Monday, 26 December 2011

Event Review: The Stokehouse and Schweppes Foodathon

Location: 30 Jacka Blvd, St Kilda
Phone: 03 9525 5555
Cuisine: Modern Australian
J and I were fortunate enough to be invited to an exclusive Nuffnang Foodathon event at the iconic Stokehouse in St Kilda on Thursday the 8th of December. This intimate event brought together some of Melbourne's finest food bloggers. I felt extremely privileged to be a part of it. Whilst enjoying the serene sun set over St Kilda beach, our taste buds were spoilt with delicious desserts matched to delectable Schweppes cocktails. The kind people at Schweppes also provided us with all the cocktail recipes. I have reproduced these below for you to try at home! The following are pictures from the evening consisting predominantly of the glorious food and cocktails we were fortunate enough to indulge in.
Cocktail: Creole Crush
Matching dessert: Watermelon sorbet

Creole Crush Recipe:
45 ml gin
Cubed water melon
100 ml Schweppes Agrum Citrus blend
3 lime squeezes
3 sprigs of coriander

•    Place the leaves from the coriander into a sturdy highball glass with    watermelon cubes
•    Crush and add ice and gin.
•    Pour in the Schweppes Agrum Citrus blend and stir well
•    Garnish with a lime wedge and a coriander tip
Cocktail: Mojito
Matching dessert: Mango, rum & chilli, mint sorbet, coconut wafer

Mojito Recipe:
60ml White Rum
6 mint leaves
20 ml fresh lime juice
10 ml sugar syrup
Schweppes Soda Water

1. Add mint into a highball
2. Add White Rum, lime juice and sugar syrup
3. Add crushed ice and stir
2. Top with Schweppes Soda Water

Garnish: Mint sprig
Cocktail: The Golden Grape
Matching dessert: Passionfruit mousse, brandy snap

The Golden Grape Recipe:
45ml Brandy
3 pieces of pink grapefruit
8 green seedless grapes
10ml golden syrup
60ml Schweppes Agrum White Grape & Passionfruit

1.         Add pink grapefruit and grapes into a mixing glass. Muddle.
2.         Add golden syrup and Schweppes Agrum White Grape
            & Passionfruit.
3.         Add ice, shake and strain into a cocktail glass.

Garnish: Grapefruit peel
Interlude: Pizzas and chips
Cocktail: Miyagi Kyo
Matching dessert: Poached pear, honey ginger biscuit & mascarpone

Miyagi Kyo Recipe:

30ml Scotch
½ nashi pear (diced) or regular pear if unavailable.
20 ml maple Syrup
Lemon wedge
100 ml Schweppes ginger ale


Crush lemon wedge, nashi pear, maple syrup in the base of a sturdy container with a muddler, or end of rolling pin till all ingredients are well mixed. 
Add ice and shake well, strain through tea strainer or fine sieve into a tumbler with ice.
Garnish with nashi pear slice
Cocktail: Blood Orange Cosmo
Matching dessert: Lemon ricotta cake, lemon curd

Blood Orange Cosmo Recipe:

45ml Vodka
15ml Cointreau
10ml Fresh Lime juice
2 drops Bitters
30ml Cranberry Juice
30ml Schweppes Agrum Blood Orange

1. Add all ingredients into a Boston Glass
2. Add ice, shake and strain into a cocktail glass
3. Top with Schweppes Agrum Blood Orange

Garnish: Burnt orange zest
Cocktail: Elixer Honey Gin
Matching dessert: Hazelnut Chocolate ice-cream, strawberry sorbet, honeycomb

Elixer Honey Gin Recipe:
30ml Gin
10ml honey water
15ml orange juice

Add Gin
Top with Elixir
Squeeze orange wedge garnish
Build & stir highball
Thank you Nuffnang, Schweppes and Stokehouse for a lovely evening of indulgence!

Stokehouse (downstairs) on Urbanspoon

Stokehouse (Downstairs) on Urbanspoon

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