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