Autumn is on its way. The wild geese appeared early on Islay this year. Sign of a cold winter? Who knows? September has been an eventful month.
The misty and wet Autumn evenings call for warmers up. There is nothing more appealing than a creamy soup. When it features the most emblematic ingredient of the Autumn season, mushrooms, it becomes a sophisticated starter for a refined dinner.
September is always a good month to harvest new whiskies. Here is a selection. Another non vintage Glenrothes, a totally revamped Royal Brackla range and a new Ardbeg Supernova to celebrate the return from the cyber world of the experimental Space Ardbeg.
Red fruit are the star of the Summer season. Here is a delicious and refreshing recipe, easy to prepare and which will give you a wee taste of your childhood with the marshmallows. Enjoy!
MY BUSY SPRING The Spirit of Speyside Whisky Festival 2015 edition has been a very active one. Dinners, a cooking demonstration and a Victorian picnic …
I gave a few pairing whisky with food gigs at Wild about Whisky, the famous Dullstroom whisky bar. The star was the rainbow trout which abounds in the Scotland-looking lakes around Dullstroom. Delicately smoked, tasty, a winner with single malt.
The passion Eve, Dave and Steve share for whisky is beyond imagination. Wild about Whisky is not a bar where people come to drink. They come to learn and of course to enjoy what they taste.
Speyside Craigellachie Distillery, now owned by Dewar’s, has revamped their single malt range. I had the opportunity to taste the four bottlings. Interesting, they all bear the same distinctive mark: a robust, meaty character imparted by traditional worm tub condensers. Another new release, Tusail, is a new addition to Glenmorangie Private Collection.
Spring is not on its way yet. We are longing for fresh fruit. Although I am not very keen on using tinned fruit, I think pears work well. Here is a delicate sweet which enhances a fruity and light single malt profile. Walkers ginger shortbreads give a vibrant kick to ricotta.
My journalist colleague Martin Mitchell was among the lucky diners that evening. He could not believe his taste buds!
Rooted in Celtic inspiration, the enchanting dinner performed an incredible alchemy between the dishes, the whiskies and Breton mythology. Let us follow Martin….