Bar Midland: A Testament to Sustainability, Provenance, and the Beauty of Productive Gardens
There is something undeniably special about walking through a garden where food is grown with intention—where each leaf, each root, each flower is nurtured not just for sustenance, but as part of a philosophy that honours the land, the seasons, and the act of growing itself. This is precisely what I experienced when I visited Bar Midland’s chef, Alex Marano, and his garden in Chewton, where much of the produce for the restaurant is cultivated.
Nestled in the heart of Castlemaine, Bar Midland is more than just a restaurant—it’s a living, breathing expression of sustainability, provenance, and a deep commitment to the land. Every dish that graces the tables at Bar Midland tells a story of its origins, its growers, and the careful stewardship that ensures its quality. Their approach to food is one that resonates deeply with my own beliefs about productive gardens and living well.
The Chewton Garden: Growing with Purpose
Chef Alex and his wife Dani have created a garden that is more than a source of produce—it is a reflection of their values. Here, the food is grown without chemicals, guided by organic and regenerative practices that enrich the soil and support biodiversity. This thoughtful, hands-on approach ensures that the ingredients used in Bar Midland’s kitchen are fresh, flavourful, and inherently connected to place.
Walking through their garden, I was reminded of why I champion productive gardens—not just as spaces to cultivate food, but as living ecosystems that sustain us, both physically and emotionally. A truly productive garden is not simply about yield; it is about working in symbiosis with nature, creating balance, and fostering abundance in a way that is restorative rather than extractive.
A Menu that Celebrates Provenance
Bar Midland’s menu is a reflection of the rich landscape of Victoria. They celebrate ingredients that are indigenous to this land, as well as introduced species that have become part of our culinary fabric. Their ethos extends beyond traditional farm-to-table concepts, embracing regenerative agriculture, foraged ingredients, and wild foods. Even the wine list is carefully curated to showcase the best of Victorian growers and makers, reinforcing their hyper-local approach.
One remarkable example of their commitment to provenance is Alex’s approach to sugar. Given that sugar is not commercially grown in Victoria, he has taken it upon himself to grow sugar beets and produce his own sweetener. This resourcefulness ensures that even the most fundamental ingredients align with Bar Midland’s ethos of sourcing and creating everything as locally as possible.
This philosophy speaks to the power of provenance—of knowing where our food comes from and valuing the hands that grow it. It is an approach that echoes through my own work with productive gardens and preserving, where every decision is guided by an appreciation for the land and the rhythms of the seasons.
Sustainability as a Way of Life
Sustainability is often discussed in the context of food, but at Bar Midland, it is embedded in every aspect of their operations. From their relationships with local farmers and producers to their commitment to minimising waste, sustainability is not a marketing buzzword—it is a way of life. They honour the traditional custodians of the land, the Jaara Jaara people of Dja Dja Wurrung Country, and work in a way that respects and uplifts the land’s natural cycles.
This is the essence of true sustainability—not just growing food responsibly, but considering how each choice impacts the broader landscape. It is about connection, stewardship, and a genuine respect for the intricate web of life that supports us.
Overcoming Challenges: Managing Kikuyu Grass Organically
One of the greatest challenges Alex has faced in establishing his garden is the relentless spread of kikuyu grass. Given his commitment to organic practices and his refusal to use chemical sprays, he has developed a strategic three-year plan to eradicate this invasive weed. The process begins with laying down plastic sheeting, which is then covered with mulch, effectively smothering the kikuyu over time.
In the meantime, much of his produce is grown in large above-ground garden beds and pots, allowing him to cultivate a diverse range of vegetables and herbs without interference from the encroaching grass. This approach is a testament to the fact that constraints often create opportunities. His efforts demonstrate that if a restaurant can successfully grow its own produce in pots and raised garden beds, then anyone—regardless of space limitations—can cultivate something meaningful, whether on a balcony, in a courtyard, or within a small backyard.
Living Well Through Connection to Land and Food
Visiting Alex’s garden and experiencing Bar Midland’s approach to food reaffirmed my belief that living well is deeply tied to our connection with the land. When we grow, harvest, cook, and eat with mindfulness, we nourish more than just our bodies—we cultivate a way of life that is fulfilling, rooted, and sustainable.
Bar Midland is a shining example of what is possible when food is treated as more than a commodity. It is a place where every ingredient has a story, where sustainability and provenance are woven into each dish, and where the act of dining becomes an experience of connection—to the land, to the growers, and to the community.
In many ways, their approach mirrors my own ethos with productive gardens—creating beauty and abundance in a way that is thoughtful, intentional, and always in symbiosis with nature. It is a reminder that good food is not just about taste, but about the journey it takes to reach our plates, and the values that shape its path.
If you’re passionate about sustainable gardening, provenance, and the beauty of growing your own food, explore my workshops and resources. Join me in cultivating a life that is abundant, connected, and in tune with the rhythms of nature.
Explore my workshops:
~ Garden Design with Natasha Morgan – Craft a garden that balances structure, beauty, and functionality.
~ The Productive Garden with Natasha Morgan – Learn how to grow abundantly, no matter your space.
~ The Wicking Bed Garden with Natasha Morgan – Build a self-watering, water-wise garden for effortless growing.
~ Preserving The Seasons with Natasha Morgan – Capture seasonal flavours with time-honoured preserving techniques.
~ Introduction to Backyard Chicken Keeping with Saffron and Natasha – Learn how to raise happy, healthy chickens at home.
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Thanks so much for following along—I love sharing this journey with you.
Natasha xx
