It’s on the cusp of Bangalow in Byron Hinterland’s quaint Nashua that you will find the region’s newest resident, Frida’s Field.

The quintessential farm-to-table eatery sits proudly on a working property, surrounded by the rolling hills of the famously grower-heavy district. Housed in an architecturally designed barn, the eatery is a joint project between the Rawlings family and Icebergs Group alumni Daniel Medcalf, and will be a celebration of the abundant Northern Rivers produce and agriculture.

Opened on September 26, Frida’s Field is a true showcase of the locally grown and sustainable. Set on a mixed farming property managed by Edward and Jeanie Rawlings and their three children, Frida’s was named in homage to the family pig. The eatery focuses on contemporary country dining, serving menus largely crafted with ingredients sustainably grown on site, from the Wagyu-Angus beef raised in the surrounding paddocks, to the fruit and vegetables plucked from the kitchen garden and orchards neighbouring the barn.

“We love the joyous simple pleasures of growing, cooking and eating good food; the way that food connects us with nature and helps us appreciate how completely dependent on the environment we are – not just for our basic sustenance, but also the fundamental contentment it brings,” explains Jeanie of the family’s decision to create an eatery on the property. “The realisation that the way in which food is grown can have such a huge impact on climate change is the driving force behind this project.”

The dining concept will function differently to the traditional restaurant, with a duo of separate offerings hosted within the barn. First and foremost are the long lunches, held twice a month on Saturdays. Picture lengthy communal tables where heaped plates of local produce, cooked over an open fire, will be served to small groups. This menu, like everything at Frida’s, will change with the seasons.

In-keeping with Byron’s famous community ethos, Frida’s will also open on Friday evenings as a more casual affair, with locally farmed meat cooked over coals, alongside buckets of beers and local wines to be enjoyed with friends and neighbours alike.

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