BWFS

Wine Purchase

Craig’s Hotel, Lydiard St. Ballarat.    17 th May 2018 Present ; Malcolm Anderson, Andrew Bradley, Luigi Bazzani, Tony Campana, Rob Campbell, John Coco, Mario Cordioli, Les Dickinson, Sean English, Brian Hassett, Bob House, John Nelson, Anthony Singleton, Mike Sheedy, John Stickland, John Williams, Gabrial Yanes. Meeting Convened @ 19.35 Apologies : Phil Dover, Andrew Lewis, Adrian Matherson, Degan Murphy, Jim Paterson, Andrew Rowan, Wayne Spring, Dean Stevens. Minutes of the 2017 AGM was tabled and accepted as correct. Approved A. Bradley Seconded B. House  Correspondanc e: Nil presented. Reports : As posted on the Blog-site. The Cellar-Master made a correction to the Total value of the Society’s Cellar after realizing an error in the totals column. The Treasurer mentioned that the books were still to be audited, the delay due to finalizing amounts owed and due. Moved M.Anderson, Seconded J.Coco, Motion...

Wine & Food Society of Ballarat Dinner 789 Annual General Meeting Thursday 17th May 2018 CANAPES Cheese Gougeres Smoked Salmon on Potato Blinis, Horseradish and Salmon Pearls Krug Grand Cuvee 2012 Eminence The Assembly ENTRÉE Lightly cured King Fish, Cultured Cream, Pickled Fennel and Yarra Valley Caviar 2005 Tyrrells Vat 1 Hunter Semillon 2009 Pooles Rock Semillon MAIN Hopkins River Porterhouse marinated in Blue Cheese, textures of Onion and Potato Gratin 2002 Penfolds St Henri 2009 Chateau Branaire Ducru Bordeaux 2005 Chateau Giscours Margaux DESSERT Apple Cider and Calvados Trifle 1990 De Bortoli Noble One Food Master: Andrew Lewis Wine Master: Andrew Bradley Head Chef: Shannon Easton Consulting Chef: Ian Curley

Members of the Society, It has again been my pleasure to be your President for the past 16 months. This year our Annual General Meeting is being held at a cooler time of the year and you will recall that the Constitution of the society was changed at a Special General Meeting to allow for the timing of the Society’s AGM to be moved to later in the year. This brings us into line with the FWFSA calendar year, as well as allowing us to hold it at a time when all are back from the Christmas break and therefore it should be somewhat easier for all statutory requirements to be completed and the dinner to be organised. I would like to thank all the members of the Committee for their assistance and contribution to the running of our Society over the past year, ensuring that it continues to function and flourish. I think you would agree that over the year, our Foodmaster Andrew Lewis, in his inimitable style,  has again taken us on an interesting and varied culinary jour...

Special General Meeting- 19 October 2017 Attendees : R. Campbell, A. Lewis, G .Yanes, A.Singleton, A. Bradley, M.Anderson, J. Nelson, P.Dover, J. Paterson, J. Coco, D.Stevens, M. Cordioli,L. Dickinson, J. Williams, B. Hassett, M. Sheedy, R. House, S. English. Chairman Mal Anderson declared the meeting open. As only one item of business had been declared he called on the proposer of the motion (Dean Stevens) to put it to the meeting. The motion “An Annual General Meeting of the Society shall be held on such a day between the 1 st of April and 31 st of May in each year as shall be fixed by the Committee”. Dean Stevens confirmed he had received written support in excess of the 10 members required in the Constitution and Rules. The motion was seconded by Shaun English and passed with a show of hands. President Mal Anderson then closed the meeting. 8.30 pm.

The Wine and Food Society of Ballarat Minutes - Annual General Meeting February 16, 2017, At Craig’s Royal Hotel, Lydiard Street, Ballaarat Present:  Andrew Bradley, Mal Anderson, Tony Campana, Rod Campbell, John Nelson, John Coco, Jim Paterson, Mario Cordioli, Les Dickinson, Mike Sheedy, Phil Dover, Anthony Singleton, Shaun English, Bob House, Brian Hassett, John Williams, Andrew Lewis, Gabriel Yanes, Adrian Matherson Apologies:  Luigi Bazzani, Ross Wilkie, Wayne Spring, John Stickland, Degen Murphy, Andrew Rowan Minutes of AGM 2016:  Approved Andrew Bradley, Seconded Anthony Singleton Correspondence:  Nil Report as presented on the blog site:  All accepted All positions then declared vacant and Bob House took the Chair Election of Committee and Office Bearers:  Single candidates for each position and all approved by acclamation: President - Mal Anderson; Secretary – Dean Stevens; Treasurer – Shaun English; Cellar Master – John Coc...

Treasurer’s report 2017 We are in a reasonable financial position, with Food and Cellar Masters who are fiscally responsible.    For 2017, we received from members (and a bank refund!!) sums totaling $31409.25.   We are owed small sums by a couple of members (whose contact details I do not have), that do not have a major bearing on the overall picture, and I am sure they will take care of these amounts as soon as I can contact them. Our expenses were $31478.25 (see below). Based on these figures, and noting that our cellar master has continued the pattern of building a high quality cellar, I am recommending a small increase in annual subs, to $400-$450.    Additionally, Andrew Lewis has remarked on numerous occasions that it is getting harder to find venues to take us for the numbers/income we bring.    I suggest we consider increasing the dinner fees to $150, and $120 for guests. BWFS Expenses 2017 Account servicing fees 12 @ $12 each...

Once again it has been an honour and a privilege to hold the position of Wine Master on behalf of the members of the society for the past year. Throughout the year I have selected some wines that hopefully have tested your palette and pushed the boundaries a little in terms of matching them with the food of the evening but most importantly I hope you have enjoyed them.  The most satisfying part of the Wine Masters role for me is the robust discussion around the table about a particular wine or bracket of wines that I have selected. Of course, not everyone enjoys every wine that has been served during the night, but I trust I have had more hits than misses. However not every selection or bottle that has been opened has worked out exactly as planned but those times have added to my knowledge and experience and for that I am grateful.  Working with such a fantastic cellar that is beautifully balanced with a mix of the best Australian and (mainly) European wines mak...

Cellar List

Wine & Food Society of BALLARAT Cellar-Master’s Report  for 2017. Thank you once more for allowing me to have the honour and privilege of being custodian to our (I’m sure) very enviable Wine Cellar! As Cellar-Master it is always a challenge trying to determine the drinking preferences of the majority of the members, which older style wines are still being enjoyed and which newer styles are gaining favour as our palates change. And then trying to wade through and decide from a deluge of old and newer styles of wine being released! In 2017 we consumed 238 bottles of wine as compared with 250 bottles the previous year, most of these came from our cellar with the remainder being generously donated by some of our members. Throughout the year we purchased 255 bottles of wines at a cost of $13,414 (av. cost of $52.60 per bottle), whereas the previous year we purchased 269 bottles of wine at a cost of $14,188 (av. cost of $52.74 per bottle) I have tried to ma...