Wine and Food Society of Ballarat and
Beefsteak and Burgundy Club of Ballarat Inc
Combined Dinner
Canapes
Scallop carpaccio, pickled apple, sweet potato chips
Taleggio soufflé, Springmount apple lime black pepper
paste
Louis Roederer Brut
Premier NV
Entrée
Ocean trout in nori, prawn, mussels,
miso daikon, herb salad squid ink vinaigrette, trout skin crisps
2006 Grosset
Watervale Riesling
2014 Curly Flat
Chardonnay
Main Course
Waubra Prime beef fillet, tongue and
lentil compote, zucchini fritter, marrow crumb
2006 Magpie
Estate The Election Shiraz
Donation
from Shaun English
1978 Redman
Cabernet Sauvignon (Imperial)
Donation
from Tony Campana
2007 Cantino del Pino
Barbaresco Ovello
Dessert
Spice-roasted quinces, walnut muse,
white chocolate and sheep's milk yoghurt pudding,
St Stephens Crown 5
Puttonyos Tokai Aszu
Food Masters: Andrew Lewis and Ian Corcoran
Wine Masters: Andrew Bradley and Neville Brown
Cellar Master: John Coco
Chef: Peter Ford
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