Working from home has its advantages, but also presents us with lots of challenges. One of these challenges can be displaying your home space to the world while engaging in zoom meetings. So, hide the clutter and raise the bar with your virtual meetings, with a beautiful background image from our region. Scroll down to…
Businesses that have staff and have relied on a steady flow through their door, which has now dwindled into a shadow of its former self. Great news though, you can still support many of these places that you love. You may not be able to visit but can give them a big virtual online hug…
Nothing should stop a local raffle from raising money for a needy community cause. Farmers Arms Hotel, in Daylesford, has taken their popular Friday night raffle live. Purchase your tickets in advance, and on Friday night watch as the excitement unfolds via their Facebook page. Our much-loved Bistro Terroir draws many visitors to our region.…
Positive Psychology researcher Todd Kashdan, PhD, teaches that we can consciously decide to be curious. That focus lessens our sense of anxiety, and Carol Dweck calls this curious mindset a ‘growth mindset’ – a state of mind that allows us to see new possibilities. In times like these with the uncertainty surrounding COVID-19 and the…
RECIPE BY: John Reid Owner, RedBeard Historic Bakery, Trentham Cook Time 7 hours Servings 3 loaves Ingredients 850ml water 950g organic plain flour 200g stone ground organic wholewheat or wholerye flour 1 cup or 150g of starter 25g Pink Lake or iodised salt Method Roughly mix flour, water and starter by hand in a plastic tub, holding back…
Around 6000 years ago, the Egyptians discovered how to make bread rise using natural fermentation. Ever since, bakers have kept a brew of fermenting flour and water called a leaven, or baker’s ‘wort’. Around two decades ago, RedBeard created wort from wild yeast and lactose bacteria harvested from potato skins, which is a traditional Scottish…
Our region’s rich, brown soil is ideal for growing potatoes; in fact, families have been growing them here since the gold rush days. Dotted around the region, you can see spud huts, the historic movable home used by potato diggers for many decades, and early in the year, bright green fields of potatoes colour the…
RECIPE BY: David Willcocks Chef & Owner, The Surly Goat, Hepburn Springs David Willcocks and the team at The Surly Goat take seasonality and provenance very seriously. Their menu changes weekly, evolving with the produce that is in its peak. And that’s what it is all about, simple food that heroes our tasty fresh ingredients. This…