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A celebration of Italian Food and Wine with Celebrity  Chefs, local producers, providores  and wine makers sharing a weekend of everything Italian .Cooking demonstrations, workshops, tastings, long lunches & a very special guest chef dinner with Lucio Galletto.
Saturday June 4, 2016
11.30am-1 pm Cooking Demonstration with Vince Garreffa
1.00pm – 3.00pm Long Table Lunch- Cape Lodge Restaurant
From 6.00pm Truffles, Tuscany & Tiramisu Dinner

Cooking Demonstration & Lunch: $145pp Truffles, Tuscany & Tiramisu Dinner with wines: $165pp          

Sunday June 5, 2016
11.30am-1 pm Italian Cheese & Wine Masterclass with Nick Bath & Piero Tantini

1.00pm – 3.00pm Long Table Lunch- Cape Lodge Restaurant

7.00pm-Lucio Galletto Dinner

Cheese & Wine Masterclass & Long Table Lunch: $145pp Lucio Galletto Dinner with wines: $165pp

 To make your reservation please contact reservations T: 08 9755 6311 E:

Recipe: Sticky Beef Brisket in Steamed Buns

At our recent Gourmet Retreat Cooking Class, Executive Chef Michael Elfwing showcased some of his favourite recipes for ‘Cooking with Beef’. Our guests enjoyed all the dishes over a Long Table Lunch with wines, and the ‘Sticky Beef Brisket in Steamed Buns’ was clearly a favourite.


Here is the recipe for you to try at home.




Recipe: Sticky Brisket in Steamed Buns

Sticky Beef Brisket in Steamed Bun

Sticky Beef Brisket in Steamed Buns

Serves: 8-12                      PREPARATION TIME:  30 + 180minutes




1kg beef brisket

3 tbsp olive oil

2 shallots, chopped

3 cloves of garlic, grated

2 tbsp fresh ginger, grated

2 fresh red chillies, chopped

4 spring onions, chopped

1/4 cup brown sugar

2 tbsp rice wine vinegar

3 tbsp fish sauce

6 tbsp soy sauce

1 packet steamed buns



1. Trim the meat of any surface fat and sinew.

2. Season then sear meat and place in a baking dish.

3. Heat the oil in a pot. Add chopped shallot, grated ginger and garlic and sauté until fragrant.

4. Stir in chilli, spring onions and the remaining ingredients and water.

5. Bring to boil and pour over the meat. Place in a pre-heated oven at 160c for 2.5-3 hours.

6. Once the meat is cooked, remove and set aside. Reduce liquid until thick.

7. Once meat has cooled down, slice and coat with a little sauce and place in steamed buns. Garnish with strips of cucumber, spring onion and coriander. Serve immediately.

Stuffed Onions

Recipe: French Inspired Stuffed Onions

At the recent Gourmet Retreat Cooking Class and Long Table Lunch, Executive Chef Michael Elfwing shared four of his delicious ‘French Inspired’ recipes.

Here is one for you to try at home, easy to create and impressive to look at.

Stuffed Onions

Recipe: Stuffed Onions

Serves: 6 PREPARATION TIME: 30 minutes




6 white onions

50g buckwheat, barley or millet

1 clove of garlic

1 small fennel bulb

2 anchovy fillets

200g chicken stock

50g cooked French lentils – lentil de puy

fresh basil, parsley and chives

extra virgin olive oil






1. Peel the onions and cut the top 1cm off and keep

2. Scoop out the centre layers of the onion and finely

3. Cut the fennel bulb into small cubes and crush the garlic

4. Place the onion, fennel, garlic and anchovies in a pot, sauté until fragrant then add the grains and chicken



5. Cook until tender and stock has evaporated.

6. Taste and season as needed, add herbs and cooked lentils

7. Blanch the hollowed out onions for a couple of minutes until tender but still holding their shape

8. Stuff the onions with the grain mixture and place in a 180c oven for 15 minutes to heat up then serve.

The Cape Lodge Restaurant

“Jazz du Jour” Weekend Brunch starts Saturday, 16th January 2016

By popular demand we are opening for the quintessential Weekend Brunch in our new look conservatory restaurant on the lake.

Saturday 16th of January from 11.30am

The Cape Lodge Restaurant

Start with a charcuterie brunch buffet and complimentary glass of French bubbles followed by a choice of a main course, cheese or dessert. The wine list will feature French wine varietals by the pichet & bottle as well Taittinger Champagne at special price of $12.00 per glass

Entertainment will be provided by Beautifully Mad. Two of Australia’s finest singer/songwriters, Kris Ralph and Tony King, produce a beautiful blend of acoustic jazz, folk and blues .

Price : $89.00pp includes 3 Course Brunch and a glass of French bubbles

Reservations Essential: Call 08 9755 6311 or email

The Cape Lodge Family

Merry Christmas from the Cape Lodge Family!

The Cape Lodge Family

The Cape Lodge Family

Christmas Log with cherries and chestnut cream

Festive Recipe – Christmas Log with Cherries and Chestnut Cream

It’s never too late to try a new twist on a traditional favourite for dessert at Christmas. With cherries in season and chestnuts roasting, Chef Michael Elfwing shared his version of a Yuletide Log with guests at the recent Gourmet Retreat Festive Cooking Class and Long Table Lunch.

Christmas Log

Cherries are in season, so what better way to make use of them this Christmas!

 Not only does it look beautiful, it also tastes phenomenal and is very easy to make. It will certainly bring a little extra Christmas cheer to the table.

Merry Christmas!



Christmas Log with cherries and chestnut cream

Christmas Log with cherries and chestnut cream

Recipe: Christmas log with cherries and chestnut cream

Serves: 12-14            PREPARATION TIME:  30 minutes


12 eggs
600 ml sugar
300 ml potato flour
8 tbsp cocoa powder
4 tsp baking powder


200g sweetened chestnut cream
100g amarena cherries
fresh cherries
300g dark chocolate ganache




  1. Preheat the oven to 250 degrees C.
  2. Beat the eggs with the sugar until very fluffy and pale.
  3. Sift potato flour, cocoa and baking powder into the eggs, and fold together carefully.
  4. Pour onto a greased baking paper placed into a large roasting tin, and shape into a rectangle. Bake for five minutes – watch it carefully so it doesn’t burn!
  5. Allow to cool on the bench or in the fridge for 30 minutes
  6. When it’s cool, spread the chestnut cream on it and sprinkle with amarena cherries, and roll up.

Carluccio and Ian Parmenter

Antonio Carluccio and Ian Parmenter film at Margaret River Farmers Market

Today, we headed down to the Margaret River Farmers’ Market to catch former ABC broadcaster Ian Parmenter and celebrity chef Antonio Carluccio being filmed cooking indigenous-themed dishes using local produce from the market, as part of a 6 part series for SBS.

Carluccio and Ian Parmenter

Carluccio and Ian Parmenter being filmed

Carlucccio one of the many great chefs visiting the region as part of Gourmet Escape 2015.

For more info, visit

The Chefs are all smiles for the group photograph

Gourmet Escape 2015 – The Chefs are here!

The Gourmet Escape weekend is finally here, and this morning all the biggest names in the industry gathered for a group photo and media session at Cape Lodge.


The Cape Lodge Restaurant


All the stars in one place

All the stars in one place

The all-star lineup are set to give foodies from near and far a little taste of their cuisine and a big part of their personality.

The Chefs are all smiles for the group photograph

The Chefs are all smiles for the group photograph

“The Gourmet Village at Leeuwin Estate is the heart of the festival with tickets available at the Box Office on site, and Margaret River Visitor Centre. Don’t miss out on your chance to see the world’s top chefs up close with demonstrations, book signings, wine tastings and through provoking discussions. Sample award winning Margaret River Region wines, and taste locally produced dishes from 16 of the South West’s best restaurants.”

There will be fantastic collaborations between chefs from all over the world! This is a weekend that’s not to be missed.

All smiles

Our fantastic team at Cape Lodge Restaurant


Good friends George Cooper of Food By the Chef with Michael Elfwing

Blog_Matt Moran

Michael Elfwing and Matt Moran



Mark Best and Michael Elfwing


Bib and Tucker

Scott Bridger from Bib & Tucker


George and Vladimir

Vladimir Mukhin and George Cooper from Food by the Chef will be cooking at the Secret Garden Long Table Lunch


Last minute tickets are also available for popular satellite events such as;

  • Audi Gourmet Beach BBQ – A relaxed BBQ experience on the stunning Castle Bay Beach, with some of the finest culinary talent.
  • Feast in the Forest – locally sourced farm-to-fork style dining in a unique location among the trees.
  • Fraser Gallop Sundown Soiree – The ideal way to enjoy fine wines overlooking the Fraser Gallop estate, whilst enjoying a Q&A with Marco Pierre White.

Along with many more!

Marco Pierre White's latest book

Marco Pierre White’s latest book


Matt Moran's latest book

Matt Moran’s latest book

Tickets to all events are on sale via Ticketek until 12 noon Thursday 19th November, after that time, they are available from the Margaret River Visitor Centre at 100 Bussell Highway, Margaret River. 

For enquiries leading up to and during the event, please call the Gourmet Escape Hotline

Tel: 0488478421

For more info, visit

Lemon Posset

Recipe: Lemon Posset

Gourmet Retreat Cooking Class: Desserts, Pastry, Baking

This month’s Gourmet Retreat Cooking Class and Long Table Lunch saw Executive Chef Michael Elfwing sharing his passion for all things sweet. If you missed out, here is an easy recipe for Lemon Posset that you can recreate at home.



Lemon Posset


Serves: 6-8                  PREPARATION TIME:  20 minutes



125g of caster sugar
450g of double cream
1 lemon, zested

60g of lemon juice



  1. To make the posset, place the sugar, cream and zest in a pan and gently heat to melt the sugar
  2. Stir in the lemon juice and boil for 2 minutes
  3. Pour into individual serving bowls, cover and leave to set in the fridge. This will take about 3-4 hours, but best to leave overnight.
  4. Garnish with your desired topping.

Honey Harvest and Extraction

This year, our resident Cape Lodge bees more than delivered.

Located adjacent to the tennis courts, the health and happiness of the hive has always been our priority.

Bees collect nectar, and make and store honey for their own nourishment. The honey is only harvested when the bees produce more honey than can be used for their own sustenance.

Our Sommelier Charles Pierre Serveau , or better known to colleagues and guests as Charlie, had the opportunity to be a part of the harvesting process this year alongside the experienced hands of Bee Keeper Dr. Palmer.

Honeycomb racks

Honeycomb racks

Although it was his first time, Charlie wasn’t terrified of the bees and actually felt quite comfortable because of Dr. Palmer’s expertise. In fact, he found the buzzing noise quite relaxing instead!

The process was a special experience, from getting into the suit to pacifying the bees with smoke. The frames built by the bees were removed from the hive and the bees then gently shaken off. The bee-free frames were then put in a box and transported to the kitchen where any excess wax was removed to expose honey cells from the comb.

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Chef de Partie Emy had the privilege of being apart of the extraction process, inserting the frames three by three into a honey extractor. Spin, spin, spin, round and round and out came the honey, collected in a bucket. All that was  left to do after that is clean up the mess.


The Extractor



Time to spin!

So after all that, how did it taste?


Inspecting the equipment

“Sweet and chewy!!” says Charlie.

This rich, golden, sticky liquid will be stored and used as a condiment at breakfast, for gourmet tea infusions and cocktails.

We asked Charlie what the best thing about this experience was for him.

“Getting involved is the best thing. You have this connection with the food you grow and harverst. It was extremely satisfying to get my hands dirty and get it done! You simply can’t compare this with the impersonality of modern days shopping at chain supermarkets. More importantly, I guess is that it brings people together and increases their love and respect of the land we live in.”

Our Queen bee has certainly been keeping her workers happy so there is a chance of another harvest in the new year. We’ll have to wait and see!

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