Hentley Farm Part 3

HI FOODIES! PART 3 OF MY 4 PART SERIES ON @hentleyfarm 

I realise I’m being indulgent. I’m good with that. ‍️ I feel I can not do the food and staff the service they deserve, in just one post. 

Pine Mushroom Hazelnut Parmesan. We were advised that the Pine Mushrooms were foraged that morning!  I love that! I loved the subtleties and richness of this dish. They allowed the protein, in this case the mushroom,  be centre stage. What my palete was looking for? The saltiness of the parmesan…located! Parmesan mushroom and butter..what a perfect polygamous marriage! 

FINALLY!!! I get to taste Murray Cod! Nooo, I’ve never tried it before. Murray Cod Nasturtium Sea Blight. I have an aversion to river fish. Everytime I eat it, I can taste mud! ‍️ I’m THAT diner, who asks where the Barramundi is from.  Moving forward…Oh my! The sweetness of the Murray Cod did not disappoint. The beautiful flakey texture coupled with the crispy skin allowed for excitement in my mouth! I’m a convert…ok maybe just Murray Cod. 

One half of the final savoury course is the Brioche (made by 3rd year apprentice pastry chef @karmins_food) Burnt Onion. Can you see the perfectly symmetrical bubbles/gaps in the brioche? Last time I had brioche this good was in France. ‍️ I savoured every bite! I was cheeky enough (yeah, who would think) to ask if they had any I could take home! I am so sorry to the lovely chef I asked. I forgot your name. I apologise.  As you can see in the final photo. I received some brioche to take home. 

Btw, yes @karmins_food I waited a couple of days and made the most heavenly French toast. 

I always finish Hentley Farm posts with a huge smile on my face. So much love to you all.