Archive for the ‘News’ Category

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!

Gourmet Escape 2015



Gourmet Escape 2015

Gourmet Escape 2015

Margaret River @Gourmet Escape presented by Audi is less than 4 weeks away!

We’ll be joining over 50 food and wine personalities from all four corners of the world at the Gourmet Village.

Tickets are still available book through Ticketek, along with tickets to many of the iconic events such as Feast in the Forest, the Audi Gourmet Beach BBQ and Sundown Soiree. Don’t miss this extraordinary festival of food and wine! See you there!

#GourmetEscape #AudiAustralia #thisisWA

Gourmet Village

Gourmet Escape Ticket Offer – Save 20%!

Gourmet Escape Ticket Offer – Save 20%!

Gourmet Village Sunday Session

Gourmet Village

Gourmet Village

“There are few things in life that excite me. But the thought of going to Gourmet Escape in Margaret River in November, really excites me” says Marco Pierre White ahead of the 2015 event.

 Margaret River Gourmet Escape presented by Audi is back this November 21 and 22. Sip your way around the region’s best wineries and savour dinners created by international, Australian and local chefs such as Marco Pierre White, Rick Stein, George Calombaris, Matt Moran plus many more. With over 50 culinary superstars, you can expect some extraordinary dining experiences!

SAVE 20% on Gourmet Village General Entry Tickets for Sunday 22nd November.

At the heart of the festival is the must-see Gourmet Village. A buzzing world of culinary excitement and the perfect opportunity to experience the delectable delights the region has to offer. Hosted at Leeuwin Estate Winery from 11am to 5.30pm on Saturday 21 and 11am to 5pm on Sunday 22 November, it’s where all our stars come together across one action-packed weekend program filled with cooking demonstrations, wine tastings, master classes, and panel discussions.

20% off Sunday Gourmet Village General Entry Tickets: saving $8!
(Tickets for just $32*)

Enter our exclusive promotional password “GOURMET” when booking Gourmet Village tickets.

OFFER ENDS Midnight on 6th November

*Ticket price excludes service/ delivery fee and payment processing fees


The Art Of Soufflé – Recipe: Lemon soufflé

Recipe: Lemon Soufflé
Serves: 4


Lemon Souffle

Lemon Souffle


200 ml milk
40 g wheaten cornflour
1pc vanilla bean, split in half and seeds scraped out
6pc egg yolk
100 g sugar
60 g egg white



1. Pre heat oven to 190c
2. Whisk together cold milk, vanilla seeds and starch, then slowly bring to boil whisking all the time, when it starts to thicken remove from the heat and keep whisking.
3. Whisk the yolks and sugar until white, add to the milk base, leave to cool.
4. Weigh 100g of this soufflé base and place in a bowl
5. Whisk the 60gram egg whites until soft peaks then add the 30gram sugar, whisking until the egg whites are shiny and at a soft peak
6. Add the limoncello to the 100g soufflé base, and the zest of 1 lemon
7. Fold egg whites into the base mix and fill buttered soufflé mould 4/5 full
8. Bake for 7-9 minutes, serve straight away

Manjimup Truffles

‘Cooking with Truffles’ Recipe – Esperence Scallops, Truffles, Peas, Mushrooms

Truffles of all shapes and sizes from The Truffle & Wine Co.

Truffles of all shapes and sizes from The Truffle & Wine Co.

Our recent Gourmet Retreat Cooking Class showed off the best of truffles as the season comes to an end.

Manjimup Truffles

Manjimup Truffles

Executive Chef Michael Elfwing shared his tips and tricks for cooking with truffles at home, and by the end of the class guests were confident they would easily be able to recreate his recipes at home.

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The class was followed by a walk through the veggie patch and a Long Table Lunch with wines where every dish in the demonstration was served up for guests to enjoy.

Long table lunch

Long table lunch

A big thank you to The Truffle & Wine Co for generously providing all the truffles for the class.

Click here to book your next Gourmet Retreat Cooking Class.


Executive Chef Michael Elfwing mingling with guests

Here’s a RECIPE for you to try at home.

Recipe: Esperance Scallops, Fresh Truffles, Peas, Raw Mushrooms

Serves: 4                      PREPARATION TIME:  30 minutes

Esperence Scallops

Esperence Scallops


8, ½ shell esperance scallops
½ tsp Truffle & Wine Co. truffle salt
40g fresh truffles, preferably 1 piece
200g peas
1tbsp truffle butter


  1. Clean the scallops and marinate with truffle salt for up to 24 hours.
  2. Peel the truffle, keeping peelings for pea puree. Try to get the truffle the same diameter as the scallops
  3. Slice the truffle into thin rounds and keep aside
  4. Boil the peas in water seasoned with a little truffle salt. Strain peas and blend to a puree with the truffle peelings and truffle salt, season with more truffle salt if needed.
  5. Shave the mushrooms very thin using a mandolin and drizzle with a little truffle oil.
  6. Sear the scallops and serve in their shells with the truffled pea puree, fresh truffle slices and mushroom shavings.


Truffle hunt at The Truffle & Wine Co. Manjimup

From 1 June to 31 August every year, the air in the Manjimup, Western Australia is filled with the earthy, intoxicating aroma of fresh black truffles.

Truffle Farm

The truffle hunt

The rich soil and temperate climate in Manjimup are what makes this area so suitable for growing truffles, and Western Australia is now the biggest producer of black Périgord truffles outside of Europe.


Large black Périgord truffle

Hazelnut trees

Rows of Hazelnut trees where the truffles grow

The Truffle & Wine Co. is Western Australia’s first truffière, and its 40 kilometres of truffle tree rows and 12 hectares of grapevines make it the largest producing truffière in the Southern Hemisphere.


The vineyard

A visit there is a must if you’re in the region, and they offer the unique experience of going on a truffle hunt where highly trained truffle dogs will guide you to discover and locate the rare and delicious black winter truffle.


Lola the truffle dog sniffs out the goods

Digging for truffles

Our sous chef Audrey carefully digging out a truffle

 These exclusive hunts are a must do for foodies or those who love farm-to-plate experience.

The haul from the hunt

The haul from the hunt

Relax in the café afterwards for luxurious dishes infused with truffles, and don’t forget to visit the Cellar Door for a spot of wine tasting and take home goodies.


The Cafe that serves all things truffle

Appetizer Pairing

Appetizer & Wine Pairing

Chef's Special Beef Salad

Chef’s Special Beef Salad


Confit Duck with Black Truffle Mash

Confit Duck with Black Truffle Mash


Chicken and Leek Pot Pie

Chicken and Leek Pot Pie with truffle sauce

Truffle Pack Truffle Goodies

The season is coming to an end so if you haven’t already been, it’s time to pay them a visit. It’s a fun day out for the whole family!

The Cape Lodge Kitchen team

The Cape Lodge Kitchen team


The Truffle and Wine Co.

Address: 490 Seven Day Rd, Manjimup WA 6258

Bahen & Co

Gourmet Retreat ‘Cooking With Chocolate’ Class and Recipe

This June, our Gourmet Retreat Cooking Class saw our Executive Chef Michael Elfwing sharing his favourite recipes for ‘Cooking with Chocolate’.



The wonderful aroma of freshly brewed coffee  and baked pastries greeted guests as they arrived.

Morning coffee

The class commenced at 11.00am and Chef Michael shared his tips, tricks and knowledge on working with different types of chocolate.


One of his personal favourites to work with is locally made Bahen & Co stone ground chocolate from bean to bar.

Bahen & Co

After the class, Chef Michael took our guests on a short walk through the veggie patch to stretch  their legs and learn a bit more about the ingredients grown at Cape Lodge that are used everyday on the menu.

A walk through the veggie patch

They then returned to the dining room to enjoy a leisurely long table lunch of all the dishes from the class –  Chocolate beetroot fondant, Milk Chocolate parfait, White chocolate & avocado mousse, Venison shank with chocolate sauce and Gluten Free chocolate cookies to take home.

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Chef Michael and Sous Chef Chris hard at work preparing a gourmet feast for lunch.

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The melt-in-your-mouth Venison shank and fluffy White Chocolate and Avocado Mousse.

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Long Table Lunch with wines and a view. A wonderful way to spend your Saturday.


Mouthwatering… needless to say, everyone had a fantastic time and left with smiles on their faces and a snack for the ride home.


For the full list of classes, click HERE.

 Here’s a recipe for the Avocado and White Chocolate Mousse for you to try at home!

White Chocolate

Recipe: Avocado and White Chocolate Mousse

Serves: 8                                PREPARATION TIME:  30 minutes



Avocado mousse
1 ripe avocado
1 lime
100ml icing sugar
100ml cream
White chocolate mousse
100g white chocolate

1. Place the avocado flesh, lime juice and zest in a blender, add the icing sugar and blend to smooth purée
2. Whip the cream, for both mousses together and fold half into the avocado puree, pour into a piping bag and keep in the fridge until needed.
3. Melt the chocolate and mix in the yoghurt, fold in the cream last and pour into a piping bag and keep aside
4. Pipe the mousses in an alternating pattern in a glass and chill for 30 minutes
5. To make the mint syrup just boil the water and sugar for 2 minutes, allow to cool and blend in the mint leaves.
6. Pour a little syrup in the top of the glass and garnish with fresh mint.



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