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Farm-to-table restaurant Frida’s Field arrives in the rolling hills of Byron Bay Farm-to-table restaurant Frida’s Field arrives in the rolling hills of Byron Bay Farm-to-table restaurant Frida’s Field arrives in the rolling hills of Byron Bay Farm-to-table restaurant Frida’s Field arrives in the rolling hills of Byron Bay Farm-to-table restaurant Frida’s Field arrives in the rolling hills of Byron Bay Farm-to-table restaurant Frida’s Field arrives in the rolling hills of Byron Bay

Farm-to-table restaurant Frida’s Field arrives in the rolling hills of Byron Bay

On a working cattle property in the picturesque town of Nashua, on the fringe of Bangalow in the Byron Bay hinterland, sits Northern Rivers' newest dining destination – Frida's Field. The farm-to-table restaurant has opened its barnyard doors, serving the property's own sustainably grown ingredients (think wagyu-Angus raised in surrounding paddocks and fresh produce plucked from its on-site gardens and orchards) across Friday dinners and Saturday long lunches.


The contemporary, country-style dining concept is a joint project between Edward and Jeanie Rawlings, owners of the Frida’s Field farm property, and long-time Icebergs chef Daniel Medcalf, who has recently returned to the region following a stint as executive chef at Canggu’s The Slow. The Frida’s Field restaurant is housed within a striking barn that enjoys sweeping views over the hinterland farm, with diners treated to a seasonally changing menu that melds Daniel’s ‘simple, in season and tasty’ ethos with the Rawlings’ innate philosophies around food, regenerative farming and connection to the land.

Frida’s Field (for those wondering, it’s named after the Rawlings family pig) will open first and foremost for Saturday lunches – think long communal tables dotted with small groups, and seasonal share dishes brimming with local produce, prepared over an open fire. The long-lunch menu will change with the seasons, with its current spring feast ($95 per person) featuring plates like smoky eggplant with whipped goat’s cheese, sobrasada with pickled green chilli, whole roasted sirloin with olive oil, mustard and lemon, and roasted Yamba mulloway with capers, lemongrass and young beans. The lunches also offer a separate vegetarian menu that spotlights the farm’s rich produce bowl through vibrant plates of garden pickles and spring radishes, and dishes like Russian kale and onion fritters with espelette and saffron mayo, asparagus and gruyere tarts, and sugarloaf cabbage with peas, fennel and sheep’s cheese.

The long lunches are held every Saturday from 12:30 pm, with seats to be pre-purchased online – though, you’ll want to be quick as its first batch of lunch dates are selling out fast. The Friday evening dinners will be launched soon and will adopt a more casual, community-minded vibe with locally farmed meat cooked over coals, joined by buckets of beers and local wines. The Frida’s Field team also plans to soon be selling its own deli-style goods – like bresaola from the farm’s cattle, capicola from local pigs, plus terrines, pickles and cheeses – to the public from an on-site farm shop.

For more details and to book, head to the Frida’s Field website.

Image credit: Kate Holmes

The Stumble Guide is our comprehensive Brisbane dining guide with more than 2400 places to eat, drink, shop and play.



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