 Friday 27th January 2017Last Friday we held our first ever Burns on the Beach event. A combination of Scottish Burns Night & Australia Day. Great timing of both events to fall around the same time, and a perfect match for Tailend as Darren & Jess (Managers) are Scottish & Australian. We offered a Scottish menu created with an Australian Flare and in partnership with Luvians Bottle-O we served a Australian/Scottish flight with every course....
Canapés & Four Pillars Gin To welcome our guests to Burns on the Beach we offered Four Pillars Gin with Bon Accord Tonic and a slice of fresh orange. Four Pillars is a small Australian distillery. This award winning gin, Four Pillars Rare Dry gin captures the essence of contemporary Australias heritage in Europe & Asia. Using whole oranges in distilling process really enhances the citrus flavour and supports the spicer botanicals such as cardamon. Garnishing the gin with a slice of fresh orange helps turns this gin into something more light & fruity rather than turning it into something deeper & spicey. We served this alongside roaming canapés; Crayfish Salsa on Crispy Tortilla and deep fried Beetroot Arancini. (Which were all devoured in a matter of minutes!) Surf & Turf
 Prawns on the BarbieWe couldn't possibly hold an Australian themed event and not use the opportunity to use this classic Aussie phrase! Using Asian influences, a huge trend in Australia, we paired these massive prawns with an Asian style slaw, Chilli Jam & dusted the prawns in local Scottish Mara smokey seaweed. Luvians had paired this dish with Skillogalee Gewürztraminer. Skillogalee crafts their Gewürztraminer in the classic style. Textural, aromatic, spicy & with a crisp finish. The wine has exotic aromatics of orange blossom, ginger spice & orange zest, which pairs perfectly to the asian influenced slaw on this dish. The chilli jam was a big hit with the customers, making the dish much more interesting and packed a huge hit of flavour to the prawns.  Halibut & Macadamia Delicately grilled Halibut with a Macadamia Crumb served on a hearty Scotch broth. The full, meaty texture from the Halibut works together with the warmth of the Scotch broth. Making this a perfect dish for these cold January days. Matched to Scottish owned, Australian based Thistledown 'the great escape' Chardonnay. This beautiful Chardonnay is produced in the Adelaide Hills, from fruit grown in elevated vineyards. Growing the fruit in this way allows for long ripening periods which helps to maintain the natural sweetness and balance of the grape.  "Ever since fellow Scots, James Busby and John MacArthur founded the Australian wine industry in the early 19th century, the relationship between Scotland and Australia has been an enduring one. Guardians of this long history, Thistledown Wine Co continues the tradition of Scottish ingenuity and great Australian wine." Thistledownwines.com Making them the perfect and obvious choice for this evenings theme. Ode to the Humble Haddock... ...As per tradition 'An Ode to the Haggis', owner Darren Spink penned a Tailend edition 'An Ode to the Humble Haddock'. This was recited on the night by family friend John Buick. This was a beautiful poem which describes the respect fishermen have between the themselves and the fish the livelihood they provide. John paid it every justice it deserved. Luvians paired our beautiful, battered humble haddock with Fowles 'Are you game?" Sparkling wine. This is not just for pure decadence but the bubbles from the sparkling actually works perfectly with the batter to cut through the fat and leave the palette feeling clean and refreshed. This wine is pale rose gold in colour with delicate aromas of green apple and strawberry. A blend of Chardonnay and Pinot Noir, with a dash of Vermentino, the palate is full of fizz with a creamy texture and a fresh, clean finish.  Finally, Cranachan PavlovaTo end the evening on high our chefs created this beautiful dessert. Cranachan Pavlova on perfectly crunchy meringue nests, served with raspberry puree, fresh raspberry & crunchy honeycomb. This dish tasted every bit as good as it looks. Very rich and creamy with just enough sharpness from the raspberry puree to clean the palette. Paired with Skillogalee Liqueur Muscat. This fortified wine is made in the same way that tawny port is made. Making it a very rich and warm pair to end the evening. Muscat is a blend of different vintages all made from fruit growing on Skillogalee vineyards. These separate wines are fermented and fortified and left to age in oak puncheons. A fantastic ending to a brilliant night.  We had such a great time planning this event and it went flawlessly. A huge, huge thank you to Archie & Christina from Luvians, we could not do these events without them. Its also so fantastic that two local businesses work together so well and create fun nights like these. We are already planning the next event, so keep your eyes peeled. Or add you email to our mailing list below and we will let you know of any upcoming events first thing. Thank you so much to everyone who came along and made this such a success. See you at the next one...
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As we say goodbye to 2016, we have been looking over the past year... and what a year it was! 2016 brought great things to Tailend. Our first festival, our first night market, countless birthdays, anniversaries, weddings, 5 successful events, tonnes of new friendships, awards and of course the opening our new Tailend in Dundee! We couldn't be more grateful to all our amazing customers support over the past year, we genuinley feel you are all friends of ours and we cannot wait to welcome 2017 with you!! Here's a wee look at some of our favourite memories of 2016 <3 <3 Happy New Year, See you all in 2017 #LoveTailend |
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