Office Bearers

President Andrew Rowan Secretary Dean Stevens Cellar Master Shaun English Treasurer Glenn Sharp Wine Master Paul Martino Food Master Andrew Bradley

Archive

Menu Dinner 816

Thursday 17th December 2020

STARTERS

Stuffed Indian prawns w/a mango gel
Wild mushroom, spinach & water chestnut wantons with parmesan crisps 
2013 Best's Great Western Parking Shiraz

ENTRÉE

Coffin bay oyster tart with local goats cheese & a classic salsa verde


dressing

2014 Wagner-Stempel Riesling Gutswein 2014 Wagner-Stempel Weissburgunder trocken

MAIN

Duck cooked two ways



Confit leg, pan roasted breast, roasted beetroot puree, potato gratin, greens & an orange star anise glaze. 

2001 Wendouree Cabernet Malbec
2004 Marqués de Murrieta Rioja Castillo Ygay Gran Reserva Especial
2008 Maison de Grand Esprit Côte de Nuits Villages La Belle Voisine

DESSERT

Lavender infused panna cotta, toffee cage & blackberries

2005 Château Coutet

Head Chef: Andrew Flockhart Food Master: Andrew Lewis Wine Master: Andrew Rowan



Menu Dinner 815





Dinner 815

Thursday 19 November 2020

COURSE 1

Dukkha Spiced Quail Egg

Shepherd’s Pie

Scallop Ceviche – Coconut - Lime

H.Blin Champagne Louis d´Or Brut Rosé Cuvée Louis 2004

 

COURSE 2

Kingfish Pastrami – Almonds – Fig & Lime leaf Oi

Tyrrell's Sémillon Vat 1 Hunter Valley 2011

Domaine Jean Grivot Bourgogne Blanc 2015

 

COURSE 3

Potato, leek & local mushroom pithivier Pont Leveque mushroom velouté


Penfolds RWT Shiraz 2003

Wendouree Shiraz Mataro 2003

Le Vieux Donjon Châteauneuf-du-Pape 1998

 

DESSERTS

Ossau-Iraty - Walnut Bread – Apple Paste

Craig’s Black Forest Gateau - Textures of Chocolate – Cherry Sorbet 

Château Lafaurie-Peyraguey 2005

 

 

Head Chef: Scott Alsop

Food Master: Andrew Lewis

Wine Master: Glenn Sharp filling in for Andrew Rowan




Menu Dinner 814

Wine & Food Society of Ballarat Dinner 814

Thursday 15th October 2020

COURSE 1

Chicken Laksa as a soup

Brown Brothers – Patricia Pinot & Chardonnay Brut 2010

COURSE 2

Caesar salad with anchovies and chicken

Grosset – Polish Hill Riesling 2012 Giaconda – Estate Vineyard Chardonnay 2013

COURSE 2

Steak and chips and salad, cooked medium rare

Mount Langi – Grampians Shiraz 2008 Glaetzer – Amon-Ra Unfiltered Shiraz 2010 Cape Mentelle – Wallcliff Shiraz 2003

DESSERT

Eton Mess with fresh berries

Pfeiffer – Christopher’s VP 1997

Head Chef: Ahsan Gazi Food Master: Andrew Lewis Wine Master: Andrew Rowan



Menu Dinner 813

 


Wine & Food Society of Ballarat Dinner 813

Thursday 17th September 2020

 

CANAPÉ

Blue swimmer crab bon bon, kaffir lime mayo

 


COURSE 1

Marinated scallop, pickled apple, sweet potato chips

 

COURSE 2

Bouillabaisse -The real fish soup, sourced from Whites Fisheries & Trentham Fields Saffron rouille

 



COURSE 2

Waubra Prime spring lamb cutlets, Chris' Smoky eggplant salad, mint and cashew relish

 


DESSERT

Tarte au citron, roasted mandarins, blood orange sorbet

 

Wines were a mixed selection from the cellar

Head Chef: Peter Ford

 Food Master: Andrew Lewis

 Wine Master: Andrew Rowan




News from Italy



The way that wine sells in Italy has changed. After the pandemic this year, fewer people are eating out. More wine is being drunk at home and ordered on line. This has led to a new movement. "Io sono vinarius"


https://dobianchi.com/2020/08/14/best-italian-wine-shops/

Quarantine Reading



This is worth your attention
http://www.mediafire.com/file/3pqmo2kh8oqj11c/Don%25E2%2580%2599t_Eat_Before_Reading_This_-_The_New_Yorker.pdf/file


Cellar List July 2020



New, updated Cellar List

http://www.mediafire.com/file/xlp90p43253j9mq/W%2526FS%2527s_Wine_List_-_CellarTracker.pdf/file


Menu Dinner 812


Wine & Food Society of Ballarat Dinner 812
Thursday 16th July 2020
CANAPES
Blue Swimmer Crab Crumpet
Cheese Sable
Roast Beef & Yorkshire Pudding
Vilmart & Cie Grand Cellier Champagne Brut NV
ENTRÉE
Ballotine of Ora King Salmon- Nori- Yarra Valley Caviar.
Jean Dauvissat Chablis 1er Cote de Lechet 2014 
Gilbert Picq 1er Cru 'Vosgros 2014
MAIN
Saddle of Flinders Island Lamb, pomme Boulangere, roast carrots, leek gratin.

Chateau Brane-Cantenac 2010 – Bordeaux Cabernet/Merlot Blend 
Chateau Clerc Milon 2005 - Bordeaux Cabernet/Merlot Blend 

Pierre Damoy Gevrey Chambertin 2013 – Pinot Noir
DESSERT
Apple in the Garden

Le Tetre du Lys D'Or 2006 - Sauvignon Blanc/Sauvignon Gris Blend
Head Chef: Scott Alsop Food Master: Andrew Lewis Wine Master: Andrew Rowan

Menu Dinner 811



Wine & Food Society of Ballarat
Dinner 811
Thursday 18th June 2020
CANAPES
Tuna Tataki with Yuzu and Chili
2010 Sabre Sparkling White

ENTRÉE
House made Corn Tostada’s with Shaoxing and Chili Braised Oxtail, Water Chestnut and Crisp Leak.
2016 – Serrat - Yarra Valley - Chardonnay
2016  -  Tomboy Hill - Clementine’s Picking - Chardonnay


MAIN
Pork Belly with Ginger and Lemon Grass, Chargrilled Spring Onion Rice Pilaf and Pickled Paw Paw.
2006 -  Charles Melton – Nine Popes – Grenache
2008 – Giaconda – Nebbiolo
2004 - Clonakilla - Shiraz/Viognier


DESSERT
Black Forest – Hot Cherry Walnut Fudge Cake, Macerated Cherries, Whipped Kirch Cream, Chocolate Soil and Shards.
NV – Chambers Rosewood - Old Vine - Muscadelle


Head Chef; Dianne Ray 
Food Master: Andrew Lewis
Wine Master: Andrew Rowan

Dinner 810 Menu

Wine & Food Society of Ballarat Dinner 810
Shared on line by Zoom
A first for the Society, needs must!
Thursday 21st May 2020


STARTERS
Duck breast tile, Cumquat gel, Chicken crisp Grilled eel, Miso eggplant, Wasabi and seed crumble
ENTRÉE
Pot-au-feu, Pheasant & morel, Vegetables, Pistou, SOUP
MAIN
Pomegranate roasted lamb shoulder, Roasted beetroot and Mt Zero freekeh, Goat's cheese risotto, Salsa verde 
DESSERT
Quince & apple crème brulee, Balsamic macerated figs, Langues de chat
Head Chef; Peter Ford 
Food Master: Andrew Lewis 
Wine Master: Andrew Rowan



White Wines

  • Seppelt Drumborg Riesling 2013
  • Warramate (YarraYerring) Riesling 2015
  • Amelia Park (WA) reserve Chardonnay 2016
  • Bindi Kostas Rind Chardonnay 2016
  • Crawford River Riesling 2016
  • Moss Wood Chardonnay 2013


Red Wines

  • Dalwhinnie Shiraz 2007
  • Crawford River Cabernet Sauvignon 2006
  • Gibson Australian Old Vine Collection McLaren Vale Grenache 2007
  • Oliver's Taranga Cadenzia Grenache 2009

Suspension of Dinners and social events



      Regretfully due to the current circumstances surrounding COVID-19, in particular the closure of venues, the limitations on gatherings and social distancing, the committee has decided to suspend all future Dinners for the next three months.
     The decision was not taken lightly, and via correspondence the committee have agreed to hold off any dinners for the months of April, May and June. We will reconsider any further action in June.
     The Committee will continue to communicate and report any further developments back to the Membership.
     We thank you for your understanding during this unprecedented time.
    Our members are in the demographic most at risk of major disease, everyone should be aware of and practice social separation. Self isolation where possible, is a good strategy, stay safe and well.



Menu Dinner 809

                                                                        
Wine & Food Society of Ballarat
Dinner 809
Annual General Meeting
Thursday 19th March 2020
CANAPES
Spinach & Fontina Arancini
Potato Blini-Whipped Cod- Bottarga
NV – Louis Armand 1er Cru - Champagne
ENTRÉE
Ballotine of Ora King Salmon- Yarra Valley caviar- leek
2015 – Tomboy Hill Clementine’s Picking - Chardonnay
2016 – Bindi Kostas Rind - Chardonnay

MAIN

Fillet of Southern Ranges Beef- Boulangère potato, carrots, watercress Puree
1998 – Wynns Michael - Shiraz
2000 – Birks Wendouree Clare - Shiraz
2004 – Penfolds RWT Barossa - Shiraz


DESSERT
Black Forest Gateau

1996 – Chateau Reynella – Vintage Port

Food Master: Andrew Lewis
Wine Master: Anthony Singleton
Head Chef: Scott Alsop

Treasurer Annual Report

Special for Gab, this says "4 years jail for the Treasurer"
my report

The 2018/2019 financial year commenced with an opening balance of $3,181. The closing balance as 30 June 2019 was $2,803. The society Bank account remains with ANZ Bank the account keeping fees total $144 for the financial year. I would like to thank Shaun English for his support and help as outgoing treasurer, the financial accounts are being audited by Sharp Accounting (Glen Sharp) and will be loaded up online on the Society Website once completed.

It is recommended that cellar fees remain at $500 p.a. Dinner Fees at $150 per dinner for Members and $130 for guest.  

The income collected for dinner and cellar fees total $40,084. 
The expenses can be split as follows:
Dinner Expenses represent 57% of total income ($22,815.)
Wine Purchases represent 40% of total Income ($15,887.) 
Other expenses represent 3% of total income.

A treasurer prepared income and expenses summary statement is attached below.

Opening Balance 01/07/2018 $3181 
Total Income $40,084 
Dinner Expenses $22,815
Wine Purchases $15,887
Bank Fees $144
Insurance & Memberships $873
Wine Boxes & Glasses $477
The Courier  $127 
Printing $139 
Closing Balance 30/06/2019 $2,803


Cellar Master Annual Report

If only

my report
Ballarat Wine and Food Society’s Cellarmaster Report for 2019

My tenure as cellar-master is coming to an end.
During this time my knowledge of wine has increased quite substantially and as we know a little knowledge is a dangerous thing!

After 5 years of maintaining the Society’s wine-cellar I thought that it now needed someone else to nurture it along.
Looking at the contents of our cellar I see some ripper wines there and I hope that members attending future dinners appreciate the wines that I have bought, both, for the cellar and for them.

In 2019 we consumed 226 bottles, 4 less than last year.
We purchased 204 bottles of wine at a cost of $13,584 with an average cost of $66.59 per bottle. We purchased only 2 bottles less than the previous year.
There is presently1378 bottles in the cellar with a purchase value of $101,721 this averages to approx $73.81 a bottle. Last year we had 1456 bottles with a purchase value of $101.966, this is in line with our decision to stock fewer bottles but of better quality!

I wish to thank my fellow committee members for their support during the year and to wish the incoming CellarMaster; ‘Happy hunting for the bargains’

John Coco 12th march 2020


I can certainly see that you know your wine. Most of the guests who stay here wouldn’t know the difference between Bordeaux and Claret.”
― Basil Fawlty, “Fawlty Towers”

Purchases in 2019

Tomboy Hill 'The Tomboy' Chardonnay
2016
Arras Grand Vintage
2008
Ar Pe Pe Inferno Fiamme Antiche  Nebbiolo
2015
Raymond Lafon 375ml  Sauterne
2013
Castro Martin Family Estate Albarino
2017
Taylors LBV Port
2012
Taylors Vintage Port
2016
Fonseca Vintage Port
2016
Podere Poggio Scalette Il Carbonaione
2015
Tomboy Hill Jude's Picking Chardonnay
2018
Tomboy Hill Jude's Picking Pinot Noir
2018
Jean Luc Mader Riesling Rosacker Gr Cru
2017
Foradori Teroldego
2016
Callejuella  Blanco de Hornillos  Palamino Fino
2017
Paradise IV ‘Dardell’ Shiraz
2017
Paradise IV ‘Dardell’ Chardonnay
2017
Tyrrells Vat 1 Semillon
2013
Ch. Marquis D’Alesme 3eme Margaux
2018
Ch Suduiraut  375mls
2018
Ch Pavie Macquin St Emillon
2018
Billecart-Salmon Brut
N/V
Navazos PX Gran Solera 25YO
N/V
Giaconda Estate Shiraz
2018
Amaranta Montepulciano d'Abruzzo 
2016
Dom Cecile Chassagne Gigondas Rhone GSM
2017
Dom R Chevillon NSG Les Chaignotts 1er cru
2014
Dom Jean Grivot Bourgogne Blanc
2015
Tyrrells  Hunter Semillon
2011
Royal Tokaji 5 Puttonyos ASZU
2013
Heathcote Estate Shiraz
2017
Handpicked Collection Tasmania Pinot Noir
2017
Handpicked Collection Mornington Pinot Noir
2018
FontanaFredda Briccotondo Langhe Arneis
2018
Fuligni Brunello Di Montalcino
2014
Tomboy Hill 'The Tomboy'
2018