Farm & Co Restaurant’s Next Chapter including collaboration with Culinary Legend, David Moyle

WORDS: Rachel Lebihan PHOTOGRAPHY Mathilde Bouby Photography

Exciting plans are germinating at Farm & Co Restaurant, which delivers a charming farm-to-plate experience amidst a picturesque, organic, family farm in the heart of Cudgen on the Tweed Coast.

Mindful practices, produce-rich paddocks, sunflower fields, avocado groves, and a majestic macadamia orchard inspire a down-to-earth and sustainable culinary philosophy that influences the restaurant’s rustic menus and a wine selection that showcases minimal intervention winemaking at its finest.

An exciting next chapter of extraordinary collaboration and culinary development is now underway, including refreshed winter banquets, enticing new menu offerings, a prestigious ticketed brunch event, and a prominent addition to the uniquely collaborative and seasoned hospitality team.

The idyllic restaurant, fuelled by farm-fresh ingredients and local organic produce from the region’s nutrient-rich, red-volcanic soil, is steered by industry veterans Mark Wilson (owner of PLB Group), Rachel Duffy (former 15-year General Manager, Icebergs Dining Room & Bar), Tim Coleman (former Restaurant Manager, three-hatted Rockpool) and Amy Brown (former Sous Chef, Rick Shores).

Bolstering this already incredible culinary alliance is renowned Tasmanian Chef David Moyle, who joins in an advisory capacity and ardent mentor to Venue Manager Amy, who helms both the kitchen and front-of-house and leads menu development. New winter menus are already underway, with Amy and David conspiring over recipes and the anticipated farm harvest.

“We serve rustic, wholesome, good-quality food made with ingredients harvested daily from the farm as well as local organic produce, and David’s mentorship instils the confidence that what are doing is special, authentic and unique,” says Amy. “The opportunity to bounce ideas around with David means we are digging deeper to bring out the very best of the incredible bounty on our doorstep and continually push boundaries at Farm & Co.”

David describes working with the Farm & Co Restaurant team as a “synergistic opportunity” to join a group of friends who serendipitously found themselves in the same beautiful place, at the same time.

“The team’s ability to control the origins of produce, dedication to minimal intervention wines, and commitment to sustainability aligns with my own culinary ethos and holistic approach,” David says. “As we explore produce and techniques together, we are continually stepping out of our comfort zone to create not only ethical and sustainable menus, but seriously delicious dishes, too.”

Guests can still indulge in the signature Wood-Smoked Lamb Shoulder with seasonal sauces and side dishes, and the wonderfully puffed-up Pizza Fritta bread, which won’t be taken off the menu again, following a previous friendly revolt by local customers. New additions to the Signature Banquet include Ham Hock and Farm Cabbage Terrine with Gentleman’s Relish; Roasted Gold Band Snapper with Leeks and Sunflower Seeds, Caramelised Pumpkin with Tempah Oil and Aromats, and an optional add-on – a 1kg Black Angus T-Bone with Café de Paris Butter.

A winter brunch menu features house-baked Croissants; pan-toasted Sourdough Crumpets with House-Smoked Salmon and Gooey Egg; Farm Tomato Salad and Greens with Cheese Pastry Roll; and Yogurt Pots with Farm Honey, Oat Crumble and Tropical Fruit World’s Fruit.

The new brunch menu debuts at a ticketed Bottomless Brunch on Sunday, 26 May, with Elke Robinson, General Manager at neighbouring business Tropical Fruit World, and Harriet Messenger, General Manager at nearby Husk Distillers and Ink Gin sharing inspirational stories about the creation of food and drink business icons in the Tweed. Bottomless Mimosas and bubbles are included in the ticketed event.  Tickets are $55 per person and are expected to sell out quickly. More information and a booking link can be found HERE.

David’s skill in cooking with fire inspires a new price-friendly Sticks + Spritz menu, available from 1pm-3pm every Sunday, offering a weekly rotation of $8 skewers and $8 spritzes. The rotating options include Charred Pork Belly with House BBQ Glaze and Cucumber Pickle; Kingfish and Harissa with Mint Yoghurt; Pepper Venison and White Onions and Smoked Shiitake and Togarashi, amongst others. A rotation of house-carbonated spritzes with house-made syrups are also available.

Mark Wilson says: “In terms of the lifecycle of our restaurant which opened almost two years ago, we planted our seeds, cultivated our approach, and have seen growth and rewarding harvests. Now that our roots are firmly established, the next stage is to enrich the experience, and encourage further pollination of ideas and culinary development with like-minded chefs and wine lovers, such as David.”

Rachel Duffy describes Farm & Co Restaurant as “one of the locals’ best-kept secrets” and says the next chapter is already underway with Gold Coast and Brisbane families increasingly seeking out the restaurant as a unique drive-and-dine experience.

“Farm & Co Restaurant is just a half-hour drive from the Gold Coast and 90 minutes from South Brisbane. We are increasingly attracting guests looking for a unique drive-and-dine experience as the region steps out of the shadow of Byron Bay with several award-winning restaurants, and world-class brewers, distillers and producers leading the way.”

“Our regular Day on the Lawn event on the last Sunday of each month epitomises the family friendliness of the Farm & Co Restaurant dining experience and is becoming popular for those looking for an out-of-town experience for special events, such as upcoming Mother’s Day.”

Bookings are filling fast for Mother’s Day Picnic, Brunch and Lunch options.

Restaurant Bookings Here – including Mother’s Day (12^th May), Day on the Lawn (26^th May), Bottomless Brunch (26^th May).