The
Good Life
Snacks, sunsets and regenerative Iona Herbs’ bountiful basil dining in Byron Bay Victoria Cosford
Summer Sundowners at Frida’s Field Frida’s Field is a 120-acre regenerative farm and restaurant located in the picturesque hamlet of Nashua, just ten minutes from Bangalow in the Byron Bay hinterland. Since launching in September 2020, their three set menu lunch services per week have cemented their reputation for distinctive contemporary country cuisine which is seasonal, produce-driven and hyper-local. Now, Frida’s Field is expanding its offering with a Summer Sundowners sitting on Saturday afternoons from 4pm starting 11 November. Set up al fresco on the venue’s expansive lawns, guests will enjoy casual snacks and drinks while watching the sun set over the lush pastures, orchard-lined hills and newly-planted 500-tree rainforest regeneration project. Think ploughman’s plates with house-made terrines, pickles, chutneys, locallymade cheeses and vegetable crudités. Plus a selection of
tartines (open-faced sourdough sandwiches) – including grilled beef with Café de Paris butter; fish rillette with farm pickles; or grilled zucchini and ricotta. Curated by Scottish-born and trained chef Alastair Waddell (previously Harvest Newrybar), the evolving snacks menu will follow a similar ethos to their signature lunches with seasonal produce sourced directly from the onsite market garden, food forest orchard, and, when available, herd of holistically-reared Angus-Wagyu beef cattle. Local dairy products and additional produce is sourced via weekly trips to the Byron Bay Farmers Market. Cheers the spectacular golden hour light, with a range of cocktails comprising local spirits and house-made syrups using Frida’s homegrown ingredients like lemon myrtle, elderflower, and fresh herbs. Local beers and minimal-intervention wines are also on offer.
Photo Jess Kearney Co-founder, Jeanie Wylie, explains: ‘those few hours around sunset are just the most magical time of day at Frida’s Field. The venue faces northwest, which is the perfect orientation to see the sun setting and capture that incredible golden hour light which makes all the trees and fields sparkle. Our long lunches will always be our signature experience where Chef Ally’s talent absolutely shines, but we can’t wait to welcome people onto the terrace to enjoy a casual sundowner.’ Immersed in the beauty of nature with views that roll on forever, Summer Sundowners at Frida’s Field is designed to showcase the taste of the Northern Rivers and foster a relaxed and festive atmosphere as people start to unwind for Christmas and summer holidays. Bookings are encouraged, (fridasfield. com) but walk-ins are welcome.
Beautiful bountiful basil, that’s what’s blooming at the moment. I hardly need Pam Morrow to tell me this though: for someone as disastrous a herb grower as I am, I’ve recently witnessed a profusion of basil on our sunny balcony and I’m not even sure where it came from! Pam of Iona Herbs is herself a master herb grower, evidence being her stall of potted seedlings, all certified organic, all so vigorously, greenly healthy. She tells me that not only is it basil’s time to shine but also that of thyme, oregano, sage, marjoram – herbs calling out for tomatoes – and that this is when you should be planting them. I want to know the difference between marjoram and oregano as I’m aware they’re similar. According to Waverley Root, ‘the two have been thoroughly confused since the beginning of their histories’ – but in fact oregano ‘smells and tastes stronger than the delicate sweet marjoram.’ Pam knows this, of course, and shows me the two, the oregano with darker fatter leaves. ‘Some companies mix it up,’ she tells me, ‘they sell marjoram as oregano.’ But back to that basil. Related to mint, its pungency means that at the slightest touch, its fragrance is released. Most excesses of basil find their way into pesto, that Genovese paste commonly stirred through pasta, but I’ve long loved using it in an utterly simple Claudia Roden recipe for fish. Ideally the fish used should be a firm meaty one like tuna or swordfish, which you arrange in an oiled baking dish and strew with pitted black olives, capers, chopped tomatoes and an entire bunch
Pat Morrow from Iona Herbs is a master herb grower. of chopped basil. Scatter over seasoning, dried breadcrumbs and a slick of olive oil then bake in your hottest oven until done, by which stage the basil has crisped up gorgeously.
Q Iona Herbs is at Mullumbimby Farmers Market every Friday from 7 to 11am.
*EXCLUDES SPECIALS
Tickets include cocktail on arrival, 3 course meal, pulsating performances, prizes, a glitter station and more!
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