Lost Magazine July 2019

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CO N TE N TS STORY

E AT

It Takes Two

A Delicious Harvest

10

14

RECIPE

C O C K TA I L

Winter Mussels

The Martinez

22

23

DRINK

C R E AT E

Das Kaffeehause

The Other Fashion Capital

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28 PRODUCE

PROPERTY

Black Gold

Lost Property

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41

L O S T N E W S

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

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L E T S TA L K A B O U T M U S H R O O M S

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J U LY M A R K E T S P A G E 4 5 L O S T - T H E G U I D E T O W H E R E T O F I N D I T

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BOOZY BRUNCH EVERY SATURDAY cliffysemporium.com.au/boozy LO S T M AG A Z I N E | 3

VOL 1 9 I S S U E 1 8 6 | J U LY 2 0 1 9 ABOUT LOST MAGA ZINE

Lost Magazine is an independent monthly magazine circulating throughout Daylesford, Hepburn Springs, Kyneton, Trentham, Glenlyon, Castlemaine, Woodend, Creswick, Clunes and surrounds. We also distribute to select Melbourne venues and to an ever-growing subscriber base.

PUBLISHERS

Tony De Marco and Theresa Albioli theresa@lostmagazine.com.au EDITOR IN CHIEF

Sam Pridmore sam@lostmagazine.com.au E D I T O R AT L A R G E

Richard Cornish editor@lostmagazine.com.au DISTRIBUTION

Ritchie Rich and Blosom found@lostmagazine.com.au or call 03 5348 2324 SUBSCRIPTIONS

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

Rest your ale at our beautiful bar.

Fill your belly with a delicious meal.

Snuggle by the crackling fire.

We’ll take care of you.

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

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ADVERTISING ENQUIRIES

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

Fresh roasted coffee beans at Das Kaffeehause Castelmaine. Photo by Richard Cornish.

See our story on page 28.

COVER IMAGE:

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

LO ST NE WS

Lost News

W

WRAP UP OF NEWS AND HAPPENINGS IN OUR REGION

elcome to the July edition of Lost and my first month as Lost’s new editor in chief!

I thought long and hard about how I was going to kick off my first edition, but it only feels right to start by saying a big thank you to previous editor and dear friend Sarah Lang. Sarah has spent just shy of two years building Lost into the fantastic high-quality publication that it is, and I feel honored to have been given the opportunity to carry on Sarah's legacy. I spent the past month immersing myself in the world of Lost, and I very quickly began to appreciate and identify with Sarah's love for the people and places that make our region so unique. With help from well seasoned Lost veteran Richard Cornish who is staying on as our Editor-at-large; I and the rest of the team here at Lost are so incredibly excited to continue Sarah's work and unearth the hidden gems that make the Daylesford and the Macedon Ranges region so special.

Now I know what you're thinking; July - we're in the depths of winter, the weather forecast

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

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

is looking dismal, and the last long weekend for the foreseeable future is over and done with... life is looking pretty bleak. Well, I'm here is to tell you otherwise. We are so lucky to live in such an incredible part of Australia, so magically beautiful all 12 months of the year. In fact, Winter has got to be our absolute favourite season here in spa country. Whether it's a cold night spent by the fire with a glass of local pinot, or waking up on a frosty morning with the landscape shrouded in fog; there really is no better place to get Lost in Winter.

With this in mind, I share with you my reasons to get Lost in July with a gin masterclass at Animus Distillery in Kyneton and a unique experience at the Castlemaine Theatre Royal for the Documentary Film Festival. We enjoy some footy and a feast at the Inaugural Pride Cup in Daylesford, before taking a visit to new kids on the block, Musk Lane Urban Winery. Then, a night to remember at The Davidson Brother's 20th Anniversary concert in Woodend, before all our Christmases (in July) come at once at a very festive Daylesford Cider.

LO S T N EW S

In this edition, Richard sits down with new owners and publishers of Lost, accommodation powerhouse Tony & Theresa to talk all things "houses", and learns of the passion that drives their success and commitment to our region.

After, a chat with Lake House Owner and culinary icon Alla Wolf-Tasker at her Lake House kitchen garden ‘Dairy Flat Farm’ reveals that you really can’t beat fresh vegetables.

truffles, and how you can enjoy them while visiting our region.

So grab a coffee, find a comfy nook and join us as we discover this July edition of Lost.

SAM PRIDMORE Editor-In-Chief

With freshness at the forefront of our minds, I share with you my secret recipe for the best winter mussels and the boys at Animus introduce us to The Martinez before new contributor Anthony then tells us all there is to know about the Saffron Milk Cap mushroom.

Richard then meets with the crew behind Das Kaffeehause in Castlemaine for an indulgent afternoon of coffee and sweets with Elna before heading back to Daylesford as we welcome the regions newest resident designer, fashion icon Tiffany Trelour as she opens up shop in Vincent Street.

Finally, we strike a different kind of gold when we visit Sue and her expert truffle finder Abbie at Truffle Treasures in Spargo Creek. Sue shares with Richard her knowledge of garden prospecting and what it takes to produce good

WINNER ANNOUNCED A big congratulations to Kathryn Rosenow, the winner of our reader competition.

Kathryn has won a mid-week night at Lynda Gardener's The White House in Daylesford.

Thank you to everyone who entered.

Pizzeria

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

5348 4123

|

Home deliveries

24 Albert Street Daylesford

FRIDAY TO SUNDAY |

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

LO ST PLACES

Reasons To Get Lost in July...

COMPILED BY SAM PRIDMORE

1. The Inaugural Pride Cup Daylesford

3. Castlemaine Documentary Film Festival

The Daylesford Football & Netball Club in partnership with the Chill Out Festival is proud to be hosting the inaugural Daylesford Pride Cup against Newlyn FNC. Other than the Pride Cup football and netball games, the club will be hosting a ticketed sit down lunch with guest speakers, kids entertainment and information stands from a wide variety of organizations.

An annual three-day event is held across the third weekend in July at the iconic Theatre Royal in Castlemaine - mainland Australia's longest continuously operating cinema. The Festival is an immersive experience of 12 films in 1 cinema across 3 days and features a world-class program showcasing the very best in Australian and international non-fiction films.

This event will be held Saturday, July 13, 9 am – 5 pm at the Daylesford Football Netball Club: Victoria Park, Daylesford.

For more information and to secure your tickets to the lunch visit the Chillout website at chilloutfestival.com.au

2. The Davidson Brothers 20th Anniversary Concert The Davidson Brothers are celebrating the 20th anniversary of their first album 'Blue Spruce' by bringing together their 5 piece band to perform a one-off show in Woodend.

The show will be held at St Ambrose Hall in Woodend on Saturday 20 July and features supporting act The Devil Goat Family String Band. It all kicks off at 7:00 pm and all tickets include a reserved seat/table and it is BYO drink and nibbles!

Tickets available at trybooking.com/BDBJY

This is a unique experience as it connects the audience with film directors and key contributors for a Skype Q&A session, uncovering the stories behind the stories that make the films.

The event is held at Theatre Royal (30 Hargraves St, Castlemaine) and runs from July 19-21. Book now at cdocff.com.au

4. Musk Lane Wine Musk Lane Wine's new urban winery and cellar door in Kyneton has everyone talking.

Still in its infancy, Musk Lane's first vintage was in 2015 and winemaker Brendan Lane's focus is "to produce wines of interest with genuine drinkability and with heart" which has us sold right from the beginning. The wines are produced in small batches of around 1-2 tonne parcels of fruit sourced from Victorian vineyards.

Open to the public every Saturday & Sunday12noon-4pm, 51-53 High Street, Kyneton.

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LO S T P L AC ES

5. Animus Distillery Gin Blending Masterclass The award-winning Animus Distillery in Kyneton is holding a monthly gin blending workshop at their cocktail lounge hosted by Gin Chief, Luke Jacques. During the masterclass, attendees will learn about Animus Distillery's unique approach to distillation and the process of developing their craft gins. The distillery team will guide you through a tasting of the famous Animus gins before you experiment with all the raw ingredients required to craft your own unique recipe. You'll finish up bottling your own bespoke 700ml bottle of gin to take home!

Animus Distillery Cellar Door and Cocktail Lounge, 1/89A Piper Street, Kyneton.

Bookings essential, visit animusdistillery.com/events to secure your spot!

6. Christmas In July at Daylesford Cider Running over two days Daylesford Cider is holding a festive evening of delicious food, merry tunes & great company at their cozy, Christmas-themed cider tavern. The first sitting begins at 6 pm on Saturday 20th July and includes a 3 course banquet-style Christmas feast, a glass of warm spiced cider (served alongside dessert), and live music by Little Wigtown. Then gather your family and friends, and join the team at Daylesford Cider from 11:30 am for a festive focussed Sunday lunch. Vegetarian, vegan, gluten-free, and non-alcoholic alternatives are also available if arranged prior. Complimentary transfers will run from Daylesford Town Hall and Bellinzona Resort in Hepburn Springs.

Get your tickets at ticketebo.com.au/daylesford-cider-company

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

LO ST STORY

It Takes Two. STORY AND IMAGES BY RICHARD CORNISH

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LO S T S TO RY

S

ynergy. If there is one word to describe the partnership between Tony De Marco and Theresa Albiloi it is synergy.

Business and life partners, this dynamic couple met later in life, yet together they have already accomplished more than many would in a long lifetime. We meet them at The Oxford, a large former guest house they recently refurbished and added to their portfolio of luxury accommodation properties, The Houses Daylesford. The Oxford is massive and sleeps 24. The walls are lined with over 90 original charcoal drawings by artist Derek Erskine. The main room is dominated by an impressive non-sectional double-sided upholstered banquette. "It was made for a house in Caulfield," says Theresa. "It cost them tens of thousands of dollars." Tony jumps in, "we paid a lot less than that," he says with a laugh. "It took a lot of work to reassemble when it arrived."

THE OXFORD, HEPBURN SPRINGS. PHOTO BY MARNIE HAWSON .

When the idea that Theresa has the taste and Tony has the brawn, Theresa jumps in.

"No, no, no," she says. "Tony knows exactly what to look for to fit out a room to make it look great," she says. She taps her hand on a beautifully worn chesterfield couch as an example. Deep and comfortable the couch looks like it had been there for generations.

"And Theresa is pretty handy with a shovel," says Tony with a laugh. Theresa laughs too.

They catch each other's eye. They seem very comfortable in each other's company.

Theresa grew up on an irrigated farm near Swan Hill where her father grew, bought and sold grapes and other fruit and veg. She moved to Melbourne and opened a successful store in Ivanhoe selling high-quality educational children's toys. Over the years she and her family spent time in Daylesford where they ended up buying a home and moving to town.

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

LO ST STORY Tony was born on a grazing property at Serpentine north of Bendigo. He knew farming life and he knew people. He developed a way to help farmers plan, manage and invest their assets that launched his career in financial innovation. The role of MC at a mate's wedding in Daylesford years later saw him fall in love with the place. He was looking to buy a property.

By this time Theresa had moved on and was single again. The rest is history.

The first property they bought together was the Station House. Built-in 1853 it was the oldest guesthouse in Daylesford. "It had been on the market for 11 years and I think we were the only ones who saw the potential in the place," says Theresa. "It's a beautiful building and had been well looked after – it just needed overhauling to suit what the modern market requires" says Tony. "There were people in town who wanted to bulldoze it," adds Theresa with a note of chagrin. They worked on the Victorian era building using what has since

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

become their solid core of tradespeople and experts. They kept the best of the original and replaced what needed to be replaced.

The new Station House is a beautiful blend of the old with a clawfooted bath, bentwood chairs, wrought iron beds with a kitchen fitted with great cookware, glassware and a table seating ten. With five bedrooms this is one of the smallest of the ten houses that Tony and Theresa have transformed, and one of over 50 they manage for other people.

Back at The Oxford, previously home to renowned local artist David Bromley, Tony and Theresa reflect on their success. "We love preserving historic guest houses," says Theresa. "Daylesford is an amazing place and has always welcomed people," says Tony.

"That is something we intend to continue."

The Houses Daylesford: 3 Howe St, Daylesford 03 5348 2008 thehousesdaylesford.com *Tony and Theresa are the owners and publishers of LOST Magazine.

LO ST EAT

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A L L A W O L F -TA S K E R A N D J E N P R Y K E AT D A I R Y F L AT FA R M

A Delicious Harvest

I

t is the middle of winter, yet the garden bears a plentiful bounty. Wood sorrel, chicory, cabbage, Brussels sprouts, Jerusalem artichokes, baby carrots. In the hothouse grows spicy red mizuna and the last of the bull horn peppers. This is Dairy Flat Farm, the kitchen garden of Alla Wolf Tasker's Lake House restaurant kitchen. It is part of Barcaldine House, a 15 ha property nestled in a bowl of rich volcanic soil at Musk.

It is the realization of a lifelong dream of the award-winning chef. "We have always had great produce from our growers," says Alla.

"Now we are joining them. What is harvested in the morning is on the plates at lunchtime," she says. "There is nothing comparable on this planet to freshly picked vegetables."

LO S T EAT

STORY AND IMAGES BY RICHARD CORNISH

To find someone to be head gardener was no easy task for Alla. That person needed to have the skills of someone who understands culinary vegetables, who knows the needs of the kitchen, the prevarications of the seasons and organic pest control is no mean feat. That person, however, almost fell from the sky 12 months ago when Alla and her husband Allan took over the farm. The woman's name was Jen. Jen Pryke. She was formerly a gardener at Raymond Blanc's hotel and restaurant Belmond Le Manoir aux Quat' Saisons in Oxford, England. Jen's partner Claude Le Goff is a sommelier and had travelled to Daylesford to join the Lake House team. Alla and Jen got talking and soon Jen was out at Dairy Flat Farm. "The first thing I did was run my hands

L A K E H O U S E D A I R Y F L AT FA R M . P H O T O B Y R I C H A R D C O R N I S H

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

LO S T EAT

through the soil," says Jen enthusiastically.

She was elated on finding deep, chocolate brown soil that had not been disturbed by intensive agriculture and an environment still quite intact with bugs, birds, reptiles and the odd marsupial. "The healthier the environment the less pest management we need to do," she says.

“

175 different varieties of fruits and vegetables that have all graced the tables at Lake House.

There's a haunting quack from a wood duck on the dam. "They love my French sorrel," she says as she puts a fork into the soil. Jen carefully levers up a bunch of crisp, young carrots. Next, she pulls out an earthy pile of Jerusalem artichokes. Within minutes they are washed, packed in boxes with leafy greens and driven off to the Lake House.

You can’t beat fresh vegetables.

From her experience working with the Raymond Blanc kitchen team, Jen knew how to run a kitchen garden for a busy restaurant. She knew how to work with chefs and what they needed. Jen has been incredibly successful in her 2ha plot. In just 12 months she has already grown around

”

Back in the kitchen, Head Chef Brendan Walsh looks over the produce. He looks pleased. "What has changed is that plan our menus way in advance," he says. "We

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

LO ST EAT

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LO S T EAT can start talking about what we are going to be harvesting in summer have a good deal of confidence that we can get specialty ingredients." He pauses. "The other side of the coin is that we are truly seasonal. If there is a frost the night before it can destroy some of the more tender plants. That means we have to be flexible at the same time. The garden has its challenges," he says, "but it is a real joy." To prove a point, his Sous Chef Annabelle Grieg plates up a very attractive dish of golden Jerusalem artichokes filled with housemade curd, fine strips of cured lemon peel, cornflower and calendula petals. A rich and hearty Jerusalem artichoke soup is poured into the bowl at the table. Nutty, earthy, slightly sweet and tangy it is a masterpiece in layering of flavours. I mention that it is truly delicious.

Alla is standing nearby. "I know," she says.

"You can't beat fresh vegetables."

Lake House: King Street, Daylesford.

(03) 5348 3329 | lakehouse.com.au Left: Jerusalm artichokes with Jeruslaem artichoke soup. fried artichokes with curd, lemon rind, french sorell, cornflour and marigold. Photo by Richard Cornish.

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

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LO S T P RO D U C E

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LO ST R E CIPE

Winter Mussels

BY SAM PRIDMORE

2KG FRESH MUSSEL S (WE GOT OURS FROM THE PORT ARLINGTON DOCKS) 600ML THICKENED CREAM 150G BUTTER 1 BOT TLE OF WHITE WINE 2 CUPS SLICED FRESH CHIVES 4 GARLIC CLOVES (DICED) S A LT A N D P E P P E R T O T A S T E CRUSTY BREAD

1. De-beard and wash mussels.

2. Place mussles in large pot on medium heat and pour over white wine.

3. In seperate saucepan simmer butter, garlic and chives.

4. Once butter has melted add cream, salt and pepper to taste.

5. Pour creamy sauce over mussels and cover.

6. Cook until mussels are fully open.

7. Serve in large bowl ensuring you get plenty of sauce.

8. Garnish with rosemary or parsley.

9. Cut crusty bread and place in bowl at centre of table.

Enjoy with good wine and friends.

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LO S T C O C K TA I L

The

martinez 45ML MACEDON DRY GIN 45ML SWEET VERMOUTH 7ML MAR ASCHINO CHERRY LIQUEUR 2 DASHES ANGOSTUR A BIT TERS

S T I R A N D S T R A I N I N T O C O C K TA I L G L A S S , G A R N I S H W I T H M A R A S C H I NO CHERRY OR OR ANGE PEEL .

Part Manhattan, part Martini the Martinez is the perfect winter tipple to have by the fireplace for your Christmas in July

ANIMUS DISTILLERY 1/89A Piper Street Kyneton (03) 5403 2431 Wed- Fri from 4pm.

Sat-Sun from 12noon. animusdistillery.com.au L O S T M A G A Z I N E | 23

LO S T P RO P ERTY

HOTEL FRANGOS D AY L E S F O R D

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LO ST CREATE

Lets Talk About LetsMushrooms. talk about Mushrooms.

STORY BY ANTHONY CARRUBBA

IMAGE BY TONY DE MARCO

STORY BY ANTHONY CARRUBA

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

S

cientists believe that land on earth was once dominated by vast forests of mushrooms, each towering at a height of 8 meters, while the forbears of modern plant life struggled for life in their shadow. 400 million years later, it’s the diverse, diminutive descendants of these ancient fungi that populate forest floors all over the world, popping up in the shade of all manner of trees and plants. Mushrooms are noted for their remarkable ability to explode rapidly out of nutrient-rich soil, even appearing overnight at times. The spores from which mushrooms grow will lie, inert in the ground, waiting for the burst of rain and moisture that will allow them to grow.

Even as relative newcomers to the ecological scene, humans have quickly figured out that many mushrooms make for great eating. In European antiquity, the Romans found one orange fungus to be particularly delectable, enjoying it greatly enough to warrant depiction in some of their famous frescoes. Aptly declared “delicious” by Swedish botanist Carl Linnaeus in the 18th century, the scarce saffron milk cap can now be found in abundance throughout the pine forests of southeast Australia.

The spores of these mushrooms stowed away in amongst the pine seedlings brought over from Europe, and are not endemic to Australia.

Bright orange with delicate gills on the underside, the saffron milk caps create rare pockets of colour, dotting dark forest floors otherwise blanketed by pine needles. Their lives are fleeting, and they can only be found growing between late February and early May.

LO S T EAT The drizzling rains of autumn and early winter provide the cold snaps and moisture required for the mushrooms’ sudden growth. So, if you’re interested in foraging these delicious fungi, you’ll need to lie in wait for the wet weather of autumn just as they do.

When harvesting, it can be tempting to snap up the larger, older milk caps which are broad and easy to spot. However, it’s the younger, smaller mushrooms that have the better taste.

Also, be sure to look for greenish-brown blemishes; one or two little ones are fine, but avoid those which appear to be suffering from significant rot or decomposition. As always when picking fungi, carefully research the poisonous varieties typically found in your region and avoid them. When in doubt, go without.

As for cooking, saffron milk caps can be used in many of the same ways other mushrooms can, albeit with a taste unparalleled by their more garden-variety counterparts. They’re prized by restaurants the world over and are something of a national fare in Spain. They are naturally crisp and crunchy, so they’re great to simply fry with a bit of batter. Dry them out and use them to make broth, or sauté them when fresh alongside meat and veg. Overall, these naturally foraged mushrooms will make for a fantastic addition to any autumn pantry.

Story by Anthony Carrubba, Mushrooms supplied by Australian Wild Herbs and Mushrooms.

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LO ST DR INK

Das Kaffeehause STORY AND IMAGES BY RICHARD CORNISH

E L N A S C H A E R F -T R A U N E R , C O - O W N E R O F DAS K AFFEEHAUSE .

E

lna Schaerf-Trauner cuts a stunning figure. With her crown of gold curls, and dressed in a traditional Austrian dirndl, she sits down at the marbletopped table with a glass cup filled with coffee. The co-owner of Das Kaffeehaus in Castlemaine she looks around the great space inside the former Castlemaine Woollen Mill, now known as The Mill. Since 2015 this has been a popular part of the Castlemaine lifestyle. It moved from the Old Castlemaine Hospital when it was founded in 2003. “Both sites have chimneys, important for venting the aromatic output of the coffee roasters,” points out Elna.

Elna takes a sip of her coffee. “This is the Daniel Moser coffee,” she says. It is a layer of espresso sitting on top of condensed milk. The Daniel Moser is named after the

LO S T D R I N K Daniel Moser Cafe in Vienna that opened its doors in Rotenturmstrasse in 1685. Owned

by Edmund’s family, it was where Elna and Edmund worked before they emigrated to Australia. “In Vienna the apartments are small, so the coffee houses became the local public meeting places,” she explains. “They are beautiful and elegant buildings with wood and marble where people come to eat, drink and discuss the issues of the day,” she says.

Castlemaine’s Das Kaffeehaus seamlessly blends the grandeur of these Austrian institutions with the post-industrial chic of the 1875 woollen mill. Designed by Austrian theatre designer Ulrike Barbara von Radicevic, a friend of Elna’s it is a grand, light-filled space. The bare brick walls are lined with red leather-trimmed, semicircular booths. From the ceiling hangs a large glass chandelier

E I N S PA N N E R K A FFE E .

DAS K AFFEEHAUSE , CASTLEMAINE .

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LO ST DR INK decorated with festoons of cut-glass beads.

Under it sits a gold leather circular lounge. The wooden frames of the floor to ceiling windows have cute little references to art nouveau – a period when some great Central European coffee houses were built. On the walls hang art depicting opera, Austrian royalty and the Islamic influence after the Ottoman siege of Vienna in 1683. “This is when coffee came to Vienna,” says Elna. She whispers something to a waiter and soon he is bringing back a Turkish coffee tray with coffee and a Turkish delight dusted with icing sugar and redolent of rose water.

The aroma of hot butter and cinnamon suddenly fills the large hall. “The apfelstrudel is ready,” says Elna. She leads us into the kitchen where logs of crisp, golden flaky filled with apple and dried fruit are cooling. In the kitchen are also baked traditional Austrian pastries such as shortcrust pastry croissants filled with walnuts and almonds. The savoury menu travels from smoked salmon and eggs

for breakfast to four different types of Austrian sausage and Hungarian goulash with steamed bread dumplings.

But at its heart, Das Kaffeehaus is all about coffee. Its sister business, Coffee Basics, is housed to the back of the building. Set in the old boiler room are three small roasters.

One Dutch Giesen and two German Probat.

They only roast 10 to 15 kilograms at a time.

Roaster Jared Lemon explains that he is an ‘old style’ roaster and tries to get as much Maillard reaction as possible. This makes the Coffee Basics coffee taste ‘sweet’ he explains.

Customers are welcome to bring their own containers and have them filled by the roasting team. What Elna and Edmund have achieved is a brilliant blend of Austrian 19th-century sophistication and Australian post-industrial chic all based on full flavoured, freshly roasted coffee.

9 Walker St, Castlemaine; Open daily until 4pm, (03) 5470 6270, coffeebasics.com

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LO S T D R I N K

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LO ST CREATE

The Other Fashion Capital.

STORY AND IMAGES BY RICHARD CORNISH

F

ashion designer Tiffany Treloar stops on a lonely road near Glenlyon. She takes out her camera. She lines up the lens on an old gum tree, tortured by the prevailing wind. “It is so beautiful around here,” says Tiffany. Around the corner, she stops by an old barn with a ramshackle windmill. “This is just brilliant!” she says. The Melbourne based designer uses photographic images of rural scenes, night skies, industrial landscapes and beautiful found objects to make designs. She manipulates the images on her computer and the designs are then printed on fabric and then hand made into women’s clothing. “I design here in Australia and I make the clothes right here in Australia,” says the vivacious designer. Last month she opened a shop in Vincent Street, Daylesford and is working on a range of locally inspired prints for summer in her St Kilda design studio. She has two other stores, one in Flinders Lane, Melbourne and another in Gertrude Street, Fitzroy.

“I have family in Creswick,” says Tiffany, “and I have great memories of hot Christmas Days spent on the banks of St Georges Lake.

We also have great friends in the region and

LO S T C R EATE spend a lot of time here.” So, when artist Michael Parker moved his gallery to the former Daylesford ANZ Bank site Tiffany saw an opportunity. “Daylesford is already known for its fashion,” she says. “It made sense to join the other designers,” she says. “Right here we have some of the best retailers in the state and even some excellent fashion manufacturing,” says Tiffany. She describes Manteau Noir (1/27 Vincent Street) as ‘one of the best-merchandised stores in the state’.

“It is so beautifully done, and they carry some really beautiful brands such as 33 Poets and Cashmerism,” she says. “They also design and make really beautiful pieces.” Tiffany also recommends visitors drop by Portal 108 (108 High St, Hepburn) for fun fashion and homewares. “There are not many places where you can see a handbag being made in front of you but drop by Sarah Connors (5 Howe St, Daylesford) and there she is, hand stitching some of the best bags in Australia.” She also mentions Alt Finery and Debbie Moses. “And for the boys, there’s Buster McGee’s (12 Howe St, Daylesford). They have some really great stock in that store. They have a good eye for what works.”

T I FFA N Y T R E LOA R ' S N E W V I N C E N T S T R E E T D AY L E S O F R D S T O R E .

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

LO ST CREATE When asked about her famous parents – 1970s fashion icons Mike Treloar and Prue Acton Tiffany shrugs in her down to earth manner.

“They’re just mum and dad,” says Tiffany. “I never knew any different.” Tiffany started her fashion business 20 years ago. Her first design was a deep-red Anjou pear. She took an image of it and printed it on a long sleeved T-Shirt.

“No one was doing digital fashion printing in those days, so I had to use a printer who was doing signs for advertising.” Tiffany also doesn’t like the word ‘fashion’. She says that ‘fashion’ implies seasonality and buying new clothes just because a new style has hit the shelves. “That is so unsustainable,” she says. “I make clothes for real women. The clothes make them look good and feel great. My clothes last forever and always look beautiful.”

T I FFA N Y T R E LOA R TOT E B AG W I T H M R S G O O C H P R I N T A G L E N LY O N G A R D E N .

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

In her new store, there is already a range developed locally called Mrs Gooch’s Garden featuring a colourful potting shed and blooming hydrangeas. “It’s based on a dear friend’s garden,” she says. At the rear of the store is a massive mural of a multicoloured but skeletal tree. “That is an image of a tree that was burned out in an olive grove near Kyneton in the Black Saturday fires,” she says. “It was such a sad photo. I made it beautiful and printed it on a scarf. I sent the scarf to the woman who owned the olive grove. She was so pleased. There is something beautiful in everything. That’s my job.”

Tiffany Treloar, 48 Vincent St, Daylesford; 03 5348 1025 | tiffanytreloar.com.au

I MISS THE 90’S WHEN BREAD WAS STILL GOOD FOR YOU AND NO ONE KNEW WHAT KALE WAS.

Not so serious shopping.

108 MAIN RD, HEPBURN SPRINGS (ONLY 3 MINUTES FROM DAYLESFORD) PORTAL108.COM.AU

the cooler months see us turning to our enormous selection of red wines. (and ports and sherries and whiskies...)

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

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

LO ST PRO DU CCE

LO S T P RO D U C E

Black Gold.

STORY AND IMAGES BY RICHARD CORNISH

S U E D A LY O F T R U F F L E T R E A S U R E S W I T H T R U F F L E FINDER ABBIE.

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

LO ST PRODU CE

A

bbie the truffle dog runs excitedly beneath the oak trees. She stops at a small mound of earth under a tree and gives a delicate scratch at the surface of the soil. Her handler Sue Daly looks pleased.

“Another truffle,” she says. She takes out a small trowel and carefully digs around the mound with archaeological like delicacy to reveal the subterranean source of the bulge. It’s a truffle. A great big black truffle. A delicacy originally from Europe they are so valuable they are sold by the gram. Two dollars and fifty cents per gram. A decent sized piece to shave over your pasta will cost $25.

You will learn all this, however, when you visit Truffle Treasures, a beautiful farm and truffiere at Spargo Creek between Daylesford and Ballan.

On it is a hectare of Holm Oaks inoculated with black truffle spore and planted by sisters Sue and Sharon Daly 12 years ago. “The truffles and the

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

oaks have a symbiotic relationship,” says Sue as we wander the truffiere, surrounded by Wombat State Forest. “The oak trees send sugars down their roots to the truffle fungus,” she explains.

“In return, the thread like fungus spread out around the trees and find micronutrients for the oak trees. It is quite a wonderful thing.”

The truffles are the fruiting body of the fungus and form during summer. (In the wilds of Europe the truffles were once rooted out by wild boar and from there the spore would spread.)

Sue and Sharon irrigate the trees until the first rains of autumn. As the weather cools and the days shorten the truffles grow in size. As winter sets in and the nights become very cold the truffles develop their rich aroma. The truffle harvest lasts from June to August.

The sisters were originally from the Clare Valley, South Australia and came to Daylesford for a holiday. They fell in love with the area and

LO S T P RO D U C E

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

LO ST PRODU CE bought the 10ha property at Spargo Creek.

“We left Sue in charge of farm management,” laughs Sharon. “And she went and planted a truffle farm!” The sisters had never seen or tasted a truffle but thought it was a growing trend. They now grow some of the best truffles in the state. Chef Hugh Maxwell from nearby Sault Restaurant rates them highly and uses them in dishes such as Holy Goat piccolo and Jerusalem artichoke topped with shaved truffle.

We walk inside the dining room at Truffle Treasures. Abbie and Holly the truffle dogs are resting after their hunt in the oaks. The room is filled with the rich and enticing of truffles sitting on the bench. Savoury, fruity, sweet garlic, mushroom – truffle has an ethereal and elusive aroma. Under a glass cloche sits a massive truffle worth almost $1000. Customers walk in and buy chunks to take home and grate

over their morning eggs. Sue and Sharon offer truffle hunts with the dogs in which two teams of 10 people battle it out to see which team can get the most truffle. It takes just over three hours and finishes with a warming bowl of truffled cauliflower soup followed by chocolate custard made with truffle infused eggs. (7, 14 and 27 July Cost $85 pp). They also offer a shorter hunt followed by a five-course truffled lunch at Sault Restaurant (20 July and 3 August $190 inclusive).

Truffle Treasures, 68 Sultana Rd, Spargo Creek; Farm gate sales Fri-Sun 1pm-5pm; truffletreasures.com.au

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

97 Main Road Hepburn Springs 40 | L O S T M A G A Z I N E

03 5348 1156

frankandconnies.com.au

LOST PROPERTY.

IMAG E BY MARNIE HAWSON

4 PARK AVENUE HEPBURN SPRINGS The Entertainer

Quietly secluded overlooking the Mineral Springs Reserve, your privacy is assured once you step inside this inviting home, with its provincial kitchen and relaxed living, opening to a sunny, extended deck which brings the outside world in.

Two generous bedrooms and exquisite bathroom finish off the home nicely, and with the tight vacancy rate for long term rental properties in the area, this would make a great long term investment, weekender, or short term B&B.

For Sale $495,000

2

1

2

19 JAMIESON STREET DAYLESFORD

Warehouse Living With Development Potential The key features of this rare offering are the split level living and creative spaces and the north facing 914sqm allotment with a possible 2nd home site.

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

For Sale $595,000

1

54 Piper Street Kyneton

1

4

15 WYNVALE RISE HEPBURN

Two Unit Site Ready To Build North east facing elevated 1134sqm block ready to go with a planning permit for 2 dwellings and the subdivision already in place.

An easy walking distance to Hepburn Primary School, Golf Couse and Hepburn Oval, as well as the notable Bathhouse and Mineral Springs.

For Sale $260,000

60A LAURISTONDRUMMOND ROAD, DRUMMOND

Built on the principles of passive, solar design, this 4 year old, 7.2 star energy and thermally efficient strawbale home brings together a collage of ideas that connect with the landscape in an exciting way.

The northern orientation ensures minimal heating or cooling is required for year round comfort, and the 3 bay garage, tack room, 130,000 litre water storage and Finnish hydronic heating are just some of the many thoughtful extras.

For Sale $975,000

3

2

3

Gordon Muir 0425 111 765 | Robert Broadhurst 0488 300 900

LO ST CREATE

B

roadhurst Property is young and progressive.

We believe that working hard is not hard work if you love it. And we really love it. Every vendor has the right to expect that their property is in experienced hands. We’re not just qualified, we care.

For us, it’s about people as much as the property.

Innovation, empathy, unrivalled service and a dedication to our profession is what separates top agents from average ones. Communication is a big part of this. You can be sure of transparency at all times and thorough, honest market feedback. We’re with you every rocky, dusty, muddy, creaky, grassy, rusty step of the way!

We encourage you to follow along with Broadhurst Property. We’re sure to share our listed properties, industry knowledge, helpful articles and our love for the people and places we have been privileged to discover.

Broadhurst Property: 54 Piper Street, Kyneton Ph: 0488 300 900 | broadhurstproperty.com.au

S A L E L I S T I N G 19 J A M I E S O N S T R E E T, D AY L E F O R D

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

Lets go to the Market.

FIRST SATURDAY IN MONTH

SECOND SATURDAY IN MONTH

THIRD SATURDAY IN MONTH

FOURTH SATURDAY IN MONTH

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

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

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

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

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

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

FOURTH SUNDAY IN MONTH

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

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

SECOND SUNDAY IN MONTH

TRENTHAM FARMERS MARKET 9am-1pm Trentham Town Square

WOODEND FARMERS MARKET 9am-1pm High Street Woodend

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

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

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

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

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

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

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 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.

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.

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 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 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.

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

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

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

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.

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

Lunch Wed-Sun. Dinner 7 Days.

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

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

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 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.

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 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 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.

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

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 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

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.

TO LIST YOUR BUSINESS IN LOST - THE GUIDE TO WHERE TO FIND IT CALL 03 5348 2324 OR SEND US AN EMAIL AT ADVERTISING@LOSTMAGA ZINE.COM. AU

Wine Bars and Hotels 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 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 HOTEL FRANGOS

5348 2363

82 Vincent St Daylesford. Open 7 days. Wine Bar, Cocktails, Grazing and dining. Fresh seasonal produce. Private function rooms available.

Catering

Let's shop til we drop...

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

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

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

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

www.hotelfrangos.com.au

Live Music Venues 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 BULLARTO GALLERY 0408 529 725 962 Daylesford-Trentham Rd, Bullarto. Open Sat and Sun 10am-4pm or by appointment. Featuring artwork and sculpture by talented local artist Phillip Edwards. www.phillipedwards.net

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

Places to Stay HOLYROOD HOUSE 5348 1063 51 Stanbridge St Daylesford. Unparalleled service in magnificent Victorian Guest House. www.holyrooddaylesford.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.

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 IN THE REGION'S LARGEST CIRCULATING MAGAZINE . CALL 03 5348 2324 TODAY OR EMAIL ADVERTISING@LOSTMAGAZINE .

COM. AU DEADLINE 20TH OF EVERY MONTH

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

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