BWFS

742 nd Dinner – February 27, 2014 Annual General Meeting Craig’s Royal Hotel, Ballaarat President: Dean Stevens On Arrival Tuna, avocado mousse, pickled ginger Black sesame taco, corn, crab, pickled cauliflower & capsicum salsa Wallaby loin, celeriac puree, shallot ring Piper Heidseck NV Bay Bug Fennel and lemon custard, olive 2008 Heemskerk Riesling 2011 Bests Great Western Riesling Pickled Ox Tongue Meredith chevre, pear, bresaola, horseradish cream 1998 Penfolds Bin 389 Cabernet Shiraz 1999 Birks Wendouree Shiraz Mataro Suckling Pig Burnt onion puree, pencils leek, heirloom beets 2007 Brovia Barolo Cru Villero 2008 Massolino Barolo Triple Cream Quince White Chocolate Coffee ice cream, rhubarb 1983 Chateau d'Yquem – donation Bob House Chef: Phillipe Desrettes Food Master: John Coco Winemaster: Mal Anderson

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Wine & Food Society of Ballarat Cellarmasters Report for 2013 Thanks for the pleasure of being your Cellarmaster for the past year in which I have continued to remodel our Cellar List to be more suited to your liking and to reduce our cellar stock with an emphasis on increased quality and variety. Looking back to 1993 our Cellar contained   2,045 bottles.    As at the stock take at 31/12/2013 this has reduced to 1,499 bottles which is 200 less than our stock at the end of 2010 and is at a level I think appropriate to our needs.    The estimated ‘Market Value’ of our Cellar is $ 103,000 at an average of $ 70 per bottle. During 2013 we consumed 179 bottles, purchased 173 and had a wonderful Donation of 23 bottles from Bob House – ranging from Grange to Chateau de Y’Quem – a net increase of 17 bottles.    The Cellar still holds a large component of older vintage wines and we are not consuming them fast enough. Our decl...

TREASURER'S  REPORT FOR   THE WINE AND FOOD SOCIETY OF BALLARAT  2013 The Society remains financially viable and secure.   We have collected $6150 in cellar fees from our members and $21650 in dinner fees .  I would like to recommend that we maintain the current fees for the next year that we have charged over the last 2 years Catering costs have amounted to $17645 Jim Patterson  has been busy purchasing a number of quality wines  to the value of $10320.14 so our balance sheet has not altered very much from last year The accounts have been audited by our honorary auditor Mr John Twomey Phil  Dover