In the fertile heartland of the Northern Rivers, farm-to-table dining is more than a culinary trend—it’s a philosophy rooted within our landscape and farming communities. it's where menus, shaped by the seasons, celebrate the profound connection between land, producer, and plate.
WRITTEN BY DONNA RISHTON-POTTER
Beyond the ethical and environmental benefits, the true highlight of the movement is the food itself. We’re spoilt here; our local markets brim with freshly harvested produce, seafood comes straight from the trawler, and chefs are on a first-name basis with the farmers who rear their livestock. Some restaurants are even built on the very farms they source from. But this ethos goes beyond reducing food miles. Simply put, when farm-fresh produce is in the hands of chefs who favour provenance over convenience, flavour reigns supreme.
LOCALE met five passionate chefs bringing the region’s freshest flavours straight to the table.
Farm & Co. Restaurant
It’s hard to surpass the dining experience at Farm & Co. Restaurant, Cudgen. Set against 52 acres of picturesque farmscape—fields of golden sunflowers, rows of macadamia trees, and the setting sun—it’s the kind of place you take visitors you want to impress. Beyond the beauty, this is a true paddock-to-plate experience, where ingredients are harvested just metres away and every dish tells a story of time and place.
Helmed by the formidable pairing of Venue Manager, Amy Brown, and Head Chef Millie Ryrie (both formerly of Rick Shores), the mouthwatering menu is dictated by what’s fresh and abundant. Charred eggplant dip made from just-harvested produce, locally caught snapper in coconut sauce infused with kaffir lime and curry leaves, and smoked lamb shoulder with green olive tapenade burst with colour and flavour. Cocktails too, feature house-made syrups infused with citrus and herbs grown on-site. “Using whatever is in season forces you to think creatively,” says Millie. “It’s exciting and ever evolving.”
Sustainability is at the heart of it all—veggie scraps feed the worm farm and eggs come from the free-roaming hens. Anything not grown on-site is sourced from local suppliers like Tropical Fruit World, Cabarita Butcher, and Earth Beer who all align with Farm & Co.'s ethos of quality and freshness.
More than a meal, Farm & Co. Restaurant is both a wholesome and decadent sensory feast—an ode to the land and the flavours it yields.
Frida’s Field
Tucked in the Bangalow hinterland, Frida’s Field is a 120-acre regenerative farm owned by visionary farmers Edward Rawlings and Jeanie Wylie. Their converted barn turned hatted restaurant, now a space where food, farming, and community intersect.
Leading the charge is multi award-winning chef Ally Waddell, whose commitment to provenance and sustainability shapes every dish. His hyper-seasonal menu, changing every six weeks, is dictated by peak-season produce—much of it harvested mere hours before reaching the plate. Communal tables overlooking lush pastures set the stage for an unhurried three-course long lunch, where dishes like pasture-raised Angus-Wagyu beef, woodfired to perfection, and heirloom vegetables brightened with house-fermented vinegars, showcase the best of the season. The beverage list champions small-batch, minimal-intervention wines, and cocktails infused with foraged botanicals.
Beyond the plate, Frida’s Field is driven by a philosophy of working with the land, not against it. “Farm-to-table isn’t a marketing gimmick,” says Waddell. “It’s about developing strong connections with local farmers and supporting sustainable and organic practices.” He believes chefs have a responsibility to source ingredients thoughtfully, avoid endangered species, and reject mass-produced supermarket goods. “The freshness, the purity of flavour—you only get that when you’re doing it authentically.”
His passion is unmistakable, reflected in a produce-driven dining experience that is as intentional as it is flawless.
The Paddock Restaurant
High in the Scenic Rim, The Paddock Restaurant at Beechmont Estate is a masterclass in modern Australian farm-to-table dining, where the connection between land and plate is woven into every element of the experience.
Led by Executive Chef duo Chris and Alex Norman, the kitchen champions hyper-local, sustainable, and ethically sourced produce, embracing nose-to-tail and root-to-stem cooking with an artistry that is both refined and unpretentious. Chef Chris, whose background spans Michelin-starred kitchens in the UK, curates a menu that shifts with the seasons, honouring the region’s bounty.
Expect dry-aged beef from nearby farms, ocean-fresh seafood from Southeast Queensland, house-cured charcuterie, and heirloom vegetables harvested just steps from the kitchen. Fermenting, curing, and smoking techniques speak to the restaurant’s a zero-waste ethos.
Pastry Chef Alex brings a creative finesse to desserts, transforming local produce into dishes like the Roasted Apricot Financier with apricot kernel ice cream, estate honey, and native thyme granita.
Set against a backdrop of misty valleys and rolling hills, vaulted ceilings and glass doors frame sweeping views to create a dining experience that is immersive, wholesome, and quietly luxurious. While each dish served is a masterclass in thoughtful, sustainable gastronomy and well worthy of the chef hats they wear.
Paper Daisy
The crashing waves of Cabarita Beach serve as the soundtrack to Paper Daisy’s dining experience. Set within the acclaimed boutique hotel Halcyon House, this hatted restaurant by the sea is helmed by Executive Chef Andrew Milford, who brings both global experience and a deep reverence for local produce to his kitchen.
A long-standing advocate for farm-to-table dining, Milford’s menus celebrate seasonality, sustainability, and simplicity, where carefully sourced ingredients take centre stage. “The fresher the produce, the less we need to do to it to make it shine,” he explains.
The menu, inspired by its coastal surroundings, evolves with the seasons. A recent highlight includes sand whiting, caught in the Tweed River’s mouth the night before, grilled over a wood fire and served with ripe tomatoes, almonds, and Australian olive oil. Flame-kissed Glen Innes rump cap pairs with poblano chillies stuffed with confit Dutch cream potatoes. Stradbroke Island oysters shine in summer, while winter welcomes soft shell Bay Lobster, given a southern-fried twist with braised local greens and ranch dressing.
Milford’s deep connections with Northern Rivers producers define Paper Daisy’s ethos. Jumping Red Ant Farm provides a year-round bounty with produce grown in Bilambil, while Australian Bay Lobster in Chinderah ensures the finest and freshest seafood. “The proliferation of small, mindful producers in this region makes it an exciting time to be a chef,” he says.
With its elegant coastal setting, impeccable selection of minimal-intervention wines, and a menu that speaks to both land and sea, Paper Daisy offers an immersive Northern Rivers dining experience.
Francisco’s Table
For chef Francisco Smoje, food is a love letter to the land. His roving restaurant, Francisco’s Table, brings farm-to-plate dining to life in community halls, private residences, and countryside locations across the Northern Rivers and Gold Coast. Now focusing on bespoke catering, Francisco’s Table offers an unforgettable taste of the region at weddings and private events.
Having called the area home for over 30 years, Francisco has cultivated deep relationships with local farmers and fisheries. He also grows much of his own produce on his lush property in Stokers Siding, ensuring that every dish reflects the richness of the land. His menus are a feast of stories—each ingredient a tribute to the growers and artisans who shape the region’s vibrant food culture.
At the heart of Francisco’s philosophy is communal dining, where shared plates highlight the best seasonal produce. Handmade pasta infused with just-picked herbs, woodfired local meats paired with vibrant farm-grown sides, and delicate seafood dishes showcasing the freshest coastal offerings create a deeply immersive dining experience.
More than a meal, Francisco’s Table is about preserving its culinary heritage and fostering connections—between farmer and chef, and between the land and those who gather to enjoy it.
Forest
True to its name, Forest restaurant in Byron Bay is immersed in nature—set within 45 acres of subtropical rainforest, where the land shapes both the setting and the plate. Here, more than 80% of ingredients are sourced from local farmers, fisheries, and artisans within a three-hour drive, celebrating provenance, seasonality, and sustainability. Every dish is an homage to the region’s rich food culture, where ethically farmed and foraged produce take centre stage.
Recently joining the Forest team, Executive Chef Tiffany Jones brings over 30 years of experience in hatted restaurants, luxury hotels, and world-class catering. Passionate about provenance, she works closely with local farmers, growers and artisans to craft ingredient-led menus, with the restaurant also cultivating its own herbs and harvesting honey from on-site beehives.
Signature dishes showcase line-caught seafood, whole-beast butchery, and native ingredients sourced in collaboration with Indigenous communities. From delicate crudos to slow-cooked mains infused with the essence of the Northern Rivers, Forest offers a refined yet relaxed take on modern Australian cuisine.
Sustainability extends beyond the plate—every ingredient is used to minimise waste, meats are ethically sourced, and all produce arrives in 100% recycled or bio-packaging. More than a meal, Forest is a conscious celebration of the land.
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