730th Dinner Menu

Menu-: 

Kambei Restaurant, Main Road, Golden Point,
 20 December 2012 
730th Dinner 

Sugaki 

Fresh Tasmanian oyster with ponzu sauce 
 Edamame 

Young soy beans 

Vazart-Coquart & Fils Grand Cru Blanc de Blancs 

Kamo 

Sliced duck fillet, miso mustard and sweet soy sauce 
Hourensou 

Spinach with white sesame 

Sashimi 

Tuna, salmon and king fish 

2002 Richmond Grove Watervale Vineyards Riesling 
2002 Pikes Clare Valley Riesling 
Sake 

Tempura 

Lightly buttered prawn and Vegetables 

2007 Sancerre Domaine des Caves du Prieure 

 Saikyouyaki 

Grilled black cod marinated in caramelized miso, pickled cucumber 

2007 Gibson McLaren Vale Australian 
Old Vine Collection Grenache 
Sweet potato shouchu 

Wagyu 

Wagyu shoulder steak cut in cube with truffle sauce 
Unagi sushi 

Eel sushi, cucumber and egg 
Miso soup 

1994 Bests Thomson Family Shiraz 

1997 Chateau Filhot Sauternes 

Cellar Notes New Purchases

Jim Patterson has downloaded tasting notes for his recent purchases.

Take a look at them here http://www.mediafire.com/view/?4mz4i1m5a4yzuq2

December Dinner 730

 

Invitation to the December Dinner

Members are advised that the  730th meeting,

will be on

Thursday December 20th At

Kambei 501 Main Rd

At  7.00pm

Food Master: Jim Patterson

Wine Master: Mal Anderson 

Dress Business smart

Guests are most welcome

Electronic banking via account:

ANZ BSB 013 520 ACCOUNT 008699266 

is recommended.

Cost $130 per person

Reply to Jim

harrypc@vic.chariot.net.au

RSVP Monday December 17th

Dinner 729 Menu

729th Dinner – November 15, 2012

The Audi Centre

209 Gillies Street

President: Dean Stevens 

“DINNER OF MARQUES”

SUBARU

Sushi

Sashimi

Tempura

Clover Hill Sparkling – with compliments of The Audi Centre

PEUGEOT

Lobster soufflé, young asparagus, pernod & saffron buerre blanc 

2007 Herve Seguin Pouilly Fume 

2006 Fontaine Gagnard Premier Cru La Montagene

FERRARI

Rotolo, puuled pork, broad beans, gorgonzola and fine tomato sauce

2012 Georges Duboeuf Beaujolais-Villages Nouveau

2009 Chateau Thivin Cote De Brouilly Cuvee Godefroy

AUDI

Venison, savoy cabbage, spaetzle, beetroots and juniper venison glaze

2009 10 X Tractor Pinot Noir

2008 Alain Burguet Bourgogne Gevrey-Chambertin

HOLDEN

Pavlova crash, blood plum pudding, meringue jelly and fruit puree 

1997 Riverina Wines Ballingal Estate Botrytis Semillon

Chef: Peter Ford

Food Master: John Coco

Winemaster: Mal Anderson

Dinner 729

               Invitation to the November Dinner

Members are advised that the  729th meeting,

will be on

Thursday November 15th At

The Audi Centre  209 Gillies St

Chef; Peter Ford

At  7.00pm

Food Master: John Coco

Wine Master: Mal Anderson 

Dress Business smart

Guests are most welcome

Electronic banking via account:

ANZ BSB 013 520 ACCOUNT 008699266 

is recommended.

Cost $130 per person

Reply to John Coco

cocojohnf@yahoo.com.au

RSVP Monday November 12th

Sago and Tapioca: What's the difference?

 

Sago v. Tapioca

• What’s the difference between sago and tapioca, and where do they come from? Some people I’ve talked to haven’t heard of either, and those that have often think both come from the fruit of a sago palm. It’s not helped by some packets of dried sago saying they are both sago and tapioca.
• So for anyone who likes lemon or chocolate sago, like me, I thought I better find out. It turns out they have quite different botanical origins, although the final product is pretty similar.
• ‘Sago’ is from the pith, or middle part, of the trunk of a Sago Palm (Metroxylon sagu) or similar species of palm such as Metroxylon warburgii, which we used to have growing in our Tropical Centre (it needs full tropical conditions). The trunk of some cycads such as Cycas circinalis are also used for what is called ‘sago’.
• The Sago Palm dies after flowering, but produces new trunks from the base. To get sago, the palms are chopped down after 10-15 years (just before they flower) and cut into sections so the starch can be removed from the middle of the ‘trunk’.
• ‘Tapioca’ on the other hand comes from Cassava or Manioc (botanically Manihot esculenta), a popular tropical crop (which has many other uses) which is very resistant to insect attack due to high levels of cyanide. The tuber, which is used to make the tapioca, is squeezed in water and dried to remove all cyanide. It matures to a small tree in only 12 months, when the starch can be removed. The root is very like a sweet potato (which is botanically quite different again).
• How are the beads made? Both sago and tapioca are produced by separating the starch from other parts of the plant, and then making a gooey dough. The dough is then forced through a sieve before heating at high temperatures. You can also get granulated forms which are produced by grinding the flaky original dough. 

ABC Sydney - 14 September 2004

Dinner 728; Partner's Night

728th Dinner – October 20, 2012

Members & Partners Night

Craig’s Royal Hotel

Lydiard Street,

Ballaarat

President: Dean Stevens 

CANAPES 

Scallop, crab, grapefruit, fried shallot

Duck and egg omelette

Smoked eel frittter

Champagne Fleury Rose Saignee NV

ENTREE

Tuna

cucumber, lychees, spring onions

sweet soy & ginger dressing

2001 Tyrell’s Vat 1 Semillon

2011 Dog Rock Grenache

MAIN COURSE

Kangaroo loin 

pressed potato and roasted onion,

baby asparagus, beetroot and six pepper sauce

2002 Dominique Laurent ‘Les Cazetiers’ 1er

1998 Bannockburn Shiraz

DESSERT

Caramelised mango & kaffir lime parfait

coconut and palm sugar tapioca

2003 Dr Loosen Sonnenhur Spatlese Riesling

Coffee or Tea

1994 Warre’s Vintage Port 

Chef: Phillipe Desrettes

Food Master: John Coco

Winemaster: Mal Anderson

Invitation Dinner 728

 

 

Invitation to the October Dinner; 

Ladies' Night

Members and their partners are advised
 that the  728th meeting,

will be on

Saturday October 20th At

Craig's Hotel Lydiard St

At  7.00pm

Food Master: John Coco

Wine Master: Mal Anderson 

Dress Business smart

Guests are most welcome

Electronic banking via account:

ANZ BSB 013 520 ACCOUNT 008699266 

is recommended.

Cost $130 per person

Reply to John Coco

cocojohnf@yahoo.com.au

RSVP Wednesday October 17th

Menu 727th Dinner

727th Dinner – September 20, 2012

The Ballaarat,

203 Dana Street,

Ballarat 

President: Dean Stevens 

CANAPES

Duck & Prosciutto Terrine with smoked beetroot relish

Carpaccio of beef with capers, cornishons and horseradish cream

2007 Jacques Puffeney Arbois Cuvee Sacha Arbois

APPETISER

Smoked Barramundi, Green Papaya & macadamia salsd with coconut cream dressing

2009 Matteo Correggia Roero Arneis

2004 Dopff Au Moulin Riesling Grand Cru Schonnenbourg

ENTRÉE 

Tempura Soft Shell crab with Asian pickled cucumber and shitake salad and nahm jim dipping sauce

2007 Domaine des Caves du Pirieure Sancerre

1988 Teruzzi & Puthod Terre Di Tufo

MAIN

Seared Kangaroo fillet, slow-cooked lamb ragout and traditional Beef Pie with spiced tomato puree and potato damper

1995 Virgin Hills Cab Sav Shiraz Malbec and Merlot

1996 Rosemount Cabernet Sauvignon 

DESSERT

Deconstructed Wattle seed cheesecake with macadamia nut soil and aspen berry syrup

2001 J.L. Wolf Forster Jesuitgarten Spatlese Trocken Riesling

Chef: Jen Wright

Food Master: John Coco

Winemaster: Mal Anderson