Nic Watt
Executive Chef at MASU
Photography by Manja Wachsmuth
Honey Chawan Mushi
A delicate traditional dessert using the sweetness of the whisky-infused honey weaved into the custard and an exquisite way to finish a meal at MASU.
We used both the sweetness of the Mānuka Honey and aroma of the aged-whiskey to weave into the custard. The custard is steamed baked to form a very soft velvet like texture and allowed to cool before refrigerating. To serve, we paired honey-infused custard with seasonal lychee and passionfruit, giving the fragrancy of the lychee and the sharp acidity of the passionfruit. We added a teaspoon of the honey on top, to ensure the true essence of the beautiful product would meet the palate directly.
“There is a beautiful viscosity that sits on the palate. The richness of the Mānuka Honey and the elegant notes from the aged-whisky. Our dishes were built to elevate the aromas, the flavours and the superior texture of The Southerly.”
Nic Watt
Executive Chef
MASU
Kondo Grilled Duck
We kept the duck dish as simple as possible to ensure it worked in harmony with the honey and the whisky.
We glazed the caramelised skin and used the richness of the honey to complement the smoky rich flavours of the robata grilled duck.
We then paired the breast with gingered persimmon pearls and pickled daikon.
Kondo Grilled Duck
We kept the duck dish as simple as possible to ensure it worked in harmony with the honey and the whisky.
We glazed the caramelised skin and used the richness of the honey to complement the smoky rich flavours of the robata grilled duck.
We then paired the breast with gingered persimmon pearls and pickled daikon.
Wagyu & Whisky Tartare
We wanted to elevate the whisky notes in this gorgeous honey to accentuate the beautiful rich flavours of the Japanese Kagoshima beef.
We combined the whisky-infused Mānuka Honey into the tartare and paired it with vintage caviar and sushi meshi crackers.
“We were all drawn to the honey because of its superior taste and texture. The balance of flavour between the honey as the lead and the whisky as secondary aromatic is very unique yet incredibly versatile.”
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