Look at Glenfiddich’s whisky dinner for charity


As Glenfiddich is family owned and run, this year Glenfiddich challenged chefs around Australia to create a Glenfiddich infused degustation dish inspired by their own “pioneering” family member.

On Monday December 1st 2014, Centennial Parklands Dining hosted the final of the competition, where 90 culinary enthusiasts paid $100 per head to enjoy the country’s top 6 entries in a degustation format, with each course matched with a different Glenfiddich Single Malt Scotch Whisky.

The chefs who made the final along with their dishes were:

1.         Rob Phillips from the Hotel Steyne in Manly, NSW who served a Whisky cured salmon with warm soda bread, avocado mousse and mustard cress, matched with Glenfiddich 12 Year Old;


2.         Andrew Douglas from Eau De Vie in Melbourne, Vic who served Scallops cooked in fire, with cucumber, beach succulents, cauliflower and sea stock matched with Glenfiddich 12 Year Old;

3.         Andrew Thiele from Treasury on King William in Adelaide, SA who served Mallee smoked Magret of Duck with blueberry pickle and young leaves, matched with Glenfiddich 18 Year Old;

4.         Victor Liong from Lee Ho Fook in Melbourne, Vic who served Scotch and Black pepper Wagyu beef with hot mustard and alliums, matched with Glenfiddich 15 Year Old;

5.         Brendan McConchie from the King Street Brewhouse in Sydney, NSW who served 12 hour beef brisket, served on a cauliflower & truffle purée with smashed peas, matched with Glenfiddich 14 Year Old Rich Oak;

6.         Kim Shaw from the North Sydney Harbourview hotel in Sydney, NSW who served Highland oat shortbread with whisky infused prunes and strawberries, glazed with a Glenfiddich sabayon, matched with Glenfiddich 21 Year Old;


After tasting all the entries, each guest cast their vote for their favourite dish to determine the overall winner.   Rob Phillips from Hotel Steyne took out second place and was awarded a seat on the 2015 Glenfiddich Jet Ski Safari in the Whitsundays.  Andrew Thiele was the inaugural Glenfiddich Pioneer Chef and won an adventurous holiday in Scotland, where he will have the chance to visit the Glenfiddich distillery.

With all ticket proceeds going to charity, Glenfiddich was pleased to raise $9,000 for “Soldier On”, a worthwhile charity which supports  our physically and psychologically wounded Defence Force personnel.



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