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With such an abundance of great products being produced locally, why not celebrate by supporting those that are nearest and dearest!

Refreshing and low in alcohol so wedding guests can last the distance, nothing beats a Vermouth Cobbler. The team at Henry Sugar in North Fitzroy has spruced theirs up with a little house-made elderflower syrup (it’s been in abundance this year ) – and why not add some cucumber too.

For those that like their drinks a little stronger, why not add a splash of local Yarra Valley gin, Four Pillars, or for something a little different, try Melbourne Moonshine’s sour-mash moonshine, made in South Melbourne.

Ingredients:
60ml Maidenii Dry Vermouth
20ml elderflower cordial
Squeeze of half a lime
Sodawater
Sliced cucumber and mint leaves

Method: 
In a tumbler, mix the vermouth and elderflower cordial together; add a squeeze of lime and top with soda water. Garnish with sliced cucumber and mint.
To dial it up a bit, add half a shot of gin or moonshine!

At Peter Rowland Catering, we think winter is the perfect time to enjoy our irresistibly good Hot Chocolate Fondant; this decadent dessert is the only way to finish off a dinner party – try stopping at just one! Yum!

Ingredients:

160g unsalted butter
160g dark chocolate
3 whole eggs
3 egg yolks
83g sugar
43g flour
1/2 tsp vanilla
A small amount of melted butter and cocoa to line the ramekins

Method:

Coat the inside of 5-6 large ramekins with a layer of melted butter then dust with cocoa powder and set aside.

Partly fill a saucepan with water and heat on a very low flame. Place the butter and chocolate in a bowl that sits over the saucepan, making sure the bowl does not touch the water level. Stir the butter and chocolate slowly until melted and combined, then remove from the heat to cool until lukewarm.

In a bowl whisk the eggs, egg yolks and sugar until lightly fluffy and pale in colour. Add in the chocolate/butter mix and flour and fold through until only just combined – it is essential to keep as much air in the mixture as possible.

Divide the mixture into the pre-prepared ramekins to 3/4 full and either cook them straight away or put them in the fridge to cool for later.

Cooking:

Heat the oven to 180 degrees. If you are cooking them straight after preparing the mix, check after 10 minutes – then every minute after that, you want the edges to be cooked, but the mix still soft in the middle.

If they have been cooled for a few hours in the fridge, check after 12 minutes, then every minute after that. The advantage to cooling them in the fridge, means the temperature of the mix is reduced, so that when they are cooking, the outside edges will cook faster than the inside – which will remain gooey.

 

Ms Chinoiserie Says: Chocolate is the way to my heart – I’m in heaven right now just thinking about these delicious treats; they are definitely on the menu at my house this weekend!

About Peter Rowland Catering: As a shining light in hospitality for over 50 years, our team of world class chefs, food designers, stylists, event producers and hospitality managers deliver any style of wedding or event – anywhere, anytime. We simply relish bringing the art of food, drink and hospitality to life.

Apple Pie Delight Cocktail s

There is nothing quite like a hot apple pie, and we decided to craft up this Apple Pie Delight cocktail for lovers of everything heartwarming! The delicious spice of this drink is just the way to warm the cockles of your heart at a chilly winter wedding  – or even pay homage to your grandmother’s favourite recipe!

Ingredients

  • 30ml vermouth
  • 15ml butterscotch schnapps
  • 30ml apple juice
  • Ice
  • Cinnamon
  • A squeeze of lime
  • Apple slices

Method

In a glass, combine vermouth, butterscotch schnapps and apple juice.

Add ice.

Sprinkle a dash of cinnamon over the cocktail, add a squeeze of lime and stir to combine.

Garnish with apple slices.

Recipe and image by Polka Dot Bride.

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