LOST Magazine VOL 19 ISSUE 190

YO U R S T O K E E P

VO L 1 9 I S S U E 1 9 0

LO ST R E CIPE

Sri Lankan braised roots stew & coconut dhal dumplings 1 tbsp coconut oil 1 tsp mustard seeds 6 curry leaves 1 onion finely slice 1 leek finely sliced 3 garlic cloves, 1 sliced, 2 minced 2 chillies deseeded & finely chopped 2 celery stalk, diced 1 tbsp roasted curry powder (see below) 400ml can chopped tomatoes 2 raw beetroot peeled and batons 3 parsnips sliced 3 carrots sliced 400ml can coconut milk For the dumplings: 100g split red lentils 1½ tbsp coconut oil 1 tsp mustard seeds 1 tbsp curry leaves 75g self-raising flour ½ green chili, finely chopped ½ red onion, finely chopped 1 tsp turmeric 1 tsp red chili powder 80g desiccated coconut ½ lime juice For the Sri Lankan curry powder: 10g basmati rice 20g coriander seeds 15g cumin seeds 10g black peppercorns 5g fenugreek seeds 3g cloves Seeds of 3g cardamom pods

From The Farmers kitchen To Yours

To make the curry powder: In a dry frying pan, toast the rice until it’s browning, then add all the spices and toast for 3-5 mins until darkish brown but not burned. Blitz it all in a spice grinder, or crush with a pestle and mortar, then pass through a sieve into a jar or airtight container.

Will keep for 2-3 weeks.

The Farmers Arms Hotel Daylesford is not your average pub. It boasts a truly seasonal menu, focusing on highlighting local and in-season produce.

We deliver dishes that reflect the best of the region, sourcing from local organic farms and produce growers to ensure not only sustainable and tasty dishes, but also generous and deliciously flavoured meals.

Heat the oil in a wok. Scatter in the mustard seeds and curry leaves. When they sizzle, add the onion, leek, garlic, chili, celery and a pinch of salt, and cook, stirring, for 8-10 mins until the onion starts to colour. Add the curry powder and cook for 1 min more, then add the tomatoes, veg, coconut milk, a tsp of salt and 200ml water. Bring to the boil, cover and simmer for 10-15 mins until the vegetables are tender.

The breadth of our seasonal menu is complemented by an extended range of vegetarian, vegan and gluten-free dishes that receive the same attention to detail as all other dishes so that every single guest who walks through our doors can enjoy a tasty Farmers Arms meal. We take great pride in all of our menu and this Sri Lankan braised roots stew & coconut dhal dumplings is one of our staff favourites.

We hope you will enjoy making it at home too.

For the dumplings: Boil the lentils in a pan of water until just cooked, then drain. Melt the coconut oil in a pan, then add the mustard seeds and curry leaves and cook until sizzling. Remove from the heat and allow to cool slightly. Put the lentils, flour, chilli, onion, spices, desiccated coconut, lime juice and 1 tsp salt in a bowl. Mix with your hands until combined, then add the coconut oil and aromatics and mix to a dough. Form into 12 dumplings, then put on top of the stew, cover with a lid and cook on low for 5 mins. Top with pepper, coriander and spring onion to serve.

CO N TE N TS

Sri Lankan braised roots stew & coconut dhal dumplings

RECIPE

DRINK

Sri Lankan Stew and Dumplings

The Chai's The Limit

1 tbsp coconut oil 1 tsp mustard seeds 6 curry leaves 1 onion finely slice 1 leek finely sliced 3 garlic cloves, 1 sliced, 2 minced 2 chillies deseeded & finely chopped 2 celery stalk, diced 1 tbsp roasted curry powder (see below) 400ml can chopped tomatoes 2 raw beetroot peeled and batons 3 parsnips sliced 3 carrots sliced 400ml can coconut milk

02

26

For the dumplings: 100g split red lentils 1½ tbsp coconut oil 1 tsp mustard seeds 1 tbsp curry leaves 75g self-raising flour ½ green chili, finely chopped ½ red onion, finely chopped 1 tsp turmeric 1 tsp red chili powder 80g desiccated coconut ½ lime juice

C R E AT E

E AT

Practice Makes Peace

Breaking Bread

For the Sri Lankan curry powder: 10g basmati rice 20g coriander seeds 15g cumin seeds 10g black peppercorns 5g fenugreek seeds 3g cloves Seeds of 3g cardamom pods

From The Farmers kitchen To Yours

To make the curry powder: In a dry frying pan, toast the rice until it’s browning, then add all the spices and toast for 3-5 mins until darkish brown but not burned. Blitz it all in a spice grinder, or crush with a pestle and mortar, then pass through a sieve into a jar or airtight container.

Will keep for 2-3 weeks.

The Farmers Arms Hotel Daylesford is not your average pub. It boasts a truly seasonal menu, focusing on highlighting local and in-season produce.

We deliver dishes that reflect the best of the region, sourcing from local organic farms and produce growers to ensure not only sustainable and tasty dishes, but also generous and deliciously flavoured meals.

Heat the oil in a wok. Scatter in the mustard seeds and curry leaves. When they sizzle, add the onion, leek, garlic, chili, celery and a pinch of salt, and cook, stirring, for 8-10 mins until the onion starts to colour. Add the curry powder and cook for 1 min more, then add the tomatoes, veg, coconut milk, a tsp of salt and 200ml water. Bring to the boil, cover and simmer for 10-15 mins until the vegetables are tender.

The breadth of our seasonal menu is complemented by an extended range of vegetarian, vegan and gluten-free dishes that receive the same attention to detail as all other dishes so that every single guest who walks through our doors can enjoy a tasty Farmers Arms meal. We take great pride in all of our menu and this Sri Lankan braised roots stew & coconut dhal dumplings is one of our staff favourites.

We hope you will enjoy making it at home too.

34

08

C O C K TA I L

PRODUCE

Modello

Heavy Roots

15

38

F E AT U R E

PROPERTY

The Storyteller

The Divine Maggies

For the dumplings: Boil the lentils in a pan of water until just cooked, then drain. Melt the coconut oil in a pan, then add the mustard seeds and curry leaves and cook until sizzling. Remove from the heat and allow to cool slightly. Put the lentils, flour, chilli, onion, spices, desiccated coconut, lime juice and 1 tsp salt in a bowl. Mix with your hands until combined, then add the coconut oil and aromatics and mix to a dough. Form into 12 dumplings, then put on top of the stew, cover with a lid and cook on low for 5 mins. Top with pepper, coriander and spring onion to serve.

16 L O S T N E W S

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PAG E 07

W H E N I N V I C T O R I A , D O A S T H E R O M A N S D O !

PAG E 2 2

L O S T W I N E

PAG E 3 0

L O S T R E A L E S TAT E

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R E A S O N S T O G E T L O S T I N N O V E M B E R

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L O S T - T H E G U I D E T O W H E R E T O F I N D I T

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L O C A L Q & A

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

VO L 19 I S S U E 1 9 0 | N OV EM BER 2 0 1 9 ABOUT LOST MAGA ZINE

Lost Magazine is an independent monthly magazine circulating throughout Daylesford, Hepburn Springs, Kyneton, Trentham, Glenlyon, Castlemaine, Woodend, Creswick, Clunes and surrounds. We also distribute to select Melbourne venues and to an ever-growing subscriber base.

LOST TE AM

PUBLISHERS

EDITOR

CONTRIBUTING EDITOR

Tony De Marco & Theresa Albioli

Taylor Albioli

Ryan Wait

F E AT U R E W R I T E R

F E AT U R E W R I T E R

CONTRIBUTING WRITER

Larissa Dubecki

Mahmood Fazal

Anthony Carrubba

LOST MAGA ZINE

COVER IMAGE

3 Howe Street, Daylesford VIC 3460 editor@lostmagazine.com.au 03 5348 2324

Dairy Flat Farm Daylesford "Breaking Bread" by photographer Danny Wootton. Read the full story on page 8.

DISTRIBUTION

found@lostmagazine.com.au ADVERTISING

advertising@lostmagazine.com.au 03 5348 2324 | 0430 068 999 SUBSCRIPTIONS

Head to www.lostmagazine.com.au to order your magazines to be posted to you every month.

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

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.

This is Daylesford.

This is The Convent.

Daylesford’s award-winning art gallery, restaurant and function centre.

Gallery. Cafe. Museum. Cocktail Lounge Bar. Retail.

Chapel. Six Acres Of Gardens.

7 Daly St, Daylesford 03 5348 3211 theconvent.com.au

At Cliffy’s, the shelves are filled with local produce and good old-fashioned products.

The menu is made up of satisfyingly good food. The wine corner stocked with seriously good local plonk.

OVERFLOWING WITH COUNTRY CHARM

At Cliffy’s, the shelves are filled with local produce and good old-fashioned products. The menu is made up of satisfyingly good food, and the wine corner stocked with seriously good local plonk.

WWW.CLIFFYSEMPORIUM.COM.AU

30 Raglan Street Daylesford Victoria (03) 5348 3279

LO S T N EW S

Lost News

W

hat a wild month we are about to begin. Each day I am amazed by the new flowers that have blossomed, and how the nights are growing longer. It's the last month of spring, and I'm ready to finally trade in my jumper for a t-shirt!

First of all, let's wish good luck to the year 12’s heading into their exams, all of the uni students finalizing their studies for the semester, and everyone in the working world preparing for Christmas. As we near the end of 2019, I sit in the nourishing sun and reflect on what a weird, wacky and wonderful year it has been. To the Lost Magazine team, local community and readers, I thank you for your support. All I can hope is that whilst reading Lost, you do become truly lost in the pages and can feel the care embedded into the ink...

So what will the ink be exploring this month?

Larissa heads to Daylesford, revealing some secrets with Alla Wolf-Tasker and her wonderful team at Dairy Flat Farm Daylesford, before chatting over a homemade chai with Nina from Atelier Botanica.

WRAP UP OF NEWS AND HAPPENINGS IN OUR REGION B Y E D I T O R , TAY L O R A L B I O L I

Jimmy Frangos blesses Mahmood’s ears with stories from the past. Mahmood also immerses himself in Maggies, a spectacular home in Trentham. Whilst we near the end of Spring, how could Mahmood not have stopped over at Passing Clouds for a wine and story on how the vineyard began with the owner, Graeme?

To wrap up the busy month, Mahmood found inner peace with Adrian in his picturesque yoga studio.

Anthony explores the reasons why we love our natural mineral springs so much - I know where I’m heading this weekend...

Don’t forget to try out the delicious recipe and cocktail we’ve got hidden inside!

And now, let the drum roll start as we get Lost in November....

TAYLOR ALBIOLI Editor

Try our infamous ‘Feed Me’ menu for only $65 (or $45 on our Monday Local’s night) and you’ll be rolling out the door!

Happy Hour from 4-6pm every night - come in and try our cocktail of the month!

124 MAIN ROAD . HEPBURN SPRINGS . 03 5328 2202

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

LO ST EAT

Breaking Bread

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

LO S T EAT

D A I R Y F L AT FA R M D AY L E S F O R D STORY BY L ARISSA DUBECKI PHOTOS BY DANNY WOOT TON

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

Open 7 days 9am ‘till 4pm No reservations Delicious all day grazing & take away in the enchanted gardens on Wombat Hill.

Join the #wombatpuppyclub - four legged friends are welcome in the garden.

Available for private parties, gro ups & weddings! @wombathillhouse 7017 5999 wombathillhouse.com.au Wombat Hill Botanic Gardens, Daylesford.

Entry off Central Springs Road at Stanhope St.

LO S T EAT

I

t might come as a surprise to learn that Alla Wolf-Tasker, the one-woman revolution who created Daylesford’s iconic Lake House out of a weedy paddock more than 30 years ago, has anything left on her to-do list.

But despite running the lauded restaurant along with its boutique accommodation and spa, its sibling Wombat Hill House café and being an all-round champion of central Victoria - with the Order of Australia to prove it - Wolf-Tasker still longed for the authenticity of her own freshly-baked bread.

“It was a dream of mine to offer a larger variety of good bread to our guests at Lake House but our kitchens were operating to capacity,” she says. “With the Bake House we’ll be able to produce slow-fermented sourdough breads as well as beautifully laminated croissants, viennoiserie, donuts, breakfast buns and all sorts of deliciousness.”

The Bake House is part of a bigger story in the Wolf-Tasker world. It’s part of Dairy Flat

Farm, the latest passion project for Alla, artist husband Allen and daughter Larissa.

Located in the picturesque town of Musk, seven kilometres south-east of Daylesford, this 38-acre property features a huge established orchard, vegetable garden, vineyard, olive grove and the beautiful farmhouse itself.

Housed inside a cellar accessed through a tunnel beneath Dairy Flat’s six luxurysuite Lodge, the Bake House has lured the singular talents of baker Michael James, from Melbourne’s renowned Tivoli Road Bakery, to collaborate in its operation and run regular sourdough baking classes for Lodge guests.

“He’s an amazing chef and a great teacher,” says Wolf- Tasker. “When the property came on the market, I had all kinds of notions whizzing about in my head. I visited Michael for a chat and it turned out he and his partner were selling Tivoli Road and he was interested in getting involved in new projects... so it was all serendipitous.”

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

LO ST EAT

Wolf-Tasker envisages a broad symbiosis between all arms of her empire and the Bake House. Its produce will be served in the Lake House restaurant and Wombat Hill House, and guests will be able to visit the Bake House as part of farm tours and workshops. Guests staying at the Lodge at Dairy Flat Farm will also be able to order sourdough crust pizzas.

“I imagine that guests going on a morning ramble around the farm might pop in and chat to the bakers over a coffee. It’s a beautiful space and overlooks some of the gardens around the Lodge. A long avenue of herb plantings leads away from the bakehouse to the olive grove and vegetable gardens beyond,” says Wolf-Tasker, who believes Dairy Flat Farm will be unique in Australia in having its own bakehouse.

Also on the cards: Open days and market days during prolific growing periods at the farm when visitors will be able to stock up on beautiful fresh vegetables as well as good bread and pastries. People attending these bucolic events might not realise they’re part of another gentle food revolution.

“I’m old enough to remember when all the old country bakeries around here were bought up, their beautiful wood fired ovens destroyed and all bread began being distributed from a centralised industrial baking facility,” says Wolf Tasker. “What a terrible loss for our heritage and food culture. The sooner we move back to more small-scale baking operations, producing good bread throughout villages and local communities, the better.”

Dairy Flat Farm Daylesford 238 Dairy Flat Road, Musk dairyflatfarmdaylesford.com.au 5348 3329

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

convent gallery

LO S T EAT

L O S T M A G A Z I N E | 13

LO LOSSTTCCOOCCKKTA TAI L IL

M O D E L L O 34

Inspired by the classic 'French 75'

30 ML MACEDON DRY GIN 15 ML LIME 60 ML PROSECCO 1 DASH ANGOSTUR A BIT TERS CUCUMBER

MUDDLE CUCUMBER, AND ADD ALL INGREDIENTS EXCEPT THE PROSECCO. ADD ICE AND SHAKE UNTIL CHILLED. POUR INTO A C H A M PAG N E G L A S S , TO P W ITH PROCESSO AND GARNISH WITH A CU CU M B ER . ENJ OY !

ANIMUS DISTILLERY 1/89A Piper Street Kyneton (03) 5403 2431 Wed-Fri from 4pm.

Sat-Sun from 12noon. animusdistillery.com.au L O S T M A G A Z I N E | 15

LO ST FEATU R E

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

LO S T F EATU R E

JIM FR ANGOS S TO RY BY M A H M O O D FA Z A L PHOTOS BY CHRIS TURNER

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

LO ST FEATU R E

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

LO S T F EATU R E

A

t the Swiss Mountain Hotel, Jimmy Frangos struts in, his personality precedes him. A Daylesford restaurateur, he’s a larger than life character that ignites the bar with his charm.

“I was a troublesome sort of kid,” he quips behind tortoise shell designer sunglasses and a rugged flannelette. I was in the weathered hands of a gifted story-teller.

“I had feelings and emotions I liked to express, it came out in my work and how I build things.”

The Swiss Mountain Hotel is one of the oldest weatherboard pubs in Victoria. Built in 1865, Jim has developed the lively pub to include a beer garden and a rustic dining saloon.

The menu is old-school pub grub that thrives with as much local produce as possible. Jim’s roots are in hospitality, a skill he cultivated in country Victoria.

“We lived in Warrnambool. It was very tough.

In other areas of Melbourne and Geelong, the Greek kids were ostracized,” Jim makes me an espresso, with a side of grappa. “I thought I was a bit of a hero. Our first business was a place called The Capri. We brought coffee machines to Warrnambool. I would stand on a book and work the coffee levers. On a Friday evening, after the dance or the movies, the queue would be around the block just to get a cappuccino. We used to be open until 1 or 2am. This was in 1960.”

The memories light up his mood as he pours story after story. “People came from Mortlake, they came from Camperdown, 60 miles away to have a coffee and dance. But I miss the characters more than anything.”

Jim’s father's business took off, and he decided to open his own cafe across the road.

MUSK LANE WINE

Urban winery / cellar door wine bar / beer garden open weekends 12-4 Bedding

Small Batch / Lo-Fi / Minimal Intervention & Decor / Handmade Wine

1 turner's lane

KYNETON

p) 0415 890 850 www.musklanewine.com L O S T M A G A Z I N E | 19

LO ST FEATU R E “I went to an old florist. We did the design and fitout, I painted murals all over the walls. My father came in just before we put the tables in, he was really proud. He walked around the room, and he had a bottle of Moet champagne and glasses between his fingers. As he walked around the edges, his foot went through the floor. The water from the flowers had rotted the floor.”

From studying the philosophy of art to peddling ceramics, Jimmy Frangos earned his stripes through self-expression but his love of hospitality can be traced back to his days in Warrnambool. As he recounts memories of his father, there’s a sense that this was the character Jim misses most. He takes a swig of grappa before drowning in nostalgia, “My father was a meticulous dresser; three piece suit, lapel flower. He was getting them tailored in Melbourne.

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

He was getting his hair cut in Melbourne.

Incredible man. He used to take me on a twoand-a-half hour trip by train, just to get my hair cut in Melbourne. The bloke would trim your hair and burn it with a twist of paper and a steel comb. They would cut your nails.” Jim can barely contain himself, “For a kid, at the Southern Cross hotel, it was pretty special. We got around, we saw things that were special.

We knew the people at Florentino’s. We knew the nightclub at Mario’s, which was a notorious place.”

After being conscripted to Vietnam in the 1970s, Jim wanted to escape his life in Mount Eliza and run hotels. “I was very unsettled. I wasn’t aggressive. I didn’t suffer PTSD. But I wasn’t alright. Fortunately, I met my wife. We were living in Mount Eliza. So we decided that we would buy a hotel. Daylesford came up.”

Jim would buy The Belvedere Hotel, where

LO S T F EATU R E the Frangos & Frangos sign hangs on Vincent Street. “I met a bloke called Mr Dyson, his nickname wasThe Monkey Man because he had a monkey on his bloody shoulder and monkey shit all down his back. I eventually bought the pub. I was doing roughly 35 barrels a week.”

In those days, the town was booming with hordes of riggers. “At that time, the gas pipeline came through so all these men had to sleep somewhere, there was no accommodation for them. The blokes were earning 40 thousand a year in American dollars and they were working 18 hour days on oil rigs. I filled the place with them. I fit four blokes in every room. I must have had at least thirty blokes.” Jim paid off the hotel within a year. “I never had a cash register, it was a drawer and they would put the money in, even when I was upstairs asleep. They would even clean the floor before they left. They were Yugoslavs, Germans and Greeks. It was a multi-lingual, beautiful environment.”

Jim’s stories harken back to a time in Australia, where the honest country spirit would shine

in the manner of blokes he still admires. “In those days, if you were on the dole you had to work. You would pick spuds. But when it rained, they were all in the pub,” laughs Jim. “We had an etiquette back then, if you walk in the door and I know what you drink, it would be put in front of you. I didn’t wait for your money. When I came back, you’d order another one and pay for two. Towards the end of the night, I’d shout you one. In turn, to be good mannered, you’d buy another. That’s how etiquette was. That’s how this place was back then. Nobody does that anymore.”

In some ways, that camaraderie still exists at the Swiss Mountain Hotel, people ask about your day and care to listen. After a few rounds, Jim might even shout you one. Just remember to return the favour.

Swiss Mountain Hotel swissmountainhotel.com.au 3454 Midland Hwy, Blampied 5345 7006

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

LO S T S TO RY

When in Victoria, do as the Romans do!

STORY BY ANTHONY CARRUBBA

D

ense woodland shot through by small creeks that bubble, laden with minerals. Placid lagoons, sunshine and, oftentimes, bracing winds.

Warm water seeps up through the earth.

Victoria’s spa country hardly resembles any quintessential ideas of the Australian countryside, apart from the ubiquitous eucalypts, standing as proud reminders, the unmistakable ‘You are Here’ marker on the world map. In the absence of these distinctive giants, you could be forgiven for thinking you were somewhere in Europe or the Americas.

While the Victorian hot springs themselves are far older, the communities built around them date back to the early 19​th​century.

The practice of bathing in naturally occurring mineral springs, however, is almost as old as civilization itself.

Since antiquity, humans have sought out pockets of geothermally heated groundwater rising from the Earth’s crust, often in volcanically active regions. Sometimes deadly, these hot springs course with minerals such as magnesium, potassium and silica, bursting from underground after countless thousands of years untouched by man or animal.

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

LO ST STORY

Hippocrates, the legendary physician of classical Greece, expounded upon the restorative benefits of bathing in these waters. A mixture of hot and cold baths would bring balance to the body, rejuvenating the muscles and staving off disease.

Combined with perspiration and massage, these ancient practices laid the blueprint for modern spa treatments. Australians flock to Hepburn to enjoy its saunas, mineral baths and the variety of massages on offer.

Now a luxury best enjoyed over a long weekend, thermal bathing was once an essential part of Roman social life. The lone traveler is a rare sight in any spa country. Couples, families and friends enjoy the baths and spa treatments, savouring them all the more so as a shared experience.

Mineral baths are most beneficial for overall wellness when taken regularly. The waters are therapeutic for chronic skin conditions such as psoriasis and dermatitis. Vascular, muscular and joint health also flourish with regular bathing, especially alongside sauna and massage treatments.

Health tourism is booming. Victoria’s unlikely volcanic springs are nothing short of a world wonder, and our own spa country is spearheading a resurgence in the cultural phenomenon of wellness bathing. Perhaps, as the appeal of mineral bathing broadens, we will see leisure centers brought in as a matter of public health, alongside their more luxurious counterparts.

STORY BY ANTHONY CARRUBBA

eCasa Daylesford Classic – European – Home

89 Vincent Street, Daylesford Ph: 03 5348 1802 www.ecasadaylesford.com.au Insta: ecasadaylesford

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

Renew your skin this spring Lime & Ginger Salt Polish in our Thermal Cocoon 60 min | $195 weekdays | $225 Saturday & Sunday Book midweek in spring and receive a BONUS Papaya Facial Enzyme Peel whilst enjoying the hydro benefits of the Thermal Cocoon The benefits of this revitalising scrub are enhanced with the therapeutic effects of steam & Vichy shower jets in our Thermal Cocoon. Invigorating & revitalising; the treatment begins with dry body brushing to stimulate blood flow and boost lymphatic drainage. Next a luxurious warm ‘de-stress’ oil is applied followed by the Lime & Ginger Salt Polish. The thermal steam warms the body whilst a gentle head and face massage is performed. Vichy shower jets warmly massage the body, washing away the salts leaving the skin smooth and supple. Finish with an application of skin nourishing body cream for ultimate hydration.

Contact us to make a booking.

spa@lakehouse.com.au 5348 3329 lakehousedaylesford

King St Daylesford VIC 3460 lakehouse.com.au

LO ST DR INK

The

Chai's

The

Limit

AT E L I E R B O TA N I C A STORY BY L ARISSA DUBECKI PHOTOS BY CHRIS TURNER

W

hen Nina Isabella had her first taste of chai 20 years ago she knew it was good – but she also knew she could make it better.

“A friend made it for me the traditional way: he added the tea and spices to the pot, brought it to the boil, added milk and let it simmer,” says the founder of Atelier Botanica. “The spices were amazing. I loved the drink but the tea after that process was completely destroyed.”

Back then it was impossible to find a commercial version of the chai travellers tended to discover for the first time on their backpacking adventures in India. The appeal of the warming spices such as cardamom, cinnamon and cloves in a silken, milky warm tea was hard to deny, though - so Nina set out on her own journey, experimenting with her own blends and quantities until she found the perfect recipe. What began as a small cottage industry (“basically I was peddling it in small packets to my girlfriends”) eventually turned

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

LO S T N EW S

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

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www.hotelproductsdirect.com.au 1300 651 355 E: sales@hotelproductsdirect.com.au

LO S T D R I N K into Atelier Botanica and a seven-strong range of all-organic artisan products.

Based in the small town of Glenlyon, near Daylesford, what sets Atelier Botanica apart is the fact it’s a pure, potent chai spice mix without added tea leaves. The most critical part of making chai, she says, is keeping the tea-making and spices separate.

“I see tea in a chai blend as a filler,” she says.

“Because the tea is delicate it should be steeped, not boiled. My blends don’t use any leaf-based products. It’s all roots, bark and seed so they’re much more resonant. They’ve just got so much more life and deep oils embedded in that woody material.”

As an added bonus, they pack enough flavour heft to use more than once. An example: Nina likes to brew her liquorice tea in a thermos.

“Brew a litre at a time: put the lid on the thermos and don’t touch it for an hour or two.

It’s heady, luxurious and syrupy, and you can get two litres of tea from one tablespoon of the spice mix. It’s crazy to use it just once as it has so much more to offer.”

Stocked in shops in central Victoria, Melbourne and the Atelier Botanica online

shop, the pure potent chai spice is potent enough to use three times without losing its flavour. The finely-ground chai spice is an excellent go-to for instant chai latte, and it also forms the base for Atelier Botanica’s turmeric latte blend (excellent for things like hay-fever), dark Chocolate.

“I make it for myself as a kind of grownups’ dark chocolate so it’s warm and spicy,” says Nina. “I use couverture organic dark chocolate and organic cocoa as well, plus a teensy bit of coconut sugar and raw sugar so it’s really rich in flavour and light-on with sweetness. You’ve got to trust your own palate.”

Thinking outside the hot tea paradigm, the spices are also adaptable enough to be used in cooking: you can bake with them, or add them to curries and jellies.

“It brings me great joy to serve my chai to someone and on their first sip, see their face light up,” says Nina. “That’s what it’s all about.”

Atelier Botanica atelierbotanica.com.au shop@atelierbotanica.com.au

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

LO ST WINE

Wines

with Brad

Welcome to November and the delights that spring delivers. This month I am delighted to feature the wines of some great friends and very talented winemakers. Luke Jones (Amherst), Adam Richardson (ATR Wines), and Allen and Andrea Hart (Dogrock) have given us access to some great drops for you to enjoy.

Thank you winemakers and thank you to the

L O W I

partners that support them for allowing me to bring these wines to you.

Brad Fernando Regional Wine Sales Victoria regionalwinesalesvictoria@gmail.com lostwine@lostmagazine.com.au

S T N E

AMHERST WINES Amherst winery began in 1989, 20 km southeast of Avoca in western Victoria's beautiful Pyrenees wine region. The temperate climate and low-fi winemaking produces elegant and well balanced wines that are a reflection of the vineyards and vintage from which they come.

"Blanc de Blanc" Vintage Brut 2015 A classic "Blanc de Blanc" style sparkling made from 100% Pyrenees Chardonnay.

Made in the traditional method with secondary fermentation occurring in the bottle, It is aged on yeast lees for approximately two years.

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Pinot Noir 2018 Medium bodied style Pinot that has been fermented with natural yeast before being gently basket pressed and matured on French oak for 12 months. The wine shows characters of dark cherry with some more earthy complexity and fine tannins.

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ATR WINES

After a long history in the corporate wine making world, I'm proud to finally put my name on something so deeply personal. By combining my global wine making experience with a regional flavour, I aim to bring a bold and pioneering wine making approach to the historic cool-climate Grampians. With cutting edge blends from alternate varieties and a modern approach to traditional varieties, my wines are a contemporary reflection of our place in the Australian bush.

"Chockstone" Shiraz 2017

Hard Hill Road "The Field" 2017

A blend of blackberries, cassis, dark chocolate, and black pepper, with hints of violets, bacon fat and liquorice. The Chockstone has a warm, velvety structure and long plush finish.

Aromatic and vibrant, a combination of blackberry, blueberry and floral flavours, great depth and a velvety finish. The Field is a unique blend of all six grape varieties in our Hard Hill Road vineyard; a field blend in the truest sense.

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DOGROCK WINES The Dogrock winery, located in Victoria's Pyrenees region is an accomplished producer of premium, sustainably produced wines. Established in 1998 by winemakers Allen and Andrea Hart, Dogrock has accumulated some impressive achievements and accolades in a considerably short time. REAL REVIEW - 2018 & 2019 Certificate of Excellence for wine quality.

"Degraves Road" Chardonnay 2018 With lifted aromatics of stone fruits and a clean, balanced dry palate. A beautiful, flavoursome and textural finish rounds out a complex wine. Matured for ten months on yeast lees the wine is an outstanding example of single vineyard Chardonnay.

Rose 2019 This 2019 Dogrock Grenache Rose has a vibrant, salmon pink hue with lovely aromatics of red lolly, raspberry and a hint of spice. The palette is soft and dry with fresh and balanced acidity. A wine for any occasion it will go especially well with pasta or white meat dishes.

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Chu rch a t Ly onvi ll e THEHOUSESDAYLESFORD.COM

A refurbished timber church from the 1920s, Church at Lyonville is one of the most distinctive properties in the region. This iconic property features three magnificent bedrooms, sleeping up to 6 guests. The living area is open plan, with a large dining table, gorgeous couch and fully equipped country kitchen. Guests entering the property are greeted by two rows of elegant trees along a country lane, follow to the end and you will find the church nestled away in a charming garden. The property is painted a bright white, and lined with a rich brown wood which harks back to the Church’s original design. Light spills into the area through arched, stained-glass windows, giving the space a truly incredible atmosphere.

At night, guests can light a wood fire to create a truly special ambience. There is a stylish, modern bathroom which is fitted with chic black tiles and a large spa bath.

Situated only a ten minute drive from the heart of Daylesford, Church at Lyonville is a fantastic way to escape the bustle of the city and experience the tranquility of the Victorian countryside, all whilst remaining close to everything Daylesford and Hepburn Springs have to offer. The gorgeous township of Trentham is also only a five minute drive away, or a 6km walk through the forest along the picturesque rail trail.

With the iconic Radio Springs Hotel at your doorstep, Church at Lyonville is the ultimate country retreat.

BOOK YOUR STAY AT CHURCH AT LYONVILLE: P: (03) 5348 2008 E: STAY@THEHOUSESDAYLESFORD.COM IM AG E S BY M A R NIE H AWSO N

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BOOK NOW The Houses Daylesford provides beautiful luxury accommodation in the heart of Daylesford and the surrounding Macedon Ranges region. With some of the largest and most iconic holiday homes in Australia on our portfolio, we have the perfect property to suit your needs. Whether you're a couple looking for a romantic getaway or a large corporate group, one of our friendly experience specialists can tailor a package just for you.

STAY@THEHOUSESDAYLESFORD.COM

PH: (03) 5348 2008 3 HOWE ST, DAYLESFORD VIC

LO ST CREATE

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LO S T C R EATE

T

he Sanskrit noun yoga is derived from the term yuj, meaning to attach, join, harness or yoke. The spiritual resonance of the word yoga can be traced to Epic Sanskrit with the aim of uniting the human spirit with the Divine. For Adrian, yoga has helped strike his inner tranquility while simultaneously uniting a community of locals through curated posture and rhythmic breath work.

For Adrian, yoga was first and foremost about healing. “My family, genetically, has the tendency to suffer from hypertension and high blood pressure. So when I was about to hit my thirties I was really looking for something to manage it without medication. Yoga seemed to be the key,” explains Adrian, with the enthusiasm of a new found discovery.

Practice Makes

Peace L E YO G A D AY L E S F O R D S TO RY BY M A H M O O D FA Z A L

The name, Le Yoga, is an ode to Adrian’s practice. In Mandarin, Lè can mean joyful or music. “When I start the classes I play music, to assist you in flowing through your movements and connect with your breath.

I teach yoga in quite a relaxed manner, it’s serene and joyous.”

Facing Doctor’s Gully, nestled in green bushland, Lè Yoga Daylesford’s studio sits on a 2.6 acre property, a kilometre from the centre of town. “The studio started in 2013.

It happened by coincidence. I went to a party in town and was suggested by the locals to start a studio because one of the yoga teachers in town had just left. So in some ways it was quite convenient.” During the warmer months, Adrian offers outdoor classes so clients can soak in the country as they practise.

When prompted about the way yoga has consumed his life, Adrian chuckles, “I started embarking on that journey. But I never

PHOTOS BY CHRIS TURNER

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intended on becoming a teacher, I was a student for ten years before my teacher said it’s about time you do some teacher training.”

Adrian has been practicing yoga for over a decade, starting with Somachi yoga moving on to explore the Vinyasa, Ashtanga and Bikram styles. “Essentially, it’s about controlling your breathing and how you manage your temperament.”

Adrian’s practice focuses on Vinyasa and Yin Yoga. Since 1948, Pattabhi Jois used Vinyasa to mean "the repetitious linking movements" between the asanas, or postures. “Vinyasa is learning to strengthen yourself. The Vinyasa classes can be quite physically challenging, if someone wants a good mix of flexibility and practice.”

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In contrast, Yin Yoga is a slow paced, gentle practice. In the late 1970s, martial arts expert and yoga teacher Paulie Zink's Taoist Yoga introduced Yin Yoga poses that apply moderate stress to the connective tissues of the body, propelling the circulation in the joints while promoting flexibility. “The restorative Yin Yoga is a much more gentle practice, perfect for people who are quite mentally busy in their work lives. It’s a lot of stretching, making the most of gravity.”

For Adrian, it is not all about technique yoga has the capacity to change our social conditioning. “Over the years, we have focussed so much on our own beings, as individuals we have lost sense of community.

I wanted to encourage communication.”

LO S T C R EATE

Adrian’s tone slows, he is sincere and reflective. “In the joy of this environment, I encourage everyone to break out of their shell and enjoy the company of one another. That’s what Le Yoga means to me, joyous practice.

Some people are shy, they get to know each other and help each other. Seeing people healthy, it’s important.”

In a world where wellness culture seems to be a passing fad, yoga has well and truly stood the test of time, and it’s because of the power that the practice has illuminated over hundreds of years. “My mum is one of my students.

Most of the yoga students know that my mum is the most disobedient student in the class.

She’s 73 and lives with me. My mum suffers from depression and she uses yoga as a way to

manage it and it has served her well in the last few years,” explains Adrian, with glowing pride.

But his most memorable reward from his practice occurred in 2015 when he brought the local community together in the Daylesford Town Hall, “A few years ago, when Nepal suffered an earthquake we ran a fundraiser event and everyone supported us. The whole community came together and we raised a significant amount to help the people in Nepal.

It was quite memorable.”

Le Yoga Daylesford leyoga.com.au 0431 840 788

Sip cocktails on our verandah as the sunset shows off.

Eat Spring dishes bursting with deliciousness.

Finish the evening with a star-filled sky and a quiet ale.

SPRING IS BEST ENJOYED AT THE DAYLESFORD HOTEL DAYLESFORDHOTEL.COM.AU LUNCH FRI - SUN 12-3PM DINNER 7 NIGHTS FROM 5PM

BOOZY BRUNCH EVERY SATURDAY Delight in free flowing bloody marys, spritzes and Cliffy’s signature mimosas while you enjoy brunch under the grapevine-laden verandah or at one of Cliffy’s cosy tables inside.

OVERFLOWING WITH COUNTRY CHARM www.cliffysemporium.com.au/boozy

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LO ST PRODU CE

Heavy O

Roots

PA S S I N G C LO U DS S TO RY BY M A H M O O D FA Z A L PHOTOS BY CHRIS TURNER

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n a sunny hill in Musk, a red Fiat idles beside the bucolic home of a larrikin raconteur and legendary winemaker, Graeme Leith—the founder of Passing Clouds winery.

“I’m fascinated, every time, to see what this vintage will bring out.” Graeme’s backdrop is a painterly scene of rolling hills and vines.

“Every batch is fascinating. Every year is fascinating. The most surprising was picked in 1997. As I approach the end of my life, it’s interesting to think about how many things come back; a particular vintage or the songs that girls used to sing when they were skipping.”

LO S T P RO D U C E

“See that painting up there, that’s our old house in Daylesford. The painting is by William Tibbits who is a goldfields painter, and I think it’s possibly his first painting.” After completing his apprenticeship, the day he turned twenty, Graeme decided he wanted to travel. “I went roo shooting for about six months because I wanted to make some money and go to England.” In London, he worked in construction. In Berkshire, Graeme worked as a technician for the Atomic Weapons Establishment. “I wasn’t really qualified for the job but I bulldusted my way through it,” he smiles.

“I decided I wanted to learn Italian and went to Perugia. One night a week, we used to go to

a little trattoria and they offered wine by the caraf that was poured directly from a barrel.

One night we drank the wine and thought “Oh this is different, this is no good! Where’s our wine?! They said it was finished, this was a barrel from the vineyard next door. How can it be so different? That little area of Perugio produced excellent wine. This interested me, how can the same lot produce such different wine.”

When Graeme returned to Australia, he bought land in Kingower with his partner Sue. “The vineyard is near Melville caves which is a big granite extrusion like Hanging Rock. It’s a birthing place that the Aboriginals would use because there were big holes with baths.

L O S T M A G A Z I N E | 39

LO ST PRODU CE If rain came in from the north, we would see the clouds coming and they would split toward Bridgewater. I said to Sue, ‘we ought to call this place Passing Clouds.”

“It was dry and hungry country. I wanted to see what would come from my careful husbandry of the vines. I was such a purist in those days, I didn’t want to use herbicide and I chipped all those rows with a spade...all 14 kms, then it rained so I had to do it all again.”

Graeme passes a photograph from his burly days in Kingower; he’s bearded and in a navy blue-beater preparing a traditional hangi for some New Zealanders who were picking for him. “We lived a basic life while we planted the vines; Shiraz and Cabernet. In fact it did quite well because everyone wanted big wines.

I made the blend, which has become Graeme’s Blend.” Graeme’s Blend is a deep purple hue in the wine glass, and a liquorice infused spice that distills the dark fruit aromas. “There’s more to it than the academic and technical side but it’s not magical. It’s head, hand and heart.

That’s what we were taught as apprentices, it’s true...that’s all you need. I won a gold medal with the first wine I showed in 1982.”

But Passing Clouds has always been a family affair. “My wife would visit with Cameron and my younger son Jesse. Cameron would run straight to the winery when he was about seven. And Jesse would go straight to the tasting room. Cameron would be in the winery saying, ‘What can I do, Dad? What can I do?”

The memory engulfs Graeme in nostalgia.

“Cameron became interested in learning and the process, before he well and truly got the winemaking bug.” At the age of 23, Cameron was crowned head winemaker at Passing Clouds and, with every new vintage, his award-winning wines continue to blossom with colourful complexity.

While drinking a bottle of Passing Clouds The Angel, concocted from the finest Cabernet

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five day lunch tr ading Thursday to Monday Commencing Thursday 7th November

Passing Clouds Winery Cellar Door 7 days 10am-5pm Dining Thursday - Monday for Lunch passingclouds.com.au | (03) 5348 5550 For Dining Room reservations: feast@passingclouds.com.au

LO S T P RO D U C E Sauvignon barrels each year, the experience evokes a numinous quality textured with leathery notes that are riddled in a bouquet of red, black and blue fruits. The philosopher Roger Scruton writes, “Wine is not necessary for holiness, however, holiness is a wonderful addition to wine. The greatest wines grow in sacred places.”

After the tragic passing of Graeme’s daughter Ondine, this ethereal wine is a celebration of her angelic constellation. A wine that transcends flavour with feeling.

I asked Graeme if the winemaking process helped heal his unimaginable wounds. “No, it just made it harder. And it’s still hard. There are more things that remind me of her, whether it's a word that comes out or kids playing,” his voice

trembles with sorrow. “And I knew then that I had broad shoulders, I was young and I could handle it. And it always worried me, whether I could handle it when I was at the age I am now.

And I think of her every day.”

Passing Clouds is so much more than a local winery, their story compounds the turbulence of nature, of cultivating vines or living with tragedy.

The shimmering elegance of their wines, be it the Pinot and Chardonnay, are a testament to the undying light of the family’s kindred spirit— business left in the hands of soil.

Passing Clouds Winery passingclouds.com.au 30 Roddas Ln, Musk 5348 5550

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LO S T P RO P ERTY

The Divine

Maggies

MAGGIES TRENTHAM S TO RY BY M A H M O O D FA Z A L PHOTOS BY DANNY WOOT TON

In Andrew and Trevor’s property “Maggies at Trentham,” what reads like history on the outside blossoms with imagination within.

The regal Victorian home neighbours St Mary Magdalen Catholic Parish Church and was dedicated to the local priest by the archbishop of Melbourne in 1906. Three years ago, the property was metamorphosed by interior designers Andrew Danckert and Trevor Salmon - the result has blossomed into a carnival of wonder.

Built in the late 19th century, Maggies was originally commissioned over one hundred years ago for the local parish Priest, who serviced not only Trentham, but also Kyneton and the surrounds. These days, the interior offers accommodation for up to eight guests in four bedrooms that dissolve the stately posture of faith with a quirky aesthetic that foregrounds fun.

Both Trevor and Andrew have collaboratively worked in design for eight years, with Trevor

hANdcRAFted

designing in the advertising world, and Andrew as a celebrated florist. Together, they began working on landscape design and organically continued their creative practice indoors, “The inside goes outside and the outside goes inside, this crossover interests us,” explains Trevor.

As you enter Maggies at Trentham, the corridor is lined with a 19th century Yixing teapot that sits across from a Victorian oil painting. “Each room has been themed to a look or a colour,” explains Trevor, as he guides us down a corridor - each door, from floral fireworks to a black and white Hollywood throwback, as surprising as the last. “We wanted it to be more eclectic than granny’s old house. People tell us they spend the weekend looking at everything and it’s supposed to have that effect - to feel like an experience.”

In the living room, the New York philharmonic orchestra thunders triumphantly in a room that champions luxury and evokes the design

BUdA CAstMAINE

TRADITIoNAL, CULINARY 42 Hunter St & BOTANICAL ARTS DEMoNSTRATIONS Sunday 24th Nov STALLS • KIDS’S ACTIVITIES • FOOD MUSIC • MAKE 'N TAKE • CoFFEE 10am to 4pm ICECREAM • BAR AND MUCH MoRE ! $5 ea . KIDS ARE FREE budacastlemaine.org L O S T M A G A Z I N E | 43

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work of Alidad, an inspiration “renowned for opulent, elegant yet supremely comfortable interiors. His bespoke work is unique while blending a wide spectrum of luxury materials with timeless restraint. We had this painting in storage, it was used in theatre as a stage setting,” gesturing to the leaves painted on the tree, “so we just fit everything around it,” waving to the branches that lean against the painted tree, an effortless arrangement that naturally brings the decor to life.

“Eclectic is an overused term, we enjoy putting different things together, ceramic against a particular fabric, layering materials.” As we walk from room to room, it’s as though we become lost in time, with spaces presenting a collage of history’s stylistic movements that span the Renaissance, Baroque and Hollywood.

“Mixing antique with contemporary,

different eras, different craftsmanship.

Current generations aren’t antique driven but everything is cyclical. It will come back around.”

While admiring the delicate glass leaves of Murano chandeliers, “We like designing in this area because people leave the city and decide that they want a place like this to be their home, so we like to offer something special.”

In Maggies at Trentham, Trevor and Andrew have distilled their fantasy into a series of bedrooms and brought our dream of escape, inside.

Maggies at Trentham maggiesattrentham.com trevor@andrewathome.com.au 0419 872 078

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BOWEN & KENNETH

Interiors

w w w . b o w e n k e n n e t h . c o m Specialising in accommodation styling, Bowen & Kenneth Interiors create unforgettable spaces, balancing form and function to bring you the maximum return for your investment. Call us today for a free consultation.

PH: 03 5348 1678 | customerservice@bowenkenneth.com

Bellinzona Resort Experience the heart of Hepburn Springs at Bellinzona Resort where heritage architecture meets old world charm style hotel accommodation.

The resort offers a regal elegance dining room overlooking English styled gardens, with an indoor pool and spa, wellness treatments and casual wine bar.

P: (03) 5348 2271 W: bellinzona.com.au | ACCOMMODATION | RESTAURANT | WINE BAR | WEDDINGS | EVENTS | 46 | L O S T M A G A Z I N E

LOST PROPERTY. IMAG E BY MARNIE HAWSON

THE GARDEN HOUSE T H E H O U S E S D AY L E S F O R D . C O M

McOueen ~ McOueen ~ REAL ESTATE

REAL ESTATE

Pre s t i g e & L i f e s t y l e Pro p e r t i e s

Pre s t i g e & L i f e s t y l e Pro p e r t i e s

McOueen ~ McOueen ~ REAL ESTATE

REAL ESTATE

Pre s t i g e & L i f e s t y l e Pro p e r t i e s

Pre s t i g e & L i f e s t y l e Pro p e r t i e s

25 Stanbridge Street, Daylesford FOR SALE A beautiful and productive garden enhances the historic character of “Kilmaley”. Set on 2,000 sqm (approx.) of corner land, the four-bedroom home features a spacious living room, lounge and dining room, cellar, and a stunning garden with century old Walnut trees, vegetable and berry beds, herbaceous perennials and privacy hedging. Metres to Wombat Hill Botanic Gardens and an easy walk to Daylesford’s cafes and shops.

Kim McQueen 0417 116 657

mcqueenre.com.au

McOueen ~ McOueen ~ REAL ESTATE

REAL ESTATE

Pre s t i g e & L i f e s t y l e Pro p e r t i e s

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THEHOUSESDAYLESFORD.COM

PH: (03) 5348 2008 3 HOWE ST, DAYLESFORD VIC STAY@THEHOUSESDAYLESFORD.COM

HOLIDAY ACCOMMODATION GROUP STAYS CORPORATE RETREATS

PHOTO BY MARNIE HAWSON

70 WAYMAN ROAD, SHEPHERDS FLAT Welcome Paddock

The rich heritage of the surrounding area provided the backdrop and inspiration for this 5 bedroom, 3 bathroom homestead which delivers light and space in equal measure.

Encompassing 20 acres on 2 titles, with a pleasing vista from every room and abundant storage throughout, the home acts like 2 pavillions linked by an informal living area and entry vestibule overlooking the landscaped garden and lawn with maturing European trees and granite columns.

For Sale EPR $1,250,000 - $1,350,000

54 Piper Street Kyneton 1300 380 980

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28-30 HILL STREET, DAYLESFORD Hillendale House

Occupying a coveted corner position on prized Wombat Hill, Hillendale House has been a popular guesthouse for the last 20 years. Constructed in 1861, the solid brick and timber home is screened behind mature hedging and surrounded by manicured lawns and ninety year old trees. After World War 1, the house became a private hospital named Passchendaele for returning soldiers.

A central hallway divides the permanent and guest wings. The residence comprises 4 principal rooms, each with a sunny north easterly aspect and the guest wing comprises a further 5 rooms surrounded by wide verandahs overlooking the tranquil garden.

For Sale EPR $1,200,000 - $1,300,000

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Robert Broadhurst 0488 300 900 | Zacton Mussared 0458 988 483

LO ST R E A SONS

Reasons To Get Lost in November...

C O M P I L E D B Y TAY L O R A L B I O L I

DAYLESFORD-HEPBURN CABA'RISQUE FESTIVAL 2019 The new Palais presents a spectacular entire-venue event, La Caberisque!! Hosted by Dolly Diamond and guests, with Leather Lungs, Dirty Dancing and special guests DJs. 7pm - 11pm, 1 - 4 November at The Palais-Hepburn, 111 Main Street, Hepburn Springs To secure your tickets, head to cabarisque.com

MACEDON RANGES WINE AND FOOD BUDBURST FESTIVAL Hidden away in the natural landscape you will discover over 25 small and diverse wineries and vineyards.

The region is cool to cold by world standards. As a result the region offers wine that is limited in quantity and exceptionally high in quality. They grow outstanding grapes to make outstanding wine that can often only be sourced at the cellar door. They can be found on these charming roads less travelled and yet still only an hour from Melbourne.

Food from local producers and entertainment will be available. Buses have been organised to help you discover the wineries and enjoy the festivities. Why don’t you stay over and really get away?

09 - 10 November at various locations across Macedon Ranges, Mount Macedon, Victoria Please visit macedonrangeswineandfoodfest.com.au for more information

MALMSBURY VILLAGE FAYRE Join Malmsbury Village Fayre for a day of fun, food and live music in the Botanic Gardens. This year’s theme is ‘Alice in Wonderland’: butterfly stilt-walkers, a Mad Hatter’s tea party and classic croquet are just a few of the amazing adventures to be had. There will be loads of wonderful family activities including an exciting Parkour course, the staple all-day live music program, jumping castles, story-telling, face painting as well as food trucks and over 80 stalls around the lake showcasing the best local wine, cider, food produce and hand-made crafted products.

17 November at the Malmsbury Botanic Gardens, 91 Mollison Street, Malmsbury More information at malmsburyvillagefayre.org.au

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LO S T R EA S O N S

ART IN THE VINES LONG LUNCH Hanging Rock Winery's legendary Long Lunch is back by popular demand to celebrate our newest Art in the Vines sculpture exhibition.

Enjoy a unique long table lunch set among the Art in the Vines sculpture exhibition at Hanging Rock Winery (weather permitting).

This popular event includes a delicious 3 course lunch, designed and prepared by renowned executive chef Tim Austin of Baringo Food & Wine Co. Socialise with other like-minded art, food and wine lovers along a 35 metre long table, where your meal will be matched to perfection with an impressive selection of our current vintage and special museum release wines.

12.30pm - 4.30pm 23 November 88 Jim Rd, Newham 5427 0542 Book tickets online hangingrock.com.au

ROMSWOOD PEONY FARM OPEN DAY Pick peonies directly from our farm and enjoy a harvest picnic on the beautiful designer gardens at Romswood Peony Farm. This family friendly event offers you the chance to pick bunches of fresh peonies from our fields. Plus there’s live folk music on the Sundays to kick back and make a day of it.

Kids will love the ‘Wombat Walk’ too! Coffee and treats are available and you’re more than welcome to BYO a picnic. There’s also a peony-inspired gift shop, flower and plant stall.

16-17 and 23-24 November 155 Cherokee Rd, Kerrie 5427 0415 Book tickets online romswoodfarm.com.au L O S T M A G A Z I N E | 55

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CARLSRUHE CFA WINE AND FOOD FESTIVAL Each year, the Carslruhe CFA holds its Wine and Food Festival to help raise funds to purchase and maintain equipment so the brigade can offer the highest standards of safety and asset protection to the local and surrounding communities. A fun filled day for the whole family. A jumping castle, camel rides and farm animal petting for the kids.

BBQ, food stalls, raffle and silent auction, classic car display, local wineries and beer brewers on site. Dancers and entertainers, plus other variety stalls all set in the rustic and picturesque surrounds of Farmer Daryl's farm.

11am - 4pm, 03 November Farmer Daryl's Farm, 97 Trio Road, Kyneton

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MACEDON RANGES WOMEN IN BUSINESS MINDSET WALK Mental health is important and sometimes we need to make the time for ourselves and require a little encouragement. While it can be templting to focus all of your attention on your business, it is also essential that you take care of yourself.

It is a great way to network and get to know like minded ladies while moving our bodies and feeling great. Hope to see you out on track.

9.30am - 11.30am 21 November Cnr of Anzac Road and Mt Macedon Road, Mount Macedon

LO S T R EA S O N S

BALLARAT FROLIC FESTIVAL

PERMACULTURE TOUR AT MELLIODORA

Frolic Festival is a week long celebration of regional Victoria's lesbian, gay, bisexual, transgender, intersex, queer, asexual (LGBTIQA+) arts and culture.

There is no better way to learn how the household economy works than to take part in the whole day guided tour at Melliodora.

Situated in the Victorian central highlands, Melliodora is one of the best examples of working cool-temperate climate permaculture in the country. At Melliodora you can see how permaculture can produce an abundance of food and other yields from a beautiful living environment.

The festival will kick off with the Launch and Art Show Opening with special guests, including Gender and Sexuality Commissioner Ro Allen. Then over the week there is everything from the Bush Dance featuring Northcote String Band; the first ever Carnival Day with live entertainment, stalls and food trucks all afternoon at Alfred Deakin Place; Granny Bingo bringing the laughs at Trades Hall; an afternoon of jazz and wine tasting; one of the most popular events ever Frolic Cabaret making a return; and Uptown Girl – a night of drag featuring Philmah Bocks, Jojo Zaho and Maude Boate.

07 - 13 November Various Venues, Ballarat 0411 875 887

The Whole Day Tour includes morning + afternoon teas, while the Garden Only Tour includes afternoon tea. Participants are encouraged to BYO lunch to enjoy under the 100 year-old pear tree or to visit one of the local cafés in Hepburn or Daylesford during the lunch break from 1pm.

10am - 4.30pm 3 November 16 Fourteenth Street, Hepburn 5348 3636 Visit holmgren.com.au to secure your tickets

frolicfestival.org

OH SOLO ME SHOW In an all new show renowned tenor, Martin Thomas Buckingham, seamlessly blends the subtle complexity of classical recite, with the often bizarre hi-jinks of stand up comedy.

Drawing from a career spanning 20 years, Buckingham traverses the gamut of repertoire.

"Impressive rich tenor voice" - Australian Stage.

09 November

ST ERTH SPRING FESTIVAL The Diggers Club’s celebration of Spring at the spectacular Garden of St Erth is almost here.

Come and enjoy this historic garden nestled in the hills of Blackwood - only 10 minutes from Trentham, and take in a free tour or mini-workshop while the kids enjoy gardening activities. Celebrity chef and gardener Paul West will be presenting a special ticketed masterclass on the Saturday and will be available for free book signings and chats on Sunday, along with a range of exciting stallholders.

operavandiemensland.com PALAIS HEPBURN, 111 Main Road,

02 - 03 November

Hepburn Springs

The Garden of St Erth, 189 Simmons Reef Road, Blackwood L O S T M A G A Z I N E | 57

NOVEMBER LOCAL MARKET GUIDE SATURDAY 2ND

SATURDAY 9TH

SATURDAY 16TH

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

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

CRESWICK MARKET 9am-1pm Napier & Victoria Street, Creswick

WOODEND FARMERS MARKET 9am-1pm High Street, Woodend

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

SUNDAY 10TH

SUNDAY 3RD CASTLEMAINE ARTISTS MARKET 9am-2pm Western Reserve, Castlemaine (Opp Farmers Market)

CLUNES FARMERS MARKET 9am-2pm Collins Place, Clunes MALDON MARKET 9am-2pm Cnr Church & Edwards Street, Maldon

SUNDAY 17TH

WOODEND LIONS CLUB MARKET 9am-2pm High Street, GLENLYON VILLAGE MARKET Woodend 9am-1pm Glenlyon Hall, Glenlyon SATURDAY 23RD LEONARDS HILL HALL & COUNTRY MARKET 9am-2pm Ballan-Daylesford Road, Leonards Hill TRENTHAM FARMERS MARKET 9am-1pm Trentham Town Square, Trentham

CASTLEMAINE FARMERS MARKET 9am-1pm Forest Street, Castlemaine

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

EVERY SATURDAY WESLEY HILL COMMUNITY MARKET 9am-1pm Pyrenees Hwy, Castlemaine

EVERY SUNDAY

GISBORNE ALL SEASONS MARKET 9am-3pm Gisborne Village Shopping Centre, Gisborne

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

IMAG E BY MARNIE HAWSON

Pizzeria

La L na Thursday, Sunday, Monday 5pm - 9pm Friday and Saturday 5pm - 10pm Tuesday & Wednesday CLOSED

5348 4123

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

Home deliveries

24 Albert Street Daylesford

FRIDAY TO SUNDAY |

www.pizzerialaluna.com.au

LO S T P RO P ERTY

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

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

DOS DELICATESSEN 5348 3756 2/97 Vincent St Daylesford.

Open daily.

Mon-Thurs 7am-6pm Fri 7am-7pm, Sat 8am-7pm, Sun 8am-6pm. dosdeli.com.au

WOMBAT HILL HOUSE 7017 5999 Wombat Hills Botanical Gardens (Off Central Springs Rd) Daylesford Open daily 9am-4pm. wombathillhouse.com.au

HEPBURN GENERAL STORE

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

KOUKLA CAFE 5348 2363 82 Vincent St, Daylesford.

Open 7 days. 7am-10pm Sun-Thurs. 7am-10pm Fri & Sat. koukladaylesford.com.au

LAKE HOUSE 5348 3329 4 King St Daylesford. Lunch & Dinner Daily. One of Australia's most awarded regional restaurants. lakehouse.com.au

LAVANDULA FARM 5348 3329 350 Hepburn-Newstead Rd Shepherds Flat.

Open 10.30am-5.30pm Fri-Tues (7 days in school holidays). lavandula.com.au

WINE BARS, HOTELS & BOTTLE SHOPS DAYLESFORD HOTEL 5348 2335 2 Burke Sq, Daylesford.

Dinner every night from 5pm, lunch Fri-Sun. Hotel, bottleshop and accommodation. daylesfordhotel.com.au 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 HOTEL FRANGOS 5348 2363 82 Vincent St Daylesford.

Open 7 days. Wine Bar, grazing, dining & accommodation. hotelfrangos.com.au

L O S T M A G A Z I N E | 59

LO ST PROPE RTY

SWISS MOUNTAIN HOTEL

5345 7006 3454 Midland Hwy, Blampied. Pub meals & Functions. Dinner TuesSan. Lunch Wed-Sun. Closed Monday.

GALLERIES & STUDIOS BUDA CASTLEMAINE 5472 1032 42 Hunter St, Castlemaine.

Weds - Sat 12-5pm Sundays 10am-5pm Explore the historic house, garden and museum. budacastlemaine.org

swissmountainhotel.com.au

WINE & THE COUNTRY 5348 3756 1/97 Vincent St Daylesford.

Open 7 days. Mon-Fri 12pm-late. Sat-Sun 10amlate. Wine Shop & Bar. wineandthecountry.com.au

RED DOOR GALLERY ON FRASER 0408 034 017 69 Fraser Street Clunes.

Open Thurs to Sun 10am4pm or by appointment.

Featuring local and regional artists.

WINERIES, DISTILLERIES & CIDERIES ANIMUS DISTILLERY 5348 1156 1/89A Piper St, Kyneton.

Artisan gin distillery.

12-Late Wed to Sun. Closed Monday. animusdistillery.com

reddoorgalleryonfraser.com

SHOP TILL YOU DROP

DAYLESFORD CIDER 5348 2275 155 Dairyflat Rd, Musk.

Craft cider & cellar door opens for drinks 7 days.

Weekdays 11am-4pm Weekends 10am-5pm 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

BOWEN & KENNETH 5348 1678 Shop 1, 9 Howe St Daylesford. Open 10am-5:30pm every day except Tue. Stylish home decor & furnishings, local artisan wares. bowenkenneth.com BUSTER MCGEE 5377 3618 10-12 Howe St, Daylesford.

Open 10am-5pm. Closed Tues. Men's clothing, grooming & gifts.

Stay stylish Daylesford. bustermcgee.com.au ECASA DAYLESFORD 5348 1802 89 Vincent St, Daylesford Classic. European.

Homewares ecasadaylesford.com.au

ADVERTISE YOUR BUSINESS IN THE REGION'S L ARGEST CIRCUL ATING MAGAZINE. CALL 03 5348 2324 TODAY OR EMAIL ADVERTISING@LOSTMAGAZINE.COM. AU 60 | L O S T M A G A Z I N E

TO LIST YOUR BUSINESS IN

TO LIST YOUR BUSINESS IN

LO S T P RO P ERTY

LOST - THE GUIDE TO WHERE TO FIND IT CALL 03 5348 2324 OR SEND US AN EMAIL AT ADVERTISING@LOSTMAGA ZINE.COM. AU

CALL 03 5348 2324 OR SEND US AN EMAIL AT ADVERTISING@LOSTMAGA ZINE.COM. AU

WELLNESS & BEAUTY RAISE YOUR

LOST - THE GUIDE TO WHERE TO FIND IT

JASMINE BEAUTY THERAPY 5348 3363 3/9 Howe St, Daylesford.

Open Tues - Sat 9am-5pm.

Discover the best version of you. jasminebeautytherapy.com.au THE SPA AT LAKE HOUSE

5348 3329 4 King St Daylesford.

Open daily. Bookings essential.

Blissful treatments and mineral water spas. lakehouse.com.au/spa

ACCOMMODATION BELLINZONA 5348 2271 77 Main Rd Hepburn Springs. Open 7 days.

Luxury accommodation in the heart of Hepburn Springs. bellinzona.com.au HOLYROOD HOUSE 5348 1063 51 Stanbridge St Daylesford. Unparalleled service in magnificent Victorian Guest House. holyrooddaylesford.com.au

THE GREEN STORE 0428 853 506 12 Market St Trentham.

Myotherapy, Remedial and Therapeutic Massage and luxurious body treatments.

Open daily 10-5pm thegreenstore.com.au

L'PAPILLON 5348 2008

THE MINERAL SPA

LÁTELIER 0408 589 520 89A Vincent St, Daylesford.

Apartment above eCasa right in the heart of bustling Daylesford.

Airbnb & Instagram @mia_casa_daylesford

5348 2100 124 Main Rd, Hepburn Springs. Open 7 days.

Mineral water bathing and luxurious treatments mineralspa.com.au XISTANCE HOLISTIC FITNESS & GYM 0434 489 037 10 Mink St, Daylesford.

Open daily 5am-10am xistance.com.au

10 Perrins St, Daylesford.

Stylish cottage accommodation a short stroll from the centre of Daylesford 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

SERVICES OZ-TRANS 0407 697 877

FRE I G H T · T R A N S P O RT · R E M OVA L S DAY L E S FOR D A N D CEN T R A L H IG H LAN D S

Professional removals, general, furniture & produce freight. Art, piano's, pallets & parcels. Regular runs to Melbourne, Geelong & west/central Vic oztrans.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

L O S T M A G A Z I N E | 61

LO S T S TO RY

A M O N T H LY I N T E R V I E W WITH A LOCAL

BY THE LOST TEAM.

L

iz Matthews used to visit the town of Daylesford, and like so many of us, it kept calling her name... Now after 11 years, Liz is well regarded as a local, and has her favourite spots around town! Thanks again Liz for the lovely catch up!

Can you tell us a bit about your life so far?

Did you grow up in the region, or did you move here and why?

LM: I have lived in Daylesford for 11 years, I took early retirement from the public service where I had worked with Centrelink for a number of years. I have friends who live in Franklinford and I used to come and visit them on weekends and decided that I liked this region and decided to come and live in Daylesford.

Whats your favourite season in the region and why?

LM: I like spring as the whole town wakes up after cold winters and the gardens come to life as I enjoy my garden and planting vegetables.

What does a normal Sunday look like for you?

LM: Sundays are my lazy days, sometimes visits to the Sunday Market, working in the garden then off to the Farmers Arms around 3pm to have a few wines catching up with friends.

Why do you think so many people love to visit the region?

LM: Its a lovely all season town, food, wine and the mineral springs are a great attractions that draws people to this town. Many people come to Daylesford as it is a Gay friendly town that is welcoming to all LGBTQI+

Whats your favourite part about working in the town council?

LM: I have worked for Hepburn Shire Council for 8 years, during this time I have met a large number of local people. Working on the reception desk is a very interesting and challenging on some occasions, we work hard to help residents to resolve their issues and concerns.

Where can you see the region heading in the future?

LM: The region is a well established tourist destination that is continuing to grow with reference to health, relaxation, health retreats, produce and not to mention the ever-changing restaurants and food outlets.

Is there anything you’d like to say?

LM: I love living in this town as I have made a wonderful group of friends in all walks of life, there are many things to do around the shire and I am sure there is never a weekend goes past with out an event to attend somewhere in Hepburn Shire.

L O S T M A G A Z I N E | 63

Our Gastro-pub is open every day.

And every night.

That’s a real pub.

Our famous gastro-pub is filled with characters. And stories. And friends. And travellers. So we open every day and every night. We’ve been a gathering place for locals to come together in times of need and in times of great celebration.

And that is why we dedicate every Friday night to host our meat raffle where all proceeds go to a local community organisation - we reckon they’re our local legends. The huge array of prizes is the intended appeal, but in reality, the opportunity to support local charities, have some good quality banter, and meet with friends, old and new, is what makes the Friday night raffle such a beloved tradition.

The Farmers menu changes seasonally and showcases local produce for a truly unique culinary experience. Each dish has been carefully considered by our Head Chef, Chris Timmins, along with his team. We have over 18 wines by the glass, 14 beers and ciders on tap, an enormous range of spirits including a mighty fine selection of single malt whisky and small batch gin to accompany your meal.

With cosy wood fires, a large pooch- friendly beer garden and friendly welcoming staff, the Farmers Arms is sure to complete your stay here in Spa Country.

Every day. Every night.

That’s a real pub.

1 EAST ST DAYLESFORD • 03 5348 2091 • OPEN 7 DAYS LUNCH & DINNER • FARMERSARMSDAYLESFORD.COM.AU