The team behind picturesque Tweed Coast restaurant Farm & Co has unveiled a new chapter for the destination dining spot, announcing that acclaimed chef David Moyle has jumped on board to guide the culinary direction of the farm-to-plate experience.
Set on a produce-rich family-run farm amid sunflower fields, avocado groves and macadamia orchards, Farm & Co Restaurant has been delighting diners since opening its doors in the hills of Cudgen two years ago. Now, the team behind the restaurant is taking things up a notch, with renowned chef David Moyle (of Longsong Melbourne and Franklin Hobart fame, who recently opened The Salty Mangrove north of Byron Bay) taking an advisory role. David has been working closely with Farm & Co’s venue manager, former Rick Shores sous chef Amy Brown, to debut a new winter menu and create food-driven events based around the farm’s seasonal harvest.
David Moyle describes the collaboration with the Farm & Co Restaurant team – which also includes hospitality heavyweight Mark Wilson, Rachel Duffy (ex Icebergs Dining Room, and co-founder of Cabarita’s No.35 Kitchen & Bar) and Tim Coleman (Rockpool) – as a “synergistic opportunity” to join a group of friends who serendipitously found themselves in the same 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,” says David. “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.”
