Gardening was far from the minds of the early European settlers of this wide brown land. Survival would most likely be the word as they broke their backs clearing and working their plots for sustenance.
When it came to actually planting a garden, they chose anything that would remind them of home.
Even when civilisation came to town, street trees and garden beds were planted with familiar trees and shrubs, native shrubs were considered scrappy and colourless. Oaks, elms, plane trees and the odd flowering prunus flourished.

It wasn’t until the late 1950s that indigenous trees and shrubs really began to take hold. Thankfully these days, almost all civic plantings are of native origin. So it was with any public celebration of trees in Australia.
The first Australian Arbor Day was held in Adelaide on June 22, 1889 when literally hundreds of trees were planted throughout the surrounding parklands.
In my case I took part in the ceremony of tree planting. My father used to donate a batch of trees (never native) to my school – usually flowering prunus, crab apple or cherries.
He never took up the offer of also providing the accompanying words – the role was given to me. I shouldn’t complain – it was probably the key to my career in radio talkback.
School Arbor Days have suffered spasmodic doldrums since then so it’s great to acknowledge the wonderful coming on Sunday, July 30 of National Tree Day 2023 – preceded by Schools Tree Day on Friday, July 28.
In the image is my Victorian-born wife, Peta, centre behind the flag. She rummaged through her photographic library and found this relic of her school’s 1961 planting ceremony.
Pruning time for roses
Prune your roses and deciduous trees now. Keep in mind the ultimate size and desired shape of the subject and make each cut sharp and clean, near to a plump growth bud pointed in the direction the branch should grow, toward open space. Avoid selecting buds that will form crossed branches.
When you have finished pruning and cleaning away the cuttings, treat all the ends and wounds with tree pruning paint or something similar to prevent any infection.
Got a gardening query? Email glenzgarden@gmail.com

Words: Donna Kelly | Images: Kyle Barnes

It’s always a great meal at the Daylesford Bowling Club. It starts with a warm welcome as you walk in, sometimes from the manager Neil, or the bar staff, and the good vibes continue.
The bistro is run by chef Lenny Giri who clearly loves his career choice – and is always working towards more flavour and flair. His latest move is a food carving course in Thailand – just to keep things interesting.
We chose a table overlooking Daylesford – with most of the restaurant ready for a big group from Woodend celebrating Christmas in July. It’s a great view and one that Neil says many of the members enjoy for their evening tipple.
We leave the menu choice to Lenny and it’s fantastic. A little bit of many things finishing with the huge lamb shanks.
We start with chicken lollipops with a special schezuan sauce. They are delicious and crunchy on the outside with really tender chicken inside. The sauce is sweet with a fair bit of heat. Just right. ($19 for four, $30 for eight with chips)
Next up is the bruschetta with tomato, basil and extra virgin olive oil topped with a little parmesan sitting on a drizzle of balsamic glaze. Really fresh and mouth-watering. I could just enjoy a plate of these on their own. ($14)
Lenny’s special lamb and parmesan meatballs are up next. Lovely bite-sized flavour bombs with a little rocket on the side. Yum. ($16)
Finally, out comes the lamb shank. It’s a huge serve on top of mash with loads of sauce and vegies. The bone just comes straight out – no wonder seeing it has been cooked for 24 hours. Lenny also makes the sauce from scratch and that takes 48 hours which accounts for the massive flavours. Perfect winter fare. ($29)
Ok, it wasn’t the last dish. Lenny then brings over the tiramisu with rose water and whipped cream. It is really light and rich, if that is possible, and it’s devoured in minutes. I think we are starting to become dessert people. ($18)
Now, those who know me know I like a little wine and I like it even more at the Daylesford Bowling Club where it is just $6 for a glass of Hanging Rock Chardonnay. Same for the Duck Shoot pinot noir. Yep, just $6. That must be the best value for a drink in the region.
As I said Lenny likes to keep things happening and every month there is a Thursday to Sunday change of menu from somewhere around the world. We just missed Italian and before that was Greek but Egyptian is the next one coming up – so keep an eye on the club’s Facebook page. Could be very interesting. Belly dancing anyone? Oh, and don’t forget Wednesday, it’s steak night. A 300gm scotch or porterhouse for just $29. There’s that value again. See you at the bowlo!

The Glenlyon Sports Club New Year’s Day raised $13,700 and the proceeds have now been distributed to community groups.
Club secretary Evan Davis said the club thanked the generosity of the sponsors who made the day possible, the volunteers for their tireless efforts and Hepburn Shire Council for the upkeep of the ground prior to the day and other administrative support.
“Finally, we would like to thank the patrons who come along and create the atmosphere for the day. Without any of these, the day would not be as successful as it is year after year, we thank you all.”
Recipients were: Ballarat Cancer Research Unit – $500, Central Highlands Rural Health – Daylesford Health – $4000, Central Highlands Rural Health – Trentham Health – $1000, Daylesford Christmas Cheer – $800, Daylesford Community Brass Band – $400, Daylesford Girl Guides – $400, Daylesford Junior Football and Netball Club – $400, Daylesford Junior Tennis – $400, Daylesford Preschool – $400, Daylesford Riding For The Disabled – $400, Daylesford Senior/Junior Pipe Band – $400, Daylesford Volleyball – $400, Denis Beddoe Boxing Gymnasium – $300, Glenlyon & District News – $200, Glenlyon Adult Riding – $400, Glenlyon Pony Club – $400, Glenlyon Recreation Reserve Upgrades – $500, Grove of Gratitude – $400, Hepburn Junior Football and Netball Club – $400, Hepburn Preschool – $400, New Year’s Eve Gala Daylesford – $200, Royal Children’s Hospital – $200, St Johns Ambulance – $400 and Trentham Junior Football and Netball Club – $400.

Words: Donna Kelly

COMPLAINTS about in-home aged care provider, Benetas, continue to rise with concerns the organisation is sending out bills even when a service is not provided.
The Local first raised the issue in the June 19 edition after a woman called to say the cost had risen by 130 per cent and there was a lack of support workers.
Since then many people have contacted The Local to say they are not happy with the service. Benetas took over the Commonwealth Home Support Programme from the Hepburn Shire Council 12 months ago.
A number of people said, especially in relation to cleaning services, Benetas staff often failed to turn up for an allocated time – and the next service would be a fortnight away. Bills for the “non” services were still received in some cases.
A Trentham woman last week said Benetas had “pushed for direct debit” but she had refused. “I noticed on the previous bill that I was charged for three days when no one turned up. I then deducted those and paid what was due. However another bill has turned up for even more, and does not include the payment I have made.”
Another woman, from Daylesford, said her 87-year-old mother’s doctor had recommended a package for her. “Benetas assigned a cleaner for Mum but in the past eight weeks, Mum has had one visit from a different cleaner. Mum only has been assigned 45 minutes every fortnight, no-one has turned up in those times and calling Benetas is a waste of time, they either don’t answer or don’t call you back.
“If you miss your turn that’s it, you might or might not get someone else in the next fortnight. I have asked Benetas repeatedly to call me so that I know if someone is coming but they say they will and don’t do that either. There is the potential there for it to be a good service but at the moment it is a shambles unfortunately.”
The woman also said her mother had received an account saying she had domestic assistance on June 19, which was not true, and no-one had come since that date.
Another woman, also from Trentham, said she believed there were not enough staff. “We didn’t get cleaning done for about six weeks, and I am only getting an hour and a half each fortnight, but I wasn’t contacted to say they didn’t have someone to send. So you just sit around waiting and when no-one turns up it is up to me to call them. The contract says if I don’t call them to say we won’t be home, and someone turned up, I have to pay for that, but if they don’t let me know no-one is coming then that is just too bad for me.”
Ballarat MP Catherine King said she was concerned to hear that there continued to be dissatisfaction with Benetas. “I have contacted the Minister for Aged Care’s office and I have been advised that there have been some disruptions to services due to workforce issues, however Benetas advises they have accessed staff from surrounding areas to support service delivery.
“The Commonwealth Department was advised that clients have not been invoiced for services they have not received. All CHSP providers, including Benetas have access to additional CHSP funding to address issues relating to barriers for accessing services in aged care planning areas.
“If existing Benetas clients are not satisfied with their current services, they are encouraged to raise their concerns with Benetas directly to seek a resolution. My office is also happy to hear from anyone with concerns. If issues are unable to be resolved then the next step is to raise any service delivery concerns with the Aged Care Quality and Safety Commission.
“The Commission can be contacted on 1800 951 822 between 9am and 5pm Monday to Friday or at www.agedcarequality.gov.au Alternatively, Benetas clients can seek an alternative provider in their local area and My Aged Care can provide support. My Aged Care can be contacted on 1800 200 422 (free call) between 8am and 8pm weekdays and 10am to 2pm on Saturdays.
“The Older Persons Advocacy Network is also a good source and provides advocacy services. OPAN can be contacted on 1800 700 600 between 8am and 8pm Monday to Friday and 10am to 4pm on Saturdays.”
A Benetas spokesperson said: “We acknowledge that there have been service challenges in the Hepburn (Shire) area due to resourcing and recruitment of carers. To address these challenges, we have conducted a local recruitment drive to attract new carers as well as brought in new carers from other regions to provide interim support. We have increased resourcing in the scheduling department to help relieve those pressures and provide additional support for the team to work through any system and process issues being experienced by clients.
“We would like the opportunity to support our clients and we encourage them to contact us directly on 1300 23 63 82 so we can resolve any concerns they have.”
A Hepburn Shire Council spokesperson said the council had an ongoing role in supporting older people in the shire and clients could contact its Positive Ageing Officer on 03 5348 2306 for a confidential chat.
Comments: donna@tlnews.com.au

Challenging vintages
With the 2023 vintage now put to bed Oliver Rapson from Lyons Will Estate had time to summarise the year. “In a nutshell, the start of this year was exceedingly wet, delaying budburst substantially, which in turn had a knock-on effect across every stage of the vine development, including flowering, veraison and ultimately ripening.”
Early autumn is a critical time for final ripening, and in Daylesford it felt that we switched from summer to winter on the first day, I recall. So that put the vintage back as much as three weeks behind the normal dates.
Macedon Ranges is already one of the last regions to pick grapes in Australia, so this delayed harvest didn’t help ripening for some varieties. A late harvest also means that the temperatures in the winery are lower, and this can affect the fermenting must. Temperatures hovering around or below 15°C means the fermentation takes longer to finish. It also means the grapes will have lower sugar content and therefore have resulting low alcohol. It has been a run of three difficult vintages. 2022 was also a damp vintage as was 2021, being described as “a little bit on the cool side”. You have to go back to 2019 to find a normal warmer vintage.
This is the third year of the La Niña cycle where conditions in the Pacific Ocean bring wetter conditions to northern and south-eastern Australia, resulting in lower-than-normal temperatures. Whilst the full effects are felt in Queensland and NSW it does seem to reach as far south as the Highlands of Victoria. It is likely that the cycle has come to an end with some international agencies reporting that El Niño cycle has commenced, although our own, and highly respected, Bureau of Meteorology is being more cautious about declaring a change.
The drier conditions from El Niño bring their own threats and we only have to recall the terrible bush fires in 2020 that resulted in roughly half of NSW wine regions being affected by smoke taint and unable to make wine.

Clive Hartley is an award-winning wine writer, educator and consultant. His Australian Wine Guide (7th ed) is available for purchase from Paradise Books in Daylesford or via his website – www.australianwineguide.com.au You can contact Clive on info@australianwineguide.com.au

Ilse Checchini celebrated her 100th birthday in style at Trentham Aged Care on Friday, July 7.
In attendance were Hepburn Shire Council Mayor Cr Brian Hood, members of the Trentham Lions Club – which donated one of the cakes, members of the Trentham Ladies Hospital Auxiliary and Ilse’s daughters Marina Checchini and Hannelore Lindner. Ilse has been a resident at Trentham Aged Care since January 2019. The great-great-grandmother went through World War II in Germany and arrived in Australia in March 1950.
Ilse was very good at sewing, making all her daughters’ clothes which then led to her opening children’s fashion business Sigi Kinderwear. She won three wool awards with the last one being the Supreme Wool Award for her designs in 1970 from the Australian Wool Board.
Above, Ilse Checchini with her daughters Marina Checchini, left, and Hannelore Lindner and Mayor Cr Brian Hood Image: Contributed

ORIGINALLY from Sydney, Fiona Harris grew up by Cronulla Beach before moving to Victoria in 1995. After 12 months in Melbourne it was time for a tree change, so with husband Stan, the couple moved to Daylesford.
Fiona tried her hand at many jobs from office temp and switchboard operator to service station attendant and telemarketer, but then found her true calling in the wellness industry.
Daylesford Aromatherapy opened in 1999 – a move that came about after Fiona found her own eczema and asthma was failing to respond to traditional pharmaceutical treatments.
After 20 years and adding massage to her business after completing a number of courses including a Diploma of Remedial Massage, Certificate IV in Aromatherapy and Certificate IV in Massage Therapy, Level 1 & 2 Oncology Massage and Level 1 & 2 hot stone massage, Fiona opened a home clinic – with a separate entrance of course – on the edge of the Wombat Forest at Glenlyon.
While at first not interested in massage, Fiona said from her first hands-on class in 2008 she was hooked and never looked back.
“I just love giving massages and being able to connect with people and with healing. Generally my clients are locals which is great because I get to know them and their bodies and their issues. Not everyone’s health and wellbeing is the same, so every day is an interesting challenge.”
Fiona’s clients range from farmers and retirees to office workers, chefs and artists. The conversations can flow easily, or Fiona and her client can just enjoy the relaxing space and music.
“And if I can’t help someone out we have so many great therapists and healers around the region I can always refer people on.”
Fiona, who loves keeping fit with regular gym classes at Integrate Fitness, is also into running, walking and hiking, especially with her groodle Luna.
Finally, if you are not looking for a massage there are also relaxing facials on offer, all using aromatherapy products created by Fiona.
Discounts are available for locals living in Hepburn Shire – and there are health fund rebates available.
www.aromatichealing.com.au or 0417 371 587

JINE Alpuerto has just started in the role of clinical nurse manager at Hepburn House and is already loving the staff and clients.
Originally from the Philippines where she was a theatre nurse, Jine then moved to Queenstown in New Zealand. There she worked again in theatre but then took on roles in aged care and clinical nursing.
That gave her all of the skills and enjoyment of working in aged care she needed to take on the Hepburn House role after moving to Australia with her family.
She says her role is basically “leading the nurses” which involves supervision, checking everything is right in regards to the care on offer and “making sure everything is in the right place”.
“I have a lot of experience in aged care and it’s a really fulfilling field of nursing. You really get to experience all levels of care for the individual and their varying conditions. Even with dementia, which can be quite challenging, it is lovely to see the client smiling and happy – and often families will thank you because it may have been a while since they saw their loved one so happy.
“And Hepburn House has been really good, especially how welcoming and lovely and warm all the staff and clients have been. They have also been really helpful in terms of finding my way around the region. I think I am going to love it here. So far, so good.”
Jine said it was a very exciting time at Hepburn House with the building next door nearing completion – with upstairs dedicated to a LGBTIQA+ friendly unit and downstairs a wonderful, inclusive dementia unit – with a gym and theatre!
Hepburn House is a progressive aged care centre offering a highly advanced, fully personalised range of aged care services for residents.
The residential aged care facilities are designed to provide a safe, secure, healthy and happy environment. Staff care for residents while meeting individual lifestyle needs and managing practical issues for each resident.
Link: www.hepburnhouse.com.au or call 5348 8100

Central Highlands Rural Health has launched Treehouse4Two, a transformative three-day retreat program for people recently diagnosed with dementia and their carers.
Fully funded by the Australian Government for the next four years, Treehouse4Two aims to provide support and resources to residents across the Macedon Ranges and Hepburn shires at no cost to participants.
Inspired by HammondCare’s “Staying at Home” program, Treehouse4Two offers a unique opportunity for people with dementia and their carers to connect, learn, and find comfort in the company of others on a similar journey.
Experienced staff will empower people with dementia to develop skills for maintaining independence, while carers will engage in educational sessions facilitated by clinical staff. These sessions will equip them with the tools and knowledge necessary for providing high-quality care at home.
Topics covered include an overview of dementia, practical strategies for managing behavioural changes, and information about available community supports.
CHRH Community Operations executive director Phil Catterson said that by focusing on education, connection, and personalised support, Treehouse4Two aimed to empower people in their dementia journey and enable them to stay at home for longer.
Places are still available for the first two programs to be held at the Macedon Ranges Hotel & Spa on Monday, August 14 to Wednesday, August 16, and Monday, September 11 to Wednesday, September 13.
People with a recent dementia diagnosis or their carers can refer themselves to the program by emailing treehouse4two@chrh.org.au or phoning 0439 568 972 for more information or assistance with the registration process.

Nightingale Home Care has arrived in Daylesford and surrounds and offers knowledgeable, caring and empathetic nurses and carers to come into your home.
Owner Bethany Owen, a nurse for 10 years, said the organisation, which started in Geelong and is now expanding, enabled people or their loved ones to stay at home as long as possible, by providing in-home care tailored to their needs.
“Nightingale Home Care has support workers, enrolled nurses and registered nurses, ready to come and assist,” she said. “We provide a variety of highly qualified in-home nursing skills to patients experiencing a range of different conditions, including physical or intellectual disabilities, terminal diseases and chronic illnesses.
“Our team also provides valuable in-home care to the elderly, helping them to live independently and without worry.
“Our services include complex care, for individuals with conditions that require advanced medical skills, personal care, for patients who need assistance with daily activities such as maintaining personal hygiene, and household assistance, for those who need help with cooking and cleaning around the house.”
Bethany said the service would cover the area from Daylesford out to Creswick, Dean, Trentham, Kyneton and Ballan – and everywhere in between.
She said the move to Daylesford came as her own family had made the move and also to provide more choice for aged care and NDIS services.

“In Geelong we are used to having a market that is saturated with providers offering lots of choices for clients. Here there seems to be just the main two and Central Highlands Rural Health which is not a lot of choice for people if they want to try someone new – they just really don’t have that option, until now. One of the main things about NDIS is offering choice and control for clients.”
Bethany said Nightingale Home Care started in March 2021 and was currently going through NDIS registration and doing the same for aged care next year.
Bethany said anyone interested in trying Nightingale Home Care should give her a call on 5223 1909.
“We currently utilise the Geelong office for all enquires until a suitable option becomes available locally. We are staffed 8am-4.30pm Monday to Friday. Those interested can reach me or one of our fabulous admin staff on the office number.”
Bethany, who grew up in Creswick before moving to Geelong and now Daylesford, is also after more staff for all services including care and cleaning staff to help with the growing demand.
Link: www.nightingalehomecare.com.au

G’day! I’m Hollie and I’m a loveable and affectionate four-year-old tan coonhound redbone/staffy cross pooch.

Right now I’m in the Mount Alexander Animal Welfare shelter in Castlemaine, but I come from a loving family who had me in their life since I was just eight weeks old. How circumstances change! Now I need to find me a really good, caring new home.

Maybe with you? I have a gentle nature and I’m a playful, affectionate and outgoing pooch. I’m also used to spending time with cats and chickens. The human crew here at the MAAW shelter say that I’m suited to a female-only household. I’d enjoy spending lots of time indoors with my new family. #

Hepburn Shire Council residents still can’t get no satisfaction with the performance of council, according to the annual JWS Research Victorian Community Satisfaction Survey.
The survey found that the council performed worse than the average of small rural councils in 15 of the 17 services monitored and worse than the statewide average in 16 of the 17 services.
In this year’s overall small rural councils, Hepburn Shire Council was higher than by one point in both customer service and tourism development, and in this year’s overall statewide averages it was higher by one point in tourism development.
A council media release said the council had received “positive results” in the survey.
“The survey found there to be an improvement in satisfaction over last year in overall performance, value for money, community consultation, making community decisions, customer service, overall council direction and waste management.
“Satisfaction fell in relation to sealed local roads, which the Mayor of Hepburn Shire, Cr Brian Hood, said was expected,” the release said.
“The upward trend across a number of measures is extremely positive – especially given there has been a downward trend in small rural councils and statewide. We also acknowledge there is much more work to be done,” Cr Hood said.
The council’s results were: Overall performance – 49 (2023) 47 (2022) 55 (Small rural) & 56 (Statewide); Value for money – 41 39 49 49; Overall council direction – 41 39 47 46; Customer service – 66 61 65 67; Waste management – 64 61 66 66; Tourism development – 62 63 61 61; Appearance of public areas – 60 62 71 67; Recreational facilities – 57 59 67 68; Environmental sustainability – 56 54 59 60; Business & community development – 54 51 55 57; Enforcement of local laws – 53 55 61 61; Consultation & engagement – 46 44 53 52; Lobbying – 44 44 52 51; Community decisions – 42 41 52 51; Slashing & weed control – 39 42 47 46; Planning & building permits – 39 40 45 47; and Sealed local roads – 33 39 44 48.
Held annually and in its 24th year, the survey asks the opinions of local people about the place they live, work and play.
Link: www.hepburn.vic.gov.au/Council/Plans-and-publications/Performance
Words: Donna Kelly

Words: Eve Lamb. Image: Chloe Smith Photography.

Theirs is a tale of taking a punt and following that inner vision. For Springmount couple Carmel and Brett Masterson it’s the sort of story that anyone dreaming of a new life direction and of becoming their own boss really likes to hear.

Carmel was working in admin at a local school when an episode of the popular TV series Masterchef caught her attention back in 2010. More specifically a certain special ingredient being used on the show caught her attention. That ingredient was black garlic and Carmel didn’t know it then, but the strong interest it piqued in her meant that by 2017 she and Brett would actually be supplying Masterchef with it themselves!

“I chucked in my job and went and bought an oven in 2014 and started making it,” Carmel recounts her daring move that would lead to the formation of their small batch gourmet edibles business, Springmount Fine Foods.

She admits that mastering the art of making black garlic took quite a bit of trial and error, and there was more than one batch that ended up in the compost before she mastered the art.

“Like most people I assumed black garlic was a variety of garlic, but after a lot of research we realised it was a painstakingly slow process of ageing the garlic in a low temperature oven for 40 days,” Carmel says.

This protracted and precise process creates the sweet, black, sticky delight that adds flavoursome interest – and particularly high antioxidant content – to all manner of fare. It’s perfect, for example, for cheese platters, folded through butter and served on a sizzling steak, scattered over grilled tomatoes or sautéed with mushrooms. It even pairs well with dark chocolate.

“Everyone that has tried it has fallen in love with the unique sweet yet savoury flavour and soft caramelised texture,” Carmel says.

When she bought that commercial oven, she was clearly doing something right as Brett also left his work as a landscape gardener and began working fulltime at their property-based Springmount Fine Foods business as well.

When Carmel and Brett established Springmount Fine Foods in 2015, growing garlic on the property at Springmount, between Creswick and Daylesford, was the main focus right from the start.

While they no longer supply Masterchef with black garlic, they’re producing more of this speciality gourmet goodie than ever as demand has gone from strength to strength. Springmount Fine Foods has become renowned for producing it, along with other specialty gourmet delights like their garlic drizzle range.

When The Local visited Carmel and Brett at their Springmount property and commercial kitchen in recent days, it wasn’t hard to spot the new garlic crop growing in a paddock.

It comprises 25,000 heads, or cloves, of garlic that the two of them planted – by hand! But harvest of the new garlic crop won’t happen until around the end of November – start of December.

“The planting is all done by hand and it’s massive work, just the two of us,” Carmel said.

”Harvest is a monumental job as well but we usually get family members involved with that.

“We also do sauces and vinaigrettes and we have a whole garlic range. One has smoked garlic, one as roasted, and aside from that we also do fruit pastes and relishes.

“Probably our biggest selling product is our garlic drizzle and we’re just about to launch two new versions – one with native mountain pepper and one with chilli oil.”

Other gourmet products of particular note include their fruity little flavour bombs called garnishing pearls which turn a glass of something good into something even better, perfect for special occasions.

“We’ve got our strawberry pearls for champagne, peach pearls for prosecco, and our lime pearls for gin and tonic – which are my favourite. I love them,” Carmel says.

“They have a fine gel coating and a liquid centre that pops with a burst of flavour in the mouth.

“We do a lot of food and wine festivals and it’s shown us how this new generation of foodies are not only looking for exciting food that’s beautifully presented but they are now craving that bit of theatre to accompany the experience.

“That’s why we developed our gourmet pearl range to be able to offer another unique product with a touch of sophistication. They’re for a bit of fun. No-one makes them the same as us and they’re all made with real fruit.”

Carmel and Brett purchase some of the ingredients, like the fruit, that they use to make some of the products in their commercial on-site kitchen, but they grow all their own garlic – and also their own mint – on the property.

Brett says that since COVID, Springmount Fine Foods has been growing each year – “to the point where we’re struggling to keep up with the manufacturing and growing sides of the business,” he says.

“Our daughter, Tia, now works for us part time,” Carmel says. We don’t want to grow too big. We want to stay small and boutique. It suits us.”

The Mastersons admit they’re proud that their products have picked up multiple medals at the Australian Food Awards, the Royal Sydney Fine Food Show and the Royal Hobart Fine Food Show over the past few years.

Suffice to say they’re busy people, working with an expanding list of retailers, chefs and lovers of gourmet foods, and the couple say they have ideas for new products yet to be created.

“Our main market would be wineries, cellar doors and specialty food shops but we’ve also just cracked into Sydney,” Carmel says.

“We’ve got into QE food stores in metro Sydney, and for the last year we’ve had a distributor in Melbourne so we’re getting into the Melbourne market a lot more as well. That’s gone berserk!”

Especially worth noting for locals, is the fact that they’re also preparing to be part of the first ever Kingston Food and Wine Festival scheduled to take place at Kingston, in October this year. In fact Carmel is on the organising committee and is pretty excited about this new addition to the region’s events calendar. She says the new festival is definitely intended to become a regullar annual highlight. So watch this space.

Castlemaine’s Neil Tait has built up an admiring following for his artistry when it comes to decorative ironwork. This local creative – ably assisted by his team – designs and creates wrought iron pieces that are aesthetically pleasing works of art which frequently also serve the most functional of purposes. Neil’s well-established local business, Tait Decorative Iron, uses a variety of materials – including bronze, mild steel, copper and stainless steel, to create a unique range of sculptures and decorative pieces. Garden sculpture, wrought iron furniture, imposing gates, and beautiful balustrades that please the eye while providing a practical function are just a few of the sorts of pieces Neil creates at his local workshop. Neil took the time to chat to journalist Eve Lamb about his work.

Eve: G’day Neil. You’re renowned for your artistry with ironwork! Can you tell us a bit about what you’re working on at the moment?

Neil: I’m currently working on designing an interesting gate with a Waratah flower as a central focal point.

Eve: When you are creating a piece of work what does the process entail?

Neil: The process of commissioning sculpture or custom work involves discussing details of the commission with the client, a site visit, budgeting, material choices providing detail visuals and working drawings.

Eve: Can you tell us a bit about some of your most satisfying or exciting projects to date?

Neil: I’ve had a great range of satisfying projects, working on sculptures for landscape projects, playground elements, and custom gates. There have been so many for private properties but also for public spaces. I’ve done some sculptural works for the Victoria to New South Wales Long Paddock Project. The sculptural pieces were designed by the artist Geoff Hocking and every sculpture had a story with it. Also some interesting pieces for the Catholic Church throughout Victoria, designed by Jenny Steiner, including interior light fittings for churches and decorative installations. Another one was a piece made out of stainless steel for the Botanical Gardens conservatory at Fitzroy, behind Parliament House. We did all the elements in the Castlemaine Botanical Gardens children’s playground, and we’ve just built a giant frog for a public space in Caulfield!…

Eve: Have you ever, or do you currently, work in any other area besides your arts practice?

Neil: My other areas of interest are designing garden layouts incorporating the large range of product my company produces, from pizza ovens to garden sculptures, gates or furniture.

Eve: Where does all of this creativity take place?

Neil: My workshop at McKenzie Hill, Castlemaine.

Eve: What are some of the main challenges that you encounter in your creative practice Neil?

Neil: Some of the main challenges of any creative outcome are constantly having fresh ideas, working within time and cost restraints. To be viable is always a challenge but I’ve been making things and been self employed for over 35 years so I must be doing something right!

Eve: And the main rewards?

Neil: The rewards are many. I’m fortunate to have a very talented team of staff who can make almost anything I design. I also have a son with amazing skill in design and computer skills for the visual and computer work involved on large projects. One thing that always makes my day is seeing a project completed and the client has commented on how it was a good experience through the journey to outcome.

Words: Eve Lamb. Images: Supplied

There was a fair bit of wartangu happening at the Creswick Neighbourhood Centre as part of an occasion worth celebrating recently.

Wartangu? I hear you ask… It’s the Dja Dja Wurrung, Indigenous word for ‘coming together’ and this particular coming together celebrated NAIDOC week with the naming of several significant rooms at the local neighbourhood centre.

Centre manager Chrissy Austin had invited the state Member for Ripon, Martha Haylett, Hepburn shire councillors, centre committee and friends to the event which launched the new Indig names in the language of the Djaara People.

“I approached the Djaara Language Centre to gain approval to name a number of our rooms in Dja Dja Wurrung words in order to begin the passage of integrating Indigenous words into our own everyday language,” Chrissy said.

As a result, the centre’s programs room has become the wartangu (we come – learning/coming together/being together) room.

The computer room/learning lab is now the nyakang nyernang (seeing and hearing – learning/education/getting education room.

The shared kitchen is now the djakitj (food) room while the library is the Djimbayang (teaching/learning) room.

“We’re really keen to see the embedding of the Indigenous language into our everyday language,” Chrissy said.

“A main aim for us is to be more welcoming and inclusive and one of the ways is through language.”

After the naming event took place, Chrissy said that the Indigenous Djarra naming of the CNC rooms was already proving to be a valuable means toward achieving that goal.

“It’s proving to be a really good tool for our teachers and for our volunteers. It’s the start of a journey for us. We’re just hoping to grow it as much as possible and bring people on the journey with us,” she said.

“I want to encourage people to not be afraid to make a mistake with the new names in the rooms. They’re absolutely fantastic.”