Whisky Magazine Issue 35
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Martine Nouet gathers her thoughts and gives a back-to-basics guide to the cooking methods she uses
It is funny how I fill up my mind with good resolutions when coming back to work after a long summer break. This sudden goodwill syndrome gives me an irrepressible energy to tidy up my desk, reschedule my agenda in order to send my columns two weeks ahead of the deadlines.
I even find the strength to stop eating cookies and ice creams. Unfortunately that state of grace vanishes in a flash and life comes back to normal.
My phone soon disappears under piles of documents and magazines, I miraculously manage to meet my editorial deadlines sharp and going on a diet quickly becomes wishful shrinking.
I suppose this recurrent autumn crisis goes back to my school years when a brand new satchel and new teachers gave me the feeling I was making a new start in life.
The first weeks at school were also revising time. The teachers wanted to check that two months of sea, sun (and no sex!) had not wiped out a year of efforts to stuff our brains with present perfect, Pythagoras' theorem or Napoleonic battles. A sort of spirits gathering.
This is probably why I feel like subjecting the readers to a revision programme.
Thinking that new readers not necessarily familiar with whisky and food have joined us all along these five years, it might be the right time to review the different techniques and methods I use when cooking with whisky.
Thank goodness, two weeks of Islay sea and sun have not had disastrous effects on my memory!
Flambé : for those who like it hot When they cook with alc...