Our Story
a little farm with a big dream
Frida’s Field is a small, family-owned-and-operated agri-business that was started in 2015 by husband and wife team Jeanie Wylie and Edward Rawlings.
As passionate “foodies”, our love of cooking developed into an interest in growing food and a desire to live on the land to be involved in ethical food production. We are dedicated to showing that food can be grown in a way that not only tastes amazing, but also helps to actively reverse environmental degradation by using regenerative farming techniques. We have always believed that quality is at the heart of sustainability, so in everything we do we strive to deliver an incredible experience to our valued patrons.
When we are not booked out with weddings, Frida’s Field is open as a farm-to-table restaurant which serves bountiful set menu long lunches - all wedding couples are provided with a complimentary long lunch at Frida’s Field so they can sample our amazing team’s outstanding cooking and hospitality service.
By choosing to celebrate your marriage with a wedding at Frida’s Field, you’ll be supporting us to keep expanding our ecological farming system and its integration with our farm kitchen (see below for more details).
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POWERED BY SOLAR & COMPOSTING WASTE
Frida’s Field is powered by a 33,000 watts solar system which we were able to install by re-investing profits raised by the support of our valued customers. We recycle all of the vegetable food waste generated by the restaurant into compost which we use on our orchards. Green waste from around the farm is composted for use on the gardens. Our kitchen team has recently started creating Bokashi (an ancient Japanese lactobacillus-fermented composting technique) to help deal with the meat and dairy waste generated at the restaurant; as well as proactive measures to reduce our food waste by using off-cuts to make useful products such as ferments.
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TREE PLANTING FOR REFORESTATION & BIODIVERSITY
We have planted over 3,500 new trees on our farm - a mix of original Big Scrub rainforest species, other natives, fruits and ornamentals. These have been planted within our food forest orchard and around the property - including a large riparian zone regeneration project conducted collaboratively with Landcare and Big Scrub Regeneration. For every wedding held at Frida’s Field, we plant a tree on our farm which couples are welcome to revisit over the years.
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ORGANIC GARDENING
We run a quarter acre market garden where we grow a variety of different herbs and vegetables for use in our restaurant. We use minimal tillage, with just a hand-pushed rotary hoe. And prepare our beds with a thick layer of compost and organic sugar cane mulch. We use regular crop rotation and experiment with companion planting from time to time. We do not use any synthetic herbicides or pesticides. And we only use all-natural organic fertilisers.
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HOLISTIC MANAGEMENT
We run a small herd of Angus-Wagyu cattle which we breed and manage with holistic principles. Our 120 acres is divided into 16 smaller paddocks that we rotate the cattle through every few days. This improves the organic matter in our soils which actively removes carbon from the atmosphere.
