The weather has definitely changed in seasons with the last few nights being the coldest and making it worse, the rain but on Tuesday night we were lucky to enjoy tummy-warming dishes paired with one-of-a-kind Johnnie Walker whisky tasting.
Matt Preston the award-winning food journalist, best-selling author, co-host and judge of MasterChef Australia, hosted the whisky tasting and dinner experience at The Star’s BLACK Bar & Grill.
Upon arrival we were greeted with a glass of Johnnie Walker Aged 18 years, coconut vinegar and falernum, to start the night. The vibe and feel of BLACK Bar & Grill suited the sophisticated taste of this starter drink
Preston was joined by Katie Nagar, Johnnie Walker’s Australian whisky ambassador, and Dany Karam, Executive Chef at The Star’s BLACK Bar & Grill, as they talked us through the flavour profiles of the Johnnie Walker Whisky portfolio served throughout the evening and encouraged guests to enjoy the exploration and appreciation of the incredible flavours paired with a curated three-course menu of fresh and flavoursome ingredients.
First on the menu was Entree, which was Red Gate Farm Quail with roasted smoked eggplant, charred corn, grains and pomegranate dressing this began our flavoursome journey which was paired with a Johnnie Walker Blue Ghost, Rare ‘Brora’ which is wonderfully smooth with a fruity sweetness of pineapple also it has rich notes of hazelnut and dark chocolate with a subtle smoky finish.
After a very delightful entree that sets the bar high, the main was served and the glad we were, it was the David Blackmore wagyu rump prepared with white polenta, exotic mushrooms, pearl onion, crispy sweetbread and bone marrow sauce. The rich wagyu rump was perfectly paired with an opulent and regal whisky with hints of roasted nuts, dark chocolate and an imposing sweet smokiness combine elegantly with suggestions of honey, citrus orange and rose petals: the John Walker & Sons King George V.
To finish the night off on a high note, dessert was served. Tarwin Blue Cheese served with figs, chocolate brownie, candied walnut and apple sorbet. With the fig and walnut giving that fruity flavour, the dessert was paired with the John Walker & Sons The John Walker. The Jewel in the John Walker and Sons crown. The nose of this whisky is rich and redolent of mature fruits with youthful aromas of fresh citrus – delivering a soft sweetness and signature smoke in the finish.
Johnnie Walker is the world’s best-selling Scotch whisky brand and is enjoyed in more than 180 countries worldwide. First crafted in a humble grocer’s shop, Johnnie Walker has taken blended Scotch whisky from the four corners of Scotland to the four corners of the world. Today, this pioneering and innovative spirit has seen the brand become a global icon.
To enjoy a 3-course meal hosted by Matt Preston, cooked by Executive chef at The Star’s BLACK BAR & GRILL, Dany Karam and topped off with whisky pairing by Johnnie Walker is an experience that can only be described as the perfect trio.