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Old fashioned, neat, on the rocks or a shooter? Read our guide to help you choose the right glass for how you enjoy your favourite whisky.
The Glencairn glass is for those who enjoy their whisky neat. With its narrow rim, the Glencairn traps the scent so you can savour the aromas of the whisky. Designed specifically for whisky, the Glencairn glass is the first glass to be endorsed by the Scotch Whisky Association.
The Tumbler The classic whisky glass is also called an old-fashioned, named after the cocktail. This glass is perfect for those that like their whisky on the rocks and is also great for simple whisky cocktails like its namesake. Its wide brim and often thick base make it ideal for cocktails that involve muddling.
CHOOSEYOURWHISKYGLASS
The Glencairn
A taller, more slender glass designed for cocktails with lots of ice and where there is a higher proportion of nonalcoholic to alcoholic liquid.
The Highball
The Shot The shot glass is designed for the drinker who doesn’t mess around. It usually contains a single pour that isn’t to be savoured but slammed down as a ‘shooter’. The term shot glass originates from a glass that would be left on the dining table where the lead shot, found in your freshly hunted and cooked food, could be placed.
Whisky Alement&
Whisky & Alement is an intimate whisky bar located on Russell Street, Melbourne. This unique and iconic bar features a wide range of different whiskies from right around the globe. They sat with us recently to answer a few questions as well as share with you one of their favourite ways to enjoy whisky, the Whisky Sour, a classic cocktail that can be made with a variety of whiskies.
Whisky & Alement AN INTERVIEW WITH
There’s no judgement here, and we’re more than happy to serve anything from an inexpensive whisky and soda highball to a rare and collectable whisky from our extensive collection. We’re also an Ardbeg Embassy and a Scotch Malt Whisky Society partner bar, so we have some rare whiskies you won’t find anywhere else in Australia.
Whisky & Alement is more than a whisky bar. Please tell our readers what they can expect when they walk through the door and sit down for a drink? As well as having one of the city’s biggest collections of whisky from Scotland and all over the world, Whisky & Alement also has an incredible selection of craft beers, creative cocktails, and tasting flights to choose from. Our focus is to help people discover the whiskies they love to drink, in a friendly, casual atmosphere.
We also have an on-site bottle shop featuring exclusive bottles only available here. Whisky & Alement hosts weekly events and whisky classes, and we have an area upstairs where groups can book their own tailored whisky experiences with a dedicated whisky expert on Friday and Saturday nights. More than anything, we love a chat and offer a personalised service to everyone who comes through the door, whether they’re just dipping their toe in the whisky waters for the first time or are lifelong fans.
What type of whisky would you recommend to someone who is just starting on their whisky journey? We would generally recommend trying something that’s not too full-on in flavour and not too hard on the budget. Everyone’s tastes are different, so we like to ask a lot of questions: What kind of flavours do you like in a drink? Sweet? Smokey? Fruity? Light and refreshing? That way we can narrow down and find something everyone will enjoy.
Often, we’ll recommend trying a few whiskies by the halfnip so people can explore a little more, or we’ll suggest mixing a whisky with soda, or in a cocktail, to get a feel for what they’re going to enjoy.
What’s the difference between Scotch Whisky and Bourbon Whiskey? Scotch whisky by law must come from Scotland and is generally made from barley. Within Scotch, there’s a massive range of flavours and styles from super light and approachable to big, bold, smoky, cask-strength whiskies, plus everything in-between!
Some exciting upcoming events we have include intimate tastings with international guests like John McCheyne, the Global Ambassador for the Scotch Malt Whisky Society, and the launch of a new Australian whisky from Cape Byron Distillery in NSW. We’ve got some fun secret projects on the go for later in the year too, so anyone who wants to know more can sign up to our mailing list at www.whiskyandale.com.au and follow our social media at @whiskyandalement!
Bourbon is specifically an American style of whiskey (usually spelt with an “e”) and must be made in the United States from a base of at least 51% corn instead of barley. It’s aged in brand new barrels, so it tends to be quite woody in flavour. Scotch is mostly aged in barrels that have been used before for other things, so it’s usually not as oaky. Why and how is Whisky aged? If whisky wasn’t aged, it would be moonshine, or what the Irish call “Poitín”, a rough and raw spirit without any colour. Putting the raw grain spirit (all whisky is made from grains) into a wooden cask does all sorts of fun things. The spirit soaks into the wood and picks up flavour, but the wood also acts as a filter which removes some undesirable notes. Over time, the whisky gains texture, and the more volatile elements tend to evaporate away. Whisky is aged in all sorts of casks from freshly charred oak to casks that have previously held wines or other whiskies. The result? An incredibly complex and diverse spirit. Could you please share with our readers some upcoming events?
25ml freshly squeezed lemon juice (never the stuff from the little plastic squeezy lemons from the shops)
INGREDIENTS
20ml fresh egg white (for a vegan version, use the liquid from a can of chic peas or a couple of drops of Wonderfoam) METHOD Add all ingredients to a cocktail shaker and close tightly. Shake hard with no ice for 10-15 seconds to emulsify the egg Openwhite.theshaker and add as much ice as will fit, close tightly and shake for another 10-15 seconds. Strain the drink into a cocktail glass through a fine strainer and garnish with a couple of drops of bitters, a cherry, or a twist of fresh lemon peel.
Whisky Sour
RECIPE FROM WHISKY & ALEMENT
10ml 2:1 sugar syrup (1 cup sugar dissolved in half a cup boiling water)
45ml whisky - we use Port Charlotte 10-year-old single malt Scotch for our house Whisky Sour, because we love them a bit smoky! But any good Scotch, Rye, Bourbon, Australian or Irish whisky will work.
WIN A SET OF EVOLUTIONWATERFORDTUMBLERSVALUEDAT$479 In 25 words or less share with us a short story about your Dad and the reason why he should win a set of 4 Waterford Lismore Short Stories Evolution Tumblers. Simply send your short story competitions@minimax.com.autoforyourchancetowin.Competition ends 4th September, 2022. Click here to view full terms & conditions FATHER’S DAY COMPETITION
Perfect for connoisseurs who appreciate the finer things in life, these elegant crystal glasses will enhance premium quality spirits for ultimate enjoyment. The sophisticated design fits seamlessly into both traditional and contemporary table settings. Waterford Lismore Set of 4 Classic Tumblers - $479 Waterford Lismore Evolution Short Stories Set of 4 Tumblers - $479 Waterford Heritage Double Old Fashioned Tumblers Set of 6 - $699 Waterford available in store at Hobart, Launceston, Camberwell & Toorak.
Frankie!Hello
Meat Frankie is a burger bar located on Melbourne’s famous Lygon St, specialising in bold American flavours. We spoke to Frank of Meat Frankie about how the restaurant came about & his passion for the smash burger. Plus he shares some tips on how to master the technique at home.
Q&A with A MasterBurger
Where did the inspiration for Meat Frankie and its fantastic American burger bar style menu come from? The inspiration for Meat Frankie came from my time travelling throughout America. I also lived in Toronto, Canada, for two years. Living on a budget meant having a lot of burgers. I loved how there was a simple, no-fuss approach to burgers. With a great beef patty and a good bun, you’re pretty much done! I wanted to create a simple and classic American burger in Australia with the consumers’ choice of what goes in combined with my personal touch in making the beef and selecting the perfect bun. Can you give our readers a few tips of how to grill the burger of their dreams?
• Use something that will smash your patty onto the grill. You can use a spatula, or a meat mallet, and you can also use a piece of grease-proof paper, so the meat doesn’t stick to the smasher. You want the burger to almost stick to the grill for it to create that ideal crispy texture.
• Pre-roll your burger mix. Only season with salt and pepper once smashed, and only a bit. The crispiness of the patty can be salty. To make your patty nice and thin, roll it into an 80g to 110g ball of meat.
• Use a hot grill. If you don’t have access to a grill, use a cast iron pan. You want to use a pan that can safely reach a temperature of about 230 degrees Celsius.
Here at Meat Frankie, we specialise in smashed patties. Smashing the patties on a grill at high heat can create a beautiful crisp texture that leaves the patty filled with flavour. A few tips to get your smashed patty right:
Constructing the perfect patty comes down to the meat used. For a great smashed patty, the fat-to-lean ratio is very important. A starting point is to use meat that consists of 70% lean to 30% fat. The fat ratio is what gives the burger its crispy finish. For a non-smashed burger, you still want the fat content as it gives flavour and moisture to the meal. When choosing the right cut of meat chuck and brisket are a great combination. Also, be sure to mince your beef twice for the optimal texture. If you have a good combination of meat mix, you won’t need to add spices and herbs to your patty, just a pinch of salt and let your meat do the work.
• Flip once and don’t smash again. Many of us at Minimax are burger fanatics but forming the perfect patty can be difficult, is there a trick to making it?
BrilliantBurgers
Everyone knows that when it comes to a burger, it’s what’s in the middle that counts. You can press two perfectly round, evenly sized patties to get your burger off to the right start, before it hits the grill, with this double burger press.
SECRETS
THE BEHIND
Maverick Double Burger Press - $19.95
Now that you have heard from the experts, how can you go about creating restaurant quality burgers at home?
Lodge 26cm Skillet - $89.95 Lodge 27cm Square Grill - $99.95
Father’s Day celebrations often centre around the barbeque, but the art of cooking the perfect burger can be achieved effortlessly without the backyard in the comfort of your own kitchen, thanks to the range of Lodge cast iron skillets.
Made in the USA, Lodge have been forging their premium quality cookware since 1896.
Making your own mince is one way to take your burgers to the next level. A food grinder like this metal KitchenAid stand mixer attachment, allows you to combine your herbs, seasoning and lean-to-fat meat ratio depending on what type of burger you are creating. KitchenAid Metal Food Grinder Attachment (Stand Mixer sold separately) - Currently on sale at $179 Hold your creations together with a pair of these stylish reusable stainless steel burger skewers from Gefu. GEFU Torro Set of 2 Burger Skewers - $24.95 Limited stock and stores. Not available online.
Barcraft 3 Piece Brass Trim Cocktail Set- $39.95
Gifts for Dad
If you enjoy a good sear and the taste of a barbecued meal, you’ll know how important it is to have a reliable set of tools. Take control of your grill with this set of 4 essential BBQ tools.
FATHER’S DAY - SUNDAY 4TH SEPTEMBER
Life’s too short for boring socks! These are made from sustainably sourced bamboo for luxuriously soft and breathable comfort.
Bamboozld assorted socks - $16.95 Avanti Deluxe Wine Aerator with Stand - $39.95
Davis & Waddell Flinders 4 Piece BBQ Set - Just $14.95 Easily decant your wine with a simple one-handed operation. This aerator enhances the aromas and flavours of your favourite wine by infusing the wine with oxygen quickly and efficiently.
Whether you are looking for a gift to hint at or searching for something special, we have your Father’s Day gifts sorted. With a selection of handy accessories to choose from and items to help host your family and friends without breaking a sweat, there’s bound to be a great gift to suit almost anyone. Whether he’s the king of the kitchen, baron of the bar or the lord of leisure, our selection is full of items guaranteed to surprise, delight, and show him how much you care this Father’s Day. The perfect gift for experienced and novice bartenders alike, the Bar Craft Set of 3 brass trim cocktail set is sure to make any homemade cocktail shine. Featuring a cocktail shaker, strainer and double ended jigger, it’s all the essentials presented in a matte black finish with stylish accents for a luxurious touch.
Orbitkey Key Organisers from $32.95, Accessories from $7.95
A compact, architecturalminimalist,additionto any benchtop or bar, the Aarke Carbonator 3 is the cream of the sparkling water maker crop. Crafted from stainless steel, with a precision nozzle and mechanism, Aarke’s outstanding function mirrors the beauty of its form. Aarke Polished Steel Carbonator III Sparkling Water Maker - $279 until 6/9/22. Also available in black.
Equally as useful behind the bar, barbecue or in the workshop, this apron is made from strong, plentycanvas,durablefeaturesofpockets and adjustable straps with metal rivets.
A contemporary take on a classic design. With innovative rotation technology, this Le Creuset lever model corkscrew makes removing a cork effortless.
Gentleman’s Apron - $49.95
Le Creuset Lever Model Corkscrew with Foil Cutter - $139 Carry your keys and accessories without scratching your belongings or waking up the house. Orbitkey helps eliminate key jingles, scratches, and excessive bulk. Add the bottle opener accessory and you’ll always be ready for a cold one.
BY NAOMI SHERMAN
Steak & Egg FATHER’S DAY LUNCH
Make Dad an epic steak lunch with this foolproof guide to the perfect T-bone steak. With a deeply caramelised crust on the outside and tender juicy meat on the inside, this steak is teamed with a rich red sauce, sweet roasted tomatoes, and gooey egg. some wilted greens because we want Dad to eat healthily...right?
Add
Heat a cast-iron skillet like a Lodge pan over high heat on the stove. Heat your pan for 5-10 minutes.
½ tsp chilli flakes (optional) ¼ cup olive oil. The red sauce will keep for a couple of weeks in a jar in the fridge.
Spoil-Your-Dad Steak RECIPE BY NAOMI SHERMAN
INGREDIENTS - SERVES 1
The key to getting a lovely, caramelised crust on your steak is two things: no moisture on the steak and a very high heat in the pan. Add the remaining tablespoon of oil to the hot skillet and add the steak when it begins to smoke.
As a guide, use the following temperatures:
RED SAUCE 1 cup roasted capsicum ½ cup fresh parsley, roughly chopped 3 tsp smoked paprika
Sear your steak for 2 minutes on each side. Add the butter and transfer the steak to a preheated oven at 200°C Cook until it reaches the desired doneness.
Medium rare - 55°C - 3 minutes
Cut steak from the bone to serve. To roast your tomatoes, lay them on a tray and drizzle with olive oil.
¼ cup apple cider vinegar
Make the red sauce by placing all of the ingredients, except the oil, into a small blender and blitzing until well combined. Add to a bowl and pour in the olive oil. Mix to combine.
Season lightly with salt and pepper and roast in the oven for 20 minutes.
4 cloves garlic, roughly chopped ½ tsp salt ¼ tsp ground black pepper ¼ cup lemon juice
Transfer steak to a plate or cutting board and let it rest for 5 minutes.
Pat the steak very dry and then rub with 1 tablespoon of oil, and season with salt and pepper on both sides.
Serve your steak with some wilted greens, fried eggs, roasted tomato, and a drizzle of the red sauce.
Rare - 50°C - 2 minutes
2 Tbsp olive oil, divided 1 Tbsp butter METHOD
Medium - 60°C - 4 minutes
Medium Well Done - 65°C - 5 minutes Well Done - 70°C - 6 minutes
Let your steak sit at room temperature for 30 minutes before cooking.
STEAK 1 T-bone steak
Naomi Sherman is a food photographer and stylist who creates edible artistry in her studio located in the beautiful Huon Valley.
A firm believer that there is no one-size-fits-all approach to good health, Naomi loves to create recipes that are fresh and bursting with flavour, with an emphasis on gluten and refined sugar free dishes. Her recipes, along with her award-winning cookbook Edible Heirlooms, can be found www.naomishermanfoodcreative.comat
Recipe By Naomi Sherman
Fourteen years later in 1933, the Moka Express stovetop coffee maker was born! Alfonso Bialetti decided to revolutionise the daily ritual and bring café-quality coffee into the homes of Italians by creating a simple, easy-to-use solution. Today, the Moka Express has won a place in the hearts and kitchens of many coffee lovers around the world. The Art Deco Moka maker is an international icon and has become a symbol of “Made in Italy”, earning its place in the permanent collection at the Milan Triennale and the MoMA in New York.
The ItalianTimeless BIALETTI MOKA EXPRESS
Alfonso Bialetti started a workshop in the village of Crusinallo, situated in the lakeside region of Omegna, Italy. The company quickly grew to become a home for designing and manufacturing aluminium products.
In 1919
Bialetti 3 Cup Moka Express Aluminium Espresso Maker - $59.95 Bialetti 6 Cup Moka Express Aluminium Espresso Maker - $84.95 Bialetti 9 Cup Moka Express Aluminium Espresso Maker - $115 The Moka Express is the only way to make stovetop authentic Italian coffee in just minutes in the comfort of your own home. The aluminium pot features Bialetti’s distinctive 8-sided design for optimal performance. Its convenient features include a flip top lid with an easy-clasp knob, a stay-cool black handle, and a side-pour spout.
Affogato is a simple yet satisfying way to end a meal. A quintessentially Italian dessert focusing on the contrast between two high quality ingredients, hot & strong brewed coffee and ice cold vanilla gelato.
Step
Add 2 scoops of ice cream (or vanilla gelato) to a serving bowl or glass.
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Step �
Step �
Add chocolate and pistachio shavings or other toppings if desired.
Pour 2 shots of hot strong brewed coffee over the ice cream and serve right away.
KROF
Tired of the everyday-ordinary of modern cutlery, product designer Nicholas Johnston and restaurateur Kristian Klein have bridged their complementary skills in design and hospitality to challenge the generic prototype.
Available online and in selected stores now.
RETHINKING CUTLERY
Distinctive, durable, contemporary and functional — their instruments are created for any table worth setting, any guest worth inviting and any meal worth eating.
To set the table is to set the expectation and if the greatest meals are remembered in the finest details, then the instruments we eat with should be part of these stories.
minimax.com.au
For years, they explored various periods and cultural traditions, assessing the ergonomics of how we eat, how we handle food, and how we set our tables to create this cutlerystunningrange.
