After the success of last year’s inaugural nose-to-tail beef event last year, regenerative farm-restaurant-event space Frida’s Field is bringing back the event bigger and better in April. This time there will be two sumptuous five-course nose-to-tail long lunches, the first held on Saturday April 29 and another on Sunday April 30. The lunches will utilise the venue’s own holistically-reared Angus-Wagyu beef, which is raised on Frida’s Field’s improved pastures, butchered in-house using seam-butchering techniques and dry-aged on-site for 60 days. The menu is flavoursome to say the least – for $120 per person, diners can indulge in the likes of sourdough bread with smoked beef-fat butter, cured brisket, short-rib bacon and neck croquettes, and charred dry-aged rump with oyster and seaweed vinaigrette. Also hitting the plate will be braised shin with aromatic broth and root vegetables, woodfired dry-aged sirloin and ribeye with cafe de Paris butter and green salad, and for dessert, a chocolate, beef fat and ale cake served with smoked fat caramel. Those looking to quench their thirst while devouring some meaty morsels can opt to enjoy their meal with top-tier beverage pairings selected by Frida’s Field award-winning sommelier for an additional $75.

To truly immerse yourself in the holistic farming process, you can attend a beef masterclass for $165 run by head chef Ally Waddell on Friday April 28. Students will enjoy a stroll around the paddocks to see the herd in action and learn how holistically-reared beef and pasture diversification is good for both your plate and the planet. Head chef Ally will then demonstrate how to perfectly prepare different cuts of beef using a range of cooking techniques such as curing, woodfiring, smoking, braising and rendering. Students will learn about the benefits of dry-aging beef, as well as techniques for doing it successfully at home, so you can recreate the Frida’s Field gastronomic goodness. Finally, you will learn how to create and pair beef with a range of flavour-enhancing condiments made from scratch. Don’t worry, you won’t go hungry – the masterclass includes a grazing board of beefy snacks, and drinks will be available for purchase on the day.