The property was purchased in 2014 by Edward and Jeanie Rawlings. The couple had returned to Australia in 2011 after years of living abroad in Sri Lanka, South East Asia and England. This homecoming was to act as a trial run, testing their ideas around sustainability and regenerative farming, or perhaps more appropriately, testing whether or not they were cut out for a farming lifestyle in general. They soon discovered they loved it, and the investment in Nashua was made.
Inspired by their time in Europe, where restaurants paid close attention to provenance, artisanship and food ethics. The Rawlings soon realised the next natural step was to progress the farm into a restaurant with the intent of showcasing food that tastes amazing, but is also farmed in a manner that actively fights to reverse climate change.
Byron Bay born and bred, Daniel Medcalf’s career has earned him many spent passport pages, from yachts in Spain to New Zealand’s ski fields. He would soon be making a name for himself with Sydney’s Iceberg Group, adding many a notch to his cooking belt with stints at Bondi Beach’s Icebergs Dining Room, The Dolphin in Surry Hills and most recently The Slow in Canggu, Bali.
Medcalf’s style is fresh and clean, fuss-free slow food with an emphasis on sustainability – which aligns perfectly with the Rawlings’ vision for Frida’s Field.