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Building on the continued success of their cooking class calendar, Cape Lodge has decided to crank up the intensity a little with the launch of a Culinary Boot Camp!

While this may sound a little painful, they can assure you the Cape Lodge version of Boot Camp will involve numerous food and drink rewards for good behaviour, strictly no 6am starts, and the pleasure of a luxurious nights sleep. 

Essential Skills For Fabulous Feasts

SATURDAY 28TH JULY

9.30AM – 5.00PM

However, this is not a camp for the fainthearted. Resident Sargent Major, chef Tony Howell, will push you to your culinary best, offering expert tuition in the complex realms of fish, shellfish and meat cookery, pastry, emulsions and desserts. While the focus is to teach techniques applicable to all cuisines, the products and seasonality expressed in the Boot Camps will be uniquely South Western. Through the treatment of Pemberton marron, Margaret River venison, Manjimup truffles, Albany asparagus and superb local olive oils, Cape Lodge Boot Campers will leave with a strong sense of place etched on the soles of their boots!

An intensive hands-on cookery class designed to sharpen up your techniques and get you kitchen-fit for all dining occasions.

Boot Camp includes;

  • Welcome tea, coffee & pastries
  • Basic knife skills & care
  • Vegetable cookery session
  • Black truffle infusions 
  • Seafood selection prep & handling
  • Meat cookery – different cuts & prep
  • The art of perfect pastry class
  • Late Lunch with fellow boot-campers
  • Hands on instruction, recipes & Cape Lodge chef’s apron

You will return home with fantastic culinary confidence, and a whole new repertoire of dishes to recreate for family and friends!

Price: $395 per person

Bed and Bootcamp:  Save $200 per room per night  

For further information or to reserve your place at the kitchen bench, phone +61 8 9755 6311 or visit.