Enjoy parkside vibes and ethical sensibilities at New Farm’s The Frond Cafe
Although it remains a major income stream for Australian farmers, there is still a considerable operational and revenue-based divide between crop growers and the corporate buyers behind our largest grocery chains. This discrepancy inspired Hadeel and Anders Doehler to step away from their respective careers as a chemical engineer and medical physicist to open The Frond Cafe. New Farm’s newest nook is taking an ethical approach to casual hospitality, delivering wholesome seasonal fare sourced directly from our hard-working farmers.
It takes a serious commitment to give up cushy corporate jobs for the hustle of the hospitality world, but the calling was too strong for Hadeel and Anders Doehler to ignore. Their vision was to establish a community-minded cafe with a charitable lean – one that sought to give back wherever possible. The kitchen would source seasonal produce from independently owned farms, all fare would be cooked to order, the menu would change regularly and would offer wholesome options with little-to-no chemicals, preservatives or additives. After a year in the planning, The Frond Cafe was finally realised. The cafe opened off Sydney Street a little over two weeks ago, setting up in a family-friendly spot a mere stone’s throw from New Farm Park, boasting a crisp and comfortable aesthetic, welcoming atmosphere and versatile configuration.
The food and drink
As they are new to the hospitality game, Hadeel and Anders have surrounded themselves with a knowledgeable team to help deliver the vision. The kitchen team consists of two experienced chefs who have been given license to experiment freely, altering the menu based on the fresh produce sourced from suppliers. Currently, the menu is divided into sweet and savoury options (plus a child-friendly menu and a sizeable grab-and-go spread), including colourful creations such as house-made granola topped with Greek yoghurt panna cotta, spring onion waffles, stuffed portobello mushrooms and French toast with poached pear. Toby’s Estate has supplied its ethically minded El Futuro blend for The Frond Cafe’s espresso service, with cold-brew and batch-brew options also available. Cold-pressed juice is supplied every 48 hours direct from Stanthorpe, made from apples and oranges deemed not pretty enough for sale by grocery corporations. Taking full advantage of its leafy position, The Frond Cafe is also selling picnic baskets filled with sandwiches, desserts, fruit platters and cold drinks for groups of two, four or six.
In addition to throwing its support behind local farmers, The Frond Cafe is giving five percent of its profits to a rotating selection of charities. To further promote environmental awareness, all takeaway cups cost 30 cents more than dine-in coffee or brew enjoyed in a Keep Cup. That amount is then donated to Positive Change for Marine Life in Byron Bay, which engages in a range of initiatives to protect our oceans, reefs and wildlife. Hadeel and Anders are also currently distributing raffle tickets to help fundraise for various local organisations, with cafe treats and prizes up for grabs. Finally, The Frond Cafe’s space can be utilised for various functions and events, with a tailored and multi-faceted offering suitable for large parties and gatherings.
The Frond Cafe is open now. For all the important details, seek out the cafe’s entry in the Stumble Guide.
The Stumble Guide is our comprehensive Brisbane dining guide with more than 2400 places to eat, drink, shop and play.