Lost Magazine March 2018 by Lost Magazine

YO U R S T O K E E P

MARCH 2018

OFF THE BEATEN TRACK HOSPITALITY

So much more than provisions... EAT Seasonal country cooking, hand made cakes DRINK Superior Victorian, Australian and International gin collection, poured a little differently. Local and craft beers, cocktails and a good regional wine selection. SHOP Eclectic selection of charcuterie, cheese, preserves and condiments as well as the essentials. EVENING EVENTS Friday 9th March Pop up bar with food from the charcoal Friday 30th March Good Friday Fish Supper Saturday April 7th Paella masterclass with Richard Cornish followed by dinner and Spanish wine tastings Friday April 20 Pop up bar with food from the charcoal.

63 Barkly St Glenlyon (less 10min from Daylesford) phone 5348 7922 open Thursday-Monday 8:30am-4pm

CO N T E N TS F E AT U R E

F E AT U R E

Remembering

ChillOut

Lost Trades

E AT

DRINK

Never Too Many Chefs

Gin Genies

MAKE

PRODUCE

Broad Strokes

Man Of The Land

PL ACES

The Duchess of Duke Street

Five Reasons (To Get Lost)

RECIPE

LOST NEWS

PAG E 0 6

Shakshouka

LIVE MUSIC VENUES

PAG E 4 4

LOCAL MARKETS

PAG E 4 4

GUIDE TO WHERE TO FIND IT

PAG E 4 6

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

VOL 1 7 I S S U E 1 7 2 | M A R C H 2 0 1 8 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. PUBLISHER AND EDITOR IN CHIEF

Sarah Lang sarah@lostmagazine.com.au E D I T O R AT L A R G E

Richard Cornish editor@lostmagazine.com.au LOST PHOTOGR APHER

Danny Wootton hello@dannywootton.com.au DESIGNED BY

The Yellow Brick Road Agency enquiries@yellowbrickroadagency.com.au HE AD OF DISTRIBUTION AND DELIVERY

Richard Herr (Richie Rich) 0428 327 198

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

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advertising@lostmagazine.com.au 03 5348 4927 www.lostmagazine.com.au L O S T M A G A Z I N E I S P R O U D LY P R I N T E D B Y

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

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Lost News

f there ever was a ‘quiet season’ in Spa Country, it could be considered February. Many locals take this time to squeeze in an annual holiday or to renovate and refurbish their venues. Not taking any breaks but getting stronger and stronger every week is Annie Smithers and her little dedicated team at du Fermier. Her new kitchen garden at Babbington Park in Lyonville might be less than a year old but it is already producing such bounty, that Annie has opened a “petite marche”, a small market stall, inside the doors of du Fermier in Trentham every Saturday morning. But you need to be early. We arrived smack back on the 9am opening time but still had to queue in a long line of excited middle-aged foodies (bit like popstar groupies but way more determined), waiting for exquisite French breakfast radishes, baby carrots, salad greens and beetroots. A range of French pastries, baguettes, quiches, donuts, pork pies and smoked duck breast was what we had our eyes on. Magical. And then, in less than 40 minutes, ‘poof’, it’s all gone. Glenlyon helds its veggie garden open day on Saturday 10th February was a roaring success with around 400 people making 1170 garden visits. Next event in this picturesque little township is Paint Glenlyon, an art exhibition held in the newly refurbished Glenlyon Hall

CELEBRATIONS & EVENTS

Where Equality is for Everyone www.scrubhill1869.com.au

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

WRAP UP OF NEWS AND HAPPENINGS IN OUR REGION

from 30 March to 1st April. Artists of all skill levels are being encouraged to paint scenes from in and around Glenlyon. For enquiries, call Joy Durston on 5348 7542. This month, we feature the heavenly tomatoes from Florian at Mt Franklin Organics, a key ingredient in last month’s cocktail Bloody Hell Mary. Sallie Harvey gives us a cracking recipe using tomatoes in a tagine but if you’d rather someone else prepare them, pop down to The Surly Goat in Hepburn Springs. We enjoyed a truly memorable dish of Florian’s tomatoes last week served with pillowy soft ricotta gnocchi, fior di latte, garlic and fresh basil. But make sure you call ahead to book. This small restaurant is enormously popular and getting a table can be tricky even in February. One of the hardest working chefs in hospitality has found the time to publish her own book. Alla Wolf-Tasker AM, Culinary Director and co-owner of Lake House, releases “Three Decades On” in May 2018. In this book, Alla shares her love for the region and Lake House, her admiration for great producers both local and across Australia, with wonderful recipes, captivating stories and magnificent imagery.

In other news, the new annual fundraising festival “Daylesford Hepburn Food Truck Feastival” has been postponed due to unforeseen logistical problems. It will be held later in the year. Hepburn Footy Club President and organiser Jason Dooley says “Whilst its disappointing that we have had to postpone it, moving it to later in the year will be more beneficial to the town, especially local traders, and this means a better event for us. We aim to open the festival up to include food and wine stalls, rather than just food trucks, and have many more local producers attend.” The footy club’s annual fundraiser raffle, this year being a limited-edition Kenworth truck and fuel and travel vouchers totally a whopping $450,000 will still launch as planned later this month. Tickets are a hefty $1000 but with only 1000 tickets sold, the odds are pretty good. Tickets can be purchased at www.kenworthraffle.com from mid March. Three Decades On will be available in selected bookstores, at Lake House and online in May. Pre-orders can be placed at www.lakehouse.com.au to receive books in time for Mother's Day.

SARAH LANG PUBLISHER AND EDITOR-IN-CHIEF

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

Remembering ChillOut

STORY BY RICHARD CORNISH PHOTOS BY DANNY WOOT TON

ax Primmer is halfway through his transformation. With each false eyelash and brush stroke of eye shadow the Daylesford house cleaner and radio broadcaster is a step closer to his drag queen alter ego Di_Alysis. “When you put on the eyelashes, the wig and the dress – you become a different person,” says Max in a textured voice that sits somewhere between honey and asphalt. It’s perfect for his breakfast slot on Hepburn Community Radio and Friday night’s Rainbow Radio on Pheonix FM in Bendigo. “You see,” he continues, “a drag queen can say a lot of things in public that a lot of people would struggle to say in private. You are so much freer.” The name for his drag character came after complete kidney failure a few years back. Now 68, the former committee member of Daylesford’s iconic LGBTIQ festival ChillOut, was in hospital, connected to a dialysis machine, with tubes going in and out of his body. “It came to me in a very clear vision,” he says. The outrageous Di-Alysis was born and has been part of Chillout ever since. A dairy farm near Koroit was where Max started his life. “I came out to my parents when I was 15,” he says. “I had a boyfriend. I also had a loving family who put no restrictions on me. ‘As long as you’re happy’ they said.” Max moved to Melbourne when he was 19 working as a car detailer and then as a wine bottler with Crittenden’s in Malvern. That is when he met his partner for 30 years, Ken. “We had a good life living as an openly gay couple,” says Max. Together they bought and sold businesses around the city and in the country. It is with great pride that Max says, “We had a milk bar in Sandringham. We were known as ‘the two boys in the milk bar’ to the locals,” he says with a growing smile. “But the local school recognised us as a safe house. If kids felt like they were being threatened or they were being followed they could come to us. That meant a lot to us.”

L OS T F EATU R E Ken died in 2000. After three years, a friend suggested that Max go with him to ChillOut in Daylesford. “I hadn’t really thought about Daylesford,” remembers Max. “But when I got there it had this amazing aura. No matter what way you come into Daylesford you are driving through forest. It really does something – it clears your head.” Max is beaming now. “I just remember thinking this was this beautiful little enclave in the forest.” Max had a great time at ChillOut in 2003. So great that he said to his friend in the car on the way back to Melbourne, “I am going to live there.” Three weeks later he had rented a house. Within a few months he had met Peter Wright, Chris Malden and Wayne Cross, founding committee members of ChillOut. Soon Max was on the committee himself, offering a different perspective and taking part in many of the activities. He found himself judging the ChillOut dog show, as Di-Alysis, strutting down Vincent Street in a gold lamé fishtail dress, gold crown and pleated cape that doubled as flowing wings. Although no longer on the committee, Max is still a huge supporter. This year Di-Alysis will also be at the local library reading kid’s books to the children of same sex couples. “I love this town,” he says. “I love that this town gets ChillOut.” He ponders for a second and adds, “You know there are other country towns where, as a gay person, you think twice about going to a pub or going out. It’s in the back of your mind that you can’t be yourself.” He draws himself up. “That is what has been so special about being part of ChillOut,” he says with a determined tone in his voice. “ChillOut provides a safe pace for people where they can be themselves and happy.”

Chillout, 8-12 March, chilloutfestival.com.au

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

L O ST FE ATU R E

8 - 12 March 2018 Daylesford . Victoria

chilloutfestival.com.au

L OS T F EATU R E

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

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Lost Trades

L OS T F EATU R E

WORDS BY RICHARD CORNISH PHOTO SUPPLIED - GLEN RUNDELL

here was a time when everything we used on a daily basis was made by hand. The axes with which we chopped our wood. The rakes with which we tended our gardens. The candles which lit our homes. The boots we wore. These objects were made by hand by people who lived in our villages, towns and cities. The industrial revolution, followed by the two world wars, heralded the end of local production of everyday items. Late 20th century globalism was the nail in the coffin. Somehow, around the world, a few artisan makers survived the onslaught. Now, when most of the world’s population lives in cities, there is a deep sought need to reconnect with the old ways. People are not only flocking to the country to reconnect with the land from which their families came but to learn how to make things. Things which are important to survival and living on a day to day basis. Enter the Lost Trades Fair. It started a few years back when co-founder Glen Rundell wanted to make a chair. He couldn’t find anyone locally who still knew how to make

a decent chair. He had to travel to the other side of the world to find people who had the skills. In 2014 Glen and Lisa Rundell kicked off the first Lost Trades Fair in Kyneton. It was an instant success. Thousands descended on the town to learn how to make everyday things that are now mass produced. This year, the festival brings together truly skilled craftspeople from across the nation and around the world. There are chair makers, coopers, glass blowers and cotton spinners. These are not just fringe dwellers but true artisan craftspeople who produce both practical and beautiful items that are useful in everyday life. Imagine a village where there are silversmiths, tinsmiths, blacksmiths, toolmakers and stonemasons. They all come together for this annual festival held on the Kyneton Racecourse. This exciting festival runs the Saturday and Sunday of the March long weekend but there are plans to have a month long festival in years to come. Kyneton Racecourse, Sat 10 – Sun 11 March, $15 daily, trybooking.com L O S T M A G A Z I N E | 13

Never Too Many Chefs

LO S T EAT

STORY BY RICHARD CORNISH

PHOTOS BY DANNY WOOT TON

wo months ago some of the most talented chefs in the region gathered under an old oak tree. They were there to work together on a menu on one of the toughest gigs in the state. They had to work out how to feed 150 people, dining in the open, serving them food that would represent the calibre of the produce grown in the region. Not only that but the chefs had to create dishes that would reflect their own high standards. The event is the Regional World’s Longest Lunch – Daylesford, part of the Melbourne Food and Wine Festival. This sees several thousand people taking their seats at 25 different locations around the state at exactly 12pm on Friday March 16. The location for the Daylesford lunch is Oak and Monkey Puzzle at Spargo Creek on the Daylesford-Ballan Road where the house and gardens date back to the gold rush days. Owner and landscape architect Natasha Morgan says, “It was inspirational to see those chefs working together on nutting out the ideal menu that could be delivered to the highest standards,” she explains. “There was not one skerrick of ego. Just a lot of determination to get great local produce, with matching local wines and drinks, on the table within budget.” Budget is essential for this dinner. Profits are going to a new fund that will help create aspirational experiences for local school children. Experiences from exposure to different vocations to arts experiences.

The lunch itself is being held on a series of long tables that are placed in the gardens of Oak and Monkey Puzzle. The backdrop is century old oaks and rugged bushland beyond. Natasha is remaining tight lipped about the details of the menu but we have been able to find out some snippets about what each chef is cooking and with what wines they are serving it. First up is English born and trained chef Peter Knibb from Sault served with a cocktail from The Tea Caravan. Entrees are the responsibility of Japanese born chef Kazuki Tsuya building on his relationship with Tuki Trout Farm and, judging by his previous form, it is most likely he will be serving a cured trout dish. This will be matched with a wine from Passing Clouds in Musk. Main course goes all porky with a nose to tail dish of Jonai Farms pork cooked by Bistro Terroir’s Matt Carnell. This dish will be paired with wines from Latta Vino. Heading towards the sweet end of the meal there is talk of an Adsum Farmhouse rhubarb dish prepared by Caliopi Buck from Frank and Connie’s Kitchen. Confirmed for petite fours is Chris Edward from Peddling Pastries and French nougat by Annie Smithers, the woman behind the pans at Du Fermier, Trentham. There are also drinks from Daylesford Hepburn Mineral Water and The Fermentary as well as beer and cider for sale at the bar from Daylesford Brewery and Daylesford Cidery.

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

LO ST EAT “The Melbourne Food and Wine Festival set the theme this year as ‘community’,” says Natasha. “Everyone has donated their time. So I think anyone who comes to the lunch on March 16 will experience just that. A real sense of community.” Regional World’s Longest Lunches are also being held in Central Victoria at Macedon, Newlyn, Ballarat and Bendigo. For bookings go to melbournefoodandwine.com.au

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

LO S T EAT

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

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we proudly stock the world's best champagne, local and international sparkling, local and international wines, beers, ciders, mixed drinks and an impressive range of local and imported spirits. 55 Vincent St Daylesford 03 5348 3577 open 7 days until late

LO S T D R I N K

Gin

Genies

he air is filled with the aroma of spices and fragrant herbs. They are intermingled and intertwined making it is difficult to discern one single note. There’s juniper. Was that orange peel? Fennel? This Phil Spector style wall-of-perfume greets you when you walk into Kyneton’s Animus Distillery. This warehouse-style building has been set out like a cocktail bar with sweeping wooden bar and high chairs. The rest of the space is taken up with low tables book ended by deep leather chesterfields. The shining fermenting and distilling equipment plus the sweet lingering aromas let you know this is a working gin distillery. Distiller Rob Turner speaks with pride when he describes the different approach to gin making he and his partner Luke Jacques along with Joel Wilson and Aaron Robinson have taken. “We use the vapour pressed method,” explains Rob, referring to the two metre tall stainless steel and polished copper towers. “We take a basket of botanicals and place them in the still

"The botanicals refer to the flavoursome spices, roots and peels that impart their flavour into the final product. " STORY AND PHOTOS BY RICHARD CORNISH

above the spirit.” The botanicals refer to the flavoursome spices, roots and peels that impart their flavour into the final product. As the alcohol evaporates it infuses the aromatic compounds within the botanicals into the distilled alcohol. Rob explains that other distillers will steep their botanicals in the spirit prior to distilling. “Ours is such a labour intensive process,” says Rob. “We have to hand peel all the citrus and remove every trace of pith otherwise the gin becomes bitter and has a flat taste. It takes hours and hours.” Animus started several years ago. Rob and Luke would go to Joel and Aaron’s house for a meal and then expand their shared love of malt whisky to gin. They experimented in Joel and Aaron’s garage with different botanicals, retro-engineering the great gins of the world. In 2015 they moved the operation to Kilmore where they worked for 18 months perfecting the recipes for their gins that make up the L O S T M A G A Z I N E | 19

Animus Range. In August last year Animus opened. “We thought we would have one gin,” says Rob with a laugh. “We ended up with three." Macedon Dry is an elegant gin with a lemon and lime citrus profile that sits alongside the high notes of the juniper. Floating around this are cloves, cinnamon, nutmeg, star anise and mountain pepper. “If you’re mixing with tonic then go 50/50 gin and tonic,” suggests Rob. “There’s enough tonic to release the aromas but not too much as to drown it.” Animus Ambrosian has a South East Asian accent with mandarin, kaffir lime and white sesame, along with fresh turmeric, galangal and ginger. The Green label Arboretum Gin is made with strawberry gum leaf, lemon thyme, rosemary, oranges and native bush tomato support the classic gin notes of bold juniper, coriander seed, and citrus, with a long, spicy balanced finish. The Animus team grows a good number of the botanicals. If you’re interested in dipping your toe in the gin waters then drop by Animus and ask for the Gin Tasting. This gives you a neat sip 10ml sip of all three gins so you can try them side by side for $10. Then there is the Gin Flight that offers you 15ml of each gin, garnish and tonics to make your own perfect G and T for $30. There are six gin martinis, nine gin cocktails plus single malt whiskies, Japanese and Australian whiskies, local beer and wine plus cheese and charcuterie plates.

Passing Clouds Winery cellar door & Dining Room 9 minutes from daylesford

Animus Distillery and Bar, 1/89 Piper St, Kyneton; Wed- Thu 4pm-9pm, Fri 4pm-11pm, Sat 12pm-11pm; Sun 12pm-8pm; animusdistillery.com

Cellar Door 7 days 10am-5pm Dining Room Friday - Monday for Lunch 30 Roddas Lane Musk VIC 3461 passingclouds.com.au | (03) 5348 5550 For Dining Room reservations: feast@passingclouds.com.au

L O S T M A G A Z I N E | 21

Broad Strokes

LO S T M A K ER

"This could be confronting" STORY AND PHOTOS BY RICHARD CORNISH

“This could be confronting,” warns Kyneton artist Daniel Butterworth as he moves around the paintings in his studio on the edge of town. He partially reveals a larger than life self-portrait nude. It is a fine representation of the man, painted in broad brush strokes on plywood using acrylic house paint, applied with small domestic cut-in brushes. The colours are muted, a blend of primary colours to create skin tones and a winter-grey sky background. Daniel’s work is very much after Lucian Freud. However, instead of working with muses or studying other people, as Freud did, Daniel is his own model. “Someone once called me an ‘egotistical wanker’ because I mainly paint myself,” he says with a mild sense of chagrin.

Daniel may wear the occasional cheeky grin, but he appears more thoughtful and grounded than self-aggrandising. He grew up on a small farm at Springhill between Kyneton and Daylesford. He started out as a signwriter, applying blue and red cursive script in butchers’ shop windows and lots of gold paint for the fancier businesses. His dad is a sculptor so when the urge came to focus on fine art, it was not unexpected. Daniel studied art at Bendigo TAFE before moving on to Art and Design at LaTrobe University.

Continued on page 26

L O S T M A G A Z I N E | 23

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

From page 23

“I paint myself because I am always here,” he explains, “And the type of work I am portraying is my personal reaction to difficult situations. I don’t expect a model to show the emotion I am feeling about the issue I am addressing.” With that he moves away so we can see the painting in full. It is Daniel almost pleading to the sky, palms open outwards, where his genitals should be is just a bloody blur. This powerful and disturbing image is part of his next 13 work exhibition called ‘Sorry’. It is his reaction to the treatment of Aboriginal Australians over the past two centuries. Next to it is a pile of Daniel Butterworth bodies thrown one on top of another. A post-massacre pyre. The fact that every lifeless head wears Daniel’s face has a visceral effect. After seeing so many Daniels one becomes familiar with his emotions. To see him dead is shocking. Beside the ‘Sorry’ series is a larger than life portrait of a very familiar face. The painting of actor Shane Jacobson of Kenny fame bears a concerned frown. “Shane is a lot more than the nice guy people see on screen,” says Daniel. “He is quite a deep person. That’s something I wanted to portray for the Archibald (Prize),” says Daniel. His 2017 entry of another painting of Jacobson went well in the Packing Room Prize but wasn’t shortlisted, unlike his 2016 entry depicting Trentham chef Annie Smithers. “She has it hanging in her dining room (at du Fermier),” says Daniel. “She said it would be too much to have herself hanging in her home.” The ‘Sorry’ exhibition moves to Sydney’s 541 Art Space in June. LOST locals will have a chance to see it on Saturday March 17 from 2pm in Daniel’s Studio at 53 Hill Drive, Kyneton or head and see a much larger collection of his work at the Farmers Arms Art Motel, 2 East St Daylesford. danielbutterworth.com

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

LO S T P RO D U C ER

Man Of The Land

he birdlife on Florien Hofinger’s farm is quite remarkable. Especially when you consider that when the former chef turned vegetable farmer moved here 12 years ago there were just a handful of trees on the property. Now there are thousands. Sitting on saddle under the summit of the extinct volcano of Mount Franklin and looking down to the Loddon Valley across to Mount Alexander Mount Franklin Organics is brimming with life. A honeyeater darts about the garden while a small raptor drops out of the sky into the horse paddock. Next to this is a sloping 1.2 ha block planted out with tomatoes and other veg. Sixty different varieties of heritage tomatoes that bare names like Rouge de Marmande, Black Krim, Tigerella and Green Zebra. Tomatoes with such fine flesh and thin skins that they could never stand a trip in the

back of a supermarket truck. Tomatoes with such strong aroma that the air is filled with the smell of freshly cut tomato. He plucks a waxy dark green leaf – it’s basil but carries aromas of clove, marigold, and eucalyptus. It is so powerful. “Even though I can almost touch Mount Franklin,” says Florien. “I don’t have that rich volcanic soil other farmers have. I have clay,” he says as he kicks the earth with his boot releasing a little puff of dust. The vibrant looking tomatoes, peppers, pumpkins, chard and other veg and herbs he grows thrive because he has built the soil up. Over a decade the clay has been composted and carefully nurtured so it is now so laden with humus it has acts like a sponge. It is also very fertile producing food with intense flavour.

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

Monday Thursday & Friday 5pm until late Saturday & Sunday 12pm until late Classic Pub Fare - Eat in or Take-away available Monday $20 Parma night ( 8 varieties ) Thursday $20 Curry Night Live Music, Beer garden Events, Functions, Venue Hire

Check out our website for a full list of Chillout events

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

LO S T P RO D U C ER

“It is hard work but I was very lucky,” says Florien. “I was already a chef in Hepburn when I made the change. I knew the chefs of the region,” he says. “About the same time I started Mount Franklin Organics there was a shift in the thinking of chefs and they all wanted locally grown and seasonal produce. I was here.” He lists off some of the businesses he has worked with for that time. Spade to Blade, Lake House, Mercato, Peppers, Cliffy’s and Tonna’s. It is a who’s who of Daylesford. “The only Melbourne chef I deal with is Andrew McConnell and he has been buying my tomatoes for years,” he says with a laugh. While Florien does a lot of business direct with restaurants and retail he has a regular number of locals who come by for their weekly produce boxes and has room for a few more. Florien, however, is not a man for all

seasons. “I go hell for leather getting ready for the summer growing season, over summer and then into the autumn harvest,” he says. “Then in winter I sit back and put on 10kg. Then I do it all over again.” “I am also very excited about the new Daylesford Sunday Farmers Market,” he says. It is to be held every Sunday (starting March 18) at Spade to Blade, 21a Raglan St. There Florien will be selling his produce along with seeds and seedlings. “I have so many old varieties of tomatoes, peppers, pumpkin and melons that they call Mount Franklin Organics ‘The Ark of Vegetables’,” he says eyes gleaming. “And I am Noah!”

facebook.com/mtfranklinorganics

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

LO S T P L AC ES

STORY BY SAR AH L ANG

PHOTOS BY MEGAGR APHICS

he leaves of the golden elm dance in the breeze, breaking the afternoon sun into a delicate lacework of light. Afternoon tea sits on the dark polished table. Dainty chicken finger sandwiches; small Cornish pasties; fruit tartlets; whisky soaked raisin scones; macarons; a pot of tea surrounded by fine china cups and, of course, bubbles. This is high tea at Holyrood House in Daylesford. This beautiful old Colonial Victorian home, with its wide verandahs, wooden fretwork and stained glass windows, was once a fine dining restaurant. It was also the first home in town to have electric lighting. Back then she was known as the Duchess of Duke Street. Today she is one of nation’s best guesthouses.

a level of service not found anywhere outside our best restaurants or private clubs. Mention you prefer a certain type of chardonnay and you’ll never need to mention it again. Andrew and Keith are warm and welcoming but then allow guests to feel like the beautifully appointed rooms are their very own.

Together they bring a level of service not found anywhere outside our best restaurants or private clubs.

After a period of slow decline, Holyrood House and its rambling gardens, were lovingly restored by Andrew Matthews and Keith Cleur. Andrew was the personal butler to one of Australia’s most important business families and Keith spent three decades with one of the nation’s most respected retailers. Together they bring

Pre dinner drinks are served in the early evening. While there is no dinner service at Holyrood House, the offer of fine wines and perfectly affinaged cheeses segues seamlessly into the night where guests head out to the great restaurants around town.

The five rooms are beautifully appointed with fine cotton sheets on superbly comfortable beds. Alpaca rugs sit at the foot of the beds. The heating is hydronic. Most rooms have a spa bath, all have soft bathrobes, wifi and a coffee machine. The turn down service sees a house-made treat and perhaps a freshly picked rose placed in a bud vase on the night stand.

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

LO ST PLACES

GRAND OPENING - SUNDAY 22 APRIL. French Colonial Style Free Entertainment, Talks & Displays www.stclairecountryhouse.com

OUR OWN LOCAL BEEF & LAMB AND McIVOR PORK LOCALLY GROWN FREE RANGE EGGS HOUSE-MADE SMALL GOODS & CHARCUTERIE SUPPLIER TO REGIONâ&#x20AC;&#x2122;S LEADING RESTAURANTS

Open 7:30am-5:30pm Monday-Thursday 7.00am-6.00pm Friday & 7:00am-1:00pm Saturday

OPEN SUNDAY CHRISTMAS EVE 7:00AM-3:00PM 37 Vincent St Daylesford Phone 03 5348 2094

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LO S T P L AC ES

It is the detail in the decor that matches the generous yet understated service at Holyrood House. It feels like a home. A restored home yes, but without destroying a century and a half of patina left by the people who lived here before. There seems to be a lifetime of found objects, antiques and objets dâ&#x20AC;&#x2122;art around the house that evoke a hundred different stories from walks in the bush to grand adventures around the world.

Breakfast at Holyrood is a simply superb. The menu changes daily and the bread is baked every morning. Fresh pressed juices and a warm croissant follow perhaps a cardamom scented rice pudding and spiced figs. There is an ample choice of hot dishes that may include a fresh pea pancake, stir fried red rice with chicken, brioche with roasted field mushrooms and of course the usual offering eggs cooked any way with bacon and sausages. There is a minimum two-night stay at Holyrood House, which is probably just as well, as it is very easy to get used to the level of service and hospitality. holyrooddaylesford.com.au

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Reasons To Get Lost... COMPILED BY RICHARD CORNISH

1. Woodland Festival Have you ever looked at a piece of timber and imagined transforming it into a beautiful piece of furniture or a dinnerware. The 2018 Woodland Festival (March 24-25) is a weekend workshop/festival held on a bush block at Lauriston near Kyneton. Using local timbers participants will learn skills from international woodworkers such as Amy Umbell from the U.S.A. who specialising in bowls carved finished with hand painted patterns inspired by American quilts. Also teaching is Jeff “The Spoonsmith’ Donne from N.S.W. who has a ‘whole tree’ approach to carving. Building on the sense community is the shared-table slowcooked meat dinner on the Saturday night. www.trybooking.com

2. Paella! Paella! The crew at the historic Glenlyon General Store are holding a post-Easter celebration of all things Spanish on Saturday April 7 with a paella night and Spanish wine and sherry tasting. It kicks off around 4.30pm with a hands-on paella class with food writer Richard Cornish – he co-authored the Movida cookbooks with Frank Camorra. While the paella is cooking the team from Spanish Aquisition will be talking about sherry and regional Spanish wines. Then it is time for some pan catalan – tomato and garlic on toast, more tapas then the paella. With a flamenco guitarist this is going to be a sensational evening. Buon provecho! Call (03) 5348 7922 for bookings.

3. Festival of Small Halls After the Port Fairy Folk Festival finishes and before the National Folk Festival in Canberra starts some of the performers join a performance trail that links the two events. It’s called the Festival of Small Halls in which artists travel to small halls and other community buildings in regional Australia. On Wednesday March 28 the festival comes to Scrub Hill near Dean. The old 1869 bluestone church has 36 | L O S T M A G A Z I N E

LO S T P L AC ES been renovated and transformed into a performance and community space and this will be the stage for Dave Gunning from Canada and Anne Taylor from Tasmania. Gunning is a multitalented performer who brings humour and stories to his roots music while Taylor has the most hauntingly beautiful voice. Door open at 6.30pm. Book at festivalofsmallhalls.com

4. New Weekly Daylesford Farmers Market On Sunday 18 March local food champion Gary Thomas will be joined by around 20 of the region’s best local growers and producers in what should be one of the best little markets in the area. Expect free range pork, beef, lamb and venison, some excellent seasonal vegetables, new seasons apples, pears and nuts. It’s being held around a beautiful old shed/warehouse opposite the Sunday Market inside which will be local artists and lost trades

artisan practitioners. This will be an important addition to the local food landscape. Daylesford Sunday Farmers Market, 21a Raglan St, Daylesford.

5. Stockroom Stockroom is a brilliant artspace, commercial gallery and clothing store housed in an old butter factory in Piper St, Kyneton. Come on Saturday March 17 from 4.30pm for the opening of their March-April show. In Gallery One is Robert Hague’s large stainless steel piece called JOY which came after the death his own father in May last year. Gallery Two hosts Adam Cusack’s show called sideshow about celebrity, profit, consent and freedom by placing ostensibly unrelated objects together. In the third gallery, Project Space, is a video installation by Sal Cooper called Prelude to a Fugue. 98 Piper St, Kyneton; stockroomspace.com

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Wine Bar Bottle-Shop Delicatessen Coffee 97 VINCENT ST, DAYLESFORD.

Drink wine, eat cheese.

Shakshouka! RECIPE BY SALLIE HARVEY PHOTOGRAPHY BY RICHARD CORNISH

LO S T R EC I P E

LO ST R E CIPE

EAT . DRINK . LOVE LOCAL Kick back and relax in the regionâ&#x20AC;&#x2122;s best beer garden 03 5424 1516 . Cnr High St & Cosmo Rd, Trentham . www.thecosmopolitanhotel.com.au

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LO S T R EC I P E

Shakshouka (Moroccan Baked Eggs) RECIPE BY SALLIE HARVEY PHOTOGRAPHY BY RICHARD CORNISH

This classic Berber dish is an easy recipe that is perfect for tajine virgins to start learning their way around this traditional terracotta cooking pan. It is also the perfect dish to serve on these autumn days when itâ&#x20AC;&#x2122;s a bit cooler and you have too many last-of-the-season tomatoes on your hands. The secret of any dish cooked in a tajine is to use way more onions than you think youâ&#x20AC;&#x2122;re going to need. These form the bed on which the other ingredients cook and which are infused with the aroma of the onions and spices. INGREDIENTS

2 tablespoons extra virgin olive oil 2 small onions, diced pinch of salt 4 tomatoes, diced 1 teaspoon cumin seed, freshly ground 4 eggs 2 tablespoons coriander, chopped bread to serve

METHOD

Heat the oil in the bottom of the tajine over medium-low heat. Add the onions and cook for 10 or so minutes, stirring occasionally, or until the onions are translucent. Season with salt and add the tomatoes. Stir together. Cook for 15 minutes, stirring occasionally, or until the tomatoes and onions form a sauce. While the tomatoes are cooking listen to them. If you hear a sizzle that means they need stirring. Sprinkle over the cumin. Make four small wells with the back of spoon in the sauce. Into these crack the eggs. Cover with the tajine lid. Cook for a few minutes or until the whites are just set. Remove from the heat. Allow to sit for a few minutes. Sprinkle with coriander and serve. Use pieces of bread to scoop out the shakshouka in true Berber style.

To book Sallie and one of her SOUQ feasts, call 0409 339 308.

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the one and only daylesford hotel. OUT AND PROUD SINCE 1913. THURSDAY

$20 STEAK NIGHT FROM 5PM

FRIDAY

WELCOME PARTY WITH RESIDENT CHILLOUT DJ’S DEBRA WALTERS & DJ KISTA

SATURDAY & SUNDAY

YARD PARTY WITH WITH RESIDENT CHILLOUT DJ’S DEBRA WALTERS & DJ KISTA DRAG BAR WITH SEXY GALEXY AND ROCCO D’AMORE

MONDAY:

RECOVERY LUNCH 12NOON-3PM

full menu available friday-monday lunch 42 | L O12noon-3pm. S T M A G A Z I N E dinner 5pm-9pm.

DAYLESFORDHOTEL.COM.AU

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REGULAR RUNS TO MELBOURNE, GEELONG, BALLARAT, BENDIGO AND EVERYWHERE IN-BETWEEN

Live Music Venues

The following venues have regular live entertainment every weekend. To get the most up-to-date information on latest gigs, please refer to each venues website or facebook page. OLD HEPBURN HOTEL 5348 2207 236 Main Rd, Hepburn. Open 7 Days. Live Music every weekend. Great meals. Free courtesy bus. www.oldhepburnhotel.com.au BLUE BEAN LOVE 5348 2297 115 Main Rd Hepburn Springs. Open 7 days from 8am for breakfast & lunch. Live Music and Dinner every Friday, Saturday and Sunday facebook.com/bluebeanlove SPA BAR DAYLESFORD 0429 585 129 22 Howe St Daylesford. Daylesford's only live music venue. Open Wed-Sat with live music, DJ dance club every Fri & Sat. Great cocktails facebook.com/spabardaylesford

Markets and Fairs Markets and Fairs

SATURDAY 3RD MARCH

SATURDAY 10TH MARCH

SATURDAY 17TH MARCH

SATURDAY 24TH MARCH

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

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

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

LANCEFIELD & DISTRICT FARM-

WOODEND FARMERS MARKET 9am-2pm High Street Woodend

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

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

ERS MARKET 9am-1pm High St Lancefield

LEONARDS HILL HALL & COUN-

SUNDAY 25TH MARCH

SUNDAY 11TH MARCH

TRY MARKET 9am-2pm 2095 Ballan-Daylesford Rd, Leonards Hill

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

MARKET 9am-1pm Moyston St, Castlemaine

CLUNES FARMERS MARKET 9am-2pm Collins Place Clunes

TRENTHAM FARMERS MARKET 9am-1pm Trentham Town Square

DAYLESFORD SUNDAY FARMERS

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

SUNDAY 18TH MARCH

GISBORNE ALL SEASONS

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

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

WOODEND LIONS CLUB

DAYLESFORD SUNDAY FARMERS

MARKET 9am-3pm High St Woodend

MARKET 8am-4pm At The Woodshed. 21A Raglan St Daylesford. NEW Produce/Farmers Market.

SUNDAY 4TH MARCH CASTLEMAINE FARMERS

MARKET 9am-12pm Brantome St Gisborne GREAT GISBORNE MARKET 9am-2pm Hamilton & Aitken St Gisborne

WOODEND LIONS CLUB MARKET 9am-3pm High St Woodend

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MARKET 8am-4pm At The Woodshed. 21A Raglan St Daylesford. NEW Produce/Farmers Market.

HAPPY 21ST BIRTHDAY CHILLOUT

YOU MEAN THE WORLD TO US.

Restaurants and Cafés BAD HABITS CAFE AT CONVENT 5348 3211 7 Daly St Daylesford. Open 10am-4pm daily. Breakfast, Brunch, Lunch, morning and afternoon tea in magnificent Convent Gallery. Seasonal menu and best scones in Daylesford.

LAVANDULA SWISS ITALIAN FARM 5348 3329 350 Hepburn-Newstead Rd Shepherds Flat Open 10.30am-5.30pm Thurs-Mon (7 days in school holidays). Mediterranean fare under trees in historical Swiss-Italian gardens.

THE SURLY GOAT 5348 4628 3 Tenth St Hepburn Springs. Dinner Thurs-Sat. Lunch Fri-Sun. Bar and Dining. Seriously good food & wine in relaxed atmosphere by Hepburn Mineral Springs Reserve. thesurlygoat.com.au

BELLINZONA TASTINGS 5348 2271 77 Main Rd Hepburn Springs. Tastings Cellar Door & wood-fired pizza alfresco dining. Open Lunch Friday-Sunday. Restaurant open Dinner Wed-Sunday. Private function rooms available.

MERCATO 5348 4488 32 Raglan St Daylesford. Lunch Fri-Sun. Dinner Thur-Tue. Exquisite food & wines in ambient setting. Tapas Thurs-Sunday afternoons. The quality you know and love in small bites to share.

WINE & THE COUNTRY 5348 3756 1/97 Vincent St Daylesford. Open 7 days. Mon-Fri 12pm-late. Sat-Sun 10am-late. Wine Shop & Bar. Next to DOS deli.

BELVEDERE SOCIAL 5348 2088 82B Vincent St Daylesford. Lunch & Dinner Wed-Sun. Cocktail Bar, Tasty Bar Menu and Fine Dining. Beautiful rear courtyard. www.belvederesocial.com.au

OLD HEPBURN HOTEL 5348 2207 236 Main Rd Hepburn. Lunch Sat-Sun. Dinner Wed-Mon. Frugal food $20 Mon/Wed/Thurs. All Schnitzels Thurs 5-7. Live music every w'end www.oldhepburnhotel.com.au

CLIFFYS EMPORIUM 5348 3279 30 Raglan Street Daylesford Breakfast & Lunch Daily 8am-4pm Iconic historical cafe with great food, coffee, deli and produce.

PERFECT DROP 5348 1100 5 Howe St Daylesford. Open Lunch FridaySunday. Dinner Friday-Tuesday. Award-winning restaurant serving local, ethical and organic produce. Wine bar and courtyard.

COSMOPOLITAN HOTEL 5424 1516 Corner High St & Cosmo Rd, Trentham Bar open 7 days. Lunch and Dinner Wed-Sunday. Kick back &relax in regions best beer garden. cosmopolitanhotel.com.au DAYLESFORD HOTEL 5348 2335 2 Burke Sq Daylesford. Dinner Every Night from 5pm. Lunch Fri-Sun. Seasonal pub food, terrific wine list and speciality beers. Amazing balcony. Huge beer garden. $20 meal deals Mon-Thurs. DOS 5348 3756 2/97 Vincent St Daylesford. Open daily. Mon-Fri 7am-7pm Sat-Sun 8am-6pm. Full range delicatessen, charcuterie and cheeses, toasties, produce and coffee. FARMERS ARMS CRESWICK 5345 2221 31 Albert St Creswick. Lunch & Dinner Daily. Historical pub created in gold rush era with beautiful remodelled interior. Outstanding pub and bistro dishes with in-house charcuterie. FARMERS ARMS DAYLESFORD 5348 2091 1 East St Daylesford. Lunch & Dinner Daily. Fantastic seasonal menu in towns oldest characterfilled hotel. Huge range beers, wines by glass & spirits. Dog friendly beer garden. FRANK & CONNIE'S KITCHEN 5348 1156 97 Main Rd Hepburn Springs. Dinner Wed-Sun. Lunch Fri-Sun. Whatever comes out of the pot! Blackboard menu, seasonal produce with Spring Sunday sessions wood-fired pizzas & cocktails GLENLYON GENERAL STORE 5348 7922 63 Barkly St Glenlyon. Open Thurs-Monday 8:30am-4pm. Great coffee and Menu. Full of wonderful local produce and homewares. Fully licenced. Large outdoor beer garden. LAKE HOUSE 5348 3329 4 King St Daylesford. Lunch & Dinner Daily. One of Australia's most awarded regional restaurants on banks of Lake Daylesford. Bookings essential. www.lakehouse.com.au

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THE PARKLAND 5422 3769 37 Piper St Kyneton. Lunch & Dinner FridayTuesday. Stylish dining space with inviting bar. Eat casually and drink seriously or eat seriously and drink casually. theparklandkyneton.com.au PIZZERIA LA LUNA 5348 4123 24 Albert St Daylesford. Fri-Sat 5pm-10pm. Thurs, Sun, Mon 5pm-9pm. Closed Tue & Wed. Takeaway pizza with home delivery Friday to Sunday. www.pizzerialaluna.com.au RED GINGER THAI 5348 1163 31 Albert St Daylesford (opposite Coles) Open 5-9pm Wed-Mon. Closed Tues. Authentic Thai cuisine. Dine in or Takeaway. Licensed & BYO (wine only) Order online redgingerthai.com.au RUBENS @ HEPBURN 5348 2843 70 Main Rd. Hepburn Springs. Lunch Wed-Sun. Dinner 7 Days. Mediterranean cuisine and take-away. www.rubensrestaurant.com SAULT 5348 6555 2439 Ballan-Daylesford Rd, Sailors Falls. Dinner Wed-Sun. Lunch Fri-Sun. Contemporary fine dining in magnificent surroundings. www.sault.com.au SWEET DECADENCE AT LOCANTRO 5348 3202 87 Vincent St Daylesford. Open 7 days 9.30am-5pm. Premium Handmade chocolates, desserts & cakes. Breakfast and Lunch daily.

SWISS MOUNTAIN HOTEL 5345 7006 3454 Midland Hwy Blampied. Dinner Tue-Sun. Lunch Wed-Sun. Historical hotel. Modern bistro with the classics, local beers and wine. Great place to relax!

WOMBAT HILL HOUSE CAFÉ 5348 3329 Wombat Hills Botanical Gardens (Off Central Springs Rd) Daylesford Thurs-Mon 9am-4pm. Fresh seasonal menu, beautiful garden setting. www.wombathillhouse.com.au

Wineries and Farmgates DAYLESFORD CIDER 5348 2275 155 Dairyflat Rd Musk | Award Winning Craft Cider | Cellar door opens for drinks 7 days; Weekdays 12-4 Weekends 11-5 | Kitchen open 12-3 Friday-Monday www.daylesfordcider.com.au PASSING CLOUDS 5348 5550 30 Roddas Lane, Musk. Winery open daily 10am-5pm. Lunch 12pm Fri-Mon (bookings are essential). Fresh seasonal produce. Menu changes weekly. www.passingclouds.com.au

Getting hitched? SCRUB HILL 1869 0409 645 237 1713 Daylesford Ballarat Rd, Newlyn. Magnificent restored bluestone church and hall set under shade of Himalayan Cedar. Available for stylish events. www.scrubhill1869.com.au

Catering SPADE TO BLADE CATERING 0448 483 616 21A Raglan St Daylesford. Specialising in locally grown organic produce and slow food. Small intimate gatherings to large functions and weddings. www.spadetoblade.com

ADVERTISE YOUR BUSINESS HERE IN THE REGION'S LARGEST CIRCULATING MAGAZINE. CALL 03 5348 4927 TODAY OR EMAIL ADVERTISING@LOSTMAGAZINE.COM.AU DEADLINE 15TH OF EVERY MONTH

TO LIST YOUR BUSINESS IN LOST - THE GUIDE TO WHERE TO FIND IT CALL 03 5348 4927 OR SEND US AN EMAIL AT ADVERTISING@LOSTMAGA ZINE .COM. AU

Let's shop til we drop...

Galleries and Studios

Places to Stay

BOWEN & KENNETH 5348 1678 Shop 1, 9 Howe St Daylesford. Open 10am5:30pm every day except Tue. Stylish home decor & furnishings, quirky designs, art, gifts, local artisan wares. www.bowenkenneth.com

CONVENT GALLERY 5348 3211 7 Daly St Daylesford. Open 10am-4pm daily. Described as the most beautiful gallery in Australia set in 6 acres of beautiful gardens with local, national and international artists. $5 entry.

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

FOXXY'S AT CELLARBRATIONS 5348 3577 55 Vincent St Daylesford. Open 7 Days until late. Regions largest range of local and international wines, spirits, beers and champagne. One of Lost's favourite bottle shops.

RED DOOR GALLERY ON FRASER 0408 034 017 31 Fraser Street Clunes. Open Thurs to Sun 10am-4pm or by appointment. Featuring local and regional artists and a range of locally handcrafted gifts www.reddoorgalleryonfraser.com

MULCH 5422 6383 64 Piper Street Kyneton. Open Thurs-Sat 10am5pm, Sun 11am-3pm. Your regional stockist of Aesop, TOMS, Le Creuset, Lazybones, Planet Luxe and more... mulchliving.com PORTAL 108 5348 4353 108 Main Road Hepburn Springs. Open Wed-Sat 10am-5pm. Sun/Pub Hols 10am-4pm. A lifestyle store for everyone. www.portal108.com.au

Spa, Massage and Beauty

Kids Activities DAYLESFORD PLAY CAFE 5348 1537 8/37-39 East St Daylesford. Open 9.30am-5pm Seven Days. Indoor playground and cafe for parents and kids of all ages. Host your childs birthday party here. Bookings essential.

DAYLESFORD HEALING MASSAGE 5348 1099 5/11 Howe St Daylesford. Open daily. Bookings essential. More than just a massage - Mind Body and Soul. Book online massagehealing.com.au SALUS SPA AT LAKE HOUSE 5348 3329 4 King St Daylesford. Open daily. Bookings essential. Blissful treatments and mineral water spas. www.lakehouse.com.au/spa

Proud supporters of the ChillOut Festival

Helping bring colour to the world sovpress.com.au

W: www.sovpress.com.au E: print@sovpress.com.au A: 2/6 Traminer Ct, Wendouree

T: F:

(03) 5338 2772 (03) 5338 1969

QUALITY OFFSET & DIGITAL PRINTERS L O S T M A G A Z I N E | 47

SLEEP WITH AN ARTIST DANIEL BUTTERWORTH MARCH - JUNE 2018

FARMERS ARMS ART MOTEL OPENING MARCH 2018. FIRST EXHIBITING ARTIST - DANIEL BUTTERWORTH ARCHIBALD FINALIST EDGY. MODERN. AND CHEEKY AS. BRAIN CHILD OF THE FARMERS ARMS HOTEL - A BRAND NEW MOTEL FILLED WITH GLORIOUS ART & HEAVENLY BEDS... BOOK TODAY WWW.FARMERSARMSARTMOTEL.COM