LOST Magazine October Edition

YO U R S T O K E E P

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out! h c t e Wa on b o s l s Wel day 7 open eek! a w line

Thursday-Monday 9am ‘till 4pm.

No reservations.

k on C h e c info for

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

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

Entry off Central Springs Road at Stanhope St.

CO N TE N TS DRINK

F E AT U R E

Born To Brew

When all the Good Stuff Happens

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PRODUCE

RECIPE

Master Creator

Tempura King Prawns

15

32

E AT

C R E AT E

A Taste of Home

The Girl and Her Green Thumb

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38

C O C K TA I L

PROPERTY

The Kelly

Robin's Hood

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43

L O S T N E W S

PAG E 0 6

L O S T W I N E C L U B P A G E 2 5 A S H O R T H I S T O R Y O F D AY L E S F O R D

PAG E 3 4

L O S T R E A L E S TAT E P A G E 4 9 R E A S O N S T O G E T L O S T I N O C T O B E R

PAG E 55

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

PAG E 59

L O C A L Q & A P A G E 6 3

WHO DOESN’T LOVE A GREAT STORY? THIS BOOK IS PRINTED ON PAPER THAT HELPS YOU TAKE CARE OF OUR FORESTS. SO THERE’LL ALWAYS BE GREAT STORIES FOR EVERYONE TO TELL.

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

VO L 1 9 I S S U E 1 8 9 | O C TO 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

PUBLISHER

PUBLISHER

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

DISTRIBUTION

Larissa Dubecki

Mahmood Fazal

Anthony Carrubba

Ritchie & Blosom

LOST MAGA ZINE

COVER IMAGE

3 Howe Street, Daylesford VIC 3460 editor@lostmagazine.com.au 0490 182 318

Hans Boon and David Bromley. By photographer Chris Turner. Read the full story on page 8.

DISTRIBUTION

found@lostmagazine.com.au ADVERTISING

advertising@lostmagazine.com.au 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.

D AY L E S F O R D & H E P B URN

111 m a in roa d, hepburn pa l a is-hepburn.com

F E S TIVAL A WEEKEND OF CABARE T, BURLE SQUE AND LIVE MUSIC

TICKETS ONLINE AT: CABARISQUE.COM & OZTIX.COM.AU

FRI NOV 1

SUN NOV 3

TEX PERKINS Aurora Kurth DJ Hotwheels

dj nico and podium dancers

SAT NOV 2 MON NOV 4

CARNIVAL PARTY Sina king The huxleys DJ tanza

SweEt Dreams An all sorts, LGBTQI Dance party

LO ST NE WS

Lost News

WRAP UP OF NEWS AND HAPPENINGS IN OUR REGION

D

espite summer already looming on the horizon, spring seems to be off to a surprisingly slow start. I’m feeling more than a little dissonance, sitting here in my scarf and beanie while the team puts the finishing touches on our second spring issue. Little twists and turns like these leave me anxious and excited in equal measure. Like any good story, life sets you up with certain expectations only to confound in the most frustrating and fascinating ways.

At this point, I have to pause and admit the nerves I’m getting as my words tumble onto the page, filling each line of this document. As Lost’s new editor, I want to see this magazine flourish, enabling our artists to draw out the most intriguing stories in this region of ours.

When all’s said and done, I’m just one of the many residents who love this region and the people in it. This October, I’ve searched for the kinds of stories that our wonderful team of writers, photographers, admin, and their family and friends would love to read themselves. Together, we’re striving harder than ever to make Lost a fixture of our cultural landscape.

B Y E D I T O R , TAY L O R A L B I O L I

Now, for some of the wonders this issue has in store for you...

Larissa kicked off her Oktoberfest celebrations a touch early down in Woodend at the Holgate Brew House with owner Paul. She was then treated to the meal of a lifetime at Colenso in Kyneton.

Mahmood had a mind-bending time with the artistic duo David Bromley and Hans Boon.

Then, he headed just ‘round the corner to uncover the alchemical secrets of Roger McLean’s Herbal Lore Distillery. Lastly, Mahmood had the pleasure of chatting with brilliant architect Robin Larsen on a visit to his stunning home.

Anthony ponders Daylesford’s cultural heritage, while Collette visits Kelly at Greening Spaces to learn about her thriving nursery for her debut piece.

Now, with gratitude and content in my heart...

Welcome to October, it’s time to get Lost.

TAYLOR ALBIOLI Editor

BOOZY BRUNCH EVERY SATURDAY cliffysemporium.com.au/boozy 6 | LO S T M AG A Z I N E

W

elcome to the month of Halloween, where occasionally things disappear without reason, and a howl can be heard accompanying the night time wind...

LO S T N EW S

Thank you to all authors who submitted a ghost story in September edition, and to The Convent Gallery for their partnership in this competition. What a wonderful prize, our winning author Sarah gets, two tickets to The Convent Gallery Ghost Tours!

Now, it's time to get a little spooked, with thanks to Sarah....

A Ghost's Tale

I

’ve called this place home for over 200 years now. I’ve seen five generations pass through here. The family have never mentioned my presence, nor have I chosen to reveal myself to them. I know that some of them have at least felt my being, felt me dwelling in my favourite chair or perched up in the attic window, keeping an eye on them while they wander the road below.

other lost souls, torn between the states of lost and found. No one who stayed in the cottage after the accident lasted one night.

My presence was too strong, too malevolent for them to find some peace.

Tales about us have been shared around town, by the believers and cynics alike. Maybe in the gold rush era they may have been more receptive, but not now. I used to listen to them talking around the campfire, each trying to match the other about the spirits that they’d apparently encountered while camped out in an abandoned cottage in the Wombat Forest.

I never believed them until I passed over into that state myself. For a time, I was forced to

I still hear this family talk about the cottage, spread tales about the accident and what happened to the bodies and the spirits who were never freed. I hear my name passed around from time to time, used to scare the younger family members. And sometimes I sit

hang around in that abandoned cottage with

Winning Ghost Story By Sarah McLean

It wasn’t until they found my body that I was able to leave the cottage, find peace myself, and reside in my current home.

in the room with them, amazed by the tales that they spin about that cottage and the time I spent there “haunting” the miners.

Convent Gallery Ghost Tours commencing November 2019 LO S T M AG A Z I N E | 7

LO S T F EATU R E

When all the

Good Stuff Happens

O

ut on the high seas, sailors would tattoo swallows on their hands if a shipmate drowned - so the swallows could fly the dead sailor’s soul to heaven. “The swallow tattoo, that’s my brother. Paul died when he was 43,” explains David Bromley, one of Australia’s most celebrated artists. “One of the first memories in my life is my brother toying with a spark plug. I was never that sophisticated.”

In May, Bromley launched his latest venture on East street in Daylesford; Boon Bromley - a furniture collaboration with Hans Boon, a fellow Dutchman and “old-school mate.” The result is a fusion of Bromley’s firework mind - a kaleidoscopic ode to youthful wonder, with Hans Boon’s refined European craftsmanship.

But for Bromley, the business is something of an unrealised dream.

BOON BROMLEY S TO RY BY M A H M O O D FA Z A L

“My brother was a fitter and turner, and would make my push bikes suddenly have motors in them. I’d part pedal and part motor to school to the jeers of my mates.” When Bromley turned 15, he nicked off from school and took

PHOTOS BY SEAN MCDONALD

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

LO ST FEATU R E

up an apprenticeship as a signwriter. “I did two dimensional things, my brother was three dimensional. I could design and make things with colour and brushes. Paul could make things out of anything.”

Bromley’s imagination comes to life in remembrance. “My brother passed suddenly and I had no one to make the stuff I would dream of.” Bromley is, as we all are, trying to be like his hero. Looking up from the inky swallow that seems to be fading, he tells me, “He was my older brother, but he’s younger now.”

In Bromley’s studio, there’s a clutter of paintings that light up the room with youthful serenity; the kids are dancing off the canvases, as though no one is watching - fleeting in colour, magic and freedom. “There’s that stage

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in your life when you just don’t care, that’s when all the good stuff happens doesn’t it?”

For Bromley’s collaborator Hans, the furniture he crafts is rooted in his understanding of home. “My dad is a carpenter. He was a builder and worked as a joiner. So I went to his class, while he was still teaching. I trained as a builder in Holland. It’s a six year course.”

Hans remembers handing his father some screws, when they worked on an extension of their family home together. “We are always creating, us humans,” says Hans, his towering frame an obvious misfit for his shy and mischievous personality. “The most important thing I learnt from my dad was to just do it. If you start something, you finish it. Stop talking about it and do it. Some people have all the plans but they just never do it.”

LO S T F EATU R E

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

LO ST FEATU R E

Bromley interjects with his contagious laughter, “People are always like, ‘oh but he’s really humble.’ What does that mean? I don’t give a shit if someone’s not humble. Hans knows how good he is.” We sit beneath the first piece Boon Bromley made together, the Luna chair offsets it’s angular modern design with the textured layering of plies. “We just oscillate.

I imagine. He imagines. We imagine. He makes.”

Bromley’s artwork brings furniture to life in a new way, the designs conjure the energy of making art for the first time because to him that is the feeling of the good ol’ days, it’s nostalgic - the breeze while riding your new bike, the smell of dry paint on your art smock

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

or the expression of mates after cooking for them that first time.

As Bromley reads a letter about his Boon Bromley collaboration, his voice echoes around the studio longing for his lost brother.

The solemn honesty of his colloquial words reduces the room to silence and tears. “I’ve hardly cried. But I reckon I cried a lifetime of tears over my brother because he was my only sibling. I said at his funeral, ‘I thought I had ten brothers.’ He was a lunatic.” The best minds are.

Boon Bromley 39 East St, Daylesford 0400 189 103

A C C O M M O D A T I O N

|

C O R P O R A T E

|

M A N A G E M E N T

THEHOUSESDAYLESFORD.COM

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

HOLIDAY ACCOMMODATION GROUP STAYS CORPORATE RETREATS

PHOTO BY MARNIE HAWSON

Master Creator HERBAL LORE

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

LO S T P RO D U C E

N “

ature is the manifestation of divinity, for heaven’s sake,” smiles Roger McLean. He sits calm and collected. His white hair quiffed.

His water-coloured gaze pulling the room apart - recalibrating something spiritual.

Roger McLean is not interested in alcohol for alcohol’s sake. In the Middle Ages, medicinal practices were referred to as natural magic Herbal Lore distillery evokes that diminished practice.

“You could describe it as magic,” the dim-lit backdrop is cluttered with knightly swords and bottles of Roger’s Herbal Lore liqueurs. The room; drenched in medieval symbolism. “As long as people don’t assume magic is Harry Potter. It’s a very serious business. I have worked the liqueurs in alchemical law. I’m not an alchemist, I’m a student of alchemical practice.”

The word spirit, in reference to alcohol, comes from Middle Eastern alchemy. In the quest for elixirs, the vapors given off from rare botanicals would be collected as spirits of the original matter. “When you start dealing with herbs, it’s important to understand that they are older than the ancients.” Modern alchemy is the art of purifying the soul. “The purpose of the distillery is to make the purest alcohol in the world because from the purest alcohol, we can put it through our medicine and herbal liqueurs. Alcohol is the quickest way of getting the herb into the bloodstream.”

A shot of Midnight Desire works the body like an aphrodisiac, the seductive flavours from the Damiana leaves flirt on the palette as the liqueur's warm essence slowly sinks you. Roger’s charm is like a natural sedative, “Midnight desire took me 13 years to make because everything we do is on the moon

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

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

LO ST PRODU CE

cycle.” The flavours, like his thoughts, are naturally in sync.

“I have a huge apothecary with hundreds of herbs for various styles of treatment. You learn how to pray to them. How to talk to them.

How to listen to them. You become psychic, or intuitive,” his thoughts, like his process, are naturally curious. “In the apothecary, it’s me in my home. It’s where I study, pray. It’s where I’m at one.” Although he talks about Damiana, he imagines Queen Guinevere, “Damiana is the most bitter herb I’ve ever worked with.

Because the herbs have a story to tell. And the story of Arthur is the story of strength and power, that’s my herbs.”

“Everything we do is to maximize the extraction of goodness from the herb. That’s the most important thing.Herbal Lore is healing potions in action. Every one of them 18 | L O S T M A G A Z I N E

is a potion. People can drink it to get drunk, I don’t mind. If you’re drinking it for the reason I made it, you’re having 10ml-20ml but not consecutively - Monday, Wednesday, and Saturday type thing.”

But Roger has a treat for the more committed drinkers too. “We make gin, because I like playing around.” His alchemical synthesis, juggling intuition and practice has resulted in a world class gin. “The first two gins we made got second in the world and third in the world, Lady Suzzane and Navy Strength.”

As Roger walks us back to the bar, his spirit lights up. “But the true reason for the distillery is natural medicine,” pouring a shot of ginseng liqueur, there’s a deep sense of dignity that comes with it, “People just don’t understand Herbal Liqueurs. The reason I pointed alchemy out to you is because I’ve been called an

LO S T P RO D U C E

alchemist before. Which is probably very true, but it’s offensive to the three or four genuine alchemists that are left.”

Edward Burne-Jones’ painting The Beguiling of Merlin springs to mind - an ode to the misunderstood Merlin, the wizard who summons the birth of King Arthur through magic and enchantment. “There are cornerstones of the alchemical science, one of them is astrology, one is the Jewish Kabbalah and one is geometry; triangles, circles. So a student of alchemical practices is a loving way of respecting my seniors.”

Roger McLean Herbal Lore Distillery Lot 2 Railway Cres, Daylesford (03) 5348 1920

Passing Clouds Winery cellar door & Dining Room 9 minutes from daylesford Cellar Door 7 days 10am-5pm Dining Room Friday - Monday for Lunch 30 Roddas Lane Musk VIC 3461 passingclouds.com.au | (03) 5348 5550 For Dining Room reservations: feast@passingclouds.com.au L O S T M A G A Z I N E | 19

the cooler months see us turning to our enormous selection of red wines. (and ports and sherries and whiskies...)

we proudly stock the world's best champagne, local and international sparkling, local and international wines, beers, ciders, mixed drinks and an impressive range of local and imported spirits.

55 Vincent St Daylesford 03 5348 3577 open 7 days until late

A Taste of Home

COLENSO STORY BY L ARISSA DUBECKI PHOTOS BY DANNY WOOT TON

LO ST EAT

K

yneton’s Colenso is the home of perfect regional cooking. Prepare to be charmed…

Kathryn Russack cooks with the practised skill of decades in the kitchen and the flair of someone born to the job. Watching her in the kitchen at Colenso, her Europeanleaning restaurant on Kyneton’s High Street, is a masterclass in deftness and control. And deliciousness.

“Handmade modern” is the way she describes her food as she hands over a plate of pea fritters with a thick dollop of crème fraîche bejewelled with salmon roe. “Very ingredient based; I’ve got it down to how many trips I have to make to the plate. I never jump the shark.”

There are some heavy hitters in Kyneton (if there was a prize for the Australian town that boasts the best restaurants per capita, surely this is it) and Colenso boosted its stocks two years ago when Russack took over an abandoned bakery, moving her restaurant from Woodend and dramatically paring it back in the process.

The menu is a simple thing – a few nibbles, four mains, a few sides, written with an obvious delight in the comforting possibilities of produce-driven food (“nonna-style greens with garlic”; “good bread, our seasoned ricotta and salami”).

Recent winner of a one wine glass rating in the Gourmet Traveller Wine Guide, the Colenso booze list chosen for “small producers, minimal fussing”. Fuss, you quickly realise, is one thing that doesn’t get through the Colenso doors, whether in aesthetics, food or wine.

“I try to look for wines that match our restaurant ethos. The wine scene around here has completely refreshed, which is exciting.

There’s a real next-generation vibe going on and so much collegiality.”

The list isn’t huge but makes everything count.

It will kit you out with a Bindi chardonnay from nearby Gisborne but then contextualise it with a Bourgogne. It tips its hat to the auteurs behind the drops, too; when was the last time you saw the name of the winemaker listed alongside the vineyard?

Martin Street Coffee Roasters 21 Martin Street, Blackwood 5368 6525 22 | L O S T M A G A Z I N E

LO S T EAT

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

LO ST EAT

Hidden in plain sight on High Street – look for the two bay trees in planters on the footpath – Colenso has the intimate feel of a salon.

It’s the kind of place that feels effortlessly handcrafted but is carefully constructed with layers of detail, from clusters of objects d’art to the collection of vinyl on the bar.

Many commercial kitchens have the ambience of Pyongyang but Russack has extended her eye for design into the inner sanctum. She may have inherited the dusky pink tiles from the previous inhabitant but the steel pot-hanging frame suspended over her work station is all her handiwork while the meticulous mise-en-scène of the region’s top produce is emblematic of someone who learned the trade in the shouty perfectionist days (for the record, Russack is most definitely a non-shouter). It’s delightful to chat about food, industry gossip and all things Central Victoria while being fed

things I simply have to try – some stunningly creamy goats’ curd from Dreaming Goat just south of Romsey served with salted, pansizzled walnuts from Boonderoo; or some swoon-worthy prunes Russack is steeping in lapsang souchong, Armagnac, red wine and cinnamon, destined to be Christmas gifts for customers. It’s hard not to feel special, but then the same scenario is being played out in the restaurant, Russack beaming in the delight of recognition when told the identity of the latest customers to walk in the door. “There’s rarely a day where we don’t recognise most of our diners,” she says, then gets back to the business of feeding them well.

Colenso 35 High Street, Kyneton 03 5427 2007 colenso.com.au

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

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

p) 0415 890 850 www.musklanewine.com

Wines

LO S T W I N E C L U B

with Brad

From the age of 14 years I was drawn to food and unbeknownst wine, born and raised in the inner Melbourne area of Carlton.

A move to Ballarat lead me to enter into the wine industry for eight years. I learnt so much during this period, which fuelled my love for regional Victoria and our amazing produce and personalities. I now work with Australian Wine Agencies and carry my own portfolio known as Regional Wine Sales Victoria, this

W I C L

has also expanded to include some amazing local produce. I look forward to featuring some truly splendid hidden gems as we go on tour through the Macedon, Bendigo, Ballarat, Grampians and Pyrenees wine regions.

Brad Fernando, 0498 834 123 Regional Wine Sales Victoria regionalwinesalesvictoria@gmail.com lostwine@lostmagazine.com.au

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E B

CLARNETTE & LUDVIGSEN Leigh Clarnette has been making wine in the Grampians Pyrenees district since 1993, firstly starting @ Seppelt Great Western and Taltarni in 2003, from there he started Clarnette & Ludvigsen Wines with his great friend Kym Ludvigsen. Together they forged a unique pathway of Winemaker and Viticulturist and their own brand! Shiraz and Riesling are there signature blends at present.

Riesling 2019

Grampians Shiraz 2017

Very Pale Straw with green tinges, has a lifted Limes and Nashi Pear overtones, and has a fresh delectable palate exhibiting more tropical and citrus flavours finishing crisp and clean!

Delightful magenta colour with a vibrant hue infused by the 3% Viognier in the blend. This particular year has pepper and spice overtones and blueberries.

Soft and seductive this wine will live for some time.

In a straight 6 pack $150 plus freight

In a straight six pack $210 plus freight

In a straight dozen $270.00 freight free

In a straight dozen $360 freight free L O S T M A G A Z I N E | 25

LO ST WINE CLU B

NINTINGBOOL VINEYARD Nintingbool is a family-owned and operated winery and vineyard located at Smythes Creek, just west of Ballarat. Originally known as ‘Nentingbull’, the name is derived from the indigenous word ‘Nunkunbool’ which means ‘morning star’.

Chardonnay 2017 Straw colour. Rich with fruit and oak.

Its peachy heart set with cleats of creamy vanilla. Importantly the finish bursts with fresh fruit.

Pinot 2013

You could lean against this and it wouldn't budge. It's dark in colour terms but macerated cherry and plum flavour sets in spicy tannin. Strings of garden herbs tie things firmer still.

You'd bet on it developing well too.

James Halliday Wine Companion 2019 - 91 points

James Halliday Wine Companion 2017 - 93 points

In a straight 6 pack $160 plus freight

In a straight 6 pack $180 plus freight

In a straight dozen $300 freight free

In a straight dozen $320 freight free

W I C L

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GRANITE HILLS WINERY Lose yourself in the granite strewn hills of the Great Dividing Range whilst enjoying award winning wines handpicked from 50 year old vines, made by a Macedon Ranges pioneer and specialist of Estate Grown, Made and Bottled wines.

The Gordon 2013 Classic Bordeaux blend of Cabernet Sauvignon, Cabernet Franc and Merlot.

Gruner Veltliner 2018 An intriguing Austrian varietal with hearty aromatics and fresh spicy finish.

In a straight 6 pack $190 plus freight

In a straight 6 pack $160 plus freight

In a straight dozen $360 freight free

In a straight dozen $300 freight free

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

LO LOS STTWCIO NC E KCTA L UI L B

T TH HE E K KE ELLLY LY 30 ML MACEDON DRY GIN 30 ML GROWN IN THE STONE DIRT Y TONIC LIQUEUR 20 ML YELLOW CHARTREUSE 20 ML LEMON JUICE 1 DASH OR ANGE BIT TERS ADD THE FOLLOWING TO YOUR BEST COCKTAIL SHAKER WITH ICE! SHAKE UNTIL CHILLED, THEN STRAIN INTO YOUR PREFERRED COCKTAIL GLASS, AND GARNISH WITH A LEMON TWIST.

ANIMUS DISTILLERY 1/89A Piper Street Kyneton, Victoria (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 | 27

LO S T D R I N K

Born to

Brew

H O L G AT E B R E W H O U S E STORY BY L ARISSA DUBECKI

W

oodend’s Holgate Brewhouse is celebrating Oktoberfest with a sneak preview of its new brewery and tasting room.

If you’ve been to Woodend, you’ve seen – and without a doubt admired - the Holgate Brewhouse.

The imposing two-storey red-brick Victorian hotel is the de facto welcoming committee when you arrive in town off the highway from Melbourne. Even if you’ve just planned to drive past, the sight of people kicking back with a beer at the outside tables is enough to make anyone find room in their itinerary for a quick stop.

Opened 20 years ago by Paul and Natasha Holgate, the brewhouse is rich with history. Its previous incarnation, the Commercial Hotel, was the stagecoach stopover on the way to the goldfields. The original building burned down in 1896; the current building was resurrected the same year.

And the Holgates can certainly stake their own claim in the history of craft beer. Pioneers in the Australian scene, they opened at a time when few people knew anything beyond Foster’s and Melbourne Bitter.

“It was only myself brewing for our first 10 years,” says Paul, who now has three or four brewing crew at any one time. “There’s a lot more knowledge out there about how beer is made and the possibilities.”

The front bar, from central casting, lined in honeyed timber with enormous leadlight windows, is currently the place to try the broad range of beers. “They go from your very popular modern American hopped IPAs to a chocolate porter. There’s always a sour beer as a nod to the Belgians – we’ve got a raspberry fruited sour beer - and wild fermented funky beers that are really deep and complex.

Basically, we like experimenting and making beers we like to drink.”

The German and Belgian beers have a special place in Paul’s heart. “They were the first things I really started getting into when I began seriously pursuing craft beer,” he says. “These were the days before the internet, when there just wasn’t the same amount of information out there, and they’re what I first found.”

They’ll naturally be playing a starring role at Oktoberfest, alongside an Oompah band, and Bavarian cuisine (yes, that means sauerkraut, sausages and other hearty stuff from a kitchen

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

LO ST DR INK that specialises in great pub grub). The other star of the show will be the new brewery, visitor centre and taproom, which will be unveiled for the first time ahead of the official opening in November. The steel and glass structure, a slick modern riposte to the redbrick history beside it, has been many years in the planning and three years in the building.

“For our double decade we thought we’d do something special,” says Paul. “We’re really proud of what we’ve done over the last 20 years and Oktoberfest will be a great sneak peak of where we’re going for the next couple of decades with the tap room and brewery.

Exciting times.”

Paul and Natasha Holgate 79 High Street, Woodend (03) 5427 2510 holgatebrewhouse.com Holgate Brewhouse will celebrate Oktoberfest on Sunday, October 20, from noon to 5pm.

Purchase tickets at holgatebrewhouse.com

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

LO S T D R I N K

L O S T M A G A Z I N E | 31

LO ST STORY R E CIPE

TEMPURA KING PRAWNS WITH PICKLED VEGETABLES & NAM JIM

NAM JIM 125g Palm sugar, chopped 25g Fish sauce 10g Soy sauce 1/4 Lime 1 Pinch of chilli flakes

(optional)'

METHOD Add palm sugar, fish sauce and soy sauce together in small saucepan on a low heat until completely melted and simmering. Remove from heat, squeeze the lime and place it in the pot. Leave to cool and allow the lime mellow out the sauce

BY HOTEL FR ANGOS

TEMPURA 80g Corn flour 55g Plain flour (35g to coat

prawns before batter)

130ml Soda water, chilled with ice 5g Fine salt 12 Green prawn cutlets, peeled

SALAD 80g Rocket 1 Pickled carrot 1 Pickled daikon 2 Radish, finely sliced 2 Spring onions, finely sliced 1 TBS Toasted white sesame seeds METHOD

METHOD

Prepare the salad by combining ingredients and set aside

Reserve 35g plain flour. Combine remainder plain flour, corn flour and fine salt. Slowly add the soda water, gently whisking until smooth and set aside

TO SERVE Preheat deep fryer to 180 C Coat the prawns in remaining flour and dip in the batter

P I CK L E 200ml 50ml 60g 1

Rice wine vinegar Water Sugar Carrot, peeled

1/4

Daikon, peeled

METHOD Combine all wet ingredients together and bring to boil and set aside. Slice the carrot and daikon on mandolin with a julienne attachment. They should be long and thin. Place both carrot and daikon in separate bowls and pour over the boiling liquid. Allow to sit for 1hour or until cool

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Flash fry for 90 seconds. They should be very pale but crispy before removing Place rocket, pickled vegetables, radish and spring onion in medium sized mixing bowl and dress together.

Don’t be afraid to add some more of the pickle juice!

Divide salad between four plates and gently place the tempura prawns on top Liberally dress the dish with Nam Jim Sprinkle with toasted sesame seeds to finish

S TAY, D I N E , R E L A X 82 Vincent Street Daylesford 3460 Victoria Australia e: info@hotelfrangos.com.au t: +61 3 5348 2363 www.hotelfrangos.com.au @hotelfrangosdaylesford

hotelfrangosdaylesford

HOTEL FRANGOS D AY L E S F O R D

LO ST STORY

A Short History of Daylesford:

Socio-Cultural Upheaval, Migration, and Volcanic Eruptions.

H

eading deeper into spring, the days growing longer, I find myself consistently surprised by how stubbornly the sun hangs in the sky before giving way to night. After the cold and dark of winter, each afternoon seems to stretch on endlessly, hour after hour of glorious daylight. Day after day, each longer than the last, with many months of spring and summer ahead, I’m feeling like I have more time than ever on my hands. Frankly, I’m not sure what to do with it all. It’s hard to grasp it all at once, to carve it up, plot it out. Really, though, I know from experience that it will be gone all too soon. A span of time too long to properly conceptualize that runs out before you can really appreciate it. Time is a slippery concept like that. Hard to picture, sort of. Spring is three months of burgeoning sunlight and blossoming

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

STORY BY ANTHONY CARRUBBA

plant life. It looks nice, smells good, and feels great. Three months. Now, picture 560 million years. That’s 6720 months. No, there weren’t even dinosaurs back then. Plenty of volcanos, though. Hundreds of millions of years of volcanic activity and plate tectonics would leave us with the Australia we know and inhabit today. Then, like a thin, barely visible crust covering the surface of the earth’s geological history, human habitation of the continent would begin a mere 120,000 years ago. The site of modern Daylesford was once inhabited by some of the Indigenous descendants of those ancient settlers, the Dja Dja Wurrung people. In 1838, they were dispossessed of the land by European colonists. Even greater turmoil would follow in 1851, after the discovery of alluvial gold in the region. Prospectors and miners the world

over rushed to Daylesford, swarming the hills and valleys birthed by volcanic disasters from a time without time. Those volcanic formations, inconceivably old, were yet vibrant with plant, animal and human life, so fleeting by comparison. The Wombat Hill Botanic Garden now rests on one such extinct volcano, while the iconic Hanging Rock stands as the last testament to an eruption long past.

In the decades trailing its gold rush, Daylesford exploded. Structures of noble granite and opulent bluestone popped up, the first shoot growths of an economic spring. Old and historical to us, Daylesford’s heritage homes, roads and farms were once sudden and exciting developments. Over the last halfcentury, post-war migrants from Italy and Switzerland brought their unique continental character to the region, evidenced in the food and architecture that attracts unending streams of visitors to the town.

Primordial is not a word often associated with the cultural epicenter that is contemporary Daylesford. An attractive tourist destination for its spas, restaurants, galleries and natural beauty, one could be forgiven for missing hints of the town’s deep history. All of human memory accounts for just a fraction of a fraction of the past of this place. Who knows what sort of event will usher in the next chapter of Daylesford’s eventful life?

Story by Anthony Carrubba

IMAG E BY MARNIE HAWSON

From the Farmers Kitchen to yours

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. Each dish has been carefully considered by our Head Chef, Chris Timmins and his team. Every ingredient has been deliberately chosen and particular attention paid to their origins to ensure a quality depth of flavour that is hearty and authentic.

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 Thai vegan green curry is one of our staff favourites. We hope you will enjoy making it at home too.

VEGAN THAI GREEN CURRY INGREDIENTS For the paste...

• 1 medium brown onion • 4 garlic cloves • 40g ginger • 1 stalks of lemongrass, chopped roughly • 4 red chillies • 1 tsp ground coriander • 1 tsp ground cumin • 1 tsp ground white pepper • 1 coriander whole • 1 tsp salt For the curry sauce...

• 2 tbsp oil • 600 ml coconut milk • 3 kaffir lime leaves • 400 ml water • 1 tbsp tamari • Juice of 1 lime • 1 tsp raw sugar • Chopped mixed seasonal veg (we recommend eggplant, capsicum, green beans, & cauliflower) METHOD 1. In a food processor, combine all the paste ingredients until finely chopped.

2. Heat up oil in a heavy-bottomed casserole dish on a low heat.

3. Add curry paste to the hot oil and fry it off gently, for 10 minutes, stirring the entire time.

4. Stir in coconut milk (you can use low-fat coconut milk if you want the curry to be skinnier).

5. Finally add in the lime leaves and water. Start off with 300 ml water and add more to achieve the desired consistency. Traditionally this curry sauce is fairly thin and soupy in consistency.

6. Allow the sauce to come to a gentle simmer. Simmer for 10-15 minutes on low heat then add in chopped mixed veg & season with tamari.

EVERYTHING IN ITS RIGHT PLACE PRESENTED BY WINE AND THE COUNTRY

TAKE A SEAT AND ENJOY A GLASS OF WINE AND A CHEESE PLATTER!

OPEN 7 DAYS

FROM 7AM (EXCEPT SUNDAYS 8AM)

Everything But The Kitchen Sink...

Fantastic TAKE HOME meals, BREKKIE & LUNCHES, CAKES, BEAUTIFUL breadS, ice cream, groceries, LOCAL ORGANIC FRUIT & VEG, providore, newspapers, LOCAL GOOGIE eggs, BIG FANTASTIC platters TO MAKE LIFE EASY, cheese boxes, catering, LIFE GIVING COFFEE, BOCASTLE PIES, TOILET PAPER, POSTCARDS AND SOME OTHER GOODIES...

102 MAIN RD HEPBURN SPRINGS

PH: 5348 2764

HEPBURNGENERALSTORE.COM.AU L O S T M A G A Z I N E | 37

LO ST CREATE

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LO S T C R EATE

A Girl and Her

Green Thumb S T O R Y & P H O T O S B Y C O L L E T T E M C K AY

A

warming sense of pride graces the face of Kelly Anne, Founder of Ballarat’s Greening Spaces. Inside her green haven, you’ll find trends reflecting the flair of the 1970’s, a resurgence of the indoor plant and the beginnings of a humble story. “I would love to get my business out of my home and into its own brick and mortar space to showcase our work.”

whether it’s following a plant-based diet or carrying biodegradable shopping bags.

But predominantly, people are learning that houseplants are an inexpensive, stylish and satisfying way to bring the outdoors in. Science suggests spending time near plants lowers your blood pressure and heart rate, reduces mental fatigue, and aids concentration; and the simple act of physically touching their foliage calms us down.

Humans are increasingly expressing a fervent curiosity in connecting with plants,

“For as long as I can remember, I have always been creating things. It’s ever evolving and

Buy, sell & boast.

Join our Australian indoor plant community today.

WWW.FURL.COM.AU

Pizzeria

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

5348 4123

|

Home deliveries

24 Albert Street Daylesford

FRIDAY TO SUNDAY |

www.pizzerialaluna.com.au L O S T M A G A Z I N E | 39

LO ST CREATE

not always successful but that is all part of the creative process and I love it,” laughs Kelly.

“A love of house plants led me on a path to hand crafting concrete planter pots for my own growing collection. I have become addicted to the process and unique results from each,” shares Kelly. Attention to detail is clearly at the fore front, each pot is meticulously created in favour of the plant. “It can take up to seven days for the vessels to be completed, each sealed to ensure the safety of the plant it will house.” Visiting local markets with her Brutanik planters and connecting with likeminded plant enthusiasts has opened promising new doors for Kelly. “Many people were seeking advice about the care and placement of their plants. It drove me to expand into Greening Spaces, my indoor plant hire and staging business.”

With little social media presence and no advertising to date, Kelly has been overwhelmed by the local word-of-mouth support network that is taking Greening Spaces to new heights. She is quickly landing some big names; Mercure Hotel & Convention Centre is one of the many lucky establishments to be filled with work by Greening Spaces.

“Selecting the right plants and pots, creating a unique space and attending maintenance visits is a dream job for me.”

The thriving plant community in Australia has members by the hundreds of thousands, but at

the core, a sense of sharing is what keeps it an honest and an inviting space to be. Kelly Anne is a refined representation of this trait, when asked about exciting milestones she is quick to put others in the industry on a pedestal.

“Having the chance to work with Munash Organics has been incredible, I was blown away by the kindness and encouragement.

They haven’t just helped my plants grow but have helped me grow also.” Kelly continues with energised bursts of inspiration, sharing thoughts of ambition and projects for the future. “So many plans and aspirations! I would love to help everyone achieve an indoor oasis whether it be through supply, styling or education.”

In line with Kelly and her partner Bren’s taste for art deco aesthetics, it’s fitting that when asked for her top plant pick, she recommends a Monstera Deliciosa. “It is an oldie but a goodie, the perfect low maintenance statement plant. They can grow like crazy, or vines can be trimmed to keep them in tow. But really, why would you want to trim down those gorgeous lush split leaves? Much like an elephant, everyone notices when there is a Monstera in the room.”

Greening Spaces greeningspaces.com.au kelly@greeningspaces.com.au @greeningspaces

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

HOTEL PRODUCTS DIRECT Commercial Bed Linen

Bedding Accessories

Guest Shampoo & Soaps

Alcoholic Beverages

Hotel Towels

Portion Controlled Food

Robes & Slippers

Tablecloths & Napkins

Room Accessories

Cutlery & Signages

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

STORY BY MAHM O O D FA Z A L

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

Robin's Hood.

S TO RY BY M A H M O O D FA Z A L

PHOTOS BY DANNY WOOT TON

LO ST PROPE RTY

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

LO S T P RO P ERTY

O

ver a glass of chenin blanc, local architect Robin Larsen lyrically draws me in. “Architecture, well they say it’s frozen music,” suggests Robin, shy and eloquent.

His partner JoAnne Stephenson laughs with the charm of Diane Keaton from early Woody Allen films. As a board member for the Melbourne Chamber Orchestra, she was winding down from their recent tour of Daylesford. “This is the seventh or eighth year they’ve toured Daylesford,” she tells me, before spilling secrets about their plans in Daylesford next year.

Robin reflects, “My parents sung in church choirs. I played piano, violent, trumpet... all of which for a very short time...I guess an archi has a sort of rhythm about it.” The word architecture, can be disassembled into archi for first or principal, teks as in to weave and tekton from the Greek word for builder. “I have a brother who’s an artist and the other one makes furniture.”

When Robin was young, he thought about building blocks and the infinite arrangements that spark a lifetime of possibilities. He quips, “I like triangles and circles.” As the principal architect of TreeARC, his career revolves around developing rural properties and designing a variety of houses in regional Victoria. But his pride and joy is the home he made for his family, the Trapezoid House.

“They say some architects can’t design for themselves, they have so many ideas going that they just can’t separate themselves from it,” as Robin locks eyes with JoAnne, her bubbling personality seems to ground his conceptual techne, “But in my case I had to build a house so I kept mucking around until I found it.”

L O S T M A G A Z I N E | 45

LO ST PROPE RTY “Our house is on Flinders Hill in Daylesford, looks over the state forest and sinks into the hill with a big terrace. It had olive trees planted and it felt like there was an Italian thing going.”

When prompted about the initial home they had imagined, Robin explains, “It was probably driven by images and the experience of travelling through Europe - the classic stone house sitting on a hill with grape vines over it.”

While travelling in Italy, Robin and JoAnne stayed with friends at Andrea Palladio’s Villa Saraceno, an architectural wonder built in

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

Northern Italy around 1550. “Just being in that building, you could see how his mind works, how he put the thing together and how it relates to all his other buildings.” JoAnne interrupts, “When we were there Robin started measuring the rooms.”

Robin smiles, “It’s about balance. It’s about symmetry and lines. You get a sense of what he was about. In the distance there are views up to the snow covered alps. Rather then build from what you need, he had a sense of what the whole could be.”

LO S T P RO P ERTY When Robin works, nature becomes a tool of the trade. “Over time, the structure will settle into the landscape.” Robin asserts, “We borrowed the landscape.” There aren’t many straight lines in his designs. The angular composition of Robin’s Trapezoid House inherits Palladio’s respect for the whole, with a structure that does not protrude from the earth but disappears into it - while maintaining the simple rustic motifs of stone, rusty steel and raw timber.

Robin pulls apart the lego blocks of his favourite architects with inspired enthusiasm, “If you think of Frank Lloyd Wright’s Fallingwater in Pennsylvania...He uses heavy textures; stone and timber. A big stone house on a waterfall. It’s about the positioning in the landscape.” But the fruits of his conception are left in the hands of mother nature, “Trying to position the structure in the landscape is what

I try to do. In Daylesford, you notice how the sweeping landscape moves and you play off that to some degree.”

Robin swipes across the endless photos on his iPhone, the minutiae of the Trapezoid House comes to life as Robin’s images span the four seasons, “The curve of the land coming around, referenced by something in the distance. In Daylesford the wind can be an issue too. Or arranging the key landscape elements to offset the lines.”

There is a musicality to the way Robin describes his work, “All the while taking into account the sunlight throughout the day...how it moves.”

Robin Larsen and JoAnne Stephenson treearchitecture.com ecasadaylesford.com.au

eCasa Daylesford

Classic – European – Home

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

L O S T M A G A Z I N E | 47

P R O P E R T Y

O F

T H E

M O N T H

Zahalka House THEHOUSESDAYLESFORD.COM

A deeply enjoyable place to let go, relax and reflect…

Ideally located in town but with a distinct rural setting, warmly and stylishly decorated, Zahalka House is the perfect place to unwind. All beautifully appointed bedrooms have luxurious king beds that can be split into singles to create an ideal space for any group, with an additional sofa bed available in the second lounge room to comfortably accomodate up to 8 guests. A stand out cooks’ kitchen/dining space for those who love to entertain has a mix of old world French and Spanish cookware, modern utensils, grand Ilve stove, coffee machine, stove top espresso, french press and rare antique crockery. A country feast sized dining table that seats up to 10 in a light filled space with floor to ceiling length north facing double glazing that overlooks the lush fruit and blossomed treed garden.

Sparkling bathrooms, the main with a big walk-in shower and claw foot bath and the en-suite with mini spa and both stocked with indulgent Aurora Day Spa products. Soak in the old fashioned claw foot bath or deep mini spa, with turkish towels, dreamy linen on delightfully comfortable king beds, antique rugs and plush leather lounges mixed with comfortable vintage furniture, original artwork, an exciting and eclectic mix of discs and records for the film buff or music lover, games on the shelves, exquisite books make Zahalka House a sensory extravaganza!

BOOK YOUR STAY AT ZAHALKA HOUSE NOW THE HOUSES DAYLESFORD: 03 5348 2008 STAY@THEHOUSESDAYLESFORD.COM

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

33 MILLAR STREET, DAYLESFORD Unrenovated 1860s Miners Cottage

Bring your architect, your builder and unleash your imagination with this goldrush era cottage, centrally situated 2 blocks from bustling Vincent Street. Comprising 5 principal rooms, the home retains the hallmarks of its early origins including wide floorboards, hand sawn weatherboards and dado walls. Note: 41A Albert Street Daylesford is on a separate title with rear access and is being offered separately.

For Auction Sunday 20 October at 11.30am

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2173 BALLAN DAYLESFORD ROAD, LEONARDS HILL Five Acre Farmlet

Close to Daylesford with easy access to the Western Highway, this Lifestyle Acreage could be the ideal weekender or permanent family home. On 5 acres surrounded by lush pasture, with the Wombat State Forest as a backdrop, this 3-bedroom brick veneer is in very comfortable condition.

The rich soil, in conjunction with the large outbuildings would support a wide range of enterprises.

For Sale EPR $575,000 - $625,000

3

54 Piper Street Kyneton 1300 380 980

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13 MILLAR STREET DAYLESFORD First Home Buyers and Investors Take Note!

Get into the market with this low maintenance, 2 bedroom home, close to Vincent Street shopping and the Medical precinct. Quietly positioned with front and rear gardens and easy car access, the bedrooms, central living room and kitchen have a sunny orientation and the home would make an ideal weekender, B&B or permanent down-sizer, and at an affordable entry point.

For Sale $320,000 - $350,000

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99 HIGH STREET TARADALE

This attractive brick Victorian with a 1930s twist could be the ideal weekender or first home. The cosy family room, seamlessly flows into the light and bright kitchen/meals area and the central bathroom has a separate shower and bath.

The 2 main bedrooms have built in robes and the 3rd bedroom could be adapted as a home office or studio. The garage and carport are useful extras as is the generous workroom and storeroom. NBN, phone, mains power and town water are at the property.

For Sale $335,000

3

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Robert Broadhurst 0488 300 900 | Zacton Mussared 0458 988 483

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

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

LO S T R EA S O N S

Reasons to Get Lost in

October...

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

Everything In It's Right Place, A Lo-Fi Wine Festival Now running in it's 3rd year, 'Everything In Its Right Place' Daylesford wine festival will be held on Sunday October 13th 2019 from 12pm-4pm at the Daylesford Town Hall. The festival's aim is to showcase small producers making wine in a mindful, lo-fi way and eschewing commercial, heavy-handed practices that have become mainstream. There will be 40 producers in the room offering their wines to taste, plus a handful of amazing importers. In addition this year there will be two free masterclasses on offer for all ticket-holders that will demystify the world of wine in a fun and informal setting. An amazing opportunity to try some of the most sought-after wines in the Australia!

12 - 4 pm, 13 October at the Daylesford Town Hall. For more information and to secure your tickets visit: daylesfordwinefestival.com

WALKING TOURS

Kyneton Music Festival Party in the park and make the most of the amazing spring weather in Kyneton!

Ali Barter + Stonefield + Jade Imagine + The Putbacks + Hobsons Bay Coastguard + Martin Frawley + Black Cab + so many more...

Check out the full line up online.

25 - 26 October Bluestone Theatre & St Pauls Park, Kyneton.

Visit kynetonmusicfestival.com.au

Paul Bangay, Stonefields Private Tours Experience the garden at Stonefields in each season through the eyes and words of its creator Paul Bangay. Each garden tour will be conducted

by Paul personally, with tour numbers around 24 people to personalize the tour. Book as a single or small group. Following each tour, Paul’s current ‘in print’ books will be available for purchase and signing, and morning tea will be provided, where you can mingle and chat with Paul on a more informal basis. This is a special opportunity for passionate garden lovers to enjoy the garden in the company of the designer. Your own transport to the garden will be required.

Each Friday afternoon in October Book tickets at: stonefieldsthefarmhouse.com

OF DAYLESFORD

, Bookings are essential: Daylesford Visitor Information Centre t: 1800 454 891 or trybooking.com

Come on our engaging guided walk and all will be revealed…

AlicesJourneys alicesjourneys8459 0455 519 111 info@alicesjourneys.com L O S T M A G A Z I N E | 55

LO ST R E A SONS

The Garden Lovers' Fair Over 45 stalls with rare plants, specialist nurseries, bespoke handcrafted sculpture, garden furniture, gardening tools and books will take part in The Garden Lovers’ Fair in Macedon. Held in the garden of historic Bolobek, the event, organised by the Mount Macedon and District Horticultural Society will also host renowned garden designer Paul Bangay who will share his love and knowledge of gardening. Find authenticity and meet the growers and makers.

If you have a passion for your garden and seek inspiration for your next garden project, you will not want to miss this event.

10am - 4pm, 05 - 06 October at Bolobek, 370 Mount Macedon Road, Macedon.

Book tickets online: gardenloversfair.com.au

Hatch and Match Exhibition @ Run Rabbit Run Cafe Our Upstairs Gallery at Run Rabbit Run Cafe in Castlemaine is currently hosting an exhibition called Hatch and Match - vintage baby and bridal clothes from Edwardian to the 1970’s. The exhibition runs until the beginning of December with the likelihood of extending through the summer.

Open from October - December at Run Rabbit Run Cafe, 24 Hargraves St, Castlemaine

dinner wed- sun from 5.30pm lunch fri - sun from noon

97 Main Road Hepburn Springs 56 | L O S T M A G A Z I N E

03 5348 1156

frankandconnies.com.au

LO S T R EA S O N S

Rosie's Soap Making Class Join us and create blissful bars of soap with your own hands. Using local and simple ingredients like olive oil, goats milk, and lavender, take home your natural bar of soap...

Open to all, the 4th of a series of country life workshops organised by the members of the Central Highland Goat Club who, together, bond by the love of making natural products which are good for you and for the Earth.

11am, 13 October at Lavandula Farm rosie.laszlo@gmail.com

La Primavera Festival Lavandula's La Primavera Festival is a celebration of spring, and part of a timehonoured tradition of welcoming the new season of bloom.

Lavandula's historic 100-acre farm will continue this tradition with musicians, rural demonstrations, artisan stalls, pony rides, puppet shows, tours of the original 1860s stone farmhouse and plenty of great European-style food including a festival-sized paella (or two), an Italian barbecue and the soon-to-be world famous pizzas straight from the wood-fired oven. Come and say hi to the farm animals or take a relaxing stroll through the gardens.

Lavandula continues to support the important Swiss Italian heritage of the region.

10am - 5pm, 27 October Lavandula Farm, 350 Hepburn-Newstead Road, Shepherds Flat More information at lavandula.com.au

L O S T M A G A Z I N E | 57

LO ST R E A SONS

Mandy Connell & Co. Daylesford Cider are excited to welcome back the talented Mandy Connell to the cellar door later this year. If you missed her stellar performance last time, then here is your chance.

Connell presents a strong voice of startling honesty. Unique and confident, her guitar skills and anecdotes have her well loved around Australia. David Francey calls her one of his favourite trad(itional) voices anywhere. This is a treat worth finding a seat for.

Bookings strongly recommended, especially if you are joining for lunch. This is event is free.

10am - 5pm, 06 October at Daylesford Cider Company, 03 5348 2275

Opera Van Diemensland, 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.

Starting on the 13 October with various shows and locations in the region.

Book your tickets online at operavandiemensland.com

SHOPPING

CLOTHING & JEWELLERY SHOES & HANDBAGS LETTERPRESS STATIONERY HOMEWARES & MORE

IS MY CARDIO...

108 MAIN RD, HEPBURN SPRINGS (ONLY 3 MINUTES FROM DAYLESFORD)

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

PORTAL108.COM.AU

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

RED GINGER THAI 5348 1163 31 Albert St Daylesford (opposite Coles) Open 5-9pm Wed-Mon. Closed Tues. Authentic Thai cuisine. Dine in or Takeaway. redgingerthai.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

RUBENS @ HEPBURN 5348 2843 70 Main Rd. Hepburn Springs. Lunch WedSun. Dinner 7 Days.

Mediterranean cuisine and take-away. rubensrestaurant.com

HEPBURN GENERAL STORE

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

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 Thurs-Mon (7 days in school holidays). lavandula.com.au

WOMBAT HILL HOUSE 7017 5999 Wombat Hills Botanical Gardens (Off Central Springs Rd) Daylesford Thurs-Mon 9am-4pm. wombathillhouse.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

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

FOXXY'S AT CELLARBRATIONS 5348 3577 55 Vincent St Daylesford.

Open 7 Days until late. Local and international wines, spirits, 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

SWISS MOUNTAIN HOTEL

5345 7006 3454 Midland Hwy, Blampied. Pub meals & Functions.

Dinner Tues-San. Lunch Wed-Sun. Closed Monday. 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

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

Artisan gin distillery.

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

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

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PASSING CLOUDS 5348 5550 30 Roddas Lane, Musk.

Winery open daily 10am5pm. Lunch 12pm Fri-Mon (bookings are essential). passingclouds.com.au

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 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. reddoorgalleryonfraser.com

SHOP TILL YOU DROP 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

TO LIST YOUR BUSINESS IN

LO S T P RO P ERTY

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

WELLNESS & BEAUTY RAISE YOUR

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 ES FOR D AN D CENT R A L H IG H LA N 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

OCTOBER LOCAL MARKET GUIDE SATURDAY 5TH

SATURDAY 12TH

SATURDAY 19TH

SUNDAY 20TH

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

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

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

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

KYNETON FARMERS MARKET 8am-2pm St Pauls Park Piper St Kyneton

GLENLYON VILLAGE MARKET 9am-1pm Glenlyon Hall, Glenlyon

SATURDAY 26th

SUNDAY 13TH

LEONARDS HILL HALL & COUNTRY MARKET 9am-2pm 2095 BallanDaylesford Rd, Leonards Hill

WOODEND FARMERS MARKET 9am-1pm High Street Woodend

SUNDAY 6TH CASTLEMAINE ARTISTS MARKET 9am-2pm Western Reserve, Castlemaine (Opp Farmers Market) CASTLEMAINE FARMERS MARKET 9am-1pm Forest St, Castlemaine GISBORNE ALL SEASONS MARKET 9am-3pm Gisborne Village Shopping Centre, Gisborne

CLUNES FARMERS MARKET 9am-1pm Collins Place Clunes MALDON MARKET 9am-2pm Cnr Church & Edwards St Maldon

TRENTHAM FARMERS MARKET 9am-1pm Trentham Town Square

LANCEFIELD & DISTRICT FARMERS MARKET 9am-1pm High St Lancefield HANGING ROCK MARKET 9am-2pm South Rock Rd

EVERY SATURDAY

WESLEY HILL COMMUNITY MARKET 8am-4pm Daylesford Railway Station, Midland Hwy

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

IMAG E BY MARNIE HAWSON

ADVERTISE YOUR BUSINESS IN THE REGION'S LARGEST CIRCULATING MAGAZINE CALL 0430 068 999 TODAY OR EMAIL ADVERTISING@LOSTMAGAZINE.COM.AU FOR A CURRENT RATE CARD

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

BY PUBLISHER, THERESA ALBIOLI.

D

amien Smith, or affectionately known as 'Damo', is our local interviewee of the month. He is not only an incredible bespoke carpenter, but also a talented musician and renowned Martial Artist. We loved sitting down with Damo and listening to his self-reflection.

TA: How have your hobbies (martial arts training and music) informed your work, and visa versa?

TA: Can you tell the reader about yourself, what you have done, and where you have been?

DS: I was raised on a farm in remote, coastal South Australia. I grew up surfing and fishing. I began my apprenticeship as a carpenter when I was 16 and when I was done I travelled around the world putting my trade to practice. I’ve worked on many and varied projects from heavy timber wharf constructions to GAP clothing stores to Tibetan Buddhist temples.

TA: How long have you been living in the region, and what brought you here?

DS: I moved to Daylesford in 2002. Essentially I came to work on a building project and never left.

I loved the fact that it’s a country town yet with so much cultural influence from Melbourne. This was unique and it kept me.. now it’s home!

DS: My success as a builder comes from how I relate to people and my community and this has certainly been shaped by 17 years as a Martial Artist. Morality and integrity are very important to me. There are many indicators of a successful building project but certainly my biggest driver is that point of closure where the needs of client and builder have been met. This is the culmination of many skills but mostly it’s about clarity of communication.

TA: Is there anything you’d like to say / add regarding the region?

DS: Daylesford is my home and its the birthplace of my two beautiful daughters.

The region is unique and beautiful, thats no secret.

I’m held here by the community, it has given me so much and continues to do so, I’m able to express myself here through my work and serve through the Martial Arts. It’s continually growing and changing and it’s exciting!

TA: Regarding your work as a builder, do you draw inspiration from anything specific in the region, for example certain structures or the nature and wildlife?

DS: I’m inspired by materials that have a relationship to the earth.

Whether its architectural details that draw inspiration from nature or actual earth materials, this is where I’m most at home. I love to use recycled materials. I find that when incorporated into a build, they can bring a rich story that new products can not. The joy is to find that story and tell it in the construction.

@damiensmithbuilding

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 w 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 Frid 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, 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 whis 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