BWFS: February 2014

Menu Dinner 742

742^nd Dinner – February 27, 2014

Annual General Meeting

Craig’s Royal Hotel,

Ballaarat

President: Dean Stevens

On Arrival

Tuna, avocado mousse, pickled ginger

Black sesame taco, corn, crab, pickled cauliflower & capsicum salsa

Wallaby loin, celeriac puree, shallot ring

Piper Heidseck NV

Bay Bug

Fennel and lemon custard, olive

2008 Heemskerk Riesling

2011 Bests Great Western Riesling

Pickled Ox Tongue

Meredith chevre, pear, bresaola, horseradish cream

1998 Penfolds Bin 389 Cabernet Shiraz

1999 Birks Wendouree Shiraz Mataro

Suckling Pig

Burnt onion puree, pencils leek, heirloom beets

2007 Brovia Barolo Cru Villero

2008 Massolino Barolo

Triple Cream

Quince

White Chocolate

Coffee ice cream, rhubarb

1983 Chateau d'Yquem – donation Bob House

Chef: Phillipe Desrettes

Food Master: John Coco

Winemaster: Mal Anderson

Cellarmaster's report

Wine & Food Society of Ballarat

Cellarmasters Report for 2013

Thanks for the pleasure of being your Cellarmaster for the past year in which I have continued to remodel our Cellar List to be more suited to your liking and to reduce our cellar stock with an emphasis on increased quality and variety.

Looking back to 1993 our Cellar contained 2,045 bottles. As at the stock take at 31/12/2013 this has reduced to 1,499 bottles which is 200 less than our stock at the end of 2010 and is at a level I think appropriate to our needs. The estimated ‘Market Value’ of our Cellar is $ 103,000 at an average of $ 70 per bottle.

During 2013 we consumed 179 bottles, purchased 173 and had a wonderful Donation of 23 bottles from Bob House – ranging from Grange to Chateau de Y’Quem – a net increase of 17 bottles. The Cellar still holds a large component of older vintage wines and we are not consuming them fast enough.

Our decline in active membership has caused the problem so we must either increase our numbers or reduce our Cellar by offering more to members - following our successful sales in recent years.

The 2013 purchases cost $ 8,544 - an average of $ 50 per bottle and included a mixture of ‘ready to drink’ wines costing $20 to $40 and some interesting imports costing $50 to $ 100 – the exception being $414 for a bottle of 1976 Grange to match the two Bob gave us.

Thanks to John Coco and Mal Anderson for offering a great variety of wine and food matches at some of the better Restaurants around town.

I will continue to update the Cellar list on our Blog which has been a great boon to the Society in communicating with members. As a bonus I have added some fabulous Krug Grand Cuvee to our Champagne list for this year!

Thanks,

Jim Patterson

Treasurer's Report 2013

TREASURER'S REPORT FOR THE WINE AND FOOD SOCIETY OF BALLARAT 2013

The Society remains financially viable and secure. We have collected $6150 in cellar fees from our members and $21650 in dinner fees . I would like to recommend that we maintain the current fees for the next year that we have charged over the last 2 years
Catering costs have amounted to $17645
Jim Patterson has been busy purchasing a number of quality wines to the value of $10320.14 so our balance sheet has not altered very much from last year
The accounts have been audited by our honorary auditor Mr John Twomey

Phil Dover