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 secure your spot at the table, head to the Frida’s Field website.