BWFS

 Thursday 19th June 2025  Canapes . Braised lamb fritter, jus, mint oil . Mushroom arancini w truffle aioli . Seared scallop, lime creme fraiche, caviar  1. Seppelts Show Sparkling 2008  Entrée . Chicken Saltimbocca, potato gnocchi, pecorino  2. Chablis Premier Cru Fourchaume 2023  3. William Fevre Chablis 2014  (PALETTE CLEANSER Lemon sorbet)  Main . Sirloin Beef Strips, milanese risotto, vegetable ragu, parsnip  4. Glaetzer Shiraz 1999  5. Penfolds 707 Cabernet Sauvignon 2006  6. Mosswood Cabernet Sauvignon 2011  Dessert . Honey chai panna cotta, lemon gel, chocolate honeycomb paint, pistachio biscotti  7. Pizzini Brachetto 2022  Food Master: Anthony Singleton  Wine Master: Paul Martino  Head Chef: Zach

GRAINERY LANE Thursday 15th May 2025 Canapes  Rockling Brandade Tartlet- Pickled Garden Fennel - Furikake . Tea smoked chicken - Nam Jim - Crisp Wanton - Green Mango   NV Champagne Jacquart  Entrée  Gin cured ocean trout - Pebre - Compressed Cucumber – Nori   Heggies Estate Riesling 2018 . Seppelts Drumborg Vineyard Riesling 2016  Main  Shiraz poached fillet of beef - Charred Onion Puree - Chicory - Whiskey Cream Jus – Gribiche   Ashton Hills Pinot Noir 2010 . Giaconda Pinot Noir 2013  Tibooburra Solitude Pinot Noir 2008  Dessert  Sable Breton - Vanilla Cream - White Peach & Cardamom Milk Ice Cream   Chateau Guiraud Sauternes 2009  Food Master: Anthony Singleton  Wine Master: Paul Martino Chef; Ben

Wine & Food Society of Ballarat Dinner 860  Thursday 17th April 2025  Canapes  Spinach and Ricotta Baby Calzone  Sticky Chicken Skewer “Alla Diavola”  Saffron, Guanciale and Peas Croquette  1. Pierre Peters Grand Cru Brut Reserve  Entrée  Baked Provolone Cheese with Black Truffle and Mushroom Duxelles and San Daniele Prosciutto served with Focaccia  2. Sorrenberg Sauvignon Blanc Semillon 2019  3. Inama Soave 2021  Main  Crispy Pork Belly, Gratin of Potatoes, Braised Chickpeas with Cavolo Nero, Wine Jus  4. Australia Felix Sagrantino 2013  5. Lungarotti. Sagrantino Di Montefalco 2008  6. Patrick Ducournau. Chapelle Lenclos Madiran. Tannat. 1998  Dessert Delizia al Limone Lemon Gelato with Zesty Curd, Candied Lemon Rinds, Shortbread Crumb and Torched Meringue  7. Royal Tokaji Gold Label 6 Puttonyos Aszú 2017  Food Master: Anthony Singleton  Wine Master: Paul Martino  Head Chef: Chef Ben...

Thursday  20 th   March  2025 Canapes  Oyster , S easoned  S oy,  F inger  L ime Pickled  M ussels,  S amphire,  D ill,  S our  D ough Mushroon  S kewers,  S alsa Verde 20 1 3 Heemskerk Coal River Valley Chardonnay Pinot Noi r Entrée  Rock Flat H ead ,  S moked  T omato  W ater,  Le mon  B asil 2016 Tomboy Hill"The Tomboy" Chardonnay 2019 Clyde Park Block C Chardonnay Main Roasted  A ged  D uck  B reast,  R uby  G rapefruit,  W itlof ,  Dauphinoise  P otatoes 2008 Tibooburra Solitude Pinot Noir 20 08 Maison de Grand Espri t  Cote  de Nuits-Villages 20 16 For adori Teroldego Dessert Pineapple  T art  T artin,  L ime  I ce  C ream 2022 Sara cco  Moscato d’Asti Food Master:  Andrew Bradley Wine Master:  Paul Martino  & Shaun English Head Chef:  Damien Jones

For the Year Ending 31 December 2024 For presentation  at  AGM 20 March 2024 It has been a pleasure to serve as Tresure of the club for the past year.  Please find attached Financial Statements for the Year Ending 31 December 202 4 , comprising the Profit and Loss Statement  &  Balance Sheet for the Wine and Food Society .  Of note from the financials: Dinner Fees for the year were $34,409 (up from $30,930 LY) Cellar Fees were $13,200 ( up from $ 1 3, 650  LY) Dinner expenses were $29,435 ( up from $ 27,235  LY) Wine Purchases Were $14,316 for the year (up from ($8,465 LY) Moving forward it is becoming increasingly difficult to cover the dinner expenses with $150 per head.  It is recommended to increase dinner fees to $160.  Wine prices have also continued to increase Cellar fees for the year resulted in a deficit. The cellar has some gaps in it and the Wine master has requested more funds to replenish and restock the cellar. As such...

Ballarat Wine & Food Society Wine Master's Report 2024-2025. Having now completed one full year in the Wine Master role, feel like I am getting to know our cellar and perhaps your tastes? One aim I have for my time is to try and be a bit proactive in selecting some wines that are already at their peak and will only decline from here. To some extent those wines are at the pinot end of the wine spectrum! We just enjoyed our second year of the local’s dinner, where this year we featured both Best Wines and Eastern Peake Winery. Special thanks to Hamish (Bests) and Norman (Eastern Peake) for making the time to share both their wines and their respective wineries history while we were treated to magnificent food by Laim Downes at Black Cat Truffles. One trend I am noticing as a consumer of wine myself is the demand for grape varieties that sit outside those we typically grew up with. That combined with a desire to enjoy some of those grape varieties at a younger age, sometimes prese...

President's Report 2024/25 2024 was another great year for the Society, with strong attendances at most dinners, averaging close to 20 attendees. I would like to thank our food master, Andrew Bradley who introduced some new venues to our membership over the year. Highlights for me last year was the combined dinner with Beefsteak and Burgundy, the dinner we attended at the Underbar, as well as our most recent outing at Blackcat Truffles. The last 2 venues underscoring  our wonderful culinary scene, in what many would say was a difficult year for the sector. Thanks as well to our Wine Master Paul, who managed to serve up some wonderful wines, with out having to resort to ChatGPT (or so I’m told).   Having recently stepped out of that role, I can confirm that—even with our excellent cellar—the position comes with its own pressures. Each month, you must satisfy a discerning panel of dinner guests, and one wrong pour could see you (metaphorically) burned at the stake. Equal th...