Glenfiddich teams with five Australian chefs to create an elaborate Whisky degustation dinner in Centennial Park (Sydney)

  • Chris Singh
  • March 5, 2016
  • Comments Off on Glenfiddich teams with five Australian chefs to create an elaborate Whisky degustation dinner in Centennial Park (Sydney)

In one of the year’s most exciting Whisky events, Glenfiddich will be bringing back their popular “Glenfiddich Culinary Challenge” in the lavish dining room of Centennial Parklands Dining this month, calling on chefs all across Australia to offer up dishes, each using a different expression of Glenfiddich as a main ingredient for recipes inspired by the creators’ own pioneering family members. The dinner will be fashioned as the ultimate ‘family-inspired’ feast as Glenfiddich celebrate over 125 years of still being family owned and operated.

The 100 guest dinner will be a five-course degustation, with each dish matched to Glenfiddich whiskies and cocktails, tasking each diner to then vote for their favourite dish with the winning chef receiving an all expenses paid trip to Scotland, where they will experience a private tour and tasting in the Glenfiddich distillery.

Participating chefs include Duncan Welgemond from South Australia’s Africola, Matthew Ouwerkerk from Raven Eye, Leigh McDivitt from excellent Balmain restaurant ONE6EIGHT, Kayle Burns from Victoria’s Lume, and Charlotte Marshall from Centennial Parklands Dining.

The special dinner will be take place on Monday 14th March. Tickets are set at $130pp with all proceeds from the event donated to Soldier On, a charity supporting Australia’s emotionally and physically wounded defence force personnel. When the Culinary Challenge first took place in 2014, an impressive $8,000 was raised for Soldier On.

Tickets can be booked HERE and more information can be found HERE.

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Chris Singh

Chris Singh is an Editor-At-Large at the AU review, loves writing about travel and hospitality, and is partial to a perfectly textured octopus. You can reach him on Instagram: @chrisdsingh.