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Whisky and Food Extravaganza
On Friday 23rd June, a very special event was held in Sydney for members and their partners. 46 lucky palates gathered for an amazing evening of fine dining, wining and dramming.
Franz Scheurer, Australia's foremost expert on the art of matching food to whisky, worked closely with the chefs at Alchemy 731 to prepare a delicious menu to match the Society's whiskies. Given that not all members' partners were partial to whisky, Franz also matched some stunning wines to complement each course.
Guests were welcomed with a stunning whisky cocktail, using a 10yo Glen Keith, setting the tone of excellence for the evening. An appetising entree of Duck Consomme with Foie Gras was prepared to match a deliciously sherried 17yo Dalmore, whilst the wine drinkers enjoyed an Emilio Lustau Manzanilla sherry. Main course consisted of Roasted Jurassic Quail served on a Pearl Barley Risotto with Sauteed Mushrooms. The dish was tweaked to perfection to match a 16yo bourbon-cask Macallan, and the 2004 Domaine de la Garrieliere Gamay also accompanied it beautifully. Dessert was the highlight for many: An exceptional Sticky Date and Whisky Pudding with Toffee Sauce and Vanilla Ice Cream. The pudding was prepared using the commercially-available Glenfiddich 18yo, and the dish married exquisitely with a peaty 14yo Longrow. The wine drinkers in the room received a real treat with the lush and elixir-like Pigg's Peake Little Pig Verdelho, a dessert wine not available to the public. Pigg's Peake winemaker Steve Langham joined us on the evening to tell us a little bit about its history, and I suspect the winery made quite a few friends that night!
The evening was a wonderful experience for all present...good food, good company, and, naturally, good drink! Our thanks again to Franz for his generosity and skills, and to the team at Alchemy 731. We hope to present a few more special dinner nights in the future, in addition to our regular tastings evenings.
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