I was lucky enough to recently spend a few hours for brunch at Hentley Farm in the Barossa Valley. Hentley Farm sits along side Greenock creek and is a relative newcomer in terms of the Barossa Valley. By now, everyone in Adelaide knows how good the wines produced at Hentley Farm are but the food is just has good. Local boy and chef Lachlan Colwill (The Manse) has done an outstanding job.

We were ushered into an old shearing shed and served a glass of sparkling with apple juice and pear liqueur (very tasty). The revamped shearing shed is decked out with a new kitchen and all the trimmings however it still holds some of its heritage and you can still find the shearers count scraped into the wall if you look hard enough. A degustation menu was served and it was fantastic to see and taste their wines as they were intended. Pork belly with a glass of their shiraz was a standout for me. I was also introduced to Hentley Farms ‘STICKY’ for the first time and was impressed. This brunch was sold out.

Whilst it is not a new idea for a Barossa Valley winery to offer a menu for special functions of the occasional dinner, it is now becoming common place for wineries to offer lunches and dinner every weekend and Hentley Farm is about to join those ranks. I was very impressed with the overall experience as were my friends and family.

Check their website www.hentleyfarm.com.au for details about special lunches or dinners, phone (+618) 8562 8427 or email cellardoor@hentleyfarm.com.au.