LOST VOl 19 ISSUE 191

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focusing on highlighting local and in-season produce. We deliver dishes that reflect the best of the region, sourcing from local organic farms and produce growers to ensure not only sustainable and tasty dishes, but also generous and deliciously flavoured meals.

CO N TE N TS

The breadth of our seasonal menu is complemented by an extended range of vegetarian, vegan and gluten-free dishes that receive the same attention to detail as all other dishes so that every single guest who walks through our doors can enjoy a tasty Farmers Arms meal. We take great pride in all of our menu and this Tomato ,Basil & Chillli Mussels is one of our staff favourites. We hope you will enjoy making it at home too.

PRODUCE

RECIPE

Living Free

Tomato, Basil & Chilli Mussels

Tomato, Basil & Chilli Mussels Served with Chargrilled Bread Ingredients

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E AT

A Feast For Kings & Queens

When Business Is Pleasure

Tomato Base: 1 Brown Onion (Diced) Cracked Black Pepper Salt Flakes ½ Red Chilli Thinly Sliced 3 Cups Crushed Tomatoes 1 Bunch Basil Rough Chop 1 lt Water 1 kg Mussels Cleaned & Debearded Ciabatta Sliced 1cm Thick for Grilling Method

1. Sauté onions and black pepper, add chillies & cook out for 5 Minutes 2. Add Crushed Tomato salt & water, then cook out for a further 10 minutes 3. Use a food Processor to smooth out tomato and Taste for seasoning 4. In a saucepan add your tomato base and bring to a simmer 5. Add your cleaned mussels place lid on top and steam till open.

6. Place in a bowl with plenty of sauce 7. Garnish with fresh basil 8. Grill Ciabatta & add to side of dish

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DRINK

F E AT U R E

Clay, The Wine Star

The Best Show In Town

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PROPERTY

C O C K TA I L

Candyman

Clear Lines

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C A P T U R I N G T H E P AT H L E A S T T R A V E L L E D

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L O C A L Q & A

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

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

VO L 1 9 I S S U E 1 9 1 | D EC EM BER 2 0 1 9 ABOUT LOST MAGA ZINE

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

LOST TE AM

PUBLISHER

PUBLISHER

EDITOR

CONTRIBUTING EDITOR

Tony De Marco

Theresa Albioli

Taylor Albioli

Ryan Wait

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

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

Mitch Duncan by photographer Chris Turner. Read the full story on page 32.

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ALL RIGHTS RESERVED

found@lostmagazine.com.au ADVERTISING

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

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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.

Renew your skin this summer Lime & Ginger Salt Polish in our Thermal Cocoon 60 min | $195 weekdays | $225 Saturday & Sunday Book midweek in summer and receive a BONUS Papaya Facial Enzyme Peel whilst enjoying the hydro benefits of the Thermal Cocoon The benefits of this revitalising scrub are enhanced with the therapeutic effects of steam & Vichy shower jets in our Thermal Cocoon. Invigorating & revitalising; the treatment begins with dry body brushing to stimulate blood flow and boost lymphatic drainage. Next a luxurious warm ‘de-stress’ oil is applied followed by the Lime & Ginger Salt Polish. The thermal steam warms the body whilst a gentle head and face massage is performed. Vichy shower jets warmly massage the body, washing away the salts leaving the skin smooth and supple. Finish with an application of skin nourishing body cream for ultimate hydration.

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At Cliffy’s, the shelves are filled with local produce and good old-fashioned products.

The menu is made up of satisfyingly good food. The wine corner stocked with seriously good local plonk.

OVERFLOWING WITH COUNTRY CHARM

At Cliffy’s, the shelves are filled with local produce and good old-fashioned products. The menu is made up of satisfyingly good food, and the wine corner stocked with seriously good local plonk.

WWW.CLIFFYSEMPORIUM.COM.AU

30 Raglan Street Daylesford Victoria (03) 5348 3279

LO S T N EW S

Lost News

W

ait... is that the month!? Cue Maria Carey and Michael Buble, it’s time to get festive. What better time than the twelfth month to reminisce about the year gone by.

It’s been a big year for Lost Magazine. So many amazing stories have been explored and presented. It is always worth saying how proud and lucky we are to be here. Each month I feel a rush of joy when I think about the conversations I’ve had with the Lost team and our wonderful contributors.

I am humbled to be writing this letter, I am the first to admit I’m not much of a writer by any means. I’m a person who has a wonderful team and community standing right next to me - the love this magazine receives is more than any words I could begin to write. Thank you for the excitement in your eyes when we deliver Lost each month!

Now, onto a practical note, I hope you have your shared plate for family lunch planned. If not, head to page 31 for a delicious dish from the Farmers Arms. Animus Distillery have wow’ed us again with another lip smackin’ cocktail recipe!

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

What did our writers get up to this month?

Michael spoke with Mitch, the passionate owner of Farmers Arms Daylesford over a delicious meal. He then headed off to visit the charismatic Clay and Renai of Daylesford Wine Tours for a taste of the town.

Mahmood and Meg Ulman present some food for thought on sustainable living. He then enjoys some time at Radio Springs Hotel with the dream team Ken and Jackie.

Amidst Mahmood’s travels, he was welcomed to Leah’s delicious grazing table. Mahmood lastly wanders through Hardwood House with spectacular architect, Adam Kane.

Anthony explores the wonders of photography with Jarrod Andrews, and learns about his mystical imagery.

And that’s that, and now is now.. As always, it is a pleasure to be here introducing the last edition of Lost Magazine for 2019, enjoy!

TAYLOR ALBIOLI Editor

A cooling ale and a sparkling spritz.

Summer salads and platters shared.

A beer garden made to graze and laze for hours.

SPEND SUMMER AT THE DAYLESFORD HOTEL

LUNCH FRI - SUN 12-3PM DINNER 7 NIGHTS FROM 5PM DAYLESFORDHOTEL.COM.AU LO S T M AG A Z I N E | 7

LO ST PRODU CE

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LO S T P RO D U C E

Living Free

A R T I S T A S F A M I LY S TO RY BY M A H M O O D FA Z A L PHOTOS BY CHRIS TURNER

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

LO ST PRODU CE

M

eg Ulman zips past my car on a bicycle with her Jack Russell, Zero, in the front basket and her son, Woody (Blackwood), on the back seat. “We've been car-free for 10 years.

And the first day we got Zero, he was 11 weeks old and jumped straight into the basket.”

We met at the Daylesford Repair Cafe in Victoria park where Woody and her partner Patrick Jones repair bicycles for locals. They then weigh the fixed items as a reminder of how many kilograms they’ve stopped from going into landfill.

“They really want you to watch so they can teach you. So the skills stay in this area,” explains Meg, as Patrick pulls on a bike chain in front of chin-stroking locals. As a teacher, Meg facilitates the Daylesford Culture Club,

the region's free monthly fermenting group.

“I grew up in a bike riding family so I’ve always been on my bike with these two. But before all this I was living a pretty normal kind of existence; flying around on aeroplanes, shopping at supermarkets and not really thinking about the future or the state of the world,” explains Meg, as Zero speeds on to the oval.

Meg has lived in Daylesford with her partner Patrick for 14 years. “I've got an older sister who lives up here, they run Daylesford Organics. I just wanted to hang out with them.

I was working online doing website content.

So I thought I’ll try it out for a year - have laptop, will travel! And when I first moved to Daylesford, I got a job writing for Lost Magazine.”

Sarah Matler Photography

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

LO S T P RO D U C E

Together, Meg Ulman and Patrick Jones, are known as the Artist As Family, a unique form of performance art, illustrating how we should live, get our food and move around; performing low-damage modes of life making.

They live on a quarter-acre permaculture plot, home to the School of Applied Neo-peasantry at Tree Elbow University on Dja Dja Wurrung country.

Meg’s seemingly radical redirection of her life began with frustration, “I was angry,” she explains, smiling. “I was angry when I started to watch lots of docos about things that were happening; like The Corporation and The World According to Monsanto. And I realised

I was living in this bubble.” As her thoughts wound her back to that time, Meg’s aura grows faint.

“The really big shift happened during the federal election, when Howard took to the stage with an economy-driven policy. “He kept saying, number one; the economy will stay strong and I thought, why is he talking about the economy? What about the wellbeing of the people?” Woody runs over to us, in miniature Hard Yakka overalls that have clearly been worn for use. “I was looking for another way to live. Then I heard about permaculture and that one of the co-founders, David Holmgren, lives in Hepburn.”

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

LO ST PRODU CE David Holmgren defines permaculture as a “design system based on ecological principles that draws together the diverse skills and ways of living which need to be rediscovered and developed to empower us to move from being dependent consumers to becoming responsible producers.”

Meg lights up with passion, “There's another way to live; that is really positive, that is about enacting the change, living in the world that you want to see, living as though that world already exists. And it's about low consumerism, it's about doing everything for ourselves. It's about sharing. It's about making things from scratch. Not buying anything new.”

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I asked about us everyday consumers, who want to make a difference but don’t know where to start. “We often talk about our bin liner moment. We were using plastic bags. We thought we don't need a bin liner anymore because we're not putting anything wet into that bin because all the wet stuff is going to a compost. And then it was like, ‘well, what do we actually put in this rubbish bin?’ There was a lot of hard plastics, milk bottles, juice bottles, a lot of those sorts of things. We thought, why don't we try to go without hard plastics? And then it was soft plastics. And then it was what else can we give up?”

Children have protested for their futures in the streets, Meg and Patrick are showing us why adults should lead the way—all it takes is a little faith in the soil we live off. “It feels really good to live within limits, because the world doesn't set limits for you. We live in a world that offers itself up, under the pretence of endless limits, endless choices and endless consumption. And that's not good for the planet. We need to set our own limits and say no.”

Artist As Family @artistasfamily theartistasfamily.blogspot.com

A Feast Fit For Kings & Queens D AY L E S F O R D G R A Z I N G S TO RY BY M A H M O O D FA Z A L PHOTOS BY MARNIE HAWSON

Daylesford Grazing daylesfordgrazing.com info@daylesfordgrazing.com

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n The Importance of Being Earnest, Oscar Wilde writes, “I hate people who are not serious about meals. It is so shallow of them.” In another time, Leah Johnston would circle Wilde’s orbit, draped in lace Victorian dress with Irezumi tattoos blossoming up her back.

“My small farm is surrounded by various gum trees; I like to bring our local fauna into the grazing tables to really showcase the land element.” At Musk Farm, Leah glides around a table with leaves and flowers that blossom on the ends of an opulent feasting table. A decadent assortment of soft cheeses dripping with honey, caramelized crackers and buttery pâté flow from the centre. She's launching her new catering business, Daylesford Grazing.

As people pass by the room, littered with Renaissance paintings and French curtains, they quickly snap a photo.

Leah was raised in the English countryside with a family of vegetarians. “I've always grown up around vegetarians and people who really do care about what they're eating.”

Behind her tortoise shell glasses, she radiates a warm and kind personality, “It wasn't until my grandparents knew exactly where the produce was coming from, that they started eating meat. They purchased a house in Devon, England's lush countryside, and started sourcing meat from the local farmers in the area."

Leah recalls fond memories of her grandparents' home, in particular a monthly event called The Wine Circle. "Most of the houses in the village have thatched roofs in Chittlehamholt, it's quite beautiful. Each member of The Wine Circle brings a bottle of wine and something to eat, like a quiche or some cake and it was a great way to make

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

LO S T C R EATE

friends with people in the village. Children weren't usually allowed at The Wine Circle gatherings but I was an exception...it was mainly older people whose children had left home anyway. My grandparents spend a lot of time in France and they schooled me from a young age on cheese. They'd always put on a magnificent spread at Wine Circle and Christmas time, I guess curating grazing tables is a nostalgic experience for me."

Last year, whilst at a function with friends, Leah was irritated when no one knew where the cold-meats had come from. “It really bothered me because you can really taste the difference with ethically-raised meat. Living in an area with so much great produce you can really tell when food, especially within the catering industry, is just cheap and bad quality produce.” So she launched a sustainable catering company herself.

From studying fashion in London to working with acclaimed designer Zandra Rhodes, Leah

redirects her stylistic flair on dining tables at functions, parties, weddings and romantic getaways. “I think my background in styling has definitely helped with the presentation of the tables. Colours are a really big thing to me, when I'm selecting my foods I try and think of colours that complement each other as well as taste.”

She handles her work like an artist, delicately placing the assortment of cheeses to suit the mood of the room and the event. “I guess my overall look and brand is a bit moody. I always want to create an atmosphere when I'm curating my grazing tables.” Leah’s exquisite table at Musk Farm evokes a celebration that can be likened to Jacob Jordaens’ painting: The Feast of The Bean King. “My aim is for it to look like something from a Henry The Eighth movie or some Edwardian film; a 10 metre long extravagant grazing table that’s overflowing with a variety of cheeses, fruits, vegetables and pâtés…or a picnic with the royal family, one that anyone can treat themselves to.”

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

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Daylesford Grazing is so much more than meets the eye, it’s about nourishing your conscience. Leah wants her company to be proactive about the environment she profits from. “I care about the land, the well-being of our animals and farmers, treating people with respect and taking care of our communities at the foothills of the Great Dividing Range.”

Leah lives on a small acreage and joked about how she started the farm in hope to be able to live directly off the land, with her own meat

supply. However, all of her sheep have become pets and she couldn't dream of eating any of them now. “In Australia, 90% of pork products come from factory farms where pigs never get to go outdoors. We work with Oakwood Smallgoods from Castlemaine, who employ ethical practices and only use free range animals for their meats.”

In Daylesford and the surrounding areas, we are blessed with a range of forward thinking farm gates, farmers markets and food co-ops.

Leah explains, “Daylesford Grazing was an opportunity for us to share the passion of our local small goods communities by inspiring people through their taste buds.”

Leah's contribution doesn’t just end there.

“We believe in practical reactions to climate change. So with the help of Green Fleet, we offset our carbon emissions by planting more trees. And a percentage of all grazing table sales will be donated to Vets Beyond Borders.”

All of the catering supplies are eco-friendly and compostable; “I understand that we can’t all be 100% perfect but even small steps towards sustainability can have a huge impact.

It's definitely hard in the catering industry to be completely plastic free but we are being very mindful when purchasing our fruits and produce to try and be as plastic free as possible.”

Daylesford Grazing encourages the lush world we live in whilst celebrating the best produce nature has to offer. While tucking into the Oakwood Wagyu beef brisket or Max & Delilah’s Chicken Liver Pâté, Leah demonstrates on her grazing tables an opportunity for all of us to eat like royalty… with a conscience.

Daylesford Grazing daylesfordgrazing.com info@daylesfordgrazing.com

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Open 7 days 9am ‘till 4pm No reservations

Delicious all day grazing & take away in the enchanted gardens on Wombat Hill.

Join the #wombatpuppyclub - four legged friends are welcome in the garden.

Don’t forget #thedailybake – a selection of slow fermented sourdough loaves, baguettes, croissants, pastries & doughnuts from the Bake House at Dairy Flat Farm Daylesford – delivered each morning. Pick some up with your morning coffee!

Available for private parties, gro ups & weddings! @wombathillhouse 7017 5999 wombathillhouse.com.au Wombat Hill Botanic Gardens, Daylesford.

Entry off Central Springs Road at Stanhope St.

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LO S T S TO RY

Capturing The Path Least Travelled JROD CAPTURES STORY BY ANTHONY CARRUBBA PHOTOS BY JARROD ANDREWS

STORY LO ST STO RY

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“

t’s either showing someone something they might not see, or inspiring them to go see something they can.”

As an amateur photographer, Jarrod Andrews brings passion and a self-educated eye to his hobby. An avid traveler and thrill seeker, Jarrod first picked up a camera about three years ago. “All these places I was visiting … there was always something cool there.” The eventual decision to take up photography was born out of a love for adventure and sightseeing. “I was always out hiking or bike-riding, I’d think, ‘God, it would be nice to get a good photo there.’”

Before coming to focus on landscapes and nature photography, Jarrod used a GoPro to capture action sports events like kayaking and mountain biking. He leads an active life as a personal trainer on weekdays, taking off on the

weekends to camp, travel and hike. “For me, I’m pretty go-go-go.” Getting out of the city and off the beaten path is half the fun. “If it’s hard, I want to try it.”

“The hardest photo I’ve ever had to [take] was at Mount Buffalo. I wanted this shot with the snow and just the peak … I reckon I went up eight times. It’s about a seven-hour round trip. Every time I went it was either too cloudy, [or] it was too much snow … it was just one of those spots, you could just never get anything good.” Trekking out to Victoria’s alpine region every weekend for months, Jarrod eventually snagged his dream shot. “I was meant to go home, but the forecast was looking good. So, I ended up staying, and I got the right shot. I didn’t leave the mountain ‘til 8PM, a sevenhour drive, [I] had work the next morning.”

Once that challenge had been conquered, Jarrod quickly moved on.

Musk Lane Wine.

Urban Winery / Cellar Door Wine Bar / Beer Garden Open Saturday & Sunday 12-4 Small Batch / Lo-Fi Minimal Intervention / Handmade Wine 1 Turner's Lane,

Kyneton

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LO ST STORY “This year, I went to New Zealand in autumn.”

Capturing the famous Wanaka tree with “snow on the mountains, the leaves yellow” was a highlight. “One of the photos I’m most proud of, because it’s so hard to get.” Jarrod’s work as an amateur earned him a spot as a feature photographer for Canon Australia. “They don’t just give [their equipment] to anyone. They put one or two photos of mine on Instagram.”

Then, Jarrod personally ran their entire Instagram page for a week.

“The most people who get this sort of stuff are professionals … I’m self-taught, I sort of picked up a camera and worked out my own style.” Amateur photography has exploded with the advent of social media. “An amateur just speaks to the everyday person a lot more.

It brings your everyday person into the art of photography.”

“It’s to show something to someone who might not ever see it.” Whether it’s hiking at night or rising before dawn, Jarrod strives to capture uncommon images. “I feel like most people

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miss the best times.” At Lake Daylesford, for instance, “there’s a much better chance to get that lake flat, calm, glassy with a fog on it in the time before the sun rises [when] most people are either asleep or having breakfast.”

As much as he wants to inspire others to get out and travel, Jarrod also sees “a doubleedged sword. I want everyone to see it, but then I know I would be sharing it with people yelling and screaming … I kind of like the fact that I’ve got it all to myself and then I take my photo and I share that.”

A fascination with the unknown will always drive Jarrod further afield. “Top of my list [is] Mongolia. [It’s] not very touristy, not many people go there. The more a place gets popular, the less I want to go there. I want to show people places that don’t get seen much, or are hard to get to.”

Jarrod Andrews jrodcaptures@gmail.com @jrodcaptures

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Clay, The

LO S T D R I N K

Wine Star D AY L E S F O R D W I N E T O U R S

I

t’s doubtful a dose of the flu would figure in too many business plans, but for Clay Watson, the flu helped launch his business.

Bed-ridden in his Daylesford cottage one weekend, Clay was working on the website for a vague idea he’d been playing around with about starting a company specialising in bespoke tours of local wineries. In his delirium, Clay inadvertently published the website. The next day, he started getting enquiries. When his wife Renai asked him what he’d done, Clay replied: “We’ve just started Daylesford Wine Tours, babe – we’d better buy a bus”.

Lesser mortals may have been thrown by such an abrupt entry into the world of small business but both Clay and his wife are actors and so have been on crazier rides. Clay had roles in the Hollywood blockbusters The Matrix Reloaded and The Matrix Revolutions and so had experienced the kind of rollercoaster ride that level of exposure can bring. In a way, it was what led him to Daylesford.

Clay had returned to Australia to slow things down a little after five years in LA. He met Renai on an acting job in Sydney and then moved with her to Melbourne after Renai landed an acting gig there. One weekend they

STORY BY MICHAEL HARDEN PHOTOS BY CHRIS TURNER

made a trip to Daylesford. The moment they hit the main street they both knew they could live there.

“We never really left in our minds after that first time and packed up everything, bought an awesome little mining cottage and set up our lives in Daylesford,” says Clay. “I managed the Palais for a while and Renai was at The Perfect Drop (now closed unfortunately) which was a great way to meet all the locals and create an amazing circle of friends.

“It was also a great way to meet the local winemakers and creators and I was immediately blown away by their humble natures and sensationally clean produce.

Coming from humble beginnings in and around wineries in South Australia, I was always in awe of these magicians and very surprised that there wasn't a service touring the Daylesford cellar doors.”

Others were obviously surprised too.

Daylesford Wine Tours quickly went from a part-time, weekend only deal to a seven day a week venture. The original bus tours are going strong but there’s also been an upswing in corporate bookings for events like Tour de

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

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Trivia that include local tastings and trivia as team-building exercises and Chirstmas office tours. And the original bus has been joined by a stretch BMW.

times, the winemakers are on hand to take customers through the wineries, offering barrel tastings and winemaking secrets. Daylesford Wine Tours also work in partnership with local businesses like the Farmers Arms, Renewal Massage, Peppers and Lake House.

Clay’s not surprised that the interest is so strong.

Both Clay and Renai are still in the acting game but two young kids and a business means they’re choosy about the jobs they accept.

“People are blown away by how clean and hands-on the produce is around here,” he says.

“The grapes are handpicked, there’s a minimal amount of spraying and minimal amounts of sulphur used in the winemaking process. Our clients love that you can have a good drink and not feel crap the next day.”

“And we love working alongside these producers,” says Clay. “To be honest, we don’t like leaving Daylesford too much these days.”

Then there’s the private, bespoke nature of the tours. During the week, many of the cellar doors are not open to the public but Clay has keys and leads the tastings himself with help from his black Labrador Maizy. At other

BM

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From The Farmers kitchen To Yours

LO S T R EC I P E

The Farmers Arms Hotel Daylesford is not your average pub. It boasts a truly seasonal menu, focusing on highlighting local and in-season produce. We deliver dishes that reflect the best of the region, sourcing from local organic farms and produce growers to ensure not only sustainable and tasty dishes, but also generous and deliciously flavoured meals.

The breadth of our seasonal menu is complemented by an extended range of vegetarian, vegan and gluten-free dishes that receive the same attention to detail as all other dishes so that every single guest who walks through our doors can enjoy a tasty Farmers Arms meal. We take great pride in all of our menu and this Tomato ,Basil & Chillli Mussels is one of our staff favourites. We hope you will enjoy making it at home too.

Tomato, Basil & Chilli Mussels Served with Chargrilled Bread Ingredients Tomato Base: 1 Brown Onion (Diced) Cracked Black Pepper Salt Flakes ½ Red Chilli Thinly Sliced 3 Cups Crushed Tomatoes 1 Bunch Basil Rough Chop 1 lt Water 1 kg Mussels Cleaned & Debearded Ciabatta Sliced 1cm Thick for Grilling Method 1. SautÊ onions and black pepper, add chillies & cook out for 5 Minutes 2. Add Crushed Tomato salt & water, then cook out for a further 10 minutes 3. Use a food Processor to smooth out tomato and Taste for seasoning 4. In a saucepan add your tomato base and bring to a simmer 5. Add your cleaned mussels place lid on top and steam till open.

6. Place in a bowl with plenty of sauce 7. Garnish with fresh basil 8. Grill Ciabatta & add to side of dish

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

When

Business is Pleasure FA R M E R S A R M S D AY L E S F O R D STORY BY MICHAEL HARDEN PHOTOS BY CHRIS TURNER

LO S T EAT

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LO ST EAT

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LO S T EAT

I

t started as a joke. Mitch Duncan and his partner Steve had been coming to Daylesford for several years to visit friends and every time they visited, they’d end up at the Farmers Arms Hotel.

“We loved the feel of the place and it felt like our local, even though we only got there every couple of months,” says Mitch. “It was always a cracker night and we used to say – as you do drunkenly at the end of the bar – if this place ever comes up for sale, we should buy it.”

And then it happened. Four-and-a-half years ago, a friend rang Mitch to tell him the pub was on the market and so he and Steve decided it wasn’t a joke. Suddenly they were publicans.

“We loved the idea of having such an iconic place,” Mitch says. “But we’d never run a hospitality business before. Steve’s a doctor and I’d retired from the automotive industry and had interests in property development. For the first six months we worked there ourselves

but realised pretty quickly that it was best for us to get out of the way and concentrate on the business side of the business and let the hospitality professionals, led by long-term team member Megan Evans, do the fantastic job they do.”

It was an excellent decision, not surprising given Mitch’s successful business track record.

He set about attracting the best people to work at the Farmers Arms, like General Manager Mel Nolte, by “creating an amazing place to work”, one where the team had a sense of autonomy.

“If people don’t have a great place to work and a sense of ownership then they treat their job as transient,” he says. “We really worked at making it a good place – updating equipment and work spaces, making sure they get time off, engaging them and training them so they can grow with the business.”

He’s also been very careful about any changes he makes to the Farmers Arms, understanding L O S T M A G A Z I N E | 35

LO ST EAT the delicate balance that makes it as friendly to locals as to visitors.

“I think there might be a riot if we tried to drop any of those,” says Mitch.

“We’re just about to start a major renovation where we’ll be knocking off the back wing, installing a state-of-the-art kitchen, offices and staff rooms and returning the kitchen space to its original function as a dining room,” Mitch says. “But we’re not going to touch the front bar – that stays the same. We leave the cracks in the vinyl on the bar, we leave the scratches and the dents and the bumps because it’s a 161-year-old pub and it just has all those chips and bumps. That’s part of the feel of the place.

It’s what people love.”

There are other changes afoot. The success of the Art Suites accommodation that opened across the road from the Farmers Arms 18 months ago, prompted Mitch and Steve to buy the Great Western Hotel in Ballan. It’s currently being renovated and will include ten hotel rooms in the mix along with several other hospitality ventures that are due to open in early 2020.”

Head chef Chris Timmins has worked to get the right balance with the food. The oncestatic menu now changes completely every season, taking advantage of great local produce, but there’s also a Farmers’ Classics list that keeps favourites like pork belly and fish and chips in play. The same goes for the Friday night meat raffle.

It seems like Mitch Duncan is making all the smart moves but he’s quick to deflect any praise for the success of the Farmers Arms.

“If there’s anyone who’s the hero here it’s the team, not me,” he says.

Farmers Arms Daylesford 1 East Street, Daylesford 5348 2091 thefarmersarms.com.au

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

97 Main Road Hepburn Springs

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03 5348 1156

frankandconnies.com.au

HOTEL PRODUCTS DIRECT Commercial Bed Linen

Bedding Accessories

Guest Shampoo & Soaps

Alcoholic Beverages

Hotel Towels

Portion Controlled Food

Robes & Slippers

Tablecloths & Napkins

Room Accessories

Cutlery & Signages

www.hotelproductsdirect.com.au 1300 651 355 E: sales@hotelproductsdirect.com.au

Allendale Studio presents Individually hand dyed garments & sculptures by Dianne Coulter

Open Saturdays & Sundays from 11am - 4pm or by appointment M: 0448 504 547 Ph: (05) 53 456 378 E: allendalestudio@gmail.com Address: 4154 Creswick-Newstead rd C283 Allendale, Vic 3364

Exceptional Furniture made in Daylesford

Boon Bromley 39 East St Daylesford www.boonbromley.com L O S T M A G A Z I N E | 39

LO ST FEATU R E

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

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The

Best

Show

LO S T F EATU R E

In

T own

A

t the centre of the universe, in Lyonville, is the greatest show on Earth; the Radio Springs Hotel.

Behind the bar, Ken Parfrey pours another Guiness for his loyal band of punters.

His partner, Jackie Airey, serenades the floor with attitude. By the door, an Irish woman sings a capella, “The Bonnie Banks o' Loch Lomond,” as the clinking of knives from a dinner party winds down before the guests join in the chorus.

For a moment, the atmosphere has teleported everyone, who thought they were going out for dinner or a quiet drink, to some far away place.

“My father was always bringing home films, pre VHS, you could hire 16mm and Super 8mm films. But even at the age that I am, everything is still new.” Aside from the 1920s themed bar and rustic restaurant, Radio Springs is a cinema that screens exotic films in their original format; 16mm and 35mm film.

“Just recently we screened Buster Keaton’s The General, a German reconstructed print that was absolutely stunning to watch. But my joy was seeing young kids, who I thought would really hate it...just shine. They were jumping up and down with laughter. This is a film that was made in the late 1920s and it’s still as funny and relevant today.”

Throughout the 90s, Ken was widely considered the best cinema projectionist in Melbourne. He worked at the Nova Cinema and the Melbourne International Film Festival.

As a projectionist, he was bringing to life the stories of artists. On the floor of Radio Springs, he has an opportunity to come out of the dark and present his vision. “We had to be fearlessly different. We’ve lasted ten years in hospitality. So we’ve earned our stripes. We just do our own thing.”

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LO ST FEATU R E

On Saturday night, a man in denim overalls takes to his banjo with soul crushing rhythms.

“We support a lot of the old timey blue-grass guys ‘cause they don’t get a guernsey. And it’s fun style music.” A woman, armed with a cocktail, bobs and dances the twist as the twang of the banjo lights up the atmosphere.

“I’m looking forward to having some outdoor performances during Summer. Hoping to do some crazy gin things in the garden, some wild dance shows in the back beach bar.”

In quirky rooms cluttered with vintage lamps and littered with books by Orson Welles or Klaus Kinski, Radio Springs feels like collage of a film set complete with a mysterious cat that swaggers around like a young Brando. “I want it to be like this magic carpet, we want to take everyone on a ride. If these people have made an effort to come to us, we sure as hell have to make sure we give them a great ride and make something spectacular for them.”

A local bottle of Passing Clouds wine and cheese board can be ordered in the cinema. As the lights dim on movie night, the title cards in black and white read, “Mr Hulot’s Holiday by Jacques Tati.” A 1950s French comedy played in film. Ken watches the flashing projection illuminate the faces of his guests. But that’s not what it’s all about.

Ken says, “I just wanted to create a bar, where my mother could have a pot of tea. And read her gardening magazines. And no one would bother her. I think we’ve achieved that.”

Radio Springs Hotel 1 High St, Lyonville 5348 5562 radiospringshotel.com.au

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LO ST PROPE RTY

Clean Lines

ADAM K ANE ARCHITECTS S TO RY BY M A H M O O D FA Z A L

H

ow does it feel to live as though you are at one with nature? The answer might be nestled high on Wombat Hill in Daylesford; Hardwood House. The country home represents a sanguine escape that captures the mood of the respective culture through design that is drenched in history.

For Hardwood House, Melbourne architect Adam Kane fuses the romantic mood of alpine European chalets with nuanced modernity – built in collaboration with his parents, former design director Barry Ludlow and interior designer Renata Kane.

The Hardwood House was designed with a flexible floor plan that serves as a home for his parents, or two luxury rentals with private entrances, facilities and views. When asked about the process of collaborating with his parents, Adam said, “We would constantly be calling each other and emailing through ideas, and catching up for dinner, we would quickly move the plates aside and start drawing.”

“The building is somewhat of a contemporary version of the historic miners’ cottages of the area. Daylesford and the surrounds are our favourite rural areas for architecture.

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A country aesthetic needs to be referenced within the design, without simply replicating a mock miner’s cottage,” explains Adam.

“Architecture needs to reference the setting, and a response of materiality or form that would be appropriate for Daylesford, wouldn’t work down at the beach or in the city.”

In the late 1800s, the miners of Cornish and German origin implemented their traditional building skills to build homes close to their work sites. Miners' cottages would be unadorned, single storey with double gable roof extensions, creating the distinctive zig-zag outline. Reflecting the virtues of labourers, the traditional cottages would pride function over style – Hardwood House evokes the beauty of history by revealing the bones of that functionality.

“The honesty of expressing the gabled façade internally, was quite rewarding.” Adam explains with pride, “It was important that from both inside and out, it read as the same house. Had we designed a traditional flat ceiling it would have also lost the sense of openness and theatre.” The result is a dramatic ambience that combines dark wood and orange hues that evokes the age-old tranquillity of a fireside conversation.

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LO ST PROPE RTY “The timber floor, wall and ceiling linings, all of which were locally sourced and hand finished, add a sense of warmth and luxury for the inhabitants, whilst referencing the surrounding plantation,” explains Adam. “From early on in the design process we strived for a unique approach to the use of timber…roughsawn timber was selected as wall and ceiling linings and treated in a warm, deep, hand stained finish, achieving a sense of enclosure and comfort.”

Each of the rooms, delicately frame views of the garden like moving images; a seasonal kaleidoscope of dark greens, sombre violets and fading pink. With consistent reflection of the outdoors, Adam has managed to illustrate the comfort of living amongst nature.

Adam Kane Architects 03 9690 2689 adamkane.com.au

Take home the taste of Spa Country.

Organically grown and hand harvested in Hepburn.

Available at Hepburn General Store and Daylesford Organics.

Farm Door Sales by arrangement. Contact Claire on 0419134084. www.lithiaspringsolivegrove.com.au 48 | L O S T M A G A Z I N E

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Black gallery is a working artists’ studio and exhibition space developed by local artist Cristina Doyle.

Black gallery will open its doors to the public for the first time on December 14. The exhibition space will showcase large and small scale contemporary paintings on canvas, block prints and sculpture.

As artwork on exhibit is created in the adjacent art studio there is a rare opportunity to meet with the practising artist.

Black gallery is inviting the local community to a sneak preview and will be serving refreshments between 3 and 5pm on December 8. If you would like to attend, please RSVP. Our artistic community in the Central Highlands continues to grow as well as mature and, it is anticipated that Black gallery will be another cultural initiative for our region.

OPENS Decemb er 14, 2019

Blackgallery preview Dec. 8, please RSVP via SMS: 0409 137 157

BOWEN & KENNETH

Interiors

w w w . b o w e n k e n n e t h . c o m

Specialising in accommodation styling, Bowen & Kenneth Interiors create unforgettable spaces, balancing form and function to bring you the maximum return for your investment. Call us today for a free consultation.

PH: 03 5348 1678 | customerservice@bowenkenneth.com

Pizzeria

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

5348 4123

|

Home deliveries FRIDAY TO SUNDAY

24 Albert Street Daylesford

|

www.pizzerialaluna.com.au

BOOZY BRUNCH EVERY SATURDAY Delight in free flowing bloody marys, spritzes and Cliffy’s signature mimosas while you enjoy brunch under the grapevine-laden verandah or at one of Cliffy’s cosy tables inside.

OVERFLOWING WITH COUNTRY CHARM www.cliffysemporium.com.au/boozy

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LOST REAL ESTATE IMAG E BY MARNIE HAWSON

28-20 Hill Street, Daylesford FOR SALE Hillendale House on Wombat Hill has been lovingly restored and is surrounded by stunning gardens and 90 year old trees. Constructed in 1861, the solid brick and timber house has also partially operated as popular boutique accommodation. The residence comprises 4 principal rooms and the guest wing comprises a further 5 rooms surrounded by a wide verandah.

Moments walk to restaurants, shops and Daylesford’s Convent Gallery.

Robert Broadhurst 0488 300 900 | Kim McQueen 0417 116 657

25 Stanbridge Street, Daylesford FOR SALE A beautiful and productive garden enhances the historic character of “Kilmaley”. Set on 2,000 sqm (approx.) of corner land, the four-bedroom home features a spacious living room, lounge and dining room, cellar, and a stunning garden with century old Walnut trees, vegetable and berry beds, herbaceous perennials and privacy hedging. Metres to Wombat Hill Botanic Gardens and an easy walk to Daylesford’s cafes and shops.

Kim McQueen 0417 116 657 | Robert Broadhurst 0488 300 900

LO ST R E A SONS

Reasons To Get Lost in December...

C O M P I L E D B Y TAY L O R A L B I O L I IMAG E BY MARNIE HAWSON

DAYLESFORD HIGHLAND GATHERING Come along and enjoy a wee bit of Scotland in the picturesque tourist town of Daylesford, Victoria. The Daylesford Highland Gathering is held annually on the 1st Saturday of December and is the first gathering of the season.

Our charming Gathering includes a captivating Street March in the Main Street of Daylesford and then a full days Drumming, Piping and Dancing at the picturesque Victoria Park, located at the southern entrance of Daylesford. The end of the day is heralded spectacularly with the Massed Bands, which is an experience not to be missed!

07 December, Main Street of Daylesford Please visit daylesfordhighland.com for more information

EXCLUSIVE WINETASTING @ BOTANICA ESTATE Botanica Estate, one of the regions boutique vineyards, will open their cellar doors for two Saturdays only in December 2019.Put these dates in your diary so you don’t miss this opportunity to taste their beautiful wines and explore the estate’s gorgeous garden, including rare tree peonies.

Sit on their deck and soak up views of the garden, vineyard and ‘Frog Pond’ while tasting premium wines in the spring sunshine. Sparkling wine will also feature on these three days.

07 and 14 December, 1294 Romsey Road, Romsey Email to secure your retereat at relax@maiaveda.com.au, or call 0420 580 886

SPLINTERS CAFE LAKE DAYLESFORD Opening on the 18th December, with an emphasis on meeting the needs of the locals and visitors alike.

Splinters Cafe will be open 7 days a week, including public holidays.

Opening on 18 December, Lake Daylesford 0422 253 236, adam.mullenger@bigpond.com

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LO S T R EA S O N S

ROSS WILSON & THE PEACENIKS From the legendary band Daddy Cool whose number one anthem Eagle Rock smashed all previous sales records in Australia, to the 1977 formation of Mondo Rock, delivering 80’s hits ‘Cool World’, ‘State of The Heart’, ‘Chemistry’, ‘No Time’, and ‘Come Said The Boy’ and into the 21st century as a solo performer, Wilson has never been out of the limelight. Come Back Again to see an absolute solid gold legend of rock and his full band ‘The Peaceniks’ perform all his hits!

DINESMART Since 2003 DineSmart has applied the simple model of asking diners to chip in a small donation to their bill and granting those donations to combat homelessness in the local community. The collective power of restaurants and local diners working together, makes it such a success!

DineSmart is back with 111 participating restaurants, including Daylesford Cider, Lake House, Sault and Parkland Kyneton.

In addition, Daylesford Cider will be matching the total figure contributed by their kind and generous patrons.

7.30pm, 07 December Palais-Hepburn, Hepburn Springs

21 November - 31 December streetsmartaustralia.org

SILVER RING MAKING WORKSHOP Design and create your own made-to-measure sterling silver ring in just one day. Sit at a traditional jeweller’s bench and learn to use precision tools including calipers, files, pliers, hammers, a soldering torch, ring mandrel, punches and more. Choose your own design and finish including textured, brushed, polished, oxidised or fine silver. This workshop is super fun and no previous experience is necessary.

9:30am-4:30pm, 07 December Pod Jewellery Studio in Kyneton podjewellery.com.au L O S T M A G A Z I N E | 57

DECEMBER LOCAL MARKET GUIDE SATURDAY 7TH

SATURDAY 14TH

SATURDAY 21ST

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

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

CRESWICK MARKET 9am-1pm Napier & Victoria Street, Creswick

WOODEND FARMERS MARKET 9am-1pm High Street, Woodend

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

SUNDAY 15TH

SUNDAY 8TH CASTLEMAINE ARTISTS MARKET 9am-2pm Western Reserve, Castlemaine (Opp Farmers Market) CASTLEMAINE FARMERS MARKET 9am-1pm Forest Street, Castlemaine

CLUNES FARMERS MARKET 9am-2pm Collins Place, Clunes MALDON MARKET 9am-2pm Cnr Church & Edwards Street, Maldon

SUNDAY 22ND

WOODEND LIONS CLUB MARKET 9am-2pm High Street, GLENLYON VILLAGE MARKET Woodend 9am-1pm Glenlyon Hall, Glenlyon EVERY SATURDAY LEONARDS HILL HALL & COUNTRY MARKET 9am-2pm Ballan-Daylesford Road, Leonards Hill TRENTHAM FARMERS MARKET 9am-1pm Trentham Town Square, Trentham LANCEFIELD & DISTRICT FARMERS MARKET 9am-1pm High Street, Lancefield

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

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

GISBORNE ALL SEASONS MARKET 9am-3pm Gisborne Village Shopping Centre, Gisborne IMAG E BY MARNIE HAWSON

ADVERTISE YOUR BUSINESS IN THE REGION'S LARGEST CIRCULATING MAGAZINE C A L L 0 4 3 0 0 6 8 9 9 9 T O DAY O R E M A I L A DV E R T I S I N G @ 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

Martin Street Coffee Roasters 21 Martin Street, Blackwood 5368 6525 58 | L O S T M A G A Z I N E

LO S T P RO P ERTY

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

LAVANDULA FARM 5348 3329 350 Hepburn-Newstead Rd Shepherds Flat.

Open 10.30am-5.30pm Fri-Tues (7 days in school holidays). lavandula.com.au

BISTRO TERROIR 5348 1678 6 Howe St Daylesford.

Open Weds 3-11pm, Thurs-Sun 11am-11pm.

A neighbourhood French Bistro. bistroterroir.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

DOS DELICATESSEN 5348 3756 2/97 Vincent St Daylesford.

Open daily.

Mon-Thurs 7am-6pm Fri 7am-7pm, Sat 8am-7pm, Sun 8am-6pm. dosdeli.com.au

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

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

HEPBURN GENERAL STORE

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

KOUKLA CAFE 5348 2363 82 Vincent St, Daylesford.

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

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

WINE BARS, HOTELS & BOTTLE SHOPS DAYLESFORD HOTEL 5348 2335 2 Burke Sq, Daylesford.

Dinner every night from 5pm, lunch Fri-Sun. Hotel, bottleshop and accommodation. daylesfordhotel.com.au 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

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LO ST PROPE RTY

HOTEL FRANGOS 5348 2363 82 Vincent St Daylesford.

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

GALLERIES & STUDIOS BUDA CASTLEMAINE 5472 1032 42 Hunter St, Castlemaine.

Weds - Sat 12-5pm Sundays 10am-5pm Explore the historic house, garden and museum. budacastlemaine.org

SWISS MOUNTAIN HOTEL

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

RED DOOR GALLERY ON FRASER 0408 034 017 69 Fraser Street Clunes.

Open Thurs to Sun 10am4pm or by appointment.

Featuring local and regional artists.

swissmountainhotel.com.au

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

Open 7 days. Mon-Fri 12pm-late. Sat-Sun 10amlate. Wine Shop & Bar. wineandthecountry.com.au

reddoorgalleryonfraser.com

SHOP TILL YOU DROP BOWEN & KENNETH 5348 1678 Shop 1, 9 Howe St Daylesford. Open 10am-5:30pm every day except Tue. Stylish home decor & furnishings, local artisan wares. bowenkenneth.com

WINERIES, DISTILLERIES & CIDERIES 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 DAYLESFORD CIDER 5348 2275 155 Dairyflat Rd, Musk.

Craft cider & cellar door opens for drinks 7 days.

Weekdays 11am-4pm Weekends 10am-5pm daylesfordcider.com.au PASSING CLOUDS 5348 5550 30 Roddas Lane, Musk.

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

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Bromley & Co.

BoonBromley

BROMLEY & CO. Boon Bromley BOON BROMLEY 39 East St, Daylesford.

39 East St, Open FriDaylesford.

- Mon 10.30-4p Open Fri-Mon 10.30-4pm Art gallery and furniture Art gallery and furniture showroom. showroom. bromleyandco.com www.bromleyandco.com boonbromley.com www.boonbromley.com BUSTER MCGEE 5377 3618 10-12 Howe St, Daylesford.

Open 10am-5.30pm.

Closed Tue. Late night ’til 7pm Thur/Fri. Men's clothing, grooming & gifts. bustermcgee.com.au ECASA DAYLESFORD 5348 1802 89 Vincent St, Daylesford Classic. European.

Homewares ecasadaylesford.com.au

TO LIST YOUR BUSINESS IN

LO S T P RO P ERTY

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

WELLNESS & BEAUTY JASMINE BEAUTY THERAPY 5348 3363 3/9 Howe St, Daylesford.

Open Tues - Sat 9am-5pm.

Discover the best version of you.

RAISE YOUR

jasminebeautytherapy.com.au

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

THE SPA AT LAKE HOUSE

L'PAPILLON 5348 2008

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

Mineral water bathing and luxurious treatments mineralspa.com.au XISTANCE HOLISTIC FITNESS & GYM 0434 489 037 10 Mink St, Daylesford.

Open daily 5am-10am xistance.com.au

SERVICES OZ-TRANS 0407 697 877

FRE I G HT · T R A N S P O RT · R E M OVA L S

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

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

THE GREEN STORE 0428 853 506 12 Market St Trentham.

Myotherapy, Remedial and Therapeutic Massage and luxurious body treatments.

Open daily 10-5pm thegreenstore.com.au

5348 3329 4 King St Daylesford.

Open daily. Bookings essential.

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

DAY L E S FO R D AN D CEN T R A L H IG H LA N D S

ACCOMMODATION

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

holyrooddaylesford.com.au

10 Perrins St, Daylesford.

Stylish cottage accommodation a short stroll from the centre of Daylesford thehousesdaylesford.com

L'ÁTELIER 0408 589 520 89A Vincent St, Daylesford.

Apartment above eCasa right in the heart of bustling Daylesford.

Airbnb & Instagram @mia_casa_daylesford PEPPERS HOTEL 5348 2202 124 Main Rd, Hepburn Springs. Open 7 days.

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

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

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

FARMERS ARMS HOTEL DAYLESFORD At the east end of town, just a stone’s throw away from the Wombat Hill botanic gardens sits the Farmers Arms Hotel Daylesford. Our motel-style art suites, conveniently located across the road from our iconic gastro pub feature chic, luxe interiors with modern bathrooms, rain-head showers, flat screen TV and Netflix access... The perfect base for you to explore our beautiful “spa country” Daylesford.

FREE WI-Fi FREE On-site parking FREE In-room mini bar FREE Daily housekeeping FREE Tea & espresso coffee FREE L’Occiatane toiletries FREE Inclusive late checkout

Pay for ONE, Stay for TWO! Pay for one nights accommodation in our luxury Art Suites & stay for two nights. Receive a FREE upgrade to superior suite, a FREE welcome drink on arrival as well as FREE breakfast for one morning. Use code ‘LOST1’ to redeem offer when booking direct through our website.

2 EAST ST DAYLESFORD • 03 5348 2091 • THEFARMERSARMS.COM.AU

LO S T S TO RY

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

BY THE LOST TEAM.

B

illy O'Connor is a very familiar face around town…. Always up for a laugh and a conversation. Born of the time when respect and manners were priority. Billy is the epitome of how most of us would envisage our lives to be at his age. Happy, strong and with so much hope and optimism. Enjoy reading Billy’s story….

How long have you been living here and what brought you to Daylesford?

BO'C: I moved here with my wife in 2008. My wife was unwell we moved to be closer to family.

We moved from Malmsbury.

What do you most enjoy about living in Daylesford?

Tell us about yourself and your life so far?

BO'C: When I was young, my family circumstances resulted in me and my siblings (2 sisters and a brother) to not being able to live in the family home. I gre up in an orphanage in Melbourne.

When I was 17, a woman came to the orphanage looking to take a boy in as a friend for her only son. I had transitioned to living in the hostel then and working. I lived with her and her son from then. During this time I used to go to dances a lot and this is where I met my wife. We used to go to dances all over the place, particularly the "Trocadero". We eventually got engaged and marrying. We lived together in Coburg, the house where my wife lived all her life with her family.

After our fourth child, we moved to Dallas in Broadmeadows. It was a new area then, still surrounded by paddocks and dirt roads. We had two more children - all girls! I used to work for the State Electricity Commission (SEC) and because this job had me travelling a lot I moved jobs to the Melbourne City Council (MCC) to be home more with the family. I stayed there until I retired at 57. After all the family had grown up, my wife and I then found an interest in antiques including restoration. We had an antiques shop in Camberwell and Maldon. We've lived in different places since selling the family home many years ago; Camberwell, Maldon, Malmsbury and Daylesford.

BO'C: I was my wife's full time carer and didn't get to socialise a great deal back then. After my wife passed away, I would go to the Farmers Arms Hotel on a Friday night. The community was very caring, kind and accepting. They included me and I met some very good people.

It's the people in the community that I enjoy about Daylesford and that I'm closer to some of my family.

What's your most memorable life moment that has helped shape who you are today?

BO'C: A number of things... When I left the orphanage for the last time and when Granny Hill came looking for a friend for her son. Living in the orphanage shaped my life and my life circumstances set me to make clear decisions of what not to do when I grew up, especially from my family situation. Other most memorable things in my life was getting married to my wife and having a beautiful family.

What are your thoughts on the township / community?

BO'C: I think it is a good community. It includes everyone and people are accepting. I have made really good friends here.

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