Who loves Scotch Eggs? We love Scotch Eggs! When do we want them? Now! So it’s a good thing that The Dewar’s Scotch Egg Club has launched its first southern hemisphere pop-up in Sydney this May.
For the uninitiated, Scotch Eggs are an age-old dish of a simple boiled hen’s egg, wrapped in sausage mince, crumbed then fried or baked. Looking into the history of the dish – which is equally at home as a bar snack or on a picnic – is where things get a little murky.
English department store Fortune & Mason claims to have invented them for their more affluent customers in the 18th century – but historians dispute this. Then there’s another claim from Yorkshire, where the egg was actually surrounded with a fish paste instead of meat and called a “Scottie” after the owner of the store, William James Scott. Take a look online and you’ll also find a reference to them originating in India from a dish called Nargis Kofta. One thing is for sure, they’re not actually Scottish!
So why is the pop-up themed around chickens and scotch? Well, the story goes something like this: Tommy Dewar, son of John, the founder of Dewar’s Whisky was known to have two obsessions – whisky and chickens. While producing one of the finest whiskies in the world, he also bred pedigree chickens that apparently laid some of the finest eggs around. The natural step was to open The Dewar’s Scotch Egg Club to pay homage to the unique and delicious pairing of the two.
For the pop-up Andy Wren, Dewar’s Brand Ambassador has created a series of cocktails using Dewar’s 12 that match a selection of Scotch Eggs designed by ACME’s Head Chef, Mitch Orr – and oh boy oh boy, do they match!
Unlike the Highlander, there can be more than one (c’mon, there needed to be a Scottish pun in here somewhere)! There are actually four to choose from on Mitch’s menu and they’re all $8. They’re all based on hen’s eggs and crumbed in the same crumb, but that’s where the similarities end. There’s a spicy pork Nduja salami; a southern-style chicken with Old Bay seasoned mayo; a glazed-ham with pineapple sauce; and yes, there’s a vegetarian option where the egg is encased in a smoky eggplant mixture before it’s crumbed. It just wouldn’t be a Sydney pop-up without some form of fried chicken wings on the menu either, and these ones don’t disappoint in their sticky soy and maple glaze with Sriracha, $13.
Mitch Orr says, "It's been an enjoyable challenge to partner with Dewar's Scotch Egg Club. Taking the humble Scotch Egg, traditionally a picnic snack for the Brits, and flipping it into something with a unique personality. We've created four different flavour combos, each a unique variation for Sydneysiders to enjoy with Dewar's whisky."
And, speaking of whisky, if you’re already a whisky fan you’ll know there’s more to a good whisky cocktail than just a whisky sour. Andy Wren has done a fantastic job at creating a range of cocktails for all palates. If you haven’t touched on whisky much in your drinking past, get yourself down to The Scotch Egg Club and test some out. Come for the Scotch Eggs, but stay for the cocktails (they’ll help you digest the eggs)!
There’s also a whisky masterclass on offer. If you want a guided tour through the Dewar’s blends (12,15 and 18 years old) as well as the single malts used in their creation sign up for the class. Led by the whisky bartenders, you’ll experience a serving of Scotch Eggs and a dram of matching whiskies. Tickets are $30 and classes run from 4pm to 5pm. The bar opens to the public from 5pm (with free entry).
The Dewar’s Scotch Egg Club
Find it: Laneway between 152 – 156 Clarence St (directly across from Baxter Inn and The Barber Shop)
When: Pop-up from now until 27th May (open Wednesdays – Saturdays nights)
Cost: Free entry with a complimentary sample of Dewar’s 12 year old on arrival.
Bookings required? No