Inverarity Morton
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
Inverarity Morton
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.
TO OPEN
A double taste of aubergine!
“Curried”
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!
“Creamed”
A light aubergine cream, blended with sesame, parsley & cashew nuts, tasting with a hint of citrus & black pepper with a dipping bread
FOLLOWED BY
Medallion of Scottish red deer, butternut squash puree & rich red wine, thyme & juniper game sauce
TO FINISH
Dark Chocolate with a hint of ginger!
James Macsween Chef Spot
How to serve haggis at a large event.