719th Dinner held on 15th December 2011
JAPANESE RESTAURANT KAMBEI
President: Robert Campbell
Oyster Ponzu Oroshi
Minced Prawn
Piper Heidsieck
Salmon Avocado Sushi
Spinach, Shiitake and Enoki mushroom with white sesame and miso
Tyrells Vat 1 Semillon 2002
Sashimi Moriawase
Best available from market
Kikusui Junmaiginjo Sake
Hamachi Kama
Grilled Kingfish Wing sweet miso marinated with Yuza Sauce
Tyrells Vat 47 Chardonnay 2004
Chikuzen-ni
Braised chicken with Japanese seasonal vegetables
Japanese taro, lotus root, konnyaku yam cake carrot & snow peas
Ch. Thivin Cote De Brouilly Godefroy Beaujolais 2009
Wagyu Beef Steak
Special miso based sauce with truffle, shiitake & enoki mushrooms
Steamed Rice and Miso Soup
Le Vieux Donjon 2000 CNdP
Kizakura Yamahai Sake
M Roll
Sweet red bean paste with marscarpone
Tateyama Umeshu
plum wine made from sake
CHEF Yutaka Kimura
FOOD & WINE MASTER John Nelson
December Dinner 719 Menu
December Dinner 719
Invitation to the December Dinner
Members are advised that the 719th meeting
will be on
Thursday December 15th 2011
At
Kambei
501 Main Rd
At 7.00pm
Food Master: John Nelson
Wine Master: John Nelson
Dress Casual
Guests are most welcome
Electronic banking via account:
ANZ BSB 013 520 ACCOUNT 008699266 is recommended.
Cost $120 per person
Reply to John Nelson
RSVP Sunday December 11th
Menu Dinner 718
718th Dinner – 18th October 2011
Partners night and David O’Sullivan Commemorative Dinner
Quest Apartments
President: Robert Campbell
CANAPES
Twice Baked Crab soufflé
Quenelle of Eel tobiko and daikon
Moet Chandon champagne 2000
FIRST COURSE
Seared scallop prawn essence prawn oil and Asparagus
Domaine des Ballandors (Quincy) 2008
SECOND COURSE
Crisp Duck Sticky pork confit beetroot beetroot jus Celeriac mousse
Tomboy Hill Pinot noir 2003
Savaterre Pinot Noir Beechworth 2006
THIRD COURSE
Beef sirloin @60 pedro ximinez beef cheek Roesti Cavolo nero
Landsborough Shiraz (Geoff Oliver) 2002
Penfolds Bin 389 Cabernet Sauvignon 1998
DESSERT
Peach tarte tatin Brulee Melba sauce
Ch Lafaurie-Peyraguey 2001
Chef: Peter Ford
Food Master: Bob House
Winemaster Phil Dover
Invitation November Dinner 718
Invitation to the November Dinner
Members are advised that the 718th meeting
Ladies' night and David O'Sullivan commemorative
will be on
Friday November 18th 2011
At
The Quest Apartments
7-11 Dawson St
At 7.00pm
Food Master: Bob House
Wine Master: Phil Dover
Dress Lounge Suit
Guests and Partners are most welcome
Electronic banking via account
ANZ BSB 013 520 ACCOUNT 008699266 is recommended.
Cost $120 per person
Reply to Bob House
ballaratwineandfood@gmail.com
RSVP Monday November 13th
Please send details of any food restrictions or preferences
Harsh wartime lessons led to soft spot for migrants
KENNETH DAVID BAIRD,
DFC
PILOT, SOLICITOR
30-4-1914 -15-9-2011
By ANDREW BAIRD
and JILLlAN FOWLER
The vagaries of life dictated that Ken Baird be born on the kitchen table of his parents' house in Ballarat and that he should die peacefully 97 years later at
his home of 51 years just four doors down from his birthplace in Webster Street.
In between, he survived tours of duty as a bomber pilot in the Mediterranean region and over Europe in World War II when attrition rates over such a prolonged period were akin to survivors winning the lottery.
He became the first Australian flight commander of RAAF 460 Squadron operating under
Bomber Command in Britain, and went on to command a Royal Air Force base Church
Broughton in Derbyshire.
Anyone who has visited the Australian War Memorial in Canberra would have seen the
four-engined Lancaster bomber "G" for George on display; Ken flew a stand - in "G" for George on a bombing raid over Mannheim in south-western Germany on August 9, 1943.
He flew 25 bombing raids over Europe and 56 around the Mediterranean, logging more
than 300 operational hours during his two tours of duty. This was a rarity at a time when aircrew in 460 Squadron, which suffered the largest number of casualties, survived an average of just five operations.
As flight commander, he sent his aircrew out almost every night knowing one or two air-craft would not return. Such were the odds of being shot down that by the time he had completed six sorties as flight commander, he was that flight's longest surviving pilot. The statistics of 460 Squadron, rated the most efficient RAAF unit during the war because of the high serviceability of its aircraft and (amazingly) aircrew, tell the brutal story: it operated the most raids of any RAAF squadron, and was credited with the greatest tonnage (24,856 tons) of bombs dropped. It also lost 181 aircraft on operations and 1018 aircrew were killed, of whom 589 were Australians the highest toll of any RAAF unit.
That Ken survived, especially early in his deployment, is testament to his skill and the afore-mentioned vagaries of life. So desperate was the need for front-line pilots that he had just 50 hours dual and 38 hours solo flying experience when he
entered the fray. He would later described himself as "under trained"; pilots would later have more than 200 flying hours before becoming operational.
He was blooded during a four-month deployment to Malta, from where he flew initially as co-pilot on bombing raids over North Africa, Sicily, Italy and one flight to Greece.
Ken, the youngest of five children, was born in Ballarat to Eleanor and Robert Baird. His father was a solicitor who started Baird & Baird in 1898, and was still practising when he died in ~57 at the age of 87. Ken was-educated at Ballarat
College, and completed the last two years as a boarder at Scotch College in Melbourne, before going on to Melbourne University as a resident at Ormond College. A talented oarsman, he rowed with Ballarat, Scotch and Ormond colleges as well as Melbourne University, where he gained a rowing blue. His passion for rowing never diminished.
He completed his law degree in 1938 and returned to the family law firm in Ballarat, before joining the air force in 1940. He would laugh and say he joined the air force because the recruiting office was closer than the army's yet another vagary.
He was sent to Sydney and Narrandera for basic training before being shipped to Canada in 1941 for further flying training as part of the Empire Air
Training Scheme. In August 1943, Ken was awarded the Distinguished Flying Cross, which was form- ally presented to him at Buckingham Palace by King George
VI. The citation noted that he had pressed home his attacks with calmness andcourage on targets such as Dusseldorf, Essen and Duisburg despite intense opposition.
In 1944, he was promoted to the rank of wing commander, and later that year appointed commanding officer of the RAF Station, Church Broughton. During that period his duties included assessing candidates for their suitability to be com-
missioned. When he heard one particular candidate had studied law, he asked him: "What is a tort?" "Sir, it's a civil wrong," replied the candidate, and was
immediately judged as perfectly suited to be an officer. Kenneth Marks, who went on to be a judge of the Supreme Court, never let him forget it when he later visited the Ballarat circuit.
In yet another of life's twists, shortly after he had returned from the war, Ken was visited by two men in suits. They invited him to stand as the local member for the National Australia Party (later the Liberal Party). He declined, informing them that he supported Labor. Apparently, as Ken would tell it, they went off and found "a young chap" from the bush called Henry Bolte who went on to become Victoria's longest-serving premier.
Ken, for his part, resumed work as a solicitor, later becoming a partner at Baird & Baird, working with his father, Robert, and uncle, Matthew, a member
of the Victorian Parliament.
For many decades he contributed to Ballarat College in an honorary capacity as rowing coach, secretary and president of the Old Collegians, and as secretary and chairman of the School council. He was council chairman in 1974 when the decision was made to amalgamate Ballarat College with Clarendon College.
When he retired as council chairman in 1984, Ken had served the school in a number
of capacities over a 45-year period. He was instrumental in establishing and supporting the college's first funding appeals at a time when it was struggling
financially and receiving little government assistance.
He was also a friend and mentor to four consecutive principals, and the Ballarat
Clarendon College boatshed is named after him.
The senior partner at Baird & McGregor for many years, he was a man of high principles. His word was his bond.
Ken was also a generous man who trusted people. He lent money to migrants from post- war Europe who wanted to buy a home or business; his wartime experiences gave him great empathy for the hardships many of the migrants had suffered, including difficulty in getting bank loans without backing. His "helping hand" initiative was the beginning of Ballaratfinancecompany Webster Investments, now W&D Finance.
An early conservationist, Ken had a keen interest in the environment, a great love of bird-watching, and a broad knowledge of Australian flora and fauna.
He was an early member and later president of the Ballarat Wine and Food Society, on the board of management of St Andrew's Kirk and president of the Ballarat branch of the RAAF Association, among his other community contributions.
Ken is survived by Joy, his wife of 63 years, daughter Jillian Fowler,· son Andrew, a third generation partner of Baird & McGregor, as well as six grand-children.
Menu Dinner 717
717th Dinner – 20th October 2011
SOVEREIGN HILL THEATRE RETIRING ROOM
President: Robert Campbell
CANAPES
Blue Cheese Arancini
Tartlet of Rare Beef, Caramelised Onion and Aioli
Seppelt GW Show Sparkling Shiraz 1987
ENTRÉE
Asparagus and Herb Salad with a Crisp Crumbed Poached Egg
Chateau Carbonnieux (Graves)2005
Ch du Layon 'Les Pastourelles'2002
MAINS
Spicy, Crisp fried Octopus Salad with a Sweet Chilli Dressing
Venison Fillet with a Tea Smoked Tomato, Portabello Mushrooms with a Sage Brown Butter and Celeriac Remoulade
Moss wood cabernet 1999
Birks wendouree cellar Cabernet sav Malbec 1999
Tamar Ridge Pinot noir 2002
DESSERTS
Caramel and Chocolate Tart with Pistachio Praline and Whipped Cream
Seppelts Grand Tokay DP 57
Food Master: Rob Campbell
Winemaster : Phil Dover
Chef :Belinda Underwood
October Dinner 717
Invitation to the October Dinner
Members are advised that the 717th meeting
will be on
Thursday October 20th 2011
At
Sovereign Hill
Charlie Napier Restaurant
At 7.00pm
Food Master: Rob Campbell
Wine Master: Jim Patterson
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 Rob Campbell
mailto:racam@westnet.com.au
RSVP Monday October 17th
Joint Convention W&F Societies of NZ & Australia
19/09/2011
Dear Member Societies, on behalf of the Federations of Wine and Food Societies of Australia and New Zealand, it is my great pleasure to send all of our Member Societies a brochure and invitation for the third joint Convention of the Federation's, to be held at the very picturesque Hawke's Bay NZ in April next year.
Would you please kindly distribute this invitation and brochure to your members. I have no doubt it will be a great Pre-Convention and Convention. The organising committee have done an enormous amount of work to put on a great event, and to showcase Hawke's Bay. As it is priced in New Zealand Dollars, it also represents excellent value when paying in Australian dollars.
The Pre-Convention starts on Thursday with a tour of the growing area of Grimblett Gravels, followed by a tasting of a number of wineries from the region to be held at Trinity Hill Winery.
Friday starts with a tour of the well-known Art Deco buildings of Napier, followed by lunch at the stunning Cape Kidnappers golf course.
The Convention formally starts Friday evening with registration followed by dinner at Mission Estate, the oldest winery in New Zealand. Saturday starts with a tasting at Beach House, then on to Clearview Winery for a vineyard lunch.
Saturday night is the formal dinner of the convention, medals and decorations to be worn. This is followed on Sunday by the last event for the Convention, a casual lunch at Ormlie Lodge built in 1899.
I encourage your members to attend, as I have no doubt it will be a great Convention and it is also an opportunity to catch up with friends and colleagues from other Member Societies. It also presents the opportunity to spend time to travel around New Zealand, either before or after the Convention.
If you have any questions please do not hesitate to contact me, my mobile is 0418 326242, or email
nevilles@rprn.com.au.
Cheers
Neville Smethurst
President
The Federation of Wine and Food Societies of Australia Inc.
Additional copies of the registration form are at www.wineandfood.org.au/Miscellaneous/functions.htm
September Dinner 716
Menu for the 716th Dinner at Café Lekker September 15 , 2011
President Rob Campbell
Canapes:Tandoori Beef Kebab with minted riatta
Salt & Pepper Calamari with Salsa
Jean Baptiste Gunderloch Riesling Kabinett 2001
Soup :Cauliflower & Blue Vein Cheese Soup
Pooles Rock Hunter Valley Semillon 2009
Christian Moreau 1er Vaillon Chablis 2004
Entree: Slow roasted Pork Belly Risotto, Fennel & Baby Leeks
Mauro Veglio Barolo Vignet Arborina 2004
Main: Open Beef Wellington, Basil Arancini, mushroom duxelle, liver pate, smoked tomatoes & jus
Charles Melton Nine Popes GSM Barossa 1999
Chateau Du Trignon Gigondas Cote Du Rhone 1998
Dessert:Vanilla Poached Pear, chocolate case, crème Patisserie tart
Cote du Layon Moulin Touchais 1977
Espresso Coffee and Tea
Wine Master: Jim Patterson
Food Master: Phil Dover
Chef: Ben Veldhuis
September Dinner 716
Lekker is dutch for nice
F*cking is dutch for ?
Members are advised that the 716th meeting
will be on
Thursday September 15 2011
At
Cafe Lekker
11 Doveton St Nth.
Ballarat
At 7.00pm
Food Master: Phil Dover
Wine Master: Jim Patterson
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 Phil Dover
mailto:doverpl@bigpond.com
RSVP Monday September 12th
Dinner 715 Menu
715th Dinner 18th August 2011
The WESTERN HOTEL
President : ROBERT CAMPBELL
CANAPES
Pork Scratching’s
Black Pudding on a Pig’s Ear Crouton.
Parfait of Pig’s Liver and Port
Majella Sparkling Shiraz NV
FIRST COURSE
Confit Pig’s Cheek, Shoulder and Finesse
Paringa Estate Pinot Noir 2006
Drystone Pinot Noir (C Otago)2002
SECOND COURSE
Dou of Belly and Fillet.
St Hallett Blackwell Shiraz 1998
Virgin Hills Cab Shiraz Merlot Malbec 1992
Consume
Pork Tea
DESSERT
Sticky Toffee Pudding
Seppelt Grand Muscat DB63
FOODMASTER Dean Stevens
WINEMASTER :Philip Dover
CHEF Paul Cosgriff
August Dinner 715
Invitation to the August Dinner
Members are advised that the 715th meeting
will be on
Thursday August 18th
At
Western Hotel
1121 Sturt St
Ballarat
A new Venue! Chef Dan Cronin (ex Sov. Hill)
At 7.00pm
Food Master: Dean Stevens
Wine Master: Phil Dover
Guests are most welcome
Electronic banking via account:
ANZ BSB 013 520 ACCOUNT 008699266 is recommended.
Cost $120 per person
Reply to Dean
mailto:dean@awnicholson.com.au
RSVP Sunday August 14th
Dinner 714 Bastille Ladies' Night
714th Dinner – 16th July 2011
Ladies Evening
CRAIGS HOTEL
President: Robert Campbell
**
CANAPES
Scallop ceviche, pear remoulade and micro herbs
Grilled Tasmanian oyster with Hollandaise sauce
Pierre Peters Blanc de Blanc NV
**
ENTRÉE
Duck and King Brown Mushroom Pithivier
Spiced red cabbage, celeriac puree and sauce poivrade
Dominique Laurent Bougogne Passetoutgrain 2002
Chorey Les Beaune 2002
MAINS
“Wild Boar Daube”
Slow cooked wild boar in red wine Chestnut and white polenta, confit baby onion lardons and wilted baby spinach
Chateau L'Evangile 1982
Chateau Beychevelle 1985
****
DESSERTS
Grand Marnier Crème Caramel
Orange segment
Chateau Haut Bergeron2001
Chef: Phillipe Desrettes
Food Master: Bob House
Winemaster Phil Dover
July Dinner 714
Invitation to the July Ladies' Night Dinner
Members are advised that the 714th meeting
will be on
Saturday July 16th
At
Craig's Hotel
Lydiard St Nth.
Ballarat
At 7.00pm
Theme; Bastille Dinner
Food Master: Bob House
Wine Master: Phil Dover
Dress Lounge Suit with French highlights
Guests are most welcome
Electronic banking via account:
ANZ BSB 013 520 ACCOUNT 008699266 is recommended.
Cost $120 per person
Reply to Bob
mailto:house@ncable.net.au
RSVP Monday July 10th
This is as always for ladies' night a special function, try hard to be there.
Let me know of any food allergies or restrictions, Phillipe is happy to accommodate these.
June 2011 Dinner 713 Menu
The Wine & Food Society of Ballarat
Dinner 713 June 2001
Venue Red Peppa
President Rob Campbell
Food Master Phil Dover
Wines from the Mitchell Harris Range
Canapes
Duck spring roll with chilli & chocolate
Twice cooked pork belly with seared scallop
Sabre sparkling 2008
Entree:
Fillet of trout, Lyonnaise potato & Almond Beurre noisette
Sauvignon Blanc Fume 2010
2nd Entree:
Peppered kangaroo carpaccio - with warm brioche, olive tapenade & rocket salad
Sangiovese 2010
Main:
Ox tail ravioli, sauteed mushrooms, steamed greens & salsa verde
Cabernet Sauvignon 2009
Dessert:
Pear & apple Tarte tatin, muscatel ice cream and walnut praline
Muscat (Seppeltsfield)
Chef Paul Burge
June Dinner 713
Invitation to the June Dinner
Members are advised that the 713th meeting
will be on
Thursday June 16th
At
Red Peppa
34 Sturt St
Ballarat
At 7.00pm
Food Master: Phil Dover
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 Phil
mailto:doverpl@bigpond.com.au
RSVP Sunday June 12th
Dinner 712 May 2011
Wine & Food Society of Ballarat
Menu for our 71lth Dinner at Racers Bar & Cafe, May 19,2011
Canapes: Smoked Chicken & Milawa Brie toast with Quince Paste
Sweet Potato & Sage Stuffed Mushrooms
Stuffed Mussels
Blue Cheese Pumpkin & Sage Fritters Tomato Relish
Jacques Puffeney "Sachu' (Savagnin & Chardonnay) 2007
Entree:
Seared Scallops, Crouton, Quail Egg & Beurre Blanc Sauce
Feudi Greco Di San Gregorio di Tufo 2002 (Abruzzo)
Ormarine Picpoul de Pinet 'Sur Lie' 2009 (Languedoc)
Main:
Pork Fillet stuffed with Meredith Chevre, Prune, Sage &
Pistachio with Gratin of Potato & Sweet Potato
Acustic'Brao' old vines Garnacha/Samso 2007 (Spain)
Yeringberg Cabernets 1995 (Yarra Valley)
Cheese:
Maffra & Blackjack Cheddars
Penfolds Bin 389 1998
Dessert:
Chocolate Mousse cups with Orange Meringue
Koehler-Ruprecht Kallstadter Saumagen Auslese 1997
Wine & Food master Jim Patterson
Chef Jamie Mahoney
712th Dinner Invitation
Invitation to the May Dinner
Members are advised that the 712th meeting
will be on
Thursday May 19th
At
Racers Bar & Cafe
2 Wendouree Parade
(Cnr. of Webster 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
Annual subscription $250
(if not already paid)
Reply to Jim
mailto:harrypc@vic.chariot.net.au
RSVP Sunday May 15th
Dinner 711 Menu April 2011
711th Dinner 21ST April 2011
THE LAST TITANIC DINNER (FIRST CLASS)
CRAIGS HOTEL
President : ROBERT CAMPBELL
CANAPES
Oyster, Champagne and caviar, Oyster, vodka and lemon
Pierre Peters Blanc de Blanc NV
FIRST COURSE
Consommé of beef with scallop
Julienne of celeriac, cucumber and celery
La Gitana Bodega Hildago Manzanilla sherry
SECOND COURSE
Poached salmon, cucumber
Sauce mousseline, roe and fine herbs
Fontaine Gagnard 1st Cru La Montagene 2006
Stonhaven Reserve Chardonnay 2000
THIRD COURSE
Fillet mignon with mushroom duxelle
Pommes chateau, Dutch carrot and peas
Madeira sauce
Beaurenard Rasteau Cote du Rhone 1998
Penfolds Kalimna Bin 28 Shiraz 1998
DESSERT
Chocolate éclair with vanilla and strawberry ice cream
Seppelt Show VP GR72/53
FOODMASTER Malcolm Anderson
WINEMASTER :Philip Dover
CHEF Phillipe Desrettes
April Dinner
Invitation to the April Dinner
Members are advised that the 711th meeting
will be on
Thursday April 21st
At
Craig's Hotel
Lydiard St Nth.
Ballarat
At 7.00pm
Food Master: Malcolm Anderson
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
Annual subscription $250
(if not already paid)
Reply to Malcolm
emceeay@bigpond.net.au
RSVP Sunday April 17th
Dinner Menu March 2011
710thth Dinner 17th March 2011
CAFÉ LEKKER
President : ROBERT CAMPBELL
CANAPES
Moroccan lamb pie with house made relish
Smoked salmon & scrambled egg on woodfired Turkish bruschetta spread with red onion cream cheese and drizzled with truffle oil
Ashton Hills Sparkling Shiraz 2002
FIRST COURSE
Rolled Asian spiced omelette stuffed with peking duck & a pickled vegetable salad with a braised figs
10 X Tractor Pinot Noir 2009
SECOND COURSE
Grilled rock Ling on prosciutto wrapped asparagus with a blue cheese béarnaise
Pauletts Polish River Reisling 2002
Herre Sequin Pouilly Fume 2007
THIRD COURSE
A stack with char grilled eye fillet, grilled eggplant, saluted mushrooms, wilted spinach, polenta cake & pumpkin fondant with roasted baby tomatoes and red wine jus
Rosemont Estate Balmoral Shiraz 2000
Birks Wendouree cellars Shiraz 1999
DESSERT
Summer meringue with lemon curd and poached blueberry syrup
JJ Cristofell Urzger Wurz Auslese Reisling 2006
FOODMASTER Bob House
WINEMASTER :Philip Dover
CHEF Ben Velduis
The Best Australian Blogspot?
If you want to see the best, visit Drinkster. This blog, edited by Philip White is magnificent, cartoons from George Grainger Alldridge, with a wonderful irreverent approach by a local expert. The site links to Drankster, this is a tasting notes site, un-allied and un-biased, looking at wines currently for sale in Australia. Enjoy!
Treasurer's Report
Wine and Food Society of Ballarat
Receipts/Payments Year ended 31 December 2010 (unaudited)
2009/2010
RECEIPTS
5960.00 Subs/Wine Levy 6250.00
24490.00 Dinner Fees 24960.00
110.20 Bank 219.00
Wine Sales 5078.68
Bank Interest 83.82
30450.00 SUBTOTAL 36372.50
PAYMENTS
18660.00 Catering 19864.86
38.60 CA Annual Fee 40.90
Refunds 120.00
3971.97 Wine Purchases 18724.67
350.00 A and P Society 350.00
471.50 Insurance 556.50
50.00 Miscellaneous 100.00
374.00 Subs, WFS 374.00
24026.27 SUBTOTAL 40349.93
6423.73 Excess/Deficit (3977.43
TOTAL 36372.50
Balance B/F 10552. Deficit for Year (3977.43)
Balance 31/12/2010 6574.98
February Dinner
709th Dinner 17th February 2011
AGM
CRAIGS HOTEL
President : ROBERT CAMPBELL
CANAPES
House smoked king fish, celeriac and apple remoulade
Confit pork belly & pickled onions on toasted brioche
Veuve Cliquot vintage 2002
FIRST COURSE
Eye fillet beef tartare
pommes gaufrette, quail egg
Domaine des Nugues Fleurie 2008
Cullen Cab Sav Merlot 1995
SECOND COURSE
Duck leg confit
Beetroot puree, crispy pancetta
cabbage fondue, truffle sauce
Coldstream Hills Reserve Pinot Noir 2004
Akura The Gullies Central Otago Pinot Noir 2002
DESSERT
Summer berries semifreddo
citrus crème anglaise
Balbi Soprani Moscato Asti 2009
CHEESE PLATE
With fig and walnut rolada ,lavosh, crackers
Redbank Emily Matilda Vintage Port 1985
FOODMASTER Robert Campbell
WINEMASTER :Philip Dover
CHEF Phillipe Desrettes
Wine master's report
Winemaster’s report for
Ballarat Wine and Food Society 2010
It is with great pleasure that I present my second winemasters report for the year 2010
This year has been an enjoyable but challenging time to match the menus of Dennis Chamberlain and the other members of the committee who have shared this duty
The 700th dinner at Craigs was definitely a highlight of the year and I must thank John Nelson for the guidance he gave for such an important occasion .You cannot go wrong with the likes of a bracket of 20 year old Penfolds Grange and Bin 707 !
I have learnt that you CAN serve a French champagne for a third course of Ben Veldhuis’s lobster risotto with saffron!
I have been able to use some of the new fresh wines that Jim Patterson is bringing into the cellar
A Spanish Albarino was a good match for Europa’s superb Fennel soup with Chorizo pear and parmesan ravioli and a local Barossa ‘Running with Bulls ‘Tempranillo was a good foil for Peter Fords Vietnamese pork trio .
My favourite wine for when no other wine will go (smoked eel and horseradish ) ie Pascal Jolyvet Sancere Pouilly Fume again did the trick!
Once again I must thank John Nelson and now Jim Patterson for the excellent additions to our more diverse style of cellar
I look forward to another year of interesting and hopefully satisfying food and wine matches
Philip Dover
President's Report 2010
PRESIDENT’S REPORT FOR 2010
2010 has in many ways been a year of achievements.
Dinners have been of a high standard with Dennis Chamberlain organizing these for the first 6 months of the year prior to his departure to Queensland. They have since been organized by a rotating Foodmaster.
Phil Dover has done an excellent job as Winemaster and has always been willing to be innovative.
Bob House has stepped into the role of Secretary and has galvanized his computer skills admirably. Bob’s greatest innovation has been the promotion of a Blog. This is accessible to members and the public alike. The Blog contains a list of dinners and menus so I need not repeat these in my report.
Electronic payment is now the main means of payment to the Society.
Jim Patterson has applied his energies to building on the previous illustrious work of Cellarmasters. $5000 worth of wine was auctioned publicy and to members. Jim has increased the number of European wines at the same time has reduced the total number of wines in the Society’s cellar.
Paul Hemming has been an efficient Treasurer but continues
to be plagued by occasional non-payment of Dinner fees.
The most memorable dinner was the 700th, hosted by Craig’s with an all star cast of former members. Food and service were excellent as was the wine.
The Committee will lose John Nelson and Ross Wilkie who have rendered excellent and most generous service.
We continue to have difficulty recruiting new members and the Society’s viability continues to be an issue, with often only 18-20 members at a dinner. We shall address this, I hope, in 2011.
The President has been enormously supported by his Committee who have done an excellent job and we look forward to some new faces for 2011.
Dr Rob Campbell
President
Victor Gibson Final reminder
Hullo Councillors and member Societies
This email is a reminder to affiliated societies that the Registrations and payments for the Victor Gibson Weekend April 2011 in Sydney must be submitted by the 25th February 2011.
For your information an invitation and registration form is available above which should be completed and returned to the Convenor by 25 February
Those that have already registered will be contacted direct from the organisers, reminding them that the final payments are due on the 25th February 2011.
See Link below for more details
http://www.mediafire.com/?x8zdk604stnodr4
As this email has been addressed using three separate databases my apologies if you receive this email more than once
Regards
Garry Krischock
Federation of Wine and Food Societies of Austral
Runaway Bay Qld
Cellar Master's Report
Wine & Food Society of Ballarat
Cellarmasters Report for 2011
Thanks for the pleasure of being your Cellarmaster for the past year in which, under the guidance of your Committee, we have continued to revamp our Wine List to be more appropriate to current trends and tastes and to reduce our cellar stock with an emphasis on increased quality and variety.
Looking back to 1993 our Cellar stock numbered 2,045 bottles. As at the stock take at 31/12/2010 this has reduced to 1,690 bottles.
During 2010 we consumed 243 bottles, auctioned off another 240 and purchased 270 – a net reduction of 213 bottles. The Cellar still holds a large component of older vintage wines - in fact 46% (excluding fortified and sparkling) are 10 years + and we are not consuming them fast enough!
Our decline in active membership in recent years has caused the problem so we must either increase our numbers or reduce our Cellar by offering more to members - following our successful clearance last year.
The 2010 purchases cost $ 13,446 - an average of $ 50 per bottle and included a mixture of ‘ready to drink’ wines costing $20 to $35 and some interesting imports costing $70 to $ 130 (with the exception for the 2000 Dom Perignon @ $214).
New wines include many Spanish, French and Italian varieties that are becoming fashionable and offer a greater experience for your palates and offer you the opportunity to drink wines you may not otherwise be able to access!
Thanks to Phil Dover for offering a great variety of wine/food matches and to the many food masters for presenting interesting and challenging menus.
I will continue to update the Cellar list on our Blog which has been a great boon to the Society in communicating with members. Thanks Bob!
Jim Patterson
Notice of Meeting AGM
Notice of Annual General Meeting
Wine & Food Society of Ballarat
Craig's Hotel
Thursday February 17th 2011 7.00pm
Agenda
Apologies
Minutes
President's Report
Treasurer's Report
Cellar Master's Report
Wine master's Report
Election of Office Bearers
President, Nominee Dr Robert Campbell
Secretary, Nominee Dr Robert House
Treasurer, Nominee Dr Paul Hemming
Cellar Master, Nominee Mr James Patterson
Wine master, Nominee Dr Philip Dover
Food master, no nomination
Committee members, Nominees, Mr Dean Stevens, Mr John Coco, Dr Malcolm Anderson, Mr Stuart Eaton
Proposed Fees and Levies for 2011
Proposer Dr Paul Hemming, Seconder Dr Robert House
Other Business
Constitutional Amendment; to facilitate possible admission of female members
Proposed change of Clause 3:- "Men of good character, who have attained the age of 21 years and who are in general sympathy with the aims and objects of the Society are qualified for membership"
To:-
"Persons who are in general sympathy with the aims and objects of the Society are qualified for membership"
Proposer Dr Robert Campbell Seconder Mr James Patterson
Any Other Business
Dr RJ House
Secretary 2/2/2011
February Dinner 2011
Invitation to the February Dinner
Members are advised that the 709th meeting, the AGM
will be on
Thursday February 17th 2011
At
Craig's Hotel
Lydiard St, Ballarat
At 7.00pm
Guest Food Master: Rob Campbell
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 Rob Campbell
mailto:racam@westnet.com.au
RSVP Monday February 14th 2011
All members are invited to join the Committee, should anyone wish to be nominated, please contact Bob House
mailto:house@ncable.net.au
Wine Cellar
Jim Patterson, our cellar master has updated the cellar list, which is available on the blog spot, see LINK. He makes some interesting comments as follows:-
I thought it may be interesting to compare the changes in the Society's Wine Cellar since 1993 (My first Cellar List!)
Compared to my recent Stock take:
Australian Whites are up from 136 to 148 (a 9% increase)
Australian Reds down from 1139 to 764 (a 33% decrease)
Imported Whites up from 160 to 240 (a 50% increase)
Imported Reds down from 369 to 290 (a 21% decrease)
Fortified Wines down from 191 to 138 (a decrease of 28%)
Sparkling Wines up from 50 to 80 (an increase of 60%)
The total wine stock has reduced from 2045 bottles (170 dozen) to 1660 bottles (138 dozen) - a reduction of 19%.
This as a good illustration of changing trends and the influence of different Cellar masters over that period.
Thanks, Jim
