YO U R S T O K E E P
APRIL 2018
Eurogliders P E R F O R M I N G L I V E I N D AY L E S F O R D
Up
Close
And
Personal
WEDNESDAY 9TH MAY 6:30PM TICKETS SELLING FAST! STRICTLY LIMITED SEATS! Don’t miss this incredible chance to see the Eurogliders up close and personal at The Farmers Arms Daylesford. You will enjoy a beautiful 2-course dinner, welcome bubbles on arrival and an intimate performance by one of Australia’s most legendary bands. Book by 31 March to get the Early Bird price of only $99 for dinner and show. Tickets normally $120.
BOOK TICKETS AT THE BAR OR ONLINE AT OUR WEBSITE.
Accommodation packages with concert also available.
1 EAST ST DAYLESFORD
•
03 5348 2091 • OPEN 7 DAYS LUNCH & DINNER
THEFARMERSARMS.COM.AU
CO N T E N TS F E AT U R E
E AT
Book Town
The Sin of Gluttony
08
12
DRINK
PRODUCE
Cider Man
Fruits of Labour
16
20
MAKE
PL ACES
Focus on Animals
Five Reasons
(To Get Lost)
24
29
RECIPE
C O C K TA I L
Apple Dumpling Pot Stickers
Animus' Aboretum Gimlet
32
34
L O S T N E W S
PAG E 0 6
L I V E M U S I C G U I D E
PAG E 3 6
LOCAL MARKETS
PAG E 37
BUSINESS GUIDE - THE GUIDE TO WHERE TO FIND IT
PAG E 3 8
LO S T M AG A Z I N E | 3
VOL 1 8 I S S U E 1 7 3 | A P R I L 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 (Ritchie Rich) 0428 327 198
ADVERTISING ENQUIRIES
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
Sovereign Press sovereignpress.com.au
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.
Photography, styling AND baking by Danny Wootton. © 2018 All Rights Reserved. COVER PHOTO:
THERE’S BACON. AND THEN THERE’S
36 WHEELERS HILL ROAD MUSK. PH 03 5348 3382. FARMGATE STORE & EURO DELI OPEN MON-FRI 8-4. SAT 9-2.
4 | LO S T M AG A Z I N E
ISTRASMALLGOODS.COM.AU
18 wines by the glass. 14 beers & cider on tap. That’s a real pub.
Eat. Drink. Be Local.
Join us for our famous Friday night meat raffle in the front bar. Or extend your weekend and wander across from the Daylesford Sunday Market to avoid having to head home on a Sunday. Our menu is diverse and offers smaller meals right through to hearty favourites and changes to reflect the season and local produce. Our character-filled bar has an enormous range of wines, beers, ciders and spirits and is now serving cocktails from Melbourne Martini Co.
1 EAST ST DAYLESFORD
•
Our front dining room is now available for private functions and also carries larger pieces of art from the Farmers Arms Art Motel across the road. With cosy wood fires, a large poochfriendly beer garden and friendly welcoming staff, the Farmers Arms is sure to complete your stay here in Spa Country.
03 5348 2091 • OPEN 7 DAYS LUNCH & DINNER
THEFARMERSARMS.COM.AU
Lost News
W
ell what a gay old time we have had in March! ChillOut Festival and the Lost Trades Fair kept us on our toes over the long weekend. It was spectacular weather and both Daylesford/Hepburn Springs and Kyneton townships were absolutely buzzing. And we think you loved it all too! We were indundated with phonecalls, emails and even a letter about Danny Wootton's fabulous cover of Max Primmer. This month we are finally getting the autumns feels, and apples are everywhere. I really wanted to feature apples on the cover but not necessarily have it as the recipe - cos lets face it, everyone has their own favourite recipe. So Sallie Harvey invented a completely new dish for us - apple dumpling pot stickers. They are so completely moreish and I kid you not, one whole pan full is not enough. Danny Wootton did get to show me his recipe though - yep he not only shot this months cover but also styled the shot and baked the pie. Now that's talent. A large crowd gathered at the launch of a new exhibition by Daniel Butterworth on Wed 21 March. Held in the newly refurbished Red Room at the Farmers Arms Daylesford, the exhibition is part of the offering at the newly opened Farmers Arms Art Motel. Not classed
6 | LO S T M AG A Z I N E
WRAP UP OF NEWS AND HAPPENINGS IN OUR REGION BY SARAH LANG
as a "pretty painter", Daniels paintings can sometimes be confronting but they always have a story to tell. Over 60 locals, visitors and artist friends listened, whilst owner, Mitch Duncan talked about the ethos behind the new motel and art offering before handing over to the artist himself who, with a quite gentle voice, captured the imagination of the audience with stories about the driving forces behind his work. The Farmers Arms Art Motel offers 10 studio style rooms and a 3-bedroom cottage. All containing original art for sale. The more significant pieces of Daniels exhibition are on view in the Red Room at the Farmers Arms Hotel. All are available for purchase and will be on view until end of June. The World's Longest Lunch was held on Friday 16th, with the region boasting no less than three venues hosting a long lunch. All three events were booked out and enormous sums of money were raised for local charities. One of the stars was Caliopi Buck from Frank and Connie's Restaurant in Hepburn Springs. Her dessert of chocolate and rhubarb was a complete triumph. This month sees Caliopi showcasing her family heritage as she turns April into "Greek Month". Regular menu
staples like the lamb ribs with chimmichurri will be joined with dishes such as a greek-style ceviche which Caliopi's take on her "popou's" salt fish (Her popou, Frank being the namesake of the restaurant), spanakopita sticks, saganaki and of course, Greek donuts and baklava as well as some Greek beers and wines. Frank and Connie's is open every day for lunch and dinner over Easter and is located at 123 Main Road Hepburn Springs. Arguably one of Dayleford's most well-known and well-loved cafe's, Cliffys, has been sold to two couples with strong Daylesford connections. Liam Thornycroft and partner Daniel Matthew along with Michael Condon and partner Samantha Mackley will reopen the cafe after a minor refurb just before Easter. Both couples have grown up in Daylesford; Liam and Daniel also own and operate Dumbo in West Footscray (recently named Top 20 cafes by Age Good Food Guide); and Samantha has spent the past 7 years in tourism marketing at Sovereign Hill. "16 years ago, I thought I was the luckiest boy in the world." says Liam, describing his first job as an 11-year old at Cliffy's, "Although I was just washing dishes, I worked with big kids, inspiring adults and wonderful good food. We listened to music I'd never heard of before, and I learnt words I'd never forget: charcuterie, poggie and tallegio." "This experience and establishment has always held a very special place in my heart and today once again, I am the luckiest boy in the world -
the very proud co-owner of Cliffy's Emporium, Daylesford." We couldn't be prouder of you Liam! The team at LOST are proud as punch at the new team and wish you all the very best of success. Animus Distillery, in Piper Street Kyneton has reaped some big awards since we wrote about them last month. They have picked up a gold medal at the hotly contested Australian Distilled Spirit Awards 2018 and Trophy for Champion Australian Small Batch Spirit. And as we went to print, we learnt that they also picked up the Gold Medal at The American Distilling Insitute Awards 2018. Big kudos to the team. They won with their Arboretum Gin, their complex herbaceous gin made using a range of estate-grown botanicals. We are joining in the celebrations with a delicious cocktail made by this clever crew and featuring their Animus gin. See page 33 for more details. Daylesford Cider Company are kicking off Easter with the Embers band playing at their cellar door for the first time on Easter Saturday 31 March. This will also mark the 3rd birthday since Clare & Mackie took over the cidery. There will be live music from 12:30 and lunch from 12noon. Lawn games. Bookings strongly recommended. Ph 03 5348 2275
Got some great news about our region? Let us know by emailing us at editor@lostmagazine.com.au
massage. facials. therapies. healing. reiki. vibrosaun. tarot. retail. 11 Howe Street, Daylesford 3460 | 03 5348 1099 | massagehealing.com.au LO S T M AG A Z I N E | 7
Book Town STORY BY RICHARD CORNISH P H O T O S B Y T O N Y E VA N S F O R V I S I T B A L L A R AT
“The flow on effects of Booktown are quite remarkable”
L OS T F EATU R E
B
ack in 2007 the millennial drought was well under way. The country was dry and farming communities were hurting. Clunes, the historic town 40km west of Daylesford, was suffering. Shops were closing and there was an uneasy sense of decline in the community. A group of locals put their minds together and decided to gather some book traders and turn Clunes into a mini book fair for a day. They expected a few hundred people. Six thousand showed up. Not only that, but out of a population of 900 people, 100 volunteered to help. They called it Booktown and next month sees the 11th annual Booktown at which 18,000 are expected to attend. A book town is town or village that has a large number of used book stores or antiquarian book sellers. Many are members of the International Organisation of Book Towns
whose aims are to strengthen rural economies and raise public awareness of heritage by promoting the events held in like-minded towns. Other book towns around the world include Damme in Belgium, Montblanc in Catalonia and Becherel in France. “The flow on effects of Booktown are quite remarkable,” says Louise Permezel, Deputy Chair, Creative Clunes, the body that oversees Booktown. The changes to Clunes over the past 11 years are self-evident. The population has doubled, the shops are nearly all occupied, there is now a train service and the station has been renovated. This year’s festival is running 5th and 6th of May where the historic main drag, a beautiful wide street with stone edging following a broad arc, will be blocked off. Filling the streets are 65 different book traders many specialising in one field of literature. Some come to sell rare
when you want more than just 5 stars...
an exquisite experience like no other. call 03 5348 1063 or visit holyrooddaylesford.com.au LO S T M AG A Z I N E | 9
L O ST FE ATU R E
“What I really love about Booktown is the pace. It is so relaxed and so slow.”
books and valuable collectible books, while others focus on books for children. Clunes Booktown teams up with different partners and Louise Permezel, a secondary school English literature teacher, is proud that Victorian Association for the Teaching of English is one of them. They are promoting a stream of authors of young adult fiction who are speaking on panels or giving author talks. Those authors include Jaclyn Moriarty who wrote the spell-filled adventure novel The Extremely Inconvenient Adventures of Bronte Mettlestone. Also appearing is Ellie Marney who writes about relationships between young adults. 10 | L O S T M A G A Z I N E
Although the festival does focus on the trade of used books, the extensive authors’ talks programme sees swathes of living writers presenting their work. Some of the big names include Richard Flanagan who will be discussing his new work First Person. Another fascinating author is Ross McMullin who is discussing his biography of WWI Australian BrigadierGeneral Harold "Pompey" Elliott who was a charismatic, tempestuous leader of men. On the Western Front he left his office and toured the front line learning first hand of the chaos and confusion. He was instrumental for reinvigorating the Australian effort and saving the town of Villers-Bretoneux from the Germans.
After speaking, authors move to the Reading’s Tent where they sign new copies of their books. The sessions are free but attendees are encouraged to go to the website and book tickets for each session. “What I really love about Booktown is the pace,” says Louise. “It is so relaxed and so slow,” she says. Booktown Clunes, 5-6 May www.clunesbooktown.com.au
BOOKTOWN: THE YEAR AHEAD The other legacy that Booktown leaves the people of Central Victoria, is the monthly author talks that are held at 2pm on the third Sunday of each month at The Warehouse in Fraser Street. The talks are free, but the authors’ books are on sale at the event, so bring cash or card to satisfy the urge. Upcoming authors include: April 15th Dennis Glover The Last Man in Europe (Orwell) May 20th Bram Presser Book of Dirt June 17th Michelle Scott-Tucker Elizabeth Macarthur: A Life at the Edge of the World July 22nd Melanie Joosten Gravity Well August 19th KIDS MONTH September 16th Mira Robertson The Unexpected Education of Emily Dean October 21st Robert Hillman The Bookshop of the Broken-Hearted
108 Main Road, Hepburn Springs Wed-Sat 10-5 Sun & Pub Hols 10-4 portal108.com.au Tel: 5348 4353 L O S T M A G A Z I N E | 11
L O ST EAT
The Sins of
Gluttony STORY AND PHOTOGR APHY BY RICHARD CORNISH
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L OS T EAT
he aroma of freshly baked buttery croissants rolls down the main street of Creswick. Croissants made with real French butter. Croissants that are light and airy with the sweet and complex aromas of properly fermented dough and the clean tang that distinguishes a real croissant from their cloying, flaky, greasy pretenders. The secret to the quality of the croissant at Le Péché Gourmand is time. Baker Paul Williams explains that the dough is made from a starter of flour, yeast, water and fleur de sel from Gironde in France – the tiny flower-like crystals that form on top of the salt ponds. Once this starter has fermented, it is worked into a dough made from flour, milk and sugar – very similar to a pain de mie. Then it is slowly fermented at low temperature during which time the dough develops its layers of flavours. The dough is shaped out into a square, a layer of special patisserie butter laid on top,
the dough folded over and over again creating thousands of layers of butter trapped by the dough. When the butter melts in the oven, it lubricates the fine layers of dough, the water in the butter evaporates into steam forcing the layers apart creating the signature lightness of the pastry. The theatre of the croissant, Danish, brioche and baguette all play out in the front window of the bakery, housed in an old Gold Rush era building. Here, Paul works from early in the morning. Working quickly but gracefully, sometimes attracting a few inquisitive onlookers on their way to school. Paul gained his love of French patisserie when he found the love of his life. He was working in the kitchen of a restaurant on the Great Lakes in Ontario, Canada. Working front of house was a beautiful young woman called Marie from Vendée in the Loire Valley, France. They married and settled in Sydney. Paul’s sister, however, had married a
OPEN 7 DAYS
FROM 7AM (EXCEPT SUNDAYS 8AM)
OPEN GOOD FRIDAY!
Everything But The Kitchen Sink... Fantastic TAKE HOME meals, BREKKIE & LUNCHES, CAKES, BEAUTIFUL breadS, ice cream, groceries, LOCAL ORGANIC FRUIT & VEG, providore, newspapers, easter eggs, BIG FANTASTIC platters TO MAKE LIFE EASY, cheese boxes, catering, LIFE GIVING COFFEE, BOCASTLE PIES, TOILET PAPER, POSTCARDS AND SOME OTHER GOODIES...
102 MAIN RD HEPBURN SPRINGS
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HEPBURNGENERALSTORE.COM.AU L O S T M A G A Z I N E | 13
We love our meat so much, we have a full time butcher in OUR kitchen.
We are pretty serious about our steaks and our charcuterie and that’s why we have a full time butcher in our kitchen.
Come and taste the difference. Farmers Arms Creswick is only 20 minutes from Daylesford and 10 minutes from Ballarat. LIVE MUSIC EVERY FRIDAY AND SATURDAY 31 ALBERT STREET CRESWICK RESERVATIONS CALL 03 5345 2221
farmersarmscreswick.com
LO S T EAT
bloke from Beaufort and a quick visit saw Paul and Marie fall in love with Daylesford. Paul got a job at Peppers and saw an opening for a French bakery in the region. They thought they would do moderately well. “The support from the locals was overwhelming,” says Paul. “We were busy from the second we opened the doors.” “We wanted to include some of the foods I grew up with,” says Marie, who grew up on a traditional French farm where her father raised pigs. From their flesh, her mother made jambon fumé, terrine and other charcuterie. Her father was also an avid hunter so there was also a lot of game on their table. Marie follows this tradition and fills their baguettes with charcuterie from Salt Kitchen in Ballarat. She points out that Salt Kitchen butcher and
charcutier Mick Nunn learned how to make French-style hams such as noix de jambon by travelling to France to study. The little bakery serves good coffee, has seats around the bar at the window and a small communal table. They make six different breads and baguettes every day and eight different pastries often filled with fresh fruit brought in by locals. And le péché gourmand? “This means ‘the sin of gluttony’,” says Marie. “Something so delicious that it must be eaten even if one is completely full.” Le Péché Gourmand 69A Albert Street, Creswick Tues-Sat 7am-4pm (03) 5345 2731, lepechegourmande.com.au
‘COS GREEK DONUTS BEAT EASTER EGGS ANY DAY... OPEN EVERY DAY OVER EASTER BOOKINGS RECOMMENDED
97 Main Road Hepburn Springs 03 5348 1156
frankandconnies.com.au
L O S T M A G A Z I N E | 15
LO ST DR INK
Cider Man STORY AND PHOTOGR APHY BY RICHARD CORNISH
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LO S T D R I N K
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he winery at Bress is busy. The grapes are off the vine and vintage is well underway. The fermenting juice is being pumped over the skins and, when necessary the crew strip down to their jocks and press the grapes by foot. The aroma is complex mix of red and white grape juice and wild yeast - the beginnings of this vintage’s wine. Owner Adam Marks is busier ‘than a blue arsed fly’. His words. He is also Francophile and named his property just outside of Harcourt ‘Bress’ after the commune in Eastern France famous for its fat meat chickens.
well-dressed,” remembers Adam. “It was also raining. Eric insisted we tour the orchard and there’s me in my casual slip-ons.” They walked around the orchard in Normandy examining the old gnarled trees Eric inherited from his father. “It was like a rite of passage,” says Adam with a laugh. “It was only when I was quite damp that he invited me into the derelict chateau for a tasting.” Eric took Adam down to the cellar and opened a bottle of cider. A bottle of cider that had been aged for 12 years! “It was a truly humbling experience. He showed me what could be achieved with cider apples when you treated them in a similar way of making wine from grapes,” says Adam. “Despite its age, that cider was as fresh as a daisy. And delicious.”
“It has a delicate aroma, not of apples, but of very ripe tropical fruit”
Cider has been part of Adam’s business since inception. He planted 1400 apple trees of nine different old cider varieties to make the cider that compliments his wine production. Bress Cider is a pleasant and pleasing drop that doesn’t have the cheesy funk of the French Ciders from Normandy. It is a delightfully clean cider that can sit alongside wine and be enjoyed throughout the meal. Although very proud of his Bress Cider, Adam wanted to make a more French version. So, in 2010 he travelled to France to meet one of the firebrands of French cider-making Eric Bordelet. “It was a weekend and I was quite
After following a few new techniques he gleaned and insinuated from the wily Frenchman, the following autumn, Adam made a cider that was to be made and aged like champagne. This involved harvesting the varieties and milling, pressing and fermenting each one separately in old oak barrels. The premium cider from each batch was selected and blended and placed in a sparkling wine bottle with a crown seal and cellared for six years.
NEW AUTUMN MENU OPEN SEVEN DAYS. PURVEYORS OF PRODUCE AND WINE ALL DAY BREAKFAST, LUNCH AND CHARCUTERIE 30 RAGLAN ST DAYLESFORD 03 5348 3279 FOLLOW US @CLIFFYSEMPORIUM
CLIFFYSEMPORIUM.COM.AU
L O S T M A G A Z I N E | 17
the cooler months see us turning to our enormous selection of red wines. (and the fact that red wine pairs beautifully with easter eggs...)
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
That was six years ago. Like sparkling wines, the bottles have been riddled and disgorged to remove the spent yeast and given a top up of more liquid and a little sugar to ferment and create bubbles under the new crown seal. Adam pulls a bottle from the chiller and takes off the top. He pours out a glass of the nut-brown liquid that foams a little. It has a delicate aroma, not of apples, but of very ripe tropical fruit. The texture is delicately moussant – fine bubbles that turn to a velvety foam in the mouth. The aroma on the back palate is reminiscent of an aged Hunter Semillon and it finishes with a very clean tannic finish. It is a truly delicious drop. Adam wears a pleased smile. “Get in quick if you want some,” he says. “I only made 105 cases and when they’re gone, that’s it.”
LO S T D R I N K
2011 Bress Reserve Cider, $50 per bottle Bress Wine Cider and Produce, 3894 Harmony Way, Harcourt, Open 11am-4pm Fri-Sun, (03) 5474 2262, www.bress.com.au
Passing Clouds Winery cellar door & Dining Room 9 minutes from daylesford 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 | 19
LO ST PRODU CE
20 | L O S T M A G A Z I N E
Fruits of Labour
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LO S T P RO D U C E
STORY AND PHOTOGR APHY BY RICHARD CORNISH
he apple crop in Harcourt is ripening nicely. The long, warm March, while a headache to many farmers, has allowed the 2018 crop to flourish without the added burden of humidity-loving fungus and mildews. “It’s been one of best years for us,” says Katie Finlay. She and her husband Hugh have a mixed fruit orchard of just under 5ha planted in the granitic soil of the Harcourt Valley. Called Mount Alexander Fruit Garden, it is centred around the old weatherboard farmhouse and hand-hewn timber outbuildings. The abrupt slopes of Mount Alexander, its summit crowned with great outcrops of granite rocks, looms close by. She and Hugh take us through their newly planted apple orchard. Some are old eating varieties such as Snow – a smaller apple with French heritage, a pink-red skin and snow-
white flesh. They run through the names of some of the other varieties they have planted: a mix of old apple varieties with names like Geeveston Fanny and Peasgood Nonesuch. These are varieties that were once common across the orchards of Harcourt but haven’t been grown for generations. “Our farm has been an apple orchard since the gold rush,” says Katie. Although gold was discovered in nearby Barkers Creek in the early 1850s, Harcourt stood outside the Mount Alexander goldfields. Local farmers grew in prosperity by growing fruit and vegetables for the miners of the gold boom. Apple growing continued and thrived with the arrival of a water channel built to siphon water from the Coliban River to sluice gold bearing soil at Specimen Creek in 1881. The old open concrete irrigation channel that
1481 Burke and Wills Track, Baynton Vic 3444 |
p 5423 7273
granitehills.com.au Granite Hills Winery
L O S T M A G A Z I N E | 21
LO S T P RO D U C E was built over a hundred years ago could lose almost 50% of its water through evaporation or leakage. It was recently replaced with a new underground pipe. Despite more water security Katie and Hugh, who bought the property from Katies parents in 1991, are doing their best to conserve water. What is very interesting is that unlike other growers who graft their fruit onto dwarf stock, the Finlays are grafting their varieties onto rootstock they themselves have planted from seed. “Rootstock planted from seed produces a larger tree,” explains Katie. “A larger tree with deeper roots,” adds Hugh. They explain that modern apples grown on dwarf rootstock have shallower roots, relying more on drip irrigation and the artificial fertilisers dissolved in the water for their nutrient. Fruit trees grown on apple seed stock send their roots deep down foraging for water in the soil and gaining mineral nutrient from deeper in the soil profile. The apples grown on these trees have a different flavour – a sense of terroir as it were. The trees are also larger
and taller trees that, although more difficult to harvest, create avenues and a microclimate under the foliage. “We need to make the most of the water,” says Katie. “Because with this changing climate it is not getting any wetter,” adds Hugh. Hugh and Katie produce 140 different varieties of fruit from November with the first of the cherries, through the stone fruit of summer, the plums of autumn and the apples and pears that take them through until May. They do not store their fruit under controlled atmosphere and so are selling their fruit freshly picked from the tree. They have a popular following at Farmers Markets around Central Victoria and across Melbourne including: Wesley Hill; Castlemaine; Bendigo; Coburg; Carlton and Alphington. Their farm gate is open for fresh fruit sales at 69 Danns Rd, Harcourt Wed-Fri from 10am to 4pm from November until the end of April. mafg.com.au
EAT . DRINK . LOVE LOCAL Kick back and relax in the region’s best beer garden 03 5424 1516 . Cnr High St & Cosmo Rd, Trentham . www.thecosmopolitanhotel.com.au
L O S T M A G A Z I N E | 23
LO ST MA KE R
Focus on Animals STORY BY RICHARD CORNISH
Male and female red crabs dipping in the sea to recharge their body salts at the end of their annual migration. Christmas Island Red Crabs, Gecarcoidea natalis. Location: Merrial Beach, Christmas Island Island National Park, Christmas Island, Australia. Photo Mark Lamble
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LO S T M A K ER
here is an Emmy Award sitting on top of the book case in Mark Lamble’s house, hidden in the bush outside Woodend. “This is one of my most treasured possessions,” he says. Ignoring the golden statue, he opens the book case and pulls out a well-read copy of Life of Mammals by Sir David Attenborough. In the preface pages is a hand-written note. It reads, “Neither platypus nor crocodile got into this book. They were later stars – thanks to you.” It is signed by Attenborough. Mark is a tall and gentle man talking quietly as we walk through his bush block that he uses as his ‘back lot’. He is one of the world’s great wildlife cinematographers travelling the world working in some of the most remote locations spending weeks at time waiting for a shot that will appear for
Saltie resting in the shade. Saltwater Crocodile, Crocodylus porosus. Location: Shady Camp Billabong, Mary River National Park, NT Australia. Photo Mark Lamble
just a few short moments on our screens. His work has been an integral part of such wildlife series as Life in Cold Blood, The Great Apes 3D, Great Migrations and Life of Mammals. A small mob of wild roos bound through the bush. He halts. They stop. He starts quietly talking to them. They prick their ears then turn their heads as they listen. “You have to get inside an animal’s head to work out what they are thinking,” he says. “If an animal moves and you pan your camera following it – that is a reaction,” he says peering up a tree. “But if you know what an animal is about to do and move with it,” explains Mark. “Then that is where the magic happens. We are making movies and it is no different to filming actors. We are there to help make the drama and the action happen in the frame,” he says letting his gaze drop back down from the tree trunk. “We had a koala up here the other day,” he says. On the 8ha block he points out where sugar gliders live, where the possums are, where an echidna has been nesting and the burrow of a pardalote.
L O S T M A G A Z I N E | 25
Below: Female Eastern Lowland and Mark Lamble, filming for for Last of the Great Apes 3D, in Kahuzi-BiĂŠga National Park, DRC. Mark and Grauer's gorilla, Gorilla beringei graueri, Kahuzi-BiĂŠga National Park, Democratic Republic of Congo. Photo Stuart Lamble
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LO S T M A K ER Mark continues his stories of life behind the lens, working with great apes in Africa, filming elephants in Kenya, silhouetted by the setting sun, through a cloud of red dust. “The dust was kicked up by a convoy of bloody tourist buses,” he says dryly. “But no one else needs to know that.” He tells stories of being stalked by salt water crocodiles while filming turtles at night on a beach in the Torres Strait and the heartbreak of spending months getting a tiny camera into a platypus nest only to have a cow putting her hoof through the underground burrow and squashing the newly hatched platypus. Whilst filming wild dingoes on Fraser Island he found himself being ‘groomed’ by a pack of dogs, they more watching him than vice versa. “Then
one day the alpha female came up to me and just rolled on my leg. I was accepted. I was one of the pack,” he says. For the next week he lived and slept with the pack, telling their story from their perspective. He filmed how they would steal food from tourists’ bags by having one dingo act as the diversion – parading in front of tourists. As they put their bags down to reach for their cameras the other dingoes would emerge from the bushes and rifle through their bags. “Animals have personalities just like people,” says Mark. “There are the jokers, the nervous nellies – even the unco ones. You just have to take time observing them – not making eye contact – in their environment. You learn a lot that way.” Read Mark’s blog at www.marklamble.com.au
Opposite page, Top: Mother and son playing, love is not just a human trait, Lola Ya Bonobo Sanctuary, www.lolayabonobo.org Bonobos are our closest relatives with 98.7% of their DNA in common with humans. Bonobo, Pan paniscus. Location: Lola Ya Banobo Sanctuary, Democratic Republic of Congo. Photo Mark Lamble
“Animals have personalities just like people”
MARK LAMBLE PHOTO BY RICHARD CORNISH
L O S T M A G A Z I N E | 27
5
Reasons To Get Lost...
COMPILED BY RICHARD CORNISH
1. She’ll be Apples
3. Open Studios
The annual celebration Apple festival takes place over the weekend of the 7th and 8th April from 9-5pm. Wander the heritage fruit orchard and be inspired by the food forest. Dine in their café where in the seasonal food is inspired by produce grown in the garden. Over the two days join in on mini workshops and garden tours and taste some apples in their famous taste test. If you miss out on this event consider visiting the gardens for the established European trees and extensive food plantings.
The Daylesford Macedon Ranges is home to some of the creative and talented people in the country. At LOST Magazine we are lucky enough to have entrée into the private workspaces of our local painters, potters, sculptors and printmakers. Beautiful old sheds in the bush, softly lit purpose-built studios and sometimes the front two rooms of a home.
Gardens of St Erth, 189 Simmons Reef Rd, Blackwood, Open 7 days a week, 9:00am to 5:00pm. (03) 5368 6514
2. Local Feast Held in an old hall for the past 7 years the Trentham Food Hub is hosting the 7th Annual Growers, Cookers & Eaters Dinner on April 14th in collaboration with chefs and producers from the region. All the food and chefs for this 6-course shared banquet come from within 40km of Trentham. Farmers include some of our favourites including Angelica Organic Farm, Milking Yard Farm, Mount Franklin Organics, Jonai Farms, Wombat Forest Organics, Vue du Volcan Farm, Adsum Farmhouse, Goldfields Farmhouse, Barfold Olives, Meredith Dairy, Sandor’s Harvest and Tuki. Tickets are $75 www.trenthamfoodhub.org
This Autumn, 25 artists are opening their studios to you so you can see what they do and how they work – and if you like what you see you can buy direct from the artist. Open Studios 2018 21, 22 & 28, 29 April, 5-6 March, Various locations, www.dmropenstudios.com.au “SILENT ECHO 2” BY DEBOR AH MULLINS, HESKET
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GRAND OPENING - SUNDAY 22 APRIL. French Colonial Style Free Entertainment, Talks & Displays www.stclairecountryhouse.com
CELEBRATE AUTUMN WITH ROARING OPEN FIRES AND OUR FAMOUS HOUSE MADE PIES WITH MASH, PEAS AND JUS.
Cosy up in autumn. LUNCH FRIDAY-MONDAY FROM NOON. DINNER SEVEN NIGHTS. $20 MEAL DEALS MON-THURS. BOOK HOTEL ROOMS ONLINE. FOR FUNCTIONS OR ENQUIRIES OR CALL US ON 03 5348 2335 30 | L O S T M A G A Z I N E
DAYLESFORDHOTEL.COM.AU
LO S T P L AC ES
5 Reasons To Get Lost... 4. Fungi Fun
5. Grand Opening
Alison Pouliot knows the forests of Victoria like the back of her hand. She is a professional photographer and a mushroom expert. At this time of the year she is busy taking mushroom workshops exploring the truly exciting world of fungus. Spend a few hours with her and you will never see the world the same way again. You learn things such as how trees hook their roots into underground fungi and feed them plant sugar and in turn, the fungi go foraging for minerals. You don’t pick and eat on her tours – you rarely touch the fungi – it is all about learning about them in their natural context. There are workshops happening several times a week until the end of June. Check out the event on Saturday 29 April in Woodend at www.alisonpouliot.com/workshops-events
It is so wonderful to see a vision come to fruition and LOST is proud to help announce that St Claire Country House at Trentham East will be opening its French Colonial doors to all on April 22 from 10.30am-4pm. The guest house and events space is set on 10 hectares of farmland offering boutique accommodation with an overt floral theme. The Blue Room is decorated with colourful wallpaper printed with garlands of blooms floating on a summer sky background with matching drapes and cushions. Come for the “French Up Your Life” workshop, French circus performer, Champagne and cake. 439 Pearsons Rd. Trentham East; stclairecountryhouse.com
Indoor playground and cafe
Open 9.30 - 5.00 Monday - Friday 10.00 - 4.30 weekends Facebook page: https://www.facebook.com/daylesfordplaycafe daylesfordplaycafe@gmail.com 8/37 - 39 East Street, Daylesford | Phone: 5348 1537 L O S T M A G A Z I N E | 31
LO ST RE CIPE
Apple Dumpling Pot Stickers
RECIPE BY SALLIE HARVEY PHOTOGR APHY BY RICHARD CORNISH
for all your body treatment needs 25 Albert Street, Daylesford daylesforddayspa.com.au 32 | L O S T M A G A Z I N E
03 5348 2331 relax@daylesforddayspa.com.au
There was an old apple tree that grew by the remains of a derelict miner’s cottage in the bush. Half of the tree was dead and the other half produced these big, fat crunchy apples every year. It was destroyed in a controlled burn a year or so back. Now I have my eye on some self-sown apple trees at the bottom of my road that have grown from a few trees to a substantial apple grove. This is a fun dessert that I make with my young daughter. It is also a great way to taste date molasses if you have never tried it – I call it nature’s Golden Syrup. Delicious. INGREDIENTS 3 C O O K I N G A P P L E S , P E E L E D A N D G R AT E D 2 TA B L E S P O O N S R I C O T TA 1 TEASPOON DUTCH CINNAMON GYOZ A WR APPER S BUT TER FOR FRYING 60ML APPLE JUICE 5 TA B L E S P O O N S YO G H U R T 1 TA B L E S P O O N D AT E M O L A S S E S
LO S T R EC I P E METHOD
Place the grated apple on a clean tea towel. Wrap the tea towel around the apple and twist and squeeze to remove some of the liquid into a bowl. Reserve juice. Place the grated apple in a bowl with the ricotta and cinnamon and mix through. Take a wrapper and place in the palm of one hand and fill one half with a dessert spoon of the apple mixture. Brush the edge with a little water. Gentle crimp the edges. Set to one side. Repeat until the mixture is used up. Placed a tablespoon of butter in a frying pan over a medium heat. Place the dumplings in the pan and cook for several minutes or until their bottoms are browned. Turn and cook the other side. Pour over the apple juice, reduce heat and cover. Cook for 2-5 minutes or until the pan juices starts to sizzle. Meanwhile mix the yoghurt and date molasses and place in a bowl. Arrange the cooked dumplings on a plate. A delicious dish to eat with the fingers dipping the dumplings into the yoghurt and date molasses. To book Sallie to come and cook you one of her SOUQ feasts at your home, call 0409 339 308.
OUR OWN LOCAL BEEF & LAMB AND McIVOR PORK LOCALLY GROWN FREE RANGE EGGS HOUSE-MADE SMALL GOODS & CHARCUTERIE SUPPLIER TO REGION’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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DAYLESFORD MACEDON RANGES 2018
OPEN STUDIOS
MEET THE ARTISTS 21-22 & 28-29 April &5-6 May Group Show - Convent Gallery Daylesford
www.dmropenstudios.com.au
Arboretum This excellent cocktail draws on Animus Distillery’s Champion Small Batch gin, combined with the sourness of fresh lime and a hint of housemade simple syrup to produce a delightfully refreshing sipping beverage. Animus Arboretum Gin 60ml Lime Juice 30ml Simple Sugar Syrup 15ml
PROUDLLY SPONSORED BY
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Pour all ingredients over ice and stir until chilled. Double strain into a coupette and garnish with a lime rind twist.
LO S T C O C K TA I L
Gimlet
F R O M T H E AWA R D W I N N I N G T E A M AT ANIMUS DISTILLERY
L O S T M A G A Z I N E | 35
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
PHONE: 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
PHONE: 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 FARMERS ARMS CRESWICK
PHONE: 5345 2221
31 Albert St Creswick (20min Daylesford, 10min Ballarat). Open 7 days for lunch and dinner. Live music every Friday and Saturday night. See website or facebook for details. www.farmersarmscreswick.com SPA BAR DAYLESFORD
PHONE: 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
I F YO U H AV E A L I V E M U S I C V E N U E T H AT H A S L I V E M U S I C E V E RY W E E K E N D , L E T U S K N O W B Y EMAIL EDITOR@LOSTMAGA ZINE .COM . AU
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
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Markets and Fairs SUNDAY 1ST APRIL CASTLEMAINE FARMERS MARKET 9am-1pm Moyston St, Castlemaine DAYLESFORD SUNDAY MARKET 8am-4pm Daylesford Railway Station, Midland Hwy DAYLESFORD SUNDAY FARMERS MARKET 8am-4pm At The Woodshed. 21A Raglan St Daylesford. NEW Produce/ Farmers Market. GISBORNE ALL SEASONS MARKET 9am-12pm Brantome St Gisborne GREAT GISBORNE MARKET 9am-2pm Hamilton & Aitken St Gisborne SATURDAY 7TH APRIL DAYLESFORD FARMERS MARKET 9am-1pm Daylesford Primary, Vincent St Daylesford WOODEND FARMERS MARKET 9am-1pm High Street Woodend
DAYLESFORD SUNDAY FARMERS MARKET 8am-4pm At The Woodshed. 21A Raglan St Daylesford. NEW Produce/ Farmers Market. MALDON MARKET 9am-2pm Cnr Church & Edwards St Maldon SATURDAY 14TH APRIL BALLAN FARMERS MARKET 9am-1pm Mill Cottage, 96 Inglis St Ballan KYNETON FARMERS MARKET 8am-1pm St Pauls Park Piper St Kyneton SUNDAY 15TH APRIL DAYLESFORD SUNDAY MARKET 8am-4pm Daylesford Railway Station, Midland Hwy DAYLESFORD SUNDAY FARMERS MARKET 8am-4pm At The Woodshed. 21A Raglan St Daylesford. NEW Produce/ Farmers Market.
SUNDAY 8TH APRIL
WOODEND LIONS CLUB MARKET 9am-3pm High St Woodend
CLUNES FARMERS MARKET 9am-2pm Collins Place Clunes
SATURDAY 21ST APRIL
DAYLESFORD SUNDAY MARKET 8am-4pm Daylesford Railway Station, Midland Hwy
CRESWICK MARKET 9am-2pm Napier & Victoria St Creswick GLENLYON VILLAGE MARKET 9am-1pm Glenlyon Hall, Glenlyon
LEONARDS HILL HALL & COUNTRY MARKET 9am-2pm 2095 Ballan-Daylesford Rd, Leonards Hill TRENTHAM FARMERS MARKET 9am-1pm Trentham Town Square SUNDAY 22ND APRIL DAYLESFORD SUNDAY MARKET 8am-4pm Daylesford Railway Station, Midland Hwy DAYLESFORD SUNDAY FARMERS MARKET 8am-4pm At The Woodshed. 21A Raglan St Daylesford. NEW Produce/ Farmers Market SATURDAY 28TH APRIL LANCEFIELD & DISTRICT FARMERS MARKET 9am-1pm High St Lancefield SUNDAY 29TH APRIL DAYLESFORD SUNDAY MARKET 8am-4pm Daylesford Railway Station, Midland Hwy DAYLESFORD SUNDAY FARMERS MARKET 8am-4pm At The Woodshed. 21A Raglan St Daylesford. NEW Produce/ Farmers Market.
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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. 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. 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 CLIFFYS EMPORIUM 5348 3279 30 Raglan Street Daylesford Breakfast & Lunch Daily 8am-4pm Iconic historical cafe with great food, coffee, deli and produce. 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. 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. 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.
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HEPBURN GENERAL STORE 5348 2764 102 Main Rd Hepburn Springs. Open 7 day from 7am. (Sundays 8am) Groceries, great fresh food incl take-home meals, local sourdough, great coffee, icecream and providore. KAZUKI'S 5348 1218 1 Camp St Daylesford. Lunch Saturday and Sunday. Dinner Thursday to Monday. Contemporary Japanese/Australian fine dining. kazukis.com.au 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 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. 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. 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 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. 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! 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 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. 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 Cideries 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
Foodstores and Deli's CLIFFY'S EMPORIUM 5348 3279 30 Raglan Street Daylesford Open 7 days for Breakfast, Lunch & Charcuterie. Iconic historical cafe with great food, coffee, deli and produce. 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. 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. HEPBURN GENERAL STORE 5348 2764 102 Main Rd Hepburn Springs. Open 7 day from 7am. (Sundays 8am) Groceries, great fresh food incl take-home meals, local sourdough, great coffee, icecream and providore. ISTRA SMALLGOODS 5348 3382 36 Wheelers Hill Rd Musk (6min Daylesford). Farmgate store and European Delicatessan. Open Mon-Fri 8am-4pm Sat 9am-2pm. www.istrasmallgoods.com.au
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
Farmgate and Produce ISTRA SMALLGOODS 5348 3382 36 Wheelers Hill Rd Musk (6min Daylesford). Farmgate store and European Delicatessan. Open Mon-Fri 8am-4pm Sat 9am-2pm. www.istrasmallgoods.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 HEPBURN GENERAL STORE 5348 2764 102 Main Rd Hepburn Springs. Open 7 day from 7am. (Sundays 8am) Take-home meals, platters, cheese boxes, hampers and catering. www.hepburngeneralstore.com.au
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.
Galleries and Studios
Let's shop til we drop...
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.
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
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
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.
Spa, Massage and Beauty
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
DAYLESFORD DAY SPA 5348 2331 25 Albert St Daylesford. Happy for this to run over 4 lines now and therefore we can also include additional line in the Daylesford Healing Massage listing too daylesforddayspa.com.au 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
CALL 03 5348 4927 TODAY OR EMAIL ADVERTISING@LOSTMAGAZINE.COM.AU
FARMERS ARMS ART MOTEL 5348 2091 New, edgy motel filled with glorious art and heavenly beds. Ten motel rooms plus 3-bedroom Heritage cottage. Book online www. farmersarmsartmotel.com.au
Getting hitched?
IN THE REGION'S LARGEST CIRCULATING MAGAZINE.
Places to Stay
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
ADVERTISE YOUR BUSINESS HERE
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
DEADLINE 15TH OF EVERY MONTH
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
HOLYROOD HOUSE 5348 1063 51 Stanbridge St Daylesford. Unparalleled service in magnificent Victorian Guest House. www.holyrooddaylesford.com.au THE HOUSES DAYLESFORD 5348 2008 Office located at 3 Howe St Daylesford. We specialise in large, executive properties all with exquisite furnishings, art and decor. We welcome wedding groups, corporate retreats and group bookings. Full service agency.
Pizzeria
La L na Thursday, Sunday, Monday 5pm - 9pm Friday and Saturday 5pm - 10pm Tuesday & Wednesday CLOSED
5348 4123
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Home deliveries
24 Albert Street Daylesford
FRIDAY TO SUNDAY |
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NOT YOUR USUAL TYPE OF MOTEL...
EDGY. MODERN. AND CHEEKY AS. FROM THE TEAM AT THE FARMERS ARMS HOTEL DAYLESFORD COMES A BRAND NEW MOTEL FILLED WITH GLORIOUS ART & HEAVENLY BEDS... BOOK TODAY WWW.FARMERSARMSARTMOTEL.COM.AU