BWFS

Thursday 17 th  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

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

Wine & Food Society of Ballarat Dinner 814 Thursday 15 th  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  –  Christ opher’s VP 1997 Head Chef: Ahsan Gazi Food Master: Andrew Lewis Wine Master: Andrew Rowan

  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

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/

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

New, updated Cellar List http://www.mediafire.com/file/xlp90p43253j9mq/W%2526FS%2527s_Wine_List_-_CellarTracker.pdf/file

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

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

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 Ol...

      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.

                                                                         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 Ch...

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 summa...

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 ...