A delicious way to end an autumnal meal with this crispy cheese recipe. Almost a sweet! This recipe can be found in my book “à table, whisky from glass to plate”. photo credit: John Paul
Monkfish wrapped in Pancetta
Summer is the season for fresh fish and seafood, here with an Italian touch. Monkfish has a firm flesh that allows it to be cooked as a roast. This recipe can be found in my book “à table, whisky from glass to plate”.
Salmon Mousse Profiteroles
(photo credit: John Paul). That delicious springtime starter made the cover of “à table, whisky from glass to plate”. With the photographer and the chef, …
Venison Fillet Marinated in Whisky, Chestnuts, Wild Mushrooms & Root Vegetables
Venison is often a favorite option on festive tables. That dish was presented in 2011 at The Aberlour Whisky Dinner during The Spirit of Speyside Whisky Festival and cooked by Eric Obry, the French chef of la Faisanderie in Dufftown (he now runs the Old Pantry in Aberlour).
Whisky Laced Mushroom Veloute
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.
Red Fruit Symphony
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!
Pairing in South Africa
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.
Light and Delicate
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.