics.

Founder of the stud is farmer Bruce Rolfe.

He runs his stud on two adjacent farms, one 25 hectares and the other 30 hectares. In the fertile, volcanic soil grows a mix of perennial and annual grasses. Bruce eschews chemical fertilisers instead embracing bio dynamic techniques to improve the soil fertility. “I like to keep a good cover of pasture,” he says. While the grass looks high, sheep are picky eaters.

The sheep have not touched the tall clumps of cocksfoot and rye grass, something cattle would gladly wolf down. Instead they have selectively grazed the smaller, lower clovers, plantains and other grasses.

FARMGATE & DELI OPEN

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FARMGATE STORE & EURO DELI OPEN MON-FRI 8-4. SAT 9-2.

ISTRASMALLGOODS.COM.AU L O S T M A G A Z I N E | 27

LO ST PRODU CE “What determines the way we farm here is the climate,” says Bruce. It’s the beginning of summer, it’s mid-morning but it’s still 8 degrees. “We are 700m above sea level and we are in a cold climate.” Suffolk have a fertility rate of 160% meaning that they often give birth to twins. During lambing, which happens in the depths of winter, Bruce is out at night taking his ewes and their new born lambs to the shed where they are protected from the cold. After a few nights in the shed they are returned to a small sheltered paddock and from there gradually merged into a larger flock. The young lambs and their mums are protected by two alpacas, animals with a fierce aversion to predatory wild dogs and foxes.

“Suffolk are very good natured and easy to handle,” adds Bruce as he wanders over to an older ewe to give her a scratch on the head.

While Bruce sells his sheep as stud animals to other farmers he does ‘turn off’ some lambs for meat. He supplies chef Annie Smithers

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

from Du Fermier with lambs from September to June. Suffolk lamb is superb. The skin crisps exceptionally well, the marbled meat is tender without being soft. Most importantly it carries a very deep meaty flavour and is incredibly well suited to roasting. There is a note of chagrin in Bruce’s voice when we start talking about meat. He is a man who breeds some of the best Suffolks in Australia.

He spends his days taking note of the way they look, move, behave, mother their lambs, graze and rest. This flock is his life’s work.

“For me as a farmer,” he says, “There is so much pleasure to be gained from observing these animals. They are so much more than consumable lumps of protein. They are simply beautiful animals to look at.”

If you’re interested in learning more about Suffolk sheep or thinking of getting a flock, visit Oberon Suffolk Sheep at suffolkstudsheep.com.au.

LO ST MA KE

Man For All Seasons STORY AND IMAGES BY RICHARD CORNISH

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

S

“

o you’re a gardener?” we ask Simon Rickard as we wander past established trees, trimmed hedges and herbaceous borders of his Trentham property. “I was,” he says with a laugh. “But my back isn’t what it was, so I have given up digging holes in the ground and let my brain do the work now.” The garden designer and consultant worked for Diggers at Heronswood at McCrae on the Mornington Peninsula from 2001 for eight years until he moved to their Blackwood property Garden of St Erth where he stayed until became a consultant, helping private clients in the region design or reinvigorate their gardens.

“When you say ‘region’ we should think three regions and smaller micro climates,” says Simon. “It’s cold and dry in Ballarat region.

It’s cold and damp in Central Highlands particularly where there is altitude, and when you move towards Castlemaine it gets

LO S T M A K E drier and hotter,” he explains. “But that is all changing further with global warming.”

He gained his first insights into gardening at his Grandmother’s side growing up in Canberra.

She was a Dig for Victory gardener, mixing fruit trees with vegetables and flowering plants. As a boy he became interested in orchids, so his father built him a greenhouse to protect his collection from the capital’s chill. He toyed with botany but found his calling as young man came not from plants but from music from the distant past. He spent four years at the Canberra School of Music before moving to The Hague to complete a post graduate degree in music of the Renaissance. While touring Europe he fell in love with gardens again and in England he came across Sissinghurst, the garden of writer Vita Sackville-West. “The love of plant husbandry and the high degree of value people put in their public gardens in Europe truly struck me.”

Dance Prance and Chill!

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

LO ST MA KE Now working in the territory of Lost Magazine, he comes across common problems people have with gardening in these ‘regions’. “When people start a garden,” he says, “They tend to bite off more that they can chew.” He explains that many people, instead of having a master plan, start working a new garden around the house and then radiating. “Having an overall view of where the garden will be in years to come will help eliminate this situation,” says Simon. He also sees people, particularly those new to the area, not really understanding the climate they are in. “People come here (to Trentham) and plant tomatoes and expect fruit in summer,” he says. “But we can have frosts well into the start of summer, so without a greenhouse you can kiss most Solanaceae (tomatoes, capsicum etc.) goodbye. Except potatoes of course.” He adds that on the other hand brassicas, such as cabbage and Brussels sprouts, really benefit from the cold and develop sweeter flavours as the starch in the leaves turns to sugars to protect the cells from frost damage.

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He suggests people look to similar climates around the world and see what is growing and doing well there. He also suggests people living in the Daylesford Trentham area look to the sub alpine areas of the Mediterranean such as the Pyreness and North Africa around the Atlas Mountains. Simon lists pencil pines, evergreen oak species such as cork oak and holm oak, palmettos and euphorbias as plants for consideration. “Take cyclamen, for example,” he says, “they live in the dry, cold mountains, but we bring them indoors where it is warm and humid and kill them. They are a great plant for garden beds.” He says to look at the botanic gardens around the region and learn from them what is doing well in each town. “Put away the books on English gardens and read books about what is doing well in the Californian climate,” he says. “When it comes to gardening you need to cut your coat according to your cloth.” simonrickard.com

GIN & SONIC PARTY! FRIDAY 14TH DEC 5:30PM - LATE

14 HARGRAVES ST, CASTLEMAINE Brought to you by 94.9MAINfm and Animus Distillery More info: http://mainfm.net/events

LO ST RECIPE

Whole roasted Snapper RECIPE BY ANNIE SMITHERS. INTRO BY SAR AH L ANG.

We absolutely love Annie Smithers' cooking and her recipes are always generous, easy to follow and full of flavour. Annie lends us her wonderful whole roasted snapper dish for Summer to showcase the new potatoes, fennels and herbs of the season.

A great dish for the upcoming balmy evenings.

INGREDIENTS 1 WHOLE SNAPPER , 2 KG 4 0 0 G C H A T P O T A T O E S , H A LV E D S A L T A N D F R E S H LY G R O U N D B L A C K P E P P E R 3 SMALL FENNEL BULBS, SLICED INTO ROUNDS 2 MEDIUM LEMONS, SLICED INTO ROUNDS 2 CLOVES GARLIC , SLICED 1/2 BUNCH THYME SPRIGS 1/2 BUNCH DILL SPRIGS 4 O R 5 B AY L E AV E S EXTR A VIRGIN OLIVE OIL

Preheat oven to 220°C. Lightly score the skin of the fish; don't cut too deep into the flesh.

Arrange fish and potatoes on a large baking tray. Season fish cavity with salt and pepper to taste, then fill with half the fennel slices, half the lemon slices, and a little each of the garlic, thyme and dill. Scatter bay leaves and the remaining fennel and lemon slices, garlic, thyme, and dill over the fish and potatoes. Drizzle with oil and season to taste with salt and pepper.

Roast fish until the skin is crisp and the flesh is just cooked through, about 20 minutes. The potatoes should be crispy-brown and cooked through. Allow to rest for 5 minutes before serving.

To see if a whole fish is "done", check the neck: the flesh should come away easily from the bones. Be careful not to overcook it.

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

LO S T C O C K TA I L

This mandarin and orange blossom inspired gin fizz is the perfect spring cocktail named after the petite chanteuse, Blossom Dearie.

45ML ANIMUS AMBROSIAN GIN 30ML LEMON JUICE 3 0 M L M A N DA R I N A N D P E P P E R B E R R Y S Y R U P * 10 M L D O M B E N E D I C T I N E 5 M L O R A N G E B LO S S O M WAT E R 2 DROPS YUZU BIT TERS 1 EG G W H I T E PROSECCO O P T I O N A L : F R E E Z E D R I E D S T R AW B E R R Y P O W D E R

Add all ingredients except prosecco to cocktail shaker and dry shake for 2 minutes. Add ice and wet shake. Double strain into chilled tulip glass.

Place glass in freezer for 1 minute to set the froth.

Top with ice and prosecco. Garnish with freeze dried strawberry powder. *Syrup - Muddle the peel of 3-4 mandarins, 2 tablespoons of mountain pepper berry and 4-5 springs of rosemary. Add 1 cup sugar and muddle again. Add 1 cup boiling water and dissolve sugar.

Strain and chill.

1/89A Piper Street Kyneton (03) 5403 2431 Wednesday - Friday from 4pm. Saturday-Sunday from 12noon.

L O S T M A G A Z I N E | 35 animusdistillery.com.au

5

Reasons To Get Lost...

Gin and Sonic On a long, hot, summer’s evening is there anything better than a nice, tall, ice-cold gin and tonic? But how about some sonic with your tonic? Some lounge for your cocktail? All these dreams can come true and more if you head to Castlemaine on Friday 14thDecember for the next Gin & Sonic Party! It’s a fund raiser to keep Castlemaine’s local community radio station on air and doing what they do best – sharing local news, local ideas and issues, and local music. This is your chance to taste the three signature, small-batch, hand-crafted gins concocted by Kyneton’s ‘Animus Distillery’, while shaking and grooving along to a fine collection of records. With 4 different DJs spinning tunes throughout the course of the evening, playing everything from lounge, to pop, to dance club bangers there will be a little taste of something to suit everyone’s style.

Friday 14th Dec, 5:30pm – late, 4 Hargraves Street, Castlemaine. mainfm.net

Portrait Workshop The broad brush strokes are Daniel Butterworth’s signature. The Kyneton artist has made a name for himself in galleries, the media and even gracing the walls of the Farmers Arms Art Hotel in Daylesford. On Saturday the 15th December he is inviting a small group of eight people to attend a workshop at his Kyneton studio. There will be a demonstration to start, to be followed by quick warm up session. Attendees will be

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

COMPILED BY RICHARD CORNISH

asked to bring along images of whom they would like to paint. Lunch will be provided.

Daniel will assist with portraits and finish with an optional glass of vino. Some materials will be provided, if you have materials that you often use please bring them.

10am-3pm. $130 pp. Book on 0435 784 666

New Year’s Sports Day The Glenlyon Sports day continues the tradition that began in 1857. Billed as a mixed sports day, the meeting is one of the last remaining old-fashioned country sports days, offering events ranging from wood chopping to ladies’ gumboot throwing competition. All activities are organised and conducted by local volunteers as our forefathers would have done in yester year. A bar and catering facilities with a good selection of food are available.

Breakfast is available for early starters. A well-equipped children’s playground is located near the barbeque area. The World Bull Boar Competition (bull boar, locally made sausage of distinction) is conducted, in which the consumer of a set number of bull boars in the fastest time is recognised as the world champion. With the exception of the wood chopping, all events can be entered on the day.

The gates open at 10.30 am and the first wood chopping event is at 12.00 noon with the horse events from 12 noon to 3 pm.

Glenlyon Reserve, Glenlyon. Gates Open at 10.30am Admission $10.00

Hanging Rock – At Night

Old Fashioned Sausages

This 6.5 million year old magma outcrop so enthralled author and artist Joan Lindsay that it became the location for her 1967 fiction Picnic At Hanging Rock. It was a fictitious novel that combined the pioneer settlement narrative of being lost forever in the Australian bush and what has been described as ‘Aussie Mythic Reality’. While the fabricated girls are gone forever it is still home to gliders, wallabies, native birds, bats, possums and koalas. Many of these are nocturnal so consider pulling on the Blundstones for a night walk around this very spooky rock looking for the inhabitants.

Put on by the Macedon Ranges Council these night walks are truly unforgettable. They are being held on Friday, 07 Dec, 18 Jan, 08 Feb and 15 March at 7pm Numbers are limited and bookings are essential.

Ever wanted to make your own sausages but did not know where to start? Damian Sandercock from the Piper Street Food Co. makes excellent snorkers and he has agreed to share his knowledge with the general public in this sausage masterclass. This 4.5 hour handson workshop covers the history of sausage making, regional variations and different types of sausages such as boudin blanc, Toulouse, en crepinette and duck neck. Class includes recipes, lunch served with regional wine and sausages to take home.

Book on (03) 5421 1468 Adults $24, Children $12 and Families $60.

Monday, 28 January, 10am-2.30pm. $195.00. piperstfoodco.com

Our complete guide to Community and Farmers Markets will return in 2019.

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

Restaurants THE ARGUS DINING ROOM 5348 2202 Peppers Mineral Springs Hotel, 124 Main Rd Hepburn Springs. Dinner 7 days. Lunch Sat & Sun. Fresh local, seasonal produce, relaxed indoor & outdoor dining. Private function rooms available. www.pepperssprings.com.au 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 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. www.thefarmersarms.com.au FRANK & CONNIE'S KITCHEN 5348 1156 97 Main Rd Hepburn Springs. Dinner Wed-Sun. Lunch Fri-Sun. Fresh seasonal dishes drawing upon owner/chef Caliopi heritage & international experience. www.frankandconnies.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

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.

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

Lunch Wed-Sun. Dinner 7 Days.

Mediterranean cuisine and take-away. www.rubensrestaurant.com

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.

SAKANA

5348 1218

1 Camp St Daylesford. Lunch Saturday and Sunday. Dinner Thursday to Monday. Modern Japanese/Pan Asian casual dining. Bookings recommended. sakanarestaurant.com.au 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 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!

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

Café's and Coffee

JACKIE'S ON VINCENT 5348 4946 1/123 Vincent St Daylesford. Dinner 7 days.

Lunch Thurs-Tues. Asian inspired contemporary cuisine and take-away by ex-Lake House chef.

Open fire & dumplings! jackiesonvincent.com.au

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.

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

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.

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.

DOS DELICATESSEN 5348 3756 2/97 Vincent St Daylesford. Open daily.

Mon-Thurs 7am-6pm Fri 7am-7pm, Sat 8am7pm, Sun 8am-6pm. Full range delicatessen, charcuterie and cheeses, toasties, produce and coffee. www.dosdeli.com.au

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 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 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

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

HARVEST CAFE 5348 1502 29 Albert St Daylesford. Open Mon-Fri 9-5, Sat-Sun 9-4. Most dietary requirements catered for. Local roasted organic coffee & teas, organic juices, smoothies & more. Vegan and GF friendly.

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, providore and gifts. www.hepburngeneralstore.com.au

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

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.

DOS DELICATESSEN 5348 3756 2/97 Vincent St Daylesford. Open daily.

Mon-Thurs 7am-6pm Fri 7am-7pm, Sat 8am7pm, Sun 8am-6pm. Full range delicatessen, charcuterie and cheeses, toasties, produce and coffee. www.dosdeli.com.au 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, providore and gifts. www.hepburngeneralstore.com.au 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

Health Foods & Organic HARVEST CAFE 5348 1502 29 Albert St Daylesford. Open Mon-Fri 9-5, SatSun 9-4. Great range of organics, superfoods, bulk nuts, fruits and legumes. Fresh organic fruit and vegies, dairy & alternatives, vitamins & more.

Take Away / Home Delivery 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. Open 7 days during school holidays. www.pizzerialaluna.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

Wine Bars and Hotels

Catering

Places to Stay

WINE & THE COUNTRY 5348 3756 1/97 Vincent St Daylesford. Open 7 days.

Mon-Fri 12pm-late. Sat-Sun 10am-late. Wine Shop & Bar. Unique selection of 500+ wines incl small producers, organic vineyards & "hands off" winemakers. www.wineandthecountry.com.au

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

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

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

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

Live Music Venues 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 THE PALAIS

5348 1000

111 Main Rd Hepburn Springs. Open Wed-Sun 12ppm-1am. Wine Bar, Live Music, Cocktails, Grazing and Cheeseboards. www.palais-hepburn.com

Bottle Shops & Wine Stores 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.

WINE & THE COUNTRY 5348 3756 1/97 Vincent St Daylesford. Open 7 days.

Mon-Fri 12pm-late. Sat-Sun 10am-late. Wine Shop & Bar. Unique selection of 500+ wines incl small producers, organic vineyards & "hands off" winemakers. www.wineandthecountry.com.au

Galleries and Studios 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 69 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

Let's shop til we drop...

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 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

DELE FOODSTORE & CATERING 5348 2462 Shop 101, 37-39 East St Daylesford. Shop hours Mon-Fri 3:30pm-7:00pm. Ready-meals, tailored catering, food van, weddings and events, local and ethical produce. www.dele.com.au

Farmgate and Produce ANGELICA ORGANIC FARM 0438 482 738 Delicious seasonal organic vegetables by annual subscription Feb-August. Deliver to 4 Melbourne hubs, Daylesford, Woodend. By appt only. www.angelicaorganicfarm.com.au BROOKLANDS FREE RANGE FARMS Rare breed British white 100% grass fed beef and pastured Berkshire Pork. Nitrate free bacon & ham. State Winner Delicious Produce Awards.

Find us at Farmers Markets or call 0422 748 670 facebook.com/brooklandsfreerangefarms CAPTAINS CREEK 0408 169 110 Kangaroo Hills Rd, Blampied. Certified organic wine, apple cider, goldfields farmhouse cheeses, eggs, seasonal organic fruit & vegetables, organic dorper lamb and Black Angus beef. Cellar door and cafe. www.captainscreek.com 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 JONAI FARMS 0422 429 362 Uncommonly delicious ethical pork and beef.

We are a family of ethicurean farmers raising pastured rare breed large black pigs and a small herd of cattle. Seasonal masterclasses. Farmgate sales call or visit www.jonaifarms.com.au SIDONIA BEEF. NATURALLY 0403852 276 Seasonal beef boxes available each season. 8kg of delightful beef avail for collection at Duck Duck Goose in Piper St Kyneton. Regenerative farmers since 1865. www.sidoniabeef.com.au 80 ACRE FARM 0408 329 156 We farm and sell Rare breed grass fed Belted Galloway beef and free range pastured pork.

Regenerative farmers. Find us at Fitzroy Mills Market or call us. www.80acrefarm.com

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.

Spa, Massage and Beauty 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 THE GREEN STORE 0428 853 506 12 Market St Trentham. Myotherapy, Remedial and Therapeutic Massage and luxurious body treatments within our sustainable lifestyle store.

Open daily 10-5 www.thegreenstore.com.au

Wineries and Cideries DAYLESFORD CIDER 5348 2275 155 Dairyflat Rd Musk | Award Winning Craft Cider | Cellar door opens for drinks 7 days; Weekdays 11-4 Weekends 10-5 | 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

ADVERTISE YOUR BUSINESS HERE IN THE REGION'S LARGEST CIRCULATING MAGAZINE. CALL 03 5348 4927 TODAY OR EMAIL ADVERTISING@LOSTMAGAZINE.COM.AU DEADLINE 20TH OF EVERY MONTH

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

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