As customers flow in for there famous Blonde loaves, Thais explains,“My husband John Reid has always been passionate about real food; wild-ferment authentic sourdough, baking the traditional way using the old scotch oven from organic stone-ground milled flour.” But last year tragedy struck, “My husband died of cancer last year and this was always his passion.”
Read MoreOn behalf of the Lost team, thank you for your support and kindness - I hope the stories in this edition are as enchanting and dreamy for you as they were for me. Buckle up my friends, it's time to get Lost.
Read MoreWhen asked what it means to be a horticulturist, Cam reflects deeply. “It's having the skill set to grow and enjoy plants to their full potential. The key is the enjoyment factor. It's so rewarding to be able to grow something, nurture something, and see what it gives back to you. It allows you to appreciate and contribute to nature.”
Read MoreIt was the first pebble that sunk into what Brett describes as the imaginary pond, “and the ripples started.” The stories are kept secret, within the circle, “But I can tell you about my feelings. Something magical was happening. I thought, something really needed is happening here. And, and we've just begun it.”
Read MoreOn the golden mile of Piper Street, one of the hottest eat streets in Victoria, it sits directly opposite Grist Artisan Bakers, while Parkland bar, Major Tom’s burger joint and Little Swallow Café are just up the road.
Read MoreBut for Matt, the thrill remains in the chase. “It’s something that has excited my primal hunter-gatherer brain,” explains Matt. “You're walking around in the forest, doing the job on autopilot, and I find you can really just plan and think. All the wargames in my head just play out. It’s a real luxury to have the time to just think things right through without distractions. It keeps me happy. I’m very happy in my life.”
Springmount Fine Foods was launched in 2015 with Black Garlic being their first product.
Read More“I’ve never been one for formal business plans but I realised my philosophy is to create products with integrity that have a positive impact on as many chai sippers out there as possible. It’s about the chai and never about the buck.”
Read More“From day one, I’ve relished the simple act of sitting at my drawing board, thinking through the pencil, testing out design ideas, staying loose and not getting too fixed on an outcome - this is the true joy of design for me,” explains Chelsea. “It has been the same for 20 years, and I love the history these simple implements hold for me in my design career. I still use them today.”
Read MoreA delicious recipe thanks to The Farmers Arms Daylesford Great Western Hotel Ballan
Read MoreDuring the slow trudge of midwinter, everything seems to drag on endlessly. Even getting out of bed in the morning feels like an impossible task, with the cold biting your skin. Far easier to stay under the covers. Exercise routines lay abandoned amidst icy weather, social outings dwindle during the dark and chilly evenings. Leaving for work in the morning becomes a protracted process, needing to allow time to clear stubborn sheets of ice from the windshield and warm up the car. In some parts of regional Victoria, even snow falls, layering the Australian countryside underneath an atypical white blanket.
Read MoreOn behalf of the Lost team, thank you for your support and kindness - I hope the stories in this edition are as enchanting and dreamy for you as they were for me. Buckle up my friends, it's time to get Lost.
Read MoreMark creates poetry from physical exercise. From behind long locks and a bushranger’s beard, his part-guru part-footy coach persona is a melting pot of an original larrikin spirit.
He writes, “I share my excitement for life with seekers, with my retreats and one-day events, I aim to inspire you to be your true authentic self, wear your heart on your sleeve and help you light a fire within.”
Read MoreSpaghetti Bar is a lesson in how Italian food should be done. A love letter from Kyneton to Italy, it celebrates that country’s great gift to the food world as it deserves: simply, with an insouciant sense of style.
Opened by Daniel Whelan on historic Piper Street two years ago, it’s a portal to Rome, or Puglia, or the Veneto, depending on which way the region-hopping menu swings. The fresh ribbons of pappardelle with duck ragu will whisk you straight to Tuscany; the saffron risotto to Milan.
Read MoreCarmel recalls the burst of flavour from her first batch. “It's not what you would expect. It's like a good red wine. When you first open your mouth you're shocked at how sweet it is. Then you start getting this balsamic, tangy flavour that’s almost like licorice. And then at the end, you finish on an earthy garlic flavour. It's such a complex flavour that it triggers your brain onto lots of different tangents as you eat it.”
Springmount Fine Foods was launched in 2015 with Black Garlic being their first product.
Read MoreMia earned her stripes as a barber, while working behind the bar at Johnny Helvete’s barbershop, now called Suedehead, in Footscray. It was among the first barber, bar and cafe concept shops. “Johnny taught me to be confident in my skills. It’s the first thing you need to overcome as a barber. Not doubting yourself or second guessing yourself.”
Read More“Most of what we learned about making wine was self-taught, a mixture of reading, researching and talking to people who we respected and who knew what they were doing,” says Renata. “I’ve recently finished a PhD and Ollie is always willing to jump in and learn on the go, so I guess we’re both just really interested in self-learning.”
Renata and Ollie decided to divide the wine-making between them. He looks after the chardonnay and pinot noir, she the gamay and riesling.
Read MoreThanks to Animus Distillery for another delicious cocktail recipe! Introducing… Australian Negroni
Read MoreThe poem begins as Dante is alone and lost in a savage forest, encountering dangerous beasts as he fights to keep his courage from deserting him. Vulnerable and without guidance, Dante’s vision of himself in the Divine Comedy is perhaps somewhat autobiographical.
Read MoreThese days, the Garden Tap Nursery is encouraging the local habitat as much as the symbolic romance of flowers. “It’s brilliant to see people interested in growing their own food, they’re asking for more fruit trees like citrus trees,” explains Mary.
Read More“I was trying to find something to scent my house,” says Adrian. “Something other than floral or really sweet smells and there wasn’t much on the market then.” Adrian began experimenting with oils, “I like my candles to have a woody base or a heavy base,” he says.
Read More
