BWFS

Cellar List December 2015

Menu Dinner 763  Golden City Downstairs December 17 2015 President Shaun English Foodmaster Andrew Lewis Winemaster Andrew Bradley Canapes:  Oysters with Chardonnay Dressing                   Peking-Style Duck with Plum Sauce Champagne: Pierre Peters Blanc de Blanc   Entrée:  Lobster and fennel salad Wine: 2007 Ramonet Chassagne M Morgeots            2010   Malvira Roero Arneis Renesio Main:  Traditional Roast Beef, Turkey, Pork with all the trimmings Wine: 1996 Penfolds Bin 407            2010 Palacios Petalos Mencia (Tempranillo)             2004 Moccagatta Barbaresco Bric-Balin Dessert:  Christmas Plum Puddings Port: 1994 Ramos Pi...

Federation of Wine & Food Societies of Australia Inc. PO Box 285, Pennant Hills, NSW 1715 www.wineandfood.org.au fwfsa.inc@gmail.com Diary Dates The Executive of the Federation of Wine and Food Societies of Australia advises that the Federation will be holding its  Annual General Meeting on the afternoon of Saturday 30 April 2016 in Melbourne  to be followed  by the   Federation Dinner on Saturday 30 April 2016 and the Federation Luncheon on Sunday 1 May 2016 An invitation to attend and more details will be sent in due course, in the meantime please advise all members of the Society of the above dates for the 2016 Federation functions. Peggy Sanders Secretary, Federation of Wine and Food Societies of Australia 20 November 2015 President: Ian Arnold ianarnold01@bigpond.com M: 0419217724 T: 02 94819185 Secretary: Peggy Sanders fwfsa.inc@gmail.com M: 04134818...

Drawrick: Cellar Dwellers Wine & Food Cellar Nov 2015

Dinner 761 Meeting @ Theatre Retiring Room, Sovereign Hill Canapés Chicken Liver Parfait on herb crostini with fig jam Beetroot cured salmon with fennel ceviche and tomato dressing  Arras Grand Vintage 2004 Entree Tempura battered king prawns, thai noodle salad, sweet chilli dressing Kusuda Riesling 2009 Mesh Eden Valley 2003 main course confit shoulder of lamb, potato, black pudding & carrot mille feuille, panache of seasonal vegetable, red currant and rosemary jus Penfolds bin 407 cabernet sauvignon 1996 Lindemans st George cabernet sauvignon 1996 Zema estate family selection cabernet sauvignon 2000 Dessert Homemade profiteroles with chocolate fudge and fudge sauce  Chateau coutet 2005 CHEF : MARK COOPER  FOOD MASTER : ANDREW BRADLEY  WINE MASTER : DEAN STEVENS 

   September Wine List

Dinner 760 Meeting @ Campana’s Canapés Tataki of Wagyu, quail egg yolk, roasted garlic and mild chilli sauce Goat cheese tortellini, burnt butter Chicarron, scallop quenelle, Ross’ candied lime 2004 H Blin & Co Champagne ‘Millesime’ Course 2 Asparagus, beetroots, kingfish, kimchi mayo  2009 Ronco dei Tassi ‘Clic’ 2004 Tomboy Hill ‘The Scotsburn’ Chardonnay Course 3 Rabbit, morels, broad beans 2000 Rosemount Balmoral Syrah 1994 Cantina Di Santadi Carignano de Sulcis Course 4 Lamb, cauliflower, eggplant, tahini  1998 St Huberts Cabernet Sauvignon 1998 Brusset Le Grand Montmirail Gigondas Dessert Citrus and pear 2006 Clos Guirouilh moelleux CHEF : PETER FORD  FOOD MASTER : DEAN STEVENS WINE MASTER : ANDREW BRADLEY 

Cellar List August 2015

Dinner 759th Meeting  @ Mitchell Harris Canapés Chef’s selection Mitchell Harris Sabre 2011 Entree Pomegranate glazed quail breasts, sweet corn puree date, pickled fennel, orange and mixed grain salad with pomegranate dressing d’Esclans “Whispering Angel” Rose 2010  Willow Creek  Chardonnay 2008 Main Slow cooked lamb canon, saltbush dukkah, beetroot, potato gratin and seasonal greens Petaluma Cabernet Merlot 1994 Brancaia TRE 2007 Mitchell Harris Cabernet Sauvignon 2009 Dessert Coconut crusted chocolate delice, salted caramel & Shiraz jelly Seppelt Grand Muscat DP63 CHEF | FOOD MASTER | WINE MASTER | DIANNE RAY ANDREW LEWIS DEAN STEVENS 

Cellar List July 2015

Dinner | 758th Meeting @ Kambei, Main Road 鴨ロース Kamo - sliced duck fillet, sweet soy sauce えだまめ Edamame - young soy beans Seikyo Junmai Ginjo Omachi Sake 鮮魚の刺身 Sashimi - tuna, salmon and king fish 海老フライ巻き Ebi-fry maki - crumbed prawn sushi roll with fruit vinegar sauce and mayo 茶わん蒸し Chawanmushi - steamed savoury egg custard soup with dashi stock Giaconda Chardonnay 2010 Domaine Alain Chavy Les Folatieres 2009 イカの天ぷら Ika tempura - squid in tempura butter and sweet potato / green beans Beblenheim Heimberger Alsace Riesling 1997 西京焼き Saikyoyaki - grilled miso marinated black cod with pickled cucumber and sweet dashi egg roll Chateau Prieure - Lichine 1982 和⽜牛ステーキ Wagyu beef steak - Wagyu shoulder beef with shiitake, enoki and truffle mushroom sauce ご飯 Steamed rice お味噌汁 Miso soup Penfolds 707 1997 Lindeman HRB BIN 6600 1983 デザート Dessert Homemade green tea and brown s...

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Menu Dinner 757 Craig's Hotel 18/6/15 President Shaun English Chef Shannon Easton Food master Andrew Lewis Wine master Dean Stevens

Bonjour Bob! Welcome to the Bastille Day French Festival which will, for the first time in Melbourne, bring together French, Francophile and Australian communities for two days of celebration on 18 and 19 July. A cultural program will bring a taste of all things French to Melbourne, including entertainment, children’s activities as well as a fabulous selection of French food and wine in and around the historic surrounds of the State Library Victoria. Visit the site for the full program  www.bastilledaymelbourne.com.au Highlights include: French Wine Masterclass:  Sunday 19 July // 1pm to 3pm // 4pm to 6pm // Mr Tulk café $70 (70 tickets available) Hosted by French sommelier and vigneron from Burgundy, Alexandre Rougeot from Clos Cachet, this masterclass will allow you to discover the stories behind different French wines and terroir while tasting five wines from the Champagne, Burgundy, Loire Valley and Provenc...

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Au revoir, terroir? The science of what makes great wines tick 10 May 2015 by Chris Simms Magazine issue 3020 . Subscribe and save For similar stories, visit the Food and Drink and Drugs and Alcohol Topic Guides A vineyard's unique traits makes a wine – but not as expected. From minerals to microbes, we uncover the forces at work behind the world’s favourite tipple The truth behind the taste?  Image: Itani/Millennium Images In the dimly lit cellar below a London wine shop, a man gives his glass a good sniff. His nose plunges too deep and, for a moment, resembles an inverted iceberg, bobbing in a Chardonnay sea. Then he snorts, and his laughter destroys the illusion. "That," says the woman leading the tasting, "is not how to nose your wine." As people start to get the hang of it, she asks us to shout out the flavours we detect. Everyone thinks they smell fruit. One woman says eucalyptus. Another tastes flint. Our oenological guide ...