2015 Treasurer's Report
BALLARAT
WINE FOOD SOCIETY TREASURERS REPORT
I would like to present my 4th
treasurer report
The
society remains financially sound with a
bank balance at the end of the year of $2420
Income from
subscriptions cellar fees and
dinner fees remains stable at $32060
Expenditure
of $30833 is slightly less than last year due to a modest reduction in
wine purchases
With dinner costs being on average $100 per
person I would recommend keeping the current
cellar and dinner fees the same
for the 2016 year
More members would obviously make the
society better off financially
Phil Dover
Cellar Master's Report 2015
Wine
& Food Society of Ballarat : Cellar-Masters Report (2015)
2015 was my first year
as Cellar-Master and I felt quite honoured that the members had entrusted me to
fill this position, thank you, I looked forward to the challenge and also
realized a need to maintain the high standard set by my predecessor, Jim
Patterson.
We consumed around 232
bottles last year, 204 from our cellar plus another 18 - some of which were
donated and the remainder bought to meet special needs.
We spent about $7,685
to purchase 136 bottles of wine with an average price of about $56.50.
At the start of 2015
we had around 1400 bottles in the cellar and ended the year with around 1300
bottles, down a little but still plenty to meet our needs.
I set myself the goal
when replenishing wines for our cellar, to find a happy mix of tried and true ‘old
favourites’ as well as some from lesser known labels and wine-makers, all at
the best price possible, this I believe I have achieved.
I anticipate that in
the future, these wines will result in a smacking-of -the-lips and a small nod of approval from the members!
I thank our
Food-Master, Andrew Lewis, for his choice of venues and for some interesting and delightful dishes that we
enjoyed throughout 2015.
I also thank our
Wine-Master, Dean Stevens, with the occasional help from Andrew Bradley, for
meeting the challenge of matching wines to these courses. Well done!
Salute!
John Coco
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