BWFS

Thursday 16 th  February 2023 Amuse Potato, Chorizo & Manchego Croqueta, Smoked Romesco NV Philippe Fourrier Champagne Blanc de Noirs Brut Courses Two & Three 18 Hour Cooked Lamb Belly, Mustard & Caper Sauce, Sauerkraut, Fried Sweatbreads Pan Fried Potato & Goats Cheese Gnocchi, Victorian Asparagus, Fresh Peas, Baby Spinach, Roast Cherry Tomatoes, Parmesan Custard 2017 William Fèvre Chablis 1er Cru Vaillons 2016 Jean-Marc Brocard Chablis 1er Cru Butteaux Course Four Beef Neck Bourguignon, Roast Garlic Mash, Istra Pancetta, Local Mushrooms, Heirloom Carrots, Red Wine Jus 1999 d'Arenberg Shiraz The Dead Arm 2001 Wendouree Shiraz 2006 Penfolds Bin 389 Course Five Bitter Orange & Cinnamon Tart, Poached Fruit Compote, Orange Sorbet 2016 Hollick Riesling "The Nectar" Head Chef: Doug Kerr Food Master: Andrew Lewis Wine Master: Andrew Rowan

  Annual Treasurer’s Report Financial Year Ending 30 June 202 2 ·         The 2021/2022 financial year started with an opening balance of $14,152. The closing balance as 30 June 2022 was $12,306.  ·         The society Bank account remains with ANZ Bank the account keeping fees total $120 for the financial year.    A treasurer prepared income and expenses summary statement for the last three financial years below.   YE 30/06/2020 YE 30/06/2021 YE 30/06/2022 Opening Balance Start Financial Year $2,802   $11,867   $14,152   VG Weekend Income         $41,078   BALLARAT WFS Income $40,039   $28,561   $19,332   Total Income FY $40,039   $28,561   $60,410   Expenses   Percentage   Percentage   Percentage Dinner Expenses $20,592 51% $17,510 61% $18,059   Wine Purchases $7,048 18% $7,320 26% $6,338   Bank Fe...

  The Wine and Food Society of Ballarat Cellar is in fairly good shape, with 1350 bottles. I am recommending an increase in the cellar fees this year.  They have not been increased for several years, and sourcing good wine, particularly imports, is becoming expensive.  Red and white burgundies, bordeaux, and top level Italian wines are more and more expensive, and the exchange rate (.65 Euro for one Australian dollar) is against us.  I recommend increasing to $600. As regards our cellar, I have recently been happy to add some great Rutherglen fortified wines, some Italian whites, and some Margaret River cabernets.  I am looking to add breadth to the varieties represented, and to a lesser extent countries/areas. In the near future, I plan to clear some orphan bottles by offering them to the membership (not having a complete contact list has been my stumbling block).  Please watch out for this, you may see something tempting..... Please see the current cellar...

Wine and Food AGM  27 th  March 2022.  7.30pm Present; John Williams, Brian Hassett, Bob House, John Coco, Mario Cordioli, Andrew Rowan, Chris Alizi, Glen Sharp, Luigi Bazzani, Adri Stickland, (Guest: Dinah Toohey), John Nelson, Mike Sheedy, Gabriel Yanes, Paul Martino, Anthony Singleton, Shaun English, Andrew Bradley. Apologies; Dean Stevens, Malcolm Anderson, Roger Permezel, Andrew Lewis. The minutes from the 2021 AGM have been distributed. Anthony moved the minutes be excepted.   Seconded – John Coco. Note the receiving of the committee reports as posted on the website. Anthony thanked the 2021 Committee and presented a brief Presidents report.  The Treasure Gabriel Yanes put to the meeting his Cellar and Dinner fees recommendation. Cellar Fees to remain at $500 per annum. Dinner Fees to remain at $150 per Member and $120 per Guest.   Seconded – Bob House. The Treasure Gabriel Yanes nominated an Auditor for 2022 ( Sharpe Acc...

  Dear Members, Firstly a big thank you to you all for being gentle to a first-time Ballarat Wine & Food Society President. The job has been made that much easier having a wonderful Committee to support me along the way. I would like to particularly thank Anthony Singleton for stepping in for me on those occasions I have been unable to join you all. Anthony had a pretty busy two years in the role with both the hosting of the Victor Gibson Weekend and having to navigate dinners during a worldwide pandemic.  I would also like to thank outgoing Committee members Andrew Lewis and Gabe Yanes.  Andrew is stepping down as Food Master and his Committee role to have a long holiday while Gabe will step down as Treasurer and from the Committee while he spends time overseas with his family.  Thank you both for all your work over the years! Thanks also to Dean Stevens (Secretary), Andrew Rohan (Wine Master), Andrew Bradley and Shaun English (Cellar Master) as our Committ...