Archive for the ‘News’ Category


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.



Andrew-Harper-Featured-Hideaway Main Lodge


Andrew-Harper-Featured-Hideaway-Report-2015 (1)

 (JULY 1, 2015) Andrew Harper’s Hideaway Report, the most respected publication in luxury travel, announced in its July 2015 issue the recommendation of Cape Lodge.

All of Andrew Harper’s recommended properties possess exceptional character, a commitment to classic hospitality and a profound sense of place. Mr. Harper does not evaluate hotels by means of a checklist, but uses his three decades of experience to distinguish the truly enchanting from the merely excellent. Cape Lodge is delighted to be among the best of the best properties worldwide to receive his recommendation.

About Andrew Harper

Free of hotel advertising since its inception in June 1979, Hideaway Report is a monthly publication for a private community of sophisticated travelers. The selection of hotels, resorts and restaurants for inclusion in this publication is made on a completely independent basis, with Andrew Harper, Inc. paying full rate for all meals, lodging and related travel expenses. Andrew Harper and his editors travel incognito to write opinionated and unbiased travel reviews for a private membership service, which provides personalized travel planning assistance, bespoke tours and valuable travel benefits to its members. For more information about Andrew Harper, visit Be sure to follow Mr. Harper on Facebook at and on Twitter at HarperTravel.

Andrew-Harper-Featured-Hideaway Main Lodge

“Handsome gabled lodge overlooking a serene ornamental lake on a vineyard-covered property 20 minutes north of Margaret River.”

 – Andrew Harper

Read the full review at

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


TIME: 30 + 180minutes


soya braised grass fed beef



800gram of boneless

grass fed short rib

1 onion

5 spring onion

1 thumb size piece of


3 star anise

1 tsp fennel seeds

1 tsp white peppercorns

3 large dried red chillies

2 Chinese cardamom


2 cinnamon sticks

peeled zest of 1 orange

50g sugar

100ml dark soya sauce

75ml light soya sauce



200ml Chinese cooking

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


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.


Private Residence Cooking Class Package

Spend a weekend in our magnificent Private Residence complete with a private cooking class and private chef lunch.


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.


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


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.



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.



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.


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.

asq_3016_mr_eflyer_d4 FINAL

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


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






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



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!


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!


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



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


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.


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!


 Serves: 12                   PREPARATION TIME: 1 HOUR



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


150g Philadelphia cream cheese

50g butter

3tbs icing sugar

1tsp cinnamon

1tsp ground ginger

1tsp ground cloves

pinch of ground all spice


Toasted walnuts

Dried cranberries

Mint leaf


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.


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