BWFS

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

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

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 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

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 ...

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

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

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...

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

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

  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

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

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

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.

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

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

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 ...

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

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

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

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 WINEMASTE...

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!

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

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

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 favour...

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 n...

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

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 ...

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                                  ...

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

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