Hentley Farm Part 1

HI FOODIES!  THIS IS GOING TO BE A 4 PART SERIES OF OUR VISIT TO @hentleyfarm I HAVE SO MUCH TO SAY, I CAN’T DO IT IN ONE POST! 

First off, FREAKING HELL! Hentley Farm is a jewel in SA’s crown.  We walked in and were met by the charming @soraya.durden who made us feel welcome, offering us a glass of Blanc de Noir bubbles along with a snack of rice paper with nori. Hentley Farm pairs the snack you are given with the bubbles when you walk in!!!

The very knowledgeable Matt takes over and brings us through the kitchen, where I had a quick glance at our artists‍‍‍‍‍ for the afternoon! What a group of extremely talented people they are! 

We are seated at one of their best tables overlooking the vines used to make @hentleyfarm’s The Beauty, Shiraz.  Seriously foodies, I am on a freaking high, just remembering the afternoon!! 

The first dish brought was unique to me. I’d never encountered the thought process before. Bear with me while I explain. A bowl of various fresh vegetables, almonds, jersey cream & chive dipping sauce and pickled veg. Now, this is a snack but they’re also palate cleansers!! THIS!!!! As someone who uses their palate extensively when they dine, I have often felt a need to cleanse my palate after each dish, during a degustation. Water doesn’t cut it.  

This sort of thought process from Exec chef, @clare.falzon, floored and excited me at the same time, yes it’s possible! 

Eggplant, capsicum, sultana dish along with their puffy bread.- I call it puffy, when you open it up and allow the heat to escape, there is just air in the middle! This bread is ever so soft and delicate. I felt like a heathen spreading the wonderfully aromatic eggplant on it…..I then tasted it.  chewing slowly, allowing the food to glide up and down my tongue. Savouring every tiny bit of flavour I could wring out of it.

Palate cleanser

The dish that looks like angel wings folded down on themselves is cauliflower, salmon roe and caraway. The subtleties of this perfectly crafted ball are what taste buds were made to do. Work hard! They’re rewarded with the pop and the warmth of the salty yolk from the salmon roe.