Christmas dinner in Australia: it’s hot, it’s festive, and it’s uniquely ours. While the northern hemisphere might be sweating over roast turkeys and mulled wine, we’re here feasting on prawns, pavlovas, and possibly sweating in a backyard cricket match. But have you ever thought about pairing your Christmas spread with something as uniquely Australian as the food itself? Enter: Australian whiskies. These small-batch gems bring depth, complexity, and local flavour to your festive table. Let’s talk about how to pair them with your Christmas dishes, because frankly, why should wine and beer get all the love?
The Art of Pairing Whisky and Food
Before we dive into specifics, let’s lay some groundwork. Pairing whisky with food is about balance. The goal is to enhance the flavours of both the whisky and the dish without letting either overpower the other. Australian whiskies, with their diverse profiles - from smoky Tasmanian drams to fruity mainland expressions - are perfect for this culinary adventure. They’ve got that extra character and quirk that feels just right for an Aussie Christmas.
Start with the Starters
If your Christmas kicks off with a seafood platter (and let’s be honest, whose doesn’t?), you’ll want something light and citrusy to cut through the brininess of oysters or the sweetness of prawns.
Pair With: A young Australian whisky with a bright, zesty profile, like Starward’s Two-Fold. Its crisp notes of tropical fruit and vanilla complement seafood beautifully without overwhelming it. Add a squeeze of lemon to your prawns, take a sip, and just try not to smile.
For those indulging in charcuterie boards stacked with cured meats and cheeses, look for whiskies with a bit more body and spice.
Pair With: Something like Limeburners Single Malt. Its rich caramel and spice notes will play off the saltiness of the meats and the creaminess of the cheeses like a symphony.
Main Course Magic
Christmas mains in Australia are as varied as our landscapes. Whether it’s glazed ham, roast chicken, or a BBQ feast, there’s an Australian whisky that can elevate the experience.
Honey-Glazed Ham:
The sweet, sticky glaze on ham demands a whisky with equal parts sweetness and backbone.
Pair With: Sullivan’s Cove Double Cask. Its dried fruit and nutty notes complement the caramelised glaze, while a hint of oak adds depth.
Roast Turkey or Chicken:
These delicate meats need a whisky that won’t bulldoze their subtle flavours.
Pair With: Archie Rose Single Malt. Its orchard fruit notes and gentle spice act as a perfect foil for poultry.
Barbecued Meats:
A smoky whisky is your best mate here. Whether it’s beef brisket or grilled lamb chops, you need something bold to stand up to those charred flavours.
Pair With: Hellyers Road Peated Whisky. The smoky finish mirrors the BBQ char while its malty sweetness adds complexity.
Sweet Finish
Now for the real fun: dessert. If Christmas dessert isn’t paired with a cracking Australian whisky, are you even doing it right? Pavlova, puddings, and trifles each have their perfect match.
Pavlova:
Light, airy, and sweet—this Aussie classic needs a whisky that’s not too heavy.
Pair With: Starward Solera. Its tropical fruit and toffee notes mirror the cream and fruit of the pavlova without overpowering it.
Christmas Pudding:
Dense, rich, and full of dried fruits and spices, pudding pairs best with something equally indulgent.
Pair With: Overeem Port Cask. This whisky’s raisin, dark chocolate, and spice notes make it practically a pudding in liquid form.
Trifle:
Layers of jelly, custard, and sponge cake call for something vibrant and fruity.
Pair With: Whippersnapper Upshot. Its lively flavours of apple and honey complement the trifle’s medley of textures and tastes.
Don’t Forget the Cheese Board
For those lingering over cheese boards late into the evening, a robust Australian whisky is the ultimate companion. A sharp cheddar, creamy brie, or funky blue cheese can all be elevated with the right dram.
Pair With: Aged Tasmanian whiskies, like Lark’s Sherry Cask. The dried fruit and nutty richness work wonders with a range of cheeses.
How to Serve It
Whisky doesn’t have to be served neat. For a sweltering Christmas day, a splash of water or a cube of ice can help open up the flavours without making you feel like you’re sipping fire. Better yet, experiment with whisky-based cocktails to complement your meal. Think highballs with seafood or a whisky sour with dessert.
Pairing Australian whiskies with your Christmas feast isn’t just about drinking local - it’s about embracing the creativity and craft that define our food culture. Whether you’re a whisky novice or a seasoned connoisseur, there’s something uniquely special about sitting down to a Christmas meal with a glass of Aussie whisky in hand. It’s festive, it’s flavourful, and it’s unapologetically Australian.
So, this Christmas, ditch the same-old wine pairings and give Australian whiskies a crack. Your taste buds - and your guests - will thank you. Cheers to a deliciously boozy Christmas!