Nestled on 120 acres in the picturesque Byron Bay Hinterland is a true paddock-to-plate eatery, delightfully named Frida’s Field. There you will find a blank canvas in the process of being transformed into a productive farm that grows an abundant variety of foods using regenerative techniques. The owners, Edward Rawlings and Jeanie Wylie wanted to share this produce and ethos with others, so they hold long lunches several times a week, operate farm tours and a market garden. To learn more about the couple’s tree-change Jeanie Wylie is my guest today. We discuss:
The most loved location on her family owned farm.
Jeanie and partner Edward weren’t always from the country and she shares how their love for the land began with their love for cooking.
It all started with a big ginger pig called Frida and a 120-acre blank canvas to turn their dreams into reality.
Edward learnt about holistic land management and the way they implement these concepts.
All the produce they grow including fruit, nuts, vegetables, herbs, spices, bush tucker, meat and eggs are used in their restaurant.
It’s not what you grow, it’s also how you grow it that’s important to Jeanie and Edward.
The regenerative farming techniques they are using on their property and in the restaurant.
To share this with others, Jeanie hosts long and slow 3–4-hour lunches a few times a week.
What Jeanie loves most about living this way and, the impact it has had on her life.
The most unexpected thing to happen since starting.
Most common misconception about life on the land.
Jeanie’s ultimate dream for the future.
We hope to see you back on the road soon, to learn more about how Australia grows on the next episode of Australian Farmers with Angie Asimus.