BWFS

Invitation to the March Dinner Members are advised that the 721st meeting will be on Thursday March 15th 2012 At Racers Webster St. At 7.00pm Food Master: Rob Campbell 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 Rob Campbell RSVP Sunday March 11th racam@westnet.com.au Annual Subscription $300 due Please pay via electronic banking

At last night's Dinner an Urban Myth started by the New York Times, that goat is the world's most popular meat was repeated. Good idea but sadly not true and not supported by the statistics of the Food and Agriculture Organization, which say:- "The most common sources of meat are domesticated animal species such as cattle, pigs and poultry and to a lesser extent buffaloes, sheep and goats. In some regions other animal species such as camels, yaks, horses, ostriches and game animals are also eaten as meat. To a limited extent, meat is also derived from exotic animals such as crocodiles, snakes and lizards... Pork is the most widely eaten meat in the world accounting for over 36% of the world meat intake. It is followed by poultry and beef with about 33% and 24% respectively. [ovine (sheep & goats) are 5%]." A source for the NYT article may have been Raising Meat Goats for Profit by Gail Bowman, Bowman Communication Press. The author also claims that "70 perc...

720th Dinner – 16th Febuary 2012 AGM Craigs Hotel President: Robert Campbell CANAPES Seared Scallop Mango and mint salsa, Micro herbs Suckling pork belly Toasted brioche, pickled onion And seeded mustard Lanson Gold champagne 1996 FIRST COURSE Ceviche of Kingfish Lime vinigarette, fennel, Grapefruit segments, micro herbs Penfolds Eden Valley Reisling 2004 SECOND COURSE Seven Hill Goat Pithvier Eggplant and basil caviar, Pomme boulangere, olive jus Massolino Barolo DOCG 2006 Yalumba Signature Cab/Shiraz 1998 **** THIRD COURSE Duck Breast Parsnip puree, baby vegetable, Sauce periguex Amisfield Pinot Noir 2002 Dominique Laurent Bougogne Passetoutgrain 2002 DESSERT Petit Fours Chocolate truffle , Fresh berry tartlet , Lemon meringue pie Orange and poppyseed friend, Rasberry macaroon Gunderloch Jean Baptiste Riesling Kabinett 2001 Chef: Phillipe Desrettes Food Master: Stuart Eaton Winemaster Phil Dover

Thank you for allowing me to be your wine master over the last 3 years. It has been an interesting learning curve for a professed foodie. I have been able to extend my knowledge of and confidence in serving of our European wines and have enjoyed using some of the best wine Australia has to offer. The food matches at times have been challenging but on the whole my choices have met with approval from some of the best palates in Ballarat. I must thank all the foodmasters and chefs of the region for the culinary delights presented to us over the last few years. I must thank the contribution of our cellarmasters, for adding some great wines to our cellar and especially the work of Jim Patterson with his emphasis on very good quality cellaring wines and some ready to use styles from Italy and Spain. I look forward to having to taste blind wines rather than the other way round. Many thanks for the compliments given to me on my choices Phil Dover

          WINE AND FOOD SOCIETY OF BALLARAT               PRESIDENT’S REPORT  2011‐12                    2011 has been an interesting year, initiated by the changes in the     Constitution allowing the introduction of female members and all the     information which was originally provided in the Presidents Report is now on     the Blog. This has been a fantastic innovation by Bob House.          Dinner venues, courses and wines are well described on the Blog.There     have been some interesting themes for some of the dinners this year, namely one     centered around the Titanic, the David O’Sullivan dinner, a Pork-based dinner     and the Japanese function which notably completed the year.          Phil Dover has been a most able Wine Master, building on his previous     years of experience. Bob House continues to amaze me with his exploits as     Secretary and Paul Hemming has been a most able Treasurer. Jim    Patterson,     Cellar Master, has left no stone unturned in his ...

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Wine & Food Society of Ballarat Cellarmasters Report for 2011 Thank you for the opportunity to be your Cellarmaster for the past year when I have continued my programme to update and revamp the Cellar List. During 2011 we consumed 201 bottles - which was 42 less than for 2010. At the same time I added 216 bottles at an average cost of $62 each totalling $13,370 compared with $13,446 in 2010 at an average cost of $50 (which was due to an increase in the quality of the wine purchased). I had intended to auction off up to 30 dozen bottles in excess of our requirements last year but had to defer this until early in 2012. This will reduce the list to a more practical level. We are due to receive our 2009 Bordeaux En Primeur purchases around April and repeated this for the great vintage of 2010 due to arrive in 2013 which adds 3 dozen comprising 6 wines to refresh our Bordeaux stock for your future pleasure! My purchases are eclectic and include outstandin...