Whisky is not just whisky, says Claire Macdonald, proprietor of Kinloch Lodge on Skye. What's great with smoked fish might not work with pudding.
Until 15 years ago I had seldom used whisky in cooking. Brandy, yes; wine, of course; rum, calvados – all these and frequently. But not whisky. What kick-started me into using whisky in the kitchen was an invitation to do a cooking demonstration for the Scotch Whisky Association. I began to experime...
Whisky and Food
from Issue 3 published on 13/5/1999
