CHEF TONY HOWELL, CAPE LODGE

“We are so lucky at Cape Lodge to be able to provide amazing produce from the area and Western Australia’s Great Southern region. As part of our menu, we serve an Asian-influenced dish – the Akoya sings alongside a simple yet masterful sashimi dressing accompanied by pickled daikon, miso dressing and ponzu sauce. We pair the dish with the Estate’s Cape Lodge Fumé Blanc. It’s a great match with the crisp, clean flavours – perfect for summer.”