World Class winner for May - Single Malts
Well, we have finally come to the end of May which means this is the last result for this year’s regional qualifiers. This month focused primarily on Single Malts which is definitely the hardest category of the program so far.
The contestants could choose between the following Scotch Single Malts:
- Lagavulin 16yr
- Talisker 10yr
- Singleton of Dufftown 12yr
- Glenkinchie 12yr
- Dalwhinnie 15yr
We received a total of 15 recipes this month with most of our entries coming in from the Oyster Box Hotel. This month we were also very lucky to have a well known mixologist in the judging panel, Michael Stephenson. Mike has many years of experience in the industry and his credibility is highly valued. Also in our judging panel was Severin Bang from Barcode, another extremely talented and well known mixologist. After much debate and loads of conversation, we finally have our last regional finalist!
I would just like to say thank you to all those that put in the effort, it was a very challenging judging session!!
From the Oyster Box Hotel in Umhlanga, winning himself R2000 and a spot in next week’s regional final, I am very proud to announce the winner of World Class for the month of May…
Making a Lagavulin 16yr based recipe which he named, “Southern Rocky Shore”, the winner is…
1st place - SYDNEY MKHIZE (70%)
- Cocktail Name: Southern Rocky Shore
- Glass: Tumbler
- Method: Shake n Strain
- Garnish: Orange Peal
- Ingredients:
- 50ml Lagavulin 16yr
- 20ml Lemon Juice
- 20ml Honey
- 20ml Ginger Syrup
*This simple yet very well balanced recipe really worked well with the peaty and smoky characteristics of Lagavulin 16yr. Well done.
In 2nd place we have Gema Sosibo also from the Oyster Box hotel (69.5%)
- Cocktail Name: Dirty Dog
- Glass: Martini
- Method: Shake n Strain
- Garnish: Orange zest
- Ingredients
- 40ml Talisker 10yr
- 12ml Cointreau
- 25ml Martini Rosso
- 3 Dash Bitters
And in 3rd Place, again from the Oyster Box Hotel, we have Douglas Shandu (63.5%)
- Cocktail Name: Glen Whisky Sour
- Glass: Tumbler
- Method: Shake n Strain over crushed ice
- Garnish: Raspberries
- Ingredients
- 50ml Glenkinchie 12yr
- 25ml Lemon Juice
- 25ml Vanilla Syrup
- 12.5ml Black Raspberry Liqueur
- 2 Dash Bitters
The rest of the rankings were as follows:
- 4th place – Kelly John Bauwer (Oyster Box Hotel) making “Cold Toddy Martini”
- 5th Place – Siyanda Sokhela (Fairmont Hotel) making “Water of Life”
- 6th Place – Basil Nsinganu (Havana Grill) making “The Highlander”
- 7th Place – L Hactian (Oyster Box Hotel) making “LCH”
- 8th Place – Selvan Govender (Oyster Box Hotel) making “Whisky Tango Foxtrot”
Again, very well done to all of you during this program. You have all shown so much enthusiasm which has led to your progression. I have said this before but it is very inspiring to see how far you have all come since we started in January. I really look forward to next year’s World Class Program where we can raise the bar even higher.
Please support the regional finalists at the Fairmont Hotel in Zimbali resort next Wednesday the 6th of June. There is going to be some fantastic prizes to be won along with a great show.
The Regional final will consist of;
1. Calvin Folye – Fairmont Hotel
2. Selvan Govender – Oyster Box Hotel
3. Siyanda Sokhela – Fairmont Hotel
4. Christian Gaza – Luna Rossa
5. Sydney Mkhize – Oyster Box Hotel
Remember the winner and runner up is going to Cape Town (All expenses paid) to compete in the National Finals. Watch this Space!!
Good Luck and see you all there.
MasterChef your Whisk(e)y 101
Tonight is the start of Master Chef South Africa (MNET at 19H30) so I thought it would be a great time to put up some tasty recipes using some of my favourite drams! I have always enjoyed getting my hands dirty in the Kitchen, especially when you have loads of fresh ingredients. Just recently my wife and I have built our own vegetable/herb garden to ensure that we are getting the best from our ingredients. It is exactly the same as whipping up a new cocktail recipe, the fresher the ingredients the better the overall experience.
Chicken in apple and Whisky sauce
What you’ll need
- 4 chicken breasts, skinned
- ½ oz butter
- 2 eating apples, peeled and sliced
- zest of 1 lemon
- ground black pepper
- 1 tbs chopped fresh tarragon
- ½ oz plain flour
- ½ cup chicken stock
- ¾ cup milk
- 4-5 tbs Scotch Whisky (Talisker 10yr is a great option)
- 3 tbs whipping cream
Sauté the chicken in the butter for 10 minutes.
Add the apples, lemon zest, pepper and tarragon.
Cook for 15 minutes until the apple softens and the chicken is cooked through. Stir in the flour and cook for one minute, gradually add the stock and milk, stirring until the sauce thickens, boils and is smooth. Fold in the Scotch Whisky and cream. Heat through.
Chocolate, Whisky and Orange Mousse
What you’ll need
- 6oz dark chocolate
- 5 tbs water
- 3 eggs
- 2 egg yolks
- 2oz fine caster sugar
- 1 tsp gelatin
- strained juice from an orange
- 2 tbs Scotch Whisky (Cant go wrong with Johnnie Walker Gold Label)
- ½ pint double cream
Melt the chocolate and water in a small pan until creamy.
Beat eggs, egg yolks and sugar together until thick and pale.
Dissolve the gelatin in the orange juice, in a bowl placed in a pan of water, then stir in the Scotch whisky.
Fold the melted chocolate and egg mixtures together then gently stir in the gelatin mixture.
Whip the cream until thick but not stiff, reserve some of it to make whirls to decorate the mousse, and fold the remainder into the chocolate mixture. Spoon into individual dishes.
Source: scotch-whisky.org.uk
