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Kensington, hold onto your hats.
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Between broad beans, asparagus, zucchini and artichokes, spring's vegetable bounty might have all other seasons beat. Here are 18 ways to make the most of this season's greens.
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Dinner daily 6.30pm-9pm
Dinner at Cape Lodge's in-house restaurant remains one of Margaret River's grandest nights out. The formal, sophisticated room. The difficulty in scoring a booking as a non-guest. The frisson of occasion as attentive staff show diners to impeccably dressed tables. While the peripherals are unchanged, the arrival of a new chef has taken the food in a new European direction. Michael Elfwing works hard to fuse local ingredients and modern, often Nordic sensibilities. His efforts usually pay dividends - dill-spiked yabbies and ace smoked trout, say - but near-misses such as the fishy "edible Margaret River seaside" accompanying juicy snapper and finger-lime beurre blanc suggest the kitchen is still finding its way. Thankfully, artistic desserts such as Bahen & Co chocolate crème with salted toffee strike a better balance between provenance and technique. The thoughtfully compiled wine list, meanwhile, continues to thrill.
3 courses $145; dégustation $145
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