Over the last 10 years, The Scotch Malt Whisky Society (SMWS) held some serious whisky matching events. They’ve paired and matched Society whiskies to chocolate, beer, cheese, coffee and dishes of some Australia’s best and most recognised chefs.
Whisky is made from cereal grain, and there’s another staple product that shares a common heritage: Bread! So what happens when you match single malt whisky with single origin wheat bread? We put this challenge to test!
Last Thursday 26th October, SMWS and Brasserie Bread partnered to hold an incredible culinary evening as we matched and paired a diverse range of Society’s Single Malt Whiskies with our Single Origin Sourdoughs and delicious food.
SMWS have supplied a number of whiskies (including a grain whisky and a peated whisky) letting our artisan bakers work their magic as they created and pair bread for the perfect match.
The event was held at our Café at the Bakery in Banksmeadow and feedback from some Society members was that the event was one of the best this year, with one of the best “matchings” they’ve ever done! At the end of the evening, each of the participants had the opportunity to take home tasting notes, relevant event literature, our new Emmer Sourdough and the delicious premium St. David’s Butter.
Single Malt & Single Origin Sourdough pairings:
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Cask No 44.81 – Maximum Melody (14 Years)
Paired with Sour Cherry Loaf – Fresh
Grilled sword fish with figs, anchovies, fried capers and lemon rind with sour cherries.
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Cask No G8.7 – Caribbean Banana Fritters (27 Years)
Paired with Emmer Sourdough – Baked dark
Slow cooked pork neck with fennel and star anis crust. Served with Fennel and potato puree.
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Cask No 3.289 Don’t forget to burn (17 Years)
Paired with Danish Rye bread
Duck pastrami, Grilled Chorizo and duck liver pate served with mushrooms ragout.
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Cask No 41.89 Tarte Flambee
Paired with Brioche Sliders and Apricot & Date Loaf
Licorice ice cream in sliders.
Caramelised Apricot Tart with honeycomb cream
Date & Apricot toast with salted caramel
