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Frida’s rainforest-timber barn, overlooking green fields, cattle and climbing-friendly trees, is idyllic. Relaxed. Tailor-made for long lunches.

Behind the rustic restaurant is where the work happens, with a thriving market garden of produce such as bananas, Brazilian spinach, cranberry hibiscus and cucamelons. These are served raw and preserved for starters, while an Old Fashioned with smoked beef fat-washed whisky is the ideal way to settle in ahead of a seasonal set menu that might feature wood-fired chicken thigh with burnt lemon, cos and pineapple sage flowers or garlic-glazed rump cap with fragrant tarragon mustard.

Mushrooms sauteed in brown butter served with a cleansing broth of foraged Ballina seaweed is a standout, while wonderfully rich chocolate and stout cake with banana cream and rum jelly will round off proceedings nicely. Follow it with a stroll for a real plate-to-paddock finish.