A spicier side of Ireland
Celebrity chef Paul Rankin has always used whiskey in his recipes. Dominic Roskrow took a cooking lesson with him and visited his restaurant, Cayenne
July 2004, Issue 41, page 50

Dinner with the companions of Aberlour
Martine Nouet couldn't wait to take up Aberlour's challenge of creating a whisky inspired menu for a dinner at the distillery during the Speyside Festival. Here she details what she came up with and h...
September 2001, Issue 18, page 54

Festival Takes Off
Our man gets to the heart of the Islay Whisky Festival and uncovers some gems.
July 2010, Issue 89, page 57

Industry 'Oscars' honour the heroes of whisky
The Icons of Whisky recognise the people and companies that have made the biggest contribution to the world of whisky. Dominic Roskrow explains how the winners were chosen
March 2005, Issue 46, page 26

Soup up your starter
Martine Nouet provides us with some warnimg soup recipes and shows us how to liven them up with a drop of whisky to make an ideal starter to any meal
December 2003, Issue 36, page 36

Southern inspirations: cooking with bourbon
Martine Nouet crosses the Atlantic to bring you some fine recipes using quality bourbons
January 2003, Issue 28, page 52

Sweet fruits of labour
Martine Nouet finds good use for the harvests of summer, combined with whisky
July 2003, Issue 32, page 40

Tough guys with tender hearts
Martine Nouet embarks on another culinary experiment with Islay malts, pungent yet sweet whiskies she describes as sharing the same character traits as the lleachs
February 2001, Issue 14, page 60

World Whiskies Awards
This year's competition saw more than 150 whiskies put through their paces during three rounds of tastings to win the coveted titles of “Best in the World”.
April 2009, Issue 79, page 15