The on-farm restaurant has beautiful hinterland views. Photos K Holmes.
Frida’s Field is an on-farm restaurant based in Nashua, just ten minutes from Bangalow. Hosting three long lunches per week on Fridays, Saturdays and Sundays – the lunches are a communal feast with a set menu (either omnivore or vegetarian) of multiple dishes shared amongst the members of each booked party. Generally taking around three hours, they commence with sourdough, cultured butter and confit garlic, followed by three starters, then a main dish with three sides, plus dessert.
The ‘contemporary country’ menu is carefully curated by Chef Alastair Waddell – three-time winner of The Australian Good Food Guide’s One Hat Award. A Byron Bay resident since 2017, Ally has forged strong connections with many local growers and producers who help him deliver delicious, produce-driven cuisine.
The beautiful hinterland views are as much of a drawcard as the delicious food. The restaurant is housed in a modern interpretation of a classic Australian shed, which was architecturally designed to bring the idyllic pastoral views inside – with large openings on three sides of the building so guests feel surrounded by nature while enjoying their meal. Guests often spill out onto the expansive lawn terrace between courses and sit under the towering trees.
Opened in September last year, Frida’s Field is the keystone of husband-and-wife team Jeanie Wylie and Edward Rawlings’ goal to create a viable small farm enterprise that can sustain them and their three young children over the long term while transforming the 120-acre property from a blank canvas into a productive, diversified ecological farm. They have a small herd of Angus-Wagyu cattle, which they manage with holistic principles; a small diversified agroforestry orchard, which they plan to extend; plus the beginnings of a market garden.
After seven months of the restaurant operating successfully with amazing support from their customers and team members, the Rawlings are excited to keep pushing their vision forward. As a small family-run enterprise, it is a slow process, but one that they feel grateful to be working on.
Frida’s Field restaurant, Nashua.
Bookings: fridasfield.com
Long lunches every Fri, Sat and Sun.
They manage cattle with holistic principles before they cut their throat and eat their flesh. Well yum yum.