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Head Chef of Cape Lodge, Tony Howell is man who loves living in the Margaret River almost as much as he loves cooking! Take a look at this short clip recently filmed with Tourism Australia.
Busy in the kitchen garden, preparing knockout staff lunches and working on new menu ideas with his team, Tony’s chomping at the bit to get back on the pans for the reopening of the restaurant. Here’s some inspiration in the meantime…
Moules Mariniere
Why not try making this classic bistro dish at home – a firm favourite with regulars in the Cape Lodge restaurant. Serve with crusty bread to mop up juices.
Ingredients:
- Mussels, de-bearded
- fennel, onion + garlic, all chopped finely
- butter
- white wine
- parsley
- saffron
- cream
- stock (vegetable or fish)
Method:
In a large, deep pan cook fennel, onion + garlic in butter until soft.
Add wine, stock , cream + saffron and reduce until flavours develop. Season to taste. Add mussels to the pan, mix thoroughly, cover with lid for 5 minutes
(or until mussels open).
Throw in the parsley and serve immediately with bread and a glass or two of dry white wine.
A word from Drew, General Manager of Cape Lodge
All going well it is looking extremely promising that the doors will be swinging open to welcome guests back in the not too distant future! Working with all relevant tourism and health and safety organisations to ensure Cape Lodge is up to speed on all legislation changes, and putting together some great offers.
For booking enquiries visit Cape Lodge or contact the lodge directly via email: stay@capelodge.com.au or telephone: +61 8 9755 6311.
