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

Discount wine offer for members

Great to see you again last night!


Please find attached a special pricing list for our members for select local wineries. All sales through Alex at  alex.studiosigma@gmail.com


We should be able consolidate some orders... where there's a minimum of a doz or 1/2 doz that could be split between multiple members potentially.


Regards,

 

Paul Martino

 

Director

AF Sourcing


https://www.mediafire.com/file/wv1m26er1m3au91/RWSV_for_BWFS.pdf/file

Food master's report


Thank you for entrusting me with providing the venues and food for the Society over the past year.This role is exciting, nerve wracking and rewarding at the same timeYou never know how the Dinner is going to work out until it actually happens. However, working with all the venues, chefs and staff has, I trust provided the Members with a positive experience.

This year we dined at the following new venues:

The Canberra Hotel x2, Grainery Lane, The Goods Shed, Selkirk Stadium

During the year we had:

11 Dinners (March 23 – February 24ex January)

230 Diners (Ave 20.9 per Dinner)

41 Guests (Ave 3.7 per Dinner)

$118 Ave cost per head

$146 Ave receipts per head

Thank you to Wayne Spring for providing Primavera for a memorable Dinner with some of our Members providing memorable wines from their cellar.

Another highlight was our ‘Locals’ Dinner in February 2024 at The Canberra Hotel which was an idea from our President and one that should be become an annual event in the future.

I would like to thank John Coco for stepping into the role for a couple of months whilst I was away enjoying a holiday.

Andrew Bradley

5th March 2024

Cellar master' Report






In the year 1st April 2023 to 29 Feb 2024, purchases have amounted to 132 bottles, to a value of $5995. Consumption has been 118 bottles, with a value exceeding $6904. Current cellar holdings are 1385 bottles, at a value exceeding $82 559. These represent 10 countries (see below).

Purchases:

Antinori Riserva Tenuta Tignanello Italy Chianti Classico DOCG

Marc Bredif Vouvray Classic Marc Bredif France Vouvray

}sole e Olena Chianti Classico 'sole e Olena Italy Chianti Classico DOCG

Paolo Manzone Barbaresco San Giuliano Paolo Manzone Italy Barbaresco

Massolino Barolo Massolino Italy Barolo

Pieropan Soave Classico Pieropan Italy Soave Classico

Rolf Binder/Veritas Shiraz Hanisch Australia Barossa Valle


Tahbilk BDX Blend Old Block Vines Tahbilk Australia Nagambie Lake

A. Rodda Chardonnay Baxendale Australia Whitland

Alvear Pedro XimEnez Montilla-Moriles Solera 1927 Alvear Spain

Domenico Tappero Merlo Acini Perduti Vino da Tavola Italy Vino da Tavola

Pierre Peters Champagne Grand Cru Blanc de Blancs Brut CuvEe de REserve

Giacomo Borgogno & Figli No Name Italy Langhe DOC

Highbank Cabernet Sauvignon Family Reserve Australia Coonawarra

Highbank Single Vineyard Coonawarra Australia Coonawarra

Inama Soave Classico Vin Soave Inama Italy Soave Classico

Kumeu River Chardonnay Estate Kumeu River New Zealand

Feudo Montoni Catarratto Sicilia Del Principato Di Villanova Italy Sicilia

Pepper Tree Semillon Limited Release Trevena Australia Hunter Valley

Podere ai Valloni Colline Novaresi Sass Russ Italy

Antinori Villa Antinori Toscana IGT Italy Toscana IGT

Donnhoff Niederhauser Klamm Riesling Kabinett Germany

Bibi Graetz Testamatta Toscana IGT Italy Toscana IGT

Hardys Cabernet Sauvignon Thomas Hardy Australia Coonawarra

Hardys Shiraz Eileen Hardy Australia McLaren Vale

Jean-Noll Haton Champagne Extra Brut Intense France Champagne

Jacquart Champagne Brut Jacquart France Champagne



PRESIDENT'S REPORT

2023 was a strong year for both membership attendance at dinners and new members joining our Society. Numbers were consistently between 18-22 per dinner. We have also enjoyed a wonderful array of venues to choose from. Perhaps the variety of offerings is as strong as it has been in a while?

The role of President has been made easy with the help of a very strong and committed Committee comprising of Dean Stevens (Secretary), Andew Bradley (Food Master), Glenn Sharp (Treasurer), Andrew Rohan (Wine Master), Shaun English (Cellar master) and Anthony Singleton, (who was having a spell from a specific role after an elongated time as past President!). Thankyou gentlemen for making my time as President a smooth one!

The past year has been highlighted by the butchering of the French language by our much-loved Wine Master. It is almost a letdown then a French or Italian wine isn't on the menu! Also, this past year I must thank. Glenn Sharp for setting us up on XERO so invoicing for dinners is streamlined. Dean has been so organised and helpful with committee meetings and record keeping. Shaun has a really organised cellar and one that is very balanced and up to date with stock on hand! Finally, Andrew Bradley has helped grow the list of restaurants we support and in turn the local industries that benefit from our support.

A special thanks to Bob House who runs our blog and makes the trek from Melbourne every month by train.

Lastly, thankyou to all members who supported the Locals Dinner at the Canberra Hotel in February. It is a wonderful opportunity to showcase the regions wonderful wine and food businesses. It is my hope that this event might become an annual event with partners, moving forward.

Our Society is in great shape for 2024 and I looking forward to sharing many dinners with you all. Paul Martino

President 2022-2023

Menu Dinner 847



The Canberra Hotel


Thursday 22nd February 2024

CANAPES

Tartlet of Pork Rillete, Horseradish, Pickled Shallot

Pork Skin, Pepperberry Chevre, Balsamic Pearls.

Panni Puri with Bacon Mayonnaise


Redbank Sasha Sparkling Brut NV

Entrée 1

Albondingas - Pork Meatballs, Harissa Labneh, Fennel and Green Apple Salad.


Entrée 2

Pork Char Siu Bao 


Welshman's Reef 2022 Sauvignon Blanc

Black and Ginger 2022 ‘Lorelei’ Gewurztraminer


Main

Pork Neck Katsu, Pickled Daikon, Miso Eggplant, Pork Jus


2018 Redbank Sally’s Paddock

2017 Black and Ginger Malakoff Shiraz

2010 Bests Great Western Thompson Family Shiraz


DESSERT

Bacon Pot de Creme, Dehydrated Stone Fruit, Syrup, Pastry Crumb 


2006 Welshmans Reef Botrytis Semillon

Food Master: Andrew Bradley

Wine Master: Andrew Rowan

Head Chef: Jigs Liwanag






Menu Dinner 844


Thursday 19th October 2023

CANAPES

Whipped Blue Cheese, Potato Wafer, Honey

Roast Potato, Miso Mayo, Caviar

Tuna Cerviche, Lime

Jacquart Mosaïque Rosé- Bob House

Course One

Ocean Trout, Green Apple, Ginger and Citrus Salad

2002 Tyrrells Vat 1 Semillon- Wayne Spring

2021 Mader Pinot Blanc( Alsace)-Rob Campbell

Course Two

Duck Breast, Fig Purée, Slow Cooked Fennel, Five Spice

2014 Ata Rangi Pinot Noir- John Nelson

2015 Joseph Faiveley Chambolle- Musigny PC Les Charmes -Ross Wilkie

Course Three

Lamb, Cheddar and Potato Croquette, Black garlic, Remoulade


2005 Vassse Felix Cabernet SauvignonBrian Hassett

2019 Craggy Range Te Muna vineyard Pinot Noir – John Williams

CHEESE

Maffra Cloth Aged Cheddar, Maffra Tanjil Blue and Maffra Brie

1990 Noval LBV Port en Magnum- John Coco

DESSERT

Lemon Sponge, Lime with Choco Crumb, Raspberries and Orange Granita

2008 Domaine de la Pigeade Muscat de Beaumes de Venise- Adri Stickland

Food Master: Andrew Bradley

Wine Master: Wayne Spring et al

Head Chef: Jonny Brown

Menu Dinner 843

Mr Jones Restaurant 21/9/23

Canapes x 3: Rock oyster, wasabi leaf, finger lime, House smoked ocean trout, crisp skin, pomelo, Pork crackle, grilled chilli tamarind relish, egg, prawns floss

2016 Kreglinger Brut

Entrée: Crumbed pigs head terrine, king prawn, pickled eggplants & herbs 

2001 Weingut Max Ferd. Richter Brauneberger Juffer Riesling Kabinett
2016 Nik Weis / St. Urbans-Hof Bockstein Riesling Großes Gewächs

Main : Spiced & grilled Sher wagyu (marble score 8/9) celeriac, bone marrow sauce. Pont Neuf potato, curry leaf salt Grilled Broccoli, salsa Verde

2004 Penfolds Bin 389
2003 Wendouree Shiraz
2014 Paradise IV Shiraz The Dardel Moorabool Estate

Dessert:
 Chocolate mousse, blood orange jelly, rhubarb
2016 Weingut Keller Pius Beerenauslese

Chef Damien Jones