Menu Dinner 807

Wine & Food Society of Ballarat

Dinner 807

At Novar, thanks Shaun

Thursday 19th December 2019

STARTERS

Kingfish miso ceviche, green chili, red onion, crispy potato   

Hokkaido scallop sausage, crisp Victorian bug cracker, red pepper gel & pickles

2008 House Of Arras Grand Vintage Sparkling

Course 1

Confit ocean trout, hand made rice noodles, ginger coriander broth, edamame, crisp skin

2017   Jean Luc    Mader Riesling Rosacker Grand Cru

2017   Rieslingfreak No.3 Riesling

Course 2

Hand made agnolotti, roasted eggplant goats cheese thyme filling, Mount Zero lemon pressed EVOO, melted tomato

2016 Amelia Park Res Chardonnay

2016 William Fevre Vaillons 1er Chablis

Course 3

Mt Beckworth goat pithiviers, saltbush, buerre blanc, pea puree and asparagus

1995 Cote Rotie (E.Guigal)

2009 Xanadu  Cabernet Sauvignon

DESSERT

Peter's honey, Inglenook cheese, brioche, roasted peaches

NV Warrenmang Late Harvest Dessert Wine 

Head Chef; Peter Ford 

Food Master: Andrew Lewis

Wine Master: Anthony Singleton

Music Mix

Here's my annual music mix, I'm not feeling very Christmassy, so it's topical.

Crime after Crime; Trump of course

Full English Brexit; ironic I think

Climate Change Denier; Not safe for work

It's been another good year, see you soon. Bob

Menu Dinner 806

Thursday November 14 2019

Joint Dinner with Beef Steak & Burgundy Club

Lola's Restaurant, Provincial Hotel Ballarat

Canapes

Scampi tartare 

Chicken liver parfait 

Buratta Italian soft cheese

NV Perrier Jouet. Grand Brut.  

Entrée     

Swordfish carpaccio, cucumber, crème fraiche & spring onion

2006 McWilliams Mount Pleasant Anne Semillon

2009 Journeys End The Return Riesling. 

Main        

Sher wagyu rump cap, wild mushroom risotto, grilled asparagus 

2002. Blue Pyrenees Reserve Estate. Museum Release. 

2015. Blue Pyrenees Reserve Estate. 

2010. Bests Great Western Bin 0. Shiraz. 

Cheese

3 cheeses quince paste, mustcatels, served with ciabatta & lavosh

Lustau Pedro Ximenez San Emilio

Chef: Andre McLoughlin

Cellar List November 2019

http://www.mediafire.com/file/2lvr54chsydeb02/WFS_Cellar_List_Nov.2019.xlsx/file

Menu Dinner 805

Thursday October 17

Table 48

Canapes:

 Belly Pork

 Bruschetta

 Polpette

 Mushroom Arancini

Camille Saves N/V Champagne

Entree`:

Garlic Prawns

Lethbridge Fiano 2016

Fontanafredda Briccotondo Langhe Aneis 2018

Main:

 Rack-of-Lamb

TWR Te Whare Ra S/V5182 Pinot Noir, 2013  Marlborough

Dom. Des Senachaux, Ch.Neuf-de-Pape 2012

Cape Mentelle Cab/Sauvignon 2007  Margaret River

Dessert:

Sticky Date Puddin’

Chambers Rosewood Vineyards ‘Old Vine’ Muscadelle N/V Rutherglen 

The restaurant lover's guide to wellness

Those of you who do not read the Fin review may have missed this.
Basically the message is, "Eat food, mostly vegetables, not too much".

Fin Review Lifestyle

Menu Dinner 804

Entree:

Assorted Sushimi

Assorted Tempura

Kariho Rokushu Sparkling Junmai Saki

Miso Soup

Mains:

Tiger Prawns

Chicken Teriyaki

Wagyu Beef Kobe Style Mixed Vegetables

Steamed Rice

Crispy Fresh Salad

Wines:

Riesling Freak #3 Clare. 2017,

Pooley Coal River Pinot Noir 2011,

SC Pannell Grenache 2010,

Tobias Howell Mountain Cabernet Sauvignon 2011

Dessert:

Tempura Fried Banana with Japanese Green Tea Ice Cream Japanese Plum Wine

President -  Andrew Bradley

Food Master —  Andrew Lewis

Guest Wine Master — John Coco

Avoca October 20

What? Comedy & Wine in the Pyrenees

Where? Avoca Shire Turf Club

When? Saturday October 20 12.00pm

Cost?  $69.87

https://www.moshtix.com.au/v2/event/comedy-and-wine-in-the-pyrenees/114886

Menu Dinner 803

Thursday 14th August 2019

CANAPES

Smoked salmon in choux pastry with truffle, honey and goats cheese

NV – Duval-Leroy – Brute - Champagne

ENTRÉE

Scallops in the half shell with pangrattato, bacon crumble, petit fennel and herb salad

2009 – Waterton – Tasmania - Riesling

2008 – Henri Boillot – Meursault – 1er Cru

MAIN

Coffee and cacao roasted lamb rump, Jerusalem artichoke, charred caulini, crisp rosemary and sage with vincotto

2000 – Zema Estate – Cabernet Sauvignon

2009 – Xanadu – Cabernet Sauvignon

2009 – Mitchell Harris – Cabernet Sauvignon

DESSERT

Dacquoise with French butter cream, cashews and textures of raspberries

NV – Dumangin – Ratafia de Champagne

Food Master: Andrew Lewis

Wine Master: Anthony Singleton

Head Chef: Jeremy Duxbury

Museum Wine Night

What?    Enjoy museum wine vintages range between 1976 and 2009

Where? Bests Winery

When? 30/8/2019 4-7.30pm

Seriously Shiraz

What?  Wine tasting in the Grampians

Where?  Bests Wines, Great Western, 3374

When?  August 31/Sept 1

Cost?  $25

Includes? Cellar tasting, music and food

https://www.visitmelbourne.com/regions/Grampians/Events/Food-and-wine/Seriously-Shiraz-2019#tab-price

November Sun

What?   November Sun Music Festival

Where? Blue Pyrenees Winery, Avoca

When?  November 9, 1-8pm 

Menu Dinner 802

Thursday 18th July 2019

CANAPES

Cornish pastie 

Chicken liver pate en croute

Seppelt - Show Amontillado - DP 116

ENTRÉE

Seafood crepe

Prawns, scallops, smoked salmon, bechamel

2017 – Callejuela Blanco De Hornillos - Palomino  

2017 – Tahbilk - Marsanne

MAIN

Eye fillet

 Blue Cheese and horseradish, Mushroom sauce and mustards

1998  – Penfolds –  Bin 128 Coonawarra – Shiraz

2004 – Penfolds –  RWT Barossa - Shiraz

2008 – Penfolds –  Bin 150 Marananga - Shiraz

DESSERT

Lavender crème caramel

1986 – Chateau Nairac - Barsac Sauternes

Food Master: Andrew Lewis

Wine Master: Anthony Singleton

Head Chef: Scott Grime

The Red Series

What?   Western Victoria’s finest wines on show during the Ballarat Winter Festival

When?   27 July 2019 from 1:00 PM to 6:00 PM

Where?  The Mining Exchange

Miners Ridge Vineyard guided walk and talk

Where?

Miners Ridge Wines, 135 Westgate Road, Armstrong, Victoria, 3377

When?

31 Aug - 01 Sep 2019

What?

Andrew Toomey, viticulturalist and owner of Miners Ridge Vineyard and wines, has been growing premium grapes in the area for over 20 years. He will talk you through the seasons of growing and the complexities of viticulture.

Walk and Talks will be offered on the hour from 12:00pm to 4:00pm on both Saturday and Sunday of the Seriously Shiraz weekend and can be followed by a taste of their wines in the new wine tasting room.

Menu Dinner 801

Thursday 20th June 2019

CANAPES

Fried zucchini flower, truffled ricotta, pine nuts and lemon zest

Grilled scallop, squid ink butter, crispy prosciutto

Beef tartare crostino, salted yolk

NV – Louis Armand  - Champagne

ENTRÉE

Potato gnocchi, crustacean bisque, grilled Morton Bay Bug

2014 – Gilbert Picq - Vosgros – 1er Cru  

2014 – Jean Dauvissat – Cote de Lechet –  Chablis 1er Cru

MAIN

Beef Fillet wrapped in speck, celeriac torte, truffle jus

Puntarelle salad as shared side

2010  – Argiano Brunello –  di Montalcino

2014 – Amaranta - d’Abruzzo - Montepulciano 

2017 – Viviani –  Veneto – Valpolicella Classico

DESSERT

Olive Oil chocolate mousse, almond biscotti crumb, sour cherry gel, pink salt, rosemary

2007 – Croft – Vintage Port

Food Master: Andrew Lewis

Wine Master: Anthony Singleton

Head Chef: Donatello Pietrantuono

Cellar List June 2019

http://www.mediafire.com/file/x9ckjdv3pafb083/WFS_Cellar_List_Jun.2019.xlsx/file

Another place to try

What?                          Wine Bar

Where?                        95 Mair St East

Wines?                         ballarat-winebar-menu

Hop Temple. Anyone tried it yet?

Where?  24-28 Armstrong St Nth, down the laneway behind Ballarat Bicycle Centre

Menu?         food


Open?         W-Sat 4-11 Sun 4-9

"fun and fabulous for casual visits.  Zac is a great host".

Athalie

Enterprise should be rewarded

Most of you will have enjoyed a meal at Sault in Daylesford. They have just recently done a makeover on their website which is a great product. I particularly liked "Max and Lilly's seeds"

https://www.sault.com.au

If you haven't made the trip, take the time to taste the new menu.

Menu 800th Dinner

CANAPES

Roast Beef & Yorkshire Pudding/ Horseradish cream
Parmesan Shortbread/Cream cheese/Yarra Valley caviar Sustainable Yellow Fin Tuna Tartare/Confit Egg yolk/Rye

NV — Billecart-Salmon - Champagne

ENTREE

A Tasting of Tuki Farm Trout, (Smoked, Pickled, Raw) 
2016 — Tomboy Hill "The Tomboy" - Chardonnay 
2016 — Clyde Park — Block B3 - Chardonnay

MAIN

Southern Ranges Fillet of Beef Wellington, Onion Puree, Shallots, King Brown Mushrooms 
2004 — Penfolds — St Henri - Shiraz
2004 — Seppelt — St Peter's - Shiraz
2008 — Castagna — Genesis - Syrah

DESSERT

Pavlova with Rhubarb and Creme Patissiere with Ginger
Craig's Petit Fours 
NV — Navazos — PX Gran Solera 25yo 
Food Master: Andrew Lewis
Wine Master: Anthony Singleton
Consultant Chef: Ian Curley
Head Chef: Scott Alsop

More about Dinner 500

FWSFA website

Hi Dean,

Prior to our 800th Dinner on Saturday, I would be pleased if you would forward the following to all members regarding the new FWFSA website. With a little fanfare, it was launched, together with an updated FWFSA logo, at the recent FWFSA AGM in Orange.

The main features of the site are that it contains 3 levels of access - a general page open to the public, a members' section available with a members login, and a yet to be opened committee members' section.

The public section will provide anyone doing a general search of Wine & Food Societies with basic information and contact details. We are able to write our own description and information, and I was pleased to see the the link to our blogspot has already been included. 

In the Members section more specific information about the Society will be available. 

The Committee section will be for meeting papers etc.

It would be appreciated if members could visit the website and test it for themselves. In fact, it is important to let the committee know if there are any glitches and they can be reported up to the developers.

The details are:

The Federation of Wine & Food Societies Of Australia Inc: www.wineandfood.org.au 

Members Login: FWFSAmember

Password: Member$01

Kind regards, and I look forward to catching up on Saturday,

Mal 

History

Ancient History

As this week we celebrate 800 Dinners some of you might like to take another look at this document. It dates from 1991 and records the first 500.

http://www.mediafire.com/file/yu22rcduy45/500th_Dinner.pdf/file