BWFS

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