Cape Lodge Margaret River

Cape Lodge Blog

Category: News

  • Festive Recipe: Golden Salad

    We're counting down the days to Christmas. Have you got your festive feast planned? . For a colourful addition to your family favourites, why not try the recipe for this simple yet stunning Golden Salad. It's healthy, uses the best season ...


  • Recipe : Marron Thermidor

    Love Lobster Thermidor? At our recent Gourmet Retreat Cooking Class, 'Cooking with Marron', Executive Chef Elfwing shared his take on this timeless classic French dish. . Think of a light yet rich mixture of cooked marron meat, egg yolk ...


  • Recipe: Twice Baked Blue Swimmer Crab Soufflé

    Making a Soufflé may seem like a daunting task, but at our recent Gourmet Retreat Cooking Class, 'The Art of Soufflé', Executive Chef Elfwing proved that anyone can rise to the occasion. Recipe: Twice Baked Blue Swimmer Crab Souf ...


  • Recipe: Pemberton Trout with Truffle Aioli & Scrambled Eggs

    At "The Last Truffle Class", Executive Chef Michael Elfwing shared this sensational recipe that's perfect for a light lunch or early breakfast,  and is easy to prepare and quick to impress.   Recipe: Pemberton Trout with Tr ...


  • Recipe: Truffle Butter

    Truffle season is coming to an end, but the Truffle & Wine Co. (TWC) have decadent products that ensure you can enjoy the flavour of truffles all year round. . Executive Chef Michael Elfwing combines TWC's truffle & mushroom tapen ...


  • Recipe: Muscat Crème Caramel, Cooking with Wine

    Recipe: Muscat Crème Caramel   Serves: 6-8 PREPARATION TIME: 30 minutes     Ingredients: 375ml muscat wine 120g castor sugar 3 whole eggs 9 egg yolks 700ml whipping cream 250 ...


  • Recipe: Sticky Beef Brisket in Steamed Buns

    At our recent Gourmet Retreat Cooking Class, Executive Chef Michael Elfwing showcased some of his favourite recipes for 'Cooking with Beef'. Our guests enjoyed all the dishes over a Long Table Lunch with wines, and the 'Sticky Beef Briske ...