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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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.”
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