Office Bearers


President: Paul Martino

Cellar Master: Shaun English

Secretary: Dean Stevens

Treasurer: Gab Yanes

Food Master: Andrew Lewis

Wine Master: Andrew Rowan

ballaratwfs@gmail.com



Archive

Menu Dinner 796


Thursday 20th December 2018

STARTERS
Edamame 

House Sake

MAIN
Tempura 
Black Cod 
Wagyu Beef Rice and Miso
2013  Suavia  Monte Carbonare Garganega
2014 Byrne Myola Chardonnay
2002 Grossett  Gaia Cabernet 
2002 Seppelt  Chalambar  Shiraz
From John Coco's Cellar
DESSERT
Coconut panna cotta

House Plum Wine
Food Master: Andrew Lewis Wine Master: John Coco

If you've really missed Catfish.....




Catfish Summer Pop-Up Series At Mr. Jones - Bakery Hill


Enjoy award winning Thai restaurant Catfish is back for a short time. Book now for one of three banquets on Wednesday 12 December, Monday 31 December and Wednesday 13 February

All tickets                    85.00
See Mr. Jones dining website for full details.


Christmas Mix

It seemed a good idea last year.

Here is this year's Christmas mix, not an Australian theme this time but rather, slightly raunchy. Enjoy. If you want to add your favourite, let me know,
Bob.


Never a good idea to text when drunk

Watch carefully, Malcolm has a guest performance

Kate Miller-Heidke tops the lot

Menu Dinner 795



                                                      

Thursday 15th November 2018

CANAPES
Tuna Tartare w creme fraiche, Yarra Valley Caviar, wasabi flying fish roe
 Duck rillette on croute, pickled veg, cashew cream
2014 - Mitchell Harris - SABRE – Chardonnay Pinot Noir
ENTRÉE
Prawn, chorizo, romesco, spicy pickled pineapple
2016 – Lethbridge – Victoria - Fiano
– Serrat – Yarra Valley - Chardonnay

The Story of the Wine: From grape varieties with unpronounceable names to low intervention and preservative free wines, to labels inspired by LP record covers, the Australian wine industry is in flux and all this in a bid to capture the imaginations of consumers not only at home but overseas.
Varieties such as Fiano, Aglianico, Negroamaro, Nero d Avola, Greco, and even the esoteric Greek variety Assyrtiko are now in the winemaker’s armoury as they plan to combat issues such as climate change and the growing inquisitive wine public.
While there are plenty of exciting wine varieties to play with, and we certainly have at Lethbridge, in 2016 we tried Fiano. This ancient grapevine (mentioned by Pliny) is described by Jancis Robinson as “rich, waxy, strongly flavoured, fashionable, age worthy.”


MAIN
Roast baby chicken with char grilled sweetcorn, crisp pancetta, duck fat potatoes, jus gras
2011 – Samuels Gorge – Mclaren Vale -Tempranillo
2010 – Massolino Langhe – Italy – Nebbiolo
2010 – Chateau Talbot – France - Bordeaux

DESSERT
Chocolate Fondant w brûlée banana, orange curd, honeycomb, amaretto cream.

NV – Mitchell Harris - MH Blanc #1 (by the Maker, the Muse & the Alchemist) – Sauvignon Blanc
Symbols:Change, Earth, Aqua Vitae
Food Master: Andrew Lewis
Wine Master: Anthony Singleton
Head Chef: Jeremy Duxbury


Has anyone tried The Lost Ones?




THE LOST ONES

CONTEMPORARY ART GALLERY & BASEMENT BAR

Contemporary art | fine wine & spirits | performance
Gallery opening hours:
Wednesday to Sunday - 11am till 4pm 

                      Basement Bar opening hours: 
                                  Wednesday to Friday - 4pm till 11pm 
        Saturday 2pm till 11pm 
     Sunday - 2pm till 7pm


                                                             14 Camp Street, 
                                                             Ballarat Central VIC 3350 - 
                                                             03 43 43 1754



Ballarat Gin Distillery Master Class


Try something new


Larrikin Gin Masterclass
 Friday November 16

Book Here

Menu Dinner 794



Thursday 18th October 2018
CANAPES
Mushroom, fetta & basil arancini
 Peri Peri chicken soft tortillas
Prawn & ginger fritters
Taittinger - NV Brut - Champagne
ENTRÉE
Arancini with corned silverside, mustard & artichoke. Cauliflower puree.
2001 – Chateau Charmail – Haut Medoc - Bordeaux
2001 – Chateau Cantemerle – Haut Medoc - Bordeaux


MAIN
Pork Belly, pumpkin & tarragon risotto, balsamic glaze.
2001 – Hanging Rock – Heathcote - Shiraz
2001 – Gibson – Barossa Vale – Shiraz
2009 – Mayu Reserva – Equili Valley - Syrah

DESSERT
Poached pear, chai infused coconut yoghurt, toasted walnuts.

NV – Seppelt DP 38 Oloroso - Sherry
Food Master: Andrew Lewis
Wine Master: Anthony Singleton
Head Chef: Sharon DeBono

Congratulations to Underbar


Underbar wins Age Good Food Hat



As you know, we've been promoting Underbar since the opening.

See Andrew's review:- Underbar

It would be great to persuade them to do something for us.


Eastern Peake Prize Winner



                       Young Winemaker of the Year 2018

     Gourmet Traveller WINE’s Young Winemaker Medal
    goes to Owen Latta who has a wealth of experience 
      despite his age and produces wine for Eastern Peake
      and Latta Vino from around Ballarat, his home town. 

Menu Dinner 793



Thursday 20th September
MOON & MOUNTAIN

STARTERS

Oysters with red nam & tempura with chili black vinegar & wakame
NV COCKBURNS. VILA NOVA DE GAIA WHITE PORT
                                                         -
Kingfish sashimi, black garlic, yuzu, grapes, pickled white radish,
shiso & finger lime
Sticky Caramelised pork hock, seared scallop, corn, green nam
DOMAIN WACHUA -GRUNER VELTLINER 2015
LAWSONS DRY HILLS GERWUTZTRAMINER 2014
MAIN
Red Curry of duck, lychee, Thai basil
Tempura soft shell crab, green papaya salad, coconut, green chili
Short rib of beef, wok tossed bok choy, sesame
Steamed jasmine rice
CEPPARELLO ISOLE E OLENDA SANGIOVESE 2010
THE HAVEN VINYARD - PINOT NOIR 2009
ALAIN BURGUET - GERVREY CHAMBERTIN - LA JUSTICE 2008

DESSERT
Passion fruit parfait, caramelised white chocolate, yuzu curd, meringue
HARDYS. LAURISTON SHOW MUSCAT 

Food Master: Andrew Lewis
Wine Master: Anthony Singleton


Cellar List September 2018








Speed dating wine-wise




Mitchell Harris Wines in Ballarat is celebrating the regions’ pinots with a special evening of “speed-dating”, winemaker style.
On Friday October 19, Vino Veloce! will see ten local producers gather at Mitchell Harris to chat about their pinots and divulge details on each drop's providence, virtue and vitaculture. Guests in small groups will enjoy 10 minutes per winemaker and taste two of the best variations of the drops from each winery,


Check it out here  made-ballarat-vino-veloce


Menu Dinner 792


                                                  

Wine & Food Society of Ballarat
Dinner 792
50 yrs Celebration – Mr Les Dickinson & Mr Jim Patterson
Thursday 16th August 2018
CANAPES
Chicken Liver & foie Gras, with onion jam
 Avocado Macaron, ricotta, tomato
Beef & Red pepper Brochette
Vilmart & Cie – Grand Cellier - NV Brut - Champagne
ENTRÉE
Ora King Salmon Assiette potato blinis, chives and bottarga
2010 – Chateau De Sours – La Fleur d’Amelie – Rose’
2009 – Ata Rangi – Pinot Gris


MAIN
Slow braised local Lamb Shoulder, salt roasted beetroots, goats curd, chamomile
1999 – Centenary of Federation – Red Blend
2003 – Birks – Wendouree Cellars – Shiraz
2010 – Penfolds – Bin 150 Marananga - Shiraz

DESSERT

Le Grand Choux, sauce chocolate
NV – Gwynnyth – Tawny Plumb Port
Food Master: Andrew Lewis
Wine Master: Anthony Singleton
Head Chef: Scott Alsop
Consulting Chef: Ian Curley




Dinner 791

Thursday July 19
Venue
Chez Anglaise
Thanks to Lydia and Shaun
Food master Andrew Lewis
Wine master Shaun English

Food Peter Ford

Wine and Food Society of Ballarat
Big Red Dinner 791

Thursday 19thJuly 2018
CANAPES
Beech smoked duck, horseradish, intense orange
Braised hare, pickled quince

Gibson Sparkling Merlot NV
ENTRÉE
Pheasant, creamed corn and dates, Black Cat truffles
2008 Gibson Wilfreda SGM
2016 Gibson Wilfreda MSG
2006 Gibson Old Vine Eden Valley Shiraz


MAIN
Venison hind, savoury granola and celeriac, preserved cherry jus
2012 Gibson ‘The Smithy’ Shiraz Cabernet
2016 Gibson ‘The Smithy’ Shiraz Cabernet
2008 Gibson Bin 60 Cabernet Shiraz

DESSERT
Apple Beignets, pomelo, truffle ice cream

2010 Gibson Botrytised Semillon

+ odds and sods of Gibson for tasting

Food Master: Andrew Lewis
Wine Master: Adam from Gibson Wines and Shaun English
Head Chef: Peter Ford



Wine Courtesy of Adam Gibson


Cellar List July 2018





Dinner 790 menu


Wine & Food Society of Ballarat - Dinner 790
Thursday 21 June
CANAPES
minced chicken & prawns in palm sugar, peanuts, pineapple
quail egg, pork crackle, grilled tomato & chilli relish

NV Sorby Adams ‘Morticia’ Sparkling Shiraz
-------------------------------------------------------------------------------
ENTRÉE
rice cracker, chicken & spanner crab, chilli, coconut cream 
betel leaf, cured ocean trout, kaffir lime, smoked roe       

2017 Tomboy Hill ‘The Tomboy’ Chardonnay
2012 Penfolds Bin 51 Riesling
------------------------------------------------------------------------------
MAIN
warm salad of spring bay mussels, lemongrass, pomelo, chilli, lime
 panang curry of chicken, peanuts, thai basil
stir fried chinese cabbage, lap cheong sausage, silken tofu, shiitake
caramlised pork hock, green mango
2015 Tomboy Hill ‘Evie’s Picking’ Pinot Noir
2005 Moranghurk ‘Moorabool’ Pinot Noir
2011 Pooley ‘Coal River’ Pinot Noir
-------------------------------------------------------------------------------
DESSERT
cashew nut & palm sugar pudding
 Wattalapan
2010 Schloss Vollrads ‘Auslese’ Riesling
---------------------------------------------------------------------------------
Food Master: Andrew Lewis
Wine Master: Anthony Singleton
Head Chef: Damien Jones

Wine Purchases 2017



Minutes AGM 2018



Craig’s Hotel, Lydiard St. Ballarat.    17thMay 2018
Present; Malcolm Anderson, Andrew Bradley, Luigi Bazzani, Tony Campana, Rob Campbell,
John Coco, Mario Cordioli, Les Dickinson, Sean English, Brian Hassett, Bob House, John Nelson,
Anthony Singleton, Mike Sheedy, John Stickland, John Williams, Gabrial Yanes.
Meeting Convened @ 19.35

Apologies: Phil Dover, Andrew Lewis, Adrian Matherson, Degan Murphy, Jim Paterson,
Andrew Rowan, Wayne Spring, Dean Stevens.

Minutes of the 2017 AGM was tabled and accepted as correct.
Approved A. Bradley Seconded B. House 

Correspondance: Nil presented.

Reports: As posted on the Blog-site.
The Cellar-Master made a correction to the Total value of the Society’s Cellar after realizing an error in the totals column.
The Treasurer mentioned that the books were still to be audited, the delay due to finalizing amounts owed and due.
Moved M.Anderson, Seconded J.Coco, Motion Carried.
The outgoing President thanked all concerned for their help throughout his term as president.

All Postions declared vacant and Bob House takes the Chair.

Election of Committee : Single nominations for all positions vacant:
President - Andrew Bradley, Secretary - Dean Stevens, Treasurer - Sean English,
Cellar-Master - John Coco, Wine-Master - Anthony Singleton, Food-Master - Andrew Lewis.
Committee Members – Mal Anderson and Gabriel Yanes.   No objections and carried by all.

A motion to increase both the Yearly Cellar Fee and the Monthly Dinner Fee was raised by the Treasurer, so as to cover the increase in the price of wines and the higher price of meals.
After much discussion by various members it was settled on raising the Annual fee from $340 to $450 and the Monthly Dinner fee from $140 to $150.
Moved B. Hassett Seconded J. Coco, carried.

A motion to keep the Guest Dinner fee to remain the same at $100, and that any new members who joined after the AGM would only need to pay a pro-rata rate of the annual Cellar Fee.
Moved S. English, Seconded M. Anderson, carried.

A point was raised concerning the possibility of changing the Dinner Night from a Thursday to a Tuesday, Tuesday is generally a quieter night and the Society may get better value from the venues!
Not voted on.

A discussion was held on how to attract new members and how to increase numbers of members at some of the monthly dinners, no conclusive outcome. To continue.

The Treasurer ask that when members transferred money into the Society’s bank acc. To please avoid grouping multiple payments and to clearly identify what the money is for.

Meeting Concluded @21.40