Once a month Cape Lodge's head chef Tony Howell whips up a cooking lesson showing keen culinarians how to cook like a pro in the kitchen.
Cape Lodge invited the Mail to take part in one of Howell's cooking demonstrations on Saturday. It's a lesson budding home cooks and food connoisseurs are bound to enjoy, the perfect way to while away an afternoon.
During the lesson a small group of participants were treated to a demonstration on how to cook favourite French bistro classics.
Using some of the best local produce from the region, Howell showed guests how 'relatively' easy it is to shuck oysters, fillet a fish, fillet poultry, cook bouillabaisse and how to make a souffle so light and fluffy it melts in your mouth.
Howell shared his hints and tips from the kitchen along with some great recipes to use at home.
He also gave great advice on purchasing the best quality produce when visiting a fishmonger or butcher.
The fun-filled afternoon - packed with lots of laughter, great conversation and fine food - ended with a four-course long table lunch.
On the menu were oysters Florentine, seafood bouillabaisse, French braised duck and Cointreau souffle.
Each month the cooking lessons with Howell are different, some lessons allow participants to get grubby offering a hands on experience.
Coming up over the next few months, budding cooks can take part in The Art of Fish, French Food Made Easy and a class on Glorious Black Truffles.
Cape Lodge also offer private lessons for groups of six to ten people.
If you are keen to ramp up your skills in the kitchen, a bit like myself, then you are likely to enjoy the afternoon set in the bar and restaurant at Cape Lodge.
To find out more or book your spot visit capelodge.com.au/cooking-classes
