While drams, boilermakers, or one too many picklebacks are all time-honoured ways to celebrate the arrival of World Whisky Day, for Woodcut, they’re really just the tip of a boozy, behemoth iceberg.
Crown Sydney’s resident wharf-side destination for primordially prepared proteins will be serving up a number of whisky-themed dishes between May 1st to 22nd – designed specifically by Chef-Proprietor Ross Lusted to be enjoyed alongside a variety of the smoky Speyside malts produced by Benriach.
The hero of this World Whisky Day partnership is the aptly titled ‘Ultimate’ scotch fillet. Made with both literal and thematic influence from Benriach’s ‘Smoke Season’ single malt ($115), each tantalising haunch of the eponymous fillet – sourced from the marbled beef specialists, Rangers Valley – is dressed tableside: sitting pretty on a cast iron hot plate, after having been flamed-grilled and brushed with a liberal application of Benriach Smoke Season.
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Among a handful of the all-time great foodstuffs to pair with whisky, beef is a slice of produce with which Lusted is expertly acquainted. To that end, the ‘Ultimate’ scotch fillet goes a lot further than your garden variety piece of meat marinated in booze: complemented by a generously sized piece of bone marrow and a Smoke Season cream (made with bone stock, butter and the eponymous whisky).
“Scotch and steak pair beautifully together,” says Lusted.
“In particular, Benriach’s Smoke Season Single Malt is both intensely smoked and exquisitely sweet, making it the perfect ingredient to elevate a whisky-inspired culinary experience.”
Alongside the signature malt-infused scotch fillet, dram lovers can expect a handful of Benriach cocktails – taking advantage of the distillery’s distinctive ‘Highland Peated’ style – to accompany their ‘World Whisky Day’ feasting.
With a solid spectrum of rich and refreshing libations to choose from this May, now might be an opportune moment to fire up the group chat and get your next four-hour-long power lunch in order.
