Clare Falzon is no stranger to the Hentley Farm kitchen. She joined the Barossa fine diner – situated in restored stables on the banks of Greenock Creek – in 2018 and spent two years as sous chef, working alongside then-executive chef Lachlan Colwill, immersing herself in the region and connecting with farmers and producers.
In 2020, following Colwill’s departure for Tasmania’s Huon Valley, Falzon stepped into the head-chef role. Earlier this year she was promoted to executive chef. It’s been a steady rise for the young gun, whose CV also includes a stint at Sydney’s Nomad, where she oversaw the charcuterie, bread and cheese section. Now at the helm of the Hentley Farm kitchen, she’s driven to create a memorable experience for every guest, from the meal (made with hyperlocal produce that’s either foraged, plucked from the restaurant garden or sourced from local suppliers) to service, which she wants to make even “more personable” by encouraging more face time between diner and chef.
Falzon took five with Broadsheet to discuss her evolution at the restaurant, her plans for the new role, and two iconic dishes she’s keeping on the menu.
What’s your new job title?
Executive chef at Hentley Farm Restaurant.
Why did you decide to join Hentley Farm three years ago?
While working at Nomad in Sydney I was overseeing the charcuterie, bread and cheese section for the restaurant. This was a huge and exciting learning experience for me, and I was exposed to so much knowledge that really influenced my cooking ethos and style moving forward. A lot of the produce for the section came directly from the farmers, which they would drop off to the restaurant personally. We started to build a strong relationship, and I learnt so much from them about the produce and got to interact with so much passion. I decided I wanted to live and work somewhere I could have these interactions daily and be more immersed in that sort of community. Hentley Farm, the Barossa Valley and South Australia turned out to be the perfect place.
What have you learnt in your time there?
My understanding of food and produce has deepened immensely the past three years. The quality of produce in South Australia is really exceptional, and those producing it are more than happy to share their knowledge. We take trips to see the oyster farmers, who take us on the lease and show us how their farming system works and what makes a good oyster. A peach isn’t just a peach anymore; I’ve learnt all the different names of the peaches and their characteristics in the orchard we source our stone fruit from. All our producers, and of course the winemakers, are a big part of the team’s development and education, which we then honour in how we create memorable experiences for our guests.
Do you have any big plans or ideas for the new role?
I would really like the dining experience to become more personable. It always has been, with chefs going to tables and serving food. I hope to be able to build stronger relationships between the team and the guests. It is a pleasure to watch a member of the team share their personal passion, whether it be food, wine or service, with a table. To have a chef go out of their way to make a guest’s day extra special, just because, or invite guests into the kitchen is something which can make all the difference to their experience and makes what we do all the more rewarding.
What are some cool new dishes/ideas on the menu?
I like to keep everything very seasonal, so with it now being autumn, I have a pumpkin custard with almonds, za’atar and foraged leaves on the menu. The scene of almonds and leaves on top reminds me of walking in the Adelaide Hills during May. We also have a bit of a pantry, so there is always something we can utilise year-round. During summer this year we steeped nasturtium flowers with vinegar, which is now being used on one of our seafood dishes: Murray cod, seablite, nasturtium vinegar and smoked olive oil.
Are there any signature dishes from before that you’re keeping on the menu?
Of course! The garden leaves, local jersey cream, honey and chives are a perfect way to start the meal off. I think it clearly represents how the rest of the meal will follow: restaurant garden or local produce of high quality, without being overly complicated. Each component being able to shine for what it is, but all complementing each other. And, of course, the passionfruit egg. It’s a super fun palette cleanser, especially when a chef comes out to the table to show you how it’s made.
