Margaret River Chef Tony Howell Promotes Australia

Cape Lodge Chef extraordinaire- Mr Tony Howell, has been invited to join an elite number of high profile Australians selected to help promote tourism, gourmet traveling and food and in Australia.

The Friends of Australia Advocacy is a Tourism Australia initiative consisting of a group of influential high-achievers and opinion leaders who share a passion for traveling in Australia and are committed to furthering Australia’s tourism reputation.

From sports stars, leading chefs and fashion designers to entrepreneurs and actors – the Friend’s of Australia list includes Olympian swimmer Kieren Perkins, TV personalities George Negus and Catriona Rowntree, Celebrity Chefs Luke Nguyen, Matt Moran and Rick Stein as well as Australian film industry identities Baz Luhrmann and actor Michael Caton.

The Friends of Australia campaign is about promoting Australia to the rest of the world on what makes Australia unlike anywhere else.

About eighty of the “Friends” came together in at the new Park Hyatt in Sydney last week and shared why there is nothing like Australian through their personal favourite travel experiences, secret holiday spots and greatest Australian adventures.

Cape Lodge Chef Tony Howell said: “I’m so proud to have been invited as an Ambassador for such a fantastic program to promote tourism in Australia and in particular to WA.”

“There is no other wine region like Margaret River with our pristine white sand beaches, perfect waves and still only minutes to amazing vineyards and winery restaurants which use some of the best and freshest of local produce found anywhere in Australia!”

Tony will be promoting Australian produce and enticing food and wine lovers to visit Margaret River with a number of Guest Chef appearances in Australia and overseas throughout the year as well as hosting a series of Cooking Classes in the multi award winning restaurant at Cape Lodge.

For information about Tony and Cape Lodge visit www.capelodge.com.au or contact Drew Bernhardt at drew@capelodge.com.au

Ingredients

For the pasta
700g/1½lb bakers flour, plus extra for dusting
4 eggs
Olive Oil & Salt

For the Marron 2 raw marron Salt, pepper & dill Egg whites Drizzle of cream

Preparation method
Whisk the eggs.
Pour the flour into a bowl and make a well in the centre.
Add a splash of olive oil and a pinch of salt.
Pour the whisked eggs into the well and gradually mix with either a blunt knife or your hands. When the dough has become a thick paste use your hands to incorporate more of the flour.
You can sieve any remaining flour and use the sifted flour while you knead the dough to stop it sticking to the surface and to your hands, but be careful not to make the dough too dry. Knead until well blended and the dough is soft and flexible. Don’t worry if you haven’t used up all the flour.
Leave the pasta to rest for about an hour with a bowl inverted over it or leave it covered in cling film. You can sieve any leftover flour again and save this flour for rolling out the pasta.

Meanwhile, for the filling,

Place marron into a large saucepan of boiling salted water for 1 ½ minutes, then using tongs transfer marron to a large bowl of iced water. Once chilled, remove the claws and head. Carefully crack the marron tail open and remove the meat. Using a nut cracker, carefully crack the claw shells and remove the meat.
Mince the flesh from the Marron.
Add a pinch of salt, pepper and a sprinkling of dill.
For binding add a couple of egg whites and a drizzle of cream for the binding
Blend this altogether.

Roll out the pasta into a long, wide strip about 2 mm in thickness, either by hand or using a machine. When you can see your hand through it, it is ready for stuffing.
Now take a small wine glass or round cutter measuring about 7cm/3in across and cut out 4 circles of pasta around each mound of filling.
Place teaspoons of the filling in a line down the centre of one of the strips
Fold the pasta as instructed in the video
To cook, bring a large pan of salted water to the boil and gently lower in the tortellini. Cook for about four minutes or until the pasta is soft but not floppy.
When the pasta is done, drain it & serve immediately.

Click the below link to read the interview.

Busselton Mail Interview with 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