In the same week Josh Niland was acknowledged in this year’s Best Chef Awards – the sole Aussie representative amongst a stacked list of international heavyweights – BH had the distinct privilege of previewing the celebrated Sydney chef’s handiwork through a most unique collaboration: the three-course Taste of Talisker dinner.
This marriage between Niland’s critically-acclaimed “scale-to-tail” style of cuisine with a single malt whisky renowned for its maritime character was truly a thing of culinary beauty. And it was also a challenge the chef of Saint Peter fame relished.
“It’s always difficult to settle on any menu I write,” Josh Niland told BH.
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“However, dishes like the Salt & Vinegar Mackerel and, in particular, the Calamari & Tuna Nduja are absolute favourites of mine.”
“I think they’re perfectly aligned to showcase the nuances and unique taste of Talisker whisky.”
Inspired by Talisker’s signature oyster ritual, the curated menu begins with Salt & Vinegar Garfish served with Kamut sourdough, creamy yoghurt cultured butter, and accompanied by the delightful smokiness of the distillery’s 10-year-old expression.
Then comes the undisputed highlight, which words alone simply won’t do justice. Glass-like noodles of calamari roasted over hot coals, served with Calabrian-style yellowfin tuna salami to produce what is essentially spaghetti bolognese of the gods. Something Niland himself has assured us will be a semi-regular fixture on his menu from now on (“When calamari is in, it’s on!”). This dish is to be enjoyed with Talisker Storm.
The plated religious experience concludes all too soon with a final course of butterflied King George whiting, also roasted over hot coals, served in a sauce comprised of finger lime, tapioca, and chives. The drop of choice? Talisker Skye.
Those who’ve never made the time of day for either whisky or seafood will invariably develop a deeper appreciation for both through this three-course pairing; while the connoisseurs out there will find themselves falling in love all over again.
Josh Niland explained: “In my mind, the connoisseurs of anything food and beverage want the basics done extremely well. Quality is timeless. And accessibility doesn’t mean mediocrity.”
“I feel the menu allows everyone to become fully engaged, excited, and thoroughly satisfied through the use of excellent technique, ingredients, and clarity.”
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When prompted about his personal favourite on the whisky side of things, the choice was clear for Niland.
“I feel like after tasting the three that we have used in our menu, I lean more towards Talisker 10-Year-Old as its length of taste is outstanding. Paired with its natural salinity, I find it has the right amount of spice and smoke.”
The Taste of Talisker dinner created in partnership with Josh Niland will be hosted within Talisker’s Boathouse for two nights only: October 21st and 22nd.
Tickets are priced at around $200 PP and if you ask us, it’ll be the best $200 you’ll ever spend. Hit the link below for more details on his world-class fare.
