Menu for the 716th Dinner at Café Lekker September 15 , 2011
President Rob Campbell
Canapes:Tandoori Beef Kebab with minted riatta
Salt & Pepper Calamari with Salsa
Jean Baptiste Gunderloch Riesling Kabinett 2001
Soup :Cauliflower & Blue Vein Cheese Soup
Pooles Rock Hunter Valley Semillon 2009
Christian Moreau 1er Vaillon Chablis 2004
Entree: Slow roasted Pork Belly Risotto, Fennel & Baby Leeks
Mauro Veglio Barolo Vignet Arborina 2004
Main: Open Beef Wellington, Basil Arancini, mushroom duxelle, liver pate, smoked tomatoes & jus
Charles Melton Nine Popes GSM Barossa 1999
Chateau Du Trignon Gigondas Cote Du Rhone 1998
Dessert:Vanilla Poached Pear, chocolate case, crème Patisserie tart
Cote du Layon Moulin Touchais 1977
Espresso Coffee and Tea
Wine Master: Jim Patterson
Food Master: Phil Dover
Chef: Ben Veldhuis
September Dinner 716
September Dinner 716
Lekker is dutch for nice
F*cking is dutch for ?
Members are advised that the 716th meeting
will be on
Thursday September 15 2011
At
Cafe Lekker
11 Doveton St Nth.
Ballarat
At 7.00pm
Food Master: Phil Dover
Wine Master: Jim Patterson
Dress Lounge Suit
Guests are most welcome
Electronic banking via account:
ANZ BSB 013 520 ACCOUNT 008699266 is recommended.
Cost $120 per person
Reply to Phil Dover
mailto:doverpl@bigpond.com
RSVP Monday September 12th
Dinner 715 Menu
715th Dinner 18th August 2011
The WESTERN HOTEL
President : ROBERT CAMPBELL
CANAPES
Pork Scratching’s
Black Pudding on a Pig’s Ear Crouton.
Parfait of Pig’s Liver and Port
Majella Sparkling Shiraz NV
FIRST COURSE
Confit Pig’s Cheek, Shoulder and Finesse
Paringa Estate Pinot Noir 2006
Drystone Pinot Noir (C Otago)2002
SECOND COURSE
Dou of Belly and Fillet.
St Hallett Blackwell Shiraz 1998
Virgin Hills Cab Shiraz Merlot Malbec 1992
Consume
Pork Tea
DESSERT
Sticky Toffee Pudding
Seppelt Grand Muscat DB63
FOODMASTER Dean Stevens
WINEMASTER :Philip Dover
CHEF Paul Cosgriff
August Dinner 715
Invitation to the August Dinner
Members are advised that the 715th meeting
will be on
Thursday August 18th
At
Western Hotel
1121 Sturt St
Ballarat
A new Venue! Chef Dan Cronin (ex Sov. Hill)
At 7.00pm
Food Master: Dean Stevens
Wine Master: Phil Dover
Guests are most welcome
Electronic banking via account:
ANZ BSB 013 520 ACCOUNT 008699266 is recommended.
Cost $120 per person
Reply to Dean
mailto:dean@awnicholson.com.au
RSVP Sunday August 14th
Dinner 714 Bastille Ladies' Night
714th Dinner – 16th July 2011
Ladies Evening
CRAIGS HOTEL
President: Robert Campbell
**
CANAPES
Scallop ceviche, pear remoulade and micro herbs
Grilled Tasmanian oyster with Hollandaise sauce
Pierre Peters Blanc de Blanc NV
**
ENTRÉE
Duck and King Brown Mushroom Pithivier
Spiced red cabbage, celeriac puree and sauce poivrade
Dominique Laurent Bougogne Passetoutgrain 2002
Chorey Les Beaune 2002
MAINS
“Wild Boar Daube”
Slow cooked wild boar in red wine Chestnut and white polenta, confit baby onion lardons and wilted baby spinach
Chateau L'Evangile 1982
Chateau Beychevelle 1985
****
DESSERTS
Grand Marnier Crème Caramel
Orange segment
Chateau Haut Bergeron2001
Chef: Phillipe Desrettes
Food Master: Bob House
Winemaster Phil Dover
July Dinner 714
Invitation to the July Ladies' Night Dinner
Members are advised that the 714th meeting
will be on
Saturday July 16th
At
Craig's Hotel
Lydiard St Nth.
Ballarat
At 7.00pm
Theme; Bastille Dinner
Food Master: Bob House
Wine Master: Phil Dover
Dress Lounge Suit with French highlights
Guests are most welcome
Electronic banking via account:
ANZ BSB 013 520 ACCOUNT 008699266 is recommended.
Cost $120 per person
Reply to Bob
mailto:house@ncable.net.au
RSVP Monday July 10th
This is as always for ladies' night a special function, try hard to be there.
Let me know of any food allergies or restrictions, Phillipe is happy to accommodate these.
June 2011 Dinner 713 Menu
The Wine & Food Society of Ballarat
Dinner 713 June 2001
Venue Red Peppa
President Rob Campbell
Food Master Phil Dover
Wines from the Mitchell Harris Range
Canapes
Duck spring roll with chilli & chocolate
Twice cooked pork belly with seared scallop
Sabre sparkling 2008
Entree:
Fillet of trout, Lyonnaise potato & Almond Beurre noisette
Sauvignon Blanc Fume 2010
2nd Entree:
Peppered kangaroo carpaccio - with warm brioche, olive tapenade & rocket salad
Sangiovese 2010
Main:
Ox tail ravioli, sauteed mushrooms, steamed greens & salsa verde
Cabernet Sauvignon 2009
Dessert:
Pear & apple Tarte tatin, muscatel ice cream and walnut praline
Muscat (Seppeltsfield)
Chef Paul Burge
