T H E B AROSSA MAG | 29
WORDS AND PHOTOGRAPHY BY
PETE THORNTON
Fire...
A simple, primal and old as time method of cooking
that Lachlan Colwill of Hentley Farm Restaurant
has found himself returning back too. Lachlan is
drawn to the simplicity of cooking with fire and red
gum for the incredible flavours imparted on the
food from smoke and flame.
It really is in stark contrast to his years of training
in world class facilities, using the best kitchen ‘tools’
and techniques. But a desire to reinvent himself and
his food has seen this chef originally from Freeling
include this earliest of cooking techniques back into
his arsenal to ensure his customers have the most
amazing food experience here in the Barossa.
This chef seems to be in a pretty good place right
now, driving quality and innovation in food, whilst
helping build a destination in the Barossa with wide
acclaim and recognition.
A ‘mostly’ portrait and ‘brief’ interview series
exploring the idea that one image has the power to
tell the whole story.
Each ‘sitter’ suggests the next person to be
photographed in this series, and thus ensues an
interesting and unknown trail of Barossa identities
to come.
Stay tuned… Pete.