KI Summer Sunset | James Adams
Kitchen Recipe Release: Hazelnut Panna Cotta with Croser Jelly
From Chef Jed Archdeacon, via Southern Ocean Lodge guest Sonya Caddy on request:
Hazelnut panna cotta, with Croser jelly, raspberries, chocolate soil and candied hazelnuts
Panna Cotta (Makes about eight)
- 1.6L Cream
- 360g Castor Sugar
- 6 Titanium Gelatine Sheets
- 3 cups Roasted Hazelnuts
Croser Jelly
- 1 bottle Croser, non-vintage sparkling white wine
- 250ml Sugar Syrup
- 6 Titanium Gelatine Sheets
Raspberries
Method:
1. Place the hazelnuts on an oven tray and roast off for 5mins on 180°C. Place in a tea towel and rub hazelnuts to remove skins.
2. Heat the cream, sugar and peeled hazelnuts and allow to simmer for 5mins. Take the mix off the heat and allow to steep for 20mins.
3. Soak the 6 gelatine sheets in cold water until soft. Take out and mix the gelatine into the cream mix and strain through fine chinoise or sieve. Whisk over an ice bath until cooled and pour into deep dessert ring molds until approximately half full then put in the fridge.
4. Heat the sparkling wine and sugar syrup together. Soak the 8 gelatine sheets in cold water until soft. Take sparkling wine mix off heat and whisk in gelatine then strain and allow to sit at room temp. Once the panna cotta has set place 3 raspberries on top. Pour the jelly mix half way up the raspberries and allow to set in fridge. Once set pour over the rest of the jelly mix until you have desired amount.
5. To serve: Turn the panna cotta out onto individual plates and scatter the soil around the edge of the dessert. Decorate with plain or candied hazelnuts if desired.
Chocolate Soil
Ingredients:
- 125g Castor Sugar
- 125g Almond Meal
- 75g Plain Flour
- 50g Cocoa Powder
- Pinch of salt
- 63g Melted Butter
Method:
Preheat oven to 150°C. Whisk all the dry ingredients together then stir in the melted butter.
Keep stirring and breaking up the clumps until everything is well combined.
It might not look like it’s going to combine, but don’t worry, it will.
Spread the mixture as thinly as possible across a baking tray lined with baking paper.
Bake for 15 minutes (you’ll be able to smell when it’s ready).
Allow the mixture to cool, crumble any large remaining lumps. Serve!
Southern Ocean Lodge an Andrew Harpers Hideaway Highlight
SOUTHERN OCEAN LODGE once again RECEIVES ANDREW HARPER’S PRESTIGIOUS RECOMMENDATION 
(FEBRUARY 9, 2011) Andrew Harper’s Hideaway Report, the most respected publication in luxury travel, announced in its March 2011 issue the recommendation of Southern Ocean Lodge.
The recommendation follows an Andrew Harpers Australian itinerary, of which Southern Ocean Lodge was declared a highlight.
The full online review will be available online from 1 March 2011; stay tuned! Meanwhile please see following for an excerpt from the Hideaway Report.
‘It has been some time since we’ve been as impressed by a new hotel as we were by SOUTHERN OCEAN LODGE, which opened in March 2008. At the end of a long, bumpy road, iron gates swung aside, and shortly thereafter, we caught our first glimpse of the property, perched high above Kangaroo Island’s spectacular southern coast.There, dramatic wind- and sea-gouged cliffs are scoured by white-crested breakers and punctuated by glorious white-sand beaches…
…On a memorable four-hour excursion to Flinders Chase National Park, we saw dozens of Australian sea lions and New Zealand fur seals, volcanic blowholes, several historic lighthouses and numerous kangaroos, wallabies and koalas. Southern Ocean Lodge was undoubtedly the highlight of our trip to Australia.’
All of Andrew Harper’s recommended properties possess exceptional character, a commitment to classic hospitality and a profound sense of place. Mr. Harper does not evaluate hotels by means of a checklist, but uses his three decades of experience to distinguish the truly enchanting from the merely excellent. Southern Ocean Lodge is delighted to be among the best of the best properties worldwide to receive his recommendation, which came initially in 2008.
About Andrew Harper
Free of advertising since its inception in June 1979, Hideaway Report is a private monthly publication for sophisticated travelers. The selection of hotels, resorts and restaurants for inclusion in this publication is made on a completely independent basis, with Andrew Harper, Inc. paying full rate for all meals, lodging and related travel expenses. Andrew Harper and his editors travel incognito to write opinionated and unbiased travel reviews for a private membership service, which provides personalized travel-planning assistance, bespoke tours and valuable travel privileges to its members. For more information about Andrew Harper, visit www.AndrewHarper.com. Be sure to follow Mr. Harper on Facebook at www.Facebook.com/AndrewHarperTravel and on Twitter at HarperTravel.
Baby Bosco Lanyon arrives to the delight of all
We are so excited to announce the arrival of little Bosco Lanyon, a healthy and beautiful son for proud parents Ben and Louise Lanyon.
Father and son, Ben and Bosco Lanyon
Bosco was born 7th February 2011, and weighed in at a healthy 8 1/2 pounds.
A perfect little parcel, bringing so much love and wonder – welcome.
Ben and Louise (and Bosco!) at Southern Ocean Lodge
A zoo without fences: Charlie Lawrence’s wildlife on Kangaroo Island
In a second installment to the suite of images provided to us by recent Southern Ocean Lodge guest Charlie Lawrence, we see the abundant wildlife roaming freely on Kangaroo Island, captured only in images.
