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Chef Peter Smit has bought a new, very local flavour to the menus at Capella Lodge with produce plucked fresh from the kitchen gardens or foraged from the island’s previously undiscovered natural treasure troves. 

Spring is an idyllic time on Lord Howe, when the migrating seabirds arrive to nest and the island offers produce that is fresh and flavourful. Plenty of leafy greens have been harvested from the kitchen garden this week, cauliflower, cabbage, carrots, herbs and rocket plus new crops of beetroot and radish, salsify and parsley root have been planted.  Pete has been causing a stir among the nesting terns which swoop him trying to protect their chicks while he searches for island delicacies! Still, he’s collected wood sorrel, oxalis, wild peas, sea parsley and pigs face.

Whilst it’s always preferable to have Pete create all one’s meals whilst staying at Capella Lodge, here he has put together a Spring Recipe for a taste of Lord Howe at home. Kingfish Sashimi – delish!

To book please visit the Capella Lodge website or for more information please call +61 2 9918 4355