Archive for the ‘News’ Category


soya braised grass fed beef

‘Cooking with Beef’ Recipe – Soya Braised Grass Fed Short Rib

At the recent Gourmet Retreat Cooking Class,  Executive Chef Michael Elfwing shared his favourite recipes on ‘Cooking with Beef’. Here’s a melt-in-the-mouth recipe that’s easy for you to try at home!

Recipe: Soya Braised Grass Fed Short Rib

Serves: 6 PREPARATION

TIME: 30 + 180minutes

 

soya braised grass fed beef

 

Ingredients:

800gram of boneless

grass fed short rib

1 onion

5 spring onion

1 thumb size piece of

ginger

3 star anise

1 tsp fennel seeds

1 tsp white peppercorns

3 large dried red chillies

2 Chinese cardamom

pods

2 cinnamon sticks

peeled zest of 1 orange

50g sugar

100ml dark soya sauce

75ml light soya sauce

 

METHOD:

200ml Chinese cooking

1. Slice the onion and spring onion and keep aside.

wine

2. Crush all the herbs and spices in a mortar and pestle.

3. Sear the beef on all sides and place in an oven dish.

4. Sauté the onions and spice mixture until fragrant, add

remaining ingredients and bring to boil, pour over the

beef and cover with aluminium foil.

5. Bake in the oven at 180c for 3 hours, until a knife can be

inserted without any pressure

6. Reduce the cooking liquid to a sauce and thicken with

corn flour if needed.


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Private Residence Cooking Class Package

PRIVATE RESIDENCE COOKING CLASS PACKAGE
Spend a weekend in our magnificent Private Residence complete with a private cooking class and private chef lunch.

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It’s an intimate setting that’s perfect for special occasions. Our Executive Chef Michael Elfwing conducts a lively and entertaining cooking demo, all the while engaging in conversation with you and giving tips and tricks that make your life easier in the kitchen.

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With emphasis on fresh, local and sustainable ingredients, you’ll learn as much about the region as you will about cooking.

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The two hour class will teach you how to prepare, cook and plate your food like a professional.

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The best part is after the class, you’ll be treated to a gourmet three course meal with wines, featuring the dishes cooked in the demo.

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The package includes:

  • Overnight Accommodation in The Private Residence
  • Daily Gourmet Breakfast
  • Private Cooking Class
  • Superb 3 Course Lunch in The Residence

Price: $595.00 per person
Minimum: 6 Guests Maximum: 10 Guests

* Rates are person twin share-
* Single Occupancy Rates available upon request


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Drug Aware Margaret River Pro 2015

From 16th April to 26th April 2015, the annual Drug Aware Margaret River Pro surfing competition will return to the region’s iconic Surfers Point in Prevelly.

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36 of the world’s top male surfers and to 18 women will be competing for the title, and they include surfing legend Kelly Slater and local hero Taj Burrow.

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The event is free and open to the public, and weather conditions are set to be glorious over the weekend.

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Enjoy the pristine beaches while taking in the wildness of the waves, and sample some of the regions best produce served up by local stalls like Wagyu Beef Burgers by the Margaret River Beef Co. or gourmet Hot Dogs by Aqua Viva, and American style BBQ from the local favourite, Settlers Tavern.

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It’s a chance for you to fully experience Margaret River’s Magnificent beaches, and don’t forget to take the time to enjoy the rest of the regions premium food, wine, caves, forests and quaint towns.

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Free Entry
When: 15 April 2015 – 26 April 2015
Where: Surfer’s Point – Surfers Point Road, Prevelly, Western Australia, 6285, Australia


Weekend of Music 1

Australian String Quartet’s ‘Margaret River Weekend Of Music’

Picture a trail through ancient eucalypt forests, past pristine surf beaches, and the promises offered in hectares of vines leading to your next cellar door. Awaiting you are intimate performances with the Australian String Quartet, exceptional guest artists and indulgent gourmet experiences.

Weekend of Music 1

The Australian String Quartet is delighted to team up with four of the region’s most outstanding venues and chefs to bring together the exclusive Margaret River Weekend of Music from Friday 17 to Sunday 19 April 2015 at Fraser Gallop Estate, Voyager Estate, Cape Lodge and Vasse Felix.

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The Australian String Quartet is delighted to team up with four of the region’s most outstanding venues and chefs to bring together the exclusive Margaret River Weekend of Music from Friday 17 to Sunday 19 April 2015 at Fraser Gallop Estate, Voyager Estate, Cape Lodge and Vasse Felix.

Over the weekend, the acclaimed Australian String Quartet will bring to life timeless and exquisitely beautiful music with leading guest artists – international cellist, Pieter Wispelwey and award-winning Australian pianist Anthony Romaniuk. Set in the stunning cellars and galleries of the wineries, each concert will be preceded by an insightful introduction by the eminent musicologist and conductor Prof Richard Divall AO OBE.

Tailored packages and concert tickets for the Margaret River Weekend of Music events are limited. Join us for a truly magnificent weekend!

For further enquiries, please do contact the Australian String Quartet reservations on 1800 040 444 simply contact by email to sq@asq.com.au


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Recipe: Swedish Sandwich Torte

Chef Michael Elfwing shares one of his favourite recipes from home, a classic dish that looks fantastic and you can make in no time! Slice through to see the colourful layers and serve. Enjoy!

 

Recipe: Swedish Sandwich Torte              

Serves: 4                                                              PREPARATION TIME: 30 minutes

 

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Ingredients:

 

16 slices of bread
4tbsp horseradish sauce
100g pickled beetroot
100ml crème fraiche
100ml cup mayonnaise
4 slices cheese, like a cheddar or Jarlsberg
16 slices ham
Fresh dill & chives
1 bunch radishes, washed and thinly sliced
2 ripe avocado
1 cucumber

 

METHOD:

Use cookie cutter to cut out circles from bread. Cut out circles from the cheese, ham.

Place your first piece of bread on baking paper and top with crème fraiche & pickled beetroots.

Top with another piece of bread and spread one layer with mayonnaise and then place a piece of cheese on it.

Place another round of bread on top of this and spread it with horseradish and then place 2 circles of ham on it. Then top with another round of bread and spread this with crushed avocado.

Then top with the fourth round of bread.

Now spread some of the crème fraiche on and around the sandwich tower.

Take the cucumber and a mandolin or vegetable peeler and cut some strips lengthwise down the cucumber. Wrap the cucumber around the tower.

Slice the radish into discs and place in a circle on top of the tower. Garnish with fresh herbs.


Dill Poached Marron, Yoghurt Dressing

Gourmet Retreat – Cooking with Marron

It’s summer in Margaret River!

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We’ve got the best of everything. Sun, sea, sand, wines… and some of the world’s most beautiful coastlines! Another great thing about this season is of course, Marron.

The largest freshwater crayfish in Western Australia and the third largest in the world, catching, cooking and enjoying Marron on a hot summer afternoon has long been a WA tradition that is here to stay.

The Cape Lodge Gourmet Retreat Cooking Class focuses on using seasonal ingredients to get you cooking using fresh, sustainable ingredients in the most delicious way possible.

This month, our Executive Chef Michael Elfwing shared some of his favourite ways to prepare Marron so you can recreate a restaurant quality three course meal at home.

Marron appetizer

Dill Poached Marron with yoghurt dressing to start, a Marron Bisque to follow, and a quick and easy Grilled Marron with Pilaf Rice Lime & Tomato Beurre Blanc for your main course. The meal was finished off with a selection of Cambray & Kytren cheeses.

Dill Poached Marron, Yoghurt Dressing

Dill Poached Marron, Yoghurt Dressing

Marron Bisque

Marron Bisque

 

Selection of Cheese

Selection of Cheese

A big thank you to our lovely guests who made it such a wonderful afternoon!

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Chef Michael is happy to share his recipe for Grilled Marron that will surely impress your friends at your next dinner party!

Happy cooking!

Recipe: Grilled Marron with Pilaf Rice Lime & Tomato Beurre Blanc         

Serves: 4                                              PREPARATION TIME: 30 minutes

 Marron

Ingredients:

4 marron, 250g each

100ml basmati rice
250ml chicken stock
1 tbsp butter
1 bay leaf
1 clove of garlic

50ml white wine vinegar
50ml white wine
1 shallot, sliced
1 tsp white peppercorn
1 bay leaf & 2 sprigs of parsley & chervil
50ml cream
100g butter
1 lime
1 tomato, diced

METHOD:

Blanch the marron in boiling salted water for 2 minutes then cool in ice water, cut the marron in half and reserve until needed. To cook the rice, heat the butter with sliced shallot, garlic & bay leaf, add the rice and stir until coated, pour in the chicken stock and cook until the rice is tender. To make the beurre blanc, place all the ingredients in a pot and reduce until almost no liquid remains, add the cream and reduce until thick, the last step is to whisk in the butter, little by little, once all the butter is incorporated season with lime juice, salt & pepper and add the diced tomato. Sear the marron in hot oil and cook for 2-3 minutes on each side, serve with the pilaf rice and beurre blanc.


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Festive Recipe – Soft Gingerbread Cake

With Christmas just around the corner, our Executive Chef Michael Elfwing shares his delicious recipe for a Soft Gingerbread Cake. It’s easy to make and even more fun to eat! Time to get baking!

Recipe: SOFT GINGERBREAD CAKE

 Serves: 12                   PREPARATION TIME: 1 HOUR

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INGREDIENTS

50g butter

50g bread crumbs

100g sugar

300g flour

½ tbsp cinnamon

1/2tbsp ground cloves

½ tbsp ground ginger

½ tbsp baking soda

100g butter

75ml golden syrup

50g yoghurt

200g low fat milk

CREAM CHEESE ICING

150g Philadelphia cream cheese

50g butter

3tbs icing sugar

1tsp cinnamon

1tsp ground ginger

1tsp ground cloves

pinch of ground all spice

GARNISH

Toasted walnuts

Dried cranberries

Mint leaf

METHOD:

Pre heat your oven to 200c

Brush a cake tin with melted butter and coat with bread crumbs

Place sugar in a bowl and sift in flour, spices and baking soda.

Heat butter and syrup over low heat and stir until the butter and syrup is well combined. Remove from the heat and pour into the flour mixture and stir to combine, stir in buttermilk to form a smooth batter. Pour the batter into the cake tin and bake for 40-45minutes, leave to cool and refrigerate for 1 hour before icing the cake.

Whisk cream cheese, butter and icing sugar until white and creamy. Add ground spices and mix well.

Spread the icing over the cake and decorate with walnuts, cranberries and mint leaf.

Enjoy!


Blackboard

Saturday Morning at the Margaret River Farmers’ Market

There are many things we love about the Margaret River region. The blue skies, beautiful beaches, wonderful wineries… but none so much as the fresh, seasonal local produce painstakingly grown or made by passionate locals themselves.

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There is one place that combines the heart and soul of the region for just a few hours every Saturday morning.

Jams

Bahen

If you’re staying at Cape Lodge for the weekend, a visit to the Margaret River Farmers’ Market is a must do. Just over a half hour drive away from Cape Lodge, soak up the beauty of the vineyards on your leisurely drive towards the not-so-sleepy town that holds a surprise around every corner.

Italian Stall

Grab a coffee and a croissant and immerse yourself in the hustle and bustle of the early morning shoppers bouncing along to the lively tunes of musicians.

Yahava Coffee

Buskers

Or stroll along discovering the many seasonal ingredients, farm fresh meats, homemade jams, handmade pastries and more.

Italian Treats

 Have a chat to the friendly stall owners and you’ll find them ready to share their knowledge and experience with you.

David Hohnen Sausages

The best tip we got? Get there early before all the good stuff is gone!

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Leewin

Bread

The summer hours for the Margaret River Farmer’s Market are from 7.30am – 11.30am
For more information, visit their website or find them on Facebook


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A bit about Abalone – what we got up to at Gourmet Village over the weekend

We’re still reeling from the excitement of the Margaret River Gourmet Escape 2014 weekend. Looking through the many beautiful photos that have been steadily appearing all over the internet, it is clear that not only Chefs from around the world made it to the region, but people from all walks of life and cultural backgrounds travelled the distance for what is one of the biggest food festivals in Australia.

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We headed down to the Gourmet Village at Leeuwin Estate and the sheer volume of people, the variety of stalls, and the quality of produce on display was incredibly impressive. Local producers had gone the extra mile to showcase their products with flair, while restaurants, cafes and beverage stations were overwhelmed with throngs of hungry people queuing for a taste of their wares.

The crowd at Gourmet Village, Leeuwin Estate

The crowd at Gourmet Village, Leeuwin Estate

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There were wine tastings, cooking demos, classes for kids, book signings, you name it. Activities all day long to ensure that it was an eating fest that you could also learn something from.

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The Siemens Chef’s Theatre was where the main events took place, with Chefs sharing their secrets and tips in light hearted cooking demos hosted by Masterchef winner Poh Ling Leow.

Massimo Bottura, Poh Ling Leow and Matt Preston giving a lively demo on stag

Massimo Bottura, Poh Ling Leow and Matt Preston giving a lively demo at the Chef’s Theatre

Massimo Bottura was particularly excited because our Executive Chef Michael Elfwing had managed to source him a 4 year old, uncut, whole wheel of Parmesan for his demo, a rare find in Italy let alone here in Australia. Needless to say Michael smiled all the way to our next stop. At the Chef’s Skillery tent presented by Foxtel’s Lifestyle FOOD Channel, Michael gave a demo on what he calls “an under-appreciated ingredient” – Abalone.

Giving the spectators a closer look

Michael started off by asking how many people had actually tried abalone before, and only a handful raised their hands. With a determined smile on his face, he animatedly began his 45 minute quest to change the perspective of those there on how they viewed Abalone. “It’s not the prettiest of things,” he remarks,”but there are children here so I won’t point out what they look like,” he jokes, and the crowd bursts into laughter. “Aliens!” he whispers. More roars of laughter.

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 “Australian wild Abalone is regarded as “the truffle of the sea”, a luxury ingredient that is also high in nutritious value,” he says chirpily, deftly popping one after another open with skill.
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“I want to get people excited about abalone. It’s mainly exported, not found on the local market here and usually used only in the very top restaurants that have an Asian element to the dishes, like Peter Gilmore’s Quay or Tetsuya in Sydney. It’s highly appreciated in Asian cultures.”

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“I used to cook them with the legendary Cheong Liew when I worked at The Grange in Adelaide, which taught me to appreciate the its natural texture rather than having it bashed then deep-fried which is how I’ve seen many locals prepare it,” he explains. “Of course, some people want to appreciate it more for the chance of finding a pearl,” he jokes. “In my many years of shucking abalones, I can honestly say, don’t quit your day job.”

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We learnt that these Green Lip and Brown Lip Abalone are wild, handpicked by divers in the Southern coast of Western Australia. They are extraordinary specimens in size and quality. With every bite comes a more intense flavour. You can serve it raw, braised, or very finely sliced and flash-fried. Michael served them with a side of South Australian Oysters Angasi and Kumamoto as a bonus. Small, sweet and succulent, bursting with the saltiness of the sea, these were a big hit.

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Plates were passed around and hesitant hands reached out to try a piece. By the end of the demo, almost everyone had had a taste and enjoyed the fresh, cooling taste and light crunch of the abalone as they chewed. Some even went back for seconds.

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Even Michael’s son couldn’t resist running up for the finale and having a taste himself!

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I guess it’s true what they say, you learn something new every day. And that is especially true at the Margaret River Gourmet Escape.

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We’re already looking forward to next year!

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A big thank you to Lucky Bay Seafoods for generously supplying the Abalone for the demo.


The Chef's of Gourmet Escape 2014

Margaret River Gourmet Escape – Meet the Chefs

It’s the biggest event of the year in this region. With an all-star lineup of great Chef’s from around the world, the Margaret River Gourmet is well underway with an exciting series of gastronomic events in store over this weekend.

On Friday morning, the Chefs gathered at Cape Lodge for the official photoshoot and media morning. It also gave them a chance to mingle, meet or catch up with one another in between the interview sessions.

Heston Blumenthal gearing up for the photoshoot

Heston Blumenthal gearing up for the photoshoot

Peter Gilmore of Quay, Sydney hitches a ride in a Cape Lodge buggy

Peter Gilmore of Quay, Sydney hitches a ride in a Cape Lodge buggy

Acclaimed Restaurant Critic AA Gill
Acclaimed Restaurant Critic AA Gill

 

 

Ready, steady, smile!

Ready, steady, smile!

George Calombaris of Masterchef Australia gets snapped up for an interview

George Calombaris of Masterchef Australia gets snapped up for an interview

Cape Lodge Executive Chef Michael Elfwing catches up with his hometown buddy, rising star Daniel Berlin of Restaurant Daniel Berline

Cape Lodge Executive Chef Michael Elfwing catches up with his hometown buddy, rising star Daniel Berlin of Restaurant Daniel Berlin

The talented Clare Smyth of Restaurant Gordon Ramsay, London

The talented Clare Smyth of Restaurant Gordon Ramsay, London

The legendary Rick Stein all smiles for the camera!

The legendary Rick Stein all smiles for the camera!

 

Michael Elfwing and Peter Gilmore share a laugh on the way back to the restaurant

Michael Elfwing and Peter Gilmore share a laugh on the way back to the restaurant

 

Ashley Palmer-Watts of Dinner by Heston Blumenthal

Ashley Palmer-Watts of Dinner by Heston Blumenthal

 

Michael Elfwing and Matt Orlando of Amass Restaurant in Copenhagen, Denmark

Michael Elfwing and Matt Orlando of Amass Restaurant in Copenhagen, Denmark

 

With the lovely, bubbly Poh Ling Yeow, Masterchef winner and Cookbook Author

With the lovely, bubbly Poh Ling Yeow, Masterchef winner and Cookbook Author

 

Chatting to Claude Bosi, of the renowned Hibiscus in London

Chatting to Claude Bosi, of the renowned Hibiscus in London

 

The ever animated Massimo Bottura from Osteria Francescana, Modena Italy, voted No. 3 of the World's 50 Best Restaurants

The ever animated Massimo Bottura from Osteria Francescana, Modena Italy, voted No. 3 of the World’s 50 Best Restaurants

 

Johnny Lake,The Fat Duck, London

Johnny Lake,The Fat Duck, London

 

Our General Manager, Drew Bernhardt catches a moment with Rick Stein in between interviews

Our General Manager, Drew Bernhardt catches a moment with Rick Stein in between interviews

It promises to be an exciting weekend! We’re heading down to the Gourmet Village at Leewin Estate Winery today to catch these chefs in action! Even our very own Michael Elfwing will be giving a demo in the Skills Tent at 2.30pm today. Don’t miss out as he teaches you about the wonders of WA Abalone.

Get more information here:

www.gourmetescape.com.au

 

 

 

 


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