As past of the inaugural North Coast Festival of Flavours, we are hosting a special nose-to-tail beef event – a celebratory 5-course nose-to-tail long lunch using Frida’s own holistically-reared Angus-Wagyu beef which raised on our improved pastures, butchered in-house using seam-butchering techniques, and dry-aged on-site for 60 days.
On Saturday 4 June, Frida’s Field will pay homage to their holistically-reared Angus-Wagyu cattle by hosting a special 5-course nose-to-tail long lunch featuring all their own beef. Located just 10 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.
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, egg yolk, sweet potato chips; Cured and smoked brisket and flank, horseradish, sauerkraut; Woodfired prime cut of Frida’s beef, preserved mushrooms, béarnaise; Slow cooked shin, root vegetables; and Chocolate delice, bone marrow caramel.
$120pp for 5-courses, plus $75pp for paired beverages.