The name Passing Clouds is an in-joke; a dig at the people who thought Graham Leith and Sue Mackinnon were out of their minds to attempt growing pinot noir grapes at such a high altitude.
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“One of the really unique things about the region is that every bush track, you go down, there's another abandoned church or school hall, or little village and I suppose as a music promoter, I'm sort of peering into these beautiful LED light windows and thinking, imagine if we did an intimate show with some of these acts that we've worked with.”
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Welcome to Winter in Daylesford, allow us to warm your soul and awaken your senses.
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“There’s something about making do with what you have around you. It was the depression. So there's creativity, and there's passion, and there's usefulness. They really tug at your heartstrings because there's also there's an emotional aspect to a piece of depression furniture too, because it's from someone who had nothing.”
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“We wanted to take the distilling back to the core basics and make products that were made with the same focus as I saw in those distilleries in Scotland.”
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“I like the freedom. You weren’t stuck to certain hours and you could work as long or as little as you like. There’s always something to do but I think there’s a free spirit about all things farming.”
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“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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