After the success of last year’s sold-out Nose-To-Tail Beef Celebration at Frida’s Field, they’re doing it again over the last weekend in April! A homage to their holistically-reared Angus-Wagyu cattle, the event showcases all parts of the animal to honour their life, experience the superior quality of holistically-reared beef, 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. There will be an entirely new menu, so guests who enjoyed last year’s event as well as those who missed out will be able to experience a whole new range of creative nose-to-tail beef dishes.

Kicking off on Friday, April 28th with an interactive Beef Masterclass run by Head Chef Ally Waddell, two-time winner of the SMH Good Food Guide One Hat Award – including a recently awarded 2023 Hat for Frida’s Field.

In this exclusive workshop, limited to just 20 guests, Chef Ally will demonstrate how to perfectly prepare different cuts of beef using a range of cooking techniques such as curing, wood-firing, smoking, braising and rendering. Students will learn about the benefits of dry-aging beef as well as techniques for doing it successfully at home. And finally, how to create and pair beef with a range of flavour-enhancing condiments made from scratch.

Students will enjoy a stroll around the paddocks to see the herd in action and learn how holistically-reared beef and pasture diversification improves the organic matter in soils and actively sequesters carbon from the atmosphere.

The Saturday and Sunday following the workshop will demonstrate nose-to-tail dining at its finest with a 5-course long lunch on each day featuring our own Angus-Wagyu beef to be enjoyed at a leisurely pace over 3 to 4 hours.

From cured brisket and short-rib beef bacon to braised shin and smoked beef fat caramel – each dish will demonstrate the incredible flavours and textures of the whole beast. The experience can be further enhanced with paired beverages curated by our Australian Wine List of The Year goblet winning sommelier Moira Waterfall.

Full details including menu + Beef Masterclass and Nose-To-Tail Lunch bookings at