We went to Sydney last week for the opening of our dear friend Joosts Greenhouse at Circular Quay. What an inspiration.

Ideas have been distilled, improved developed, and new technology introduced since we were at the Greenhouse at Federation Square in the summer 2009. Walls that capture carbon, a frame that was fabricated on site by an amazing machine that cut each individual piece, labelled it and handed it to the guys to bolt together like a meccano set, all fabricated from recycled metal. Kitchen waste composted on site and used to grow veg on the roof, grain delivered each day to be ground on site to make the bread /pasta/and pizzas, even the oats are rolled to order for your muesli.

And then there is the mineral water. In a world first and only possible with the support of Joost we have started bottling our sparkling mineral water direct from the spring in recyclable Eco Kegs. Joost is making cola, lemonade and tonic water in house with our mineral water as base as well as serving it in its beautiful natural state in jam jars of course.

If you are interested in your environment, design, food or new ideas or the endless possibilities we all have to make a change for the better you must go and see this building. Just don’t eat the strawberry walls, their magic.

An Australian first! Local Natural Mineral Water available in recyclable Eco Kegs.
These kegs are light weight and fully recyclable.

Daylesford and Hepburn Mineral Springs Co are very excited about their new products: Australian made soft drinks with true organic certification!

Organic cola with real cola nut flavour and a traditional style lemonade will bring back memories of yesteryear.

Next in line, batch fermented organic ginger beer.

Daylesford & Hepburn Mineral Springs Co. are excited to be involved in next years’ Daylesford World’s Longest Lunch.

Our world’s longest lunch table will be set in the English romantic garden at Stuart Rattle’s beautiful Musk Farm, with all proceeds going to the Daylesford Primary School kitchen garden project. Andrew Dennis (Daylesford’s Perfect Drop) will be joined by Adam D’Sylva (Coda) and David Ricardo (Pearl) to prepare the best produce from our region, matched with equally enticing wines.
MARCH 4th 2011, 12.00pm - 4.00pm

More information and to purchase tickets
www.daylesford.eventbrite.com

The Fine Show Australia show was held in Melbourne, September 13th-16th 2010 at the MCEC.

For all that visited us, thank you.
We had overwhelming feedback about our products and our stand design and very much enjoyed building new relationships with business owners and customers.

We will be next exhibiting at the Sydney Restaurant 2010 show from October 25th- 26th at the Royal Hall of Industries. 
We are also the offical water sponsor for this event. More information about the Sydney show www.restaurantevents.com.au

Wine Australia is hosting the 2010 Landmark Australia Tutorial in the Yarra Valley, Victoria from September 20^th – 24^th. The intensive course consists of a series of tastings and themed master classes charting the development of Australias’ fine wine credentials. Wine Australia has invited applicants from Australia’s leading wine professionals to join the best and brightest opinion leaders from around the world in the five-day tutorial.

Daylesford & Hepburn Mineral Springs Co has been selected by Wine Australia to be the water sponsor for the tutorial due to the company’s commitment to quality while focusing on sustainabitily.The local mineral water was selected as the perfect accompanyment to the fine wine served at the event.

The 14 participants who are attending the Landmark Australia Tutorial in the Yarra Valley are:

Ms Sarah Ahmed, freelance wine writer and educator, United Kingdom
Ms Kim Bickley, sommelier, Hilton Hotel, Australia
Mr Tony Love, wine writer, News Ltd. metropolitan newspapers, Australia
Ms Karen MacNeil, chairman, Rudd Center for Professional Wine Studies at the Culinary Institute of America, United States
Mr Kenichi Ohashi, president, Yamajin Co. Ltd., Utsunomiya, Japan
Ms Lisa Perrotti-Brown MW, Asian wine correspondent and reviewer, eRobertParker.com and The Wine Advocate, Singapore
Ms Diwen Qiu, managing editor, “Wine in China” magazine, Singapore
Dr Edward Ragg, wine writer, educator and consultant, Dragon Phoenix Fine Wine Consulting, China
Mr Thomas Rydberg, wine writer, Ekstra Bladet, Denmark
Mr Joerg Sievers, editor, Weinwirtschaft, Meininger Publications, Germany
Mr Jon Troutman, senior editor, Cork’d, USA
Mr Simon Tam, wine journalist, educator and consultant, Independent Wine Centre, Hong Kong
Ms Fongyee Walker, wine writer, educator and consultant, Dragon Phoenix Fine Wine Consulting, China
Mr Thomas Woolrych, buying manager, Direct Wines, United Kingdom

More information on the Landmark Wine Tutorial
http://www.landmark-wineaustralia.com

The team at Daylesford & Hepburn Mineral Springs Co. are excited to announce they have expanded their business and are now taking orders from Sydney customers.

This exciting development has been undertaken due to the high demand for their products from Sydney siders and the increase awareness and use of companies conscious of their of carbon footprint.

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These are our new fruit and sparkling mineral water flavours.

The flavours are:-

Lemon

Orange & Passionfruit

Pink Grapefruit

Blood Orange

Apple

they contain no cane sugar

no sodium benzoate (preservative 211)

no artificial colours or flavours

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