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Marron Thermidor

Recipe : Marron Thermidor

Love Lobster Thermidor? At our recent Gourmet Retreat Cooking Class, ‘Cooking with Marron’, Executive Chef Elfwing shared his take on this timeless classic French dish.

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Think of a light yet rich mixture of cooked marron meat, egg yolks and brandy (often cognac), stuffed into a marron shell. Simply irresistible.

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Recipe: Marron Thermidor

Serves: 4       PREPARATION TIME:  30 minutes

Marron Thermidor

Marron Thermidor

 

INGREDIENTS

 

4 marrons, 200g each, boiled for 4 minutes then chilled
50g butter
1 shallot, finely chopped
8 button mushrooms cut in quarters
1 tsp chopped fresh parsley
1 tsp chopped fresh tarragon
100ml dry white wine
30ml cognac or brandy
100ml cream
1-2 tsp Dijon or tarragon

4 tbs buttered breadcrumbs

 

METHOD:

    1. Preheat oven to 180°.
    2. Cut the marrons in half and scoop out the good stuff, coral, in the head. Keep aside.
    3. Wash the heads clean and pull out the meat. Cut the meat into 3-4 pieces.
    4. Sauté the shallot and mushrooms in the butter for a few minutes until golden.
    5. Add white wine, cognac and herbs, reduce until the wine is almost gone.
    6. Add the cream and marron coral from the heads and reduce to a coating consistency.
    7. Turn off heat and fold in the marron meat.
    8. Scoop the marron meat, mushrooms and sauce back in the marron shells, top with buttered breadcrumbs and place in a baking dish.
    9. Bake for 5 mins at 180°, serve with rice and salad.

souffle-10

Recipe: Twice Baked Blue Swimmer Crab Soufflé

Making a Soufflé may seem like a daunting task, but at our recent Gourmet Retreat Cooking Class, ‘The Art of Soufflé’, Executive Chef Elfwing proved that anyone can rise to the occasion.


Recipe: Twice Baked Blue Swimmer Crab Soufflé

Serves: 6       PREPARATION TIME:  30 minutes

souffle-10

Twice Baked Crab Soufflé

INGREDIENTS

 

75g flour
75g butter
300g milk
150g blue swimmer crab meat
1 tbsp chopped dill, chives, parsley
zest of 1 lemon
salt & pepper
METHOD:

 

  1. Cook the butter and flour to a blond roux, then add the milk and boil for 5 minutes, whisking all the time. The mix will be very thick.
  2. Let the mix cool a little until it’s warm. Add the egg yolks one by one, followed by the crab meat, herbs  and lemon zest.
  3. Cover the bowl with cling film and keep aside while you whisk the egg whites.
  4. Whisk the egg whites to stiff peaks and fold into the soufflé base.
  5. Butter dariole moulds and pour the mix ¾ full into these.
  6. Bake in a water bath at 160° c for 17-19 minutes.
  7. Allow to cool slightly in the mould, then unmould onto baking paper.
  8. Store these soufflés in the fridge for up to 3 days.
  9. When you are ready to serve, place the soufflés in a baking dish and pour enough cream to come 1cm up the side of the soufflé.
  10. To add a touch of decadence, top with salmon roe and blanched asparagus.

Pemberton Trout with Truffle Aioli & Scrambled Eggs

Recipe: Pemberton Trout with Truffle Aioli & Scrambled Eggs

At “The Last Truffle Class”, Executive Chef Michael Elfwing shared this sensational recipe that’s perfect for a light lunch or early breakfast,  and is easy to prepare and quick to impress.


 

Recipe: Pemberton Trout with Truffle Aioli & Scrambled Eggs

Serves: 4     PREPARATION TIME: 30 minutes

Pemberton Trout with Truffle Aioli & Scrambled Eggs

Pemberton Trout with Truffle Aioli & Scrambled Eggs

 

INGREDIENTS

 

4 fillets of rainbow trout

1 tbsp chopped fresh dill

TWC Truffle aioli

2 tbsp unsalted butter

6 eggs

30g fresh truffle

2 tbsp cream

2 tbsp milk

1 tbsp unsalted butter

truffle sea salt & black pepper

 

 

METHOD:

 

1. Season trout with salt and chopped dill.

2. Heat the butter in a non-stick frying pan and cook the trout, skin side down for 2-3 minutes, turn it over and cook for another 2 minutes. Transfer to a plate and keep aside.

3. Whisk together eggs, cream and milk, grate the truffle into the mixture and give it a good stir. Pour in melted butter and transfer to non-stick frying pan.

4. Scramble the eggs over medium heat and remove from heat just before they are fully cooked.

4. Toast the sour dough then spread with the TWC truffle aioli, arrange scrambled eggs on the toast, top with the trout fillet and grate a little more fresh truffle over. Serve immediately.


Truffle Butter

Recipe: Truffle Butter

Truffle season is coming to an end, but the Truffle & Wine Co. (TWC) have decadent products that ensure you can enjoy the flavour of truffles all year round.

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Executive Chef Michael Elfwing combines TWC’s truffle & mushroom tapenade and truffle oil with butter and roasted garlic to give you an earthy, delicious twist on an everyday staple. Enjoy on toast, eggs, pastas… guaranteed to make almost anything taste better.

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The best part is, you can freeze it and enjoy it all year round!

 


Recipe: Truffle Butter

Serves: 12-14       PREPARATION TIME:  10 minutes

Truffle Butter

Truffle Butter

 

INGREDIENTS

 

200g unsalted butter, softened
1tbsp TWC truffle & mushroom tapenade
1tbsp TWC truffle oil
1 clove of roasted garlic

 

METHOD:

  1. Whip the butter in a mixer until soft and creamy.
  2. Add the truffle & mushroom tapenade, truffle oil, garlic and whip until white.
  3. Season to taste then roll in to 50 cent logs.
  4. Keep in the fridge or freezer until needed.

Muscat Creme Caramel

Recipe: Muscat Crème Caramel, Cooking with Wine

Recipe: Muscat Crème Caramel

Muscat Creme Caramel

Muscat Creme Caramel


 

Serves: 6-8 PREPARATION

TIME: 30 minutes

 


 

Ingredients:

375ml muscat wine

120g castor sugar

3 whole eggs

9 egg yolks

700ml whipping cream

250g sugar for caramel

110ml water

 


 

Method:

1. Heat your oven to 110c.

2. Bring muscat and 120g sugar to boil over medium heat.

3. Whisk the eggs and yolks in a bowl until well combined then pour in the muscat, whisking all the time.

4. Whisk in the cream and strain the mixture, skim off any bubbles with a spoon.

5. Pour the mix into ramekins or empty egg shells and bake in a water bath for about 30-40minutes or until set.

6. To make the caramel you will need to cook the sugar in a dry pan until it’s a dark amber color, once at this stage

add the water be careful not to get burnt from the boiling sugar.

7. Pour a thin layer of caramel in each ramekin and keep refrigerated until needed.


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.

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Here is the recipe for you to try at home.

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Enjoy!


 

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

 

Ingredients:

 

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


 

Ingredients:

 

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

 


 

 

Method:

 

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

stock

 

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 stay@capelodge.com.au


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


INGREDIENTS

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

 


 

METHOD

  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.

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