CHEF SERIES: Daniel Medcalf, Frida’s Field

 In Bulletin

Byron born and raised, Chef Daniel Medcalf returned home to the Northern Rivers earlier this year after lengthy stints at Sydney’s Icebergs Group and The Slow in Bali. Lately he’s been busy opening Frida’s Field in the hinterland, a farm-to-table eatery settled on a working cattle property with a menu that celebrates the efforts of local producers, Salumi Australia included.

Fuss-free and flavoursome is the mantra of Daniel’s menu at country venue Frida’s Field – like this indulgent sobrassada topped with the tangy touch of chilli. “The sobrassada is my all-time favourite from Salumi Australia,” he says. “I like to serve it simply with fresh Bread Social sourdough and a spicy scattering of pickled green chilli. What more could you want in a dish!”