When The Scotch Malt Whisky Society launched and commenced operations in Australia back in 2002, one of the earliest and most staple activities was a healthy program of whisky dinners. The tradition of whisky and food matching has never died and, here in Sydney at least, the Society continues to hold at least two significant whisky dinners each year for its members. When it comes to matters culinary, if you’re going to promote something as being uniquely special, delivering excellence, and showcasing “the best”, then you need to work with the best. For this reason, wherever possible, the Society chooses to team up with Franz Scheurer – the maestro of matching food to whisky.