Lost Magazine September 2017

YO U R S T O K E E P

SEPTEMBER 2017

VO L 16 I SS U E 1 67 | S EP TEM BER 2 0 1 7

ABOUT LOST MAGA ZINE

Lost Magazine is an independent monthly magazine circulating throughout Daylesford, Hepburn Springs, Musk, Trentham, Castlemaine, Woodend, Tylden, Kyneton, Creswick Clunes and surrounds.

PUBLISHER AND EDITOR IN CHIEF

ADVERTISING ENQUIRIES

Sarah Lang

advertising@lostmagazine.com.au

sarah@lostmagazine.com.au

03 5348 4927

E D I T O R AT L A R G E

www.lostmagazine.com.au

Richard Cornish editor@lostmagazine.com.au DESIGN

The Yellow Brick Road Agency

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.

wine shop & bar local, organic, natural, conventional‌WINES!

Est. May 2013 97 Vincent Street, Daylesford open 7 days (next to the delicatessen)

CONTENTS FEATURE STORY

Larger than Life

6

We explore one of Victoria’s much loved but least known cultural centres, The Creswick Museum and the town that shaped one of Australia’s most prodigious and talented families The Lindsays.

CHEF

Home Grown Chef

10

PRODUCER

Fighting Farmer

16

F R O M T H E D E S K AT L O S T

New Beginnings SEPTEMBER RECIPE

Broadbean Dip

04 12

BREWER

Something's Brewing

S E P T E M B E R C O C K TA I L

Sorrento Spritz LOST LOVES

14

18

We heart these

22

W H AT ' S O N

PAG E 25

MAKER

WORKSHOPS

PAG E 26

LIVE MUSIC GUIDE

PAG E 2 8

CINEMA GUIDE

PAG E 29

M A R K E T S

PAG E 3 0

G.R.Z.Y.B.

20

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

F R O M T H E D E S K AT L O S T A n ew sea son a nd new be g i nni ng s.

Welcome to our first edition of the

new perspectives on much loved places

new-look Lost magazine. Lost has always

as well as profiling some of our region’s

been a much-loved guide for visitors

heroes including chefs, producers,

and travellers to the Spa Country region,

winemakers, distillers, artists, and more.

offering readers tips on where to go and what to do, whether here for a day trip, weekend getaway or a longer escape.

He kicks off our first edition revisiting one of the regions most famous historic

The region has grown significantly since 2000 when Lost first launched so we felt it was time to give it a face-lift.

The biggest change is we have increased page size from A6 to A5. Now we can write more interesting articles and expand our regular columns. Giving you, our readers, much more to look forward to every month and hopefully a lot more things to see and do in our region.

I feel honoured and privileged to have

families - the Lindsays of Creswick.

taken over the reins of this great little

Unbelievably talented family. Must be

magazine and am incredibly excited to

something in the water. Then it’s the start

announce that Richard Cornish has joined

of our new regular columns profiling local

our team as Editor-At-Large. Richard, an

chefs, winemakers, brewers, producers,

award-winning food and travel writer and

makers and artists. The modern day

best selling author of My Year Without

talented residents.

Meat and has just launched his second book Brain Food, a collection of his much loved and irreverent Fairfax Media column of the same name. Each month, Richard will be delving deep into our region to unearth new places to discover,

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

Our region is famous for being at the forefront of paddock-to-plate dining but did you know that you can even have seasonal cocktails showcasing local produce? Owner of Daylesford's

IMAGE COURTESY OF DALE CALL AHAN

Belvedere Social and extraordinary

This Winter hasn’t blessed us with

mixologist is Bernard Glaude. He joins

anything more than a whisper of the

us each month with our very own Lost

white stuff but instead, we have had

Cocktail column. And quite frankly, that

rather unusually sunny days of crisp

in itself makes this new gig as publisher

blue skies and bitterly cold, starry nights

worthwhile! Inspired by the very best

- perfect weather for staying outdoors

seasonal produce, Bernard will not only

to explore and forage and then head

be letting us in on his secret recipes, he

indoors to sit in front of fires and feast on

explains how to make them and where to

great food.

buy the ingredients, locally.

It seems serendipitous that we relaunch

Featured on our cover is a beautiful

Lost at the start of Spring, the season for

photo showing the magnificent

birth and renewal. We hope you enjoy

Convent Gallery and upwards to our

reading it as much as we enjoyed putting

beautiful Botanical Gardens.

it together.

Looking through the lens with a

And if you think you have found

fresh perspective is talented local

something for Lost, email us at Lost HQ -

photographer, Dale Callahan. Dale is

found@lostmagazine.com.au. We'd love

reknown for his beautiful imagery of our

to hear from you.

region and we are so grateful that he agreed for us to use this beautiful shot taken last year after a gentle blanket of snow.

SARAH LANG PUB L ISHER

LO S T M AG A Z I N E | 5

L O S T F E AT U R E

The Gardener Percy Lindsay, 1895 Collection of Creswick Museum

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

Larger Than Life

C R E S W I C K O F T H E L I N D S AY S WRITTEN BY RICHARD CORNISH

The historic town of Creswick is known

The most familiar Lindsay inspired work

for its cafe culture, good food, country

sits at the front desk, an angry looking

pubs and long walks in the bush. This

pudding wearing a permanent frown on

former gold rush town, 30 kilometres

his brown leather face. This is Albert,

west of Daylesford, is also the place

the magic self-perpetuating pudding

of pilgrimage for those exploring the

of infinite flavours who was the central

countryside that shaped the lives of

character of The Magic Pudding first

one of Australia’s most prodigious and

published 99 years ago.

talented families - The Lindsays.

In the Lindsay Room at the rear of the

Ten Lindsay children were born in

museum is a more adult work Night Frolic

Creswick in the late 1800s the most

a lewd riverside scene of nocturnal lust,

famous being Norman, author, painter,

the type of work that made Norman

WWI propagandist and makers of

Lindsay both revered and reviled. Nearby

numerous prints of lascivious nymphs

hangs a masterful and magical ink

and sirens. Norman’s siblings were

drawing of a boy exiting a grandfather

equally talented, most travelling the

clock by Ruby Lindsay.

world and making a name for themselves in art, medicine and even millinery. A small but substantial collection of Lindsay family works can be found in one of Victoria’s much loved but least known cultural

She was the seventh child and drew illustrations for Steele Rudd’s book Back at Our Selection, later marrying artist and satirist Will Dyson. She moved with Dyson to the UK to become the most

centres, The Creswick Museum.

famous Australians in London.

Housed in the former 1876 Creswick

Creswick at the end of the 19th century

Town Hall offices, this council owned museum not only owns important works by the Lindsays but has an extensive

was magical playground for the Lindsays who played truant in the bush around town later drinking in its many pubs.

collection of naive art of local scenes spanning over a century.

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

The oldest child, Percy, learned landscape

Museum shows his skill in understanding the

painting under Walter Withers and a delightful

human form. The Lindsay collection is just one

oil of a rough hewn shingle roofed bush cottage

very small part of this truly outstanding museum.

hangs in the gallery.

Look out for the naïve works of local resident

The next son, Lionel, became an etcher and travelled extensively in Spain creating works from Granada to Burgos to Malaga. The works of Daryl Lindsay show a truly broad creative force. He went to the Western Front during WW1 capturing the senseless destruction of towns such as Ypres and Villers Bretonneux. In England Daryl married St

Victor Litherland. While his flat paintings lack a sense of perspective, they portray a sense of the town’s vitality as a social hub. In the Colonial Art Room hangs part of the collection of works by

“The Lindsay collection is just one very small part of this truly outstanding museum”

Kilda born woman Joan à Beckett Weigall. She later wrote the mythic reality bush mystery Picnic at Hanging Rock. In London Daryl used his artistic skills to work with the first plastic surgeons rebuilding the faces of broken soldiers. He later became Director of National Gallery of Victoria. His wonderful

early colonial artists Moyle, Tibbits & Burkitt.

Their depiction of the first years of settlement shows white cottages with white picket

fences surrounded by newly cleared farmland and virgin bush on the horizon. When you visit also look out for displays of aboriginal Bogan picks, a Chinese rice mill from the gold rush and rooms filled with historical artefacts from the region.

drawing of ballet dancers in the Creswick

Creswick Museum, 72 Albert St, Creswick 11am-3.30pm Weekends and Public Holidays www.creswickmuseum.org

Above Construction Sydney Harbor Percy Lindsay Collection of Creswick Museum Left Carrera del Garro, Granada Lionel Lindsay 1937 Copyright held by National Library of Australia Collection of Creswick Museum

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

A lifestyle store.

For everyone.

108 Main Rd, Hepburn Springs Tel: 5348 4353 Wed-Sat 10-5 Sun & Pub Hols 10-4 portal108.com.au

L OS T C H EF P RO F I L E

Home Grown Chef “This place is going to look after me and my customers for the rest of my cheffing days” S TO RY BY R I C H A R D CO R N I S H

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

A

nnie Smithers is up to her ankles

barigoule. Over in the annual section, Smithers

in deep, dark, chocolate brown

has been able to get in a crop of peas and broad

soil. The award-winning chef has

beans, their little oval leaves quivering in the cold

recently moved her kitchen garden

breeze. Within a few weeks they will shoot up and

from Malmsbury to Lyonville. The

send out their little perfumed white flowers which

food she grows here is cooked in her du Fermier

will wither and become broad beans.

restaurant in Trentham. "We’re a good couple of

“I know it sounds wasteful but I love to double

hundred metres higher here in Lyonville," says

pod them, then grind them with immature garlic

Smithers with her hallmark sing song drawl. "Which

to make the most delicious paste to spread on

means colder winters, shorter growing season and

toasted bread,” she says.

a few problems with germination," she says.

In the meantime, Annie Smithers is off to the

Her new property is 9.5 ha of deep, fertile

south west of France and the Basque Country for

volcanic soil with access to plentiful water. Here

a holiday. She is also taking a bespoke cooking

she has planted row after row of berry canes

tour around the region. “This is the first I have

that in summer will yield different varieties of

organised off my own bat,” says Smithers. While

raspberries and darker boysenberries. She has a

she is on her European sojourn, her Italian born

planted a vast section for perennials where she

chef Ingrid Gaiotto is taking over du Fermier for a

has her asparagus patch. Under the earth and the

four week pop-up called La Tavolata. The format

mulch are her treasured asparagus crowns that

is the same seasonal set four courses as usual at

she carefully lifted from her Malmsbury garden to

$69.95 with an Italian bent.

here. In a few weeks she expects the little green spears will pierce through the soil. "If they are a sparse crop I will blanch them and serve them with a lightly poached egg and herbed bread crumbs," she says. "But if it is a bumper year then I will be less precious with them and make puff pastry tarts."

Smithers looks forward to her return mid spring.

She has erected a 6m x 20m poly tunnel, a greenhouse in which she has planted soft leafy greens and small root vegetables. By then she will know if she has been able to cheat the cool climate in Lyonville. “This place is going to look after me and my customers for the rest of my

Nearby are the artichokes she was able to move.

cheffing days,” she says with warm grin.

With luck they will send up little flower buds by

du Fermier, 42 High St Trentham Fri-Mon Lunch (03) 5424 1634

late spring that she will cook slowly in white wine and extra virgin olive oil in the Provençal dish

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

LO ST SE A SONAL R E C IPE O F T HE M O NT H

Broadbean dip

BY ANNIE SMITHERS

300 gm broadbeans, prodded weight 2 cloves new season garlic, crushed juice 1/2 lemon 60ml extra virgin olive oil Salt and pepper char grilled Turkish bread Place the broad beans in boiling water for 3-5 minutes. Drain and refresh in bowl of iced water.

Peel and roughly chop and flatten into a rough paste with the back of a large knife.

Place in a bowl with the garlic, lemon juice, oil, salt and pepper, lightly crush with a spoon and mix well to combine. Serve with chargrilled Turkish bread.

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

F&CK WHATEVER COMES OUT OF THE POT The world started with an onion. Well in my world anyway. Everything is made from scratch, just like the kitchen of my grandparents, Frank and Connie. My little restaurant and menu is a reflection of my home, my history and my family; generations of shared meals over long laden tables with loved ones. My food is also a reflection of my 20-something years of cooking across colourful and diverse cuisines. I call it simple good food, cooked beautifully. With some cheeky attitude on the side. Whatever is in season this week is what I will use.

This month, I have a lovely lady who is growing me the most beautiful range of peas and legumes that I cannot wait to transform into some early Spring dishes to add to our small ever-changing blackboard menu. The restaurant is also the perfect size for intimate gatherings of 20-30 people for when you need a little venue to celebrate something big.

So come and dine at my place. We are here to make your stay away that little bit more special.

97 Main Road Hepburn Springs

03 5348 1156 caliopi@frankandconnies.com.au

frankandconnies.com.au

LO ST SE PTEMBER COC K TA IL

SORRENTO SPRITZ B Y L O C A L M I X O L O G I S T, B E R N A R D G L A U D E , O W N E R B E LV E D E R E S O C I A L

With spring on our doorstep, and the Swiss Italian Festa just around the corner, you can’t beat a spritz for an afternoon aperitivo with friends. At Belvedere Social we like to add house-made limoncello for wonderfully refreshing citrus note. And as there are plenty of backyard-lemons around at this time of year, why not make your own?

INGREDIENTS

30mls Aperol (available from Celebrations at Foxxy’s Daylesford) 20mls limoncello 60mls prosecco (try locally made Fontanella Prosecco) 30mls soda lemon garnish METHOD

Add ice to a large wine glass or tumbler.

Add prosecco

L I M O N C E L LO 8 natural lemons (free of sprays and wax) 750ml bottle vodka 500grams lemon sugar syrup 1 litre bottle/container, sterilized.

METHOD

1.

Pour over Aperol and limoncello and stir.

Add soda.

2.

Garnish with a couple lemon wheels. Salute!

Belvedere Social will be hosting a daily aperitivo during the Swiss Italian Festa, from 4-6pm, with Salvatore Rossano (piano accordion) and Emiliano Beltzer (guitar) playing Southern Italian songs from 4.30pm on Saturday 21 and Sunday 22 October.

3.

4.

5.

Remove lemon zest in long strips, taking care to avoid too much of the white pith.

Combine lemon zest and vodka in an airtight bottle/container and set aside in a cool dark place for 10 days minimum. When the zest turns white your lemon vodka is ready.

Strain lemon zests off vodka and dispose of lemon zests.

Mix lemon vodka and lemon sugar syrup in litre bottle.

Rest limoncello in refrigerator for 24 hours before use.

LEMON SUGAR SYRUP Zest of 6 natural lemons 250grams castor sugar 250grams room temperature water METHOD

1.

2.

3.

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

4.

Remove lemon zest in long strips, taking care to avoid too much of the white pith.

Combine lemon zests with castor sugar for 24 hours in an airtight container. This will gently release all the delicious lemon oils into the sugar Add the water (warm) to the lemon sugar and stir until sugar dissolves.

Strain zest from syrup.

or ble f a l i a , Av rtie s a p e at priv ps & u o r g ! in gs wedd Thursday-Monday 9am ‘till 4pm.

No reservations.

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

/wombathillhouse T 4373 0099 wombathillhouse.com.au Wombat Hill Botanic Gardens, Daylesford.

Entry off Central Springs Road at Stanhope St.

L O ST PRODU CER PRO FIL E

Fighting Farmer STORY AND PIC TURES BY RICHARD CORNISH

Tammi Jonas has a problem with authority.

The outspoken Eganstown cattle and pig farmer produces high quality and ethically raised free-range beef and pork. She has built an on farm butchery and promotes pasture fed animal production of the highest quality. For her effort she is constantly locking horns with the food police.

"Life is good," says the American born farmer. "We have good volcanic soil. We have access to market.

Our customers are really well educated," she says.

"The biggest problem is that we small farmers are over regulated," she says. "We come under the same meat regulations as big multinationals.

It can take me two years to get a product on the 16 | L O S T M A G A Z I N E

shelves due to regulation." She gives the example

says Jonas. "They can see how animals should

of some smoked pork hock she wanted to sell.

be raised." Amongst other local food identities

Authorities would not let her sell them under

including Gary Thomas from Spade to Blade,

vacuum in plastic bags like she does raw meat as

Jonas is one of the organisers of the inaugural

the hocks had been cooked. "I was told people

Slow Meat Symposium being held in Daylesford

might want to eat them straight away," she says.

She suggested she simply put the words COOK

“They can see how the animals should be raised”

BEFORE CONSUMING on

and surrounds on September 3-5. "Industrial livestock agriculture is a pox on society," says Jonas vehemently. "Meat

the pack. It took two years of paperwork before

animals need to be raised on pasture and people

common sense prevailed.

should have access to that meat. People need to

She runs Jonai Farms with her husband Stuart and three children. Most of the meat they produce is sold through a community supported agriculture programme. In this, subscribers agree to take a certain amount of the production of the farm. The excess can be bought at the farm gate that can

have access to meat from animals that are not kept in inhumane and environmentally disastrous conditions." The Symposium has farm visits, talks with chefs and farmers and ethical food meals.

The mantra for Slow Meat is "Eat better meat less." A belief Jonas shares wholeheartedly.

be found on the farm along a small country lane.

To find tickets Google search ‘Slow Meat

"We invite customers to go for a walk and see how

Australia’ . Visit Jonai Farms find the details at

we grow the animals before they buy the meat,"

www.jonaifarms.com.au

DELI // TOASTIES // COFFEE 97 Vincent Street, Daylesford open 7 days (next to the wine shop)

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

LO ST BREWE R PRO FIL E

Something's Brewing S TORY AND PIC TURES BY RICHARD CORNISH

“There used to be over 30 pubs between Daylesford and Blampied,” says brewer David Gill with a sense of excitement. “Most were shacks. Back in the 19th century there were four brewers in town,” says Gill, the co-founder of The Daylesford Brewing Company. “I want to bring brewing back to town.”

The gutsy 31 year old has bought the former gold rush era pub The Golden Fleece (later known as the Fire Brigade Hotel) in Vincent Street, adjacent to the Bendigo Bank. While there hasn’t been a beer poured here for over 60 years, his aim is to renovate the old drinking hole and return her to her former glory including the establishment of an artisanal brewery.

Gill is Sydney born with a background in chemistry and environmental science. Like many of the new wave of small brewers, he DAV I D G I L L , B R E W E R A N D CO - FO U N D E R D AY L E S F O R D B R E W I N G C O .

started toying with a Cooper’s home brew kit. He fell in love with a Daylesford woman, Jessica Holmes, now also his business partner, and moved back to her hometown.

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

They knew they wanted to brew in Daylesford and started brewing with well-known teams such as Temple Brewing in Brunswick East, Cavalier in Derrimut, and Fury and Son in Keilor East. “We wanted to have an established brand that people knew and loved,” says Gill. He follows in the footsteps of many young brewers and other business people who develop the brand to kickstart the bricks and mortar business.

The pair had been living in Daylesford when the old pub came up for sale. They dug deep and bought the old beauty. To understand the beer culture of the region Gill and Holmes have dug through the records and literature to get a grip of what people were drinking on the gold fields. “Water is the main ingredient in beer,” explains Gill. “The country around here is known for its water which would have given the brews a real point of difference,” he says.

“And that is something we will continue to do in the future.”

For the time being you can try Daylesford Brewing Co.’s Pale Ale, Golden Ale, India Pale Ale and Porter at The Lakehouse, The Farmers Arms, Daylesford Hotel, Kookla, Glenlyon General Store, Bridge Hotel Castlemaine and Catfish Thai Restaurant in Ballarat.

Daylesford Brewing Co. www.daylesfordbrewingco.com.au L O S T M A G A Z I N E | 19

LO ST MA KE R PRO FILE

G.R.Z.Y.B. The whir and clatter of an industrial sewing machine fills the room. It ceases and modern tunes ooze from the sound system. The woman at the machine looks up. She is immaculately dressed. A broad red smile forms across her face. This is Jodi Grzyb. Fashion designer.

Maker. Thinker. Her shop in Vincent Street Daylesford is also her making room, but there is barely a scrap or thread on the floor. This is a zero waste fashion business.

To explain Grzyb stands to reveal an outfit of beautiful Italian wool cloth that is sculpted into an ensemble, that while is reminiscent of Issey Miyake, it looks strikingly original. She wears a pair of black drop-crotch pant with an elasticised merino jersey waist. Over this is a top and structural jacket in khaki, a generous scarf-like collar harking to the post military jackets of post cold war. Clean, beautiful, comfortable.

“I only use fashion industry remnants and I use all of the cloth,” says Grzyb. Her clothes are not edged in trim or finished in hems. Instead the arms, legs and bottoms of garments finish in raw edges or the selvedge, the natural edge where the bolt of cloth sat on the loom.

Breaking other fashion industry norms is her ageless, sizeless philosophy. “Any one can wear my clothes from 18 years to 100,” she 20 | L O S T M A G A Z I N E

S TORY BY RICHARD CORNISH PICTURES BY CHRIS TURNER

says. “And there are no sizes, there are pieces here that can fit people who would be judged as size 8 to size 28,” she explains. Her clothes are also multi-gender with a good number of well dressed men now proudly wearing a Grzyb designed garment.

The Daylesford designer is just 18 months into her business. While she started out carrying some well know designer labels along with her own range she was only a few weeks into her new venture when she ‘had a conversation with herself’. She realized that her business should have a sense of place so she halted orders with outsiders and concentrated on local craftspeople and jewellers such as Jackie Ristevskie and Anji Noov.

While the designer will soon be off to the Adelaide Fashion Festival she spends most days working with the new bolts of fabric as they arrive. “By the very nature of my fabric supply my label is about very short runs and one off pieces,” she say. “That said if you like something we can often make it for you here, you go off and explore town, and we will text you when it is ready,” she says. “It’s modern clothing with old fashion service.”

31 Vincent St, Daylesford, 0409 977 231 www.grzyb.com.au

Any age, any size and any gender...

DESIGNER, JODI GRZYB IS BREAKING MORE THAN ONE FASHION INDUSTRY NORM.

OPEN 7 DAYS 8AM-4PM For GREAT BREAKFASTS, EXCELLENT LOCALLY ROASTED COFFEE, LUNCHES, produce and charcuterie.

30 Raglan St Daylesford 03 5348 3279 cliffysEMPORIUM.COM.AU

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

LO ST LOVES

Oh how we heart thee...

JOSH & SUE CREAMED HORSERADISH SAUCE $12.95 300G We are absolutely loving this punchy and locally made horseradish sauce. Put a generous dollop on a steak or slather on a baguette with some thinly sliced cured pastrami. A local gem.

Made in Daylesford, from local ingredients.

No artificial colours or flavours.

Available at DOS Deli, 97 Vincent St Daylesford

2015 LATTA VINO #JLAT PINOT NOIR, COGHILLS CREEK $40 In 2015, Owen married Jen. As an ode to his new wife, he created only one barrique of this vintage Pinot Noir from exceptional vineyard site Eastern Peake. Zero Sulphur additions. Vibrant, juicy, fresh, spicy.

Much like Jen. Available from Wine & The Country, 97 Vincent Street, Daylesford

CHEETAH LOAFER BY ROLLIE $160.00 We go nuts here at Lost for the fabulous range of Rollies at Portal 108. And this new seasons Cheetah Loafer has us walking on the wild side. Cheetah print with blush leather trimmings. Pounce on down and get your claws into them.

Available from Portal 108, 108 Main Rd, Hepburn Springs or buy online www.portal108.com.au 22 | L O S T M A G A Z I N E

NATASHA MORGAN CORDIALS We cannot get enough of this stuff. And the flavours change constantly as these home made artisan cordials are made from the fruits gathered at Oak and Monkey Puzzle Farm by the talented Natasha Morgan, gardener and grower, forager and preserver. This months favourite is Old Fashioned Lemon Cordial but keep an eye out for seasonal favourites such as spiced orange, elderberry or rhubarb. These are good and healthy for children, but grown-up enough that we add them to our cocktails.

Available at Manteau Noir, Daylesford and served in Belvedere Social cocktails.

We are positively swooning over this beautiful piece hanging in The Stockroom in Kyneton.

ARTIST: ROBERT HAGUE 'Mine - Yours (after Dance)' . 2016 Hand coloured lithograph on cotton rag paper edition of 25, framed 70 x 70cm $ 1800 Stockroom 98 Piper Street Kyneton Phone 5422 3215 www.stockroomspace.com

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

Escaping to Daylesford?

We’ll make you feel right at home.

Friday Night Drinkies and a roaring fire at the Daylesford Hotel (now with free nibbles) Plus Sunday Roast Lunch only $25 Catch up with friends before the weekend hits and enjoy a free tasting plate on us for every group of two or more people Between 5-7pm every Friday.

We heart our town and we think you will too.

DAYLESFORDHOTEL.COM.AU

September happenings Events, festivals, concerts and entertainment 16

SEPT

COMEDY 4 KARMA ANNUAL FUNDRAISER Comedy 4 Karma, the annual fundraiser for the Daylesford Dharma School at Daylesford Town Hall is set to host a stellar bill of comedians, plus musical talents of Ballarat duo Ari & Rhiannon on what will be an impressive night of entertainment. This year’s event will feature some of Australia’s most popular comics, all generously donating their time for free for this good cause.

Tickets $40 plus booking fee www.dharmaschool.com.au

08

SEPT

A FEAST OF MUSIC 2017 - CHAMBER MUSIC DINING Sold out three years in a row, the musical dinner moves to the award-winning Lake House, for a sumptuous three-course feast and exceptional chamber music. Enjoy a performance by Melbourne Chamber Orchestra followed by an intimate musical gourmet dinner. Numbers are strictly limited.

Call 9650 3365

08-10 SEPT

A FEAST OF MUSIC 2017 DAYLESFORD CHAMBER MUSIC FESTIVAL Three days of performances including Melbourne Chamber Orchestra and Hamer Quartet in a superb festival weekend of chamber music.

Single ticket prices from $40. Full festival (all five events) $314

Bookings: www.mco.org.au/event/a-feast-of-music-2017

01-10 SEPT

KYNETON DAFFODIL AND ARTS FESTIVAL In a grand proclamation of Spring, gorgeous daffodils will welcome visitors to Kyneton to take in the Festival of One Act Plays, the Antique and Vintage Fair, ferret racing, buskers, a Wine and Food Festival at the iconic Degraves Mill, performances and literary events and much, much more.

Download the full program here www.kynetondaffodilarts.org.au

Get found.

With Lost Magazine.

To advertise your business, promote your upcoming gigs and events or let us know about a fantastic hidden gem in our region, get in touch with the team at Lost Magazine.

Phone 03 5348 4927 Email advertising@lostmagazine.com.au

L O S T M A G A Z I N E | 25

Workshop and classes 02

SEPT

CREATE A PERFECT PAIR OF PORCELAIN CUPS A 3 day immersion workshop over 3 weekends, learn about the wonders of pottery with professional ceramicist Emma Jimson in her stunning studio located in Pastoria East (near Kyneton). Emma's exquisite porcelain pieces are used by Annie Smithers at du Fermier in Trentham. $375 includes all materials and 3 workshops over 3 weekends.

Pom-Me-Granite Studio www.pommegranite.com.au/news

02

SEPT

LETTERING AND CARVING IN STONE WITH JOSH BOWES Introductory course to stone lettering and relief carving, font selection, placement and composition, demonstration and hands-on lettering and relief carving of a stone piece to take home with you. $395 incl materials, tools, morning team and beautiful luncheon prepared with local produce by Natasha Morgan. 10am-4pm

Oak & Monkey Puzzle Ph 5348 6590 www.natashamorgan.com.au

03

SEPT

THE PRODUCTIVE GARDEN WITH NATASHA MORGAN This workshop will share Natasha's passion for productive gardens, kitchen gardens and potagers, cut flower gardens and orchards. Natasha will share the productive landscapes of Oak and Monkey Puzzle, the vision for their design, aspirations and inspirations, design, construction and planting. $395 incl garden design kit, morning tea and beautiful luncheon of local produce.

Oak & Monkey Puzzle Ph 5348 6590 www.natashamorgan.com.au EVERY WEEKEND IN SEPT

GUITAR MAKING WORKSHOP WITH WILDWOOD INSTRUMENTS Wildwood Instruments, located in the beautiful countryside surrounding Daylesford, welcomes students to come and make an electric guitar or bass in their purpose built, guitar-making workshop, in just two days! You can choose from their range of popular electric and bass guitar kits and be guided through process in fully equipped workshop. Courses start from $599, are held every weekend and you get to take home the custom guitar that you have made!

Wildwood Instruments www.wildwoodinstruments.com.au

04

NOV

BEAUTIFUL BOWLS CRAFTED IN CLAY

1 day workshop (plus a 2-3 hour glazing session) learn about slump moulds, wonders of pottery plaster, types of clay, why I love porcelainmake your set of small bowls. Learn the basics of surface decoration and glazing techniques. $150 over 2 weekends.

Pom-Me-Granite Studio www.pommegranite.com.au/news

15-18 NOV

THE DRYSTONE HUT WITH JOSH BOWES (4-DAYS INTENSIVE) Josh Bowes will share his passion for drystone huts and barns in a 4 day intensive master class, with the completion of a small building that could be used as a potting shed, smokehouse or vernacular shelter. Includes materials, drystone book, morning tea and lunch prepared by Natasha Morgan at Oak and Monkey Puzzle. $1150 incl. 15-18 November 2017 9.30am-4.30pm

Oak & Monkey Puzzle Ph 5348 6590 www.natashamorgan.com.au 26 | L O S T M A G A Z I N E

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Daylesford Town Hall | September 16 doors open 6:30pm show starts 8pm

Food Van, Silent Auction, Live pre-show music from Ari and Rhiannon

Tickets $40 + b.f from dharmaschool.com.au

Gig Guide

T O A D V E R T I S E I N O U R M O N T H LY GIG GUIDE , CALL 03 5348 4927 P H O T O B Y M AT H E U S F E R R E R O

THE OLD HEPBURN HOTEL

236 MAIN ROAD, HEPBURN PH 5348 2207 OLDHEPBURNHOTEL.COM.AU

SAT 2ND SEPT

SAT 9TH SEPT

SAT 16TH SEPT

SAT 23RD SEPT

8.30-11.30PM $5 ENTRY

8.30-11.30PM $5 ENTRY

8.30-11.30PM $10 ENTRY

8.30-11.30PM $5 ENTRY

SUN 3RD SEPT

SUN 10TH SEPT

SUN 17TH SEPT

RETRO REVIVAL

MATTY CHAPS

MONIQUE BRUMBY BAND

JOJO RAINWATER

1PM ONWARDS $15 PRE/$20 AT DOOR

5.00-7.00PM $5 ENTRY

GILLIAN & TERRY

TK REEVE BLUES

CAM KETTLE 5.00-7.00PM $5 ENTRY

BLUE BEAN LOVE

115 MAIN ROAD, HEPBURN SPRINGS PH 5348 2297 FACEBOOK.COM/BLUEBEANLOVE

FRI 1ST SEPT

SEAN DIXON 6.00-8.00PM FREE ENTRY SAT 2ND SEPT

NORTH EAST 6.00-8.00PM FREE ENTRY SUN 3RD SEPT

POLAR BARE 6.00-8.00PM FREE ENTRY

FRI 8TH SEPT

THE OLD MARRIED COUPLE

6.00-8.00PM FREE ENTRY SAT 9TH SEPT

NICK NOON 6.00-8.00PM FREE ENTRY SUN 10TH SEPT

OPEN MIC NIGHT

4.00PM-LATE 28 | L O S T M A G A Z I N E

FRI 15TH SEPT

JOSH DANCE 6.00-8.00PM FREE ENTRY SAT 16TH SEPT

THE LARKS 6.00-8.00PM FREE ENTRY

SUN 17TH SEPT

BUCK JR.

6.00-8.00PM FREE ENTRY

FRI 22ND SEPT

SCOTT FRASER

6.00-8.00PM FREE ENTRY SAT 23RD SEPT

ELLERBY

6.00-8.00PM FREE ENTRY SUN 24TH SEPT

STAND UP COMEDY 6.00-8.00PM FREE ENTRY

FRI 29TH SEPT

LUNAR DUST CHRISTINA GREEN AND SPECIAL GUESTS 6.00-8.00PM FREE ENTRY SAT 30TH SEPT

NEXT EPISODE

6.00-8.00PM FREE ENTRY

Produce and Farmers Markets September sees the beginnings of Spring but Winter is still holding firm so we are yet to get into the full swing of Spring vegetables. The start of September will still be filled with beautiful new season potatoes, brassicas (cabbages, broccoli, cauliflower, brussel sprouts) and of course all of the citrus fruits. Moving into mid-late September, we will start to see the strawberries, beans, asparagus and sweet, dainty peas.

S AT U R D AY 2 N D S E P T E M B E R

S U N D AY 3 R D S E P T E M B E R

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

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

WOODEND FARMERS MARKET 9am-2pm High Street Woodend

CASTLEMAINE FARMERS MARKET 9am-1pm Moyston St, Castlemaine GREAT GISBORNE MARKET 9am-2pm Hamilton & Aitken St Gisborne

S AT U R D AY 9 T H S E P T E M B E R

S U N D AY 1 0 T H S E P T E M B E R

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

CLUNES FARMERS MARKET 9am-2pm Collins Place Clunes

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

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

S AT U R D AY 1 6 T H S E P T E M B E R

S U N D AY 17 T H S E P T E M B E R

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

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

GLENLYON VILLAGE MARKET 9am-1pm Glenlyon Hall TRENTHAM FARMERS MARKET 9am-1pm Trentham Town Square S AT U R D AY 2 3 R D S E P T E M B E R

S U N D AY 2 4 T H S E P T E M B E R

LANCEFIELD & DISTRICT FARMERS MARKET 9am-1pm High St Lancefield

TRENTHAM SUNDAY MARKET 9am-2pm Main St Trentham

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

A SANCTUARY OF HEALING AND RELAXATION IN HEPBURN SPRINGS Rejuvenating massage, facial and body treatments available in single or dual rooms.

124 Main Rd Hepburn Springs 03 5348 2100 mineralspa.com.au

The region’s oldest pub.

And not a parma in sight.

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.

With an extensive beer and wine list, a terrific and diverse menu (without a parma in sight), a pooch-friendly beer garden and friendly welcoming staff, the Farmers Arms is sure to complete your stay here in Spa Country.

1 EAST ST DAYLESFORD

•

03 5348 2091 • OPEN 7 DAYS LUNCH & DINNER

THEFARMERSARMS.COM.AU