Archive for the ‘News’ Category


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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.

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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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COOKING CLASSES WITH MICHAEL ELFWING

A New Lunch Experience at Cape Lodge-Cooking Class & Long Table Lunch

 

Our new Executive Chef Michael has worked in some of the World’s best kitchens including Heston Blummenthals’ Fat Duck, Cheong Liew’s Grange and with Mathias Dahlgren at Stockholm’s Grand Hotel.

Michael’s culinary training is French enjoys modern regional cuisine creating a calendar of Cooking Classes where you will learn how to present a superb three course menu which can easily recreated at home.

Working with seasonal local produce discover some of Michael’s kitchen tips, recipes and to choose the best ingredients before sitting down to  a superb three course Long Table Lunch served in the Cape Lodge Restaurant.

Cooking Class and Long Table Lunch with wines: $145.00 per person

Class commences at 11am Lunch served from 1pm to 2.30pm

 

CALENDAR
13 September- Cooking with Lamb
18 October- Poultry Dishes
1 November-The Perfect Sunday Brunch
6 December- Festive Season Menus
17 January- Cooking with Marron
21 February-Scandi Summer Dishes
14 March- Cooking with Wine
18 April-The Art of Soufflé
16 May-Margaret River Beef
20 June-Chocolate Class


Giovanni Pilu 2

GIOVANNI PILU GUEST CHEF DINNER-FULLY BOOKED

4 to 5 October

Announcing our next Gourmet Weekend at Cape Lodge with Italian Chef Giovanni Pilu.

Giovanni who owns Sydney’s two hatted restaurant Pilu at Freshwater, is passionate about authentic Italian cooking and has been introducing diners to Sardinian specialities cooking food that is in his blood and close to his heart.

This very special weekend at Cape Lodge will include a Food Demonstration with Giovanni, a wine tasting with Italian winemaker Gianfranco Anderle from Carpe Diem Wines and a superb 5 course Giovanni Pilu Dinner matched with Italian wines.

Gourmet Weekend Package
*
Overnight Accommodation
* Food Demonstration
*Wine Tasting at Carpe Diem
*Giovanni Pilu Wine Dinner
*Gourmet Breakfast

 

Garden View Rooms: $550.00 per person
Superior Spa Suite: $570.00 per person
Forest Spa Suite: $630.00 per person

Tickets are extremely limited
For Bookings Contact stay@capelodge.com.au or Telephone 08 9755 6311

 

 

 

 

 

 

 

 


CapeLodge-R4

Luxury Escape Package with Dinner- from $525 per night

Experience the exclusive tranquillity of Cape Lodge

This offer includes :

  • Two Nights’ Accommodation
  • Five Course Chefs Tasting Menu for 2 on one evening of your 2 night stay
  • Daily Gourmet Breakfast
  • Gift Bottle of Cape Lodge Estate Wine
  • Free Wireless Internet
  • Afternoon Tea served daily in our Lounge
  • Cape Lodge Estate Wine Tasting

Two night minimum stay. Rates are per night.


Celebrity Chefs at Cape Lodge

CELEBRITY CHEFS AT CAPE LODGE

Some of the world’s most celebrated celebrity chefs settled in at Cape Lodge again for 5 days last week for the Margaret River Gourmet Escape festival. The amazing line up of culinary superstars included Heston Blumenthal, Rick Stein, Testsuya Wakuda, Adriano Zumbo, Alex Atala and George Calombaris joining the list of the other star studded personalities for what is being described as Asia Pacific’s largest food and wine festival.

Held over 3 days the Margaret River Gourmet Escape delivered an amazing program showcasing the best of Western Australia and the Margaret River Wine Region through a lauded line up of over 25 international and Australian food and wine personalities and special events including beach BBQs, long table  lunches, pop up restaurants and celebrity chef dinners.

The team in the Cape Lodge kitchen had the daunting task of cooking for the all star chefs in residence introducing them to the magnificent fresh produce of the region that included marron, dhufish, venison and kangaroo. The visiting chefs were blown away by the local ingredients and prepared impromptu cook up in the kitchen of the Cape Lodge Residence.


Rhys Badcock

Rhys Badcock wins MasterChef Australia

Rhys Badcock

We are all thrilled to see ex Cape Lodge Chef Rhys Badcock take  out the first Australian Professional MasterChef competition last night.

Rhys did his apprenticeship at Cape Lodge with Tony Howell and returned a couple of years later as Sous Chef  before heading North to work on the luxury cruising boat the Kimberley Quest.

A truly fantastic effort to be judged by the World’s best as number one from a group of Australia’s most talented young chefs.


The Restaurant

Cape Lodge Breakfast – The Sunday Times Magazine

 

 

 

 

 

 

 

 

 

 

 

 

GAIL Williams enjoyed the tempting delights of a boutique breakfast at the grand Cape Lodge, Yallingup.

For years now I have been hanging out for the Cape Lodge dining experience – even if just for the cachet of being able to say “I’ve eaten at the best boutique hotel in Australia”. Not to mention that it was the chosen place for Sting to lay his weary head after the Leeuwin concert.

But the phone has obviously been running hot since Cape Lodge was voted Luxury Travel Magazine’s Best Boutique Hotel in Australia and listed in the Condaacé Nast Traveler’s Gold List in 2011 and 2012. Try to get a Saturday night booking on a Grand Final long weekend and you’ve got (Nathan) Buckley’s chance.

Breakfast turned out to be the only way I was going to get to sample chef Tony Howell’s much-talked-about food based on local seasonal produce. But not before the charming Mediterranean accent demanded I hand over my credit card details first.

“Jez in case you don’ turn urp,” the booking voice said. Hmm.

We did turn up on a sunny Sunday morning and took our places at the velvet-covered, high-backed seats overlooking the lake.

My family don’t really do grand settings. We’re not all that comfortable with starchy white tablecloths and where you sit a football field away – Gilmore Girls’ style – from your loved ones. But they do it so well here, and so unobtrusively, that we settled in like pigs at a trough.

“Can you hear me down there? ” I yelled to my husband.

“Yes, unfortunately,” was his acerbic response.

All I wanted to establish was if he was going for the Jarrahdene pork sausage or the open omelet with buffalo chorizo, so I could snaffle the homemade brioche with truffled scrambled eggs.

All three were part of the a la carte menu which, for $39.50, includes the full continental breakfast ($29.50 a head) and a main cooked-to-order course. The whole shebang is the best value in and out of town. Take into account unlimited coffees (plunger, cappuccino or flat whites), fruit juices, cereals, yoghurt, croissants, muffins, fresh fruit, dried fruits and nuts, and toast.

It’s a great way of avoiding the rubbery egg and cold, greasy bacon syndrome you get from baine maries, which are thankfully absent here.

And here’s the bottom line – it just makes you feel so damn special.

After you’ve waded through the sweet brioche, filled with heavily truffled but light-as-a-feather scrambled eggs topped with crispy prosciutto, you can down another three or four coffees in a wingback chair in the adjoining lounge.

The other dishes ticked all the boxes – poached, free-range eggs wobbling like a starlet’s pert breasts on toasted sourdough; perfect ratio of piquant sauce to salmon and asparagus in eggs benedict; and fabulously light chocolate and banana muffins.

One regret. I didn’t try the sous vide Manjimup trout with coddled-egg dressing. I’ll just have to head back. But next time I’ll book a dinner table.


Conde Nast Traveller Gold List 2012

Condé Nast Traveller Gold List 2012 – Best of Food

Conde Nast Traveller Gold List 2012Cape Lodge has once again made it on the Condé Nast Traveller Gold List 2012 – Best of Food.

See below why they have selected Cape Lodge.

This charming boutique hotel is set in its own vineyard in Western Australia’s Margaret River wine region. It has 22 bedrooms and suites decorated in a contemporary style and showcasing original works by top Australian artists, as well as a two-bedroom cottage and five-bedroom villa in the grounds. There are tennis courts and a pool. Wine and gourmet tours, cookery classes, horse-riding, fishing and eco-tours into the bush are all available.

X-factor The gorgeous Cape Lodge Margaret River Restaurant, where chef Tony Howell cooks contemporary Australian cuisine with a Mediterranean twist, has a 14,000-bottle cellar. ‘There may be hipper places to eat among the vineyards,’ says Gold List contributor Mike Dolan. ‘But nowhere else showcases Australian cuisine with such finesse and flavour.

Read the Full Article: Conde Nast Traveller Gold List 2012 – Best for Food

Click to enlarge the snapshot below.

Gold List 2012 Best for Food


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