BWFS

708th Dinner – 16th DECEMBER 2010 MASONS CAFE President: Rob Campbell ** CANAPES Toasted sourdough briocheLabne and citrus cured salmon Wonton with Asian duck Caramelised onion and goat cheese tart Pol Roger 1999 champagne ** FIRST COURSE Potted tarragon prawns with warm toast Domaine de Caves Priere Sancerre2007 SECOND COURSE Mushroom Terrine with spiced roasted mushrooms and rosmary and onion foccacia Conti Costanti Rosso di Montalcino 2007 **** THIRD COURSE Slow cooked lamb with yendon truss tomatoes and smashed potatoes Brands The Patron Cab Sav 2004 St Hugo Cab Sav 1998 FOURTH COURSE Pork Belly asian style Paringa Estate pinot noir 2006 DESSERT Home made mince tart with rhubarb icecream and fresh cherries Chareau Reynella vintage port 1996 Chef: Viv Mason Food Master: Les Dickinson Winemaster : Phil Dover

Invitation to the December Dinner Members are advised that the 708th meeting will be on Thursday December 16th 2010 At Mason's Cafe Mair St, Ballarat At 7.00pm Guest Food Master: Les Dickinson Wine Master: Phil Dover Dress Smart Casual Guests are most welcome Electronic banking via account: ANZ BSB 013 520 ACCOUNT 008699266 is recommended. Cost $120 per person Reply to Les Dickinson mailto:dickinson8@bigpond.com RSVP Monday December 13th 2010 Because many people will be unavailable, all members to confirm attendance, including automatics.

SUNDAY 28TH NOVEMBER, 2010 -707TH FUNCTION Venue Sails @ the Yacht Club PRESIDENT: ROB CAMPBELL CANAPES Chef's Selection Pierre Peters NV Champagne ENTREE 1 Crispy Skinned Atlantic Salmon with Capsicum Piperade & Salsa Verde Rais Baixas Albarino A20 2008 Telmo Rodriguez Basa 2008 ENTREE 2 Duck Terrine / House Pickled Vegetables/ Red Onion Jam / Wild Roquette Salad / Smoked Beetroot / Ciabatta Crisps / Apple Balsamic Guigal Cotes du Rhone 1999 MAIN Twice Cooked Crispy Golden Plains Pork Belly / Spiced Pear Chutney / Apple & Walnut Cous Cous Wynns John Riddoch Cabernet 1998 Wynns Michael Shiraz 1998 DESSERT Nectarine Frangipane Tart / White Peach Sorbet / Mango Panna Cotta / Raspberry Coulis Ch Filhot Sauternes 1997 CHEF: ADRIAN MURFET FOOD & WINE MASTER: JOHN NELSON

Borat shows us how to taste (and annoys a few serious drinkers).

Invitation to the November Ladies' Lunch Members are advised that the 707th meeting will be on Sunday November 28th 2010 At Sails at the Yacht Club Lake Wendouree Ballarat At 12.00 pm Food Master: John Nelson Wine Master: Phil Dover Dress Lounge Suit Guests are most welcome Electronic banking via account: ANZ BSB 013 520 ACCOUNT 008699266 is recommended. Cost $120 per person Reply to John Nelson kjnel12@gmail.com RSVP Monday 22 November

Luigi and I would like to remind members that they are always welcome to purchase Warrenmang and Bazzani wines at Cellar Door Price, less 20% discount. Order Form and Tasting Notes attached. If you need any further information, please don’t hesitate to contact me. athalie@warrenmang.com.au Also, on Monday prior to Melbourne Cup, 1st November, there is a LONG LUNCH WITH LUIGI AT WARRENMANG VINEYARD & RESORT – starting at Noon, 3 courses and 6 premium vintage wines including 2003 Magnum of Black Puma Shiraz, fantastic value for Money $65 per person. http://www.mediafire.com/?4jrxn2rdh6hhd48 http://www.mediafire.com/?oiwxq5ob24dj8mf

Maybe the most interesting wine of the night at Brim-Brim on Thursday last was the Running Bulls Tempranillo. This wine is available at Nick's Vintage Direct http://www.nicks.com.au/Product/View/2008-Running-with-Bulls--Tempranillo/482920

October 21st Brim Brim Pavillion President Rob Campbell CANAPES Tôm Bao Mia Prawn on sugar cane Saigon Nem Cuôn Huê‘ Rice paper rolls with pork and pickled prawn The Centre Com Nep Chien Fried Sticky rice North Pierre Peters Blanc de Blanc NV FIRST COURSE Pho bo Beef noodle soup Dopff Gerwurtztraminer Grand Cru 2004 ** MAIN COURSE Muc Xào Can Toi Charred squid The Coast Cá Nuong Lá Chuôi Banana leaf wrapped and grilled trevally The Centre Blank Riesling Rosenbourg 2001 Pfaffenheim Gerwurztraminer 1997 ** Bun Cha , Lon Kho Tiéu & Com Sen Hue Pork grilled Hanoi Sticky rice and pork in lotus leaf The Centre Caramel pork Hanoi Ca Tim Nureng Vei Toi Ot Grossett Pinot Noir 2003 Rafa Vineyards Running with Bulls Tempranillo 2009 Ca Tim Nureng Vei Toi Ot Smoky eggplant, chilli, basil and garlic Rau Murông Xà Toi Water spinach and garlic The Mekong Delta * DESSERT Xoi Dua Sticky rice balls Petit fours Fresh Asian fruit Dr Loosen Urziger Wurzgarten Riesling Auslese 2...

At the beginning of the year the committee made the decision to reduce the number of wines purchased and increase the quality. One of our recent investments fits this aim. For more information http://www.kusudawines.com/english/history/index.htm

Invitation to the 706thDinner Members are advised that the 706th meetingwill be on Thursday October 21st 2010 At Brim Brim Hastie St Buninyong At 7.00pm Food Master: Ross Wilkie Wine Master: Phil Dover Dress Lounge Suit Guests are most welcome Electronic banking via account: ANZ BSB 013 520 ACCOUNT 008699266 is recommended. Cost $120 per person Reply to Ross Wilkie 53312105 0418819675 RSVP 17/10/10

Sunday 31st October Pyrenees Escapade 11.00am-4.00pm A European Wine and Food Weekend. Join in the festivities focussing on local wines and the region's quality produce in european inspired dishes. Activities include an International Master-class, wine option challenge, petanque tournament, musicians and door prizes every hour. Entry $20 per person includes souvenir festival wine tasting glass, and festival carry bag. International Master-class $40 (limited seats available), Tasting plates $10 - purchase at the event. LOCATION: Avoca Turf Club Function Centre CONTACT NAME: Kate Kirkpatrick 0408 414 660 EMAIL: info@pyrenees.org.au WEB: http://www.pyrenees.org.au/escapade/index.htm See below for links:- http://www.mediafire.com/?pphqliy67vttlrn http://www.mediafire.com/?ctr3ufcrtaqxojc

Please find attached preliminary details for the 2011 Victor Gibson Weekend to enable preregistration for this event http://www.wineandfood.org.au/Miscellaneous/victorgibson.htm An editable doc document is attached which may be emailed to your membership, completed and emailed back to John Higginson thus providing the organisers with preliminary information so a registration form may be mailed direct to them and your society. The pdf attachment is in a format that can be printed and circulated within your membership These two forms will be posted to the FWFSA web site by end October 2010 We look forward to catching up with your members in April 2011 Copies of the documents are also being mailed to all Societies http://www.mediafire.com/?d1f5lrm9q1dehil http://www.mediafire.com/?23hjpm45bwdcu98

705th Dinner September 16th 2010 The Ansonia Hotel on Lydiard President Paul Hemming Canapés Orange pepper pâté served on herbed croutons Californian rolls filled with fresh salmon & wasabi Baked tart filled with’ ricotta n’ champagne onions Rice paper rolls filled with poached chicken & pea puree Bella Vista Cuvee Brut NV Entree Salmon Chowder Rich creamy potato n’ garlic soup topped with smoked salmon & fresh dill Tyrells Vat 47 Hunter Chardonnay Third Course Japanese Scallops Seared scallops wrapped in Italian prosciutto, served in natural sea shell with sweet & tangy mango couli Leo Buring Clare valley Reisling 2002 Fourth Course Lambs Fry Tender Lamb livers fried with panchetta, served on crusty ciabatta finished with red wine jus Balgownie Estate Cab Sav 1999, Seppelts Great Western Cab Sav 1998, Chateua Paveil du Luze 1970 Dessert Cherry trifle Rich layered trifle filled with liqueur cherries orange sponge, Crème Tissiere, whipped cream & topped...

The Pinot G spectrum is a marketing device to promote pinot gris or grigio. It's all part of the forthcoming ban on EEC listed names. We should expect more, see this for more info; http://www.pinotg.com.au/the-science/ . Decide where you fit on the spectrum!

Invitation to the Dinner Members are advised that the 705th meeting will be on Thursday September 16th 2010 At Ansonia on Lydiard Lydiard St Nth Ballarat At 7.00pm Food Master: Bob House Wine Master: Phil Dover Dress Lounge Suit Guests are most welcome Electronic banking via account: ANZ BSB 013 520 ACCOUNT 008699266 is recommended. Cost $120 per person Reply to Bob House 10 Parker St Ballarat 53315461 mailto:house@ncable.net.au RSVP 12/9/10 Check the blog-site for details about the wine auction:-http://ballaratwinefoodsociety.blogspot.com/2010/08/wine-auction.html

Auction of Excess Cellar Stock   Your Committee has decided to dispose of some 'excess' wines and to convert their value into new wines, to upgrade our Cellar.   The wine has been conservatively valued. by MW Wine Auctions. at around half current market value (if available). Please see the attached quotation. http://www.mediafire.com/?0mr3nnk82cw7ucr   The first offer is to our members. by 'silent auction' :- if any of the wines interest you, write your bid next to the value given (which must equal or exceed it), then indicate the number of bottles you are bidding for.   Please forward your bids to me, either by email to; harrypc@netconnect.com.au , fax to; 03 5333 5564 or mail to; Box 192N, Ballarat North 3350, by September 13, 2010.   Successful bidders will receive a 10% discount off their total purchases.   Jim Patterson,  Cellarmaster   PS Ring me on; 5331 1929, if your have any queries.

704th Dinner – 19th August 2010 Europa Cafe http://www.europacafe.com.au/ President: Rob Campbell ** CANAPES Mini fillet mignon with hollandaise sauce Kingfish ceviche Smoked salmon with tomato sorbet on parmesan crisps Sharmans Tasmanian reisling 2000 ** FIRST COURSE Beef carpaccio with baby capers and wild rocket Cullen Cabernet Sav Merlot 1996 SECOND COURSE Fennel soup with chorizo pear and parmesan ravioli Stonehaven Reserve Chardonnay 2000 Castro Martin A20 Albarino 2008 **** THIRD COURSE Beef cheeks on blue cheese polenta with roasted beetroot and Jerusalem artichokes Stanton and Killen, Jack’s Block Shiraz 1998 Bannockburn Shiraz 1998 DESSERT Oeufs de la neige with Bombolino Triana Hildago Pedro Ximinez Chef: Adam Rasmussen Food Master: Jim Patterson Winemaster : Phil Dover

Never underestimate the desire of a Frenchman to open a bottle of wine. This video shows how to do it when you've mislaid the corkscrew.

Invitation to the Dinner Members are advised that the 704th meeting will be on Thursday August 19th 2010 At The Europa Cafe Sturt St Ballarat At 7.00pm Food Master: Jim Patterson Wine Master: Phil Dover Dress Lounge Suit Guests are most welcome Electronic banking via account: ANZ BSB 013 520 ACCOUNT 008699266 is recommended. Cost $120 per person Reply to Jim Patterson 0418881414 mailto:harrypc@vic.chariot.net.au RSVP 15/8/2010

703rd Dinner-17th July 2010 Sovereign Hill Charlie Napier Hotel President Rob Campbell ** Canapes Sweet potato and sage puree with caramelized onion Tuna tartare with avocado and mango with caramelized garlic Pol Roger Vintage Champagne 1998 ** First Course Pan-seared chicken livers with smoky bacon, fried sage leaves and Marsala On bruschetta with marjoram and Gorgonzola mascarpone Port Phillip Estate Pinot Noir 2003 ** Second Course Smoked Eel, crispy Pork belly with roast beetroot, sour cream, avocado oil and micro herbs Pascal Jolyvet Sancerre Pouilly Fume 2007 Savaterrre Chardonnay 2006 ** Third Course Beef Wellington, porcini mushrooms, Parma ham on truffled polenta with beef jus Best’s Great Western Thomson Family Shiraz 1994 Wynn’s Michael hermitage 1990 ** Dessert Vanilla panacotta with raspberries, chocolate sable bicuit crumble Chateau Coutet Barsac 1989 Chef Matthew Milner Food Master Dennis Chamberlain Wine Master Phil Dover

This vintage described by Robert Parker as "once in a generation", has prompted the Committee to buy Bordeaux en primeur. Hopefully we'll all live long enough to enjoy it. It's truly an expression of faith in the longevity of the society. It'll be at its prime in 2025. I'm aiming to be there. How about you? Once Upon a Time (1899, 1929, 1949, 1959, 2009)

Members and their partners are advised that the 703rd meeting, The Winter Ladies’ night Will be on Saturday July 17th, 2010 At Sovereign Hill, Charlie Napier Hotel At 7.00pm Food Master: Dennis Chamberlain Wine Master: Phil Dover Dress; Dinner Jacket or equivalent Guests are most welcome Electronic banking via account: ANZ BSB 013 520 ACCOUNT 008699266 is recommended. Cost $120 per person Reply to Bob House, 10 Parker Street Ballarat 3350 ballaratwineandfood@gmail.com RSVP 12/7/10 Please, everyone (even automatics) reply, give details of your partner and any special food needs. This is one of the special events of the year, be sure to come, with your partner and friends. Dennis’s email is dead, anyone who has replied to him, send again

Super Tuscans The term "Super Tuscan" describes any Tuscan red wine that does not adhere to traditional blending laws for the region. For example, Chianti Classico wines are made from a blend of grapes with Sangiovese as the dominant varietal in the blend. Super Tuscans often use other grapes, especially cabernet sauvignon, making them ineligible for DOC(G) classification under the traditional rules. In 1968 Azienda Agricola San Felice produced the first ever "Super Tuscan" called Vigorello, and in the 1970s Piero Antinori, whose family had been making wine for more than 600 years, also decided to make a richer wine by eliminating the white grapes from the Chianti blend, and instead adding Bordeaux varietals (namely, Cabernet Sauvignon and Merlot). He was inspired by a little-known (at the time) Cabernet Sauvignon made by relatives called Sassicaia, which openly flouted the rules set down for traditional wines in Tuscany. The result was one of the first Super Tuscan...

The Wine & Food Society of Ballarat 702nd Dinner 17/6/10 @ Campana’s Cellar President Rob Campbell Canapés Little Beef Wellington Barramundi confit Toasted Parmesan roll NV Lanson Black Label First Course Scallops in sugar cured bacon artichoke barigoule, tomato essence 2000 Grosset Piccadilly Chardonnay Second Course Charcuterie; Berkshire and Large English Black piglet 1997 La Bernadine Chateau Neuf du Pape Third Course Bollito misto; ham, cottechino sausage, root vegetables, salsa verde, beetroot 1985 Antorini Tignanello, 1996 Cape Jaffa Shiraz Dessert Brioche, preserved fig pudding, quenelle of Cosford, couveture chocolate, cream 1990 De Bortoli Noble One Food Master Dennis Chamberlain Wine Master Paul Hemming

Members are advised that the 702nd meeting will be on Thursday June 17th 2010 At Tony Campana’s Vintage Wine Cellars Armstrong St Nth Ballarat Chef, Peter Ford At 7.00pm Food Master: Dennis Chamberlain Wine Master: Paul Hemming Dress Lounge Suit Guests are most welcome Electronic banking via account: ANZ BSB 013 520 ACCOUNT 008699266 is recommended. Cost $120 per person Reply to DENNIS CHAMBERLAIN. 7 St Glen’s Way. Lake Gardens.3350 Chamberlain.Dennis.DK@edumail.vic.gov.au RSVP Don’t forget the Ladies’ night in July An extra effort to recruit guests for this Dinner would be appreciated Want to know more about Waygu? Check the blogsite:- http://ballaratwinefoodsociety.blogspot.com

701st Dinner – 29th MAY 2010 The LYDIARD WINE BAR President: Rob Campbell ** CANAPES Prawn on betel leaf with chilli jam Grilled beef with chilli tomato relish Nackenhelm Rothenberg Riesling Trocken Erstes Gewachs Gunderloch 1998 ** FIRST COURSE Poached Marron tail and Marron consume with white bean and tomato O’Leary Walker Polish Hill Riesling 2004 SECOND COURSE Half roast pigeon with almonds and figs Tomboy Hill Pinot Noir 2003 Cullen Cabernet Merlot 1995 **** THIRD COURSE Rib Wagu beef with pine mushrooms onions and red wine jus Penfolds St Henri Shiraz 1993 Metala Langhorne Creek Original planting Shiraz 1998 CHEESE Beaufort, Jean Grogne, Gorganzola piccante ,with home made crackers and condiments Chateau Filhot sauternes 1997 Chef: Damian Jones Food Master: Dennis Chamberlain Winemaster : Phil Dover

The Australian Waygu Beef Association is the largest outside Japan. For more information see the attached link:- http://www.wagyubeefathome.com.au/wagyuBeef.php

Invitation to the May Dinner Members are advised that the 701st meeting will be on Thursday 20th May 2010 At The Heritage Wine Cellar Lydiard St Nth Ballarat At 7.00pm Food Master: Dennis Chamberlain Wine Master: Phil Dover Guests are most welcome. Dress-Lounge Suit Electronic banking via account: ANZ, BSB 013 520 ACCOUNT, 008699266 is recommended Cost $120 per person Reply to DENNIS CHAMBERLAIN. 7 St Glen’s Way. Lake Gardens.3350 Chamberlain.Dennis.DK@edumail.vic.gov.au RSVP Monday 17th May Photos of the 700th Dinner on the blogsite http://ballaratwinefoodsociety.blogspot.com Keep in mind, Ladies’ Dinner July 17th

Good morning Dr Campbell, Would it be possible to add the following event to your site or promote to your members? Novotel Forest Resort in conjunction with Taltarni are pleased to present the Winter Winemakers Dinner on Friday 4th June at 6.30pm. This exciting and exclusive event gives the opportunity to get up close and personal with your favourite wineries while enjoying a delicious variety of dishes prepared by Novotel chefs using fresh local produce. Tickets are $90 per head and reservations are a must as pre-interest in the dinner has been impressive and spaces are filling fast! Call the hotel today on 5345 9600 to reserve your table. Any assistance you could provide would be greatly appreciated and if you should require further information please do not hesitate to contact me on the information below. Also please find attached the menu for the dinner. http://www.mediafire.com/?1kmddqiytjn

500th Dinner A record of the first 500 Dinners written by Peter Valentine has come to light ( thanks to Noel Edwards and Ken Baird). It makes fascinating reading see attached link:- http://www.mediafire.com/?yu22rcduy45

700th Dinner The Ballarat Wine and Food Society which was formed in December 1945 celebrated its 700th dinner in fine style at Craig's Royal Hotel on Thursday 15th April 2010. Chef Phillipe Dessrettes delighted the 32 members, former members and guests with original and exciting food served with aplomb in the Prince's Room which has been the venue for so many memorable occasions. The Society's 1800 bottle cellar was the source of French Champagne and Sauternes with the highlight of highlights being the bracket of 1990 Grange Hermitage and 1990 Penfolds Bin 707 matched to the main course of Cannon of Lamb and superb vegetable accompaniments. (pictured). See Links for all photos. The evening was made even more special with reminiscences from Mr Ken Kemp, Mr Ian Home and Dr David O'Sullivan who have served with great distinction and enjoyed the group over many years. The current President, Dr. Rob Campbell thanked the organising committee and observed that Dinner 700 shoul...

Andre Simon visited the Society on January 20th 1984. He was the joint founder of the Wine & Food Society in October 1933. He died in 1970.He believed that "a man dies too young if he leaves any wine in his cellar"; there were only two magnums of claret left in his personal cellar at his death. When in Ballarat, he was introduced to the members thus; President Dr Alexander, Secretary Dr Pern, Cellar Master Dr O'Sullivan, Food master Mr Baird, "Ah(he said)you must be ze patient". For more information see below:- http://en.wikipedia.org/wiki/André_Simon_(wine)

700th Dinner – 15TH APRIL 2010 CRAIGS HOTEL President: Robert Campbell CANAPES Chicken Terrine en croute Pear ,Meredith goat cheese wrapped in prosciutto Pea veloute shooter Moet Chandon Brut Imperial NV ENTRÉE Medallion of Garfish and Scallop mouse Morten Bay Bug Ravioli ,Oyster caviar and saffron sauce Chateau Carbonnieux Blanc(Pessac-Leognan) 2005 THIRD COURSE Pan fried breast of Squab leg confit, parsnip puree, dutch carrots and truffle jus Tamar Ridge Tasmania Pinot Noir 2002 Amisfield Central Otago Pinot Noir 2002 FOURTH COURSE Cannon of Lamb with olive and basil ,duo of potatoes mille feuille,spinach timbale andturnip jus Penfolds Bin 707 Cabernet Sauvignon 1990 Penfolds Grange Hermitage 1990 DESSERT Michael Unwin’s Shiraz “Dessert” Jelly,granite,citrus cream and tuille Chateau Rieussec Grand Cru 2001 Chef: PHILLIPE DESSRETTES Food Master: DENNIS CHAMBERLAIN Winemaster: PHIL DOVER

Invitation to the April Dinner Members are advised that the 700th meeting will be on Thursday April 15th, 2010 At Craig’s Hotel Lydiard St, Ballarat At 7.00pm Food Master: Dennis Chamberlain Wine Master: Phil Dover Guests are most welcome Dress-Black Tie Electronic banking via account: ANZ BSB 013 520 ACCOUNT 008699266 is recommended. Cost $120 per person Annual Subscription $250 (if not already paid) Reply to DENNIS CHAMBERLAIN 7 St Glen’s Way. Lake Gardens.3350 Wine & Food Society of Ballarat RSVP Sunday 11th April Don’t know what Umami means? Check out the new blog site http://ballaratwinefoodsociety.blogspot.com/

For those of you, like me, who had never heard of Umami before Mal Anderson mentioned the word, when speaking of the rolled lamb on Thursday last, take a look at this; http://en.wikipedia.org/wiki/Umami . Umami is the fifth taste, sweet, sour, salt, bitter and umami, meaning savouriness. There is an excellent article by Fennela Souter in this weekend's "Good Weekend" about taste and super taste. It's all about the number of taste buds we have and the density on the tongue. I'll try to obtain a copy; watch the Links box. Maybe we should have a W&F meeting with some chemical testing, to determine how many of us are "super tasters". Anyone have access to PROP (6-n-propylthiouracil)?

March 2010, Dinner 699 @ Café Lekker Finger foods Sardine cake salsa verde Gazpacho shooter Blanke tokay pinot gris pategarten 2001 Umani ronchi verdicchio casal di serra 2003 Entrée Ginger Duck and udon noodle broth De Bortoli windy peak pinot noir 1999 Coldstreams hills reserve pinot noir 2004 Entree Lobster risotto with peas and saffron Piper Heisdesck NV Entree Rolled lamb saddle stuffed with spinach and wild mushrooms, silky mashed potato baby roasted beetroots, pan jus Vasse felix Margaret river cab sav 1995 Orlando st hugo cab sav 1998 Dessert Muscat poached pear and pistachio cake, with vanilla bean en glace Gramps botrytis Semillon 1999 Chef Ben Veldhuis

ANNUAL GENERAL MEETING DINNER 698 GEE CEES - 18TH FEBRUARY 2010 Present – Rob Campbell, Paul Hemming , Brian Hassett , John Nelson, Dennis Chamberlain , Tony Campana, Phil Dover, Dean Stephens, Luigi Bazzani, Jim Patterson , Wayne Spring, Degan Murphy , John Stickland, Mike Sheedy, Les Dickinson , Ross Wilkie Apologies David O’Sullivan , ,Andrew Lewis, Don Moss , John Williams, Bob House 1. Minutes of 2009 AGM Moved Jim Patterson, seconded Mike Sheedy. 2. Matters arising from Previous AGM a. Admission of Women and Membership drive. It was decided that the Committee would re-assess the Society’s feelings regarding admission of Female Members. 3. Reports a. Treasurer Mr Jim Patterson The Treasurer’s Report was accepted subject to the Auditor’s opinion being satisfactory. Moved, Jim Patterson, seconded, Brian Hassett. b. Food Master Mr Dennis Chamberlain c. Wine Master Dr Phil Dover d. Cellar Master Mr John Nelson e. President Dr Pau...

Members are advised that the 699th meeting will be on ThursdayMarch 18th, 2010 At Café Lekker Doveton St, Ballarat At 7.00pm Guest Food Master: Bob House Wine Master: Phil Dover Guests are most welcome. Dress-Lounge Suit Electronic banking via account: ANZ BSB 013 520 ACCOUNT 008699266 is recommended. Cost $120 per person Annual Subscription $250 (if not already paid) Reply to Bob House, 10 Parker St Ballarat VIC 3350 Wine & Food Society of Ballarat RSVP Friday 12th March Be sure to check out the new blog site http://ballaratwinefoodsociety.blogspot.com/

If you are like me, you'll find a pc is a good friend but a bad enemy. Why does it go crook when you need it most? Most likely you've picked up malware. This is the sort of thing your mother warned you about and I'm sure you remember her advice; protection! This is now easy with Immunet, it's free upgrades automatically, always on and can help. I've been an Immunet user for 4 months and highly recommend you try, see the link in the sidebar. Sadly, this is no use for those Apple Mac geeks who now, I think, are the majority of our members.

Dear Society Members. As many clubs haven't met by 15th February, our Early Bird Registration date, we are putting back Registration to the 15th March.To re-cap the main highlights of the Convention.Pre Convention will begin with a two day tour of Auckland's own tropical-island paradise, Waiheke Island, including wine and olive tastings,fine dining and unsurpassed vistas. This will be followed on Friday by a trip to West Auckland wineries hosted by the Dalmation fathers of the NewZealand wine industry. The cost of this will be $NZ775 or $NZ700 for "earlybird" bookings. The Convention will start with a "meet & greet" at the Convention Hotel before heading to Clevedon for an Italian evening.On Saturday we will visit the wonderful food & wine area of Matakana and in the evening dine at a historic Devonport Hotel, with one of the best known NZ wine personalities as M.C.Following the AGM on Sunday there will be lunch at the yacht club on Takapuna beach, w...

670th Dinner 18th February 2010 AGM Gee Cee’s President : Paul Hemming CANAPES Oysters with chardonnay dressing Steak Tartare Moet and Chandon NV ENTRÉE Chicken and Avocado Tian Eileen Hardy Chardonnay 2004 FIRST COURSE Seared Ocean Trout on citrus risotto with wild rocket and black truffle Penfolds Eden Valley Riesling 2004 Domaine Christian Moreau Vaillon Premier Crue 2004 MAIN COURSE Slow roasted Pork belly on a bed of black pudding mash with panfried asparagus semidried tomatoes with a roast garli jus Hanging rock Shiraz 2002 Mornington Estate Pinot Noir 2000 DESSERT Apple Charlotte with fruit compote with honey and cointreau yoghurt Chateau Climens 1986 FOODMASTER : Dennis Chamberlain WINEMASTER :Philip Dover CHEF Mark Parsons

President’s Report to AGM, Wine and Food Society of Ballarat Gentlemen, It is my pleasure as President of the Society, to present the Annual Report at this year’s AGM. Despite our Society’s relatively small number of members, we continue to enjoy the benefits of a Cellar, laid down over many years by current and past-Cellar Masters. This enables us to enjoy our monthly dinners at the various establishments in Ballarat, accompanied by wines that few of us would be able to otherwise enjoy on a regular basis. Over the past 12 months we have visited 8 different restaurants, and included some new venues for the first time. I am sure many of you will recall our May dinner at Heritage on Lydiard and the subsequent decision to hold our mid-year Ladies function at the same venue, which was a tremendous success. We also sampled Harry Lime’s for the first time and enjoyed a most enterprising and enjoyable evening at Tony Campana’s Stockade Cellars with Peter Ford as our chef for the evening. The ...

Winemaster’s report It is with great pleasure that I present my first winemasters report for the year 2009. This year has been a rapid learning curve for someone who is a self confessed foodie, as opposed to an experience wine connoisseur. I must congratulate our foodmaster; Dennis Chamberlain for organising some memorable meals and interesting wine /food matching exercises. Some challenging matches at times worked, the Borsch beetroot soup with the Pascal Joylet Sancere Pouilly Fume comes to mind and other dishes were impossible to match, such as Peter Ford’s greek salad ‘cheese course’. I have learnt that, you never serve a red and a white with the same dish and a good dry sherry will go with a broad range of food. The approving nod from the cellarmaster has told me I have gone close to a good match. I hope, in my second year, I will be able to continue this challenging but enjoyable duty. Philip Dover

Invitation to the February 2009 Dinner and Annual General Meeting Members are advised that the 698th meeting will be on Thursday 18th February , 2009 At GEE CEES Ballarat At 7.00pm Food Master: Dennis Chamberlain Wine Master: Phil Dover Guests are most welcome. Dress –Lounge Suit Electronic banking via account: ANZ BSB 013 520 ACCOUNT 008699266 is recommended. Cost $120 per person Reply to DENNIS CHAMBERLAIN. 7 St Glen’s Way. Lake Gardens.3350 Chamberlain.Dennis.DK@edumail.vic.gov.au RSVP Monday 8th February

Cellarmaster’s report 10/2/2010 Mr President, gentlemen, it gives me great pleasure to present the Cellar-master’s report for 2009. I trust that you will all have had a chance to look at the cellar list and associated information that should have come to you by e-mail (see link below). You may note that the two areas of interest probably relate to wines purchased for the year and wines that we have consumed during our various functions. The number of wines consumed is somewhat greater than the wines purchased, and I think this is a trend we will need to maintain. I have made every attempt to use my funds to purchase a smaller number of quality wines, which has basically been my philosophy during my five years as cellar-master. During this period I have managed to re-format the cellar into what I think is a user-friendly arrangement, both on paper and also in the cellar. With the help of Karin, I think we now have an Excell spreadsheet which allows the balance of wines to be adjusted on...