Published on Wed, 03/12/2014, 01:36:50 - By James Atkinson

Baxter, who was a contestant on Masterchef this year, told TheShout he became increasingly interested in matching food with whisky through creating sampling sessions for guests.

“I was always searching for appropriate food options to serve throughout the evening. It was through these hurried experimentations and mad-dash-scrambling through menus before sessions that I stumbled across some of my favourite combinations on the plate,” he said.

“These combinations were often so strong that people really began talking about it through the sessions and were surprised about how it elevated the flavours of the whisky, or brought hidden flavours to the forefront.”

“It was this enjoyment that really inspired me to see what else was out there and ultimately lead me to creating full degustation experiences.”

Baxter said Diageo is currently developing a whisky degustation that will be run out of the new Johnnie Walker Blue Label Room at The Stables at Sydney’s Royal Randwick Racecourse.

“This will really stretch the consumer’s understanding of whisky by inviting people to experience the liquid in different ways,” he said.

Read More at Source | The Shout