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Garden View Room

Cape Lodge September Special Offer from $299.00 per night

Bed & Breakfast

Bed and Breakfast – 1 Night

Experience the exclusive tranquillity of Cape Lodge.

  • One Nights Accommodation
  • Gourmet Breakfast
  • Cape Lodge Estate Wine Tasting
  • Wireless Internet
  • A selection of fine Tea’s & Coffee’s with freshly baked Muffin served daily in our Lounge
  • Welcome chocolates
Per Couple Mid Week Weekend
Garden Wing $299.00 $399.00
Superior Spa Suite $399.00 $499.00
Forest Spa Suite $499.00 $599.00
Rates only available until 30th September

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The Margaret River Gourmet Escape

Margaret River Gourmet Escape – 3 Nights

Enjoy three nights in the heart of the vineyard country and dine in the award winning Cape Lodge Restaurant.

The package includes:

  • Three Nights Accommodation
  • Daily Gourmet Breakfast
  • A Three Course a la carte dinner for 2 on one evening
  • $50 Voucher for your second night in the Cape Lodge Restaurant
  • Cape Lodge Estate Wine Tasting
  • Wireless Internet
  • A selection of fine Tea’s & Coffee’s with freshly baked Muffin served daily in our Lounge
  • Welcome chocolates
Per Couple Mid Week Weekend
Garden View Rooms $479.00 $585.00
Superior Spa Suites $529.00 $685.00
Forest Spa Suites $579.00 $785.00
**Minimum of 3 nights stay – price are per night per couple

Return to Special Offers


Aaron Carr Vasse Felix

The Vasse Felix Double Act Dinner

Saturday 21 July, 2012

A rare opportunity to experience some of the favorite dishes from two of the best chefs in the region. Aaron Carr from

Vasse Felix and Cape Lodge’s Tony Howell will present a superb six course menu matched with the great wines from the cellars of  Vasse Felix.

$165.00 per person

includes Six Course Menu and Wine match

Bookings are essential & limited call 08 9755 6311 or E-Mail us to make a booking

Tony Howell - Executive Chef

New Cooking Class dates released

Cape Lodge Cooking Classes 2012

The Cape Lodge Gourmet Retreat and Cooking Classes are ideal for lovers of great food and wine experiences. Described as one of Australia’s “finest new generation gourmet establishments” we now offer a range of cooking classes, master classes and gourmet events throughout year.

Fresh is Best Cooking Class

Our Cooking Classes welcomes participants from the complete novice through to the experienced enthusiast. Stand alongside our Executive Chef Tony Howell as he prepares tonight’s dinner menu. Learn some of his kitchen secrets, tips and recipes.

Classes run from 3.30pm until 5.30pm

Cooking Class & Dinner: $295.00 per person
includes Cooking Class, Apron, and 5 course Chef’s Tasting Menu in the Cape Lodge Restaurant

Cooking Class Calendar 2012

7th July, 18th August, 1st September, 13th October

Tony and Jay

Master Chefs at Cape Lodge

MasterChef contestant Jay Huxley is returning to Margaret River to join forces again with Clairault chef Jake Drachenburg and Cape Lodge’s Tony Howell

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Cape Lodge Bouillabaisse

Try the MasterChef Bouillabaisse

Cape Lodge BouillabaisseDue to overwhelming demand our Chef Tony Howell has added his Bouillabaisse as seen on MasterChef Australia to the regular menu from this weekend.

Why not reserve a table at the Cape Lodge Restaurant and discover the distinct flavors of this amazing dish.


Luxurious Renovated Garden View Rooms

The Garden View Rooms at Cape Lodge have just been renovated and you can experience the new luxurious Rooms yourself from the 1st of July!

Call us now and mention *Luxury* at 08 97556311 and make a booking for a very special rate of $299 per night including Breakfast.

This offer is only available for bookings in July. (Terms & Conditions apply)


Master Chef Bouillabaisse: Judge it for yourself.

There are a lot of boxes to tick when choosing the best dish for a Master Chef challenge.  It’s a process I started quite a few months back with the Master Chef team.

How to find the dish that’s got the right level of challenge; showcases the region’s local produce; works with the specific filming locale; and demonstrates techniques essential for kitchen mastery?

Bouillabaisse, affectionately known around the Jetty as Busselton Stew, brought all those factors together beautifully.

This substantial seafood soup had humble beginnings at the hands of Mediterranean fishermen.  Yet after all these years Bouillabaisse is still a dish favoured around the globe as fresh and flavoursome, though deceptively simple in presentation.

A meal like this takes a love of seafood and lucky for my challenger, Jay – he is a keen fisherman and a keen seafood cook.

Success with this dish rests on preparing and cooking the seafood, but also on getting the stock just right.

Competence in filleting the fish, shucking the oysters and skinning the scallops is a foundation.  Then cooking all that rich seafood in a stock that has been prepared with just the right temperature and timing brings it together.

Caramelising the scallops, and plating the dish with the seafood just undercooked ready to finish the cooking at the table, is all part of the challenge.

Why don’t you give it a go for yourself! If you would like the recipe just send us an email at


Cook like a Master Chef, without the stress

If you’re a lover of great food and wine, why not tune up a few of your Master Chef cooking techniques?  Let me offer a fun way to do that.

Spend a couple of hours in the Cape Lodge Cooking School while I show you how to produce a meal or two that you can easily replicate in your kitchen at home.

I’ll give you a demonstration and then you’ll have the chance to get busy and produce the meal yourself – all while sharing a glass of wine and cheese plate.

For me this is a time to answer your questions about food and techniques, and it’s a time for having a laugh and doing what we love.

Join me for our next class on 8th & 15th of June.  Read more about our offers on cooking classes and accommodation here.

Gary Mehigan, Master Chef and Tony Howell, Cape Lodge

Master Chef comes to stay at Cape Lodge

Gary Mehigan, Master Chef and Tony Howell, Cape LodgeThe build up to Master Chef was intense. Brilliant, but intense.

The day of filming and cooking on the Busselton Jetty was the culmination of a full week of hospitality for the Master Chef team here at Cape Lodge.

We enjoyed the company of judges George Calombaris, Gary Mehigan and Matt Preston plus the challenger team at dinner each night leading up to the filming. You could say that my kitchen crew were there with me giving a Master Chef performance every night that week.

During their week at Cape Lodge, the challengers spent their time in the cook off at Margaret River’s Clairault Wines, nearby the South West’s oldest stand of old growth Jarrah in a typically stunning local landscape.

I’m passionate about our corner of Western Australia, along with it’s premium produce. Like a lot of the expatriate population here ‘down south’ I arrived for a summer of surfing about 15 years back and haven’t gone home yet.

Now Master Chef has given you a snapshot view of just some of the what the Margaret River region offers, why not take some time to spend some time in our backyard.

Take a look at what’s on offer at Cape Lodge, Clairault and Busselton Jetty here.

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