BWFS

The Taste Series is the relaxed, Mitchell Harris way of tasting and sharing great wines. Each Taste evening focuses on a special corner of the wine world, as we select a fascinating range of wines to taste, along with a menu of delicious matching morsels. John Harris and team take us through the finer points of the wines, their history and winemaking, all whilst keeping the wine jargon and nonsense in check, for a fabulous night of great tastes. Mitchell Harris The Taste Series

Wine and Food Society of Ballarat Dinner 787 Thursday 15 th March 2018 CANAPES Mozzarella arancini Parmesan crisp bruschetta Prosciutto fig with gorgonzola dolce 2006 Arras Blanc de Blancs ENTRÉE White bean and vegetable soup 2015 Warrenmang 100% Brunello 2 008 Tomboy Hill Ava’s Picking Chardonnay MAIN Chicken with pesto and mascarpone, dressed potatoes and beans 2016 Warrenmang Estate Chardonnay 2001 Vinello by Bazzani 2009 Correggia Roero Arneis   DESSERT Vanilla bean panna cotta, peach and berry compote, ginger and pistachio tuille   Egly-Ouriet Ratafia de Champagne Food Master: Andrew Lewis Wine Master: Andrew Bradley Head Chef: Maria Campbell

Time was, sea urchin uni was found mainly in sushi restaurants. But the creamy, briny delicacy is growing more popular as customers come to know it. The ultimate status symbol , if you're hanging out in Brothers and Sisters at the Line hotel  in Washington, is a $US90 ($116) tray of squiggly sea urchin. The uni - as the edible part of spiky sea urchin is called in Japanese and on most menus - is served with some traditional caviar accoutrements (chopped hard-boiled egg and onion) as well as some novel ones (green apple and whipped pork fat). You can arrange your own bite on some cream puff shells. "There's no wrong way to do it," said chef Erik Bruner-Yang. "You can have your fun with it." Time was, uni was found mainly in sushi restaurants. But the creamy, briny delicacy is growing more popular as customers come to know it.   "They're no longer a Japanese ingredient," said Siren chef John Critchley, who uses uni in a blue crab...