“Growing the festival is part of growing with the community. Everyone from the primary schools, to high school, police, to the elderly, to people with disabilities.”
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“Staying at Crofters Fold is an immersion. Besides the stunning ancient granite landscape Crofters Fold is set upon, the property seems to have a magical hum about it.
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“Every day is different. Every season is different,” quips Lauren, in between her busy schedule.
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While peering into the sky, after being absorbed by its immensity in James’ work, the lines from Hegel come to mind, “Art has the task to reveal the truth in its sensuos form.
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“I love the idea that you can interact with a scale that you can lift up. I guess the natural world in that sense is like picking up a shell,
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On 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.
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“I got sick of hospitality for personal reasons,” says Daniele. “My wife started doing some organic auditing and certification. She was looking into organic gardening. We found this place and we wanted to turn it into a small farm.”
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“I first started drinking Anushka Chai at Mister, a café in Macedon,” says Zoë. “Then my older daughter started working at a café in Woodend called Fox in the Chamber which we discovered was owned by the same people behind the chai we loved so much. When my daughter told me that the owners were selling the chai business because the café had become so busy, I saw it as a really cool opportunity to own something we’d fallen in love with years before.”
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“It's not only the nourishment of the nutrients in the food that's important that nourishment of the time that we pay for eating, and taking notice of the texture, flavours and the environment that you're sitting; perhaps in a beautiful garden or in a room with a beautiful flower arrangement or the way that light might be falling through the window and leaving shadows in the room.”
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The road to FIKA (the name is Swedish for “coffee break”) started with Freeman ditching sales to train as a barista at South Melbourne coffee kings St Ali. The decision to return to his hometown of Ballarat saw FIKA opening on Doveton Street in 2015. Then, as now, he chose to serve St Ali coffee beans in the café’s espresso and milk-based coffees, while Collingwood’s Proud Mary stands in for filter coffee.
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Since Katherine moved to the region, her approach has shifted. The quieter pace helps Katherine stop and look at things. “I think seeking out what is best for me, what is the best way to live, how to live well with what you have, and what surrounds you.”
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“You want to give them something that you love or that you think they will love and you want to bring them happiness and I think that's really beautiful.”
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On 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.
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The motif that runs beneath her work is about working with nature, “a theme that's coming through is indoor gardens because when I was having a tough time, the thing that pulled me through was nature, and just watching life grow.”
Chandra sits at the wheel to unwind the lost pieces of herself, before finding her strength in the process.
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Eventually, Tammi began working with a regional butcher in Ballan named Salvatore Fusca to learn the craft of butchering a pig. But the essence of what Jonai Farms was embarking on was about how we should be living, “the research is really clear that peasants and Indigenous peoples are the best custodians of biodiversity and maintaining a sustainable resource base, and they've done it for millennia. And industrial society is so separated from that, that they really need to look back to the small holders and the Indigenous peoples for guidance.”
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Though he and Claire were aware of the region’s reputation for high quality farming, they were blown away by “the number of small artisan producers of every kind from people making tiny amounts of brilliant sparkling wine to livestock farmers raising rare-breed cattle to veggie growers producing the most amazing stuff on just a couple of acres of land”.
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“The other day we had a guest who just ordered two oysters,” says Waite, who runs front-of-house at the Castlemaine wine bar and restaurant. “I really love seeing someone come in and choose their speed, whether it’s a drink or a few small plates or a full dinner. We really want to be able to represent that kind of flexibility and be the kind of place people feel comfortable doing their thing.”
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“I would describe my style as boho-country or modern-country with a hint of coastal. I love India a lot, I love their homeware so I’ve even got splashes of that style in my work. But we work with anyone on whatever style they like from industrial to provincial.”
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