BWFS

Canapes Tuna Ceviche Ginger soy dressing, red radish, cucumber, crisp wontons and sriracha wasabi Japanese maynaise Grazing boards A selection of charcuterie, olives, house made pickles, bread, dip and accompaniments. 2006 House of Arras Blanc de Blancs Entrée Lamb Empanada With currants, apple, rocket and pistachio chimichurri. Heirloom Tomato Salad Green olive tapenade, basil, snow pea shoots and cardamom yogurt dressing. 2015 Domaine Jean Grivot Bourgogne Blanc 2008 Gilbert Picq & ses Fils Chablis Mains Vitello Tonnato Rare roasted beef girello with tuna mayonnaise, kipfler potato, caper berries, dill, rocket and truffle pecorino. Pilipino Duck Skewers. 2009 Château Branaire-Ducru 1998 Penfolds Shiraz Bin 128 2002 Penfolds Shiraz St. Henri Dessert 1981 Château Roumieu Food Master: Andrew Lewis  Wine Master: Andrew Rowan

  Thursday 18 th  November 2021 The Shared Table Buninyong Canapes Crisp Western Plains pork, quandong jam Potato crisp, smoked local mushroom and dill ‘Pate’ Matcha macaron, avocado, coriander, scallop  NV Charles Heidsieck Champagne Brut Réserve Entrée Tastes of prawns Honey prawn cocktail, pink ginger, Asian slaw, egg roll tart, spiced vinegar mayo, prawn mousse in zucchini flower. Sauce verge 2013 Isola Augusta Friuli Latisana Friulano 2016 Domaine Louis Moreau Chablis 1er Cru Vaillons Mains Roasted, smoked lamb rump with Teriyaki Jus Gras, Pearly barley, fennel, pickled carrots, black vinegar dressing, Wasabi pea panna cotta. 2008 Cien y Pico Manchuela Knights-Errant 1998 Wynns Coonawarra Estate Cabernet Sauvignon John Riddoch 2003 Wendouree Cabernet Malbec Dessert ‘Strawberry Shortcake” Blondie base, strawberry sorbet , coconut cream parfait, coconut flower jelly, Raspberry honeycomb crumb. Mitchell Harris ‘Sabre’ Ratafia (House Wine) Head Chef: Dianne Ray Food Ma...

  Thursday 26 th October 2021  Canapes  Crab and lime cigars  Sticky lamb ribs  NV André Clouet Champagne Grande Réserve Brut  Entrée  Gurnard, scallops and cotechino  Rabbit, morels, spaetzle  Domaine Millet Premier Cru 2011  Mosswood Willyabrup Chardonnay 2016  Mains  Coffee crusted Sher wagyu rump, beetroot and horseradish roesti, asparagus, espresso and beef jus  Grange Hermitage 1980  Chateau Leoville Barton 1 x 1982 & 2x 1988  Penfolds Bin 707 1991  Dessert  Matcha pannacotta, blood orange gel, miso sesame tuille Chateau Reynella Vintage Port 1982  Head Chef: Peter Ford  Food Master: Andrew Lewis  Wine Master: John Nelson  We graciously thank Adri Stickland and her family for the Entrée, Mains and Dessert Wines  to help commemorate and remember John’s time with the Society. 

          In difficult times it would be good if we are able to help support the restaurant trade in Ballarat.  " Co-Lab Kitchen Ballarat has evolved following the incredibly successful launch in Daylesford and Hepburn.  Co-Lab Kitchen Ballarat is a collaboration between Ballarat's most iconic restaurants that are working together to create delicious multi course collaboration dinners. The meals are packaged ready to reheat and finish at your home". https://www.co-labkitchenballarat.com.au

  Cellar List August 21

  Thursday 19 th  August 2021 The Hydrant Food Hall Canapes Squid ink cracker with white anchovy, tomato & tarragon puree - Fried crumbed halloumi with prosciutto, chives, red radish  NV Philippe Fourrier Champagne Blanc de Noirs Brut Entrée Mushroom risotto, shaved parmesan & herb oil, served with seasonal vegetables 2015 Patrick Piuze Chablis 1er Cru Butteaux 2009 Feudi di San Gregorio Fiano di Avellino Mains Confit duck leg coated with mustard glaze. served with butternut pumpkin puree & seared pickled Shallot  2009 Littorai Pinot Noir The Haven 2005 Château Clerc Milon 2008 Moss Wood Cabernet Sauvignon Moss Wood Vineyard Dessert Chocolate tart with pistachio ice-cream 1997 Smith Woodhouse Porto Vintage Head Chef: Menu Design by Megumi Ikawa  –  Prepared by Kamarul Kamaruddin Food Master: Andrew Lewis Wine Master: Andrew Rowan

Thursday 15 th  July 2021 Canapes Scallop, Cauliflower, golden raisin, lardo Lamb arastincini, black garlic, smoked yoghurt   NV André Clouet Champagne Grande Réserve Brut Entrée Ham hock terrine, celeriac, apple, walnut Cows milk raviolo, prawn, lemon, samphire, garlic 2018 Fontanafredda Langhe Arneis Briccotondo 2011 Joh. Jos. Christoffel Erben Ürziger Würzgarten Riesling Spätlese Mains Rabbit lasange, Jerusalem artichoke, leek, jus Wagyu Beef fillet, carrot, onion, bone marrow & garlic butter Polenta, truffle, fennel jam Rocket, fennel, pear, pecorino, Vicottor 2004 Mauro Veglio Barolo Vigneto Arborina 2010 Castelgiocondo (Marchesi de' Frescobaldi) Brunello di Montalcino -  Sangiovese 2015 Punt Road Shiraz Dessert White chocolate, Italian meringue, lemon, rhubarb 1990 Moulin Touchais Coteaux du Layon Head Chef: Liam Downes  Food Master: Andrew Lewis  Wine Master: Andrew Rowan

  Wine & Food Society of Ballarat Dinner 819 Thursday 20 th  May 2021 Canapes Smoked Oysters Longon & Lemon Basil Wafer  2008 House of Arras Grand Vintage Entrée Spicy Duck Liver Roll Stuffed Chicken Wing, Red Thai Basil Betel Leaf, Marinated Barramundi, Chilli, Lime, Peanuts 2018 Heggies Vineyard Riesling 2011 McWilliams Mount Pleasant Semillion - Single Vineyard Lovedale Mains Grilled Lamb Curry, Curry Leaf, Rice, Cucumber Relish 2015 Bay of Fires Pinot Noir 2010 Phi Pinot Noir Single Vineyard 2017 S.C. Pannell Grenache Dessert Belgian Chocolate Cake, Home Made Coconut Ice Cream, Vanilla Pears 2010 Château Doisy-Daëne  –  Sémillon - Sauvignon Blanc Blend Head Chef: Damien Jones Food Master: Andrew Lewis Wine Master: Andrew Rowan

  The W&FS in Ballarat have always supported new fine Dining experiences. You may not have had the opportunity yet to visit Cafe Bibo, Paul Martino has forwarded this invitation, from Charlie Graham, to a wine tasting of Dogrock wines. Might be worth a trip. Come along and enjoy the outstanding Pyrenees wines from  Dogrock Winery  matched with  Bibo Restaurant  finger food. Where:  614 Sturt Street, Ballarat Date: 23 rd  April 2021 Time: 6-8pm   Wine purchases available from Dogrock’s Regional Manager Allen Hart. Stay on afterwards as evening dining available from 8pm.

Thursday 18 th  March 2021 Canapes Beef & Capsicum Brochette Tuna Tartare / Confit Egg Yolk / Rye Parmesan Shortbread NV André Clouet Champagne Rose No. 3  Entrée Beetroot Marinated Ocean Trout / Labneh / Cucumber/ Caviar/ Parsley Oil White 2016 Jean-Marc Brocard Chablis 1er Cru Butteaux 2017 Bodega Castro Martin Albariño Rias Baixas Family Selection Mains Fillet of Southern Ranges Beef Wellington Onion Puree / Shallots / King Brown Mushrooms / Black Cat Truffle Red 2009 Château Lafon-Rochet 2011 Moss Wood Cabernet Sauvignon Moss Wood Vineyard Red 2006 Domaine Jean Grivot Clos Vougeot Dessert Delice de Bourgogne Walnut Bread/ Fruit Paste Pistachio Cake/ White Chocolate Sorbet/ Rhubarb Sweet/Dessert 2013 Château Raymond-Lafon Head Chef: Scott Alsop Food Master: Andrew Lewis Wine Master: Andrew Rowan

  Wine Master Report 2020. It came as a great pleasure to be the Wine Master for the society for 2020. I must admit to accepting the position with a great deal of trepidation given the Oenophiles, Aficionados and Connoisseurs among our number. Unfortunately, the year started with a whimper and not a bang with the club deciding to run a Zoom Meeting due to COVID. Having had zero experience in the job, my timing on the uncorking, decanting, washing and rebottling of the wine was, let ’ s say, a couple of hours out!! However thankfully help was soon at hand. As I settled into the role, I found it to be a most enjoyable experience, and I am now starting to well appreciate the work of past Cellar Masters in preparing the wonderful selection of wines available to us. I would like to take the opportunity to thank our Cellar Master, Shaun English for taking the time to input all our wines into the new Cellar Tracker program. It has certainly made the job of selecting wines much easier give...

  Annual Treasurer’s Report Financial Year Ending 30 June 20 20 The 2019/2020 financial year commenced with an opening balance of $2,803. The closing balance as 30 June 2020 was $11,868. The society Bank account remains with ANZ Bank the account keeping fees total $125 for the financial year. 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 $120 for guest. A treasurer prepared income and expenses summary statement for the last two financial years below. YE 30/06/2019 YE 30/06/2020 Opening Balance Start Financial Year $3,181 $2,802 Total Income $40,084 $40,039 Expenses Percentage Percentage Dinner Expenses $22,815 57% $20,592 51% Wine Purchases $15,887 40% $7,048 18% Bank Fees $144 $125 Insurance & Memberships $873 $920 Wine Boxes & Glasses $477 Agricultural $ Pastoral Society $330 T...

  Members of the Society, What an honour it is to be the President of this wonderful Society, but one was not expecting that the first official duty I would carry out back in March 2020, would be to shut the show down indefinitely!   Fortunately however, we only missed three dinners in the last 12 months, April, August and the picnic in February. Admittedly we did have to diversify and in a first (some would say, hopefully the last) in the long history of the Society we held two “Virtual” dinners by ZOOM. My thanks to the Committee for their hard work and support in a time where nothing was certain and planning was extremely difficult.   Whilst the ZOOM dinners were a little clumsy, I believe those that participated enjoyed the opportunity to enjoy good food and good wine in an unprecedented time in global history.   Luckily, we were able to celebrate two momentous occasions, the opportunity to celebrate and honour Mr John Williams for his outstanding contribution du...

  This link comes courtesy of Shaun. As he says,"Interesting to note they were drinking local wines then." https://www.instagram.com/p/CMBKd2SrTqV/?igshid=j6z3nir9yk7l

  Cellar List, click to download

      Before I begin my report, I would like to acknowledge my predecessors, who did so much to lay the foundations for a very enviable cellar.     I have inherited the role with much pleasure, due in no small part to their efforts     One of the major achievements of the year was to move the cellar database form the old Excel format, to the new Cellartracker format.     This is better adapted to cellar management, and produces more user-friendly reports.     One of the, unfortunate, causalities of this was that the price information on the old cellar bottles was not transferred – it was too large a task.     However, if anyone feels strongly about this, I will be happy to facilitate them entering that data.      The cellar has grown, since fewer dinners meant that less wine was consumed.  We now have 1322 bottles.  Total purchased for the year was 156 bottles, at an average bot...