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Discover all our Chefs
Relais & Châteaux Chef

Lachlan Colwill

Chef - Relais & Châteaux

Lachlan Colwill
Hentley Farm Restaurant
Member Relais & Châteaux from 2014
Cnr Gerald Roberts and Jenke Road
5355 Seppeltsfield
Australia

RESTAURANT

Hentley Farm Restaurant

Menus 190-265 AUD s.i.

For your information: 1 AUD = 0.68 USD


Check restaurant details




Terminology : t. = tax - s.n.i = services not included - s.i = services included


Story of a Chef

How did you become a Chef?

My mother was always a keen cook and from a young age introduced my brothers and I to a great range of cuisines through home cooking. I would often wag days off school just to stay home and cook; eventually all these days off led to very poor grades, so I got a job as a kitchen hand and the rest is history.

 

How would you define your cuisine?

I would say the cuisine at Hentley Farm could be defined as regional modern Australian. We utilize everything that surrounds us meaning our menu is a contestant showcase of our region throughout the seasons.

What are your favorites products and criteria for choosing?

Anything we can grow ourselves on the farm are easily my favorite products to cook with. Often we only have small harvests of certain fruits or vegetables, meaning their placement on the menu can be very one-off and just for a moment in the season. I think this makes for a very connected dining experience and is an exciting challenge for the chefs.

What is your signature?

Seafood and vegetables have a strong influence on our menus. Showcasing South Australia's fish species early in our menu through small raw snacks and dishes is my favorite way to show how lucky we are in this region to have such quality waters and access to small fishermen and farmers.   

What professions surround you and what would you like to pass on to them?

I feel as you mature as a chef you come to realize how important it is to show the next generation of chefs and waiters what they can achieve in this industry, boost them with confidence and remind them of how they can make real change if they are correctly educated and motivated enough through leadership.  

Do you have a Chef’s tip for Sunday cooking?

Prep early and prep smart so when your friends or family are ready to sit down for lunch you can join them and not be stuck still cooking while they eat.   

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