Don't just dream about becoming the next Masterchef, try it out for yourself.
Where: Cape Lodge, Margaret River, WA
Feelgood facts: Repeated requests for recipes for dishes at the internationally acclaimed Cape Lodge Margaret River Restaurant led to on-site cooking classes at this stunning location. Surrounded by vineyards, lawns and native woodland, this luxurious, 22-room boutique hotel lies in the heart of the Margaret River food and wine region, a four-hour drive south of Perth.
As part of the weekend-long foodie experience, executive chef Tony Howell takes guests under his wing with a two-hour cooking class, followed by a five-course tasting menu matched with fine wines chosen by the hotel's sommelier.
Howell uses regionally produced ingredients, such as venison, Harvey beef and locally caught fish, as well as vegetables grown in the Cape Lodge gardens: "Our garden salad will actually be from the garden - it's nice to be able to go out and decide what you're going to have for dinner depending on what's there." Everything is made from scratch, from the sourdough bread to the tortellini (which he serves with sage butter).
Outside the hotel, there's plenty to explore. Guests can walk off the weekend's gluttony on the Cape to Cape walking track, or explore the wineries in the area.
It's good for: Your food IQ. You'll be a better cook (and diner) if you know more about where your produce comes from.
Essential Info: A two-night cooking class package includes a two-hour cooking class, a five-course Chef's Tasting Menu and gourmet breakfasts, starting at $645 per person.
Feelgood facts: Repeated requests for recipes for dishes at the internationally acclaimed Cape Lodge Margaret River Restaurant led to on-site cooking classes at this stunning location. Surrounded by vineyards, lawns and native woodland, this luxurious, 22-room boutique hotel lies in the heart of the Margaret River food and wine region, a four-hour drive south of Perth.
As part of the weekend-long foodie experience, executive chef Tony Howell takes guests under his wing with a two-hour cooking class, followed by a five-course tasting menu matched with fine wines chosen by the hotel's sommelier.
Howell uses regionally produced ingredients, such as venison, Harvey beef and locally caught fish, as well as vegetables grown in the Cape Lodge gardens: "Our garden salad will actually be from the garden - it's nice to be able to go out and decide what you're going to have for dinner depending on what's there." Everything is made from scratch, from the sourdough bread to the tortellini (which he serves with sage butter).
Outside the hotel, there's plenty to explore. Guests can walk off the weekend's gluttony on the Cape to Cape walking track, or explore the wineries in the area.
It's good for: Your food IQ. You'll be a better cook (and diner) if you know more about where your produce comes from.
Essential Info: A two-night cooking class package includes a two-hour cooking class, a five-course Chef's Tasting Menu and gourmet breakfasts, starting at $645 per person.
No comments:
Post a Comment