708th Dinner – 16th DECEMBER 2010
MASONS CAFE
President: Rob Campbell
**
CANAPES
Toasted sourdough briocheLabne and citrus cured salmon
Wonton with Asian duck
Caramelised onion and goat cheese tart
Pol Roger 1999 champagne
**
FIRST COURSE
Potted tarragon prawns with warm toast
Domaine de Caves Priere Sancerre2007
SECOND COURSE
Mushroom Terrine with spiced roasted mushrooms and rosmary and onion foccacia
Conti Costanti Rosso di Montalcino 2007
****
THIRD COURSE
Slow cooked lamb with yendon truss tomatoes and smashed potatoes
Brands The Patron Cab Sav 2004
St Hugo Cab Sav 1998
FOURTH COURSE
Pork Belly asian style
Paringa Estate pinot noir 2006
DESSERT
Home made mince tart with rhubarb icecream and fresh cherries
Chareau Reynella vintage port 1996
Chef: Viv Mason
Food Master: Les Dickinson
Winemaster : Phil Dover
December Dinner 708
December Dinner
Invitation to the December Dinner
Members are advised that the 708th meeting
will be on
Thursday December 16th 2010
At
Mason's Cafe
Mair St, Ballarat
At 7.00pm
Guest Food Master: Les Dickinson
Wine Master: Phil Dover
Dress Smart Casual
Guests are most welcome
Electronic banking via account:
ANZ BSB 013 520 ACCOUNT 008699266 is recommended.
Cost $120 per person
Reply to Les Dickinson
mailto:dickinson8@bigpond.com
RSVP Monday December 13th 2010
Because many people will be unavailable, all members to confirm attendance, including automatics.
November Ladies' Lunch
SUNDAY 28TH NOVEMBER, 2010 -707TH FUNCTION
Venue Sails @ the Yacht Club
PRESIDENT: ROB CAMPBELL
CANAPES
Chef's Selection
Pierre Peters NV Champagne
ENTREE 1
Crispy Skinned Atlantic Salmon with Capsicum Piperade
& Salsa Verde
Rais Baixas Albarino A20 2008
Telmo Rodriguez Basa 2008
ENTREE 2
Duck Terrine / House Pickled Vegetables/ Red Onion Jam
/ Wild Roquette Salad / Smoked Beetroot / Ciabatta Crisps
/ Apple Balsamic
Guigal Cotes du Rhone 1999
MAIN
Twice Cooked Crispy Golden Plains Pork Belly
/ Spiced Pear Chutney / Apple & Walnut Cous Cous
Wynns John Riddoch Cabernet 1998
Wynns Michael Shiraz 1998
DESSERT
Nectarine Frangipane Tart / White Peach Sorbet
/ Mango Panna Cotta / Raspberry Coulis
Ch Filhot Sauternes 1997
CHEF: ADRIAN MURFET
FOOD & WINE MASTER: JOHN NELSON
November Ladies' Lunch
Invitation to the November Ladies' Lunch
Members are advised that the 707th meeting
will be on
Sunday November 28th 2010
At
Sails at the Yacht Club
Lake Wendouree
Ballarat
At 12.00 pm
Food Master: John Nelson
Wine Master: Phil Dover
Dress Lounge Suit
Guests are most welcome
Electronic banking via account:
ANZ BSB 013 520 ACCOUNT 008699266
is recommended.
Cost $120 per person
Reply to John Nelson
kjnel12@gmail.com
RSVP Monday 22 November
Warrenmang in Springtime
Luigi and I would like to remind members that they are always welcome to purchase Warrenmang and Bazzani wines at Cellar Door Price, less 20% discount.
Order Form and Tasting Notes attached.
If you need any further information, please don’t hesitate to contact me.
athalie@warrenmang.com.au
Also, on Monday prior to Melbourne Cup, 1st November, there is a LONG LUNCH WITH LUIGI AT WARRENMANG VINEYARD & RESORT – starting at Noon, 3 courses and 6 premium vintage wines including 2003 Magnum of Black Puma Shiraz, fantastic value for Money $65 per person.
http://www.mediafire.com/?4jrxn2rdh6hhd48
http://www.mediafire.com/?oiwxq5ob24dj8mf
Running Bulls Tempranillo
Maybe the most interesting wine of the night at Brim-Brim on Thursday last was the Running Bulls Tempranillo. This wine is available at Nick's Vintage Direct
http://www.nicks.com.au/Product/View/2008-Running-with-Bulls--Tempranillo/482920
706th Dinner
October 21st
Brim Brim Pavillion
President Rob Campbell
CANAPES
Tôm Bao Mia Prawn on sugar cane Saigon
Nem Cuôn Huê‘ Rice paper rolls with pork and pickled prawn The Centre
Com Nep Chien Fried Sticky rice North
Pierre Peters Blanc de Blanc NV
FIRST COURSE
Pho bo Beef noodle soup
Dopff Gerwurtztraminer Grand Cru 2004
**
MAIN COURSE
Muc Xào Can Toi Charred squid The Coast
Cá Nuong Lá Chuôi Banana leaf wrapped and grilled trevally The Centre
Blank Riesling Rosenbourg 2001
Pfaffenheim Gerwurztraminer 1997
**
Bun Cha , Lon Kho Tiéu & Com Sen Hue
Pork grilled Hanoi
Sticky rice and pork in lotus leaf The Centre
Caramel pork Hanoi
Ca Tim Nureng Vei Toi Ot
Grossett Pinot Noir 2003
Rafa Vineyards Running with Bulls Tempranillo 2009
Ca Tim Nureng Vei Toi Ot Smoky eggplant, chilli, basil and garlic
Rau Murông Xà Toi Water spinach and garlic The Mekong Delta
*
DESSERT
Xoi Dua
Sticky rice balls
Petit fours
Fresh Asian fruit
Dr Loosen Urziger Wurzgarten Riesling Auslese 2002
Chef: Peter Ford
Food Master: Ross Wilkie Winemaster : Phil Dover
http://www.brimbrimgardens.com.au/history
Kusuda Wines
At the beginning of the year the committee made the decision to reduce the number of wines purchased and increase the quality. One of our recent investments fits this aim. For more information http://www.kusudawines.com/english/history/index.htm
October Dinner
Invitation to the 706thDinner
Members are advised that the 706th meetingwill be on
Thursday October 21st 2010
At Brim Brim
Hastie St
Buninyong
At 7.00pm
Food Master: Ross Wilkie
Wine Master: Phil Dover
Dress Lounge Suit
Guests are most welcome
Electronic banking via account:
ANZ BSB 013 520 ACCOUNT 008699266 is recommended.
Cost $120 per person
Reply to Ross Wilkie
53312105 0418819675
RSVP 17/10/10
Pyrenees Escapade Masterclass
Sunday 31st October
Pyrenees Escapade
11.00am-4.00pm
A European Wine and Food Weekend. Join in the festivities focussing on local wines and the region's quality produce in european inspired dishes. Activities include an International Master-class, wine option challenge, petanque tournament, musicians and door prizes every hour. Entry $20 per person includes souvenir festival wine tasting glass, and festival carry bag. International Master-class $40 (limited seats available), Tasting plates $10 - purchase at the event.
LOCATION: Avoca Turf Club Function Centre
CONTACT NAME: Kate Kirkpatrick 0408 414 660
EMAIL: info@pyrenees.org.au
WEB: http://www.pyrenees.org.au/escapade/index.htm
See below for links:-
http://www.mediafire.com/?pphqliy67vttlrn
http://www.mediafire.com/?ctr3ufcrtaqxojc
Victor Gibson Dinner 2011
Please find attached preliminary details for the 2011 Victor Gibson Weekend to enable preregistration for this event
http://www.wineandfood.org.au/Miscellaneous/victorgibson.htm
An editable doc document is attached which may be emailed to your membership, completed and emailed back to John Higginson thus providing the organisers with preliminary information so a registration form may be mailed direct to them and your society.
The pdf attachment is in a format that can be printed and circulated within your membership
These two forms will be posted to the FWFSA web site by end October 2010
We look forward to catching up with your members in April 2011
Copies of the documents are also being mailed to all Societies
http://www.mediafire.com/?d1f5lrm9q1dehil
http://www.mediafire.com/?23hjpm45bwdcu98
September Menu
705th Dinner September 16th 2010
The Ansonia Hotel on Lydiard
President Paul Hemming
Canapés
Orange pepper pâté served on herbed croutons
Californian rolls filled with fresh salmon & wasabi
Baked tart filled with’ ricotta n’ champagne onions
Rice paper rolls filled with poached chicken & pea puree
Bella Vista Cuvee Brut NV
Entree
Salmon Chowder
Rich creamy potato n’ garlic soup topped with smoked salmon & fresh dill
Tyrells Vat 47 Hunter Chardonnay
Third Course
Japanese Scallops
Seared scallops wrapped in Italian prosciutto, served in natural sea shell with sweet & tangy mango couli
Leo Buring Clare valley Reisling 2002
Fourth Course
Lambs Fry
Tender Lamb livers fried with panchetta, served on crusty ciabatta finished with red wine jus
Balgownie Estate Cab Sav 1999, Seppelts Great Western Cab Sav 1998, Chateua Paveil du Luze 1970
Dessert
Cherry trifle
Rich layered trifle filled with liqueur cherries orange sponge, Crème
Tissiere, whipped cream & topped with chocolate curls
Ballingal Estate Botrytis Semillon 1997
Chef; Ryan Watson
The Pinot G Spectrum
The Pinot G spectrum is a marketing device to promote pinot gris or grigio. It's all part of the forthcoming ban on EEC listed names. We should expect more, see this for more info; http://www.pinotg.com.au/the-science/ .
Decide where you fit on the spectrum!
September Invitation
Invitation to the Dinner
Members are advised that the 705th meeting
will be on
Thursday September 16th 2010
At
Ansonia on Lydiard
Lydiard St Nth
Ballarat
At 7.00pm
Food Master: Bob House
Wine Master: Phil Dover
Dress Lounge Suit
Guests are most welcome
Electronic banking via account:
ANZ BSB 013 520 ACCOUNT 008699266 is recommended.
Cost $120 per person
Reply to Bob House 10 Parker St Ballarat 53315461
mailto:house@ncable.net.auRSVP 12/9/10
Check the blog-site for details about the wine auction:-http://ballaratwinefoodsociety.blogspot.com/2010/08/wine-auction.html
Wine Auction
Auction of Excess Cellar Stock
Your Committee has decided to dispose of some 'excess' wines and to convert their value into new wines, to upgrade our Cellar.
The wine has been conservatively valued. by MW Wine Auctions. at around half current market value (if available). Please see the attached quotation. http://www.mediafire.com/?0mr3nnk82cw7ucr
The first offer is to our members. by 'silent auction' :- if any of the wines interest you, write your bid next to the value given (which must equal or exceed it), then indicate the number of bottles you are bidding for.
Please forward your bids to me, either by email to; harrypc@netconnect.com.au, fax to; 03 5333 5564 or mail to; Box 192N, Ballarat North 3350, by September 13, 2010.
Successful bidders will receive a 10% discount off their total purchases.
Jim Patterson, Cellarmaster
PS Ring me on; 5331 1929, if your have any queries.
August Dinner
704th Dinner – 19th August 2010
Europa Cafe
http://www.europacafe.com.au/
President: Rob Campbell
**
CANAPES
Mini fillet mignon with hollandaise sauce
Kingfish ceviche
Smoked salmon with tomato sorbet on parmesan crisps
Sharmans Tasmanian reisling 2000
**
FIRST COURSE
Beef carpaccio with baby capers and wild rocket
Cullen Cabernet Sav Merlot 1996
SECOND COURSE
Fennel soup with chorizo pear and parmesan ravioli
Stonehaven Reserve Chardonnay 2000
Castro Martin A20 Albarino 2008
****
THIRD COURSE
Beef cheeks on blue cheese polenta with roasted beetroot and Jerusalem artichokes
Stanton and Killen, Jack’s Block Shiraz 1998
Bannockburn Shiraz 1998
DESSERT
Oeufs de la neige with Bombolino
Triana Hildago Pedro Ximinez
Chef: Adam Rasmussen
Food Master: Jim Patterson
Winemaster : Phil Dover
The French are different!
Never underestimate the desire of a Frenchman to open a bottle of wine. This video shows how to do it when you've mislaid the corkscrew.
August Dinner # 704
Invitation to the Dinner
Members are advised that the 704th meeting
will be on
Thursday August 19th 2010
At
The Europa Cafe
Sturt St
Ballarat
At 7.00pm
Food Master: Jim Patterson
Wine Master: Phil Dover
Dress Lounge Suit
Guests are most welcome
Electronic banking via account:
ANZ BSB 013 520 ACCOUNT 008699266 is recommended.
Cost $120 per person
Reply to Jim Patterson
0418881414
mailto:harrypc@vic.chariot.net.au
RSVP 15/8/2010
Ladies's Night Dinner Menu July 2010
703rd Dinner-17th July 2010
Sovereign Hill
Charlie Napier Hotel
President Rob Campbell
**
Canapes
Sweet potato and sage puree with caramelized onion
Tuna tartare with avocado and mango with caramelized garlic
Pol Roger Vintage Champagne 1998
**
First Course
Pan-seared chicken livers with smoky bacon, fried sage leaves and Marsala
On bruschetta with marjoram and Gorgonzola mascarpone
Port Phillip Estate Pinot Noir 2003
**
Second Course
Smoked Eel, crispy Pork belly with roast beetroot, sour cream, avocado oil and micro herbs
Pascal Jolyvet Sancerre Pouilly Fume 2007
Savaterrre Chardonnay 2006
**
Third Course
Beef Wellington, porcini mushrooms, Parma ham on truffled polenta with beef jus
Best’s Great Western Thomson Family Shiraz 1994
Wynn’s Michael hermitage 1990
**
Dessert
Vanilla panacotta with raspberries, chocolate sable bicuit crumble
Chateau Coutet Barsac 1989
Chef Matthew Milner
Food Master Dennis Chamberlain
Wine Master Phil Dover
Bordeaux 09
This vintage described by Robert Parker as "once in a generation", has prompted the Committee to buy Bordeaux en primeur. Hopefully we'll all live long enough to enjoy it. It's truly an expression of faith in the longevity of the society. It'll be at its prime in 2025. I'm aiming to be there. How about you?
Once Upon a Time (1899, 1929, 1949, 1959, 2009)
July Dinner
Members and their partners are advised that the 703rd meeting,
The Winter Ladies’ night
Will be on
Saturday July 17th, 2010
At
Sovereign Hill, Charlie Napier Hotel
At 7.00pm
Food Master: Dennis Chamberlain
Wine Master: Phil Dover
Dress; Dinner Jacket or equivalent
Guests are most welcome
Electronic banking via account:
ANZ BSB 013 520 ACCOUNT 008699266 is recommended.
Cost $120 per person
Reply to Bob House, 10 Parker Street Ballarat 3350
ballaratwineandfood@gmail.com
RSVP 12/7/10
Please, everyone (even automatics) reply, give details of your partner and any special food needs. This is one of the special events of the year, be sure to come, with your partner and friends.
Dennis’s email is dead, anyone who has replied to him, send again
Super Tuscans
The term "Super Tuscan" describes any Tuscan red wine that does not adhere to traditional blending laws for the region. For example, Chianti Classico wines are made from a blend of grapes with Sangiovese as the dominant varietal in the blend. Super Tuscans often use other grapes, especially cabernet sauvignon, making them ineligible for DOC(G) classification under the traditional rules.
In 1968 Azienda Agricola San Felice produced the first ever "Super Tuscan" called Vigorello, and in the 1970s Piero Antinori, whose family had been making wine for more than 600 years, also decided to make a richer wine by eliminating the white grapes from the Chianti blend, and instead adding Bordeaux varietals (namely, Cabernet Sauvignon and Merlot). He was inspired by a little-known (at the time) Cabernet Sauvignon made by relatives called Sassicaia, which openly flouted the rules set down for traditional wines in Tuscany. The result was one of the first Super Tuscans, which he named Tignanello, after the vineyard where the grapes were grown. Other winemakers started experimenting with Super Tuscan blends of their own shortly thereafter.
Because these wines did not conform to strict DOC(G) classifications, they were initially labeled as vino da tavola, meaning "table wine," a term ordinarily reserved for lower quality wines. The creation of the Indicazione Geografica Tipica category (technically indicating a level of quality between vino da tavola and DOCG) helped bring Super Tuscans "back into the fold" from a regulatory standpoint. Since the pioneering work of the super-Tuscans there has been a rapid expansion in production of high-quality wines throughout Italy that do not qualify for DOC or DOCG classification, as a result of the efforts of a new generation of Italian wine producers and, in some cases, flying winemakers.
© http://en.wikipedia.org/wiki/Italian_wine
June Menu
The Wine & Food Society of Ballarat
702nd Dinner 17/6/10
@ Campana’s Cellar
President Rob Campbell
Canapés
Little Beef Wellington
Barramundi confit
Toasted Parmesan roll
NV Lanson Black Label
First Course
Scallops in sugar cured bacon artichoke barigoule, tomato essence
2000 Grosset Piccadilly Chardonnay
Second Course
Charcuterie; Berkshire and Large English Black piglet
1997 La Bernadine Chateau Neuf du Pape
Third Course
Bollito misto; ham, cottechino sausage, root vegetables, salsa verde, beetroot
1985 Antorini Tignanello, 1996 Cape Jaffa Shiraz
Dessert
Brioche, preserved fig pudding, quenelle of Cosford, couveture chocolate, cream
1990 De Bortoli Noble One
Food Master Dennis Chamberlain
Wine Master Paul Hemming
June Dinner Invitation
Members are advised that the 702nd meeting
will be on
Thursday June 17th 2010 At
Tony Campana’s Vintage Wine Cellars
Armstrong St Nth
Ballarat
Chef, Peter Ford
At 7.00pm
Food Master: Dennis Chamberlain
Wine Master: Paul Hemming
Dress Lounge Suit
Guests are most welcome
Electronic banking via account:
ANZ BSB 013 520 ACCOUNT 008699266 is recommended.
Cost $120 per person
Reply to DENNIS CHAMBERLAIN. 7 St Glen’s Way. Lake Gardens.3350
Chamberlain.Dennis.DK@edumail.vic.gov.au
RSVP
Don’t forget the Ladies’ night in July
An extra effort to recruit guests for this Dinner would be appreciated
Want to know more about Waygu? Check the blogsite:-
http://ballaratwinefoodsociety.blogspot.com
Menu May 2010
701st Dinner – 29th MAY 2010
The LYDIARD WINE BAR
President: Rob Campbell
**
CANAPES
Prawn on betel leaf with chilli jam
Grilled beef with chilli tomato relish
Nackenhelm Rothenberg Riesling Trocken Erstes Gewachs Gunderloch 1998
**
FIRST COURSE
Poached Marron tail and Marron consume with white bean and tomato
O’Leary Walker Polish Hill Riesling 2004
SECOND COURSE
Half roast pigeon with almonds and figs
Tomboy Hill Pinot Noir 2003
Cullen Cabernet Merlot 1995
****
THIRD COURSE
Rib Wagu beef with pine mushrooms onions and red wine jus
Penfolds St Henri Shiraz 1993
Metala Langhorne Creek Original planting Shiraz 1998
CHEESE
Beaufort, Jean Grogne, Gorganzola piccante ,with home made crackers and condiments
Chateau Filhot sauternes 1997
Chef: Damian Jones
Food Master: Dennis Chamberlain
Winemaster : Phil Dover
Waygu Beef
The Australian Waygu Beef Association is the largest outside Japan. For more information see the attached link:-
http://www.wagyubeefathome.com.au/wagyuBeef.php
May Dinner
Invitation to the May Dinner
Members are advised that the 701st meeting will be on
Thursday 20th May 2010
At The Heritage Wine Cellar
Lydiard St Nth
Ballarat
At 7.00pm
Food Master: Dennis Chamberlain
Wine Master: Phil Dover
Guests are most welcome.
Dress-Lounge Suit
Electronic banking via account:
ANZ, BSB 013 520 ACCOUNT, 008699266 is recommended
Cost $120 per person
Reply to DENNIS CHAMBERLAIN. 7 St Glen’s Way. Lake Gardens.3350
Chamberlain.Dennis.DK@edumail.vic.gov.au
RSVP Monday 17th May
Photos of the 700th Dinner on the blogsite
http://ballaratwinefoodsociety.blogspot.com
Keep in mind, Ladies’ Dinner July 17th
Winter Winemaker's Dinner
Good morning Dr Campbell,
Would it be possible to add the following event to your site or promote to your members?
Novotel Forest Resort in conjunction with Taltarni are pleased to present the Winter Winemakers Dinner on Friday 4th June at 6.30pm. This exciting and exclusive event gives the opportunity to get up close and personal with your favourite wineries while enjoying a delicious variety of dishes prepared by Novotel chefs using fresh local produce. Tickets are $90 per head and reservations are a must as pre-interest in the dinner has been impressive and spaces are filling fast! Call the hotel today on 5345 9600 to reserve your table.
Any assistance you could provide would be greatly appreciated and if you should require further information please do not hesitate to contact me on the information below. Also please find attached the menu for the dinner.
http://www.mediafire.com/?1kmddqiytjn
500th Dinner
500th Dinner
A record of the first 500 Dinners written by Peter Valentine has come to light ( thanks to Noel Edwards and Ken Baird).
It makes fascinating reading see attached link:-
http://www.mediafire.com/?yu22rcduy45
The 700th Dinner
700th Dinner
The Ballarat Wine and Food Society which was formed in December 1945 celebrated its 700th dinner in fine style at Craig's Royal Hotel on Thursday 15th April 2010.
Chef Phillipe Dessrettes delighted the 32 members, former members and guests with original and exciting food served with aplomb in the Prince's Room which has been the venue for so many memorable occasions.
The Society's 1800 bottle cellar was the source of French Champagne and Sauternes with the highlight of highlights being the bracket of 1990 Grange Hermitage and 1990 Penfolds Bin 707 matched to the main course of Cannon of Lamb and superb vegetable accompaniments. (pictured). See Links for all photos.
The evening was made even more special with reminiscences from Mr Ken Kemp, Mr Ian Home and Dr David O'Sullivan who have served with great distinction and enjoyed the group over many years.
The current President, Dr. Rob Campbell thanked the organising committee and observed that Dinner 700 should long be remembered not only for peerless wine and food but for wonderful fellowship and ambience.
Food Master Dennis Chamberlain
Winemaster Phil Dover
Story submitted by Past President Les Dickinson
Andre Simon
Andre Simon visited the Society on January 20th 1984. He was the joint founder of the Wine & Food Society in October 1933. He died in 1970.He believed that "a man dies too young if he leaves any wine in his cellar"; there were only two magnums of claret left in his personal cellar at his death.
When in Ballarat, he was introduced to the members thus; President Dr Alexander, Secretary Dr Pern, Cellar Master Dr O'Sullivan, Food master Mr Baird, "Ah(he said)you must be ze patient". For more information see below:-
http://en.wikipedia.org/wiki/André_Simon_(wine)
Menu 700th Dinner
700th Dinner – 15TH APRIL 2010
CRAIGS HOTEL
President: Robert Campbell
CANAPES
Chicken Terrine en croute
Pear ,Meredith goat cheese wrapped in prosciutto
Pea veloute shooter
Moet Chandon Brut Imperial NV
ENTRÉE
Medallion of Garfish and Scallop mouse Morten Bay Bug Ravioli ,Oyster caviar and saffron sauce
Chateau Carbonnieux Blanc(Pessac-Leognan) 2005
THIRD COURSE
Pan fried breast of Squab leg confit, parsnip puree, dutch carrots and truffle jus
Tamar Ridge Tasmania Pinot Noir 2002
Amisfield Central Otago Pinot Noir 2002
FOURTH COURSE
Cannon of Lamb with olive and basil ,duo of potatoes mille feuille,spinach timbale andturnip jus
Penfolds Bin 707 Cabernet Sauvignon 1990
Penfolds Grange Hermitage 1990
DESSERT
Michael Unwin’s Shiraz “Dessert”
Jelly,granite,citrus cream and tuille
Chateau Rieussec Grand Cru 2001
Chef: PHILLIPE DESSRETTES
Food Master: DENNIS CHAMBERLAIN
Winemaster: PHIL DOVER
April Dinner
Invitation to the April Dinner
Members are advised that the 700th meeting will be on
Thursday April 15th, 2010
At
Craig’s Hotel Lydiard St, Ballarat
At 7.00pm
Food Master: Dennis Chamberlain
Wine Master: Phil Dover
Guests are most welcome
Dress-Black Tie
Electronic banking via account:
ANZ BSB 013 520 ACCOUNT 008699266 is recommended.
Cost $120 per person
Annual Subscription $250 (if not already paid)
Reply to DENNIS CHAMBERLAIN 7 St Glen’s Way. Lake Gardens.3350 Wine & Food Society of Ballarat
RSVP Sunday 11th April
Don’t know what Umami means? Check out the new blog site
http://ballaratwinefoodsociety.blogspot.com/
Umami
For those of you, like me, who had never heard of Umami before Mal Anderson mentioned the word, when speaking of the rolled lamb on Thursday last, take a look at this; http://en.wikipedia.org/wiki/Umami.
Umami is the fifth taste, sweet, sour, salt, bitter and umami, meaning savouriness. There is an excellent article by Fennela Souter in this weekend's "Good Weekend" about taste and super taste. It's all about the number of taste buds we have and the density on the tongue. I'll try to obtain a copy; watch the Links box. Maybe we should have a W&F meeting with some chemical testing, to determine how many of us are "super tasters". Anyone have access to PROP (6-n-propylthiouracil)?
March Dinner Menu
March 2010, Dinner 699 @ Café Lekker
Finger foods
Sardine cake salsa verde
Gazpacho shooter
Blanke tokay pinot gris pategarten 2001
Umani ronchi verdicchio casal di serra 2003
Entrée
Ginger Duck and udon noodle broth
De Bortoli windy peak pinot noir 1999
Coldstreams hills reserve pinot noir 2004
Entree
Lobster risotto with peas and saffron
Piper Heisdesck NV
Entree
Rolled lamb saddle stuffed with spinach and wild mushrooms, silky mashed potato baby roasted beetroots, pan jus
Vasse felix Margaret river cab sav 1995
Orlando st hugo cab sav 1998
Dessert
Muscat poached pear and pistachio cake, with vanilla bean en glace
Gramps botrytis Semillon 1999
Chef Ben Veldhuis
Minutes AGM
ANNUAL GENERAL MEETING
DINNER 698
GEE CEES - 18TH FEBRUARY 2010
Present –
Rob Campbell, Paul Hemming , Brian Hassett , John Nelson, Dennis Chamberlain , Tony Campana, Phil Dover, Dean Stephens, Luigi Bazzani, Jim Patterson , Wayne Spring, Degan Murphy , John Stickland, Mike Sheedy, Les Dickinson , Ross Wilkie
Apologies
David O’Sullivan , ,Andrew Lewis, Don Moss , John Williams, Bob House
1. Minutes of 2009 AGM
Moved Jim Patterson, seconded Mike Sheedy.
2. Matters arising from Previous AGM
a. Admission of Women and Membership drive.
It was decided that the Committee would re-assess the Society’s feelings regarding admission of Female Members.
3. Reports
a. Treasurer Mr Jim Patterson
The Treasurer’s Report was accepted subject to the Auditor’s opinion being satisfactory.
Moved, Jim Patterson, seconded, Brian Hassett.
b. Food Master Mr Dennis Chamberlain
c. Wine Master Dr Phil Dover
d. Cellar Master Mr John Nelson
e. President Dr Paul Hemming
The other Reports were moved in unison by Jim Patterson and seconded by Dean Stephens.
4. General Business
a .Dinner and Cellar Fees
It was decided to continue the current fee structure, ie $120/dinner and Cellar Fee of $250 /year.
Moved Dennis Chamberlain, Seconded Mike Sheedy
5. Election of Office Bearers 2010
a. President Dr Rob Campbell
b. Treasurer Dr Paul Hemming
c. Food Master Mr Dennis Chamberlain
d. Wine Master Dr Phil Dover
e. Cellar Master Mr Jim Patterson
f. Secretary Dr Bob House
g. Other members- Mr John Nelson
Dr Ross Wilkie
h. Public Officer Dr Paul Hemming
i. Honorary Auditor Mr John Twomey
Moved, John Nelson, Seconded , Paul Hemming
7. Other Business
a. It was emphasized by the Membership to the Committee that the 700th Dinner in April , was to be organized as an auspicious occasion. The Committee was to investigate ways in which this may be achieved.
Suggestions for venue were Craig’s or the Yacht Club with Peter Ford catering.
b. Les Dickinson raised the concept that a category of Special Retired Membership be instituted. Former members would be
invited to attend one or two special Dinners a year, paying per dinner but without having to commit to the Cellar Fee.
The Committee agreed to look at implementation of this idea.
Moved Les Dickinson, Seconded, John Nelson.
c. It was agreed that John Twomey be invited to join the Society and he was again appointed Honorary Auditor.
Moved Jim Patterson, Seconded John Nelson
The AGM was closed at 9.45 pm.
R.A. Campbell, Secretary
March Dinner Invitation
Members are advised that the 699th meeting will be on
ThursdayMarch 18th, 2010
At Café Lekker Doveton St, Ballarat
At 7.00pm
Guest Food Master: Bob House
Wine Master: Phil Dover
Guests are most welcome.
Dress-Lounge Suit
Electronic banking via account:
ANZ BSB 013 520 ACCOUNT 008699266 is recommended.
Cost $120 per person
Annual Subscription $250 (if not already paid)
Reply to Bob House, 10 Parker St Ballarat VIC 3350
Wine & Food Society of Ballarat
RSVP Friday 12th March
Be sure to check out the new blog site
http://ballaratwinefoodsociety.blogspot.com/
Immunet anti-virus in the "cloud"
If you are like me, you'll find a pc is a good friend but a bad enemy. Why does it go crook when you need it most? Most likely you've picked up malware. This is the sort of thing your mother warned you about and I'm sure you remember her advice; protection!
This is now easy with Immunet, it's free upgrades automatically, always on and can help.
I've been an Immunet user for 4 months and highly recommend you try, see the link in the sidebar.
Sadly, this is no use for those Apple Mac geeks who now, I think, are the majority of our members.
NZ CONVENTION JUNE 2010
Dear Society Members.
As many clubs haven't met by 15th February, our Early Bird Registration date, we are putting back Registration to the 15th March.To re-cap the main highlights of the Convention.Pre Convention will begin with a two day tour of Auckland's own tropical-island paradise, Waiheke Island, including wine and olive tastings,fine dining and unsurpassed vistas. This will be followed on Friday by a trip to West Auckland wineries hosted by the Dalmation fathers of the NewZealand wine industry.
The cost of this will be $NZ775 or $NZ700 for "earlybird" bookings.
The Convention will start with a "meet & greet" at the Convention Hotel before heading to Clevedon for an Italian evening.On Saturday we will visit the wonderful food & wine area of Matakana and in the evening dine at a historic Devonport Hotel, with one of the best known NZ wine personalities as M.C.Following the AGM on Sunday there will be lunch at the yacht club on Takapuna beach, where we will sample some of the iconic wines of the region, along with promising new wines. The Convention and the Pre Convention Tour will each cost $NZ775 ,or $NZ700 for "early bird" bookings. For full details please visit our web sitehttp://www.nswfs.org.nz/Convention10.html We look forward to seeing you nextyear.
Kind regards,
Carolyn WorsleySecretary
Menu W&F February 2009
670th Dinner 18th February 2010
AGM
Gee Cee’s
President : Paul Hemming
CANAPES
Oysters with chardonnay dressing
Steak Tartare
Moet and Chandon NV
ENTRÉE
Chicken and Avocado Tian
Eileen Hardy Chardonnay 2004
FIRST COURSE
Seared Ocean Trout on citrus risotto with wild rocket and black truffle
Penfolds Eden Valley Riesling 2004
Domaine Christian Moreau Vaillon Premier Crue 2004
MAIN COURSE
Slow roasted Pork belly on a bed of black pudding mash with panfried asparagus semidried tomatoes with a roast garli jus
Hanging rock Shiraz 2002
Mornington Estate Pinot Noir 2000
DESSERT
Apple Charlotte with fruit compote with honey and cointreau yoghurt
Chateau Climens 1986
FOODMASTER : Dennis Chamberlain
WINEMASTER :Philip Dover
CHEF Mark Parsons
President’s Report to AGM, Wine and Food Society of Ballarat
Gentlemen,
It is my pleasure as President of the Society, to present the Annual Report at this year’s AGM.
Despite our Society’s relatively small number of members, we continue to enjoy the benefits of a Cellar, laid down over many years by current and past-Cellar Masters. This enables us to enjoy our monthly dinners at the various establishments in Ballarat, accompanied by wines that few of us would be able to otherwise enjoy on a regular basis.
Over the past 12 months we have visited 8 different restaurants, and included some new venues for the first time. I am sure many of you will recall our May dinner at Heritage on Lydiard and the subsequent decision to hold our mid-year Ladies function at the same venue, which was a tremendous success.
We also sampled Harry Lime’s for the first time and enjoyed a most enterprising and enjoyable evening at Tony Campana’s Stockade Cellars with Peter Ford as our chef for the evening. The decision to invite a local winemaker, Ian Watson, to our October dinner at Sovereign Hill also proved very successful. The final evening of the year was our Ladies function at an old favourite, Craig’s Hotel, and this again did not disappoint.
Whilst we have enjoyed reasonable attendance at most of our functions, your Committee has struggled to find ways of involving new and younger members, which remains a concern for the future of our Society. I am sure the incoming Committee will welcome any input from members on this issue. The outgoing Committee has also suggested that it is time for newer blood on the Committee itself. The fear of joining a very social Committee such as this is misplaced. We meet the week before most Society dinners, and generally have a relaxed, pleasant evening at a member’s home with a glass or two of wine and food which can vary from casual, buffet-style to a more formal dinner at the host’s pleasure and absolutely no pressure. This is your Society and you must take charge of the Committee and the functioning of your Society.
I have been pleased to enjoy the support of a great Cellar Master in John Nelson, exciting and innovative Wine and Food Masters in Phil Dover and Dennis Chamberlain, with the precise and exacting support of Rob Campbell as Secretary and Jim Patterson as Treasurer, ably supported by Ross Wilkie and Bob House.
I am hopeful therefore that the incoming President will also have a great Committee to manage the Society in 2010, particularly as we are soon to hold our 700th dinner!
Paul J H Hemming
Winemaster’s report
It is with great pleasure that I present my first winemasters report for the year 2009.
This year has been a rapid learning curve for someone who is a self confessed foodie, as opposed to an experience wine connoisseur.
I must congratulate our foodmaster; Dennis Chamberlain for organising some memorable meals and interesting wine /food matching exercises.
Some challenging matches at times worked, the Borsch beetroot soup with the Pascal Joylet Sancere Pouilly Fume comes to mind and other dishes were impossible to match, such as Peter Ford’s greek salad ‘cheese course’.
I have learnt that, you never serve a red and a white with the same dish and a good dry sherry will go with a broad range of food.
The approving nod from the cellarmaster has told me I have gone close to a good match.
I hope, in my second year, I will be able to continue this challenging but enjoyable duty.
Philip Dover
Invitation to the February 2009 Dinner and Annual General Meeting
Members are advised that the 698th meeting
will be on Thursday 18th February , 2009
At GEE CEES Ballarat
At 7.00pm
Food Master: Dennis Chamberlain
Wine Master: Phil Dover
Guests are most welcome.
Dress –Lounge Suit
Electronic banking via account:
ANZ BSB 013 520 ACCOUNT 008699266 is recommended.
Cost $120 per person
Reply to DENNIS CHAMBERLAIN. 7 St Glen’s Way. Lake Gardens.3350
Chamberlain.Dennis.DK@edumail.vic.gov.au
RSVP Monday 8th February
Cellarmaster’s report 10/2/2010
Mr President, gentlemen, it gives me great pleasure to present the Cellar-master’s report for 2009.
I trust that you will all have had a chance to look at the cellar list and associated information that should have come to you by e-mail (see link below).
You may note that the two areas of interest probably relate to wines purchased for the year and wines that we have consumed during our various functions. The number of wines consumed is somewhat greater than the wines purchased, and I think this is a trend we will need to maintain.
I have made every attempt to use my funds to purchase a smaller number of quality wines, which has basically been my philosophy during my five years as cellar-master.
During this period I have managed to re-format the cellar into what I think is a user-friendly arrangement, both on paper and also in the cellar.
With the help of Karin, I think we now have an Excell spreadsheet which allows the balance of wines to be adjusted on a monthly basis, both in and out, and obviously at the end of the year we have done an audit to make sure that everything balances.
I have also added, over the years, the cost of wines coming in, and nearly all the wines which have a dollar value are those that have come in under my stewardship of the cellar.
This year I think has been very successful, and Phil Dover has done an excellent job in showing us a wide variety of wine as outlined. He has risen to the extremely difficult challenge often of a menu provided a couple of days before our functions, and then to select and prepare the wines appropriately is certainly a labour of love.
At this stage we have only a very few single bottles and I think the cellar meets the current members’ requirements very well.
The only exception has been (as discussed previously) a surplus of some Australian red wines which, although bought in good faith, have been overlooked, and perhaps by the time they are drunk, will be past their ideal use-by date. This has been discussed in committee, and I have made some effort to go through the list and suggest some wines that may be considered for an auction later on this year. This will be further discussed at the first committee meeting. If in due course this is accepted, there may be a similar auction to that conducted several years ago, which I think was very successful.
Financially the Society is in a good situation, and I think with extra funding made from the sale of what would be excellent wine for current consumption, this will put us in a much better position to buy perhaps some of the otherwise unattainable wines, such as Burgundy and Bordeaux.
With that possible prospect I feel somewhat reluctant to hand over the control of the cellar to Jim Patterson, who will have the enviable role of spending the Society’s money on exotic wines!
I think however this is the appropriate direction for the cellar.
I must say it has been an honour and a privilege to have been in the role of cellar-master in the last five years, and I hope the Society continues to enjoy a wide range of wine and food, presented at an extremely high level, into the future.
John Nelson
