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Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Glenfiddich 125th Anniversary

Lovers of whisky gathered in Sydney's Centennial Park on Monday 14 October to celebrate the 125th anniversary of the foundation of the Glenfiddich distillery. To commemorate the milestone, the Speyside distillery has released 286 bottles of a 1987-vintage reserve single malt, Glenfiddich Anniversary Vintage, named as one of their rarest ever made. We went along for a night filled with jigs and drams and did our best to knock that number down a few digits. 

The food Whisky played its part in the eats as well as the refreshments, deployed in cures, glazes and infusions by chef Paul Kavanagh. Proceedings at Centennial Parklands Dining kicked off with salmon cured in 12-year-old Glenfiddich followed by oregano chicken glazed with the 18-year-old and served with fondant potatoes. For dessert, ice-cream infused with honey and the 21-year-old came with the vanilla crème brûlée, and a dram of the distillery's sweeter 30-year-old served with dark chocolate truffles concluded the night.

The drink Celebrations began with a cocktail of 15-year-old Glendfiddich mixed with Pedro Ximénez and plum bitters followed by drams of the 12-, 18-, 21- and 30-year-old bottlings. The standout of the night, perhaps unsurprisingly, was the 1987 vintage, bottled from a single European oak sherry cask, allowing the spirit to age and taste how whisky would have at the distillery's first pouring 125 years ago.

We loved The music, food and varieties of aged bottles made for an interesting Monday night, but the true highlight of the evening was the Glenfiddich Anniversary Vintage. Only eight bottles have been shipped to Australia, and they've all been snapped up already, despite the $1250 a bottle price tag.

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Latest news
50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017
Melbourne's Tomato Festival is back in 2017
15.02.2017
Sydney’s Tomato Festival returns in 2017
10.02.2017
Young Henrys and Mary’s charity cook up
09.02.2017
Victoria's inaugural garlic festival
02.02.2017
Reader lunch: Fred's, Sydney
24.01.2017
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