Martine Nouet takes us through recent whisky and food combinations she has discovered.
NIBBLING AT FESTIVALS Food has taken a place of its own in a number of whisky festivals, whether it be as a topic of masterclasses or with whisky dinners hosted in hotels or even distilleries.
No doubt whisky is becoming a âguest of honourâ and sits comfortably at the table alongside shellfish,...
By Martine Nouet
from Issue 74 published on 08/09/2008
Dave heads to one of the world’s most famous fish markets to discover how Japanese seafood works with
Scotch malt whisky
Four oâclock in the morning at the Park Hotel in Tokyo and the barstaff are winding down after their shift.No more ice balls, just large Jack Danielâs.Theyâre heading for bed as I head to work.
Not for the first time it strikes me how weâre living in opposite time zones.
The morning is col...
By Rob Allanson
from Issue 71 published on 17/04/2008
Kate Ennis discovers that whisky can be the spice of life
Malts go to India Classic Malts Selection whiskies paired with the snack food of Northern India created by Benares Restaurant Aloo Chaat on Pappadom (potato crostini with ginger and mint chutney) and Macchi Chaat (tandoor-smoked organic salmon with lime leaf and coriander) Cardhu 12 Years Old Onion ...
By Kate Ennis
from Issue 70 published on
Throughout 2007 Diageo has been matching its whiskies with food from countries including Spain and India. For the final event of the year the destination was Milan.
Of all the subjects that can be linked to whisky the one most likely to divide opinion is that of food.While some are adamant that malt whisky will never sit comfortably next to the main course on the dinner table, others argue that the quality of good Scotch and its array of flavours make it an ide...
By Rob Allanson
from Issue 69 published on 18/01/2008
Four years after it opened the Maker's Mark Bourbon House and Lounge is an island of quality in a sea of garish neon. Our man took refuge there.
Louisvilleâs Fourth Street is a disturbing glance in to a nightmare future. It serves as a reminder as to what might happen if the anti-alcohol lobby across the world gets its way and starts to introduce cultural apartheid in our city centres.
Louisville is, of course, the capital of Kentucky, th...
By Rob Allanson
from Issue 68 published on 07/12/2007
Tell Wullie Macmorland that whisky doesn’t go with food and he’ll laugh at you. He’d know;he’s been serving the two together in the Netherlands for nearly 20 years. Our man finds out more
Ask restaurateur and whisky aficanado Wullie Macmorland how it is that a Scot is successfully running a restaurant in the Netherlands and the short answer is that he stopped there on the way to Switzerland more than 30 years ago and never quite left.
The full story is of course far more complex tha...
By Wullie Macmorland
from Issue 67 published on 01/11/2007
Seafood and whisky have often been tipped as near perfect partners, but at Jura Lodge this love match is intensified. Rob Allanson takes two planes, a bus and ferry to find out more.
Now it has had an internal make over courtesy of chic French designer Bambi Sloan into an exclusive luxury retreat for true whisky aficionados, Jura Lodge, which sits next to the eponymous distillery, has opened its doors offering the ultimate in seafood weekends.
For the inaurgaral gathering I fou...
By Rob Allanson
from Issue 66 published on 25/09/2007
Whisky can be a great summer drink – and it can work well with the barbecue. Dominic Roskrow gets the big recipe book out
Itâs a commonly held view that whisky isnât a summer drink. But whenever someone says this to me I think back to my very first day as Editor of Whisky Magazine and a television interview Michael Jackson gave to a German film crew shortly before a whisky and cheese tasting.
Inevitably he was ask...
By Dominic Roskrow
from Issue 65 published on 20/07/2007
Whisky dinners are becoming more sophisticated and they are enjoying more popularity than ever before.
Dominic Roskrow speaks to the doyenne of food and whisky pairing, Martine Nouet
Are whisky dinners falling out of fashion? Have people grown tired of trying to match whiskies to accompany food, lost interest in adding quality malt to the food itself, and had enough â quite literally â of having a range of whiskies alongside five or six course dinners?
Not if you ask Martin...
By Dominic Roskrow
from Issue 64 published on 01/06/2007
The Spirit of Speyside Festival has grown in to a major celebration of the region’s food and drink. So how do you set about catering for such an event? Dominic Roskrow went to find out
As anybody who has ever been to a dinner where hundreds of people sit down to eat at exactly the same time will know, it is no easy task. When the diners are there not for some secondary purpose such as an awards ceremony or to watch entertainment, but specifically to celebrate the food and drink on...
By Dominic Roskrow
from Issue 63 published on 20/04/2007
Diageo is making a fresh assault on our taste buds with a new approach to pairing whisky and food. Dominic Roskrow reports
During the last six years no company has done more than Diageo to promote the concept of serving whisky with food.
It has been an uphill struggle and one that has been dismissed contemptuously in some quarters and fiercely opposed in others.
Indeed if you are in to conspiracy theories, then thereâ...
By Dominic Roskrow
from Issue 62 published on 01/03/2007
Amber at the Scotch Whisky Heritage Centre has established itself as a class act. Now it's taking whisky and food pairings to new heights. Dominic Roskrow reports
Itâs one thing putting on an expensive and elitist whisky dinner and matching specially-sourced food with the finest whiskies. But itâs quite another to do so and pitch it at a wider audience.
When Amber at the Scotch Whisky Experience, formerly the Heritage Centre, opened its doors a couple of...
By Dominic Roskrow
from Issue 61 published on 19/01/2007
Martine Nouet delves in to the wonderful world of marmalades and tangy, fresh fruit
Orange, lemon, lime, grapefruit, tangerine, kumquat... when it comes to describing a whisky, citrus fruit are often picked up as part of the fruity bouquet, whether it be fresh and juicy, cooked or candied or more concentrated on the peel.
It is interesting to note that one can identify three of th...
By Martine Nouet
from Issue 60 published on 10/11/2006
The concept of whisky and food has come a long way in recent years. Dominic Roskrow charts its progress
A couple of years ago The Guardian newspaper in Britain reviewed Whisky Magazine alongside a selection of British wine magazines.
The fact that the female journalist bracketed a whisky title in with a group of wine ones says a great deal in itself â I have long maintained that wine and whisky don...
By Dominic Roskrow
from Issue 59 published on 11/10/2006
Is whisky really suited to food? Ontario-based writer Andrew Coppolino finds out
The ties that bind are reluctantly torn asunder.
Old established alliances are relied on; theyâre second nature: a cacciatore and a chianti, a duck paté and a muscat, oysters and Champagne, a chunk of French munster, its soft creamy texture and nutty taste betraying only momentarily the sharp n...
By Andrew Coppolino
from Issue 58 published on 30/08/2006
The Ardbeg candelight dinner is becoming an institution. Martine Nouet, who is at the event’s core, reports on this year’s event
This yearâs Islay Malt and Whisky Festival brought onto the island its usual profusion of enthusiasts geared up for a week of tastings and fun. The Ardbeg Candlelight dinner has now become a classic in the festival-goers diary.
The booking, only opened from 9am on the launch day of the festival, ...
By Martine Nouet
from Issue 57 published on 21/07/2006
Spicy food works well with whisky.Martine Nouet visited La Porte des Indes for a special Indian food and whisky tasting
Britain is certainly the European country which has established the most refined tradition of Indian cuisine, for obvious historical reasons. No wonder London boasts some of the best addresses featuring the great classics of Indian gastronomy.
La Porte des Indes, opened in 1996, offers a total chan...
By Martine Nouet
from Issue 56 published on 01/06/2006
No whisky company has taken the field of malt whisky and food matching more seriously than Diageo. Richard Jones uncovers the company’s latest ideas and thinking.
The document is 119 pages long. It is A4 portrait in size and produced in glorious Technicolour.
The chapters include: âAround The World With Malts, Some Winning Combinations with Regional Foodsâ; âThe Nature of Taste and Smellâ; and âByrneâs Night: The Ultimate Whisky Dinnerâ.
There...
By Richard Jones
from Issue 55 published on 14/04/2006
Did our Mystery Visitor really call Speyside a catering desert? Martine Nouet reports on a restaurant
If heâd been told 10 years ago that he would be living in whiskyland where rain and dampness are welcomed as blessings by those who mature the golden nectar there, French chef Eric Obry would have burst into laughter.
That open, loud and cheery laughter that says: âAre you kidding? I am having ...
By Martine Nouet
from Issue 54 published on 03/03/2006
If you visit Islay you have to try the cooking of Mary McKecknie and the outstanding visitor centre at Ardbeg Distillery. Richard Jones reports
A visit to a whisky distillery anywhere is always a memorable experience, but there are some that are more anticipated than most.
In many cases, it is the quality of the whisky that arouses the expectation, the opportunity to learn more about your favourite dram and taste it in situ; in others it m...
By Richard Jones
from Issue 53 published on 12/01/2006
Whisky and food is a new concept in Australia,but trendy Sydney restaurant China Doll was prepared to give it a go. Naren Young went along
Australia is not renowned as a land of whisky lovers. Well not Scotch whisky anyway. The spirit certainly doesnât have the cachet it boasts in many other parts of the world.
Part of this problem stems from our climate, which, by and large, is consistently warm throughout the year.
Add to that a ...
By Naren Young
from Issue 52 published on 30/11/2005
Pascal Barbot is a young award-winning chef in Paris who wasn’t too familiar with whisky before Glenfiddich challenged him.Martine Nouet reports
In quite a short time, pairing whisky and food has gone from the status of an anorak oddity to that of a challenging entertainment for all kinds of whisky lovers.
I remember when I started working on my whisky dinners some eight years ago, I had to struggle hard to convince marketing teams that pro...
By Martine Nouet
from Issue 51 published on 07/10/2005
The restaurant at the Scotch Malt Whisky Society ought to know about serving whisky with food. Just to check, Ian Buxton dined there twice in three days
Itâs just over a year since the Scotch Malt Whisky Society took a giant leap forward and opened its elegant premises at 28 Queen Street, Edinburgh.
For those of you who are not members of the Society (and you should be!), or if you donât know Edinburgh, this was a bold undertaking.
Queen Stree...
By Ian Buxton
from Issue 49 published on 15/07/2005
The Ubiquitous Chip is celebrating 30 years at its current location and throughout whisky has been key to its success. Dominic Roskrow visited
Thirty years in the restaurant business is impressive anywhere.
In Glasgow it represents a lifetime. For back in the 70s the city had little at all in the way of a dining culture. What it did have tended to come courtesy of the cityâs Italian residents.
And when it came to finding anywhere with ...
By Dominic Roskrow
from Issue 48 published on 10/06/2005
Gillian Bell of Caledonian Connoisseur is pioneering whisky and food pairings with our very own Dave Broom. Dominic Roskrow spoke to her
If ever a person was suited to the term âgoing with the flowâ itâs Scottish on-line food and whisky retailer Gillian Bell.
Her career path over the last two years is either the result of a series of happy coincidences or the product of some intuitive business acumen, depending on your point o...
By Dominic Roskrow
from Issue 47 published on 05/04/2005
Whisky dinners are becoming increasingly popular in Belgium. Martine Nouet meets a chef passionate about malt on the plate
Whisky is a serious matter in Belgium. Whisky clubs number their members by hundreds, not by dozens. A new distillery has even started operating on old-looking pot-stills in Grâce-Hollogne, a village located in Flemish Belgium.
With a peculiar name, PUR-E distillery, it intends to produce 200 cask...
By Martine Nouet
from Issue 46 published on 10/3/2005
Albannach is an exciting new Scottish restaurant in the very heart of London. Dominic Roskrow reports
There are very few of us who manage to live out our dreams. But in the very heart of London thatâs what young Scottish entrepreneur Niall Barnes and his business partner Dan Sullam are doing.
After months of determination and hard work they have now proudly opened the doors to Londonâs latest s...
By Dominic Roskrow
from Issue 45 published on 21/1/2005
Amber is the new restaurant at the Scotch Whisky Heritage Centre, and unsurprisingly whisky features high on its agenda. Martine Nouet visited it
It is hard to think of a better place than the Edinburgh Scotch Whisky Heritage Centre for Scotlandâs first whisky restaurant.
The news about the opening of Amber restaurant and its dedication to whisky and food is as exciting to me as the discovery of an Egyptian tomb would be for an archeologis...
By Martine Nouet
from Issue 44 published on 25/11/2004
It’s a myth that Kentucky plus food means KFC. Kel McIntyre looks at the chefs that are helping put the state on the culinary map
Kentucky may be responsible for bourbon. Bluegrass. The Kentucky Derby. Astoundingly expensive thoroughbred horses. The Mint Julep. The
Manhattan. But it still canât seem to shake that âbanjo and bibleâ reputation.
Now, bourbon is helping Louisvilleâs finest chefs explode the myth that food...
By Kel McIntyre
from Issue 43 published on 23/10/2004
Our new food and whisky series will look at restaurants and chefs who cook with whisky or serve it as an accompaniment to food. This issue, Christine Manfield (above) and East@West, London
When Glenfiddich approached top Australian chef Christine Manfield in Sydney some years back and asked her to match some of her recipes with its whisky, she was split between two very conflicting emotions.
âAt first I instinctively thought of turning them down flat because I just didnât work wi...
By
from Issue 42 published on 3/9/2004
Celebrity chef Paul Rankin has always used whiskey in his recipes. Dominic Roskrow took a cooking lesson with him and visited his restaurant, Cayenne
Beware lobsters with attitude. I have one in front of me. Itâs moving.
Celebrity chef Paul Rankin has congratulated me for the firm way I have picked it up, though he does note that I have gone for the smallest one.
And, as it happens, the feistiest. Itâs waving its claws around aggressively a...
By Dominic Roskrow
from Issue 41 published on 16/7/2004
It’s easy to spice up your food offering with whisky. Here Martine Nouet uses Islay and Jura to pep up her menu
Islay malts register the best growth in the single malts category, not only in Europe. The global success of the Islay Whisky Festival is but a sign. Some 20 years ago medicinal whiskies were completely misunderstood. Now theyâre favoured in many places.
I have already focused on cooking with Isl...
By Martine Nouet
from Issue 40 published on 4/6/2004
Martine Nouet lightens up for summer
When spring appears, we crave light. Longer and brighter days but also lighter meals with fresh crunchy vegetables, special sauces and cold
dishes. This is the season for salads.
At first sight, that type of food does not excite inspiration for great matches or recipes with whisky.
My culinary pas...
By Martine Nouet
from Issue 39 published on 1/5/2004
Martine Nouet provides us with some warnimg soup recipes and shows us how to liven them up with a drop of whisky to make an ideal starter to any meal
There is a tradition in the Périgord region, in the South West of France, to add a good dash of red wine to your bowl of soup. We call it faire chabrot, a phrase deriving from chevreau (kid in English), a young animal which is supposed to be fond of wine. Another French paradox to be proposed to v...
By Martine Nouet
from Issue 36 published on 28/12/2003
Martine Nouet gathers her thoughts and gives a back-to-basics guide to the cooking methods she uses
It is funny how I fill up my mind with good resolutions when coming back to work after a long summer break. This sudden good-will syndrome gives me an irrepressible energy to tidy up my desk, reschedule my agenda in order to send my columns two weeks ahead of the deadlines.
I even find the strength...
By Martine Nouet
from Issue 35 published on 17/11/2003
In the latest in an occasional series of matching whisky with food, Dave Broom compares and contrasts some sushi-whisky combinations
Scene I
An almighty shout had stopped us in our tracks. None of the diners seemed at all fazed by the entire staff of the restaurant stopping work to
bellow at a group of people walking through the door.
As we were to find out, this was perfectly normal behaviour at Nobu. Everyone is greeted like t...
By Dave Broom
from Issue 34 published on 5/10/2003
Martine Nouet finds a whisky dessert for each of the seasons: Summer, Autumn, Winter and Spring
Each and every Scot has the reputation of being a sweet tooth. It fits their great sense of enjoyment and the nature of their national drink.
Have a look at our tasting notes : we often find Christmas cake or toffee aromas in sherried malts. Others are described as âcustardy â, â creamy â o...
By Martine Nouet
from Issue 33 published on 25/9/2003
Martine Nouet finds good use for the harvests of summer, combined with whisky
We are all looking forward to the holiday season to unwind and relax. If you are as restless as I am, and love being busy as a bee, follow me
into the kitchen. Harvest time has come. Letâs make the best of our fruit and vegetable crops and see how whisky can enhance easy-to-make preserves to appre...
By Martine Nouet
from Issue 32 published on 13/7/2003
Martine Nouet teamed up with renowned Savoy chef Anton Edelmann to create a stunning Aberlour whisky dinner to kick-start Whisky Live
Whisky Magazine and Aberlour single malt collaborated to concoct a classy appetiser to tasting event Whisky Live in London this March. The black-tie Aberlour Whisky Dinner prepared by world-acclaimed maître de cuisine Anton Edelmann at The Savoy proved once more that there is nothing unusual about ...
By Martine Nouet
from Issue 31 published on 9/6/2003
Apple wrapped in pastry with Aberlour bourbon cask butter - Aberlour chocolate pralines - Aberlour ice cream
Apple wrapped in pastry with Aberlour bourbon cask butter
75g sultanas
25ml Aberlour bourbon cask
4 Reinette apples
Ground cinnamon
300g puff pastry
1 egg yolk, beaten
25g icing sugar
50g caster sugar
50ml water
10g glucose
50g unsalted butter
150ml double cream
1 Soak the sultanas in Aberlour bou...
By
from Issue 31 published on 9/6/2003
Martine Nouet reports back on the exquisite creations of Michelin-Star chef Alain Passard, paired with expressions of Glenfiddich
What started as a challenge ended in a game. The chance to work with one of Franceâs most acclaimed chefs on a menu combining six courses with the six ages of Glenfiddich is an offer not to be refused.
Alain Passard was awarded his third Michelin Star in 1996, which established his reputation as ...
By Martine Nouet
from Issue 30 published on 7/4/2003
Martine Nouet crosses the Atlantic to bring you some fine recipes using quality bourbons
Bourbon is a delightful companion to food because it is usually drunk with ice and therefore at a lower alcoholic strength, which suits a table drink well. But it is also a great ingredient in food because of its rich, aromatic profile. The high percentage of corn in the mashbill brings sweet flavou...
By Martine Nouet
from Issue 28 published on 16/1/2003
Martine Nouet introduces two superb whisky recipes courtesy of innovators from the famous grouse experience and trhe Macallan
Continuing with our mouthwatering tour of distillery restaurants and catering, hungry visitors will not regret calling in at Glenturret Distillery, near Crieff. The distillery has undergone a few changes in the last year and has become the home for The Famous Grouse. The Edrington Group
has spent £...
By Martine Nouet
from Issue 27 published on 16/11/2002
It's official Cooking with whisky is very much in vogue. Martine Nouet talks to experts on the subject and discovers a truly original new sauce
Some chefs are blessed. They can use the whisky produced or matured on the premises in their cooking. Both Arran Distillery and the Scotch Malt Whisky Society insist that whisky is as appealing on the plate as in the bottle; a story straight from the horseâs mouth.
There is nothing like a restaur...
By Martine Nouet
from Issue 26 published on 16/10/2002
Martine Nouet exanines the benefits of learning local malts with local produce, a la Islay
When wine experts explore accompanying food with wine in France, they most often recommend serving local specialities with local wine , such as Muscadet with oysters or Bresse chicken with a Savagnin from Jura. Itâs just good common sense to let the soil speak. Gastronomic adventurers may find it ...
By Martine Nouet
from Issue 24 published on 16/7/2002
Martine Nouet reminisces about a trip to Islay and the culinary delights she found there, in the surprising shape of the old kiln cafe and Ardbeg distillery
As I was driving to Ardbeg Distillery where I was to meet with Mary, the Old Kiln Café cook for an interview, on that clear May morning, I was far from imagining I would experience a new job. The Islay Whisky Festival had just started and since the first event had proved so
successful, the second ...
By Martine Nouet
from Issue 21 published on 16/2/2002
Martine Nouet finds whiskies that lend themselves to teh warm, care free days of summer and creates a refreshing menu to accompany them
Everyone will agree that, to be thoroughly enjoyed with food, a single malt has to be in synchronisation with the ingredients of the dish â especially when it is a constituent of the dish itself. Yet the harmony should not be based exclusively on the subtle (and quite mysterious) chemistry of arom...
By Martine Nouet
from Issue 16 published on 16/6/2001
Martine Nouet savours Campeltown's whiskies before creating a menu that reflects that lush pastures, beautiful landscape and gentle light of Kintyre.
There are very few activities in this world that can truly be described as being very special. Contrary to popular belief, driving down the Mull of Kintyre along the A83 on a sunny summer evening is a very special treat. No, really. Imagine the sun melting into the tranquil waters, its low-angled li...
By Martine Nouet
from Issue 15 published on 16/4/2001
Martine Nouet embarks on another culinary experiment with Islay malts, pungent yet sweet whiskies she describes as sharing the same character traits as the lleachs
How many times have I heard my daring culinary experiments, such as cooking a full meal with Islay malts, mocked or ridiculed. âThese whiskies are too pungent to allow other flavours to express themselvesâ people complain, or they even exclaim that attempting the menu is akin to âswallowing a ...
By Martine Nouet
from Issue 14 published on 16/2/2001
Martine Nouet challenges the stereotypical Christmas dinner with the help of single malt whisky in an attempt to create the perfect family gathering
Would it be considered sacrilege if, instead of conforming to the sacrosanct roast turkey (âroastit bubblyjockâ as they call it in Scotland) and Christmas pudding weighed down with high-caloried brandy butter, you went for a malt-whisky inspired Christmas dinner?
It's a novelty to be enjoyed b...
By Martine Nouet
from Issue 13 published on 16/12/2000
A freelance writer devoted to whisky, Martine Nouet is also a keen advocate of malt whisky dinners. She runs 'cooking with malt whisky' classes in Paris and wants to promote the blending of whisky with fine food.
Being a frequent traveller to Scotland and always on the look-out for the most charming B & B or country house hotels with genuine Scottish fare, I am always surprised to notice a lack of dishes cooked with whisky on the menus. It is a fact that, apart a few traditional delights like cranachan or ha...
By Martine Nouet
from Issue 12 published on 16/11/2000
Can the flavours and textures of chinese cuisine embrace whisky? The internationally acclaimed cookery expert yan-kit so was happy to demonstrate the possibilities to Damian Riley-Smith.
It seems a match made in heaven. Whisky has an enormous range of styles and flavours, the world has a huge variety of cuisine ... together the possibilities are endless.
The growth in the popularity of Oriental dishes makes it timely to consider a marriage of Chinese food and whisky. After all, Chi...
By Damian Riley-Smith
from Issue 9 published on 16/4/2000
You can't mistake the taste of Irish Whiskey in Gallweys' award-winning chocolate truffles. Maisha Frost forgets the calorie counting to report on a luxurious confection that is in a class of its own
Chocs do not come much posher than Gallweysâ truffles, hand made in Waterford. Dark and delicious or pale and creamy with satin-smooth interiors, each indulgence is choc-a-bloc with whiskey.
Neither over-sweet nor insipid, it is the combination of the two flavours, first the rich rush of cocoa s...
By Maisha Frost
from Issue 9 published on 16/4/2000
Margaret Rand’s taste buds were transported when she feasted on game dishes flavoured with whisky created by top chef David Chambers
They serve 50 to 60 grouse a day at Rules, and about 60 pheasants. Chef director David Chambers likes to cook them âas pink as people will eat themâ â and at Rules thatâs pretty pink. Indeed visitors thinking of booking a table at the top restaurant in Londonâs Covent Garden should realis...
By Margaret Rand
from Issue 8 published on 16/2/2000
London’s first malt and cigar bar is now the capital’s finest Scottish restaurant with a huge selection of whiskies. Jane Slade went to investigate
Coming here is like returning to the womb,â muttered one Boisdale regular into my ear. He had a cigar the diameter of a squash ball jammed between his teeth, and a glass of Scotch clenched in his fist. I knew what he meant. The jazz band was in full swing. The little back bar and garden room were...
By Jane Slade
from Issue 8 published on 16/2/2000
Even though Thanksgiving falls on a Thursday each year, which means we do not have the luxury of a week-end immediately beforehand to prepare for it or one straight after to recover, it does not mean that we cannot be a little imaginative. Whisky Magazine recommends brightening up this yearâs men...
By
from Issue 6 published on 16/10/1999
Brian Hennigan reports groundbreaking research into one of the vital questions of life.
Finding the right person to share the rest of your life with can be incredibly difficult, especially if youâre married. For whisky the issue of partnership is no less trying. This is not the old âwater â with or withoutâ chestnut. No, the issue here is one of accompaniment â which snack is...
By Brian Hennigan
from Issue 5 published on 4/8/1999
We sent chef Christian Delteil some whisky, and he invented some recipes for us. That took all of 20 minutes. Coooking them, says Margaret Rand, toook only slightly longer
The kitchen at Bank smelled like a maltings. And why? Because tucked in among the little dishes of chopped chillies, sliced leeks, mashed celeriac and prepared scallops was a bowl of ground malted barley. Not much: only about a cupful. But it smelled profoundly out of place in a restaurant kitchen.
...
By Margaret Rand
from Issue 5 published on 4/8/1999
Whisky is not just whisky, says Claire Macdonald, proprietor of Kinloch Lodge on Skye. What's great with smoked fish might not work with pudding.
Until 15 years ago I had seldom used whisky in cooking. Brandy, yes; wine, of course; rum, calvados â all these and frequently. But not whisky. What kick-started me into using whisky in the kitchen was an invitation to do a cooking demonstration for the Scotch Whisky Association. I began to experi...
By Clare Mcdonald
from Issue 3 published on 13/5/1999
There's nothing safe about our single malt. We offer no money back guarantee if you're not totally satisfied. We're well aware that the uncompomising taste of Laphroaig (La-froyg) leads to extemes. Its pungent, earthy aroma and sweet, heathery smokiness are just as likely to dissuade as they are to delight. It's a gammble. But as they 'nothing ventured...same again?'
Beef fillet with caramelized onions, mushrooms and
whisky and chive sauce
(Serves 4)
1 150g/6oz Aberdeen Angus fillet per person
2 medium onions, thinly sliced
150g/6 oz chestnut mushrooms, quartered
300ml/10 fl oz beef stock â a cube is okay
75ml/3 fl oz double cream
150ml/6 fl oz whisky
salt an...
By Nick Nairn
from Issue 1 published on 12/1/1999
