LOST Summer VOL 22 Issue 131

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Wait, did you say it's summer? I'm not sure where the sun is hiding but all we can do is wait. The days have been tough to manage recently, when it's December and my Ned Kelly fire is filled with red gum. But, here we are. And learning the lesson of surrendering. Be in flow with nature and life, rather than in resistance.

So whilst the sun was trying to pop through the clouds, what did we get up to?

Mahmood first visited Bridget Bodenham, a local ceramicist where they spoke about all forms of nature. He then visited Suthat at Hotel Bellinzona, who inspired us all of the connection between work and play.

WRAP UP OF NEWS AND HAPPENINGS IN OUR REGION

BY EDITOR, TAYLOR ALBIOLI

Next, Mahmood visted the team at Enki, Jesse, Alex and me! As we opened our apothecary doors. Lastly, Mahmood was welcomed by Carmen into her beautiful story and farm.

Larissa sat down with Nixson at Daylesford iconic Boathouse Restaurant.

Whilst Michael visited Peter McQueen at Red Hare Estate to listen to the words of passion.

Thank you for a wonderful year, and here's to another year of delightful stories and beautiful people. Now, with no hesitation, let's get Lost.

Taylor Albioli Editor

Everlasting

Shapes

STORY BY MAHMOOD FAZAL PHOTOS BY CHRIS TURNER

The artist Auguste Rodin once said, “Where did I learn to understand sculpture? In the woods by looking at the trees, along roads by observing the formation of clouds, in the studio by studying the model, everywhere except in the schools.”

From her hands to the wheel and into the kiln, the work of local ceramicist Bridget Bodenham traces a similar ethos.

“I am inspired by friends, people doing interesting things, visiting nurseries and just looking at the plant world,” says Bridget. “I've been in this region, pretty much 30 years. Moved down from the Sunshine Coast. So I was very much a beach child on the sand and now very much immersed in the forest.“

“Daylesford’s got such a rich, goldmining, quartz and clay area. I don't use a lot of

natural surrounding materials, but it definitely informs my work in terms of its textures and tones.”

Bridget takes inspiration from the interactions she shares with the world that is closest to her, “My latest love is my garden. There's so many plants that are growing at the moment. I do love the full roundness of the succulent genus and how that has an amazing protruding flower at certain times of the year, but it's a kind of plump, round shape.”

Clay making, like gardening, flourishes at the mercy of the elements. Bridget adds, “And then I've got lots of grasses that are sort of wispy and that's in my work too, I guess that delicate kind of nature.”

Bridget works full time making ceramic serving ware, tableware, utensils and jewellery as well as planter pots and flower vases. The objects

are functional, handmade and thoughtful. On her website, she offers a foraged vase in a milky matte glaze, a clear glaze goblet with gold pearls dressed around its base and a petal plate with moss-like speckle drops.

She describes her style as natural elegance. “There's so many different strains to my work, it’s got a very natural feeling about it; raw surfaces and textures, but then elegance comes from the refined shape or the bits of lustre and gold that I use over different areas.”

Bridget’s work draws on her past, a life moulded by the art world. “My dad was a sculptor, he’s passed away. He sculpted in bronze and clay. My mum's an art restorer.” She was always fascinated with the raw materials and its ability to transform into something personal and everlasting.

While formally studying art in Ballarat, Bridget became interested in sculptors from the 40s, the likes of Giacometti and Henry Moore, for their attentive observations of the way form grows in nature.

“I love the idea that you can interact with a scale that you can lift up. I guess the natural world in that sense is like picking up a shell, or a rock, or something that's been created in nature. I’ve tried to emulate that in a formal piece that could be either used or admired.”

For Bridget, the fateful interaction completes the cycle. “When someone actually is served something warm and nourishing, like a hot drink of something in one of my cups. That brings me a lot of joy - to have something shared from one hand to another.”

Bridget Bodenham

www.bridgetbodenham.com @bridgetbodenham

The

STORY BY MAHMOOD FAZAL

HOTEL BELLINZONA

In the heart of Hepburn Springs, Hotel Bellinzona captures the spirit of the region; passionate hospitality, endless comfort and local produce. It’s a venue that celebrates the old adage, “nothing brings people together like good food.”

Amid steaming pots and sizzling plates, the bustling kitchen of Hotel Bellinzona distils these principles into an unparalleled experience. And it all begins with the vision of executive chef, Suthat Sathittanakun.

“My whole family work in hospitality. I grew up in hospitality, my family owned several Thai restaurants in Melbourne,” reminisces Suthat. “I like working with seasonal local food. I grow quite a lot of food at home. Working at Hotel Bellinzona gives me an opportunity to do that.”

It was during the tumultuous lockdown when Suthat discovered his new found role on the pots and pans at Hotel Bellinzona. “I had a look at the dining room and the hotel, and I remember thinking this could be something really special. There’s nothing like it in the region.”

The decor of Hotel Bellinzona harks back to the regal opulence of those Victorian hotels celebrating grandeur. Behind the aesthetics, in the kitchen, Suthat concentrated his efforts on the provenance.

He enthusiastically explains, “I moved out this way to be more connected to food where it comes from; a carrot up here tastes different to a carrot from Mornington Peninsula. I want to be more connected to the supply chains and all those things that that food is about.”

Suthat went further, he began initiating conversations with local farmers. “I would bring in more and more local seasonal

products. People come to the Hotel Bellinzona from Melbourne, and they want to experience what the food of the region is. So I started working closer with local growers.” He wanted to share his experience of the region with his customers - the intimacy of region through produce, “I wanted to create something on the menu that's abundant and in season - that's growing in my own backyard. I wanted to bring it into the dining room.”

Suthat is pushing Hotel Bellinzona into an image of its own. “I've planted quite a lot of native spices and herbs in my garden. I'm looking forward to incorporating that.” He says, “I’m working with local growers to get some exotic ingredients like lamb’s tongue lettuce and purple mustard. It’s stuff that local growers will go out of their way to grow specifically for us. It’s becoming really exciting.”

The excitement has led to experimentations that are guided by the seasons and proximity to the space. He wholeheartedly remembers crafting one dish, “So I have lots of artichokes growing in my garden at home. They're really quite labour intensive.” Suthat prepares the artichokes with shaved asparagus, snow peas, crushed potatoes, before topping the plate off with an almond and anchovy sauce.

“It’s the dish I’m most proud of at the moment. It's a simple salad at the end of the day, but it has provenance. It has a story.” Why is the story of a dish important? “Otherwise, you'd go anywhere else. What we do, with what we have, can only happen around here. It’s what makes us special.”

Hotel Bellinzona 5348 2271 www.bellinzona.com.au 77 Main Road, Hepburn Springs

Relaxed cafe style dining by day and fresh modern restaurant by night, The Virgin Cafe marries cultures and unites taste buds. A pristine, simple, unadulterated showcase of local produce.

FEATURE PROPERTY

Koonunda HOUSE

Say hello to Koonunda House. Perched in beautiful Blackwood, Koonunda House is a renovated home that offers 3 well appointed bedrooms and 2 spacious bathrooms. Koonunda house ticks all boxes for a quintessential country escape, watch the wild birds from the comfort of the wood fire heated lounge. Immerse yourself in a nature escape in the little hamlet of Blackwood

Carrying the Story

RIVERBEND BLUEBERRIES

STORY BY MAHMOOD FAZAL PHOTOS BY CHRIS TURNER

To be sure we can accommodate your requests it is recommended to book with us in advance

For Carmen Leslie, Riverbend

Blueberries were growing wildly on her property before she moved to Glenlyon - and they carried the story of a family tradition.

“The blueberries have been here since the early 80s. This property was owned by my husband's grandmother. And she took over the farm and they ran it as a pick your own back in the early 90s, until her husband passed away.”

In his youth, Carmen’s husband Alan would travel from Adelaide to visit his grandmother in Glenlyon during the school holidays. “It's obviously just been a source of lots of happy childhood memories.”

When the couple were eventually looking for a place of their own, to raise their two boys, they initially thought they would buy a home in the Adelaide Hills.

“When the family ended up putting the Glenlyon property on the market, Alan and I came over to visit. And it's funny, we just don't even remember having the conversation. He just went to the next open inspection and put the offer in.”

The family’s mark has already permeated throughout the region. “We were already so connected to this land. We felt that this was the one for us.” After acquiring the property, Carmen was struck by the sprawling blueberries spreading across the fields. “They had been left untouched for over 25 years, they had been left to grow wild all that time.”

The blueberries were once the talk of the town. She says, “we've had so many people from the community that remember Riverbend Blueberries from back in the day.”

Carmen concentrated her efforts on pruning and managing the shrubs. “We really wanted to share them with the public again. My husband runs another business. So I decided to take that on as my project. And so I've just been trying to get the blueberry farm up and running so we can supply them locally again.”

Since 2016, Riverbend Blueberries has been supplying fresh local blueberries to the community. And for Carmen, it’s not just about the pleasure of eating delicious blueberries. “I have a science background. even though my background was more in biology type of science, I've still had the interest to learn about plants. I used to work in allied health. I feel like I've gone full circle because obviously what you eat and where your food comes from has such a big impact on your health.”

Studies suggest Blueberries are a powerful superfood packed with antioxidants that can help heart health, bone strength, skin health, blood pressure, diabetes management, cancer prevention, and mental health.

“I've only been using biodynamic methods on the blueberries, that's really important. For me, I feel like the blueberries have been growing for so long without any interference. I really don't want to upset the ecosystem.”

Riverbend Blueberries www.rivebendblueberries.com.au carmen@riverbendberries.com.au

FEATURE PROPERTY

Hemingway House

Hemingway House is the ideal house for rest, rejuvenation, and good times. Decorated in plantation style, guests feel like they may be on vacation in an exotic location. Inspired by the writer Hemingway’s homes in Florida and Cuba, the owners have created a true oasis, ith hints of formality without sacrificing warmth, brightness and comfort. 2.5 thehousesdaylesford.com

All in for Passion

RED HARE ESTATE

STORY BY MICHAEL HARDEN PHOTOS BY CHRIS TURNER

When Peter McQueen and his wife Kim bought an established vineyard near Glenlyon in 2018, their CVs were not exactly brimming with deep knowledge of grape growing or wine making. But alongside professional backgrounds in design, architecture and property, Kim and Peter have also had an ongoing interest in wine and the wine industry. This helps explains why they came to own the very lovely, cool-climate vineyard they renamed Red Hare Estate, after the family of hares they share the property with.

“About 20 years ago, we picked up our kids, who were around four, six and eight at the time, and moved to south-west France, near Bordeaux, for a couple of years,” says Peter. “We’d been there for a holiday and decided to make the move. We did the whole renovation of the French country house thing, but we also

had the most fantastic introduction and access to amazing vineyards in Bordeaux that really ignited our passion for wine”

Passion is a favourite word of Peter McQueen’s and wine seems to be where it gets a particular workout.

“I did vintage with some Victorian wineries when I was a young man, not long out of school,” he says. “And I always had a passion to get back into it. So when this property with five acres of established vines came up for sale, it seemed like the right time, particularly as I have a passion for the Macedon Ranges region and the cool climate wines it produces.”

Peter is a smart enough operator to not confuse passion for knowledge and so while he works in the vineyards at Red Hare (he has a “passion for working on the soil to get it to its best original state”), he works alongside a viticulturalist who guides him as they tend

the established fruit that goes into Red Hare’s signature lean dry prosecco, pinot gris and pinot grigio, plus the new plantings of 7500 pinot noir and gamay vines.

There’s also a small team of winemakers who help them make their wine off site (a winery is in the cards but not imminent) but the recent redesign and expansion of their once-tiny cellar door facilities was something they could easily tackle on their own.

Driven by their daughter’s wedding (she wanted to get married on the property), the cellar door expansion has increased the number of people Red Hare can cater to, both inside and in a new undercover outside area overlooking stone walls, vineyards and surrounding bush. It’s a relaxed space with the tasting and dining areas blended and with people seated around repurposed wine barrels. It has also allowed Peter and Kim to offer a greater range of food and experience for guests.

The spacious, light-filled new cellar door also coms with an expanded kitchen and a wood-fired oven used to cook pizza and a range of other breads, vegetables and roasted meats. The food offer is all designed around the elegant, dry white wine (and a couple of beefier reds) Red Hare produces.

“I just love this region for its microclimates and elevation and winemakers who are producing some of the best and most diverse wines in the country,” says Peter. “It can be hard work and we’re still learning but the passion we have for the land and for the wines we’re producing makes it feels like one of the best decisions we ever made.”

Red Hare Estate

www.redhareestate.com.au 1225 Daylesford-Malmsbury Rd, Denver

REGIONAL DINING AT IT’S FINEST

77 Main Road, Hepburn Springs

Botanical

ENKI APOTHECARY & DISTILLERY

STORY BY MAHMOOD FAZAL PHOTOS BY CHRIS TURNER

The poet Arthur Rimbaud once said, “True alchemy lies in this formula: ‘Your memory and your senses are but the nourishment of your creative impulse.

Toward the top of Vincent street in Daylesford, Enki Organics has opened it’s esoteric doors to the public. The blissful space is adorned with local fauna, herbal perfumes and natural light.

The essence of Enki’s story is premised on the idea of extraction. On the surface, Enki produces essential oils, skin-care, botanical extracts and herbal tinctures & tonics from scratch. But that would be a one dimensional view. Enki is a project, a symbiosis of health practices, a multifaceted experience, founder Jesse Leith describes as a “botanical renaissance.”

In 2020, Jesse was joined by Alexandra, a spagyric herbalist, qualified nurse and accomplished distiller who nurtures the extracts during their alchemical process. By 2021, Taylor, an accomplished medical researcher and business manager, joined Enki to develop the business and assist as a formulator creating technically compounded products.

From across the bar, Jesse explains the layout, “Alex will be leading the apothecary, blending herbs and making up teas. Taylor will be doing some of the cooking and making the ritual beverages as well. I'll be throughout it all, and doing a lot of production behind-the-scenes as well.”

Enki is dream of life before the Industrial Revolution, an alchemical odyssey that started with a trip away, “we went back up north,” says Jesse. “We grew some more, both in ourselves and our plants. “It was a vision quest.” Taylor Albioli poses, “dark night of the soul?” Before Jesse laughs, “Some soul searching, some thinking, some reimagining.”

Taylor explains, “this is our life. This is what we love to do. We use the copper distillation. We like to be simple. It's slower and more thoughtful.”

Jesse says, “I guess the idea is you come in and grab a seat. There'll be a menu with some snacks. The snacks will have particular additions to them that we've made in the lab, whether it’s a flavour extract or medicinal extract. We’ll still be very focussed on the medicinals, but we can start focusing on the sensory side of things as well.”

Customers will receive a Materia Medica, a short booklet that details the benefits of the different extract. Jesse adds, “We're now at the scale and we've got the extracts behind us that we can now start serving it to people to actually taste it, eat it, drink it, put it on their skin, smell it.” On the menu there’s a hot chocolate with ritual mushrooms, coffee with cordyceps and a lavender cake with bergamot.

As an Apothecary and Distillery, that poses like a thoughtful cafe, the essence of Enki is concentrated from the life-blood of this community.

“We've got great heralding of local producers and beautiful produce, to tie it into healing reflects the old Daylesford,” says Jesse. “This is a healing town. This is a town that people used to come to take the water, immerse

themselves in nature, take some time away, reconnect with themselves, reconnect with plants, botanicals. Even before we came here, in the Dja Dja Warrung country Daylesford is the healing centre.”

The idea is that, after a visit to Enki, visitors might go home and be mindful when they make that coffee, or ceremonial when they prepare a cup of tea. It’s a space that leads by example, wholly organic, local and void of plastics. Jesse underlines, “This is our activism.”

Enki Organics info@enkiorganica.com enkiroagnics.com 77 Vincent Street, Daylesford

for Place The Us

BOATHOUSE RESTAURANT

STORY BY LARISSA DUBECKI PHOTOS BY CHRIS TURNER

For the new owners of Daylesford’s Boathouse Restaurant, taking over the iconic lakefront venue was like an episode of TV show Movin’ to the Country.

Veterans of the hospitality industry, after owning and running cafes in Melbourne for 12 years, Preshala Liyanagamage and her husband Nixson Thambithurai were looking for a circuit breaker after the pandemic. “Covid really put our minds on something out of town where we could have space,” says Preshala. “My husband has a background in fine dining after working in restaurants in Europe, so we wanted to move on from cafes. And we were really interested in something on the waterfront, which is how we fell in love with the Boathouse.”

Perched on the banks of Lake Daylesford, the historic weatherboard has a colourful history. Turned into a hospitality venue in the early 1990s, it was rebuilt after being gutted by fire in 2012. For the couple who took over in January this year, it was a case of love at first sight. “There was absolutely no going back after we saw it,” says Preshala. “I told Nixson, let’s go for a drive and when it appeared we knew it was the place for us.”

With Nixson leading the chefs and Preshala running the floor, the transition of the Boathouse from a café into fine dining venue went relatively smoothly, save for the staff shortage that is making its effects known across Victoria.

The menu can be characterised as modern Australian with a Mediterranean-leaning bent;

think gin-cured ocean trout with horseradish crème fraiche leavened by the fresh crunch of apple and radish, the classic comfort of chicken liver pâté with beetroot relish and cornichons and the signature dish of pork belly with dauphinoise potato, apple chutney and red wine jus. And while it strays into Asianstyle braised beef cheeks with rice, `slaw and mushrooms, don’t expect any journeys into fusion. “Fusion isn’t our thing,” says Preshala. The couple hails from Sri Lanka, but have parked the idea of exploring their culinary heritage until a future venture. “We’d love to do it, but the timing isn’t right.”

Like the produce, the wine list is mostly local. “The Granite Hill Riesling from the Macedon Ranges is one of my favourites, as is the chardonnay and shiraz from Passing Clouds,” says Peshala. “In the near future I want to expand the wine list to showcase more local offerings as well as the wonderful local cheeses.”

In the meantime, you can also celebrate an occasion with a splash-out bottle of Louis Roederer champagne. Whether sitting inside amid the designer-distressed dining room where old meets new in a whirl of chequered banquettes, soaring cathedral ceilings and heritage touches or on the broad timber deck overlooking the water, it’s a place to enjoy the finer things in life as well as the unhurried pace of life in Daylesford.

“It’s quieter than Melbourne and everyone seems to know everyone,” says Preshala of their move to central Victoria. “Daylesford is a beautiful place to raise kids and our two little ones are now at the local primary school. It’s nice to feel part of a community.”

Boathouse Restaurant 2 Leggatt St, Daylesford 5348 2199

www.boathousedaylesford.com.au

Reasons to Get Lost in Summer...

COMPILED BY TAYLOR ALBIOLI

New Years Eve Parade & Gala

A fantastic community event for the whole family. Come along to Vincent St Daylesford and join in the festivties of wood chopping, live music and plenty of awesome activities!

Lake Daylesford also host a fireworks display later in the evening

31 Dec 2022 www.facebook.com/nyeparadeandgala/

Art in the Vines

Wander a trail of discovery, glass-in-hand, through this extraordinary exhibition of contemporary outdoor sculpture. It features more than 20 artworks from Australia’s most highly-acclaimed sculptors and is all set against the Macedon Ranges’ most iconic vista of their vineyard, Hanging Rock and Mount Macedon.

NEWSTEAD LIVE Music Festival

Newstead Live Music Festival has been running for over twenty years, the first six years as Chewton Folk Festival.

The festival takes place over the last weekend in January, when a range of diverse and highly regarded international and national artists perform in live music venues, concert spaces, workshops, impromptu sessions, spoken word performances and open-mic sessions. Music for all ages and genres, view our performer page to find out more.

Newstead Live is managed by a voluntary body of members working together to develop their community.

20 Jan - 23 Jan 2023 www.newsteadlive.com

Art in the Vines at Hanging Rock Winery is open from 10:00am - 5:00pm daily and entry is free

On Until 30 Apr 2023 www.hangingrock.com.au/art-vine

A Story of Fervour and Success at Inglenook Dairy

Learn, churn and taste at a historic dairy farm amongst the countryside.

Discover the workings of a historic dairy farm and learn about its profound evolution amidst a struggling industry as part of this unique experience at Inglenook Dairy. As well as learning about the farm’s fascinating history, you’ll discover how milk is processed, try your own hand at churning cream into butter, watch state-of-the-art factory equipment in action, sample award-winning dairy products, and mix up your own butter flavours to take home.

18 Dec 2022, 08 Jan 2023, 15 Jan 2023 inglenookdairy.com.au

SUMMER

GUIDE

FIRST SATURDAY

WOODEND FARMERS MARKET

9am-1pm High Street, Woodend

FOURTH SUNDAY

CASTLEMAINE ARTISTS MARKET

9am-2pm Western Reserve, Castlemaine (Opp Farmers Market)

SECOND SATURDAY

BALLAN FARMERS MARKET

9am-1pm Mill Cottage, 96 Inglis Street, Ballan

KYNETON FARMERS MARKET

8am-1pm St Pauls Park Piper Street, Kyneton

SECOND SUNDAY

CLUNES FARMERS MARKET

9am-2pm Collins Place, Clunes

THIRD SATURDAY

CRESWICK MARKET

9am-1pm Napier & Victoria Street, Creswick

GLENLYON VILLAGE MARKET

9am-1pm Glenlyon Hall, Glenlyon

CASTLEMAINE FARMERS MARKET

9am-1pm Forest Street, Castlemaine

GISBORNE ALL SEASONS MARKET

9am-3pm Gisborne Village Shopping Centre, Gisborne

MALDON MARKET

9am-2pm Cnr Church & Edwards Street, Maldon

LEONARDS HILL HALL & COUNTRY MARKET

9am-2pm Ballan-Daylesford Road, Leonards Hill

LAST SATURDAY

LANCEFIELD & DISTRICT

FARMERS MARKET

9am-1pm High Street, Lancefield

EVERY SATURDAY

WESLEY HILL COMMUNITY MARKET

9am-1pm Pyrenees Hwy, Castlemaine

EVERY SUNDAY

DAYLESFORD SUNDAY MARKET

TRENTHAM FARMERS MARKET

9am-1pm Trentham Town Square, Trentham

THIRD SUNDAY

WOODEND LIONS CLUB MARKET

9am-2pm High Street, Woodend

8am-4pm Daylesford Railway Station, Midland Hwy

Loved dearly by visitors to the region and local alike, Lost has always been the go-to guide for what’s on, what to do and where to find what a visitor most wants.

RESTAURANTS, CAFE'S & FOOD STORES

BAD HABITS CAFE

5348 3211

7 Daly St, Daylesford. Open daily, 10am-4pm. Enjoy a light morning or afternoon tea, or a substantial breakfast or lunch. theconventgallery.com.au

HEPBURN GENERAL STORE

102 Main Rd Hepburn Springs. Open 7 day from 7am. (Sundays 8am) hepburngeneralstore.com.au

PALAIS-HEPBURN

5348 1000 New chef serving up Modern Australian cuisine in a luxurious setting. Open Thu 5pm-11pm, Fri-Sat 4pm-12am, Dinner from 5pm-9.30pm palais-hepburn.com

SAULT 5348 6555

2439 Ballan-Daylesford Rd, Sailors Falls. Seasonal Modern Australian dishes in a scenic homestead. Dinner Wed-Sun. Lunch Fri-Sun. sault.com.au

SWISS MOUNTAIN HOTEL 5345 7006 3454 Midland Hwy, Blampied. Pub meals & Functions. Dinner TuesSan. Lunch Wed-Sun. Closed Monday. swissmountainhotel.com.au

THE VIRGIN CAFE 5348 2271

77 Main Road Hepburn Springs. Open 7 days from 7am. Part café, part gallery. Enjoy some of the finest culinary delights in Victoria. bellinzona.com.au

WINERIES, DISTILLERIES & CIDERIES

ANIMUS DISTILLERY 5403 2431

1/89A Piper St, Kyneton. Artisan gin distillery. Open 12-Late Wed to Sun. Mon and Tues open by appointment. animusdistillery.com

BIG TREE DISTILLERY 1300 040 573

Producing Award Winning Farm Crafted Gin Distillery Tasting Room open most weekends and Mondays. bigtreedistillery.com.au

DAYLESFORD CIDER 5348 2275

155 Dairyflat Rd, Musk. Craft Cider, Tastings, Lunch & cellar-door sales. Online reservations, visit website for info on opening hours daylesfordcider.com.au

PASSING CLOUDS

5348 5550

30 Roddas Lane, Musk. Winery open daily 10am5pm. Lunch 12pm Fri-Mon (bookings are essential). passingclouds.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

RED HARE WINERY 0499 607 609

Boutique vineyard & cellar door. 1225 Daylesford Malmsbury Rd, Denver Open Fri, Sat, Sun, Mon 11.00 - 4.30 redhareestate.com.au

THE LOBBY BAR 5348 2271

77 Main Road Hepburn Springs. Open 7 days from 4pm until late. Swing by and settle in for the evening. bellinzona.com.au

GALLERIES & STUDIOS

BULLARTO GALLERY 0408 529 725 962 Daylesford Trentham Rd Bullarto Beautiful space and works Open 10-4pm Sat & Sun or via appointment @phillip.edwards.artist

VENUES

PALAIS-HEPBURN 5348 1000

Serving up the best cocktails in the shire. Selected French and local wines. Boutique bottle shop. Thu 5pm11pm, Fri-Sat 4pm-12am Dinner from 5pm-9:30pm palais-hepburn.com

THE FARM DAYLESFORD 0406 690 775

Daylesford's newest event space. Built from recycled tin, wood, striking power poles and 160 year old trusses. thefarmdaylesford.com.au

OZ-TRANS 0407 697 877

PORTAL 108 5348 4353

108 Main Rd, Hepburn Springs

Clothing, shoes, handbags, designer pet gear, homewares and jewellery portal108.com.au

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

ACCOMMODATION

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

FARMERS ARMS

ART SUITES 5348 2091 2 East St, Daylesford

Free Wi-Fi, Parking & Inroom mini bar. Across from the iconic Farmers Arms thefarmersarms.com.au

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

PARKSTONE REAL ESTATE 9115 7328

Shop 6/22-24 Howe Street, Daylesford. Real Estate Sales & Property Management. Servicing Daylesford, Castlemaine & the Macedon Ranges. parkstonerealestate.com.au

THE OXFORD

5348 2008

Historical property catering to large groups of up to 24, in the scenic Hepburn Springs area. thehousesdaylesford.com

PEPPERS HOTEL

5348 2202

124 Main Rd, Hepburn Springs. Open 7 days. 1930's Daylesford hotel, transformed into a deluxe retreat. mineralspringshotel.com.au

THE HOUSES DAYLESFORD 5348 2008

Office located at 3 Howe St Daylesford. Full service agency specialising in corporate retreats and both large & small groups. thehousesdaylesford.com

THE TRAIN 5348 2008

Thoughtfully converted train carriage for two guests on a private block, only 5-min walk from Lake Daylesford. Pet friendly. thehousesdaylesford.com

WOMBAT EDGE 5348 2008

A beautiful and modern country home for up to 11 guests. Set on 10 acres with a lake, and only 15 minutes from Daylesford. thehousesdaylesford.com

THE GARDEN HOUSE

5348 2008

You could easily forget that you are so close to Daylesford’s thriving town centre, when inside these remarkable grounds. thehousesdaylesford.com

LEWELLYN HOUSE 5348 2008

Accommodateing 18 guests with 9 bedrooms & 9 ensuites. Positioned opposite The Convent Gallery. thehousesdaylesford.com

TRAVIS CARTLEDGE

1. What is your connection with the Daylesford Region?

I have family in the region with property just out of town and have spent many weekends there doing family things as families do and love the area that much I made sure to get work here also.

2. What are the challenges of the work you do here?

We all know the weather can be challenging in the daylesford area and being a gardener, means I’m working outside in near freezing temperatures. It’s like we get a sample of all seasons within an hour period some days.

3. What are your thoughts on the spring we have just had?

Referring back to the last question, I wouldn’t say we have had a spring this year… more so an extension of winter for the last 3 months haha

4. What makes the gardens in Daylesford so lush and abundant?

It’s like daylesford has its own ecosystem, it can be sunny and warm in daylesford, then track down the road 15mins and it’s pouring rain, or vice versa. Also with the weather being cooler during certain months it means the prettiness of Autumn and Spring get extended.

5. If you were to be a tourist in our town for a weekend, what would your itinerary be?

Morning walk around my Franklin enjoying the sights of the region whilst listening to the birds A sneaky stop at the daylesford chocolate mill for a hot chocolate. A stroll up and down the Main Street checking out all the shops with lunch at one of the amazing cafes or pub. Finishing the day at The Virgin Cafe - Hotel Bellinzona for dinner. Always great food and atmosphere.

Image of a property that Travis takes care of - The Garden House Daylesford

Gardening extraordinaire

Daylesford Region

, For 165 years, the Farmers Arms Hotel has been a gathering place for Daylesford locals and gourmet travellers alike. Nowadays, it has evolved into one of the biggest supporters of local producers, showcasing wild and farmed ingredients from around Daylesford and the best of the region. And it doesn't stop at the food. The extensive drinks menu has all your favourites and some you can only find in Daylesford. Try local gin made from Mt Macedon pepper berries, vodka from Trentham potatoes, house wine from a 400-year-old Rofosco vine transplanted by Daylesford founders and beer brewed in the neighbourhood too. Book the 'Farmers Kitchen', a private dining experience, dine in one of the luxe vintage dining rooms, or rub elbows with those at the bar. Complete your stay by experiencing the luxury of the Daylesford Heritage Cottage or Daylesford Art Motel, only a quick trot across the road. When it comes time to leave, rest assured your heart will be as full as your belly.