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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There is no hard and fast rule in place, other than a “belief in the product” and a desire to introduce customers to varieties of wine they may not have tried before.
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But this is no gentle stroll in the garden. “In peak season, days blur into nights,” Lindsay says. “We chase the honey flows – a mix of risk, instinct, and adventure.
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What will winter bring? It never arrives politely, it pushes in with purpose and reminds us it’s time to look inward, recalibrate, and seek warmth and connection.
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Reasons to get LOST in Winter
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"I won Best Actress awards at school. It wasn’t a posh private school - it was a disadvantaged school in the western suburbs - but the teachers were fantastic," she says. "That’s where the Leunig family also went. We were all there in poverty, but we had these amazing teachers."
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For Nicole, baking is about connection. "Food brings people together. It’s a shared story, a memory. There can be tears when you eat something your Nan used to make and realise how much you miss her."
Read More“My style has become a lot more eclectic and layered throughout the years and with a change in location,” she explains. “I have also become braver with my choices, especially with colour.
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Natasha’s vision extends beyond her own garden. "I have this dream that one day in Daylesford, we’ll have a Festival of Verges, where people can walk around and see how public spaces can be reclaimed for community use."
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We only prune at times when the water is lower in the vine, which makes it stronger and means deeper roots, less spraying and the wine more fully expressing the flavours and characteristics of the terroir.
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Courtyard Kyneton is suitably named. Situated just off Piper Street, Kyneton’s thrumming hospitality business epicentre, it’s an idyllic, silver birch-shaded outdoor space with two rustic corrugated iron sheds.
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With cooler air, vibrant leaves, and a sense of transition, Autumn is the perfect backdrop for the stories we've gathered this issue. Colourful characters and celebrations fill our community and we delight in chatting to some fascinating people, whose passions and pursuits add their own special hue to the mix.
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What makes this venue stand out isn’t just its natural beauty or the rustic elegance of its 19th-century bluestone church - it’s the heartfelt hospitality and attention to detail that owners Jente and Emely have infused into every aspect of the space.
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In a world increasingly defined by digital connectivity and the relentless pace of modern life, there is a growing thirst for authentic, embodied healing. For Rachael Gibson, this quest has led to the creation of Heart of the Horse, a therapeutic sanctuary where the wisdom of horses meets the transformative potential of holistic practices.
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As the tenth anniversary of Mitch Duncan and Steven Chau becoming custodians of Daylesford’s Farmers Arms Hotel approaches, it’s a good time to take stock of changes to the town’s oldest pub.
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