Rocker in Bondi hosted a special dinner, Talisker by the Sea, pairing a selection of Talisker single malts with food.
Talisker by the Sea
Located at the top end of Bondi with glimpses of the ocean, Rocker hosted ‘Talisker Made By the Sea’ dinner where chefs Stuart Toon and Darren Robertson designed five-courses of grazing and share-style dishes paired with five expressions of Talisker single malt.
Simon McGoram, Diageo Whisky Ambassador
The dinner was a casual event with guests seated on a long share table with each whisky and its complementary dish introduced by Simon McGoram, Diageo Whisky Ambassador.
Talisker Sour
Talisker Skye ‘Made by the Sea’ was served on arrival, a refreshing and smoky whisky sour with celery bitters and sea succulent.
Clarence River School Prawns
Nibbles and small bites accompanied the cocktail starting with Olives & Myrtle and the moresih Clarence River School Prawns.
Below is a snapshot of the pairings and how to pair Talisker with food:
Talisker 10 Oyster Ritual
The first course paired Coffin Bay Oysters with Talisker 10. Dubbed as Talisker 10 Oyster Ritual, the idea is to use the dropper to add a few drops of whisky to the oyster before eating it, then adding a few more drops to the shell and drinking the liquid – a combination of brine and smoke that begs for more.
Talisker Port Ruighie with Smoked Duck Parfait and Pickled Mulberry Jam
Talisker Port Ruighie was paired with Smoked Duck Parfait and Pickled Mulberry Jam. As the name implies, Talisker Port Ruighie is finished in port wine casks which gives the whisky a fruity note with spice on the back palate. Paired with the creamy, delicious duck parfait with shards of chicken skin for texture and salinity, the winning combination reminded you of Christmas.
Talisker Storm with Orechiette, Chives and Bottarga
With its maritime and smoky note from ageing in heavily charred barrels, Talisker Storm paired beautifully with Orechiette, Chives and Bottarga. Again salt and smoke were at play, and the savoury sauce was begging for crusty bread to soak up the last drop.
Talisker Storm with Whole John Dory and Burnt Sea Urchin Butter
The second main course paired Talisker Storm with Whole John Dory and Burnt Sea Urchin Butter, the creamy and umami sauce adding another dimension to the pairing.
Talisker 18 with Treacle Tart and Vanilla Ice Cream
The sweet and rich notes of the Treacle Tart and Vanilla Ice Cream were complemented by Talisker 18 yo, a sweeter style of malt as a result of ageing in American oak – a balance of spice and sweetness that lingered on the palate.
Gorgonzola Dolce
The evening concluded with Gorgonzola Dolce with crispy bread.
Talisker made by the Sea @ Rocker Bondi was held on Tuesday 28 November 2017.
Photography © by Gourmantic – Copyright: All rights reserved.
