Food & Wine Masterclass with Chef Colin Bussey & Inverarity Morton Wine Buyer Toby Sigouin
Guests at Scotland’s largest trade wine tasting enjoyed a feast for all the senses at the live cookery demonstration hosted by chef Colin Bussey and wine buyer Toby Sigouin. The three-course taster featured fresh Scottish seafood, white truffle flown in from Italy and burnt Valrhona white chocolate! It was a French affair when it came to the wine partners. Empty plates and glasses all round!
Scottish seafood salad with coconut and mango in a light “Thai” style dressing (mussels, scallops and langoustine with coconut, cashew nuts, mango, watermelon and spring onions in a light fish, soy and lime dressing) Paired with Vins de Vienne Saint-Péray Blanc
Corn-fed chicken marinated in apple juice, thyme and garlic, then poached with herb butter and served with shaved truffle and a lentil and spring vegetable fricassee Paired with Château Haut Gléon Blanc
A lightly-set lemon cream syllabub topped with burnt white chocolate chips and fresh raspberry Paired with Château Filhot Sauternes 2014
Food and Wine Matching Masterclass with Colin Bussey
We opened our #explorewine2017 masterclasses with what is one of our most popular sessions: food & wine matching. Our in-house chef Colin Bussey got mouths watering with a three-course taster menu paired with some delectable wines from Saronsberg, Tenuta San Leonardo and Mas Janeil.
A double taste of aubergine!
Roasted aubergine spiced with cumin, coriander & chilli, in a light tomato & yoghurt sauce-a hint of coconut, some garlic & ginger! Can be mild or fiery!
A light aubergine cream, blended with sesame, parsley & cashew nuts, tasting with a hint of citrus & black pepper with a dipping bread
Medallion of Scottish red deer, butternut squash puree & rich red wine, thyme & juniper game sauce
Dark Chocolate with a hint of ginger!
James Macsween Chef Spot
How to serve haggis at a large event.