Copyright smh
Castlemaine You’d think the hardest thing about running a restaurant that serves only Victorian produce would be cooking without sugar and having to break the news that there’s no coffee. But no: the only factor previously stopping four-year-old fine diner Bar Midland from opening was the dearth of Victorian-made vermouths, amari and other cocktail accoutrements. That’s changed now, with local brands like Beechworth Bitters Company and Marionette making it easy to mix sundowners of quality and character. They’re part of a joyful list that celebrates state-made wine, beer, sake, cider and spirits, chosen with an eye on responsible farming and ethics as well as texture, flavour and food-matching potential. Alcohol-free beverages are no booby prize, either, with an ever-changing range of house-made ferments and teas.
