BWFS

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/