Restaurant

Cape Lodge Margaret River

Cape Lodge Blog


Category: Restaurant

  • RECIPE: Oyster with Mornay Sauce

    The cooler months may be fast approaching, but it's also the best time of the year to enjoy fresh oysters. While you may think of them as more of a summer delicacy, cooking them in a classic French 'Mornay' sauce ensures you retain all the ...

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  • SUNDAY CHEF’S HARVEST DINNERS

    The Cape Lodge Restaurant has created some new dining experiences to support our local growers and celebrate the food that is close to the hearts of our talented brigade of international Chefs. Commencing at 6.30pm every Sunday our chef ...

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  • 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 ...

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  • 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 ...

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  • 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 ...

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