Fresh is Best Cooking Class
Our Cooking Classes welcome participants from the complete novice through to the experienced enthusiast.
Class with lunch run from 11.30am to 2.30pm in the Cape Lodge Restaurant
Thursday 16th of May
Cooking Class & Lunch
$245.00 per person
Cape Lodge Cooking Class Package
**The above rates are per person twin share
To make a booking for the Cooking Class Package please click <here>
Archive for the ‘Chef Tone – Tony Howell’ Category
Cape Lodge, located in the Margaret River region in Western Australia’s extraordinary South West, is a boutique vineyard hotel and award-winning restaurant, which was voted Top Ten in the World for Food in Conde Naste Traveller’s Gold List. Executive chef Tony Howell’s philosophy is to only use the freshest local produce, and changes his menu daily depending on what’s available. Here, Tony tells us their story.
In the lead up to Margaret River Gourmet Escape 2012, a four-day food and wine festival happening in WA’s South West from November 22 to 25, Tourism Western Australia has been uncovering some of the people who call the region home, and who are behind the produce that the region is so well known for.
Thanks to its Mediterranean climate and rich fertile soils, WA’s South West has a reputation for producing world-class food and wine. The area is also well known for its pristine beaches, enviable surf breaks, ancient tall timber forests and an abundance of flora and fauna.
TONY HOWELL IN BALI AT ALILA VILLAS SOORI
November 9, 2012
Our very own Tony Howell will be the Guest Chef at the magnificent Alila Villas Soori in West Bali joining forces with Chef Dwayne Cheer in creating superb delicacies to be matched with the great wines from Howard Park.
Alila Villas Soori are offering special accommodation rates and privileges for guests of Cape Lodge.
Special Privilege Rates
One Bedroom Beach Pool Villa: USD 497++ per night
One Bedroom Terrace Pool Villa: USD 568++ per night
One Bedroom Ocean Pool Villa: USD642++per night
Three Bedroom Pool Villa: USD 1,694++per night
Daily Breakfast in the villa or Cotta Restaurant
Return Airport Transfers
2 x 90 Minute Signature Spa Treatments
Balinese Village Journey by Segway
Prices are per villa per night and are subject to 21% government tax and service charge
Minimum 2 Night Stay
Enjoy a relaxing Christmas Lunch Degustation at tranquil Cape Lodge
$245.00 PER PERSON WITH A BOTTLE OF CAPE LODGE WINE PER COUPLE
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 the pasta
700g/1½lb bakers flour, plus extra for dusting
Olive Oil & Salt
For the Marron 2 raw marron Salt, pepper & dill Egg whites Drizzle of cream
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.
Cape 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.
Click the below link to read the interview.
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.