Last night we had the pleasure of holding our yearly Hentley Farm cooking class with brilliant chef Lachlan Colwill. Lachy's credentials are impressive. A Barossa boy originally he has worked and trained at top restaurants around the world. During his time at The Manse, he was awarded the Best Fine Dining Restaurant three years running (from 2008-2010), as well as the Best Restaurant and Best Chef awards in 2010 in the SA Restaurant and Catering awards. And in 2009 his personal talent was put beyond question when he won the national La Chaine des Rotisseurs Chef Competition, went on to represent Australia in the international competition in New York, and placed third in the world.
So......last night was no exception. It was delicious!!
Our menu consisted of the following -
Yellow fin tuna, parsnip, wild rice and lemon (See recipe below).
Heritage beef, bechamel, swede, lemon thyme and tatsoo (see pictured below).
Fake egg: Orange, yoghurt and poppyseed.
NOTE - The wild rice element to the entree was delicious....AND SIMPLE! We are trying it out here at the shop this afternoon for a yummy arvo snack and to test our own skills.
Main course Pink Beef = AMAZING!
Try it at home or better yet, book into one of our other cooking classes to experience a brilliant night too!!