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July 7, 2022

Frida’s Field: nose-to-tail lunch

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The picturesque Frida’s Field restaurant. Photo Kate Holmes.

On Saturday 4 June, Frida’s Field will pay homage to their holistically-reared Angus-Wagyu cattle by hosting a special five-course nose-to-tail long lunch featuring all their own beef.  Located just ten minutes from Bangalow in the Byron Bay Hinterland, Frida’s Field is a 120-acre farm and restaurant with stunning pastoral views known for contemporary country cuisine that celebrates the seasons, their ecological farming practices and the amazing produce of the Northern Rivers region.

One of the dishes from the 5-course nose-to-tail lunch. Photo Mia Forrest.

As one of the hero events in the inaugural North Coast Festival of Flavours, this special celebration features a menu carefully curated by award-winning Chef Alastair Waddell to showcase all parts of the animal to honour of its life and demonstrate that minimising food waste can be a true gastronomic treat. It uses all their own holistically-reared Angus-Wagyu beef, which was butchered in-house using seam-butchering techniques, and dry-aged on-site for 60 days. Example dishes include Charred raw beef, with egg yolk, sweet potato chips; Cured and smoked brisket and flank, with horseradish, sauerkraut; Woodfired prime cut of Frida’s beef, with preserved mushrooms, béarnaise; Slow cooked shin, with root vegetables; and Chocolate delice, with bone marrow caramel.

The lunch will be capped at just 80 guests, and there will be an option to add paired beverages that have been locally-sourced from the Byron, New England and Granite Belt regions.

Head Chef Alastair Waddell, three-time winner of the SMH Good Food Guide’s One Hat Award, together with Frida’s Field founders Edward Rawlings and Jeanie Wylie will provide guests with a talk about the process of developing the dishes on the nose-to-tail menu, butchering the beast, and how holistically-reared beef and pasture diversification improves the organic matter in soils and actively sequesters carbon from the atmosphere.

Frida’s Field founder Jeanie Wylie says, ‘We are extremely proud of the time and energy that we put into managing our beef holistically; and we know that this translates into better quality beef. We’re hosting this lunch so people can come together and taste the difference; to encourage people to be more conscious of where their meat comes from and how it is grown; and get people excited about minimising food waste and using the whole beast by experiencing how delicious less ‘premium’ cuts really are. We understand that there is a lot of controversy around the environmental impact of beef production, but we also know that not all beef is equal – grass fed-and-finished beef that is raised with low-density stocking rates using rotational cell-grazing is completely different from mass produced grain-fed feed-lot beef (just as large scale monocrops of vegetables that have been heavily treated with synthetic fertilizers and pesticides are completely different from small-scale organically grown vegetables). What better way to get people interested in these issues, than by coming together to enjoy delicious food in a beautiful setting?’

How to book:
Saturday 4 June (just one lunch sitting): $120pp for five-courses, plus $75pp for paired beverages. 

Bookings: fridasfield.com
76 Booyong Road, Nashua
Socials: @fridas.field


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