Dinner 729

               Invitation to the November Dinner

Members are advised that the  729th meeting,

will be on

Thursday November 15th At

The Audi Centre  209 Gillies St

Chef; Peter Ford

At  7.00pm

Food Master: John Coco

Wine Master: Mal Anderson 

Dress Business smart

Guests are most welcome

Electronic banking via account:

ANZ BSB 013 520 ACCOUNT 008699266 

is recommended.

Cost $130 per person

Reply to John Coco

cocojohnf@yahoo.com.au

RSVP Monday November 12th

Sago and Tapioca: What's the difference?

 

Sago v. Tapioca

• What’s the difference between sago and tapioca, and where do they come from? Some people I’ve talked to haven’t heard of either, and those that have often think both come from the fruit of a sago palm. It’s not helped by some packets of dried sago saying they are both sago and tapioca.
• So for anyone who likes lemon or chocolate sago, like me, I thought I better find out. It turns out they have quite different botanical origins, although the final product is pretty similar.
• ‘Sago’ is from the pith, or middle part, of the trunk of a Sago Palm (Metroxylon sagu) or similar species of palm such as Metroxylon warburgii, which we used to have growing in our Tropical Centre (it needs full tropical conditions). The trunk of some cycads such as Cycas circinalis are also used for what is called ‘sago’.
• The Sago Palm dies after flowering, but produces new trunks from the base. To get sago, the palms are chopped down after 10-15 years (just before they flower) and cut into sections so the starch can be removed from the middle of the ‘trunk’.
• ‘Tapioca’ on the other hand comes from Cassava or Manioc (botanically Manihot esculenta), a popular tropical crop (which has many other uses) which is very resistant to insect attack due to high levels of cyanide. The tuber, which is used to make the tapioca, is squeezed in water and dried to remove all cyanide. It matures to a small tree in only 12 months, when the starch can be removed. The root is very like a sweet potato (which is botanically quite different again).
• How are the beads made? Both sago and tapioca are produced by separating the starch from other parts of the plant, and then making a gooey dough. The dough is then forced through a sieve before heating at high temperatures. You can also get granulated forms which are produced by grinding the flaky original dough. 

ABC Sydney - 14 September 2004

Dinner 728; Partner's Night

728th Dinner – October 20, 2012

Members & Partners Night

Craig’s Royal Hotel

Lydiard Street,

Ballaarat

President: Dean Stevens 

CANAPES 

Scallop, crab, grapefruit, fried shallot

Duck and egg omelette

Smoked eel frittter

Champagne Fleury Rose Saignee NV

ENTREE

Tuna

cucumber, lychees, spring onions

sweet soy & ginger dressing

2001 Tyrell’s Vat 1 Semillon

2011 Dog Rock Grenache

MAIN COURSE

Kangaroo loin 

pressed potato and roasted onion,

baby asparagus, beetroot and six pepper sauce

2002 Dominique Laurent ‘Les Cazetiers’ 1er

1998 Bannockburn Shiraz

DESSERT

Caramelised mango & kaffir lime parfait

coconut and palm sugar tapioca

2003 Dr Loosen Sonnenhur Spatlese Riesling

Coffee or Tea

1994 Warre’s Vintage Port 

Chef: Phillipe Desrettes

Food Master: John Coco

Winemaster: Mal Anderson

Invitation Dinner 728

 

 

Invitation to the October Dinner; 

Ladies' Night

Members and their partners are advised
 that the  728th meeting,

will be on

Saturday October 20th At

Craig's Hotel Lydiard St

At  7.00pm

Food Master: John Coco

Wine Master: Mal Anderson 

Dress Business smart

Guests are most welcome

Electronic banking via account:

ANZ BSB 013 520 ACCOUNT 008699266 

is recommended.

Cost $130 per person

Reply to John Coco

cocojohnf@yahoo.com.au

RSVP Wednesday October 17th