Archive for the ‘Chef Tone – Tony Howell’ Category


Conde Nast Traveller Gold List 2012

Condé Nast Traveller Gold List 2012 – Best of Food

Conde Nast Traveller Gold List 2012Cape Lodge has once again made it on the Condé Nast Traveller Gold List 2012 – Best of Food.

See below why they have selected Cape Lodge.

This charming boutique hotel is set in its own vineyard in Western Australia’s Margaret River wine region. It has 22 bedrooms and suites decorated in a contemporary style and showcasing original works by top Australian artists, as well as a two-bedroom cottage and five-bedroom villa in the grounds. There are tennis courts and a pool. Wine and gourmet tours, cookery classes, horse-riding, fishing and eco-tours into the bush are all available.

X-factor The gorgeous Cape Lodge Margaret River Restaurant, where chef Tony Howell cooks contemporary Australian cuisine with a Mediterranean twist, has a 14,000-bottle cellar. ‘There may be hipper places to eat among the vineyards,’ says Gold List contributor Mike Dolan. ‘But nowhere else showcases Australian cuisine with such finesse and flavour.

Read the Full Article: Conde Nast Traveller Gold List 2012 – Best for Food

Click to enlarge the snapshot below.

Gold List 2012 Best for Food


TonyHowell-Chef

Tony Howell Interview about his MasterChef appearance

Click the below link to read the interview.

Busselton Mail Interview with Tony Howell


Chef Tony Howell

Having just spent a week off shore fishing, diving and generally gadding around Tony has returned with fresh ideas for the menu.

Using only the freshest produce available and many of the ingredients locally sourced the dishes change each day with seafood being a regular treat.

Bookings essential so contact us on (08) 9755 6311.

Tony in action


Cape Lodge voted Best Restaurant Again

Fresh Marron

Our fabulous chef Tony Howell and Restaurant crew have done it again!

Our customers nominated us, and we were then judged anonomously to be the Best in the South West.

Some of their favourite dishes are fresh-caught marron, local Margaret River venison and Wagyu beef.

The next stage is the National Restaurant Awards later this year.