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CO N TE N TS F E AT U R E
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Lights Dimmed
Constant Gardner
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PRODUCE
F E AT U R E
Paying Tribute
Unique & Aromatic
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C R E AT E
Returning to our roots
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VO L 2 3 I S S U E 1 35 | S U M M ER 2 0 2 3 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
Tony De Marco
Theresa Albioli
Jess Walsh
F E AT U R E W R I T E R
F E AT U R E W R I T E R
F E AT U R E W R I T E R
PHOTOGR APHER
Larissa Dubecki
Mahmood Fazal
Michael Harden
Chris Turner
LOST MAGA ZINE
3 Howe Street, Daylesford VIC 3460 found@lostmagazine.com.au 03 5348 2008 DISTRIBUTION
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COVER IMAGE
Producer Gerldine Hakewill and Director Mark Leonard Winter on the set of The Rooster by photographer Sarah Enticknap. Read the full story on page 10. 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.
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LO S T N EW S
Lost News
WRAP UP OF NEWS AND HAPPENINGS IN OUR REGION
S
ummer is upon us… or is it? In true Daylesford fashion, the weather keeps us in suspense. Selecting the stories for this edition was a breeze, given the abundance of talent and the vibrant atmosphere around the region. A standout in this edition, a tale I've eagerly anticipated sharing, revolves around local Film Producer Geraldine Hakewill and Director Mark Leonard. "The Rooster". Set in the enchanting Glenlyon forest where the couple resides, the film boasts the brilliant Hugo Weaving in yet another noteworthy role. Anticipate its release in February – an absolute must-watch!
BY E D I TO R , J E S S I C A WA L S H
Krystina at Wootten Cordwainer and Leather Craftsman. Larissa was thrilled to visit Blackwood Ridge Gardens and Restaurant as it emerged from its winter slumber. Bursting with color and produce, innovative Chef James presents an exquisite 4-course lunch that rivals the best in the region. No summer is complete without a delightful spot for a tipple, and we've discovered just the place. Enter the enchanting realm of Botanik Bar in Kyneton and be transported to a world of opulence and greenery.
Another thrilling local highlight is the opening of the spice haven Gerwürzhaus. Mahmood had the privilege of conversing with the visionaries behind this remarkable space, Eva and Maria, as they candidly shared their humble beginnings.
Navigating through these stories, it becomes clear that our region is a canvas for creativity, a haven for unique individuals contributing to the cultural richness of the town. We hope these features inspire you to explore and champion the remarkable endeavors of your fellow highlanders.
Venturing further afield, we journey to Ballarat to witness the exceptional craftsmanship and talent of Jess and
Jessica Walsh, Editor
LO S T M AG A Z I N E | 7
77 Main Road, Hepburn Springs
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OPEN DAY & NIGHT
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LOST CREATE
GER ALDINE HAKEWILL & MARK LEONARD WINTER S TO RY BY M A H M O O D FA Z A L PHOTOS BY SAR AH ENTICKNAP
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LO C R EATE LO SS TTF EATU RE
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The
lights
Dimmed for me
I
n the winter of 2019 the lights dimmed for me,” writes award-winning actor turned filmmaker Mark Leonard Winter.
“Dealing with the fall out of some devastating personal events and finding myself isolated at my house in the country, I suddenly couldn’t see a place for myself in this world…This personal nightmare feels like a distant memory now but many in my circle have not been so fortunate.” Mark synthesised these experiences into ideas that would spark his debut film, The Rooster. Over the phone, his partner and producer of the film Geraldine Hakewill, discussed the origins of the screenplay. She says, “Mark had this period of time where I was working in Sydney, and he was at our place in Glenlyon on his own, and through that isolation, this story kind of came to be.” From the outset, Mark wanted to explore men’s mental health through a new lens, one that the audience might even find entertaining.
“He wanted to grapple with the absurdity of that situation, that kind of meaninglessness that you find yourself in and also depict a different kind of masculinity than I think we're used to seeing in our stories.” The Rooster tells the story of a small-town cop who discovers a friend who has died in the bush, his body buried in a shallow grave. “He starts to spiral as he sort of grapples with a guilty feeling around the circumstances of his friend's death. He had some time off work and he went into the bush and went camping where his friend was found. He comes across a hermit living in the forest, played by Hugo Weaving, so this man was the last person to see his friend alive,” explains Geraldine. “So the cop gently tries to get information from this guy. They start playing table tennis together in the forest. And over these games of table tennis, they start to open up to each other about their demons,” says Geraldine. “I feel that a lot of issues that we have in
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LOST CREATE
the world around masculinity stem from a collective, conscious or unconscious, desire for men to not be connected to their vulnerability.” The Rooster is a timely story about healing, spiritual resurrection and transformation - a humane portrait of masculinity set against the wild backdrop of the Daylesford, Macedon region.
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“It’s a love letter to the area,” adds Geraldine. “We half-wrote it for specific locations around our property and neighbouring properties throughout Glenlyon and Daylesford. A lot of locals were extras in the film. Wombat Sate Forest is a huge part of the fabric story. It's really a love letter to that beautiful place and those trees because really, we both feel a deep connection to this area and the beauty and the darkness and the spirituality of it.
LO LO SSS TTTFC EATU RE LO CRREATE EATE
In February, The Rooster will receive a limited release in cinemas across Australia before being broadcast on a streaming platform. Since this article was written, Director Mark Leonard Winter won the Australian Directors Guild Award for Best Debut Feature Film. The film's cinematographer Craig Barden also won the Australian Cinematographers Society Gold Award for his work on the film.
It has also been announced that The Rooster has been nominated for four AACTA Awards (Australia's Oscar equivalent) - Best Indie Feature, Best Actor for Phoenix Raei, Best Supporting Actor for Hugo Weaving and Best Costume Design for Ellen Stanistreet.
Geraldine Hakewill & Mark Leonard Winter @theroosterfilm
Located on the banks of Lake Daylesford and with exquisite water views from any vantage point. The Boathouse Restaurant offers a sophisticated dining venue for lunch and dinner. 03 5348 2199 boathousedaylesford.com.au 2 Leggatt Street, Daylesford 3460 info@boathousedaylesford.com.au
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We’re
paying
Tribute E VA A N D M A R I A O F G E R W Ü R Z H AU S S TO RY BY M A H M O O D FA Z A L PHOTOS BY CHRIS TURNER
“Gewürz in German means spice, so Gewürzhaus just means spice house,” explains Eva Konecsny.
Germany and we really wanted to connect to our German heritage and roots so we’re paying tribute to that.”
Together with her sister Maria Konecsny, the duo operate 13 self-serve spice stores. Gewürzhaus mills over 100 exclusive smallbatch blends of spices from an expansive range of more than 250 single-origin spices, herbs, salts, peppers, teas and sugars from around the world.
They would travel to Germany every Christmas for a holiday where they spent time with their grandmother and greataunts. Maria recalls, “Their whole world was centred around food and cooking, so we were immersed in that world from a young age. We were surrounded by noodles hanging over sheets on sofas and cookies on top of cupboards and there was just literally food everywhere. So that really shaped I guess the rest of our lives.”
On a warm afternoon, Eva and Maria speak to Lost Magazine on a Zoom call reflecting on the genesis of their bustling business. Eva says, “Both Maria and I were born in
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P RO DUCE LOLO S T SPTL AC ES
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On one of these holidays, a relative took them to a spice store in Munich. Eva began thinking about spices in a new way, “Traditionally, we'd always thought of them more to cook curries, or Indian, Moroccan cuisine. They’d use spices in things we were already cooking, like spaghetti bolognese, and it was to enhance everyday cooking rather than change it. We just loved the extra flavour and felt so inspired, we thought spices really do have a place in European and everyday cooking to enhance the flavours rather than just adding heat or something exotic.” Maria adds, “We wanted to create a retail experience and a product that really made people feel like they were in, you know, their mother's kitchen or their grandmother's kitchen” In 2010 they opened their first store on Lygon Street, the heart of European culture in Melbourne. Eva reflects, “When we opened I remember one of our very first editorials was by The Age Good Food Guide. And they described it as ‘the lolly shop of your childhood dreams replaced with spices.”
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In November, Gewürzhaus launched in Daylesford marking the opening of their 13th store. So we asked them for recommendations of their current favourites, Eva is quick to respond, “We developed a crunchy chilli oil mix as the spice mix and then you heat oil up and just pour it over the top…it becomes like this beautiful crunchy condiment that you can put on pretty much everything from eggs, to pasta or dumplings. Not too much heat but heaps of flavour. I’ve been binging on that.” Maria takes a moment to think, “I love the Apple Cake Spice. There are some quite unusual ingredients in there. Things like chamomile and rosehip, that just make it a very unique and delicious blend. The other one I really love is the Melbourne Coffee Meat Rub, we repurpose beans from Melbourne roasters that can’t be used and we mix them with smoked paprika, chipotle, cocoa, activated charcoal and oregano. It’s amazing on red meat.”
Passing Clouds Winery cellar door & Dining Room 9 minutes from daylesford Cellar Door: THURSDAY - MONDAY 10am -5pm TUES & WED BY APPOINTMENT Dining Room: FRIday - Monday for Lunch 30 Roddas Lane Musk VIC 3461 passingclouds.com.au | (03) 5348 5550 For Dining Room reservations VISIT OUR website 22 | L O S T M A G A Z I N E
Alongside their spicey offerings, Gewürzhaus sells Christmas ornaments, teas and gifts. Gewürzhaus Daylesford OPEN 7 DAYS 10AM - 5PM 47 Vincent Street. Daylesford, gewurzhaus.com.au
LO SLO T SP T RODDRU CK E IN
L O S T M A G A Z I N E | 23
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LO S T F EATU R E
Returning to
our
Roots JESS WOOT TEN S TO RY BY M A H M O O D FA Z A L PHOTOS BY CHRIS TURNER
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LOST FEATU R E
The word Cordwainer is the traditional term for shoemaker. “Traditionally distinct from a Cobbler. Cordwainers make shoes from scratch where Cobblers repair shoes or piece shoes together from parts, this is where the expression ‘to cobble together’ comes from,” explains shoemaker Jess Wootten from The Wootten Workshop. “I’ve always been a tinkerer, a maker, someone who loves to pull things apart to work out how they got put together in the first place.” The Wootten workshop is a generational family business now run by Jess Wootten, his wife Krys and their daughter Quincy, alongside three staff. The business was founded in the 1970's in Adelaide’s iconic Jam Factory arts collective and has since moved to Ballarat, operating from an old World War 2 munitions workshop in town. Jess’s parents were all-round makers, dedicated to handcrafting the world around their children. To learn more about the craft of shoemaking, I asked Jess about what he found so inspiring while watching his parents handcraft leather shoes. He quips,
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“The attention to detail, the focus and the time spent carefully crafting something struck me as much as the finished pieces did.” “They built our family home and dad’s workshop from stone they literally dug out of the ground around our house. The care and attention applied to all of the things they created was hugely inspiring,” says Jess. “This attention, the meticulous and meaningful approach certainly imbued all that they created with far greater meaning than something merely bought.” For Jess, the craft of shoemaking is etched deep in his most fond memories. “The tactile nature of my father’s craft has left a lasting impression too, the smells and sounds and the well-worn touch of hand tools all carry with them a huge amount of nostalgia for me,” adds Jess. In his early 20's, Jess was at the end of his corporate career, working for GM Holden in their design department and becoming frustrated by the lack of hands-on creativity. “So I set up a home studio and dragged out all of dad’s old textbooks, tools and materials and set about hand sewing a pair of single piece side lace shoes. They were somewhat medieval in their appearance I suppose, simple in construction and made from Vegan
S T F EATU LO S TLO F EATU RE RE
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Tan leather, they had a wooden heel and leather sole.” The following year Jess quit his job, enrolled in a shoe making course and bought a business. “Crazy, naïve and foolhardy, about a million hours of hard graft later and I’m beginning to get the hang of it,” says Jess. The first ten years of his shoemaking career were spent making Orthopaedic footwear for hospitals and podiatrists. He says, “It was incredibly challenging work, but it was a pretty amazing way to learn about the anatomy of a foot and the necessity of well made, well-fitted footwear.” “After moving the workshop to Prahran, we set about returning to our roots, honouring my fathers legacy and rebranded the
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company to Wootten,” explains Jess. “My focus was to merge the historical craft my dad had practiced with the more modern, manufacturing-based business I had bought.” Over roughly 10 years Jess and his family have increased their made-to-order service, adding styles and expanding their offering. He says, “Around that time we introduced our first collection of leather goods. Although we are mostly known for our footwear, we actually make a huge range of bags, belts and small leather goods.” As well as creating leather aprons and tool belts, it’s the intricate way in which the Wootten workshop crafts its shoes that takes centre stage in a process that is truly awe-inspiring.
LO S T F EATU R E
The made-to-order shoemaking process begins with a detailed consultation process, followed by sizing, styling, construction, leather cutting, hand-dying, sewing, holes are hand-punched and eyelets are set, before lasting, bottoming and finishing the shoes. “There are a lot of different facets of the trade so you never stop learning,” says Jess. “The amount of detail required in the relationship between the customer and the maker are entirely unique to footwear, the old adage is the shoemaker ‘doesn’t fit the foot, they fit the mind.” The exemplar boot that defines the Wootten workshop’s bootmaking practice is the Gordon boot - named after the town the family lives in just outside Ballarat.
“It is a classic Derby boot based on an English officer’s boot. Given the climate in Gordon, the boot was designed to be rugged and versatile. I wear mine every single day of the year rain, hail or shine,” explains Jess. “We make them in an incredibly broad range of colours and styles and on a variety of lasts. At last count the possibilities tally up to over a billion possible combinations, so they can quite literally suit any occasion.”
Wootten wootten.com.au Workshop -1/20 Elizabeth St, Delacombe VIC
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77 Main Road Hepburn Springs
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LO ST DRINK
HAPPY HOUR
5-6PM DAILY
The Lobby Bar Open 7 Days
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LO S T EAT
JAMES PETHYBRIDGE OF BL ACK WOOD RIDGE STORY BY L ARISSA DUBECKI
RIY OEM P H O T O S B YGCA HR S TTUH RN R AS STORY BY L ARISSA DUBECKI PHOTOS BY CHRIS TURNER
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LO S T EAT
The
Constant
Gardener W
e have a certain pandemic to thank for the restaurant at Blackwood Ridge.
The seating restrictions imposed by Covid saw James Pethybridge pivot from a café to a restaurant serving a four-course menu to up to 18 people at a time. “It was originally because of the limited numbers we could seat but it really worked,” he says. “It’s so enjoyable to have a really personal element to the restaurant, and at that size there’s a lot of interaction.” You can visit Blackwood Ridge, in the quaint town of Blackwood in the Wombat State Forest, just to wander around the five acres of spectacular gardens (entry is $12 for an adult and free for children) but it would be a shame to miss out on a seat in the appropriately named “Garden Room” restaurant overlooking the serene lake. The menu (at $112 a head) draws a direct line to its surroundings. James, a trained
chef who moved into horticulture, and his partner Dan Sullivan, a horticulturalist, grow the vast majority of the produce themselves and source the proteins locally. Almost 360-degree views of the surrounding gardens dovetails with a set menu (with multiple choices for each course) designed to showcase interesting botanical elements and underscored by an ethos of making everything from scratch. It’s labour-intensive work for James, who works alone in the kitchen, but the meticulous approach results in compellingly multi-elemental modern dishes. The first course is always risotto, which bends with the seasons (its spring incarnation saw fresh radish and peas team up with lemon and lemon myrtle, plus a parmesan crisp and house-baked brioche roll), followed by choices between the likes of a soft cheese and chive mousse on a brioche and pistachio “soil” with apple walnut chutney and the vibrant tang of barberry jam, or perhaps
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gin and Tasmanian mountain pepper-cured tuna with wattleseed buttermilk cream and snowpeas. Main course might be lamb noisette with parsnip puree and cauliflower, while vegetarians can head in the direction of a spiced potato and buckwheat cake with miso creme, Jerusalem artichoke katsuobushi, bedded on a celeriac and hazelnut puree with charred spring onion. As James says with significant understatement, “I like to keep it interesting.” The all-Australian wine list keeps up its end of the bargain. Running to 80 bottles, it has a good showing from the local Macedon
OPEN GARDENS
Ranges region, with labels including Granite Hills and Paramour (“their pinot is just gorgeous”), while affection for Tasmanian sparkling and the big reds of the Barossa also shines through. “Most of our visitors to the restaurant are keen gardeners themselves, and they’ll take a wander outside between courses,” says James. “It’s a very immersive venue for that, and it really is our indulgence to be able to spend time with our guests and chat to them about horticulture and food. For us, that’s what it’s all about.” Blackwood Ridge Restaurant and Gardens 812 Greenhills Road, Blackwood, Victoria blackwoodridge.co m.au
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LO S T EAT
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ENKI APOTHECARY
& BOTANICAL BAR
7-11 MARCH 2024
C H I L L O U T F E S T I VA L . A U
LOST DR INK
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LO S T D R I N K
Unique and
Aromatic B O TA N I K K Y N E T O N STORY BY MICHAEL HARDEN
W
hat is happening inside the landmark Royal George Hotel on Kyneton’s Piper Street evades easy categorisation. There’s Botanik, a darkly moody cocktail bar and a bottleshop on the upper level, specialising in “aromatised” wine (the herb and spice-flavoured fortified stuff, think amaro, vermouth, aperitif). But there’s also fragrance, jewellery, furniture, bedding, book, glassware, homeware and cocktail equipment departments, a leafy veranda that does double-duty as outdoor seating and plant shop and regular workshops exploring the fine arts of fragrance and cocktail making.
PHOTOS BY CHRIS TURNER
You might call it a department store with a cocktail bar attached but that doesn’t quite cover it. The Royal George seems to have its own sense of purpose, place and time. Whatever the label, the former pub’s current incarnation is wholly unique and needs to be experienced to be believed. “It is so experiential that you really do have to be in it to get it,” says Melissa Macfarlane who owns Botanik with her partner Frank Moylan. “It’s like an old-school department store but it’s full immersion – there are things hanging from the ceiling, crazy wallpaper, floral installations and you have the opportunity to taste every one of the 150 aromatised wines we stock at a tasting
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station. It’s a lot. When we first opened after the pandemic we had people crying because they were so overwhelmed – but overwhelmed in a good way.” Melissa and Frank have owned the Royal George for nearly 20 years, initially operating it as a chic version of a country town pub. But as their interests began to broaden – Melissa is an interior designer who opened the eclectic, eccentric furniture and homewares store Kabinett, now housed on the ground floor of the Royal George – they leased the pub before being drawn back in after the tenants surrendered their lease. “We were struggling to find a way to make the pub work in a way that interested us,” says Melissa. “But then Covid struck and we had to close down and it gave us time to think and reinvent. We had the time to find a different path, one that felt authentic to us, and this is what came out of it.” The best and most sensible way to appreciate this extraordinary place is to first head upstairs to the cocktail bar. Botanik’s beautifully staged display of amari and
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LO S T D R I N K
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LOST DR INK
vermouth (alongside short, sharp collections of fine bitters, gin, rum, tequila) is like installation art. Then there’s fact of being able to taste any of the 150 exoticallylabelled elixirs before buying, either at the tasting station or at the bar in the form of cocktails, deconstructed Negronis or flights of vermouth and amari, alongside excellent
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cheese and salumi, pate and terrines. And Jatz crackers, obviously. It might just be the headiness of the drinks, but the immersion idea soon makes sense. What links this all together becomes clear: plants and herbal-based aromatised wines and fragrances, cocktails and cocktail paraphernalia – carts and cabinets,
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glassware, stirrers, shakers – books about cocktails and dinner parties, rugs, art and furniture to adorn your house, jewellery and fragrance to do the same to your body. It’s an adult playground, a one-stop-shop for getting indulgent entertaining right that you can explore with an expertly-made cocktail in hand. Immerse yourself.
Botanik Kyneton 22 Piper Street Kyneton Upstairs inside Kabinett. Open 7 Days botanik.com.au
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LO ST R E A SONS
Reasons to Get Lost in Summer... CO M PI LED BY J E SS I C A WA L S H
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Sheilas Shakedown Sheilas Shakedown – an annual women's-only motorbike ride and campout – is on at Ballan's Phoenix Park this Summer. It attracts around 250 female riders, motorcycle enthusiasts and the merely curious from all around the country. At the campout there are market stalls, tattooists, a bootblack and a mechanical bull. Sheilas Shakedown, Australia’s original moto rally and campout back for another round! 23-25 February 2024 sheilasshakedown.com Phoenix Park, Ballan, VIC, Australia
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Upcoming Course Dates 2nd & 3rd December 6th & 7th January 3rd & 4th February
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11 Phillips Road Mount Franklin, VIC
LO S T R EA S O N S
UNDISCOVERED VIC TORIA BOOK BY ONE HOUR OUT
SUMMER LOCAL MARKET GUIDE FIRST SATURDAY
SECOND SATURDAY
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CRESWICK MARKET
LANCEFIELD & DISTRICT
9am-1pm Mill Cottage, 96 Inglis Street, Ballan
9am-1pm Napier & Victoria
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Street, Creswick
9am-1pm High Street,
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FIRST SUNDAY CASTLEMAINE FARMERS MARKET 9am-1pm Forest Street, Castlemaine
FOURTH SUNDAY CASTLEMAINE ARTISTS MARKET 9am-2pm Western Reserve, Castlemaine (Opp Farmers Market) GISBORNE ALL SEASONS MARKET 9am-3pm Gisborne Village Shopping Centre, Gisborne
8am-1pm St Pauls Park Piper Street, Kyneton
SECOND SUNDAY CLUNES FARMERS MARKET 9am-2pm Collins Place, Clunes
Lancefield GLENLYON VILLAGE MARKET 9am-1pm Glenlyon Hall, Glenlyon
LEONARDS HILL HALL & COUNTRY MARKET 9am-2pm Ballan-Daylesford
MALDON MARKET 9am-2pm Cnr Church & Edwards Street, Maldon
Road, Leonards Hill
TRENTHAM FARMERS MARKET 9am-1pm Trentham Town Square, Trentham
THIRD SUNDAY WOODEND LIONS CLUB MARKET 9am-1pm High Street, Woodend
THIRD SUNDAY TALBOT FARMERS MARKET 9am-2pm Talbot
WA N T T O B E S E E N I N LOST MAGA ZINE? FOR A CURRENT MEDIA KIT
CALL THE TEAM ON 5348 2008 FOUND@LOSTMAGA ZINE .COM. AU
EVERY SATURDAY WESLEY HILL COMMUNITY MARKET 9am-1pm Pyrenees Hwy, Castlemaine
EVERY SUNDAY DAYLESFORD SUNDAY MARKET 8am-4pm Daylesford Railway Station, Midland Hwy
FIND YOUR AUDIENCE ADVERTISE WITH US 5348 2008 0436 344 935 found@lostmagazine.com.au Loved dearly by visitors to the region and local alike, Lost has always been the go-to guide for what’s on, what to do and where to find what a visitor most wants.
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LOST PROPE RTY
RESTAURANTS, CAFE'S & FOOD STORES HEPBURN GENERAL STORE
102 Main Rd Hepburn Springs. Open 7 day from 7am. (Sundays 8am). hepburngeneralstore.com.au
PALAIS-HEPBURN 5348 1000 New chef serving up Modern Australian cuisine in a luxurious setting. Open Thu 5pm-11pm, Fri-Sat 4pm-12am, Dinner from 5pm-9.30pm palais-hepburn.com SAULT 5348 6555 2439 Ballan-Daylesford Rd, Sailors Falls. Seasonal Modern Australian dishes in a scenic homestead. Dinner Wed-Sun. Lunch Fri-Sun. sault.com.au SWISS MOUNTAIN HOTEL
5345 7006 3454 Midland Hwy, Blampied. Pub meals & Functions. Dinner TuesSan. Lunch Wed-Sun. Closed Monday.
WINERIES, DISTILLERIES & CIDERIES ANIMUS DISTILLERY 5403 2431 1/89A Piper St, Kyneton. Artisan gin distillery. Open 12-Late Wed to Sun. Mon and Tues open by appointment. animusdistillery.com BIG TREE DISTILLERY 1300 040 573 Producing Award Winning Farm Crafted Gin Distillery Tasting Room open most weekends and Mondays. bigtreedistillery.com.au
DAYLESFORD CIDER 5348 2275 155 Dairyflat Rd, Musk. Craft Cider, Tastings, Lunch & cellar-door sales. Online reservations, visit website for info on opening hours daylesfordcider.com.au PASSING CLOUDS 5348 5550 30 Roddas Lane, Musk. Winery open daily 10am5pm. Lunch 12pm Fri-Mon (bookings are essential). passingclouds.com.au
swissmountainhotel.com.au
THE VIRGIN CAFE 5348 2271 77 Main Road Hepburn Springs. Open 7 days from 8am. Part café, part gallery. Enjoy some of the finest culinary delights in Victoria. bellinzona.com.au
ADVERTISE YOUR BUSINESS IN THE REGION'S LARGEST CIRCULATING
MAGAZINE FOR A CURRENT MEDIA KIT CALL 5348 2008 FOUND@LOSTMAGA ZINE .COM. AU 60 | L O S T M A G A Z I N E
WINE BARS, HOTELS & BOTTLE SHOPS
GALLERIES & STUDIOS
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
BULLARTO GALLERY 0408 529 725 962 Daylesford Trentham Rd Bullarto Beautiful space and works Open 10-4pm Sat & Sun or via appointment @phillip.edwards.artist
VENUES PALAIS-HEPBURN 5348 1000 Serving up the best cocktails in the shire. Selected French and local wines. Boutique bottle shop. Thu 5pm11pm, Fri-Sat 4pm-12am Dinner from 5pm-9:30pm palais-hepburn.com
RED HARE WINERY 0499 607 609 Boutique vineyard & cellar door. 1225 Daylesford Malmsbury Rd, Denver Open Fri, Sat, Sun, Mon 11.00 - 4.30 redhareestate.com.au
THE FARM DAYLESFORD
0406 690 775 Daylesford's newest event space. Built from recycled tin, wood, striking power poles and 160 year old trusses. thefarmdaylesford.com.au
THE LOBBY BAR 5348 2271 77 Main Road Hepburn Springs. Ope from 5pm until late. Swing by and settle in for the evening. bellinzona.com.au
SERVICES OZ-TRANS 0407 697 877
SHOP TILL YOU DROP PORTAL 108 5348 4353 108 Main Rd, Hepburn Springs Clothing, shoes, handbags, designer pet gear, homewares and jewellery portal108.com.au
FREIG H T · TRA N S PORT · REMOVALS DAY L E S FO R D A N D CENTRAL HI G HLANDS
Professional removals, general, furniture & produce freight. Art, piano's, pallets & parcels. Regular runs to Melbourne, Geelong & west/central Vic oztrans.com.au
SIGNSATION 0427 425 577 We specialise in hand painted signs and murals. We also offer the most up to date methods in digital printing to our customers. signsation.net.au
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ACCOMMODATION THE AMALFI 5348 2008 A beautiful self-contained property featuring 20 en-suited guest rooms, commercial kitchen and conference spaces. thehousesdaylesford.com
PEPPERS HOTEL 5348 2202
HOTEL BELLINZONA 5348 2271 77 Main Rd Hepburn Springs. Open 7 days. Bespoke accommodation in the heart of Hepburn Springs. bellinzona.com.au
THE HOUSES DAYLESFORD
PARKSTONE REAL ESTATE 9115 7328 Shop 6/22-24 Howe Street, Daylesford. Real Estate Sales & Property Management. Servicing Daylesford, Castlemaine & the Macedon Ranges. parkstonerealestate.com.au
THE TRAIN 5348 2008 Thoughtfully converted train carriage for two guests on a private block, only 5-min walk from Lake Daylesford. Pet friendly. thehousesdaylesford.com
THE OXFORD 5348 2008 Historical property catering to large groups of up to 24, in the scenic Hepburn Springs area. thehousesdaylesford.com
WOMBAT EDGE 5348 2008 A beautiful and modern country home for up to 11 guests. Set on 10 acres with a lake, and only 15 minutes from Daylesford. thehousesdaylesford.com
EDITORIAL IDEA? WE WOULD LOVE TO HEAR FROM YOU CALL 5348 2008 FOUND@LOSTMAGA ZINE .COM. AU
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124 Main Rd, Hepburn Springs. Open 7 days. 1930's Daylesford hotel, transformed into a deluxe retreat. mineralspringshotel.com.au
5348 2008 Office located at 3 Howe St Daylesford. Full service agency specialising in corporate retreats and both large & small groups. thehousesdaylesford.com
THE GARDEN HOUSE 5348 2008 You could easily forget that you are so close to Daylesford’s thriving town centre, when inside these remarkable grounds. thehousesdaylesford.com LEWELLYN HOUSE 5348 2008 Accommodateing 18 guests with 9 bedrooms & 9 ensuites. Positioned opposite The Convent Gallery. thehousesdaylesford.com
Q &A
L O S T
NUNA NGYYEN NUNA BEAUTY & STYLING ETIQUETTE @Nunanguyen_ M 0425 708 754 1. Tell us about how you came to reside in Daylesford ? I am a Makeup Artist, Beauty Therapist and Fashion Stylist. I have been working in the industry for nearly thirty years. I was trained by Chanel and have been contracted as State Makeup Artist for the cosmetic house as well as with L'Oreal Australia. I am the founder of NUNA BEAUTY & STYLING ETIQUETTE - a business entity established in 2008. I was born in Vietnam, grew up in Melbourne. After Covid I decided to close my business in Melbourne and moved to Daylesford to take refuge from the impact of the pandemic. Not long after my relocating to Daylesford - I got offered the opportunity to set up the makeup and beauty studio for Hair & Beauty Retreat Daylesford. 2. Are your clients predominantly local or visitors? We are so grateful to receive the support from locals as well as visitors. It has been eighteen months since the beauty and makeup studio was established at Hair & Beauty Retreat Daylesford, and I am proud to share that we are growing strong and steady as we are a one stop space which offers services in beauty, makeup and hair.
3. What have been some challenges of your move to Daylesford ? My move to Daylesford has been a turning point of my life both personally and professionally - at any turning point in one's life there will always be challenges, but challenges to me are the fuel to ignite my passion for growth and evolvement. Personally I am still establishing myself to adapt to the social culture and environment - because I do not have any friends or family living here. Professionally I find the new opportunity to affiliate with Hair & Beauty Retreat Daylesford to build a business from zero entity to an operation with so much growing potential is inspiring especially when at the beginning we have to try so many different trials and errors to determine the niche, and the balance of demand and supply in the business. Moving forward, I will continue to build and establish my business NUNA BEAUTY & STYLING ETIQUETTE as a freelancer in Daylesford and Melbourne. 4. What do I love about Daylesford ? I love that sometimes even when I forgot to lock my front door, I came home and realised that my place has not been robbed. I love the people, because everyone that I have met are so respectful and pleasant. I love the different beautiful ambience of Daylesford Lake that changes with the seasons. I love getting up early in the morning in autumn to go foraging for pine mushrooms. I love the smell of wood fire in the air in winter when I walk in the street in winter. 5. My itinerary for the weekend in Daylesford if I am a tourist. My weekend at Daylesford will be staying at the Hepburn Springs Escape. Lunch at Wombat Hill Cafe , Dinner at Lake House restaurant, Getting up early on Sunday Morning to go to the Sunday Market and try the croissant at Lakehouse Bakery for breakfast, then enjoy the long beautiful bush walk and a picnic lunch in nature.
FARMERS ARMS HOTEL Daylesford’s Gorgeous Garden Bar!
Serving delicious cocktails, beer, wine & snacks all day! 1 East St, Daylesford (03) 5348 2091 farmersarmsdaylesford.com.au @farmersarmshoteldaylesford
OPEN 7 DAYS A WEEK FOR LUNCH, DINNER AND DRINKS