A wonderful Whisky dinner in Stellenbosch+ my Sunday @ work

Friday night we had a family night out in the forms of a whisky dinner hosted by Dave Hughes. The rest of the Baker family like whisky but are by no means connoisseurs, so this was sure to be an interesting night for us all! The dinner was @ Devon Valley Hotel in Stellenbosch , a stunning country hotel, with views to leave you breathless!

Dave Hughes, who has been a respected name in the liquor industry for many, many years took us through the brilliantly paired dinner. The line up: Auchentoshan 3 wood, Glenmorangie Nectar D' Or, Ardbeg 10 and Dalmore Gran Reserva. Beautiful whiskies elegantly paired! We started off with " Black Mushroom Stack", which included roasted Beetroot and Butternut. The beetroot definately accompanied the delicate, subtlety of the sweeter, lighter notes of the lowland Auchentoshan in a beautifully balanced way.

The next course, a very Scottish: salmon and oatcake number served with Horseradish Creme Fraiche " Single malt Gravadlax of Slamon". The Nectar d'or ,surprisingly, worked very well with the salmon, the sweet notes of the mini oak cakes were spot on.

Now the surprise of the evening was certainly the Ardbeg with the delicious Slow Cooked Pork Belly ( set on saffron mash, drizzled with cranberry and rooibos reduction with asparagus spears) Folks , I suggest you try this number if you get a chance, balanced, & complimentary; the boldness of the dram and richness of the pork, somehow came together in a pure delight, each bite, each sip was just breath-taking!

Great night, great company, excellent whisky and food = Candice Heaven

Now for me, the easiest thing to pair is a good Highland malt and chocolate. The bitter chocolate parfait was easily, hands down, the winner @ our table. The Bakers loved it; Dalmore and chocolate, yes please!!!

Now work on a Sunday is never fun, so I use this time wisely... I taste different malts, in my own mini tasting. Today: Balblair 1978, Glendronach 15, Glenturret 16 and Jura 10... Tasing notes to follow.... To be honest left them @ work, now at home cooking & sippin Chenin Blanc.... tomorrow it shall be....