LOST Magazine VOL 20 ISSUE 192

YO U R S T O K E E P

VO L 2 0 I S S U E 1 9 2

ALL PROFITS TO TLC FOR KIDS

CO N TE N TS F E AT U R E

DRINK

Behind The Lens

Dabble In The Magic

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FROM THE FARMERS ARMS KITCHEN TO YOURS The Farmers Arms Hotel Daylesford is not your average pub. We take great pride in every dish, and this Coconut Tapioca Pudding is one of our staff favourites. We hope you will enjoy making it at home too.

E AT

RECIPE

Ingredients: 100g tapioca pearls 750ml coconut milk 70g castor sugar 1 vanilla pod 185g gluten free flour 100g nutlex 65g sugar 1 cup water 1 cup sugar 150g sliced ginger Dehydrated pineapple Fresh pineapple Coconut flakes

Where Everyone Knows Your Name

16

PRODUCE

Coconut Tapioca Pudding

43

Method Tapioca Pudding: 1. Carefully slice vanilla pod in half and place in a small saucepan with castor sugar and coconut milk 2. Add tapioca pearls 3. When the milk mix starts to simmer, turn heat down to very low and continuously stir till cooked out (pearls will be soft & sticky when ready) 4. Pour into desired molds or glass for serving & chill for 30 mins

PROPERTY

Worth Waking Up For

Regeneration Generation

Method Gluten free crumb: 1. Combine flour, nutlex and sugar 2. Spread out onto a lined baking sheet and cook at 180°c until golden brown Method Ginger syrup: 1. Add sugar and water to a small saucepan bring up to a simmer 2. Add the sliced ginger, then leave to cool

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Method Plating: 1. Create a pile of the crumb in the centre of the plate, and carefuly position the Tapioca pudding on top.

2. Sprinkle coconut flakes and fresh pineapple around the edges 3. Drizzle with coconut syrup and garnish with dehydrated pineapple

C R E AT E

1 EAST STREET, DAYLESFORD. VIC 3460 • 03 5348 2091 • THEFARMERSARMS.COM.AU

Australian Negroni

A Song For The Soul

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

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

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L O C A L Q & A

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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

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

VO L 2 0 I S S U E 1 9 2 | JA N UA RY 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

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

Sam and Johnathon, Bowen & Kenneth by photographer Toni Bower. Read the full story on page 44.

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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.

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LO S T N EW S

Lost News Welcome back to the roaring 20’s! It’s the start of a new decade and wow it’s exciting!

A new year always sparks conversations of ‘change’ and ‘resolutions’, but I’m jumping off the ‘new year, new me’ boat and hopping on board the self care and compassion train. I’ve been volunteering once a week with a large young family in Melbourne - and I can’t begin to explain the positive change it has had on my life. This experience has definitely guided my compassion and my increased focus on Lost Magazine. Collating these heartwarming stories and images is a special opportunity.

Mahmood started off his January journey with the wonderful photographer Marnie Hawson, who revealed the inspirations which make her one of the the region’s most renowned photographers.

Mahmood then wandered down to Attwoods Wines to have a chat with owner Troy. Now, I can neither confirm nor deny whether they shared a glass, but we wouldn’t hold it against him for drinking on the job.

Sean sung out his soul at the Sunday Market, leaving the team stunned like deer in headlights.

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

Lastly, Mahmood ventured into the minds of the interior design dream team Sam and Johnathon from Bowen and Kenneth, where they explore the importance of past on the present and future.

Michael shared a meal with Anne-Marie Banting and crew at the mouth watering Daylesford Hotel, then put on his gumboots to chat with Sam and Miranda at Sidonia Beef.

Anthony took a dive into the intriguing history behind waterfalls, with a focus on local treasure Trentham Falls.

Animus Distillery leave our mouths wide open with their latest Aussie inspired cocktail - It’s 5 o’clock somewhere! And The Farmers Arms Daylesford make sure our appetite can be satisfied with another delicious dish.

Thanks for helping us kick off the decade in style. Cheers to a year of care, support and positive change... Let’s get Lost in January.

TAYLOR ALBIOLI Editor

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

Behind

The

Lens

LO S T F EATU R E

MARNIE HAWSON S TO RY BY M A H M O O D FA Z A L PHOTOS BY MARNIE HAWSON

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n the subject of photography, Henri Cartier-Bresson writes, “To take photographs is to hold one's breath when all faculties converge in the face of fleeing reality.” The current climate is testament to a different kind of fleeing reality; the decay of our natural environment. Marnie Hawson’s photography converges storytelling with social responsibility.

“As a former environmental scientist, I'm hardwired to tread lightly in everything I do,” says Marnie. She was raised on acreage and was quickly absorbed by the romance of the Australian bush. “I was rarely allowed to watch TV and instead spent hours outdoors making cubbies out of branches, exploring gorges down the back of our property and hunting for yabbies in the dams.”

C A P TA I N ' S R E S T, TA S M A N I A

LO S T F EATU R E As Marnie explored the natural landscape, she developed a curious eye for detail while fine tuning a purpose-driven philosophy. At the beginning of her photography career, Marnie captured “an honest trade,” a series of portraits highlighting twenty trades. “They are all what I considered honest trades.” She explains, “Honest trades involve manual labour and hard work. To me, there is far more value in something that has had love and sweat poured into the production of it.” In a striking set of portraits titled Farrier, the blacksmith’s face disappears in a cloud of smoke as he heats the horseshoe.

Marnie describes her aesthetic as, “simple, neutral and natural,” and seems shy when talking about the art of photography. “There was a specific artwork that inspired me, I don’t

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

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LO S T F EATU R E

T H E E S TAT E , TRENTHAM

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LO ST FE ATU R E

HIGHTOR , D AY L E S F O R D

LO S T F EATU R E know why it made a difference...It was a shot of all these horses coming out of their stable.”

Marnie prefers to ground her creative practice in pragmatism, “I still see myself as a scientist and not a creative person at all, even though people tell me differently.”

business shifted to a purpose-driven model.

I realised that I only wanted to work with people who have a strong commitment to the environmental and social impact of their business, and who constantly seek to improve their world.”

In a photograph for the Waringarri Arts Centre, a paint brush, weathered in a history of colour, takes centre stage as the edge of a painting is set aside. A stone built cottage and a fireplace illustrates the rich fruits of Langmeil’s Shiraz. And for Calico Pony, a rocking-horse sways in the foreground of a chiaroscuro painting depicting the head of a thoroughbred.

Marnie works in a quaint weatherboard studio that was once the town's old post office with Dexter, her miniature pinscher, snoring beside her desk. “I’m always looking for the special little things we might overlook, to capture something that’s meaningful to the owner, to capture the story or the emotion that makes what I’m shooting special.”

Rather than wrestle with style and form in the age old thesis arguing art for art's sake, Marnie’s process is concerned with an interrogation of who she works with.

“After 4 years of work as a photographer, my

Marnie Hawson hello@marniehawson.com.au marniehawson.com.au

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

LO ST EAT

Where

Everybody Knows Your

Name D AY L E S F O R D H O T E L STORY BY MICHAEL HARDEN PHOTOS BY DANNY WOOT TON A N D R O W E N A N AY L O R

Y

ou can thank Melbourne house prices for the presence of AnneMarie Banting in Daylesford. The Daylesford Hotel publican was looking for a house with a yard for her, her then-partner and their 18-month old son, Jackson, but St Kilda prices were preventing that. And so they decided on a classic treechange instead.

“I’d always wanted to live in Daylesford,” says Anne-Marie. “Every time I came here I would come over the rise and see all the little churches and my shoulders would drop. There were no traffic lights, no fast food and there was a community of people who had chosen to live here. What I found was a community, my people, my tribe.”

That was 11 years ago. With hospitality in her blood (she started her working life at the Nedlands park in Perth when she was 18) and a sommelier by trade, Anne-Marie was an ideal fit with Daylesford’s thriving food and 16 | L O S T M A G A Z I N E

LO S T EAT

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wine scene. Initially she commuted to work in Melbourne and also worked at Lake House, but then she bought the run-down Daylesford Hotel with her friend Graeme Bamford in 2013.

“We closed for a month to pull it apart,” says Anne-Marie. “We saved all the good bits, polished all the other bits, built a bar and stripped out the carpets. We gave her the feel we thought she deserved – that old pub look, but nice and polished.”

It wasn’t just the building that received a polish. Anne-Marie took over front of house and the wine list and bottleshop, implementing a style of “friendly country style service that greets regulars and visitors with the same enthusiasm” and a wine focus that was all

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about “local first with a little bit of affordable international stuff for all the local foodies and winies”.

After Graham decided to retire from the publican life, Anne-Marie’s partner Rosie Hebel, another hospitality industry veteran, bought his share of the pub and now they run it together.

Anne-Marie is particularly proud of the food they serve at the hotel.

“We’ve always said we’re a good classic country pub with great food,” she says. “Our chef Gavan Anders gives a lovely stability in the kitchen, is passionate about his food and loves coming out and talking to people about it. He cooks everything beautifully, from a Sher wagyu burger and classic fish and chips to our

PROPE RTY LO ST EAT

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LO S T EAT

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LO ST DR INK pie of the day that comes with mash and peas and gravy – always handmade and not out of a tin because Gavan wouldn’t have it.

“So, we have all the pub classics but we are a modern pub too so all our pork and chicken is free-range, our steak is local and we serve dishes like a curry of the day that comes with raita and delicious eggplant pickle.”

But what Anne-Marie is truly excited about is being able to give something back to a community that has been so welcoming of her.

“We run a hotel that the locals love and the tourists love us for that too,” she says. “We share the love around but we have people who come to see us regularly that I have come to consider friends. I love that. We work hard but we have a good life here. I think there’s something in the air and the water that makes it easy to make friends here.”

Daylesford Hotel 2 Burke Square, Daylesford 5348 2335 info@daylefordhotel.com.au daylesfordhotel.com.au

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

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

Regeneration

LO S T P RO D U C E

Generation SIDONIA BEEF STORY BY MICHAEL HARDEN PHOTOS BY DANNY WOOT TON

LO ST PRODU CE

F

or Sam White, it was a series of ‘a-ha’ moments that revolutionised not only the way he farms but how he lives his life. The first came in 2005, shortly after he’d acknowledged his passion for farming.

Sam had decided to return full time to the 850-hectare property his family has been farming in the granite hills around Sidonia for more than 150 years to work with his dad raising cattle and sheep. Sitting on the veranda of the modern rammed earth home that he built on the beautiful property with his wife Miranda and where they live with their two children Angus and Matilda, Sam explains the initial a-ha moment.

“I’d been learning about organic farming and alternative agriculture in Melbourne and I began to see that there was something that wasn’t working on the farm,” he says. “We kept having the same problems, the same diseases, the same lack of feed – some of the paddocks would be black from the sheep staying on them too long. There was just no grass left.

“One day I walked into a paddock that had been sprayed with herbicide and I thought: this paddock is dead, there’s nothing here.

And that was the pivotal moment. The next day we shut the tap off for all chemicals on the farm and we’ve been practicing organic farming ever since.” It helped that his family was supportive and his father was willing to let him “take the reins and try this”. The success of the experiment also helped when in 2011, he the family decided to set up the paddock to plate business, Sidonia Beef, that sells directly to individual customers and to a few select restaurants, like Kyneton faves Major Toms, Colenso and Source Dining.

And then, in 2014 Sam decided it was time to try something new again. “I discovered regenerative farming,” he says. “It’s a method

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LO S T P RO D U C E

LO ST PRODU CE developed in South Africa that utilises the animals to increase the health of the soil, to increase the diversity of the pasture and to get nature back on the farm. We now have all the cattle in a single large herd that we move from paddock to paddock. It allows the land time to recover between grazing, we’ve had lots of native species of grass coming back and we no longer have to make hay to feed the cattle – the paddocks are enough.”

The method has not only improved the flavour of the beef (something Sam puts down to the “salad bar” of grass species that now grows in his paddocks) but has also dramatically cut his workload.

“With this kind of holistic farming I just have to move the herd once in the morning and then again in the evening,” says Sam. “I can map out holidays and family time, I can be the dad at school pick-up. It’s a way of having the farm work around you, rather than the other way around.”

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Today, Sam and Miranda (who also works part time as a home-based floral designer) run Sidonia Beef and sell most of their beef to around 100 families through their ‘beef box’ system that contains eight kilograms of beef.

It’s a system that works well for them too.

“Miranda and I sell the animals when they’re ready,” he says. “It’s like selling vegetables when they’re in season. Our customers are getting meat that’s got great nutrient density, from a farm that’s sequestering carbon and increasing the fertility of the land. There’s no waste and we have mobile solar panels out there – the cattle – that can heal the landscape and help reverse climate change. Human beings often think that it’s only technology that can save the world, but you can do it with nature too.”

Sidonia Beef farm@sidoniabeef.com.au sidoniabeef.com.au

LO S T C O C K TA I L

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LO S T D R I N K

Dabble In The

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LO S T D R I N K

H “

e who knows how to taste does not drink wine but savours secrets," writes the Spanish surrealist Salvador Dali. A burley vigneron, with a tattoo of a wine cork and a walnut tree sprawling down his forearm, extends his weathered hand to greet us. Winding down the steps to Glenlyon Estate, the secret of Attwoods Wines are laid bare in a pastoral scene of vines, cascading hills and a gently ebbing lake.

“To make great Pinot and Chardonnay, you have to live on the edge,” explains Troy Walsh, owner and winemaker of Attwood Wines, “Climatically, it’s that fine line between risk and reward. It’s why we moved here, true coolclimate viticulture.”

Troy was raised in Brunswick, inner-city Melbourne, where he fell under the spell of

vines that crawled across the fence into his backyard. “Our Italian neighbours made wine from the grapes that grew in their backyard,” he remembers, “Mum and Dad would get a flagon of wine from them every year.”

When he was fifteen, while watching Ray Martin interview French actor Gérard Depardieu, he decided to dabble in the magic of wine, “Gérard was smelling and tasting wine, but he was able to pick every grape variety. I thought that was really cool.” Troy turned to his parents’ cabinet. “When they went to bed, I used to pull corks and began smelling wines. I wasn’t out to get pissed. I was just interested.”

After working in a series of bars in London, Troy embarked on his winemaking journey as a sommelier in France. “While I was doing

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LO ST DR INK

estage, or training to become a sommelier, in Burgundy, they had a massive walnut tree on the property,” the tree is tattooed on Troy’s forearm, it’s also the logo for 3 by Attwood, playful takes of their varietals. “Part of your job as an estage, when you’re waiting for the fruit to come into process, you have to collect walnuts from the ground. So at the end of the day, we can have an apertif with our walnuts.”

He points to the tattoo, “It’s got three little birds in the tree, our kids. We have triplets and their favourite song was Three Little Birds by Bob Marley.”

When Troy returned to London, he worked at two-Michelin-starred The Square, Morton’s, and created the wine list for David Thompson’s award-winning restaurant Nahm. It was only a

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matter of time before he was raptured by the mystery of Pinot, “Old sommeliers don’t die, they become winemakers. And I wanted to make wine that I like drinking,” so he dug his heels in.

When Troy and his partner Jane where travelling through Tuscany, they met an old couple who were labelling and waxing bottles of Montepulciano in their kitchen. Fifteen years later, Troy and Jane are doing the same thing in country Victoria.

“I try to do vintage in France as often as possible, working at the traditionalist, biodynamic house; Domaine de L’Arlot and Domaine David Duband in Burgundy, both producers renowned Pinot Noir makers with a fondness for whole bunch wine making,”

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explains Troy, as he pulls the cork from a bottle of Old Hog Pinot. “Sometimes, the hardest thing to do in a winery is to do nothing. Every bottle tells a story. You get to capture a season. I just help the wine on its journey. The thing about minimal intervention is that you actually have to watch your wines more. It’s all about time. We give our wines...time.”

As the Pinot swirls in the glass, forest floor aromas begin to rise. “We use fifty percent whole bunch, so we don’t stem half of the fruit.” A quick sip lights up your tastebuds with a silky texture, bright acidity and supple tannins. The result is an elegant structure, with berries that flutter on the palate. “The sommelier from Brae left a comment loaded with expletives about our Pinot on Instagram; ‘dense as fuck, lush as fuck, delicious as fuck.”

Troy’s larrikin sense of humour resonates in the joy of drinking his wine. “In 2018, I was cleaning a press so I was covered in shit. I was filthy as all hell. The phone rang, and it was James Halliday saying you’ve been named in one of the top ten wineries in Australia, congratulations,” his laughter bounces off the French oak barrels that line the cellar.

“Then, the phone rang again, Aaron Turner from Igni said that a judge for the world’s 50 top restaurants is coming and they wanted to serve our pinot with their duck. And I’m just standing there covered in shit. I thought, how cool is this.”

Attwoods Wines Glenlyon Estate, 260 Green Gully Road, Glenlyon info@attwoodswines.com.au attwoodswines.com.au

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LO S T R EC I P E

FROM THE FARMERS ARMS KITCHEN TO YOURS The Farmers Arms Hotel Daylesford is not your average pub. We take great pride in every dish, and this Coconut Tapioca Pudding is one of our staff favourites. We hope you will enjoy making it at home too.

Ingredients: 100g tapioca pearls 750ml coconut milk 70g castor sugar 1 vanilla pod 185g gluten free flour 100g nutlex 65g sugar 1 cup water 1 cup sugar 150g sliced ginger Dehydrated pineapple Fresh pineapple Coconut flakes Method Tapioca Pudding: 1. Carefully slice vanilla pod in half and place in a small saucepan with castor sugar and coconut milk 2. Add tapioca pearls 3. When the milk mix starts to simmer, turn heat down to very low and continuously stir till cooked out (pearls will be soft & sticky when ready) 4. Pour into desired molds or glass for serving & chill for 30 mins Method Gluten free crumb: 1. Combine flour, nutlex and sugar 2. Spread out onto a lined baking sheet and cook at 180°c until golden brown Method Ginger syrup: 1. Add sugar and water to a small saucepan bring up to a simmer 2. Add the sliced ginger, then leave to cool Method Plating: 1. Create a pile of the crumb in the centre of the plate, and carefuly position the Tapioca pudding on top.

2. Sprinkle coconut flakes and fresh pineapple around the edges 3. Drizzle with coconut syrup and garnish with dehydrated pineapple 1 EAST STREET, DAYLESFORD. VIC 3460 • 03 5348 2091 • THEFARMERSARMS.COM.AU

LO ST PROPE RTY

Worth Waking Up For BOWEN & KENNETH

S TO RY BY M A H M O O D FA Z A L

T

he Italian designer Massimo Vignelli once said, “Good design is a language, not a style.” Bowen & Kenneth’s interiors don’t just conjure an artful voice, the homes they furnish become flirtatious conversations that highlight the luxury of living.

Amongst Egyptian chandeliers, French provincial porter’s chairs and a hand-carved Indian Mandala; a myriad of ornate furnishings illuminate the imagination of designers Johnathon Kenneth McMahon and Samuel Bowen Pridmore, co-founders of the Bowen & Kenneth boutique in Daylesford.

“My grandmother would always tell me; ‘people don’t remember what you say, or what you do...they only remember how you make them feel,” says Johnathon, from behind an ivy laced counter, to the sound of crackling jazz drums. Raised in a family of dressmakers, Johnathon originally cultivated an opulent design aesthetic with a career in the bridal industry. He ponders, “it’s about the feeling; I’ve always been interested in the sound of the music, the texture of the fabric, the emotion of the look.”

As the pragmatist of the duo, Sam retorts, “Johnathon is really quite theatrical.” Sam was raised on a vineyard in Mclaren Vale, “I grew up with the best of the hills and the ocean.

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PHOTOS BY TONI BOWER

It was a pretty arty area, not dissimilar to Daylesford. Growing up in Adelaide, it wasn’t as progressive as this community. Being gay was harder, there was only one gay club in the entire city, so I felt kind of isolated, says Sam. “I decided to visit my sister for lunch on my way to Melbourne, and ended up staying in Daylesford for over a year. Everyone was so diverse and accepting.”

When asked about the Bowen & Kenneth style, Sam explains, “We build a style depending on what the house has to say. We really like when we walk into a house and that house just screams a particular style.”

In 2013, tragedy struck their relationship when Sam suffered a stroke and was forced to undergo life-saving brain surgery. “It was one year into our relationship,” explains Sam, “it was hard because when someone suffers a stroke, and you've got blood in your brain, you don't know where you are, who you are, you barely recognise the people around you. After rehab, I thought life’s too short. I said to him one day, why don't we start something?”

As well as running and designing their own BnB in Daylesford, the decision was made to start a business that would celebrate their love of home decor. They decided to donate a percentage of their profits to the Brain Foundation, helping fund vital medical

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PROPE RTY LO ST PRO PERTY

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LO S T P RO P ERTY

research into brain injury and illness. Sam remembers, “I just thought, let’s do something special...something that is worth waking up in the morning for.”

Their Time Flies piece immediately springs to mind, a milk-white clock that substitutes numbers with drifting ceramic birds. But their work shines in their interior design. Johnathon smiles as he remembers the early response to his work, “people would say it's like staying in a work of art, or living in a painting.”

Bowen & Kenneth’s design principles are elegantly articulated in Hardwood House, a chalet-style alpine lodging nestled on Wombat Hill. “Hardwood House screamed for industrial styling with a log cabin feel,” explains Sam. The sombre palette of Hardwood House is juxtaposed with lush plantation that flowers in the corners of rooms, droops above the

sinks and draws the forest outdoors quietly into the mood of the home. Johnathon adds, “We wanted the colours to be muted but the furnishing to be beautiful, so we collaged tonal greys with industrial treasures.”

The Bowen & Kenneth story interweaves their lives with a creative process that reaches for the things most of us just dismiss as dreams, together they tease out the elements that elevate our world into a space that makes life worth living, “It’s just really lovely, knowing that our work makes people happy,” smiles Johnathon.

Bowen & Kenneth 5348 1678 customerservice@bowenkenneth.com bowenkenneth.com

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

eCasa Daylesford Classic – European – Home

89 Vincent Street, Daylesford Ph: 03 5348 1802 www.ecasadaylesford.com.au Insta: ecasadaylesford

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

p) 0415 890 850 www.musklanewine.com 48 | L O S T M A G A Z I N E

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

LO S T C R EATE

A Song For The Soul SEAN DIXON S TO RY BY M A H M O O D FA Z A L PHOTOS BY CHRIS TURNER

Y

“

ou've got a song you're singing from your gut, you want that audience to feel it in their gut,” writes Johnny Cash. “And you've got to make them think that you're one of them sitting out there with them too.”

As singer-songwriter Sean Dixon strums his guitar, his voice welcomes you into his past. On live stream videos he posts online, Sean stands barefoot with shaggy hair that sways as he wrestles with his guitar and cries out a poetic lament. “I can only do the best that I can,” sings Sean, “I find it hard to know what it is to be a man.”

His experience of live music began behind the scenes. “I grew up going with my dad to live shows. He was a sound engineer. I would help him set up and help control the lights for the performances,” explains Sean. “I always loved being around the stage and the equipment.”

L O S T M A G A Z I N E | 51

LO ST CREATE Although his parents raised him on records by The Beatles, The Rolling Stones, Santana and The Kinks, whose echoes can be heard in the rhythms and words that Sean distills, his real inspiration came from somewhere else.

Having been born in the Eastern suburbs of Melbourne, Sean quickly learnt that the world offered more than one stage. “My mother gave me the gift of travel from a very young age. My earliest memories are walking around Kathmandu, staying in monasteries, and living for a time in a small village in Thailand - at the age of 10,” says Sean. “Travel has given me a wider sense of the world and an understanding of many different cultures and their traditions.”

In 2015, Sean and his partner Sally began fuelling their imagination with adventure.

“I had been travelling and volunteering at schools, orphanages and communities throughout India, Thailand and Malaysia.

But we had come to a roadblock - we felt we had more to explore but with limited funds we didn't know what to do.” Together, they decided to embrace the unknown. After booking the cheapest flights they could find to Europe, they landed in Stockholm.

“We hitchhiked everywhere and stayed at a number of different farms and workaways, trading our work for food and accommodation.

The only money we allowed ourselves to spend was going to be the money I received from busking on the street.” Sean nostalgically remembers, “My first day of busking in

Stockholm was a really wonderful experience.

I was so nervous before I started, I had to draw inspiration from other musicians. I played the Beatles, Paul Simon, Bob Dylan and Jack Johnson. I started busking again for the first time in 5 years. And I began to find my voice with music.”

When musicians find their voice, they have a transcendental ability that fuses our emotions into something sonic. Whether it’s Miles Davis sliding between temperaments, the triumph of Wagner or Neil Young’s electric atmosphere funnelled through their experiences, musicians becomes artists that deal in feelings.

“I thought deeply about my intentions for playing music. Who was I doing it for? What was I doing it for? Who's approval was I seeking? When I was able to feel the answers to these questions, and know that my intention was pure it gave me the courage to share myself with the public. I had to go within and trust the inner journey. I was bringing light to a darkened space.”

When Sean moved back to Australia, his musical journey evolved from playing at markets to gigs and music festivals. This year, Sean will be performing live on February 23rd at Flanagan's hotel in Bacchus Marsh and on the 28th of February at the Holgate Brewhouse in Woodend.

Sean Dixon Music @seandixonmusic

Pizzeria

La L na OPEN 7 DAYS until late

during the school holidays 5348 4123

|

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

Home deliveries

24 Albert Street Daylesford

FRIDAY TO SUNDAY |

www.pizzerialaluna.com.au

LO LOSSTT C R EATE

L O S T M A G A Z I N E | 53

LO ST STORY

Rushing

Waters

A

short way north of the Trentham township, nestled in the upper reaches of the Coliban River Reserve, is the tallest single-drop waterfall in Victoria. Here, the waters of the Coliban course over the edge of ancient basalt cliffs, falling 32 meters to the plunge pool below.

The resulting curtain of water is entirely unbroken, and is most substantial in winter, after heavy rainfalls cause the river to swell. In summer, the waterfall is gentle by comparison, falling more softly. In the early 2000’s, the Millennium drought often slowed the falls to a trickle, almost drying them up completely.

Droughts and other ecological crises threaten not only the waterfall, but also the beautiful vegetation that relies on the Coliban’s flows to survive. Spring wildflowers, narrow-leaved peppermint, and all manner of eucalypts surround the falls on all sides, creating an unbroken wall of their own to match that of the cascading water.

A deep rock shelter has formed at the base of the waterfall, caused by endless years of erosion. The receding basalt leaves an increasingly large outcropping of reddishorange rock; a common sight in waterfalls all over the world. As time marches on, the protruding ledge will almost certainly collapse, sending rockfalls into the pool below, forever changing the course of the Coliban.

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

STORY BY ANTHONY CARRUBBA

Five million years ago, violent volcanic activity ruptured and reshaped the land all across Victoria. Cliffs, hills, valleys, waterfalls and mountains were formed, bringing mineral-rich water and gold to the surface. In more recent times, the area has suffered from landslides that disrupted walking trails around the falls.

Parks Victoria has restricted access to the bottom of the falls for safety reasons, due to significant erosion along parts of the track that hug a ravine.

Despite the ostensible danger, locals and tourists alike are rarely deterred from visiting the falls. A particularly popular location for picnics and day trips, this geological wonder is one of the jewels of the Daylesford and Hepburn Springs region.

Grasping the time and scale of geological processes can be difficult, given our comparatively short lives. It is a rare insight, then, to be able to observe the continual erosion and collapse of the land around Trentham Falls. Set in motion millions of years ago, the landslides and changing rock formations we see today are just brief snapshots of Victoria’s natural history. So, every visit to a place like Trentham Falls is a unique moment in time, inevitably washed away by the rushing waters.

Anthony Carrubba

LO S T S TO RY

LO ST R E A SONS

Reasons To Get Lost in January...

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

LAVENDER HARVEST Lavandula's Lavender Harvest festival is a celebration of all things lavender, and it's an opportunity for visitors to discover the many processes and uses of this wonderful plant. The process includes harvesting with hand sickles, bunching for drying, winnowing the flowers and seeds, and distilling for essential oil and floral water. Its uses are many and varied from dried flower arrangements, filling potpourri satchels, culinary lavender used in cooking and lavender oil and water for therapeutic and medicinal use.

12 January, Lavandula Swiss Italian Farm, 350 Hepburn-Newstead Road, Shepherds Flat Gate fee: $6 per adult / $2 per child Please visit lavandula.com.au for more information

ELTON JOHN AT HANGING ROCK Sir Elton John, recently crowned by Billboard as the most successful performing male solo artist of all time, will perform two Hanging Rock concerts in January 2020 as par of the Australian leg of his global Farewell Yellow Brick Road tour.

25 & 26 January, Hanging Rock, South Rock Road, Woodend Secure your tickets online at frontiertouring.com/eltonjohnhangingrock

PINOT & PETANQUE + POOCHES 2020 Pinot and Petanque is back in 2020, join us for a glass of Pinot and a game of Petanque on Saturday 18 January, 2020. What better way to spend a Summer’s day in the heart of the Macedon Ranges.

Enjoy a glass of our famous Pinot and enjoy a leisurely game of Petanque or sit back on the lawn and enjoy the live music with views across sprawling vineyards. There will be plenty of festival fare from wood-fired pizzas, grazing and cheese boards, a gourmet BBQ and food trucks including an ice cream van.

Bring a picnic blanket and gather yours friends and family for a relaxing day out. Dogs are welcome!

12pm-6pm, 18 January, Cleveland Winery, 55 Shannons Road, Lancefield 5429 9000, clevelandwinery.com.au 56 | L O S T M A G A Z I N E

LO S T R EA S O N S

ENCHANTED FOREST SAND ART SCULPTURE EXHIBITION A fun and interactive sand sculpture exhibition held on the grounds of the historic Dromkeen Homestead in Riddells Creek, less than an hours’ drive from Melbourne.

This great family day out features sand sculptures of unicorns, fairies, goblins and griffins from sculpture artists from around the world. It even includes a 30 tonne gravity-defying sculpture – an amazing feat!

6 - 16 January, 1012 Kilmore Road, Riddells Creek Gate fee: $15 per adult / $7 per child Please visit enchantedforestadventure.com.au for more information and tickets

MACEDON RANGES YOUTH HOLIDAY PROGRAM Need something to do on the school holidays? We have something running in most towns across Macedon Ranges in January for local young people. All events are fully supervised.

12pm - 3pm, 8 - 23 January, mits@mrsc.vic.gov.au

BEAUTIFUL DARK - THE MUSIC OF TWIN PEAKS Beautiful Dark - The Music of Twin Peaks take you on a journey to a town five miles south of the Canadian border, twelve miles west of the state line. Playing the music from Mark Frost and David Lynch's TV series 'Twin Peaks', the band recreate the world of the show with unnerving fidelity: the sights, sounds and tastes of a place where nothing is as it seems.

7.30pm, 25 January Palais-Hepburn, 111 Main Rd, Hepburn Springs

L O S T M A G A Z I N E | 57

JANUARY LOCAL MARKET GUIDE SATURDAY 4TH

SATURDAY 11TH

SATURDAY 18TH

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 12TH

SUNDAY 5TH CASTLEMAINE ARTISTS MARKET 9am-2pm Western Reserve, Castlemaine (Opp Farmers Market) CASTLEMAINE FARMERS MARKET 9am-1pm Forest Street, Castlemaine GISBORNE ALL SEASONS MARKET 9am-3pm Gisborne Village Shopping Centre, Gisborne

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

SATURDAY 25TH

LANCEFIELD & DISTRICT FARMERS MARKET 9am-1pm High Street, GLENLYON VILLAGE MARKET Lancefield 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

SUNDAY 19TH WOODEND LIONS CLUB MARKET 9am-2pm High Street, Woodend

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

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

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 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 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

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 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

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

Breakfast, bunch & lunch daily 9am-4pm. wombathillhouse.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 HOTEL FRANGOS 5348 2363 82 Vincent St Daylesford.

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

SWISS MOUNTAIN HOTEL

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

swissmountainhotel.com.au

L O S T M A G A Z I N E | 59

LO ST PROPE RTY

WINERIES, DISTILLERIES & CIDERIES

SHOP TILL YOU DROP

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

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

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

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 showroom. furniture showroom. bromleyandco.com www.bromleyandco.com boonbromley.com www.boonbromley.com

Bromley & Co.

BoonBromley

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

PASSING CLOUDS 5348 5550 30 Roddas Lane, Musk.

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

ECASA DAYLESFORD 5348 1802 89 Vincent St, Daylesford Classic. European.

Homewares ecasadaylesford.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 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. reddoorgalleryonfraser.com

SERVICES OZ-TRANS 0407 697 877

FREIG H T · TRA N S PORT · REMOVALS DAY L E S FO R D A N D CENTRAL 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

ADVERTISE YOUR BUSINESS IN THE REGION'S LARGEST CIRCULATING MAGAZINE 60 | L O S T M A G A Z I N E

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 RAISE YOUR

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

Open Tues - Sat 9am-5pm.

Discover the best version of you.

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

Mineral water bathing and luxurious treatments

jasminebeautytherapy.com.au

mineralspa.com.au

THE SPA AT LAKE HOUSE

XISTANCE HOLISTIC

5348 3329 4 King St Daylesford.

Open daily. Bookings essential.

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

FITNESS & GYM 0434 489 037 10 Mink St, Daylesford.

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

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

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

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

Apartment above eCasa right in the heart of bustling Daylesford.

Airbnb & Instagram @mia_casa_daylesford

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

PEPPERS HOTEL 5348 2202 124 Main Rd, Hepburn Springs. Open 7 days.

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

holyrooddaylesford.com.au

mineralspringshotel.com.au

L'PAPILLON 5348 2008

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

10 Perrins St, Daylesford.

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

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

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

BY THE LOST TEAM.

Can you tell us about yourself, and your life so far?

JE: I was born in Coffs Harbour NSW and lived there until completing High School in 1992. In 1993 I moved to Sydney to study Fine Arts and began practicing as a part-time artist. I worked in office management during the day and painted well into the night for many years.

After 19 years in Sydney and the birth of my daughter Martha (now 10), I returned to Coffs Harbour to be closer to family.

J

ennifer England is one of the amazing, kind and creative individuals who make this town so special. Thanks Jen for sharing your amazing story and works with us, it's always great to share your company!

Growing up, my home was filled with music. My mother is a classical singing teacher still teaching at 80. She is also a retired high school music teacher. My father, a fan of 'Gilbert & Sullivan' and 'The Goons' added a sense of the ridiculous to our extensive classical record collection. My three siblings and I all had to learn the piano which I found incredibly frustrating as my very short fingers couldn't reach the keys. Instead, I focused on art and sang in the school madrigal group for three years. The good that came out of my torturous piano lessons was the ability to read music which I'm very grateful for.

Childhood was never dull. My parents hosted classical music concerts in our home. The grand piano would be carefully moved to the veranda by 5 or 6 men and guests would sit on the lawn to watch and listen (the lawn was nearly 1.5 acres in size). We had performers from around the world grace us with their talents.

Throughout my childhood and teen years I was greatly encouraged to follow my desired path as an artist.

In July 2019, after visiting the region for the last seven years and falling more in love with the area with each visit, my daughter and I decided to move to Glenlyon.

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

What brought you to the region, and why?

JE: My immediate response is the weather and the arts, but there are many other factors in making our decision to move.

We have wonderful lifelong friends here and in Melbourne. Every time we visited, we didn't want to leave. It's very peaceful and the beautiful landscape inspires me every day.

Whats your most memorable moment in the region?

JE: Snow! After living in Coffs Harbour for the last 8 years, it was a magical delight for me and my daughter to wake up to snow.

Where is your go to dinner spot in the region?

JE: The Glenlyon General Store on a Friday night.

A great atmosphere and they make a divine gin & tonic!

Can you tell us about your practice, and how it has shaped who you are today?

JE: Primarily I'm a painter working in oils. While my daughter was very young, I had to cease painting to a degree until she started school.

During this time I took up cartooning using ink & watercolour pencils. This lead to my first published illustrations in a children's book. I also began looking at other ways to present my art, this manifested into a series of limited edition t-shirts, cushion covers, bags, calendars and cards amongst other things.

My cartoons have been used for youth with mental health, bullying and social problems to demonstrate and articulate feelings which are sometimes too hard for young people to talk about.

What has been your proudest moment to date in your creative career?

JE: My proudest moment as an artist, is being able to provide youth with mental health issues, an environment of art and giving these wonderful kids the opportunity to exhibit their works in real galleries. To see the changes in confidence and a beaming smile is almost miraculous. I ran the Headspace Art Group in Coffs Harbour for five years and firmly believe art should be used for all sufferers of mental health or isolation, as a tool to help with recovery.

Is there anything you’d like to say or add regarding the region, yourself or your amazing artwork?

JE: I've started up Bubbles & Brushes which is a monthly event of sipping champagne, painting with guidance and finger food. It's always a relaxing and fun afternoon. I'm taking a break in January and will resume in February 2020.

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

S TAY, D I N E , R E L A X 82 Vincent Street Daylesford 3460 Victoria Australia e: info@hotelfrangos.com.au t: +61 3 5348 2363 www.hotelfrangos.com.au @hotelfrangosdaylesford

hotelfrangosdaylesford

HOTEL FRANGOS D AY L E S F O R D