Our gardens & orchards

Where it all begins.

Wander out past the tasting centre into the organic vegetable gardens, orchards, olive grove and beehives of our working farm in Wilyabrup.

Providore is a working farm. We grow a lot of our own fruit and vegetables, and source the rest from local suppliers.

Wander out into the garden and you’ll see where so much of what we make begins. Follow the path from the beds to the kitchen to the table, and stop to say hello to the chooks on the way.

Take your time. The garden is open whenever we are.

Start Here

Walk the garden.

More than 50 organic vegetable beds sit behind the building, each signposted with the plant’s history and uses. Wander at your own pace, any day we’re open, 9am–5pm.

Explore our garden

Providore’s organic kitchen garden in Margaret River, where seasonal produce and herbs are grown for use in small-batch gourmet products.

Fresh green herbs growing in Providore’s Margaret River kitchen garden, where seasonal produce is grown for use in small-batch gourmet products.

01 — How we grow

A little untidy, on purpose.

At first glance, our garden beds might look a little disorganised, with all sorts of plants growing side by side. That’s deliberate. Companion plants help each other along and distract pests, and we plant flowers among the veggies to keep the bugs at bay.

We’re also starting to rotate crops that grow above and below ground, so the soil stays in the best possible shape. Everything is grown chemical-free.

Herbs turn up all through the garden, along with the everlastings that come back each year once the weather warms up. Keep an eye out for both on your way to the orchard.

02 — Around the farm

Everything here has a job.

Vineyards, an organic olive grove, orchards, a half-acre organic vegetable garden, beehives and free-range chickens, all on one farm.

Vegetable Garden

Half an acre, always growing.

Around 25 vegetables and herbs at any time, with asparagus, strawberries, beetroot and rhubarb the stars of the show.

Ripe lemons growing on trees in Providore’s kitchen garden in Margaret River, where fresh produce is grown for use in small-batch gourmet products.

Orchard

Quince, Fig & Citrus

The big grey fig trees we cut back each year, a quince right beside them, and lemons, limes and oranges.

Free-range chickens at Providore’s Margaret River property, where fresh eggs are collected and used to make our small-batch fruit curds.

Chooks

The Highline Hens

The stars of the garden, laying fresh eggs for our curds, lemon butter and baking.

Olive Grove

Mount of Olives Grove

About 1,000 organic olive trees, picked and cold-pressed for our extra virgin olive oil.

Honeybee feeding on flowering herbs in Providore’s kitchen garden in Margaret River, where herbs and seasonal produce are grown for use in gourmet products.

Beehives

The Bees

Our bees pollinate the gardens and make the farm’s own honey.

Fresh rhubarb growing in Providore’s kitchen garden in Margaret River, where seasonal produce is grown for use in small-batch gourmet products.

Since 2008

The Rhubarb

First planted in 2008, it just keeps producing. We’ve transplanted it across the path to keep it going.

03 — Garden to table

From the soil to the jar.

Behind the tasting centre, more than 50 organic vegetable beds are each signposted with the plant’s history and uses, so you can follow the whole food chain: from the garden, to the kitchen, to the table.

Our chefs start each day out here, and plenty of what they pick ends up in the range. Oranges from the garden go into our marmalade. Limes go into our dessert sauce. Organic eggs from the chooks go into the lemon butter, passionfruit curd and baking.

An 8-metre rammed-earth wall wraps around the vines and the organic olive grove, where about 1,000 trees give us the olives we cold-press for Mount of Olives oil, and the table olives that go into jars alongside it.

Every bed, tree and chook here has a job to do.

Meet the chooks

Our Highline hens are the stars of the garden, living out by the citrus trees and laying fresh eggs. Collecting them is one of the best jobs on the farm, and the chooks seem to love the company as much as we do.

What to look for

Asparagus, strawberries, beetroot and rhubarb, our garden specialties.
Quince, fig, lemon, lime and orange trees in the orchard.
Herbs tucked in all through the beds, and flowers planted among the veggies.
The beehives, and the Highline hens out by the citrus.

Our Swan Valley Providore has a produce garden of its own too, so there’s something growing at both venues.

“What looks like a jumble is really a small, hard-working patch of the South West, and the best of what we make starts right here in the soil.”

04 — At a glance

The farm, by the numbers.

108

Acres of working farm at Metricup, in the Wilyabrup sub-region

50+

Organic vegetable beds, each one signposted

25+

Vegetables and herbs growing at any one time

1,000

Trees in our organic olive grove

05 — Through the year

What’s growing, season by season.

A rough guide to the garden’s year. Free-range eggs and herbs are with us all year round.

September to November

Spring
Asparagus, the first strawberries, rhubarb and beetroot, lemons and late oranges, and the start of the honey flow.
December to February

Summer
Strawberries at their peak, rhubarb, beetroot, early figs and summer honey.
March to May

Autumn
Figs, quinces and limes, with rhubarb and beetroot still going and the olive harvest getting under way.
June to August

Winter
Olive pressing wraps up, citrus comes on, beetroot and winter herbs fill the beds, and the asparagus rests.