‘Festival of Flavour’ Nose-to-tail Beef Celebration at Frida’s Field

Frida’s Field, a beautiful 120-acre farm and restaurant located just 10 minutes from Bangalow in the Byron Bay Hinterland, is paying homage to their own holistically-reared Angus-Wagyu cattle by hosting a special nose-to-tail beef celebration over the last weekend in March.

Showcasing all parts of the animal to honour their life and demonstrate how minimising food waste can be a true gastronomic treat, this special event will appeal to dedicated foodies and carnivores with an interest in regenerative farming.

Kicking off on Friday March 25th with a hands-on “seam-butchery” masterclass, beef tasting with paired local wines and beers, condiment creation with herbs & aromatics harvested from Frida’s market garden, plus a stroll around the paddocks to see the herd in action and learn how holistically-reared beef improves the organic matter in soils and actively sequesters carbon from the atmosphere.

The Saturday and Sunday will demonstrate nose-to-tail dining at its finest with a 4 hour 5-course long lunch on each day featuring their own Angus-Wagyu beef carefully curated by Head Chef Ally Waddell, three-time winner of the Australian Good Food Guide’s One Hat Award. From cured and smoked brisket; tartare and prime cuts to braised beef shin and bone marrow caramel – each dish will demonstrate the incredible flavours and textures of the whole beast. Matched local beverages will further enhance the experience.