Lost Magazine is an independent magazine circulating throughout Daylesford, Hepburn Springs, Kyneton, Trentham, Glenlyon, Castlemaine, Woodend, Creswick, Clunes and surrounds. We also distribute to select Melbourne venues and to an ever-growing subscriber base.
Megan Jones by photographer Chris Turner. Read the full story on page 18.
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FEATURE WRITER
Larissa Dubecki
FEATURE WRITER
Mahmood Fazal
PHOTOGRAPHER
Chris Turner
FEATURE WRITER Michael Harden
DESIGN & BRAND
Jessica Walsh
PUBLISHER
Tony De Marco
PUBLISHER
Theresa Albioli
EDITOR
Melissa Jenkins
Lost News
With cooler air, vibrant leaves, and a sense of transition, Autumn is the perfect backdrop for the stories we've gathered this issue. Colourful characters and celebrations fill our community and we delight in chatting to some fascinating people, whose passions and pursuits add their own special hue to the mix.
The festival season is in full swing, with ChillOut, Bendigo Pride, and CresFest, to name just a few, showcasing creativity, music and community spirit. As Megan Jones, our cover star this issue, perfectly puts it: “Nothing says ChillOut like getting into a bathtub fully clothed.”
Whether you’re participating in a festival or just soaking up the energy, it’s a great time to celebrate. Here’s a snapshot of the stories in this edition:
We start with Natasha Morgan, whose move to Daylesford changed her approach to life. Her home has become a laboratory for sustainable living, blending nature’s abundance into a compact, productive garden that’s as beautiful as it is practical.
From there, we leap into the world of performance with Megan Jones, whose career has evolved from directing plays in a backyard shed to becoming an internationally recognised theatre artist. Megan shares her passion for both circus and theatre, and her dedication to mentoring the next generation of performers.
WRAP UP OF NEWS AND HAPPENINGS IN OUR REGION BY EDITOR, MELISSA JENKINS
Heading into the kitchen, we chat with Nicole Barrow. A career change from real estate to baking led to the creation of The Vintage Baker, a catering business centred around simple, nostalgic family recipes. With every dish, Nicole brings a personal touch, from sausage rolls to lemon slice, all made with love.
Keeping with the subject of great food, don’t miss Courtyard Kyneton, a delightful café created by Charlie and Maddie Barry that’s more than just a place for coffee and toasties. It’s a reflection of their family memories, traditions, and love for their community.
Shifting our thoughts to wine, Charmaine and Tom Handyside share their journey into winemaking which led to the creation of Still Moon Wines, a biodynamic label that celebrates their love for each other, wine, and the moon.
Rounding out this edition is designer Belle Hemming, whose signature style is eclectic, warm, and layered. Belle shares how she has embraced a more sustainable approach to design, incorporating vintage finds and natural materials to create spaces that are both uniquely personal and environmentally conscious.
So grab a drink, find a cozy spot, and enjoy the stories that make this season - and our region - so special.
Melissa Jenkins, Editor
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When Natasha Morgan moved from Oak & Monkey Puzzle to Little Cottage on a Hill in 2022, it was more than just a change of scenery. It marked a shift in the way she thought about the world.
"During COVID, I couldn't run workshops anymore, which was predominantly my way of connecting with the world, and so I kind of had a bit of an existential crisis," Natasha recalls. "But at the same time, it was a bit of an epiphany. The world can be going to shit, the supermarket shelves can be bare, and as long as I have soil, sky, fresh air, and water, I actually have everything I need."
That revelation led her to question how much space she truly required. With two autistic children reaching an age where being closer to friends became important, the decision to downsize to a 515-square-metre property in Daylesford was set in motion. "I started thinking, how small could I go and still translate all the lessons that I'd learned over the 10 years of Oak & Monkey Puzzle onto a new property?"
Little Cottage on a Hill became an experiment in distilling the abundance of nature into a sustainable compact space.
"Obviously, it's an urban environment, which is a challenge but also a great opportunity. Moving to Oak & Monkey Puzzle was my foray into country living from inner-city Melbourne, and now I had to ask myself, how could I recreate those things - seasonality, cycles, and the beauty of productive landscapes - on a smaller scale?" One answer was espaliering fruit trees along the north-facing 27-metre fence line, transforming it into a vertical orchard.
The transition wasn’t just about space but about community. "At Oak & Monkey Puzzle, people mostly didn’t know where it was, whereas here, I’m out on display all the time. From the moment I started building the garden, people would stop by, ask questions, and leave notes on my doorstep with gifts of produce."
Natasha’s vision extends beyond her own garden. "I have this dream that one day in Daylesford, we’ll have a Festival of Verges, where people can walk around and see how public spaces can be reclaimed for community use." In just one month, she harvested over 75 kilograms of produce from her tiny block. "If everybody grew one thing and we all swapped and shared, it would be incredible."
Workshops have become a cornerstone of her practice again, with topics ranging from medicinal gardening to backyard chickenkeeping. "At first, I was nervous about running workshops in a half-built small block, but the response was phenomenal. Oak & Monkey Puzzle was beautiful but aspirational; here, people walk away saying, 'I can do this in my own backyard.'"
And now, Natasha is taking her knowledge beyond Daylesford. "I literally signed a book contract 45 minutes ago," she says. "It will be a cross between an inspiring coffee table book and a practical gardening guide, showing how to create spaces that are filled with beauty and abundance."
Little Cottage on a Hill is a laboratory, an evolving experiment in sustainable living. "It’s my silent protest for the world. Social media, workshops, books - it’s all about sharing knowledge, about creating something that feels relevant and meaningful. And most of all, it’s about living well."
Natasha Morgan @natasha_morgan_ natashamorgan.com.au
Journey through time and nature’s splendour
GARDEN AND RESIDENCE TOUR
STEP INTO A WORLD OF ROMANCE
Join the owner of Wombat Park for a guided tour of the stunning gardens and residence, followed by a luxurious afternoon tea beneath the grand arbour, featuring homemade treats, tea, coffee, and Prosecco for an unforgettable experience.
Saturday 26th & Sunday 27th April
WOMBAT PARK ESTATE
MIDLAND HWY, DAYLESFORD
BOOK YOUR TICKET HERE
A Life in
Performance
STORY BY MAHMOOD FAZAL PHOTOS BY CHRIS TURNER MEGAN JONES
Megan Jones' love for performance began at just five years old, directing fairy tales in a chook shed in Maribyrnong. "I used to round up all the kids in our street and make them perform. And I was always the star," she recalls. Even then, she had a clear sense of purpose. "All I ever wanted to be was an actress."
Her passion was nurtured at high school, where a dedicated drama teacher introduced her to house plays, school productions, and competitions. "I won Best Actress awards at school. It wasn’t a posh private school - it was a disadvantaged school in the western suburbs - but the teachers were fantastic," she says. "That’s where the Leunig family also went. We were all there in poverty, but we had these amazing teachers."
Jones’ career took off almost immediately after graduating when she was invited to join a touring theatre company. "Within a year, I was performing in school shows alongside Amanda Muggleton. Then I was sent to Ballarat to help set up a theatre company. We created performances and toured the region." The work had a lasting impact. "We started a Youth Theatre Company for kids who had nowhere to go except to play sport.
Some of them went on to become opera singers and visual artists. That’s something I’m really proud of."
Her journey led her across the globe, including an intensive year training in Russia under master teacher Albert Filozov. "That year changed my life. The way Russians approach acting is special. I learned so much about myself, and it gave me confidence. Albert believed in me, and that belief kept me going. He gave me permission to find my own way."
Jones later became the Head of Performance at the National Institute of Circus Arts (NICA), where she was challenged by the stark differences between theatre and circus. "In theatre, people want to be part of a group and feel things. In circus, they’re individually focused. They want to show their strength, their flexibility, their skill - it’s more like sport. My job was to help them express something inside themselves through their acts, rather than just stringing together tricks."
Her work at NICA culminated in international recognition, with one of her productions selected to open the world’s largest circus festival in Paris.
"Every year, a school is chosen to open the festival, and we created a piece for that. I also took a work to The Auch Circus Festival, where the best circus schools from around the world share ideas and techniques.It was an incredible experience."
Recently, Jones starred in Every Lovely Terrible Thing at Theatre Works, a play that received glowing reviews. "It was really successful, and I was so happy for the writer, Adam, because it was a personal story of his." She also directed Mara, a one-woman show about Cinderella’s stepmother. "The actor plays ten characters and sings eight original songs. It’s not a musical, but it’s very theatrical. We’re hoping to bring it to Ballarat later this year."
Despite her vast experience, Jones remains dedicated to fostering theatre in her community. "There’s a lot of visual art and music in Ballarat, but virtually no theatre. A handful of us with national and international experience want to change that. We just have to find the money to make it happen."
Megan Jones
For more information about Megan's latest work, visit labkelpie.com @labkelpie
RESTAURANT & WINE BAR
COURTYARD & BOTTLESHOP
WEDDINGS & EVENTS
70–72 Piper Street
WINERY & CELLAR DOOR
TASTINGS & SALES
BEER GARDEN & FUNCTIONS
Tradition Honourthe
THE VINTAGE BAKER
STORY BY MAHMOOD FAZAL
PHOTOS BY CHRIS TURNER
Nicole Barrow never planned on becoming a baker. For 20 years, she worked in real estate in Melbourne, living a fast-paced life. But when she and her family moved to Ballan, building a house on five acres, things began to shift.
"In 2018, I gave up real estate because my dad got sick and spent five months in hospital," she recalls. "Mum became his carer, and I wanted to help, but she wouldn't accept it. A friend gifted me a loaf of bread, and I thought, 'I might sell this.' That way, I could take Dad out in my car a couple of times a week to deliver bread and give Mum a break."
At first, the business had a different name, but then COVID hit. Like so many others, Nicole turned to baking. "I got all Mum’s and Nan’s recipes and started baking. But I didn’t want to do bread again - it was too time-consuming. That’s how The Vintage Baker started, using all my mum’s, Nan’s, and auntie’s recipes."
For Nicole, those recipes are more than just instructions on a page - they are memories. "COVID made us all realise what was important. After years of a fast-paced world, it was time to breathe again. I wanted something I could do from home, and these recipes brought back a memory."
Unlike traditional caterers, Nicole doesn’t work from a set menu. "If someone calls me, I tell them my story. I say, ‘This is what I do. I don’t make things my mum, Nan, or auntie didn’t make.’ It’s a little bit of savoury, a little bit of sweet, but no full meals."
Her most popular items include lemon slice, sausage rolls, zucchini slice, raspberry and coconut slice, and caramel slice. But she doesn’t tweak the recipes. "I honour the tradition. I remember being a kid and all my friends walking through our back gate at lunchtime. Mum would be in the kitchen making sausage rolls, toasted sandwiches, or chocolate coconut slice. She always had something on the go."
That love of food as a gesture of care has carried into Nicole’s own life. "My parents both went into aged care last year. They’ve got dementia, so when I visit, I take a piece of lemon slice or coconut slice for Mum. I don’t think she remembers, but she’ll say, ‘Oh, this is nice,’ and I like to think she knows, even if she doesn’t realise."
Many of Nicole’s customers have similar reactions. "I hear it all the time -‘Oh my god, my Nan used to make that.’ That’s what I love. It brings back memories."
She believes traditional Australian baking is fading.
When I go to bakeries now, they do a lemon slice, but it’s different. Bigger, thicker - not like Nan used to make. Back then, they had basic ingredients, and that’s what I use. Just simple, honest food."
One of her most memorable events was catering a 100th birthday. "There were a lot of older guests, and they kept saying, ‘Oh, my Nan used to make that.’ It was a proper old-fashioned spread - vintage plates, mismatched, nothing perfect. It reminded me of how my parents used to host a big Cup Day party every year. Everyone brought a plate. People were known for what they’d bring - Phyllis made the trifle, someone else did the pavlova, Mum always made spinach cob loaf."
Nicole doesn’t cater to dietary requirements because they weren’t part of the original recipes. "I always say, ‘I’m happy to cater for you, but I’ll outsource the dietary needs.’ I don’t have a gluten-free or dairy-free recipe."
She sources her ingredients locally where she can. "I’m not big enough to have suppliers yet, but I go to markets. People will drop lemons or apricots offit’s a real community thing."
She also gives food instead of gifts. "Mum used to do that. If a neighbour was sick, she’d bring them a casserole or some baking. That’s what you did. Food is something people need, especially in grief
or hard times. Now, I do these baskets - I collect vintage tins and baskets, fill them with biscuits, sausage rolls, quiches, and flowers from my garden. It’s more meaningful than flowers that will die in a week."
For Nicole, baking is about connection. "Food brings people together. It’s a shared story, a memory. There can be tears when you eat something your Nan used to make and realise how much you miss her."
Her daughter now bakes, too. "That’s what I love - it’s still passing down the tradition. A lot of kids don’t cook anymore, but she does. We don’t have Uber Eats here!"
The Vintage Baker isn’t about following trends. "It’s about keeping things simple. Flour, eggs, fruit, jam - just like the old days. Nothing fancy, just good food made with love."
The Vintage Baker
Nicole Barrow
@thevintagebaker3342
PH 0418 521 156
THE INSIDE
STORY Estate
Drummond
DRUMMOND 5 3
What’s your background, and what inspired you to create this incredible home?
We (siblings and their respective partners) had the unique opportunity to purchase a former modular display home that was set to be demolished. Instead of letting it go to waste, we transported the modules, piece-by-piece, across Melbourne on eight semitrailers. From there, we transformed two separate pods into a stunning five-bedroom, three-bathroom home.
What drew you to this location?
One word—the view. It’s absolutely spectacular.
What were the biggest challenges in repurposing these modules?
Where do we start? Reconfiguring the modules was far more complex than we initially expected. The original layout included two kitchens, two living rooms and a corporate sales suite. But the challenge became an opportunity - we upcycled much of the original materials. The marble benchtops from the display kitchens? They now serve as a gorgeous splashback and a custom fireplace in the living room.
What’s your favorite feature of the property?
The floor-to-ceiling windows. They frame the valley perfectly, o ering uninterrupted views no matter the season. Watching the sunrise over the Macedon Ranges from every bedroom window? Absolutely magical.
Owners (L-R) Mark Cleveland, Sarah Exner, Brendan Exner and Veronica Exner, pictured at the property when it was under construction.
Toasties
Nostalgia and
COURTYARD KYNETON
STORY BY LARISSA
PHOTOS BY CHRIS TURNER
DUBECKI
Coffee, toasties and family history are on the menu at Courtyard Kyneton.
To really get the lowdown on Courtyard Kyneton, you have to go back in time to when the Barry sisters were children. Charlie and Maddie’s beloved grandmother lived at the end of the same Kyneton street and, in the way of children everywhere, they would spend hours riding their bikes up and down.
Fast forward to adulthood and they were taking a nostalgic drive to their nan’s old place when they spied the ‘for lease’ sign on the property.
“Definitely one of our main inspirations was that nan used to live at the end of the street. We took it as a sign,” says Charlie, now 26 (her sister is 28). “It really gave us the inspiration to take the leap and open our cafe.”
Courtyard Kyneton is suitably named. Situated just off Piper Street, Kyneton’s thrumming hospitality business epicentre,
it’s an idyllic, silver birch-shaded outdoor space with two rustic corrugated iron sheds. One is used as a café where Coffee Supreme and toasties rule the roost. Crunch across the gravel to the other side, where its counterpart doubles as a shop for the sisters’ clothing label, Barry Made, which they also wholesale to other retailers around Australia.
“One-of-a-kind casuals made in limited numbers from beautiful natural fabrics where possible,” as their brand philosophy goes. The clothing label also harks back to the rag trade history of the Barry family, with the sisters’ father and aunt once running a fashion shop in town.
But let’s talk about the toasties. Opened in 2023, Courtyard Kyneton came about when Charlie and Maddie decided to buttress the fashion biz with their family-favourite snack. “Growing up, toasties were such a staple in our family. We always made them with our dad,” says Charlie. “He was so meticulous in his approach, but we also love how simple it is – you just need great bread, good meat, a side of crisps.”
Made with Zeally Bay sourdough, the toasties cover the bases of a ham, cheese and tomato and a Reuben, complete with speared pickle, that’s their biggest seller. A triple cheese waits for those who like it oozy, while salami and pesto puts in a solid Italian performance. There’s also a mortadella version jazzing things up with chimichurri, mustard and Swiss cheese.
The pastry support act depends on the day of the week. Monday to Thursday means cinnamon and sugar morning buns and Danishes from Rustica, while Friday celebrates Sicily’s favourite whipped ricottafilled pastry from Cannoli Bar. Weekends are a chance to grab a cinnamon twist from Moonee Ponds’ Ocab Bakery
In their (limited) downtime, they have their fellow businesses of Piper Street to explore. “I always love a knock-off drink on a nice sunny afternoon at Piper Street Wine Company or a spritz at the Botanik,” says Charlie. “There’s always somewhere great to head to in town.”
Courtyard Kyneton
96A Piper St, Kyneton (enter via Wedge St)
Open 7 Days
@courtyard.kyneton @barrymade
Guided Moon by the
STILL MOON WINES
STORY BY MICHAEL HARDEN PHOTOS BY CHRIS TURNER
The moon was key to the creation of Still Moon Wines. Started as a lockdown experiment by Charmaine and Tom Handyside, Still Moon has morphed into a fascinating biodynamic-focussed, multi-regional wine label, one that’s providing further evidence that the Macedon Ranges is one of Australia’s most interesting and diverse wine regions. But it wouldn’t be what or where it is without the moon.
Still Moon’s origin story reads like a romcom. Young woman from Perth moves to Melbourne to further her career but one night, while drinking a post-work glass of wine, realises the city’s light pollution means neither the stars nor the moon are visible. Feeling like she’s missing out, she tree-changes to Kyneton and opens a wine bar called The Tipsy Rabbit. A local viticulturalist visits the bar, ostensibly to sell some wine. The pair realise pretty quickly that their mutual appreciation for wines that emphatically express terroir is not the only thing they like about each other. They marry and their wine journey begins.
The idea of making their own wine came during the pandemic, which saw the closure of The Tipsy Rabbit and their love of wine gaining a sharper focus.
“We sat back one night and said, 'we both really love it, let’s take the leap and make some wine,'” says Charmaine. “So we bought a couple of tons of fruit and processed it at home – stomping on it in barrels and fermenting it in a giant esky, real home-job crazy kind of stuff. We filtered it and put it into bottles and it was actually pretty good for a while but then it was terrible. But we were hooked and realised we wanted to learn how to do it properly so we could make the kind of wines we really like to drink.”
Tom’s excellent reputation as a viticulturist in the region – he’s been at tending vineyards for 30 years and “lives and breathes it” –meant they were able to access excellent fruit from around the region. But they were also becoming interested in bio-dynamic practice that would produce grapes that clearly expressed of the soil in which they grew. And the main guide for this approach? The moon.
“With our own vineyard and the vineyards we purchase fruit from, our approach to planning and pruning is very much guided by moon cycles,” says Charmaine. “A lot of people think it’s a bit wackadoo but it makes sense because the water in the plant is affected by the moon the same way as
tides are. So we only prune at times when the water is lower in the vine, which makes it stronger and means deeper roots, less spraying and the wine more fully expressing the flavours and characteristics of the terroir.”
Most of Still Moon’s range is made from fruit from the Macedon Ranges (where their vineyard is situated) but they’ve recently sourced chardonnay grapes from the Adelaide Hills alongside the pinot noir, shiraz, barbera, grenache and chardonnay sourced closer to home. After initially getting other winemakers to make their first vintages, they’re becoming increasingly hands-on with the winemaking too.
“Our main driver is to make wines that we like to drink,” says Charmaine. “When that happens, we know we are on the right path. Tom’s always believed that the biggest part of winemaking happens in the vineyard and with us following the phases of the moon, I think that’s what we’re really starting to show at Still Moon.”
Still Moon Wines @stillmoonwines stillmoon.com.au
and Eclectic Individual
BELLE HEMMING
STORY BY MAHMOOD FAZAL PHOTOS BY CHRIS TURNER
For Belle Hemming, interior design was never a sudden revelation but a lifelong passion nurtured by her love of home magazines as a child. “To be honest, there was no flashbulb moment,” she admits. “But as a child, I remember loving reading my mum’s House & Garden magazines, dreaming of how wonderful it would be to work and decorate one of these homes.” Initially drawn to fashion design after secondary school, she soon realised it wasn’t the right path and found herself gravitating toward interiors instead.
With over 20 years in the industry, Hemming’s approach has evolved significantly, particularly after moving from Sydney to the tranquil landscapes of Glenlyon, Victoria. “My style has become a lot more eclectic and layered throughout the years and with a change in location,” she explains. “I have also become braver with my choices, especially with colour. Living in Victoria, we have access to amazing vintage finds and antiques, which ensures our homes are individual and unique.”
Described as modern and eclectic with a bohemian twist, Hemming’s signature aesthetic is deeply personal. “It is important to go with your instincts with interior design,” she says. “I am inspired by different styles and eras, and as a result, my spaces can be quite eclectic and individual. Each space, home, and client is different, and the space needs to reflect this.”
Her career path has been shaped by pivotal moments, particularly her transition from visual merchandising to freelance interior styling. “I love learning and have always pushed myself when it comes to styling and interior design, looking at ways I can add to my skills and portfolio,” she notes. “It is important to make connections with people in the area that inspire you. My first job as an interior decorator outside of visual merchandising happened by chance. The interior design company used to shop at one of the stores where I worked as a merchandiser, and they approached me to work with them.”
Hemming’s work spans diverse locations, from Sydney and Byron Bay to Melbourne and rural Victoria. Each place brings its own set of inspirations. “I feel very fortunate to travel across Australia for work,” she says. “With a new area often comes a different style, which is reflective of the environment and how we live in that area. I love the challenge of zoning into the new area and lifestyle of the client, and as a result, no job or design is ever the same.”
Sustainability plays a key role in her design philosophy. “I introduce more sustainable and eco-friendly products where I can,”
she explains. “This includes choosing custom pieces that will stand the test of time, incorporating vintage furniture to reduce waste, and introducing natural materials that are non-toxic. I also look at more eco-friendly soft furnishings and lowtoxic paints and finishes wherever possible.”
Looking ahead, Hemming remains energised by the ever-evolving nature of design. “I am constantly excited about design, as it is always evolving like fashion,” she says. “I feel very fortunate to have a wonderful mix of projects on for the year, including personal homes, commercial projects, and boutique accommodation, including a rammed earth construction.”
With a career built on instinct, curiosity, and an openness to change, Belle Hemming continues to craft spaces that are not only visually compelling but also deeply personal and sustainable.
Belle Hemming @bellebrightproject thebellebrightproject.com.au
LOST Festival Guide
COMPILED BY MELISSA JENKINS
Run away to the Rainbow Circus
Step right up and join the Rainbow Circus at ChillOut Festival 2025! Celebrate joy, diversity, and community under the dazzling ChillOut Big Top at Vic Park. With events throughout the long weekend, the festival promises a vibrant showcase of talent, fun, and connection for everyone. Whether you fancy yourself as lion tamer, trapeze artist or maybe you're more comfortable in sideshow alley… don your most fabulous outfit and immerse yourself in the magic and wonder of the circus.
March 6th - 10th chilloutfestival.au
World class music to thrill you at CresFest
From Friday 4th to Sunday 6th April, CresFest brings incredible international acts to the tiny goldfields town of Creswick, with over 200 musicians chosen from the region, state, country and the world! A special treat this April is the return of Scottish harp and fiddle duo Chris Stout and Catriona McKay. Veterans of Sydney Opera House, Harps Alive Belfast and Celtic Connections Glasgow, their virtuosic and multi-award winning act will be seen in five intimate venues across Creswick, including the delightful Leaver's Hotel on Sunday afternoon. The Scotsman describes their music as "thrilling, with lyricism and fire, delicate restraint and furious gusto."
Weekend and day passes available until sold out at cresfest.com.au/tickets.
Bendigo Pride
A little further afield than we normally cover but Bendigo Pride festival is definitely worth a mention. Celebrate your authentic self in the beautiful city of Bendigo. With over 30 events for all ages, the Bendigo community would love to meet you and share this incredible festival made with love!
The Pride Train will be running on the Bendigo Line, all day Saturday, to get you to Bendigo for Pride in the Park as well as a stack of other events that are just a short walk from the train station.
March 27th – 30th
For more details @bendigopridefestival bendigopridefestival.com.au
Reasons to get LOST
COMPILED BY MELISSA JENKINS
Dave Graney
Songwriting Retreat
Blackwood Collaborative invites you to a unique weekend long exploration into song writing with ARIA award winning, rock n' roll enigma Dave Graney.
Dave will be joining workshop attendees at the Blackwood Studio, supporting them in crafting original compositions.
Refine a song you're working on, or start something new in a friendly and supportive environment.
Consisting of two full-day workshop sessions, meals, accommodation and a demo recording of your composition.
Carve out some time to feed your creativity with Blackwood Collaborative. blackwood-collaborative.com
Blackwood Collaborative are offering Lost Magazine readers $50 off the ticket price for the remaining spots using the discount code “LOST” at checkout.
Dont miss this pop-up experience
At Piper St Wine Co. changing seasons bring with it changing menus and guest chefs. The Italian pop-up D'Estate with chef Hal Riches (ex Di Stasio) runs until the end of March(ish) with a new French menu starting in April. What's next? Best keep up to date on the website and socials!
Piper St Wine Co. 70-72 Piper Street, Kyneton piperstwineco.com
Save the date for this spud-tacular weekend!
Spudfest gets bigger and better every year. On Saturday 3rd May Trentham town comes alive with the famous street fair, and then on Sunday 4th May it’s Discovery Day, where you can take classes and explore Trentham with a great lineup of fun activities. The program and ticket sales launch 3rd March. Stay up to date @trentham_spudfest
trenthamspudfest.org.au
Immerse yourself in art in Hepburn Springs
Radius Art Space is proud to present “The Trees Endure, The Land Has Memory”, an immersive series of photographic works by David Rosendale. This evocative exhibition, created on DjaDja Wurrung Country within the Hepburn Regional Park and Wombat State Forest, captures the essence of place and the profound ties that bind us to the land. Radius Art Space from March 1st to April 12th, 2025.
76 Main Road Hepburn radiusart.com.au
A hidden laneway cellar door in the heart of Kyneton
A trip to Kyneton offers up some exciting new options for dining and wine. Sneak down a laneway to find the hidden Musk Lane cellar door and discover a lush oasis and drink wine from the source. Stretch out on the lawn and on selected weekends grab some tucker from one of the rotating food trucks; Taco's LA and Brothl Ramen from Melbourne have been frequenting and local DJ's provide a beautiful soundtrack to the afternoon. Check the website and socials for dates.
Musk Lane Wine
1 Turner's Lane, Kyneton musklanewine.com
Blackwood Woodchop & Easter Carnival
Blackwood Woodchop & Easter Carnival offers an action-packed day out for the whole family. In its 123rd year, it features one of the oldest woodchopping competitions in Victoria and incredible music throughout the day, headlined by the Johnnys who promise a 'rootin' tootin' good time'! The Carnival begins with a street parade, followed by the woodchop & music, plus loads of fun stuff - gumboot throwing, pet show, treasure hunt, kids novelty games & races, face-painting, tug-o-war, market stalls, delicious eats and licensed bars. All at the beautiful Blackwood Recreation Reserve “the prettiest sportsground in Victoria”! Saturday 19th April.
Tickets via trybooking
Mention LOST when you make a booking to Receive a 10% discount
RESTAURANTS, CAFE'S & FOOD STORES
HEPBURN GENERAL STORE 5348 1274
102 Main Rd
Hepburn Springs
Open 7 days from 7am hepburngeneralstore.com.au
THE VIRGIN KITCHEN 5348 2271
77 Main Road
Hepburn Springs
Open 7 days from 8am
Part café, part gallery, stunning gardens bellinzona.com.au
SERVICES
OZ-TRANS 0407 697 877
Professional removals, general, furniture & produce freight. Art, piano's, pallets & parcels. Regular runs to Melbourne, Geelong & west/central Vic oztrans.com.au
SIGNSATION
0427 425 577
We specialise in hand painted signs and murals. We also offer the most up to date methods in digital printing to our customers signsation.net.au
THE AMALFI
5348 2008
A beautiful self-contained property featuring 20 en-suited guest rooms, commercial kitchen and conference spaces thehousesdaylesford.com
HOTEL BELLINZONA
5348 2271
77 Main Rd
Hepburn Springs
Open 7 days. Luxury accommodation in the heart of Hepburn Springs bellinzona.com.au
WINE BARS, HOTELS & BOTTLE SHOPS
FARMERS ARMS
DAYLESFORD
5348 2091
1 East Street, Daylesford.
Open 7 days lunch & dinner. Hotel and accommodation thefarmersarms.com.au
FOXXY'S AT CELLARBRATIONS
5348 3577
55 Vincent St Daylesford.
Open 7 Days until late Local and international wines, beers and spirits cellarbrations.com.au
THE LOBBY BAR
5348 2271
77 Main Road
Hepburn Springs
Swing by and settle in for the evening bellinzona.com.au
WINERIES & DISTILLERIES
PASSING CLOUDS
5348 5550
30 Roddas Lane, Musk Winery open daily 10am-5pm Lunch 12pm Fri-Mon (bookings are essential) passingclouds.com.au
THE OXFORD
5348 2008
Historical property catering to large groups of up to 24, in the scenic Hepburn Springs area thehousesdaylesford.com
LEWELLYN HOUSE
5348 2008
Accommodating 18 guests with 9 bedrooms and 9 ensuites
Positioned opposite The Convent Gallery thehousesdaylesford.com
Gillie Gough
President of Friends of Wombat Hill Botanic Gardens and local garden enthusiast.
What initially brought you to Daylesford?
Lake House when it was in its infancy. Coming up on a Sunday for lunch then a spa at the old bath house in Hepburn and then we had to drive home. I bought a house here nearly 35 years ago.
Can you tell us about your journey into the world of botanic gardens and how you became involved with this one in particular?
Always been interested in plants, my mother was a botanist and farmer's daughter, my father was a brewer and a maltster's son. They were both country people and grew up in large places where the garden/farm provided their food and visual and spiritual sustenance. They both used to swap Latin names when planning the garden. We were always expected to participate in our large garden of ornamental plants and vegetables. Botanical Gardens like all public gardens are very interesting but, of course, botanical gardens have a significance of place and flora that makes that so much more interesting.
What do you love most about living in Daylesford?
The climate, variety of flora and fauna and the community.
What is your personal favourite part of the botanic garden?
It's the trees, they are significant and there are many on the National Register, as are many from Wombat Park Estate, all of them donated by Von Mueller at the time of his directorship of the Royal Botanic Gardens in Melbourne. My favourite tree is probably the Horse Chestnut near the begonia greenhouse which is said to be the largest in Victoria.
Are there any local spots or hidden gems in the area that you enjoy visiting during your free time?
I walk around Lake Daylesford most days and love seeing the changes which are on a daily basis. The walks around Daylesford are very special, whether it's walking from Lake Daylesford to Bryce's Flat via Twin Bridges and Tipperary Springs or maybe walking around Jubilee Lake and into the Wombat Forest.
What does your perfect day-off in in Daylesford look like?
I frequently take visitors, particularly overseas visitors, on a trip around the goldfields, it is such and interesting place. Imagine what it must have been likely for those miners, who were prepared to travel across the world to make their fortune, so many didn't and remained and made a life for themselves despite their wretched conditions. Our museum here is a great place to get a sense of what that must have been like. The other thing that's so good about Daylesford is food. Wonderful restaurants, cafes and particularly the fabulous organic produce you can buy from local growers at our Sunday market at the train station. How lucky are we?
with exciting changes ahead
When we reopen on April 19, 2025, you’ll step into a beautifully refreshed Bathhouse. The Sanctuary will offer an enhanced bathing experience, complete with upgraded access and all-new fixtures. A state-of-the-art audio system will immerse you in relaxation, while a complete refresh of our changerooms brings modern convenience. Our spa journey has also been reimagined, with revitalised treatments and packages designed to elevate your wellness experience.
