VOL 21 ISSUE 125

YO U R S T O K E E P

VO L 2 1 I S S U E 1 2 5

VEGAN SAUSAGE ROLLS

75g Pecans 75g Macadamia nuts 1 medium brown onion 3/4 cup of rolled oats 1/2 cup of coarse bread crumbs 2 cloves of garlic 3 tblsp soy sauce 300g silken tofu 2 tsp vegan beef-style stock powder 3 sheets of puff pastry Plant milk Sesame seeds (optional)

Recipe thanks to

FARMERS ARMS HOTEL 03 5348 2091 1 East Street, Daylesford farmersarmsdaylesford.com.au

a coarse mixture then add to a large mixing bowl.

Next add the garlic and onion to the food processor and coarsely chop, adding to the nut mix when you are done.

Finally add the silken tofu to the food processor, along with the soy sauce and stock powder and blitz until a thick homogenous liquid forms.

Incorporate the tofu mix through the other ingredients in the mixing bowl, along with the rolled oats and bread crumbs. Allow it to sit for a moment as the dry ingredients soak up the wet. The mixture you are left with should resemble the texture of sausage meat.

CO N TE N TS

Distribute your filling between three sheets of thawed pastry and then roll up. Cut the rolls to your desired size and brush lightly with plant milk to help then brown. Sprinkle sesame seeds over the top if you are using.Place on a tray lined with baking paper and cook in the oven for 15-20 mins, or until crispy and golden brown.

RECIPE

R E TA I L

Vegan Sausage Rolls

Heart of the Family

05

34

F E AT U R E

DRINK

A Ripple in Motion

Sweetness & Spice

08

42

E AT

PROPERTY

On the

Living Among the Elements

Golden Mile

16

48

PRODUCE

STORY

Nestled in the Ranges

Hibernate

24

52

L O S T N E W S

PAG E 07

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

PAG E 5 6

L O C A L M A R K E T G U I D E

PAG E 59

L O S T - T H E G U I D E T O W H E R E T O F I N D I T

PAG E 6 0

L O C A L Q & A

PAG E 6 3

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

VO L 2 1 I S S U E 1 2 5 | AU G U S T 2 0 2 1 ABOUT LOST MAGA ZINE

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

LOST TE AM

PUBLISHERS

EDITOR

CONTRIBUTING EDITOR

PHOTOGR APHER

Tony De Marco & Theresa Albioli

Taylor Albioli

Jess Walsh

Chris Turner

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

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

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

CONTRIBUTING WRITER

Larissa Dubecki

Mahmood Fazal

Michael Harden

Anthony Carrubba

LOST MAGA ZINE

COVER IMAGE

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

Mushroom Anonymous by photographer Chris Turner. Read the full story on page 24.

DISTRIBUTION

taylor@lostmagazine.com.au ADVERTISING

taylor@lostmagazine.com.au 03 5348 2324 | 0490 182 318 SOCIAL MEDIA

@lostmagazine

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

ALL RIGHTS RESERVED

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

AVAILABLE ON OUR BAR MENU FROM 3PM DAILY

VEGAN SAUSAGE ROLLS

75g Pecans 75g Macadamia nuts 1 medium brown onion 3/4 cup of rolled oats 1/2 cup of coarse bread crumbs 2 cloves of garlic 3 tblsp soy sauce 300g silken tofu 2 tsp vegan beef-style stock powder 3 sheets of puff pastry Plant milk Sesame seeds (optional)

Recipe thanks to

FARMERS ARMS HOTEL 03 5348 2091 1 East Street, Daylesford farmersarmsdaylesford.com.au

Preheat your oven to 200C. In a food processor, roughly chop the pecans and macadamia nuts to a coarse mixture then add to a large mixing bowl.

Next add the garlic and onion to the food processor and coarsely chop, adding to the nut mix when you are done.

Finally add the silken tofu to the food processor, along with the soy sauce and stock powder and blitz until a thick homogenous liquid forms.

Incorporate the tofu mix through the other ingredients in the mixing bowl, along with the rolled oats and bread crumbs. Allow it to sit for a moment as the dry ingredients soak up the wet. The mixture you are left with should resemble the texture of sausage meat.

Distribute your filling between three sheets of thawed pastry and then roll up. Cut the rolls to your desired size and brush lightly with plant milk to help then brown. Sprinkle sesame seeds over the top if you are using.Place on a tray lined with baking paper and cook in the oven for 15-20 mins, or until crispy and golden brown.

LO S T N EW S

Lost News

WRAP UP OF NEWS AND HAPPENINGS IN OUR REGION B Y E D I T O R , TAY L O R A L B I O L I

I hope you are staying warm! This winter is proving to be a chilly one. August is such a beautiful month - these foggy days have been like a winter wonderland.

It has been a tough few months though: In and out of lockdowns, periods of feeling disconnected and disjointed. It is lovely to be here at my desktop again, typing away and contributing to the community buzz.

the world of fungi. Next, Mahmood met the whole family at When Polly Met Murphy, the newest kids on the block making ourhomes beautiful and green!

Lastly Mahmood visited Chelsea Hing and entered into her world of design and creativty.

Larissa was treated to a delicious welome at Duck Duck Goose & Larder by partner team Lynise Woodgate and Troy Pannell.

Whilst in my own little bubble, I have been finding lots of joy in picking herbs and flowers from my garden. What pleasure it is to grow, cook and enjoy food with others. Ahh, the wonders of community! How I have missed you all!

Michael enjoyed a warm cup of spiced goodness whilst listening to the story of Calmer Sutra Chai with owner, Caitlin West. Funnily enough, I am currently sipping on their vegan chai blend right now!

Now, let me share our adventures...

Anthony dived into the depths that we all crave in winter... Hibernation.

Mahmood spoke with Andrew McSweeney and Brett Ellenport from Gathering Men, a beautiful initiative in supporting men's mental health. A topic to honour.

Matt Donnelly and Jo Corrigan from Mushrooms Anonymous spoke about their journey from the big smoke into

I hope you are rugged up, all cosy and warm, maybe also with a chai in hand!

It's now time to get Lost...

Taylor Albioli Editor

TRENTHAM & SOUTH YARRA www.newlinedesign.com.au Call: Jon Mikulic M: 0418 350 644

D.C GROUP + NEWLINE DESIGN ARCHITECTURE, PLANNING, INTERIOR DESIGN AND PROJECT MANAGEMENT. RESIDENTIAL & HOSPITALITY LO S T M AG A Z I N E | 7

LOST FE ATU R E

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

LO LOSSTT FFEATU EATURREE

G AT H E R I N G M E N S TO RY BY M A H M O O D FA Z A L PHOTOS BY CHRIS TURNER

Warning: Aboriginal and Torres Strait Islander people should be aware that this article contains the names of deceased persons.

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

LOST FEATU DR INK R E

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LO S T F EATU R E

A Ripple in Motion

G

athering Men invites you, for a moment, inside a circle. A safe, connected space where men express themselves freely, openly and courageously.

“Ever since I can remember. I always wondered what was under the tarmac,” offers Brett, co-founder of Gathering Men. These days, his efforts have led him to re-imagine healthy masculinity.

In the shadow of Lalgambook, Mt Franklin, on a sprawling 100 acre property that respects the sacred Jaara Dja Dja Wurrung country, Andrew McSweeney and Brett Ellenport welcome men from all corners of their lived experiences.

One evening, illuminated by a fire, they tackled a problem that was close to home.

“Andrew McSweeney had just come home from a funeral,” explains Brett. “At the funeral, one of his nephews asked him if there was anything they could do about this pandemic.”

The funeral highlighted a brutal and often unspoken statistic; nine Australians take their own lives every day—and seven of them are male.

Brett turned to Andrew and asked, “What would it take to get a handful of men together for a deeply connected weekend out here on country?” Brett laughs before adding, “Andrew and I have a joke. What's the most difficult job in the world? The most difficult job in the world is to get men, out on country, without any beer, or mobile phones or drugs or anything else, to talk about their feelings.”

In early 2010, while traveling the world as a creative director, Brett decided he wanted to buy some land back home in the country. “I rang Uncle Brien Nelson, he was the Dja Dja Warrung elder at the time. I wanted something that would be emblematic of the ethos we would provide there.”

Brett was thinking about tanderrum. “It’s an East Kulin ceremony,” quips Brett. A tanderrum is a ceremony enacted by the nations of the Kulin people and other Aboriginal Victorian nations allowing safe passage and temporary access and use of land and resources by foreign people.

Uncle Brien Nelson challenged, “Why should I give you the ok to use that name? It's very spiritual and it's a very important ceremony for us.” Brett answered with his heart on his

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

LOST FEATU R E sleeve. “I spoke to him about what it was that I had imagined; that this would be a healing place. A place where we will be sharing and caring. Caring for country.”

It was the first pebble that sunk into what Brett describes as the imaginary pond, “and the ripples started.” The stories are kept secret, within the circle, “But I can tell you about my feelings. Something magical was happening. I thought, something really needed is happening here. And, and we've just begun it.”

The idea of connection represents the undercurrent of what Gathering Men offers.

Connection to ourselves. Connection to one another. Connection to mother nature.

Connection and respect to First Nations people.

“Every man who rolls up to our gathering is shit scared. I can see it in their eyes. They’re

terrified. Just as I was at my first gathering.

But actually, they are the pebble,” explains Brett.

“As they hit the water, they’ve connected to their inner self; the first ripple. We can't expect men to connect to their world without connecting to themselves. The next ripple out from that is connection to other men in circle.

The third ripple is connecting to country. Our surroundings here, by this ancestral spirit. The old dreamings that were in the Jaara stories at the time these mountains erupted.“ Gathering Men has recently launched Gathering Women. The next offering is in Spring 2021, join in to learn how we can all tread lighter and drop deeper.

Gathering Men www.gatheringmen.org 181 Lithia Lane, Shepherds Flat

A safe space to reconnect.

To ourselves.

To each other.

To Country.

To First Nations wisdom.

To Community.

To the people we love most in our lives.

A fresh approach to Australian men’s health & wellbeing.

Join us on the journey.

As we re-imagine healthy masculinity together.

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

LO LOSSTT FFEATU EATURREE

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

7 DAYS

THE

Cafe & Bar 77 Main Road, Hepburn Springs

03 5348 2271 bellinzona.com.au

LOST EAT

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

LO S T EAT

On the

Golden Mile DUCK DUCK GOOSE & LARDER STORY BY L ARISSA DUBECKI PHOTOS BY CHRIS TURNER

E

ven in a town like Kyneton, where the ratio of excellent cafes and restaurants to residents is unerringly high, it’s not easy to overlook Duck Duck Goose &

Larder.

On the golden mile of Piper Street, one of the hottest eat streets in Victoria, it sits directly opposite Grist Artisan Bakers, while Parkland bar, Major Tom’s burger joint and Little Swallow Café are just up the road.

But the imposing old market hall, dating back to the 1870s, is a particular stunner, and Duck Duck Goose makes the most of its local landmark status to deliver the most convivial of fuel stops.

“It was a school at one point and has had quite a few different lives,” says Lynise Woodgate, who runs Duck Duck Goose with her partner Troy Pannell. “It’s very country – a big old shed

although the façade is pretty lovely. It’s pretty industrial, but we’ve spruced it up a bit since we took over.”

Lynise and Troy have plenty of skin in the café game. They also own the acclaimed Common Galaxia in Melbourne’s Seddon and Little Common, opposite the Footscray train station.

The newest addition to their little café empire, Duck Duck Goose’s appeal lay in a layout that lent itself to a mix of food and retail.

The front part of the building is dedicated to the 60-seat café, with additional seating out the front under market umbrellas – the perfect vantage point for watching the Piper Street show. Behind that you’ll find The Larder, where you can pick up local artisanal products too numerous to mention (a shortlist of stars incudes Robert Gordon crockery, Aromatherapy Company body lotions, Istra

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

LOST EAT meats and Josh & Sue’s jams and chutneys).

There are books, homewares and indoor plants – in short, all the ingredients for a trip into temptation.

“There’s a fair mixture… we want people to have a shop and lunch and just relax,” says Lynise.

You’ll need coffee, too, which is taken care of thanks to Blackburn-based A Plus roasters – there’s cold brew and batch brew alongside traditional espresso, as well as non-caffeinated fun in the form of turmeric lattes and sticky chai infused with honey.

The menu goes straight to the jugular of brunching excellence. There are corn fritters with poached eggs, avocado and bacon (unsurprisingly, it’s the most-ordered dish), Baghdad eggs with flatbread and classic toasties oozing cheese. The Duck Duck Goose

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

kitchen also makes most of its own sweets and cakes: things like orange and poppyseed, or chocolate olive oil cake. They both speak to the vegan-friendliness of the operation, says Lynise: “We’re keen to cater for vegans and the gluten free.”

Wood-fired pizza is a Covid-induced addition to the DDG playbook. Offered on Friday nights and the weekend, “it helped get us through,” says Lynise, and is here to stay. No pizza is complete without a drink, and there’s a sharp list of local craft beer, wines and gin to keep you warm in the central Victorian chill.

Duck Duck Goose & Larder 17-21 Piper Street, Kyneton 03 5422 1653 www.duckduckgooseandlarder.com.au

CELLARBRATIONS AT FOXXY’S DAYLESFORD STORE IS MUCH MORE THAN YOUR AVERAGE LIQUOR STORE, IT’S THE DOOR TO THE OFFERINGS OF REGIONAL VICTORIA.

55 Vincent St Daylesford 03 5348 3577

LO S T EAT

open 7 days until late

CHEERS TO THE REGION L O S T M A G A Z I N E | 19

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

03 5348 2271

77 Main Road, Hepburn Springs

bellinzona.com.au

626 DAYLESFORD-MALMSBURY ROAD, WHEA

THEFARMDAYLESFORD.COM.AU

Nestled in the

Ranges

MUSHROOMS ANONYMOUS S TO RY BY M A H M O O D FA Z A L PHOTOS BY CHRIS TURNER

LO S T P RO D U C E

LOST PRODU CE

I

n 2016 Matt Donnelly and Jo Corrigan, two professional chefs, swapped the confines of the kitchen for the adventure of the forest. After a decade at the helm of The Commoner, a bustling Modern British restaurant in the heart of Fitzroy, the couple decided to pursue the world of fungi and Mushrooms Anonymous was born.

“We were cooking at The Commoner when some people came in to try and sell us some wild mushrooms,” explains Matt. “We had a shoestring budget so, when I was confident I could identify a slippery jack and pine mushroom, I decided to go out and have a go myself. I went out to Healesville.”

“I was hooked from day one.” On his breaks, he would hire a flexi car and go foraging.

When asked why he got hooked? “Well, they’re delicious.” It wasn’t long before Matt began selling his surplus to friends at some of Melbourne’s best restaurants; Movida and Cutler & Co. “I had spent a great deal of time in London cooking and had a dream to open a restaurant that really celebrated that sort of modern British food,” says Jo. The attitude of The Commoner was grounded, “If it isn't in season, we wouldn’t serve it. We would print the menu during service if we ran out of an ingredient and another dish would replace it. It was a very, very fresh approach to menu making.”

Suddenly, eight years in, Jo was diagnosed with breast cancer. “And my mother had died of it four years earlier. I knew it wasn't a small thing. I had watched her go through a lot. I wasn't able to really be physically part of the running of The Commoner.” She decided to throw in the towel. “By the time I sold The Commoner, Matt was already up and running.

All I did was join him. And it's been a joy every year.”

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LOST PRODU CE

Now, nestled among the lush pine forests of the Macedon Ranges, Mushrooms Anonymous supplies Melbourne’s best Chefs directly with both wild and home grown produce throughout the year. “We specialise in Pine mushrooms, and slippery jacks. And we keep it really simple,” says Jo. The business prides itself on chemical free growing and waste free values.

“There are other mushrooms that we pick in small amounts,” she adds. “But because they occur in very small amounts compared to the pine and the slippery jacks, we find that it's nice just to pick a very small amount of those in case there’s some lovely creature out there that enjoys them as much as we do.”

Over the past few years, Mushrooms Anonymous has setup a farm on Cope William Winery in Romsey, where Jo and Matt grow

heirloom tomatoes, heirloom pumpkin, fermented black garlic, zucchini flowers and heirloom zucchini.

But for Matt, the thrill remains in the chase.

“It’s something that has excited my primal hunter-gatherer brain,” explains Matt. “You're walking around in the forest, doing the job on autopilot, and I find you can really just plan and think. All the wargames in my head just play out. It’s a real luxury to have the time to just think things right through without distractions. It keeps me happy. I’m very happy in my life.”

Mushrooms Anonymous 0430 049 190 www.mushroomsanonymous.com.au 29 Smokeytown Rd, Springmount

WORDS in WINTER DaylesforD Writers festival

HEPBURN DISTILLERY

daylesford

A celebration of words, stories & ideas in all their forms shared by locals and visiting presenters through readings, poetry, theatre, music, talks, workshops, visiting authors, & exhibitions.

Writing Competition

Aug th 7 -28th 2021

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

book your tickets online:

Entry: $20/ Prize: $500 More info and entry: https://tinyurl.com/dx5eat4w

WWW.WORDSINWINTER.COM

Illustration by Josh Bowes @ drystonejackson

LO LOSSTT PPRO ROD DU UC CEE

L O S T M A G A Z I N E | 29

THE

OX F O R D DINING ROOM

03 5348 2271 bellinzona.com.au

Bookings essential 77 Main Road Hepburn Springs

A compilation of luxury accomodation thehousesdaylesford.com (03) 5348 2008 stay@thehousesdaylesford.com

The Houses Daylesford have a portfolio of beautiful accommodation rental properties interspersed throughout Daylesford & surrounds. Our 65+ properties provide the perfect setting for couples, families, groups, corporates, photo shoots and location hire.

PROPERTY OF THE MONTH

THE GUMS Substantial lodge tucked away on a parcel of private Australian bushland.

Just over ten minutes’ drive from Daylesford, The Gums offers lodgers a uniquely serene experience surrounded by 44 acres of trees and pasture. Large groups of up to 12 guests can stay at the property, making it especially ideal for 2 or 3 families holidaying together.

12

5

2

(03) 5348 2008 thehousesdaylesford.com stay@thehousesdaylesford.com

LOST R E TAIL

Heart

of the

Family W H E N P O L LY M E T M U R P H Y S TO RY BY M A H M O O D FA Z A L PHOTOS BY CHRIS TURNER

Z

ora Neale Hurston, the American anthropologist and author, writes, “Trees and plants always look like the people they live with, somehow.”

On a warm Sunday afternoon, four-year-old Polly spends the day with her father Cam at their shop, When Polly met Murphy; a vegan skin care, homewares and indoor plant retailer.

A symphony of colour and care shine from the plants in the shop; a pulse that reflects the wonderful spirit of where the shop comes from.

“It's more of a sort of curated collection,” quips owner and horticulturist Cam, as his daughter Polly offers a client a shamrock coloured Monstera; an evergreen tropical vine famous for natural leaf-holes that are native to Central America.

When asked what it means to be a horticulturist, Cam reflects deeply. “It's having the skill set to grow and enjoy plants to their full potential. The key is the enjoyment factor.

It's so rewarding to be able to grow something,

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nurture something, and see what it gives back to you. It allows you to appreciate and contribute to nature.”

The quaint shop in Daylesford is named after Cam and his wife Emma’s children, Polly and Murphy. At home in Ballarat, in the garden, the children have their own greenhouse and veggie patch. “Murphy’s only two so he’s not super interested but Polly is a pretty keen gardener.

She is into growing peas and beans. Growing to eat.”

Humans and plants share a common ancestor.

Naturally, raising plants is a family affair.

“My great-grandpa and grandpa ran production nurseries in Scotland,” asserts Cam. By a great veggie patch, Cam’s grandmother grew orchids and tulips. “My grandparents were big into feeding the soil not the plant. I grew up around the organic side, where we look after the earth which will in turn supply you. It’s really carried through in what I try and teach.”

LO S T R ETA I L

LOST R E TAIL

LO S T R ETA I L

Cam has worked across horticulture, landscape, and gardening for over 13 years where he developed his own style. “I had a fascination with Edna Walling. These really rambling English cottage gardens that had the ability to throw balls over your head. And they land wherever they land. They’re gardens that are a pleasure to be in. They’re not formal.

They’re not structured.”

Soon after relocating to Ballarat, the small family decided to move in a new direction together.

“When Polly met Murphy was about bringing greenery into people’s homes, in a costeffective manner. It was about having a space that people could walk in and not just pick something up off the shelf, but also learn what they're buying, make sure they're buying something that's suitable for the area they want to put it. We just want people to have really good experiences with growing plants.”

As the day winds down, Cam and Emma’s shop reflects the heart of family businesses.

One plant at a time, their passion for the environment conjures a blooming economy that contributes to nature, our interior nature, and the natural world we inhabit.

Cam adds, “We would rather help 100 people with their first plant, with becoming a capable gardener, so they can have an interest in gardening rather than sell one rare plant to someone.”

When Polly Met Murphy 0402 121 025 www.whenpollymetmurphy.org 36 Doveton St N Ballarat 109 Vincent St Daylesford

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

GREAT WESTERN HOTEL 03 5368 2492 110 Inglis St, Ballan VIC 3342 greatwesternhotelballan.com.au

EAT. DRINK. SLEEP. BE LOCAL.

LO S T R ETA I L

THE

L O B BY BAR

A LANDMARK.

03 5348 2271 bellinzona.com.au 77 Main Road, Hepburn Springs

CATERED SOPHISTICATION.

LOST DR INK

Sweetness

&

Spice

CALMER SUTR A STORY BY MICHAEL HARDEN PHOTOS PROVIDED

N

ot so many years ago in Australia, if you were without Indian heritage or hadn’t travelled in India, it’s unlikely you’d be familiar with chai.

Marsala chai (loosely, “spiced tea”) has come a long way since then, earning a place on an increasing number of cafe menus across the country. The sweet, warmly aromatic, milky black tea-based beverage may not yet have reached the saturation levels of coffee, but its fans can be as intense, fanatical and discerning as the coffee clique. Just ask Caitlin West, the founder of chai specialist company Calmer Sutra Tea.

rituals surrounding it and my obsession evolved into my business.”

“I never drank coffee and always felt like I was missing out on some secret club. When I discovered chai, I felt like I’d found my sacred drink. The only problem was that next to no cafes offered it so I would take the blend I made at home to my local cafe and ask if they’d make it for me, so I could sit with my friends while they drank their coffee. From there I suggested they offer it to some of their other regulars and the rest, as they say, is history.”

Twenty years ago, West was working in the hospitality and fitness industries but wanted her own “career journey”. She wasn’t sure what that would be until she attended ConFest, the long-running alternative lifestyle festival and tasted chai for the first time.

Two decades later, Calmer Sutra is available in cafes and retail spaces across the country with a range of products that includes organic loose-leaf teas, tisanes, spiced cacao and vegan versions of their best-selling fresh or “wet” chai mixes that are the foundation of Calmer Sutra’s success.

“Without wanting to sound too dramatic, it was a transformative experience,” she says.

“I became obsessed with this drink and the

“Wet chai generally refers to the inclusion of a “wet” or “sticky” binding agent such as

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

LO S T D R I N K

SPICE UP YOUR DAILY RITUAL Experience fresh chai

calmersutratea.com.au Fresh Chai | Organic Teas | Specialty Beverages

LO S T D R I N K honey,” says Caitlin. “Traditionally in India chai tea is brewed for hours and sweetened with sugar. Honey, which we source from regional Victoria, makes our blend a healthier option.

Honey is also a wonderful natural preservative.

It preserves the fresh ginger we use and enhances the flavour.”

So what makes a good chai?

“For me, it’s all about balance; the seamless marriage of sweetness and spice and that all important ginger warmth. I use fresh ginger to really bring home that authentic zing which lingers on your throat and I also prefer a chai heavier on the spices and more subtle on the tea front.”

feeling bored and listless, pushing to find some joy or peace but on my last day, I rented a canoe on Lake Daylesford. I was paddling around, enjoying the sun on my face when I began hearing the sound of angelic singing voices. I saw a group of people singing acapella on the shore and the melody was so divinely sweet, time slowed down, all the little worry melted away and I suddenly felt reconnected to myself and all that is good in the world. That simple moment has stayed with me always and still informs the way I approach my business.

Balance is important to Caitlin and she credits Daylesford for helping her see that.

“I’ve never been one for formal business plans but I realised my philosophy is to create products with integrity that have a positive impact on as many chai sippers out there as possible. It’s about the chai and never about the buck.”

“I was nursing a broken heart and feeling burnt out from relentless hours working on my small business and decided I needed a mini-hiatus in this quaint country town called Daylesford I kept hearing about. I spent most of my time

Calmer Sutra 9553 2836 www.calmersutratea.com.au

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

Little shop. Big love.

CLOTHING SIZES 8-22 | SHOES & HANDBAGS | DESIGNER PETGEAR | HOMEWARES | JEWELLERY

108 Main Road, Hepburn Springs | Only 3km from Daylesford 46 | L O S T M A G A Z I N E

PORTAL108.COM.AU

LO S T D R I N K

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

LOST CREATE

Living

Among the Elements CHELSEA HING S TO RY BY M A H M O O D FA Z A L PHOTOS BY CHRIS TURNER

T

he Japanese architect Tadao Ando once said, “I believe that the way people live can be directed a little by architecture.” The monochrome palette of Chelsea Hing’s design for Orchard House reflects Ando’s credo, beside brutalist walls it’s the furniture, and the people that dwell amongst it, that complete the home with life and colour.

“From day one, I’ve relished the simple act of sitting at my drawing board, thinking through the pencil, testing out design ideas, staying loose and not getting too fixed on an outcome - this is the true joy of design for me,” explains Chelsea. “It has been the same for 20 years, and I love the history these simple implements hold for me in my design career. I still use them today.”

Following stints with Janne Faulkner at Nexus Designs and Jeff Copolov at Bates Smart, Chelsea opened her own tight-knit studio with

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studio manager Nicole Hall and senior designer Andrea Mancuso.

“I grew up in a house with the ‘good room’ that no one ever used and I never understood that,” she says.

For Chelsea, the key to thoughtful interior design is about living among our elements.

“Get the foundations right first. An incredible floor plan that embraces the natural intuition of the house, creating flow and embracing light where it falls,” explains Chelsea.

When asked about what it takes to create great design, Chelsea quips, “Confidence.

Thoughtfulness. Experience. Risk.” On her style, she offers the tenets of her practice, “Charismatic. Knowledgeable. Poetic.

Heartfelt. Detailed. Established.”

Chelsea work for Parkville Terrace highlights her respect for the regal character of the home while adding splashes of her elegant signature

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LOST CREATE details; materials speak for themselves, colour is used to bring out a room not crowd it, and furniture that isn’t just ornamental - it works with the personality of the room.

It’s no surprise that Chelsea draws inspiration from the masters of sculpture; Rodin, Giacometti and Brancusi. She adds, “The love of silhouette still shines through in our work.

We’re a small studio with a big aesthetic.”

Over the past 14 years, Chelsea has sharpened her aesthetic and just last year, she opened an office for her studio in Daylesford.

“We have a beautiful office in Vincent St, open by appointment. Daylesford has always had

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a high level of romance. It’s a lovely historic town and a great central base to service the surrounding areas,” she says.

“We’re excited to work with clients on rural properties and homesteads that need our take on interiors crafted with character – this works in either a contemporary or a country context.

And we have a beautiful office in Vincent St open by appointment.”

Chelsea Hing 8506 0417 www.chelseahing.com.au 1–2 / 57 Vincent Street, Daylesford

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LOST STORY

Hibernate STORY BY ANTHONY CARRUBBA

D

uring the slow trudge of midwinter, everything seems to drag on endlessly. Even getting out of bed in the morning feels like an impossible task, with the cold biting your skin. Far easier to stay under the covers. Exercise routines lay abandoned amidst icy weather, social outings dwindle during the dark and chilly evenings.

Leaving for work in the morning becomes a protracted process, needing to allow time to clear stubborn sheets of ice from the windshield and warm up the car. In some parts of regional Victoria, even snow falls, layering the Australian countryside underneath an atypical white blanket.

Despite having passed the winter solstice, the shortest day of the year, it remains hard to imagine that spring really is on the way. With warm weather such a distant prospect, sunny days spent picnicking or warm evenings out with friends are the stuff of daydreams. The prospect of the long stretch of the winter months is enough to make you want to hibernate, which is exactly what some human populations in the past decided to do. Sort of.

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LO S T S TO RY

In the historical past, in the thick of the deadly Russian winter, some peasants were believed to have spent no less than 6 icy months in a state of near hibernation. With the cold weather making agricultural cultivation mostly impossible, families would spend most of the winter gathered around the hearth or wood stove in their cramped homes. They would sleep and attempt to ward off the cold with a mixture of fire, body heat and protective clothing, rising only to take a meagre amount of food and water. Lowered energy expenditure meant that they could subsist on a low-calorie diet until spring. This period of winter repose was known as ‘lotska’, and is believed to have been especially common during the Little Ice Age of the 16th – 19th Centuries.

Even peasants in the comparatively warmer climates of France were thought to have spent more time indoors practicing this form of pseudo-hibernation while the harsh conditions outside made most forms of work nearimpossible.

However, some experts have cast doubt on the idea of human hibernation as a historical practice, largely citing a variety of productive jobs that could have been practiced aside from agriculture during the winters of the Little Ice Age; weaving, tool-mending, and caring for animals are a few examples.

Whatever the truth may be, it is undeniable some winter days are best spent cosied up at home, warm and with a hearty meal to enjoy.

ANTHONY CARRUBBA

Upon your arrival take a moment to unwind in our relaxation lounge.

Endota Spa Daylesford is your ultimate spa retreat in the spa capital of Australia.

Replenish your mind, body and soul. Our expert therapists specialise in relaxation, remedial and pregnancy massage, organic and advanced facials, body wraps and scrubs, manicures, pedicures, waxing, and spray tans. We also offer a variety of Group Packages including our packages for Couples, Bridal Parties, Mothers Groups, Hens Parties and Corporate Groups.

82 Vincent St, Daylesford | endotaspa.com.au | (03) 5348 1169

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Reasons To Get Lost...

C O M P I L E D B Y TAY L O R A L B I O L I IM AG E BY M A RNIE H AWSON

THE ART OF FUGUE – JOHN O’DONNELL A very special event for 2021 as John O’Donnell gives the first performance of his edition of the original version of Bach’s Art of Fugue.

Published in December 2020 by the new European imprint Lyrebird Music, this is the first-ever publication of the first version of this work, of which Bach made a fair copy in 1742.

Sat, 7 Aug, 2021 2:00-3:00 pm 47 Urquhart St, Woodend Purchase your tickets online at http://woodendwinterartsfestival.org.au/events/the-art-of-fugue/

AFTERNOON JAZZ WITH THE MELBOURNE OCTET The Melbourne Octet will present an afternoon of close harmony jazz arrangements as part of the annual Woodend Winter Arts Festival.

Much of the repertoire in this programme was written in a period of history that saw recovery from a war and a devastating pandemic followed by the rule of several dictators across the world, mass unemployment, discrimination against and persecution of various groups, and unrest in international relations. Nearly a century later, the world has a disturbingly similar set of circumstances.

Sun, 8 Aug, 2021, 2:30 pm St Ambrose Parish Hall, Anslow Street, Woodend http://woodendwinterartsfestival.org.au/program

LOVE SONG BY JOHN KOLVENBACH A stage performance presented by the Mount Players theatre group in Macedon. Despite the name, Love Song is not just a story about love. It is a story of hope, of fight and of learning not to be afraid of change.

It explores that it is ok not to be ok.

Funny, enchanting and wonderfully touching, John Kolvenbach’s offbeat comedy is a rhapsody to the power of love in all its forms.

Fri, 20, Sat, 21 & Sun, 22 August 2021 56 Smith Street, Macedon L O S T M A G A Z I N E | 57

'THE COURTYARD' - 39 ALBERT ST

*Cellar Door* *Botanical Gin & Liqueurs* *Herbal Medicine Dispensary* *Evolutionary Skincare* *Clinical Ayurveda & Herbalism*

www.enkiorganics.com

AUGUST LOCAL MARKET GUIDE SATURDAY 6TH

SATURDAY 14TH

SATURDAY 21ST

SATURDAY 28TH

WOODEND FARMERS MARKET

BALLAN FARMERS MARKET

CRESWICK MARKET

LANCEFIELD & DISTRICT

9am-1pm Napier & Victoria

FARMERS MARKET

Street, Creswick

9am-1pm High Street,

9am-1pm Mill Cottage, 96 Inglis Street, Ballan

9am-1pm High Street, Woodend

SUNDAY 7TH

KYNETON FARMERS MARKET

CASTLEMAINE ARTISTS MARKET

8am-1pm St Pauls Park Piper Street, Kyneton

9am-2pm Western Reserve, Castlemaine (Opp Farmers Market)

SUNDAY 15TH

CASTLEMAINE FARMERS MARKET 9am-1pm Forest Street, Castlemaine GISBORNE ALL SEASONS MARKET 9am-3pm Gisborne Village Shopping Centre, Gisborne

CLUNES FARMERS MARKET 9am-2pm Collins Place, Clunes

MALDON MARKET 9am-2pm Cnr Church & Edwards Street, Maldon

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

LEONARDS HILL HALL & COUNTRY MARKET 9am-2pm Ballan-Daylesford Road, Leonards Hill

TRENTHAM FARMERS MARKET

EVERY SATURDAY WESLEY HILL COMMUNITY MARKET 9am-1pm Pyrenees Hwy, Castlemaine

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

9am-1pm Trentham Town Square, Trentham

SUNDAY 22ND WOODEND LIONS CLUB MARKET 9am-2pm High Street, Woodend

IMAG E BY MARNIE HAWSON

ADVERTISE YOUR BUSINESS IN THE REGION'S LARGEST CIRCULATING MAGAZINE C A L L 0 4 9 0 1 8 2 3 1 8 T O DAY O R E M A I L TAY L O R @ L O S T M A G A Z I N E . C O M . A U F O R A C U R R E N T R AT E C A R D L O S T M A G A Z I N E | 59

LOST PROPE RTY

RESTAURANTS, CAFE'S & FOOD STORES BAD HABITS CAFE 5348 3211 7 Daly St, Daylesford.

Open daily, 10am-4pm.

Enjoy a light morning or afternoon tea, or a substantial breakfast or lunch. theconventgallery.com.au

PIZZERIA LA LUNA Delicious homemade pizzas feature a large, 13 inch thin base, rolled out fresh to order from our homemade pizza dough. Delivery and takeaway available.

BEPPE BAR & KITCHEN 5312 2778 32 Raglan St Daylesford.

Locals and visitors alike can enjoy a modern Italian dining space, contemporary cuisine and Italian wines. beppe.com.au

SAULT 5348 6555 2439 Ballan-Daylesford Rd, Sailors Falls. Seasonal Modern Australian dishes in a scenic homestead. Dinner Wed-Sun. Lunch Fri-Sun. sault.com.au

CLIFFY'S 5348 3279

SWISS MOUNTAIN HOTEL

30 Raglan St, Daylesford.

Cliffy’s has also become one of the region’s best known cafes. Stocking and serving local produce. cliffysemporium.com.au HEPBURN GENERAL STORE

102 Main Rd Hepburn Springs.

Open 7 day from 7am.

(Sundays 8am). hepburngeneralstore.com.au

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pizzerialaluna.com.au

5345 7006 3454 Midland Hwy, Blampied. Pub meals & Functions. Dinner TuesSan. Lunch Wed-Sun. Closed Monday.

swissmountainhotel.com.au

THE LOBBY BAR 5348 2271 77 Main Road Hepburn Springs. Open 7 days from 4pm until late. Swing by and settle in for the evening. bellinzona.com.au

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

THE VIRGIN CAFE 5348 2271 77 Main Road Hepburn Springs. Open 7 days from 7am. Part café, part gallery.

Enjoy some of the finest culinary delights in Victoria. bellinzona.com.au

PALAIS-HEPBURN 5348 1000 New chef serving up Modern Australian cuisine in a luxurious setting.

Open Thu 5pm-11pm, Fri-Sat 4pm-12am, Dinner from 5pm-9.30pm palais-hepburn.com

WOMBAT HILL HOUSE 7017 5999 Wombat Hills Botanical Gardens (Off Central Springs Rd) Daylesford.

Breakfast, bunch & lunch daily 9am-4pm. wombathillhouse.com.au

WINERIES, DISTILLERIES & CIDERIES

WELLNESS & BEAUTY

ANIMUS DISTILLERY 5403 2431 1/89A Piper St, Kyneton.

Artisan gin distillery.

Open 12-Late Wed to Sun. Mon and Tues open by appointment. animusdistillery.com

THE SPA AT LAKE HOUSE

DAYLESFORD CIDER 5348 2275 155 Dairyflat Rd, Musk.

Craft Cider, Tastings, Lunch & cellar-door sales. Online reservations, visit website for info on opening hours daylesfordcider.com.au

THE MINERAL SPA

PASSING CLOUDS 5348 5550 30 Roddas Lane, Musk.

Winery open daily 10am5pm. Lunch 12pm Fri-Mon (bookings are essential). passingclouds.com.au BIG TREE DISTILLERY 1300 040 573 Producing Award Winning Farm Crafted Gin Distillery Tasting Room open most weekends and Mondays. bigtreedistillery.com.au

WINE BARS, HOTELS & BOTTLE SHOPS FARMERS ARMS DAYLESFORD 5348 2091 1 East Street, Daylesford. Open 7 days lunch & dinner. Hotel and accommodation. thefarmersarms.com.au FOXXY'S AT CELLARBRATIONS 5348 3577 55 Vincent St Daylesford.

Open 7 Days until late.

Local and international wines, beers and spirits. cellarbrations.com.au

5348 3329 4 King St Daylesford.

Open daily. Bookings essential.

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

5348 2100 124 Main Rd, Hepburn Springs. Open 7 days.

Mineral water bathing and luxurious treatments mineralspa.com.au

SHOP TILL YOU DROP PORTAL 108 5348 4353 108 Main Rd, Hepburn Springs Clothing, shoes, handbags, designer pet gear, homewares and jewellery portal108.com.au

GALLERIES & STUDIOS BLACKGALLERY DAYLESFORD 0409 137 157 1 Hospital St, Daylesford.

Paintings, prints, sculpture & group workshops Open Sat & Sun 10 - 4pm blackgallerydaylesford.com

WA N T T O B E S E E N IN LOST MAGA ZINE? FOR A CURRENT MEDIA KIT

C A L L TAY L O R 0 4 9 0 1 8 2 3 1 8 TAY L O R @ L O S T M A G A Z I N E . C O M . A U

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

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

PEPPERS HOTEL 5348 2202

FARMERS ARMS ART SUITES 5348 2091 2 East St, Daylesford Free Wi-Fi, Parking & Inroom mini bar. Across from the iconic Farmers Arms thefarmersarms.com.au

THE HOUSES DAYLESFORD

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

THE TRAIN 5348 2008 Thoughtfully converted train carriage for two guests on a private block, only 5-min walk from Lake Daylesford. Pet friendly. thehousesdaylesford.com

PARKSTONE REAL ESTATE 9115 7328 Shop 6/22-24 Howe Street, Daylesford. Real Estate Sales & Property Management.

Servicing Daylesford, Castlemaine & the Macedon Ranges. parkstonerealestate.com.au

WOMBAT EDGE 5348 2008 A beautiful and modern country home for up to 11 guests. Set on 10 acres with a lake, and only 15 minutes from Daylesford. thehousesdaylesford.com

holyrooddaylesford.com.au

SERVICES OZ-TRANS 0407 697 877

FRE I G H T · T R A N S P O RT · R E M OVA L S DAY L E S FOR D A N D CEN T R A L H IG H LAN D S

Professional removals, general, furniture & produce freight. Art, piano's, pallets & parcels. Regular runs to Melbourne, Geelong & west/central Vic oztrans.com.au

SIGNSATION 0427 425 577 We specialise in hand painted signs and murals.

We also offer the most up to date methods in digital printing to our customers. signsation.net.au

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124 Main Rd, Hepburn Springs. Open 7 days.

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

5348 2008 Office located at 3 Howe St Daylesford. Full service agency specialising in corporate retreats and both large & small groups. thehousesdaylesford.com

VENUES PALAIS-HEPBURN 5348 1000 Serving up the best cocktails in the shire. Selected French and local wines. Boutique bottle shop. Thu 5pm11pm, Fri-Sat 4pm-12am Dinner from 5pm-9:30pm palais-hepburn.com THE FARM DAYLESFORD

0406 690 775 Daylesford's newest event space. Built from recycled tin, wood, striking power poles and 160 year old trusses. thefarmdaylesford.com.au

Q&A

LO S T S TO RY

L O S T

3. What is so great about the local community here?

Our community is ever changing. I love the diversity, resilience & inclusion. There is always someone willing to lend a hand & create some happiness in others lives. We look after our villagers, even if not known to us. That’s my love of living here. I have noticed a decline in people been able to volunteer over the last few years & I hope people can start to see the many benefits and get involved.

A MONTHLY INTERVIEW WITH A LOCAL

MICHELLECLIFFORD Local volunteer extraordinaire Daylesford Macedon Tourism

1. Tell us about yourself and your role in the community?

Well let's see. I consider myself a compassionate single mum of a teen. That is my greatest accomplishment & joy in life, along with my other child, our 4 legged Jack Russell. I'm fortunate enough to have my mumsy in our fab local nursing home, who’s catchphrase is, ‘never grow up, it’s a trap’ Totally agree. My family & friends are integral to my outlook on living here.

I definitely have a left of centre view of life & Daylesford embraces me as who I am. You only have one life, so live it. Even if at times you have triggers that are confronting, there is always some magic in our community to wrap kindness around us.

2. Why do you volunteer?

4. What are some of the challenges you have faced in the past year?

I was made for lockdown. Lol. My son & I enjoyed being home & living in our bubble. We were prepared.

Raising funds & providing support for the community was definitely a challenge but we came up with innovative ways to move with the difficulties.

5. If you were a tourist in our town for a weekend, what would your itinerary look like?

Our region is full of bountiful natural sceneries, so experiencing our enviroment is a must. From Lalambuk, to the blowhole & our glorious water falls & community gardens. Obviously a visit to Daylesford Community Op Shop is a must for a bargain. Lunch or dinner at The Farmers Arms or Jackies on Vincent. So many wineries, so I’d recommend Daylesford Wine Tours just to cover them all. Christmas in July Dinner at The Farmers Arms for Hepburn Regional Community Cheer is such a fun night of auctions, divine food, entertainment & friendly company.

STAY WITH US

Thanks so much for acknowledging the many volunteers that 10 make the cogs of our community turn.

My mum always volunteered and empowered people, I grew up seeing the benefits. My son has volunteered most of his life too. I volunteer as it makes me happy, brings me laughter & bliss. I feel like I am contributing hepburnregionalcommunitycheer.org.au to our community & hopefully making a difference.

LOST Magazine (03) 5348 2008would like to I have ptsd for over 30 years & volunteering gives me thank Michelle for all that she purpose, structure & relieves my anxiety. It's cathartic stay@thehousesdaylesford.com does for our community & diversional.

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