BWFS

Wine & Food Society of Ballarat
Cellarmasters Report for 2011

Thank you for the opportunity to be your Cellarmaster for the past year when I have continued my programme to update and revamp the Cellar List.
During 2011 we consumed 201 bottles - which was 42 less than for 2010. At the same time I added 216 bottles at an average cost of $62 each totalling $13,370 compared with $13,446 in 2010 at an average cost of $50 (which was due to an increase in the quality of the wine purchased).
I had intended to auction off up to 30 dozen bottles in excess of our requirements last year but had to defer this until early in 2012. This will reduce the list to a more practical level.
We are due to receive our 2009 Bordeaux En Primeur purchases around April and repeated this for the great vintage of 2010 due to arrive in 2013 which adds 3 dozen comprising 6 wines to refresh our Bordeaux stock for your future pleasure!
My purchases are eclectic and include outstanding wines from Burgundy, Bordeaux, New Zealand, California, WA and Tasmania and I hope to be around to enjoy most of them over future years!
Thanks to Phil Dover’s outstanding work for the past 3 years we have enjoyed some great dinners and I look forward to working with a new Winemaster should you elect me for another term. Sorry I cannot attend the AGM but a Business conference drags me overseas.
The audited list as at 31/12/2011 can be viewed on the Society’s website.

Thanks, Jim Patterson

Dinner 720 February 2012 AGM

Invitation to the February Dinner

Members are advised that the 720th meeting,
the AGM will be on

Thursday February 16th 2012
At
Craig's Hotel
Lydiard St.

At 7.00pm

Food Master: Stuart Eaton
Wine Master: Phil Dover
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 Stuart Eaton
sdgeaton@bigpond.com
RSVP Sunday February 12th

December Dinner 719 Menu

719th Dinner held on 15th December 2011
JAPANESE RESTAURANT KAMBEI

President: Robert Campbell

Oyster Ponzu Oroshi
Minced Prawn
Piper Heidsieck
Salmon Avocado Sushi
Spinach, Shiitake and Enoki mushroom with white sesame and miso
Tyrells Vat 1 Semillon 2002

Sashimi Moriawase
Best available from market
Kikusui Junmaiginjo Sake

Hamachi Kama
Grilled Kingfish Wing sweet miso marinated with Yuza Sauce
Tyrells Vat 47 Chardonnay 2004

Chikuzen-ni
Braised chicken with Japanese seasonal vegetables
Japanese taro, lotus root, konnyaku yam cake carrot & snow peas
Ch. Thivin Cote De Brouilly Godefroy Beaujolais 2009

Wagyu Beef Steak
Special miso based sauce with truffle, shiitake & enoki mushrooms
Steamed Rice and Miso Soup
Le Vieux Donjon 2000 CNdP
Kizakura Yamahai Sake

M Roll
Sweet red bean paste with marscarpone
Tateyama Umeshu
plum wine made from sake

CHEF Yutaka Kimura

FOOD & WINE MASTER John Nelson

December Dinner 719

Invitation to the December Dinner

Members are advised that the 719th meeting
will be on

Thursday December 15th 2011
At
Kambei
501 Main Rd

At 7.00pm

Food Master: John Nelson
Wine Master: John Nelson
Dress Casual
Guests are most welcome
Electronic banking via account:
ANZ BSB 013 520 ACCOUNT 008699266 is recommended.
Cost $120 per person

Reply to John Nelson

RSVP Sunday December 11th

Menu Dinner 718

718th Dinner – 18th October 2011

Partners night and David O’Sullivan Commemorative Dinner
Quest Apartments

President: Robert Campbell

CANAPES
Twice Baked Crab soufflé
Quenelle of Eel tobiko and daikon
Moet Chandon champagne 2000

FIRST COURSE
Seared scallop prawn essence prawn oil and Asparagus
Domaine des Ballandors (Quincy) 2008

SECOND COURSE
Crisp Duck Sticky pork confit beetroot beetroot jus Celeriac mousse
Tomboy Hill Pinot noir 2003
Savaterre Pinot Noir Beechworth 2006

THIRD COURSE
Beef sirloin @60 pedro ximinez beef cheek Roesti Cavolo nero
Landsborough Shiraz (Geoff Oliver) 2002
Penfolds Bin 389 Cabernet Sauvignon 1998

DESSERT
Peach tarte tatin Brulee Melba sauce
Ch Lafaurie-Peyraguey 2001

Chef: Peter Ford
Food Master: Bob House
Winemaster Phil Dover