Your daily breakfast at the Lakeside Lodge
Some say the best breakfast ever….
Your property is just beautiful and Richard’s breakfast was the best I’ve ever had! We will be telling everyone we know about Merribrook! James and Olivia, Sydney
Breakfasts at Merribrook, Margaret River are fast becoming legendary with Richard, Ricki and Lucy. In summer delight in eating outside overlooking the sparkling lake. In winter, fireside eating is wonderful.
Daily a large table is generously presented with seasonal fruits, cereals, toast, muesli, chocolate banana/fruit bread or fresh fruit muffins or pancakes. Often we serve our own passionfruit, grapefruit, mandarins or pears from the orchard. The stonefruit will be coming nearer Christmas time.
Sip away with beverage choices including locally roasted Yahava coffee and a selection of speciality and herbal teas.
You can select a complimentary cooked breakfast from a daily menu. Perhaps one of our now famous omelettes or scrambled eggs with spinach and feta.
Some breakfast comments from our guests…
Loraine was the perfect host; always smiling and pleased to see us, helpful, full of advise on the best places to go and happy to give away the recipe for the fantastic chocolate and peach bread/cake that was available at breakfast. That was another area of excellence – the range and quality of breakfast offered was exceptional. The variety of teas available was also comprehensive and wonderfully presented in the Lodge
Breakfast is amazing with the usual cereal, freshly made fruit salad, yoghurts, different varieties of bread and spreads. Then there’s muffins, and a delicious home made cake each morning too. After you feast on this, there’s the cooked to order hot breakfast of either, omelettes, pancakes, bacon, eggs – your style, etc. Then there’s a “help yourself” – 6-8 varieties of teas and plunger or instant coffee! Breakfast is taken in the main house overlooking the beautiful lake with lush garden and birds dashing in and out of the bushes.
A magical place, the perfect place to get away from everything. Richard and Lorraine are the loveliest hosts who made our weekend perfect. Breakfast is great, try the raspberry muffins the best muffins I’ve ever had. The walk around the property is breathtaking.
Little piece of heaven!
The lodge where breakfast is served is great: there was a big fire in the fireplace and it looked out on the pond. But here’s the best part: I think the breakfast I had there was the best I’ve ever had in my whole life. There is a breakfast buffet, and in addition you get to select a hot course. I had scrambled eggs, and they were the best scrambled egss I’ve ever eaten. There was also this wonderful chocolate fruit bread. That breakfast combined with the lodge with the fire and the wonderful view was heavenly. And the landscaping around the lodge and the cabins is really stunning
We would highly recommend the chocolate banana bread- strange to have a cake for breakfast but what a cake! Do not miss it!!
What a magnificent place! The birds enchanted in their colourful plumage, the gardens were a feast for the eyes, the scent of gardenias along the path soothed the senses, and the delicious breakfasts made this a place we truly loved and are sad to leave. Thank you for the oasis of tranquility
Nancy and Bill,
By popular demand, the not so secret recipes!
Chocolate Banana Bread
- 250g (2 cups) plain flour
2 teaspoons baking powder
125g (4 ½ oz) unsalted butter, softened
250g (1 cup) caster sugar (superfine)
4 ripe banana’s, mashed
2 eggs, lightly beaten
1 teaspoon vanilla extract
175g (1 cup) good quality dark or milk chocolate chips
Preheat oven to 180°C (350°F/Gas 4).
Sift the flour and baking powder into a large bowl.
Mix the butter, sugar, banana, egg, vanilla extract and chocolate chips in a separate bowl. Add to the dry ingredients and stir to combine, being careful not to over mix.
Pour the batter into a non-stick, or lightly greased and floured, 19 x 11 cm (7 ½ x 4 ½ inch) loaf tin and bake for 1 hour and 15 minutes, or until the bread is cooked when tested with a skewer.
Leave to cool in the tin for 15 minutes before turning out onto a wire rack to cool. Serve in thick slices with butter.
Makes 8 to 10 slices.
* When mixing batters, you will often see the words ‘do not overmix’. This is so you don’t work the gluten in the flour and toughen the mixture as this makes the end result tough and dry. A loose mixture ensures a moist and delicious result. ENJOY!!
This Summer we share our famous Chocolate Birthday Cake, now being made world wide!
My Grandmother and Mother would cook this special cake for us as children. Now we celebrate staff and family birthdays with this cake.
Chocolate Birthday Cake
- 1 Cup Sugar
1 Cup Self Raising Flour
2 Tablespoons Cocoa
1 Cup Milk
Throw together and cook for 45mins in a moderate oven. Once cooked sprinkle with icing sugar and enjoy warm with cream! ENJOY!!