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A group of private investors, in conjunction with The Lancemore Group, have recently acquired The Mansion Hotel & Spa at Werribee Park, currently under management by Sofitel Luxury Hotels.

The Mansion Hotel & Spa at Werribee Park cements The Lancemore Group’s leadership position at the forefront of Regional Victorian hotels and conference venues and is the newest addition to its portfolio of properties, which currently includes Lindenderry at Red Hill, Lindenwarrah at Milawa and Lancemore Hill at Macedon Ranges.

Chief Executive Officer of The Lancemore Group, Julian Clark is excited about the acquisition and commented that The Mansion Hotel & Spa at Werribee Park is an iconic property that has an outstanding reputation in the marketplace, which has been established over the past 10 years.

“The Mansion Hotel & Spa at Werribee Park itself is one of the leading conference, events and weddings venues in Australia, winning many major accolades from both customers, the critics and the tourism industry over the years.  It also features Joseph’s Restaurant & Bar and LeSpa, which are highly regarded businesses in their own right.

“There is a strong team in place at the hotel that we will be working with and while there may be some minor tweaks that we will add to the mix, customers will continue to experience the same standard of excellence that they have become accustomed to,” he says.

“We see a bright future for the Werribee Park precinct as a major tourism destination given the exceptional attractions on its doorstep, its proximity to Melbourne CBD and population growth in the local area.

Located just 30 minutes drive west from Melbourne in the heart of Werribee Park, The Mansion Hotel & Spa at Werribee Park offers 91 deluxe guestrooms in an elegant, historic setting.  A complete destination, the hotel features an indulgent day spa, indoor pool and tennis courts, Joseph’s Restaurant & Bar, cosy library, snooker room and a range of purpose designed conference, event and wedding facilities.

Welcome to our first post…..

Being a Friday we thought we would kick things off with an indulgent recipe that will be the hit of dinner parties far and wide this weekend.

Bob (Lindenderry at Red Hill Executive Chef) shares his signature Chocolate Fondant recipe, and assures me that not only is it “pretty simple” but also the ladies love it!

Bob’s Chocolate Fondant

Makes 10

You will need the following:

Cooking oil Spray

Cocoa Powder, for dusting

300g Dark Chocolate Chips

300g Butter, diced

300g Caster Sugar

6 Eggs, AND 6 Yolks

250g Plain Flour

50g Cocoa Powder

Spray the inside of the moulds with cooking oil spray, and then add a good spoonful of cocoa powder into the mould.

Tip the mould so the powder completely coats it. Tap any excess cocoa back into the jar, and then repeat with the next mould.

Melt the butter in a heavy based pot, watching so it doesn’t colour.  Once melted add the choc chips and stir until melted and well combined. Leave to cool for about 10 mins.

In a separate bowl whisk the eggs and yolks together with the sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift the flour and the 100g of cocoa into the eggs, and then beat together.

Pour the melted chocolate and butter mixture into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.

Tip the fondant batter into a jug, then evenly divide between the moulds. The fondants can now be frozen for up to a month and cooked from frozen. Chill for at least 20 mins or up to the night before. To bake from frozen, simply carry on as stated, adding 5 mins more to the cooking time.

Heat oven to 200C/fan 180C/gas 6. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and have just started to split and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out.

Carefully run a knife around the inside of the mould to loosen the fondant and turn out – with care – onto the required plate. Salivate heavily and enjoy!

Let us know how your fondants turned out, we would love to hear from you.

Welcome to our brand new BLOG page.  We hope you like our brand new website.  All of us at The Lancemore Group are extremely excited to be able to share upcoming news, articles, activities with you.  Watch this space..

The team at The Lancemore Group.