Talisker Grabs Josh Niland for Intimate Pop-Up Tasting Experience
Mark this one in your calendars folks because we’ve had a chance to try the new Talisker Josh Niland experience and believe us when we say this is THE pop-up event you’ll want to be at. The pair have linked to create a unique, sustainably sourced seafood menu, taking cues from each other and weaving them together like never before to create the distinctive flavours found in Talisker: salt, smoke, and spice.
It’s simply next level and it’s running for one night only, with two sessions on Monday 12th of December, 2022, at 6pm and 8pm. We’ve included some images from our tasting and more information below, check it out!
Related: Sea Change: How One Aussie Chef Revolutionised Fish Cookery
A man that needs little introduction, we had the chance to speak with Chef Niland late last year about his whole fish philosophy. If you need any small prompt we’ll remind you that his 2019 book ‘The Whole Fish Cookbook’ was once described by Jamie Oliver (a close friend) as a “mind-blowing masterpiece”. Josh is truly an innovator in the industry, and he’s outdone himself in creating an exceptional tasting menu with Talisker.
“I wanted to capture the wild spirit of the sea paired with key aromas of Talisker – smoke, spice and a sense of sea salt spray in the morning after a storm. Years of maturation made by the sea has lent a full flavour to this bold dram and this menu celebrates Talisker’s rich flavours while honouring the sea in a sustainable and ethical way,” said Niland.
During the tasting experience, Niland will draw on Talisker’s signature oyster ritual when he brings the smoky maritime accents of Talisker 10-Year-Old together with Salt and Vinegar line caught Blue Mackerel with Gordal Olive Brine alongside Kamut Sourdough and Cultured Butter as a starter.
This is soon followed by a highlight of ours, the fine glass-like noodles of calamari that are cooked over coals, paired with a Calabrian style Yellowfin Tuna salami that achieve everything in matching the smoky flavour palate of Talisker Storm. Niland described this one to guests as “Spaghetti Bolognese” but that’s doing it a disservice, it’s one of the best single dishes we’ve had this year.
The experience stays at its peak with the final course, butterflied King George whiting cooked over coals, matched with a sauce of finger lime, tapioca and chives paired with the verdant freshness of Talisker Skye (a GREAT whisky). The fish is everything you’d expect from fresh whiting served at one of the country’s best restaurants, but the presentation is next level. How the team is able to butterfly such a delicate fish is impressive, to say the least. Niland reminds guests that this is another speciality of his ‘supplier’ Bruce Collis at the Corner Inlet, a legend who supplies the likes of Neil Perry, Andrew McConnell and of course, Josh Niland.
“With its distinctively maritime flavours and its commitment to preserving marine ecosystems, Talisker makes the perfect partner to Josh Niland’s culinary innovations and his revolutionary approach to sustainable seafood,” said Katie Nagar, Talisker National Brand Ambassador.
Tickets for the exclusive event are now available via the link below.
Taste of Talisker
- What: Three Course Menu and Talisker whisky pairing.
- When: Two sessions, Monday 12th of December, 2022, 6pm and 8pm.
- Where: Saint Peter
- Price: $195pp
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