BWFS

  Hughes and Hughes Dornfelder 2021 The response to my previous note about input from you prompted some good replies. It seems there is some interest but maybe not in this format, possibly a facebook site with member-only access would be better? We do have a response from Andrew Bradley about a wine type I've never tried: Dornfelder. "This wine was part of the Mitchell Harris Taste of Tasmania Dinner a few weeks ago. Absolutely loved it then and bought some for my cellar. Beautiful colour, fruity and an easy mid week wine. Not what I would have expected from Tassie but worth a try" Dornfelder grapes are a high-yielding rot-resistant Hybrid cross from Germany, first created in 1953 and now the second commonest red grape grown in Germany. Three or four small wineries in Tasmania now grow the grape with a small volume grown in Bright.

  This blog is now 12 years old. There has been little change in the format. It may be time to revive the content, which means that I want ask you the readers, what do you want? My preference would be to make the content interactive with information from you. I thought that possibly we could have reports from you about good restaurants you have been to, which bottle of wine you drank recently that warrants a personal recommendation, or maybe a good recipe that you've used and enjoyed. I'm sure there are other good ideas, please let me know if you want change via our email. Bob ballaratwfs@gmail.com

Testimonial Dinner  Les D ickinson Venue Lola's Canapes   Tartare of Salmon Chicken Cordon  B leu Sebago & Mint  C roquette Devaux Champagne de Devaux La Cuvée D NV   Entrée   Braised Beef  B risket 2004 Penfolds Bin 389  1998 Wynns Coonawarra Estate Cabernet Sauvignon John Riddoch    Main   Lamb Shoulder, Smoky  E ggplant,  Cr ushed  P otato 2010  Grosset  Gaia  2012 Leeuwin Estate Art Series Cab Sav 1990 Mount Mary Cabernets    Dessert   Chocolate Gateaux, Double  C ream 1994 Warre's Vintage Port

   Dinner 829 Thursday 16 th  June 2022 Mr Jones' Restaurant Canapes Fried choux pastry, chopped duck liver, pickled ginger wasabi leaf Savoury Thai cup cake NV Sorby Adams Shiraz Morticia Entrée Quince, palm sugar, chilli, lime, prawn floss Betel leaf, smoked pork sausage, ginger, roasted rice  2013 Tyrrell's Sémillon Vat 1 2017 Mader Riesling Rosacker  Mains S outhern curry of “western plain’ suckling pig, curry leaf . Stir fried brussels sprout, house made Chinese spiced bacon  2006 La Fornace Brunello di Montalcino Riserva 2012 Domaine des Sénéchaux Châteauneuf-du-Pape 1995 E. Guigal Côte-Rôtie Brune et Blonde Dessert Belgium chocolate cake, whole mandarin sorbet 2013 Royal Tokaji Wine Co. Tokaji Aszú 5 Puttonyos Head Chef: Damien Jones Food Master: Andrew Lewis Wine Master: Andrew Rowan Choosing wine to accompany Thai Food

  Thursday 26th May 2022  Canapes  Beef Tartare, Scallops 2013 Heemskerk Coal River Valley Chardonnay Pinot Noir Entrée Local Salt Kitchen Wagyu beef pastrami, tuna remoulade, fried caper, parmigiano reggiano 2007 Gros Frere et Sceur Echezeaux 2014 Domaine Robert Chevillon Nuits St. Georges ter Cru Les Chaignots Mains Ox cheek bourguignon, local mushroom, local Salt Kitchen lardons, whipped potato  2015 Benevelli Piero Langhe Nebbiolo  2002 Wendouree Shiraz Mataro  1990 Penfolds Cabernet Sauvignon Bin 707 Dessert Warm dark chocolate & pear gateau, vanilla ice cream  2006 Le Tertre Du Lys D’Or Cuvee d’Exception Head Chef: Philippe Desrettes  Food Master: Andrew Lewis  Wine Master: Andrew Rowan  

  Currently, the Ballarat Wine and Food Society Cellar is in good shape. The new database makes preparing reports easy (see attached). I have been a little slow on buying wines for the cellar - restricted space and Victor Gibson are my excuses.  I have some deliveries due, which will go in in due course.  The overall buying strategy has been to source variety (trying to provide wines that we would not usually drink at home) and quality.  I am deliberately avoiding wines that don't deliver value (for example, I will buy premium Australian Cabernets rather than mediocre bordeaux). Please see the attached report of the current state of your cellar. Cheers All, shaun https://www.mediafire.com/file/9qwkdzvcao6qyvj/W%2526FS_report_2022.pdf/file

  Annual Treasurer’s Report Financial Year Ending 30 June 2021 ·        The 2020/2021 financial year started with an opening balance of $11,867. The closing balance as 30 June 2021 was $14,152.  ·        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 three financial years below. ·        The income collected for dinner and cellar fees total $28,531.  The expenses can be split as follows: §    Dinner Expenses repres...

  Members of the Society,   Whilst we continued our little game of cat and mouse with COVID over the past 12 months, we managed only to miss out on our September dinner. Since then things have been somewhat normal and it was great to see Bob being able to once again make the trip up from the big smoke to participate.   We did pull the pin on the second attempt to hold the Victor Gibson weekend in October 2021 but we were delighted to finally deliver the event recently this March. Suffice to say, that the entire weekend was a complete success. We had 103 registered dignitaries over the full weekend of events, toped off with 101 of them attending a wonderful evening at The Mining Exchange for the formal Black Tie, Federation of Wine and Food Societies Australia 25 th  Commemorative Victor Gibson Dinner.   The weekend events were well supported by our members and I hope that you enjoyed all that was on offer. I wish to extend a heartfelt thankyou and congratulation...

25 th  Victor Gibson Commemorative Dinner Ballarat Mining Exchange Saturday 26 th  March 2022   CANAPÉS Oysters, Black Pearl and Wakame Scallop Boudin, Red Pepper and Bug Cracker Pol Roger NV   COURSE 1 Skipton Eel Miso Grilled Eel, Daikon Cake, Eggplant and Pickles 2020 Best’s Concongella Blanc 2019 Clyde Park Block C Chardonnay   COURSE 2 Rabbit Saddle of Young Rabbit and Rillettes of Leg, Seeds, Muscatels and Truffle 2019 Tomboy Hill ‘The Tomboy’ Pinot Noir 2019 Blake’s Estate Reserve Pinot Noir   COURSE 3 Mt Doran Fallow Deer Roasted Hind of Venison, Crisped Tendon, Beetroot and Pommes Puree 2010 Best’s Bin 0 Shiraz 2013 Warrenmang Black Puma   DESSERT Autumn Lemon Parfait, Nougatine, Fruit à Noyau and Caramel 2013 Chateau Raymond Lafon Sauternes   Food Master: Andrew Lewis Wine Master: Andrew Rowan Cellar Master: Shaun English Head Chef: Peter Ford