BWFS

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 19 th July 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

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’ P...

Wine Purchase

Craig’s Hotel, Lydiard St. Ballarat.    17 th May 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  Correspondanc e: 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...

Wine & Food Society of Ballarat Dinner 789 Annual General Meeting Thursday 17th May 2018 CANAPES Cheese Gougeres Smoked Salmon on Potato Blinis, Horseradish and Salmon Pearls Krug Grand Cuvee 2012 Eminence The Assembly ENTRÉE Lightly cured King Fish, Cultured Cream, Pickled Fennel and Yarra Valley Caviar 2005 Tyrrells Vat 1 Hunter Semillon 2009 Pooles Rock Semillon MAIN Hopkins River Porterhouse marinated in Blue Cheese, textures of Onion and Potato Gratin 2002 Penfolds St Henri 2009 Chateau Branaire Ducru Bordeaux 2005 Chateau Giscours Margaux DESSERT Apple Cider and Calvados Trifle 1990 De Bortoli Noble One Food Master: Andrew Lewis Wine Master: Andrew Bradley Head Chef: Shannon Easton Consulting Chef: Ian Curley

Members of the Society, It has again been my pleasure to be your President for the past 16 months. This year our Annual General Meeting is being held at a cooler time of the year and you will recall that the Constitution of the society was changed at a Special General Meeting to allow for the timing of the Society’s AGM to be moved to later in the year. This brings us into line with the FWFSA calendar year, as well as allowing us to hold it at a time when all are back from the Christmas break and therefore it should be somewhat easier for all statutory requirements to be completed and the dinner to be organised. I would like to thank all the members of the Committee for their assistance and contribution to the running of our Society over the past year, ensuring that it continues to function and flourish. I think you would agree that over the year, our Foodmaster Andrew Lewis, in his inimitable style,  has again taken us on an interesting and varied culinary jour...