“Some pieces connect with people straight away and others take longer or speak to different people for different reasons. That connection is always a surprise and a lovely one. People bring their own stories to the paintings.”
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Inside the shop, every choice slows the pace. Villa Daylesford is meant to feel lived in, not styled. “Stepping into Villa Daylesford is like slipping into a quiet, layered story,”
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“It’s a promise of generosity without pretence: a place where locals know they can simply wander in: “No reservations. I just want it to be dynamic.”
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We hand-harvest everything. It’s a root, so we dig the roots, cure them, and then they go into the extraction process to be made into a high-potency botanical extract; supplements, skincare, aromatics, depending on the plant.
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“I grew up on a broad acre farm, and… spent a lot of time in a five-acre garden,” he says. “I always enjoyed being outside
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Lake House is a special occasion restaurant and people who come here for a celebration like to drink something unique that they can’t get everywhere else.
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Reasons to get LOST this Summer
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Welcome to SUMMER
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Each plant feels like an emissary from another world, carrying its strangeness into this soil, reshaping what an Australian garden might mean.
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A short walk around the corner from its two big siblings, Adeline occupies a history-filled former butcher’s shop with an open fire inside and seating on the front veranda that catches the afternoon sun.
Read More“We’re about building dreams and helping people find that purpose of place and sanctuary. Like we have found ours.”
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“I immersed myself in anything creative - photography, pottery, painting, interior design, travel - but it was the caramel apples that first sparked something in me”
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“Regenerative farming has huge benefits like sequestering larger amounts of carbon in the soil but also in terms of wine quality and how it allows us to more fully expresses the site, the terroir,” Cameron says.
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Spring has officially arrived and I have a sudden urge to throw open the windows and start a garden project or two. It’s a season full of potential, and in this issue, we celebrate that spirit.
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Their studio hosts workshops in still life, plating, and food photography. “Sharing our knowledge and skills,” He says, “is one of the most rewarding things we do.”
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So what makes Hepburn different? “It’s the history. The land. You don’t get places like this everywhere. Swiss Italians came here in the 1850s. You walk in and you feel it.”
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“There is so much healing to be found in craft,” Leanne says. “It can be symbolic and significant in our daily lives… and enhance our wellbeing.”
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As for what the food future holds at Piper Street Wine Company, it’s a case of watch this space.
“In spring we might decide to channel some British comfort food – a real St John vibe. If Fergus Henderson is free, we’d love to host him.”
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