LOST Magazine Vol 20 Issue 120

YO U R S T O K E E P

VO L 2 0 I S S U E 1 2 0

CO N TE N TS E AT

PROPERTY

All Hail The Virgin

BEETROOT TARTARE

08

COOKING LIQUID

Grog 17 F E AT U R E

A Brush with History

75g water Lewellyn House

Beetroot Cook in bags , 93c in sous vide for 6h leave to cool then peel.

A True Craftsman

300g olive oil

Combine all ingredients

Dice beetroot into small 3mm cubes must be even and the same size. Plac in cooking juice to cool further

BEETROOT TARTARE 9

9

4 large Beetroot (top and tail)

34

Fennel Sauce 600g fennel fronds 3 egg yolks 180g iced water D R150g I N Kapple juice 3g xanthan gum 300g oil 25g salt

(03) 5348 2008

30g parsley

thehousesdaylesford.com

stay@thehousesdaylesford.com

30g chervil 15g thyme 15g dill

Cool Climate Pioneers

3 bay leaf 20g black peppercorn 300g beetroot cooking liquid

Place apple juice,water and fennel fr a blender for 10 seconds and strain a place liquid back in.

40

Add yolks and xantham salt in, blend seconds. Pour oil in slowly to emulsif

18

Beetroot Ribbons

R E TA I L

R E CUse I P aE peeler or slicer, and finely trim

sides. Place into the beetroot liquid t macerate for 24 hrs, then drain and s aside.

Cheers to the Region

Beetroot Tartare

Plating Arrange beetroot tartare mix on a pl using an egg ring to keep in shape.

Release. Arrange beetroot ribbons o of the tartare, with fennel to top.

55

26

L O S T N E W S

PAG E 07

F R E S H I S B E S T A G I F T L O S T R E A L E S TAT E

32Tom Brockbank C R E AT E

225g red wine vinegar

Large historic residence with clean, vintage charm. Established Circa 1861

by Daylesford’s first parliamentarian, the property is rich in history. Located in that same premier Wombat Hill precinct, lodgers will find themselves across from the distinguished Convent Gallery, and not far from the centre of Daylesford proper.

18

RECIPE WITH THANKS TO

EXECUTIVE CHEF, HOTEL BELLINZ

PROPERTY OF THE MONTH

C O C K TA I L

Lewellyn House

PAG E 4 6

PAG E 5 0

PAG E 56

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

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 | 3

VO L 2 0 I S S U E 1 2 0 | D EC EM BER 2 0 2 0 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

Ryan Wait

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

Tom Brockbank from The Virgin Cafe by photographer Chris Turner. Read the full story on page 08.

DISTRIBUTION

taylor@lostmagazine.com.au ADVERTISING

taylor@lostmagazine.com.au 03 5348 2324 | 0490 182 318 ONLINE SUBSCRIPTIONS

www.lostmagazine.com.au SOCIAL MEDIA

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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.

Rewild yourself.

Small batch, naturally fermented, raw and alive.

Made in Daylesford, for a cultured gut.

Join us, and learn more: thefermentary.com.au @thefermentary

LO S T N EW S

Lost News

C

an you believe it’s December already? We’re coming to the end of a very memorable year.

Even though we’ve had our ups and downs during these last months, I’ve been so proud of our little corner of regional Victoria. Over these last few months I’ve found it interesting to read about the experiences of people who lived through the erroneously named Spanish Flu of 1918 - 1920. As people were finally beginning to emerge from lockdown, 15 year old Violet Harris of Seattle simply wrote, ‘The ban was lifted to-day. No more masks. Everything open too. 'The Romance of Tarzan' is on at the movie theater as it was about 6 weeks ago.’ It’s funny how things haven’t changed that much after 100 years!

This month, Mahmood had the opportunity to meet one of our region’s true craftsmen when he sat down for a chat with Benny from Heaps Good Leather. After this, he stopped in for a chat with Matt, the owner of Ballarat’s generational family paint producer,

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

Haymes. Finally, he stopped by to share a drink with Matt from Vincent Street’s Cellarbrations at Foxxy’s.

Larissa was fortunate enough to get a sneak peak at the region’s newest cafe, The Virgin where she spoke to Executive Chef Tom Brockbank. Michael dropped by the Granite Hills cellar to chat with owner Llew, one of the region’s best wine producers.

Inspired by December’s festive spirit, Anthony took a look at how children’s gifts have changed, and stayed the same, over the years.

We also spoke with Claire and Pete from Morningswood Farm, where guests are welcomed in to pick a range of organic berries.

So, don’t let me keep you any longer, go and enjoy this month’s issue of Lost!

Taylor Albioli Editor

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

LO ST EAT

All

Hail The Virgin

THE VIRGIN CAFE STORY BY L ARISSA DUBECKI PHOTOS BY CHRIS TURNER

LO S T EAT

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

LO ST EAT

D

aylesford region’s latest café delivers a taste of relaxed refinement for locals and tourists alike.

Hotel Bellinzona certainly has the wow factor sewn up. A Gatsby-esque glamour infuses the grand, sprawling estate in the heart of Hepburn. Dating back to 1903 and revitalised with the modern élan of new owners Theresa Albioli and Tony De Marco, it has 43 suites awaiting guests, along with a spa, indoor heated pool and gorgeous landscaped grounds.

But the demands of its café, The Virgin, and restaurant, The Oxford Dining Room, required a person with the expertise and talent to act as the missing piece in the puzzle.

Good chefs can be hard to come by, which makes it a coup for Hotel Bellinzona that

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

they have recruited Tom Brockbank as Executive Chef. The name will be immediately recognisable to the restaurant scene’s many trainspotters. Since arriving from his native UK, Brockbank has worked at Scott Pickett’s The Estelle, overseen the classic pub menu at O’Connell’s Centenary Hotel in South Melbourne, and taken charge of the entire food offering at Melbourne’s grand dame Windsor Hotel.

It’s a boon for The Virgin Café and The Oxford Dining Room at Hotel Bellinzona – and also an exciting opportunity Brockbank says he couldn’t pass up.

“To start from scratch is a pretty enticing proposition,” says the 35-year-old. “To deal with producers in the region, to have the

LO S T EAT

LO ST EAT chance to start our own kitchen garden out back, and to really push the regional story is a great thing for any chef, particularly with everything we have to choose from in Central Victoria.”

First cab off the rank is The Virgin Cafe. Its caffeine offering is second to none thanks to the exclusive regional rights to Proud Mary coffee, but the food to go with it – the gourmet all day breakfast menu, tarts and sweets and savoury nibbles. The filled baguettes and sandwiches that, given Brockbank’s artisan flare, are more like a proper meal wrapped in bread.

The space itself is stunning. On the hotel’s ground floor, The Virgin is light and bright, with a six-metre-long central oak table and French doors opening onto the tranquil grounds. Strewn with statuary and objects d’art and with original works hung on the walls, it’s a bit like an easygoing gallery – one

where you can order a smashed pavlova with charred stonefruit and lime curd or a white chocolate cheesecake with fresh mango.

“The idea is that we cater to guests, sure, but we also want to be a place where locals feel comfortable and intrigued enough to visit regularly. We’ll be changing the menu often enough to keep it interesting.”

Brockbank has been busy cementing relationships with the area’s artisan producers, such as Bruce and Roz Burton of organic poultry Milking Yard Farm. “I can tell how much passion goes into making it, and it’s a story we can tell our guests,” he says. “I want our chefs to interact with the customers. A bit of light-hearted banter never goes astray.”

The Virgin Cafe 77 Main Road, Hepburn Springs 5348 2271 www.bellinzona.com.au

HOTEL RESTAURANT LOBBY BAR CAFE WEDDINGS CONFERENCE

03 5348 2271 77 Main Road Hepburn Springs

bellinzona.com.au reception@bellinzona.com.au

OPENING SOON

LO ST EAT

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

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

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

LO S T R EC I P E

When sailors started having their enormous rum rations watered down in 1740 to combat drunkenness they called this “Grog” after the Admiral they knew as Old Grogram. They would also splash a little lime in there to fend off the scurvy.

DARK RUM, LIME SUPER SIMPLE, LETTING THE RUM REALLY SHINE.

60 ML DARK RUM 15 ML LIME 15 ML DEMERARA SUGAR SYRUP

Shake and strain over ice in rocks glass Garnish with dehydrated Lime

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LO ST FE ATU R E

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

LO S T FFEATU EATURREE

A Brush

with

History H AY M E S P A I N T S TO RY BY M A H M O O D FA Z A L PHOTOS BY CHRIS TURNER

L O S T M A G A Z I N E | 19

It took a great Aussie paint family to make the great Aussie family paint.

Available at Daylesford Hardware & Timber Burke Square, Daylesford

03 5348 2316

T

he artist Vincent Van Gogh writes, “I dream of painting and then I paint my dream.” For the Haymes family business, making paint was much more than an expression of ideas - it was about the legacy of family.

“I have a very checkered history...I did some stupid stuff. I lived in the states for five years, I had a number of businesses. I got myself into lots of trouble and strife,” explains Matt Haymes, with his heart on his sleeve. “At the age of 33, Dad was starting to look for succession and retirement.”

Haymes Paint company is a family run business born in Ballarat in 1935 although their regional roots stretch back even further.

In 1890, Thomas Jefferson Haymes opened a painting contracting business and supplies store in Ballarat. And in 1935, Thomas’ son Henry Haymes registered his own manufacturing plant in Ballarat. It’s now in the

LO S T F EATU R E hands of the fourth generation of Haymes.

Matt, along with his brother and sister who were working as accountants, got together to keep the family business alive. “The first few years were pretty Rocky. Like everything, everyone's trying to find their feet. There was a bit of individual ego involved as well. It wasn't long before Dad put his foot down and said, If you kids can't work this out I’ll sell it.”

“We all pulled our head in and worked really hard. We have mutual respect for each other's strengths, we also began to understand our own individual, and collective weaknesses.

Now we all complement each other incredibly well. So we're very lucky. And we do love each other, which is probably a bit weird.”

Although the Haymes business is now the leading independent paint manufacturer in the country, it wasn’t all smooth sailing. “Dad was adopted, so there wasn’t a natural succession for him to go on to the family business. His

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

LO S T F EATU R E siblings had a large ownership of the business.

Dad was making shoes.”

“And we remember how tough it was growing up, there was not a lot of money. When Dad got involved in the late 60s, the company was on its knees.” Matt’s father joined the business in the warehouse before making his way through manufacturing and eventually becoming a managing director. By the mid-80s, he bought the business.

“I think Dad’s business philosophies were very much get your hands dirty, treat people the way you want to be treated and pay your bills on time. Your customers are bloody important but that they do come second to your people.”

Those key principles remain the foundations of the Haymes business. “The term family business and familyness in business is the key to our operation,” explains Matt. “So obviously we’ve got mum, Dad, myself, my brother, my sister, and our families. But we've got 300 families all around the country that have worked with our company for generations.”

The Haymes business model only deals with other family businesses; 15,000 professional family trade businesses, independent paint specialists and independent hardware stores.

“That whole idea of familyness leads to community, which leads to Australian, which leads to care for the environment. These are the cornerstones of what we’re creating,” asserts Matt. “We’re a family business because of the 300 families not because of our family.

We always say, blood is thicker than paint.

Sounds corny, but it is.”

The other underlying principle, that rings throughout the family constitution is even more simple; “Don’t fuck it up,” laughs Matt.

Haymes Paint 1800 033 431 www.haymespaint.com.au Wendouree Industrial Park, Ballarat L O S T M A G A Z I N E | 23

LO ST RETAIL

LO S T R ETA I L

Cheers

to the

Region C E L L A R B R AT I O N S AT F O X X Y ' S S TO RY BY M A H M O O D FA Z A L PHOTOS BY CHRIS TURNER

C

ellarbrations at Foxxy’s Daylesford store is much more than your average liquor store, it’s the door to the offerings of regional Victoria.

“I'm a country boy born and bred. If I wasn’t working with liquor, I think I would have done something on the land. I love water and I love rivers. I’m actually from Lake Eppalock,” explains store owner, Matt. In 2007, he opened Cellarbrations in a former newsagency.

“We've got a pretty strong tourist focus but we try to accommodate the locals and the tourists alike. Obviously, we try to support the local suppliers as much as we can, first and foremost. Some of those guys have been doing it really tough.”

Matt earned his stripes in the retail liquor world in and around Bendigo. He says,

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

LO ST RE TAIL

”after that, I went to Melbourne did my gig in hospitality running a drive-thru bottle shop then moving inside as a general manager in a number of hotels around Richmond. Then I moved into wholesale. So, I’ve had a foot in all three camps, hospitality, wholesale and retail.”

Some of Matt’s staff have stood by his side for over ten years. When asked what inspired him to build a career in the industry, he is quick to respond, “It’s all about the camaraderie in this industry. Being in Richmond, you see all walks of life in close proximity to sporting venues and so forth. It wasn't always a pleasant time, but it was more good than bad. You often see good people turn into different people. But being in hospitality, the people you work with are what makes it count.”

While on the road as a sales rep, Matt’s aggressive tenacity won him the nickname Foxxy. “Guys used to call me on the road and go, ‘you just give him a bone and he won't let go’. I'm short stature and I look like a little fox bit goey I suppose and full of life,” quips Matt.

“Had that nickname in my footy days too, I was like a fox terrier on the footy ground.”

When an opportunity presented itself in Daylesford, Matt seized it. “What I enjoy most about Daylesford is the local people, everyone’s in a good mood. Even the tourists because when you're on holiday - you're in a good mood. People who are in a good mood, it rubs off on other people.”

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

LO S T R ETA I L

LO ST R E TAIL

Matt makes it his mission to cater to the quirky requests of the locals, while celebrating everything the region has to offer for the tourists.

On his favourite beer, he asserts, “The Daylesford Brewing company. The tourists love it. Dave’s a local lad. I just think the Pale Ale is just such an easy drinking style, it’s not like a big IPA but I think it appeals to most people.”

But it’s the wine selection that has everyone coming back. “In terms of wineries, we’re really blessed. I cast my net wide when I say local. We’re at the foothills of the Macedon Ranges, we’ve got the Pyrenees, Ballarat, Grampians, Bendigo region, Harcourt and Heathcote. We have some fantastic vineyards on our doorstep, like the guys at Passing Clouds who make really great wines.”

For Matt, it's the personal encounters that make his work worthwhile. Seeing people happy so that their “good mood” continues to bubble throughout the community.

“There’s something about the way of life here. We’re really blessed. It's a beautiful area. And, we've got a breadth of cafes we can visit and there's so much beautiful food and beautiful wineries to visit. I just want to keep that alive.”

Cellarbrations at Foxxy's Daylesford 5348 3577 www.cellarbrations.com.au 55 Vincent St, Daylesford

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

LO S T R ETA I L

PROPERTY OF THE MONTH

Lewellyn House Large historic residence with clean, vintage charm. Established Circa 1861

by Daylesford’s first parliamentarian, the property is rich in history. Located in that same premier Wombat Hill precinct, lodgers will find themselves across from the distinguished Convent Gallery, and not far from the centre of Daylesford proper.

18

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LO ST CREATE C REATE

A True Craftsman H E A P S G O O D L E AT H E R W O R K S TO RY BY M A H M O O D FA Z A L PHOTOS BY CHRIS TURNER

I

n Art and Fear, David Bayles writes, “For the artisan, craft is an end in itself. For the artist, craft is the vehicle for expressing a vision. Craft is the visible edge of art.”

For Benny Mitchell of Heaps Good Leather, the craft is devoted to hard wearing goods with a utilitarian finish. He works in an old Masonic temple, transformed into the Makers Studio, where he practices his craft alongside Rachel Grose, a silversmith, and Alex Bayley, who creates circular fashion pieces.

“The idea was kind of born out of necessity,” explains Benny, his words carefully considered.

“I like to be able to make my own things if I can, and I wanted a new wallet, I needed a new belt and whatever else. I thought it'd be cool to make my own.”

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

LO S T C CRREATE EATE

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

Overwrought Sculpture Garden & Gallery

Open 10 to 5 Daily

Coffee and refreshments available

Metal Garden Art made on site & a range of local artisan wares 3409 Midland Hwy, Blampied. 0403675170 8 Minutes from Daylesford

overwrought.com.au

LO S T C R EATE Benny was raised in Ballarat, before moving to Melbourne to study wildlife biology and conservation. “I worked for an environmental consultancy in Melbourne for five years,” says Benny. “I was doing a lot of bush land restoration and revegetation, which was really cool. I was an assistant to a glassblower for a while too” Glassblowing is an ancient technique that involves inflating molten glass into a bubble with the aid of a blowpipe. While learning the craft, which traces back to the 1st century BC, Benny says, “The guy teaching me was all about how people saw his craft and what his craftsmanship represented. So, we'd be blowing a ball and it’d take an hour. And it would have a little bubble in the glass and he just scraps it - it goes in the bin. He hated the idea that people were thinking that was his standard.”

This was Benny’s introduction to the philosophy of craftsmanship. “That always resonated with me. I try not to cut corners

because it helps me develop really good techniques. I've been a really harsh critic of myself, I suppose.”

Benny then ventured overseas, working in pubs in France and Sweden, experiencing different cultures. Benny quips, “The snow and winter in Sweden was really special.”

When Benny came home, he decided to pick up a hobby. “I really thought about doing leather work overseas. But I decided I didn't want to have to worry about bringing a whole bunch of tools back. I did a good solid year of research and design, so I had a pretty good theoretical knowledge when I moved back home.”

In 2018, Benny learnt the tricks of his trade on YouTube. “A lot of old crafts, aren’t being lost because people can find what they need to know about them online.”

Benny’s main focus has been functional goods like wallets, belts and bags. “But I do really like making knife sheets. I've got a decent

LO ST CREATE collection of pocketknives. And it's nice to have something beautiful but functional to keep them in,” he explains, laughing. “People get really attached to knives. Actually, it's kind of weird.”

At his core, Benny has tried to reimagine consumer pollution. “I’m really interested in how much of a throwaway society we are, especially with leather goods, not just with leather goods obviously single use plastics as well. But definitely, with leather goods,” says Benny.

“Spending a lot of money for high end leather goods that aren't even leather. They fall apart and have to be replaced. But the thing I really hate is that people accept that it’s how it should be. I'd rather make something for someone, and they get 10 years use out of it before the stitching goes, and then they can bring it back and I'll just restitch it and they get another 10 years out of it.”

Benny Mitchell Heaps Good Leather Work @heapsgoodleatherwork

BEETROOT TARTARE

RECIPE WITH THANKS TO

COOKING LIQUID

EXECUTIVE CHEF, HOTEL BELLINZONA

75g water 225g red wine vinegar 300g olive oil Combine all ingredients BEETROOT TARTARE 4 large Beetroot (top and tail) 30g parsley 30g chervil 15g thyme 15g dill 3 bay leaf 20g black peppercorn 300g beetroot cooking liquid

LO S T R EC I P E

Tom Brockbank

Beetroot Cook in bags , 93c in sous vide for 6hrs, leave to cool then peel.

Dice beetroot into small 3mm cubes, all must be even and the same size. Place back in cooking juice to cool further Fennel Sauce 600g fennel fronds 3 egg yolks 180g iced water 150g apple juice 3g xanthan gum 300g oil 25g salt Place apple juice,water and fennel fronds in a blender for 10 seconds and strain after, place liquid back in.

Add yolks and xantham salt in, blend for 5 seconds. Pour oil in slowly to emulsify.

Beetroot Ribbons Use a peeler or slicer, and ďŹ nely trim the sides. Place into the beetroot liquid to macerate for 24 hrs, then drain and set aside.

Plating Arrange beetroot tartare mix on a plate, using an egg ring to keep in shape.

Release. Arrange beetroot ribbons on top of the tartare, with fennel to top.

LO ST DR INK

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

LO S T D R I N K

Cool Climate Pioneers

GR ANITE HILL S WINERY STORY BY MICHAEL HARDEN PHOTOS BY CHRIS TURNER

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LO S T D R I N K

I

t’s been 50 years since the first grapevines were planted at Granite Hills high in the Cobaw Ranges between Woodend and Lancefield. Gordon Knight, a fourthgeneration sheep farmer, was looking for a way to supplement the income from his sheep and took something of a leap of faith by choosing to put in a vineyard. Back in the 1970s, grapes were not a common crop in the Macedon Ranges, with many believing at the time that the high altitude and cool temperatures would work against their viability. Half a century later, Gordon’s choice has been emphatically vindicated with the output from Granite Hills, made by his son Llew, standing among the great cool climate wines in Australia.

“Dad originally planted the vineyard to sell grapes to Tom Lazar who had Virgin Hills winery, the first vineyard in the region,” says Llew. “He was still going to run sheep but he was going to sell the grapes to Tom but after I showed some interest in winemaking – I was never a big fan of sheep when I was growing up – that changed our focus of what we were going to do.”

As is the lot of pioneers, it was not an easy road at first. For starters there was little information about or experience in growing grapes in the region. Then there was the time factor, given that it can take several years after planting before the vines bear enough fruit to sell. To add a further degree of difficulty to Granite Hill’s formative years, a locust plague in the mid-70s wiped out nearly all the new plantings.

“It wasn’t an easy time for my parents,” says Llew. “Dad was supplementing the income with wool classing and mum was out cleaning houses. They made a lot of sacrifices to keep things going and that was probably for me because I had expressed an interest in making wine.”

LO ST DR INK With the help of John Brown from Brown Brothers wines, they made their first vintages of shiraz and riesling. The wines attracted attention and accolades, the riesling for its elegant minerality and fine acid, the shiraz for its spicy, peppery characters. Suddenly the Macedon Ranges was on the winemaking map.

“The beauty of this region is the altitude, which means cool night temperatures,” says Llew. “We sit on the southern side of the Great Dividing Range that holds a cool pocket of air which means an extended growing season and a lovely retention of natural acid.

“I’ve always thought that this part of the world, with all its hills and valleys and vineyards and all the little villages and towns, is like the Alsace of Australia.”

Llew has followed up on that thought by increasing the number of varieties he’s growing and making wine from. Most recently, Granite Hills has been planted with gamay, pinot blanc

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(recently rating a glowing mention from British wine guru Jancis Robinson), grüner veltliner and viognier.

“One of the advantages of being around for 50 years is that you get to know the region really well and the varieties tend to sort themselves out,” he says. “In the early days in Australia every region tried to do everything but now with the kind of gathered knowledge we have, it means that regions like the Macedon Ranges reveal themselves as ideal for particular varieties and become distinctive for those.”

For fans of delicious, beautifully crafted Victorian cool climate wines, Granite Hill’s pioneering hard work deserves heartfelt and grateful thanks.

Granite Hills Winery 5423 7273 www.granitehills.com.au 1481 Burke and Wills Track, Baynton

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LO ST PRODU STO RY CE

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

LO S T S TO RY

Fresh is

Best

M O R N I N G S WO O D FA R M S TO RY BY M O R N I N G S WO O D FA R M

C

PHOTOS BY CHRIS TURNER

laire Gunner and Peter Monea are the farmers behind Daylesford’s first pick-your-own strawberry farm, Morningswood Farm, located in Eganstown.

‘We knew that we had found the right place to call home when our neighbour came and introduced herself before the moving truck had even departed’, says Claire. Having toyed with the idea of moving out of the bustling heart of Geelong in search of a more quiet and spacious area the couple landed on Daylesford. ‘It was by accident really. Claire was already working in Ballarat and I found a job in Castlemaine, Daylesford was in the middle’. ‘We had visited the town on weekends a few times and we just loved the vibe’. Claire grew up in the coastal town of Point Lonsdale so the influx of visitors on a regular basis only felt natural to her. Whilst for Pete, he loved the busy atmosphere on the Main Street on the weekend as it has ties back to living in the city in Geelong.

‘We started to look for a place of our own within six months of being here and after visiting a few properties we settled on the block we now call ‘Morningswood Farm’. With 25 acres of former pine plantation to play L O S T M A G A Z I N E | 47

LO ST STORY

with Pete and Claire set about finding out what they could grow on the land. ‘Claire had fond memories of going strawberry picking at ‘Lomas Ochards’ in Wallington as a kid and she said to me, wouldn’t it be great if we could be the people who create those memories for other kids?’ The idea was born and they began trials while Pete took a year off work to get the farm up and running. ‘We wanted to try and grow a range of berries and see what suited us best and what we thought we could make a go of. Neither of us have ever farmed before so the last few years has been a gigantic learning curve’. ‘Our berries have been in the ground for 3 - 4 years now and we have begun to focus on strawberries as our main crop’.

Organic has been important to Pete and Claire for a long time too. ‘Searching for organic food in Geelong wasn’t too bad but Daylesford and the surrounding area is blessed with wonderful producers and people to support them. So it was only natural that we would want to grow strawberries organically and provide a space for fruit growing as well as for all the life that surrounds and shares the planet, with us’. If treading as lightly on the environment as they can is their goal then they are certainly achieving it with the addition of making their own punnets from reclaimed veneer. ‘We started with completely compostable punnets that were made from corn starch. We couldn’t find anyone who was making the type of punnets in Australia until we delivered some strawberries to our neighbour one day’. ‘I won’t repeat what he said about the corn starch punnets but let’s just say he thought we could come up with something better’ says Pete with a wry smile on his face. The punnets that are hand made

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LO S T S TO RY

on site hark back to the traditional way that strawberries used to be sold, in punnets made from veneer. ‘We work with a veneer maker down in Melbourne and take their off cuts that are destined for land fill and turn them into the punnets that you pick into when you visit the farm.

Whilst farming is not without it’s challenges the couple are doing everything that they can to make a real go of this adventure into pick-your-own berries, ‘Learning is the key for us’ says Pete, ‘coming from a standpoint of

knowing next to nothing, everyday is a school day for us and we wouldn’t have it any other way’.

The farm is open for pick-your-own as of the 5th of December, Wednesdays and weekends for the whole summer, bookings are essential.

Morningswood Farm 0409 797 993 3735 Midland Hwy, Eganstown VIC 3461 www.morningswoodfarm.com

LO ST STO RY

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

LO S T S TO RY

A Gift STORY BY ANTHONY CARRUBBA

S

mall voices babbling, unrestrained laughter singing out into the open air.

The sound of tiny wheels rolling across stone, taking off fast and gradually slowing to a complete stop. Exclamations, excitement as the toy is propelled back and forth between the two small children. The kids play happily with a little wooden man on a horse, with wheels attached to the legs. They shout out dialogue, narrate his actions, weave a story between them. Imaginations run wild.

The children are ecstatic, but so too are the parents. It is a deeply satisfying feeling. Seeing loved ones enjoying a gift, especially little ones, knowing you have given them happiness.

Such wheeled toys have been found by archaeologists the world over. Ancient Mesoamericans, Mesopotamians, Greeks, Indo-Europeans and more all satisfied their children with these small, wheeled devices.

Some surviving artefacts are in excess of 7,000 years old. To the adult eye, a misshapen lump of wood or stone resembling a horseman, chariot or ox would seem quite plain. Boring.

But through the lens of a child’s imagination, anything is possible.

My own favourite toys as a child were almost always received as gifts for birthdays or Christmases. A plethora of wheeled vehicles, which gave me joy for years thereafter, complemented by a raft of Lego, action figures, army men and plastic dinosaurs. The gifts we L O S T M A G A Z I N E | 51

LO ST STO STORY RY

receive as children are always more than they appear. They house something much larger than their stone, wood or plastic forms imply.

They are fuel for our imagination, constant reminders of the love of our families and friends. Memories.

Surely, we can all remember our most treasured toy from childhood. Hold it in your mind, now. The best toys are not necessarily the flashiest or the most expensive. Rather, we value one or two simple things once held close for so long, mementos of our youth. A teddy bear, a particular truck or doll. Symbols of times and games past, reminders of jubilant birthdays and joyous Christmases.

We watch on as consumer trends spur manufacturers onto creating more intricate toys every year, especially to compete with the never-ending stimulus of digital entertainment. Lights, sensors, voice

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

commands, multifunctionalities all listed on the box alongside hazard warnings. And yet, these presents are made and discarded at record rates, left to gather dust or thrown into landfill. Perhaps less is more. Gifts should be given with love, and toys should rely on their owners to bring them alive with imagination.

With Christmas on the horizon, we look forward to a time of reprieve. Modern Australian Christmas traditions kicked off in the 1850’s, around the time that Daylesford was founded. From the first, Aussie Christmas was a time to gather with loved ones, to enjoy the outdoors and the sunny weather not to be found in the Northern Hemisphere. After a tough, isolating year, it might be best to focus on the important things and keep our celebrations simple like that. Honest and joyful, like a good present.

ANTHONY CARRUBBA

SUMMER LOVE AT THE MINERAL SPA Summer Love A special for couples… or friends!

Enjoy a 30-minute private bath followed by a 90-minute scrub, massage and facial ritual. $500 per twin.

More specials on the website!

THE MINER AL SPA 124 Main Rd Hepburn Springs (03) 5348 2100

mineralspa.com.au

L OST

REAL ESTATE

Martin Street Coffee Roasters 21 Martin Street, Blackwood 5368 6525 54 | L O S T M A G A Z I N E

NOW SELLING Surrounded by spectacular forests, natural mineral waters and historic villages in and around Daylesford and Macedon Ranges region. Relax at mineral spas and wellness retreats on your door step, be inspired by the landscapes and galleries, and indulge in exquisite food and wine across the region. All within minutes of the Vue Estate - 40 Smith St, Daylesford.

(Opposite Daylesford High School)

MILLION DOLLAR VIEWS UNDER OFFER

22

23

1203m2

723m2

SOLD

SOLD

24

25

560m2

560m2

26

27

28

560m2

560m2

560m2

SOLD

SOLD

SOLD

29

581m2

VUE COURT

21

10

404m2

20

SOLD

528m2

SOLD

9

450m2

8

450m2

7

460m2

6

448m2

11

4

404m2

19

637m2

SOLD

529m2

5

444m2

SMITH STREET

642m2

12

30.92

848m2

18

3

637m2

VUE COURT

730m2

13

2

687m2

17

637m2

976m2

16

839m2

15

542m2

14

789m2

SOLD

1

619m2

vuedaylesford.com.au

LAND FROM

$200,

000

KURT MACKIEWICZ 0419 503 706

kurt@gullco.com.au

110 Lyman Street, Daylesford FOR SALE Chestnut Farm set on 3.13 ha of farmland is within minutes of Daylesford town centre.

Featuring an original farm cottage connected to an architecturally designed modern rear extension overlooking rural green pastures. Offering flexibility as a home with adjoining holiday let, and comprising a kitchen, 3 living zones, 4 bedrooms, and 2 bathrooms; surrounded by mature trees, stunning lawns, and a century-old oak tree.

Kim McQueen 0417 116 657 | Robert Broadhurst 0488 300 900

1989 Daylesford Ballan Rd, Leonards Hill FOR SALE Presenting the ultimate in privileged country living, this extraordinary home on 11 ha has sweeping views over manicured gardens, a stunning dam and green pastures to Daylesford, Mount Franklin and beyond. This striking new residence is an entertainer’s paradise, comprising several alfresco terraces and living areas, a lap pool, wine cellar, expansive shedding, 2 dams, and a self-contained unit.

Kim McQueen 0417 116 657 | Robert Broadhurst 0488 300 900

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

LO ST 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

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

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

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

CLIFFY'S 5348 3279

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.

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

HOTEL FRANGOS 5348 2363 82 Vincent St Daylesford.

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

pizzerialaluna.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 SWISS MOUNTAIN HOTEL

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

swissmountainhotel.com.au

KOUKLA CAFE 5348 2363 82 Vincent St, Daylesford.

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

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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

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 BUSTER MCGEE 5377 3618 10-12 Howe St, Daylesford.

Open 10am-5pm, Closed Tue Men’s clothing & grooming Stay Stylish Daylesford! bustermcgee.com.au

WINE BARS, HOTELS & BOTTLE SHOPS

PORTAL 108 5348 4353 108 Main Rd, Hepburn Springs Clothing, shoes, handbags, designer pet gear, homewares and jewellery portal108.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

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

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

SERVICES OZ-TRANS 0407 697 877

FREIG H T · TRA N SPO RT · REMOVALS DAY L E S FO R D A N D C E N TRAL HI G HLANDS

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

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

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

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

THE HOUSES DAYLESFORD

BLACKSMITH'S COTTAGE 5348 2008 Situated 15 minutes from Daylesford, this renovated miner’s cottage is set on Victorian bushland & can accommodate up to 6 guests. thehousesdaylesford.com

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

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

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

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

LEWELLYN HOUSE 5348 2008 Accommodateing 18 guests with 9 bedrooms & 9 ensuites. Positioned opposite The Convent Gallery. thehousesdaylesford.com

holyrooddaylesford.com.au

PARKSTONE REAL ESTATE 9115 7328 Shop 2/22-24 Howe Street, Daylesford. Real Estate Sales & Property Management.

Servicing Daylesford, Castlemaine & the Macedon Ranges. parkstonerealestate.com.au PEPPERS HOTEL 5348 2202 124 Main Rd, Hepburn Springs. Open 7 days.

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

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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

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

LO S T S TO RY

BY THE LOST TEAM.

Q &A with

Tony

S

ay a big hello and g'day to Tony, a happy as larry painter from Ballarat. We were able to catch Tony on his lunch break to ask about his journey and experience of living regionally - thanks Tony!

Did you grow up in the region? If not, how did you end up here?

I was born in Melbourne and moved to Ballarat when I was four years old. So, I've been here for most of my life! My Mother's family all lived in Ballarat and she wanted to be closer to her parents, which is why we made the move. My father migrated to Australia from Italy in the sixties.

How do you find living and working in the region?

I love living regionally. Ballarat is close enough to Melbourne to regularly visit friends or work - but you get to come home to a beautiful town and all it offers. Working regionally has it's benefits too, less travel time to get to work and there is more of a laid back attitude, which I enjoy.

Can you tell us a bit about what you do?

I am a painter and decorator. I have been in the industry for close to 30 years now... I love working on historical buildings and bringing them back to life.

What is your favourite thing to do locally in your spare time?

I love being involved in my local football (soccer) club, 'Ballarat City'. I enjoy watching them and my son play. I also love to spend time around Lake Wendouree with my children, especially now that the weather is getting warmer, it's great.

If you were a tourist in our town, what would your ideal weekend consist of?

Visiting all what is on offer - there is so much!

Admiring the architecture, visiting the many food and beverage venues and also venturing out to visit the surrounding regional towns too.

L O S T M A G A Z I N E | 63

GREAT WESTERN HOTEL BALLAN

NOW OPEN & TAKING RESERVATIONS

Enjoy the powerful flavours of the Central-Highlands region in a casual and welcoming, yet sophisticated setting with an eclectic 70’s twist. The perfect place for an after work catch-up or a get together with friends, we welcome those from near and far to Eat • Drink • Sleep • Be Local.

Open Lunch & Dinner greatwesternhotelballancom.au 110 Inglis St, Ballan. VIC 3342 • 03 5368 2492