Christmas in July
Christmas in July
It's Christmas!!!! (In July)
As the texts were sent, the secret venue for our annual Christmas In July event was being prepared with Christmas Lights, bon bons and of course gold Secret Foodies masks.
Guests arrived at Gas Lane in North Sydney wearing the very best festive jumpers. They followed a trail of
fairy lights to the newly renovated Greenwood Hotel
. Entering through the Farmhouse room, they begun their Christmas in July journey.
Upon arrival, everyone was handed a warm spiced apple cider cocktail to enjoy as they greeted the other guests. As guests peroused the venue roasted parsnip & chestnut veloute cocktails were served.
The Christmas journey continued into the Grand Hall that felt like Hogwarts. A very festive evening paired with Mud House Wines, started with a glass of 2014 Mud House Marlborough Sauvignon Blanc.
Guests pulled their bon bons and sat laughing at the terrible dad jokes wearing paper Christmas hats.
Mixed platters of Sydney Rock Oysters with pickled cucumber and buttered rye, devils on horseback (dried fruit wrapped in proscuitto), chicken liver parfait, prawn cocktail, smoked salmon croquette and horseraddish creme. The entrees were matched with the 2014 Mud House South Island Pinot Gris.
For the main, guests enjoyed a serve of 'Turducken' or suckling pig prochetta. As the mains were served, platters of side dishes were delivered, including roast potatoes, brussel sprouts, cranberry sauce, apple balsamic sauce, honey roasted parsnips, green beans with almond butter and roast pumpkin.
The 2014 Mud House Central Otago Pinot Noir was an excellent accompaniment for the tender meats in the main.
Then it was time for presents! A giant Kris Kringle, where everyone exchanged gifts with complete strangers. The gifts had to be less than $5, made or regifted and the outcome was excellent with presents ranging from a deck of cards, chocolate, bubbles to homemade granola.
To end the Christmassy evening, chocolate and cumquat bombe Alaska with mixed berry compote was served, brought out by Head Chef Brad Sloanne. The flaming bombe Alaska was a fantastic feature and a great way to end Christmas in July with Secret Foodies.
Click here to see the album from the event.