The whispering gallery
Martine Nouet finds the perfect match for the whispering whiskies requires a light hand when seasoning and careful attention in choosing delicate ingredients.
February 2010, Issue 86, page 55

Winter Warmers
Martine Nouet meets a chef with a passion for peat.
January 2010, Issue 85, page 54

On the spice trail
Martine Nouet takes a walk on the spiced side of life.
October 2009, Issue 83, page 52

Festival Menus
Martine Nouet takes us through recent whisky and food combinations she has discovered.
September 2008, Issue 74, page 50

History in a glass (The Glenrothes)
Berry Bros & Rudd organised the ultimate tasting of The Glenrothes, we found out more.
June 2008, Issue 72, page 50

The Magic of Citrus
Martine Nouet delves in to the wonderful world of marmalades and tangy, fresh fruit
November 2006, Issue 60, page 44

Road runners
Whisky ambassadors travel the world promoting whisky. The ideal job? Martine Nouet went to find out
August 2006, Issue 58, page 24

Island delights
The Ardbeg candelight dinner is becoming an institution. Martine Nouet, who is at the event's core, reports on this year's event
July 2006, Issue 57, page 42

A touch of spice
Spicy food works well with whisky.Martine Nouet visited La Porte des Indes for a special Indian food and whisky tasting
June 2006, Issue 56, page 44

Anot so auld
Did our Mystery Visitor really call Speyside a catering desert? Martine Nouet reports on a restaurant
March 2006, Issue 54, page 42

Entente cordiale
Pascal Barbot is a young award-winning chef in Paris who wasn't too familiar with whisky before Glenfiddich challenged him.Martine Nouet reports
October 2005, Issue 51, page 44

Whisky à la carte in Belgium
Whisky dinners are becoming increasingly popular in Belgium. Martine Nouet meets a chef passionate about malt on the plate
March 2005, Issue 46, page 52

Amber gets the green light
Amber is the new restaurant at the Scotch Whisky Heritage Centre, and unsurprisingly whisky features high on its agenda. Martine Nouet visited it
November 2004, Issue 44, page 44

Celtic Cousins - Made in Bretagne
Martine Nouet looks at the whisky industry in Northern France – and plots its Celtic roots
November 2004, Issue 44, page 26

Let's take a walk on the fragrant side
The smells of Islay reflect on some of its wonderful whiskies. Martine Nouet takes you on a sensory journey across the island and introduces its flora and fauna
July 2004, Issue 41, page 36

Marriages made in Hebrides
It's easy to spice up your food offering with whisky. Here Martine Nouet uses Islay and Jura to pep up her menu
June 2004, Issue 40, page 58

A week in paradise
The Islay Festival is the highlight of the Scotch whisky year. Martine Nouet looks ahead to this year's activities
May 2004, Issue 39, page 36

Let's go to the salad bar
Martine Nouet lightens up for summer
May 2004, Issue 39, page 55

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

Some like it hot. Some not
Martine Nouet gathers her thoughts and gives a back-to-basics guide to the cooking methods she uses
November 2003, Issue 35, page 44

Protective Shields (Robin Shields)
Robin Shields isn't from Islay. He's not Scottish. And he doesn't have a distillery background. But as Martine Nouet finds out, he's up for the challenge of protecting the reputation of Laphroaig
October 2003, Issue 34, page 40

Four sweet seasons
Martine Nouet finds a whisky dessert for each of the seasons: Summer, Autumn, Winter and Spring
September 2003, Issue 33, page

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

Islay Whisky Festival, the must for May
Martine Nouet describes the highlights visitors can anticipate at this May's Islay Whisky Festival
June 2003, Issue 31, page 28

Single malts and black ties at The Savoy
Martine Nouet teamed up with renowned Savoy chef Anton Edelmann to create a stunning Aberlour whisky dinner to kick-start Whisky Live
June 2003, Issue 31, page 44

Encounter of two great spirits
Martine Nouet reports back on the exquisite creations of Michelin-Star chef Alain Passard, paired with expressions of Glenfiddich
April 2003, Issue 30, page 44

Muscial Spirits
Martine Nouet profiles two talented singer/songwriters in the world of whisky: Robin Laing and Norma Munro
April 2003, Issue 30, page 34

Lift the winter spirits
Martine Nouet argues that one of the advantages of bad weather is that you can drink strong spirits to keep out the cold
March 2003, Issue 29, page 49

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

Spirit of inspiration
Martine Nouet introduces two superb whisky recipes courtesy of innovators from the famous grouse experience and trhe Macallan
November 2002, Issue 27, page 52

The Bowmore 1964 Fino cask: a happy twist of fate
Martine Nouet shares her impressions of three rare 1964 Bowmore releases
November 2002, Issue 27, page 18

From the horse's mouth
It's official Cooking with whisky is very much in vogue. Martine Nouet talks to experts on the subject and discovers a truly original new sauce
October 2002, Issue 26, page 56

Simply the best
Martine Nouet exanines the benefits of learning local malts with local produce, a la Islay
July 2002, Issue 24, page 56

The French touch
Whisky Magazine's food expert Martine Nouet invites you to try a touch of Scottish fare – in Paris
June 2002, Issue 23, page 56

A sense of Islay
Martine Nouet takes a scent and taste tour of whisky's most famous island as a preview for the forthcoming Islay Whisky Festival 2002
May 2002, Issue 22, page 30