Frida’s Field

Frida’s Field is a paddock-to-plate eatery on a regenerative farm 25-minutes south-west of Byron Bay. It’s owned and operated by Edward Rawlings and Jeanie Wylie, who live there with their three young children. They’re joined by a former Dolphin Hotel chef, Daniel Medcalf, who, after working in Sydney, moved to Bali where he was executive chef at The Slow.

Ingredients are grown in an orchard directly behind the restaurant and in another garden nearby. Rawlings and Wylie use regenerative farming practices (including interplant crops, forest trees and biomass plants, and actively pruning and mulching plants) to promote ecological growth and sustainability. They also run a small herd of Angus-Wagyu cattle in a surrounding paddock.

Frida’s Field only trades a couple of days a week for long lunches (which require a booking), with the food cooked on an open fire and served at communal tables.

Frida's menu changes with the seasons – you might find dishes such as smoky eggplant with whipped goat’s cheese; terrine made from organic chicken, pork and sherry; a whole-roasted sirloin with mustard and lemon; Russian kale and onion fritters; an asparagus and Gruyere tart; and a dessert of local berries, chocolate crémeux, salted caramel, almonds and oats.

There's also a self-contained onsite cottage, a renovated guest house from the 1890s, that's available to book for a stay. It has its own chef's kitchen, stunning farm views, and big windows that let in plenty of sun.