Menu Dinner 855

Wine & Food Society of Ballarat and Beefsteak & Burgundy Club of Ballarat

Combined Dinner 855

The Goods Shed

Thursday 17th October 2024

Canapes 

Hokkaido Scallop Ceviche, Pear Leche de Tigre

Smoked Cheddar and Truffled Pecorino Gougère

Beef Cheek Croquette, Hot English Mustard, Chervil

2016 Radenti by Freycinet Grand Vintage

Entrée 

Lamb Tartare, Spring Peas, Fermented Strawberry

2011 Marc Bredif Classic Vouvrey

2016 Leeuwin Estate Art Series Chardonnay

Main

Duck Breast, Duck Fat Potato, Blackberry, Soy Beans

2017 Brunello by Luigi

2015 Tolpuddle Pinot Noir

2014 Bass Phillip Pinot Noir

Dessert

Olive Oil and Citrus

Olive Oil Sponge, Ice Cream and Snow, Lemon Curd, Mandarin Gel, Orange and Cardamom

2006 Welshmans Reef Botrytis Semillon

Food Master: Andrew Bradley and Richard Ainio

Wine Master: Paul Martino, Peter Ludbrook and Glenn Sharp

Head Chef: Jonny Brown

Vale Hec Pidutti

Menu Dinner 853

Dinner 853

Underbar

Thursday 15th August 2022

On Arrival

                                          2013 Bests Sparkling Shiraz

Course 1

pumpkin, maple pecan

brioche, rosemary, molasses,pepitas

Course 2

chawanmushi, scallop, cucumber, daikon

2022 Savaterre Chardonnay

                                             Course 3

chicken, carrot, mandarin yoghurt

2021 Domaine Anita Morgan Gamay

                                          Course 4

beef, garlic, shallot, onion

2003 Wendouree Cabernet Malbec

2014 Highbank Single Vineyard Cabernet/Merlot/Cabernet Franc

2016 CW Furguson Franklin River Cabernet Merlot

Course 5

mille feuille, mascarpone, lemon, winter strawberry

2017 Le Tertre Du Lys D’Or Sauternes

Petit Four

dark & white chocolate, salted caramel, malt

Food Master: Andrew Bradley  Wine Master: Paul Martino

Head Chef: Derek Boath

Menu Dinner 850

Dinner 850

Grainery Lane

Thursday 16" May 2024

CANAPES

Crab and Daikon Ravioli

Prosciutto Cannoli, Roquefort and Melon

Acocado, Fruity Quinoa

2000 Laurent Perrier Brut Milesime

Entrée

Salmon en Papillote, Crab Sauce, Asparagus, Spinach, Heart of Palm

2013 Tyrell's Vat 1 Semillion

2013 Saint Joseph Marsanne Roussanne

Main

Confit Duck, Yuzu Purple Cauliflower, Mandarin Honey Jus, Squash

2008 Ata Rangi Pinot

2007 Gros Frere et Soeur Echezeaux

2008 Tom Boy Hill Ava's Picking

DESSERT

Petit Gateau

Chocolate, Mandarin, Almond, Meringue

Morris Vintage Port

Food Master: Andrew Bradley/John Coco

Wine Master: Paul Martino

Head Chef: Keshab

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 time. You 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 24, ex 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