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Following on from its hugely successful inaugural year in 2012, Margaret River Gourmet Escape has announced its2013 dates with the acclaimed food and wine event to take place from Friday 22nd November to Sunday 24th November 2013.
The ultimate of culinary adventures will again deliver a program showcasing the best of WA and the Margaret River region through a lauded line up of food and wine personalities and unique events.
The 2013 talent list and event details will be announced soon but be sure to put Friday 22nd November to Sunday 24th November in your 2013 diary.
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.
Sauvignon Blanc 2011: $128.00 per dozen
Shiraz 2010: $180.00 per dozen
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Cape Lodge, located in the Margaret River region in Western Australia’s extraordinary South West, is a boutique vineyard hotel and award-winning restaurant, which was voted Top Ten in the World for Food in Conde Naste Traveller’s Gold List. Executive chef Tony Howell’s philosophy is to only use the freshest local produce, and changes his menu daily depending on what’s available. Here, Tony tells us their story.
In the lead up to Margaret River Gourmet Escape 2012, a four-day food and wine festival happening in WA’s South West from November 22 to 25, Tourism Western Australia has been uncovering some of the people who call the region home, and who are behind the produce that the region is so well known for.
Thanks to its Mediterranean climate and rich fertile soils, WA’s South West has a reputation for producing world-class food and wine. The area is also well known for its pristine beaches, enviable surf breaks, ancient tall timber forests and an abundance of flora and fauna.
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.
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.
TONY HOWELL IN BALI AT ALILA VILLAS SOORI
November 9, 2012
Our very own Tony Howell will be the Guest Chef at the magnificent Alila Villas Soori in West Bali joining forces with Chef Dwayne Cheer in creating superb delicacies to be matched with the great wines from Howard Park.
Alila Villas Soori are offering special accommodation rates and privileges for guests of Cape Lodge.
Special Privilege Rates
One Bedroom Beach Pool Villa: USD 497++ per night
One Bedroom Terrace Pool Villa: USD 568++ per night
One Bedroom Ocean Pool Villa: USD642++per night
Three Bedroom Pool Villa: USD 1,694++per night
Daily Breakfast in the villa or Cotta Restaurant
Return Airport Transfers
2 x 90 Minute Signature Spa Treatments
Balinese Village Journey by Segway
Prices are per villa per night and are subject to 21% government tax and service charge
Minimum 2 Night Stay
Cape 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.
The third series of MasterChef starts on Sunday the 1st of May and looks like it is going to be bigger than ever. See our very own Tony Howell in the lime light showcasing some of the best of the best of the Margaret River region.
Watch the MasterChef Series Preview Trailer www.masterchef.com.au/video.htm
Western Australia’s premier boutique hotel Cape Lodge has made a UK The Times list of the world’s top 20 winery hotels.
The renowned Margaret River establishment found itself in rarefied company spanning the great wine regions of the world in a story that appeared in the respected UK daily newspaper in Britain this week.
Cape Lodge was one of only two Australian winery hotels that made the list, the other being the celebrated Tower Lodge in the Hunter Valley, NSW, which was recognised as a “romantic escape”.
Apart from its magnificent setting, ambience and impeccable service, Cape Lodge was particularly applauded and recommended for its outstanding restaurant.
The hotel has an international reputation for its fine cuisine, prepared by award-winning chef Tony Howell.