Due 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.
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)
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 stay@capelodge.com.au
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.
The 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.
Discover the latest from our Award winning Restaurant.
Download: Cape Lodge Culinary Experiences (PDF)
Our very own apprentice Chef Nicolas Delorme secured the winning spot for the Best 2nd Year Apprentice 2010 in the south west.
Niko with Chef Tony preparing our handmade chocolates
This wasn’t enough for Nikko as he then went on to be in the top three finalists in the Western Australia chapter.
Nikko treated the panel of judges to an entree of Chicken Tortelline with sage and burnt butter, Lamb Rump for main course and finishing with a delightful Pear Souffle with Almond Milk Ice-cream and Caramel Mousse.
Find Nicolas in the Cape Lodge Restaurant.
For bookings contact (08) 9755 6311 or www.capelodge.com.au
courtesy of batega
As part of the 2010 wine festival Cape Lodge and Howard Park Wines are joining forces for a fantastic evening of food and wine.
Chef Tony Howell has prepared a four course menu and Vigneron Jeff Burch has matched the wines with some rare choices being prized from the cellar.
Special accommodation rates are available for those attending the wine festival dinner.
To book or for more information contact Cape Lodge on (08) 9757 6311
