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Introducing fire chef Jake Kellie
We are excited to partner with Australian fire-powered chef Jake Kellie. Owner of arkhé, Adelaide’s first open-flame restaurant run without gas or electricity, Jake Kellie has achieved a lot in the culinary space in a very short period.
Owner of arkhé, Adelaide’s first open-flame restaurant run without gas or electricity, Jake Kellie has achieved a lot in the culinary space in a very short period.
“Laphroaig Whisky is incredibly influenced by its natural environment. Place and nature are such integral parts of their story and hold great significance in how I approach my cooking, from building strong relationships with producers to embracing how to use an open flame to get the best out of the produce,” Jake Kellie
Get inspired with Jake’s unique food and drink recipes …
Laphroaig “Claim to Flame” highball with preserved nectarines, lemon & fizz
Ingredients
45ml Laphroaig 10YO
20ml freshly squeezed lemon juice
15g pickled nectarine slices (prepared using a 3/2/1 recipe)
Good quality soda water
Good quality ice cubes
Cara Cara orange slice
Burnt rosemary sprig
Method
Ensure you have pickled nectarines ready by using a 3/2/1 pickling recipe which is three parts vinegar, two parts water and one part sugar. Pickle these for as long as you can, a matter of days or weeks.
In a cocktail shaker, combine 2 ounces of Laphroaig 10YO, 1 ounce of freshly squeezed lemon juice and the pickled nectarine slices.
Add ice to your shaker and vigorously shake the ingredients for about 10-15 seconds. This chills and dilutes the cocktail slightly.
Using a strainer, carefully pour the cocktail mixture over ice in your glass.
Top off your cocktail with good quality soda water. Add enough to your desired level of dilution.
Light your rosemary sprig with a lighter and blow it out to give it a smouldering effect and aroma. Drop the Cara Cara orange slice into cocktail and balance the lightly burnt rosemary mint sprig on the rim of the glass.
Your Laphroai highball with preserved nectarines, lemon & fizz is ready to be served. Sip slowly and savour the complex flavours of this unique serve.
Lamb ribs, burnt honey soy glaze, fried saltbush served with Laphroaig 10 YO Neat Serve
Serves 4
Ingredients
1pkt Margra lamb ribs (2 ribs per packet)
½ bunch saltbush
400g soy sauce
600g mirin
100g shallots
2 sprigs of rosemary
10g garlic cloves, thinly sliced
Honey
Brown sugar
Method
Preheat your oven to 165 degrees Celsius.
Start by lighting the wood-fired barbecue. Burn the timber until you have a bed of glowing embers. This will provide the right heat for caramelisation without cooking directly over flames.
Open the lamb ribs and pat them dry using a kitchen or paper towels. Trim away any excess fat to ensure even cooking.
Carefully place the lamb ribs over the glowing embers of the barbecue. Grill the ribs evenly on both sides. Due to the high fat content in lamb, be sure to turn them frequently to prevent flare-ups when fat drips onto the fire, which can affect the taste.
Continue grilling until you achieve a nice caramelisation and have rendered down most of the fat. This will enhance the flavour of the ribs. Once done, set the ribs aside.
In a pot, combine mirin, soy sauce, chopped shallot and minced garlic. Reduce this mixture until it reaches a sauce-like consistency. Add honey and brown sugar to taste. Continue to reduce the mixture further. Infuse the glaze with fresh rosemary to impart additional flavour.
Place parchment paper on a clear surface. Lay the grilled lamb ribs on the parchment paper. Drizzle the prepared glaze over the ribs. Carefully wrap the ribs in the parchment paper, followed by aluminium foil. Ensure they are sealed tightly to lock in flavour and steam the ribs in their juices.
Place the wrapped ribs into the oven and slow roast for 3 hours. This will allow the flavours to meld and the meat to become tender.
Carefully unwrap the ribs from the parchment paper and foil. Spoon some of the glaze over the top of the ribs. Sprinkle with fried saltbush for added flavour and garnish.
Enjoy these lamb ribs with burnt honey soy glaze and fried saltbush with a Laphroaig 10YO Neat Serve.
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