Treasurer's Report 2013

TREASURER'S  REPORT FOR   THE WINE AND FOOD SOCIETY OF BALLARAT  2013



The Society remains financially viable and secure.   We have collected $6150 in cellar fees from our members and $21650 in dinner fees .  I would like to recommend that we maintain the current fees for the next year that we have charged over the last 2 years
Catering costs have amounted to $17645
Jim Patterson  has been busy purchasing a number of quality wines  to the value of $10320.14 so our balance sheet has not altered very much from last year
The accounts have been audited by our honorary auditor Mr John Twomey

Phil  Dover

2013 President's Report

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Ballarat Food and Wine Society

Presidents Report 2013

The 2013 year has been a great success for the Society. Attendances have been consistent with our membership ranging from 16-20 at most dinners. The Society has enjoyed wonderful evenings filled with great food, wine, and fellowship. The new cellar arrangements have been a great improvement offering us excellent access, security and cellaring conditions.

On behalf of the Society I wish to express our thanks to Les for making this area available to safely store and access our precious asset.

Bob House in his role as Secretary is the life blood of our committee. He brings us together and keeps the lines of communication open. Despite relocating to Melbourne he still makes a wonderful effort, without fear or favour, to get things done.

Thanks to John Coco for his service as Food Master. This is no easy task especially when you are at sea literally six weeks on and six weeks off. John is retiring at the end of this term and we thank him for his service to the committee.

Our thanks to Mal for the passion and good humour he has bestowed upon us as Wine Master. We have had the privilege of enjoying some excellent brackets during the year. We have had access to some wonderful and unique wines that only membership to our society can provide.

Cellar Master Jim is always trying to balance and rationalize our list. Jim’s legacy to our wine list shall be enjoyed for many years to come. Jim goes to extraordinary lengths in his research and procurement efforts to access great wine for us both now and into the future.

Our Treasure Phil has kept a strong grip on our finances. I thank him for his ongoing service.  Phil is a long serving committee member and makes a well-judged contribution.

I thank Shaun and Stewart for their input throughout the year and look forward them continuing to serve on the next committee.

The Ballarat Food and Wine Society is in great shape and I look forward to many more Society Dinners.

Menu Dinner 741

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741^st Dinner – December 12, 2013

Kambei Restaurant

Main Road,

Ballarat

President: Dean Stevens

おしながき

酢ガキ 

えだまめ 

2000 DomPerignon

南蛮漬け 

ほうれん草 

鮮魚の刺身 

1997 Beblenheim Gewurtztraminer Mandelberg Grand Cru

Sake 1

エビとホタテと卵豆腐 

2009 Philippe Chavy ‘Les Folatieres’ Puligny Montrachet

ソフトシェルクラブ天ぷら

 

2008 Domaine de Bellene Bourgogne Pinot Noir Villes Vignes

Sake 2

和牛ステーキ 茄子田楽 

ご飯 

お味噌汁 

1998 Penfolds Bin 128 Coonawarra Shiraz

1998 Penfolds Bin 407 Cabernet Sauvignon

デザート 

Umenoyado aragoshi

Unfiltered rich sweet plum wine

Chef: Shinji Chaen

Food Master: Jim Patterson

Wine Master: Mal Anderson

    Want an English version? Go here; 
Mediafire

740th Dinner Menu

740^th Dinner – November 21, 2013

Craig’s Royal Hotel,

Ballaarat

President: Dean Stevens

MENU

  

Rabbit rillette, pear and hazelnut

Tuna tartare, seaweed, black sesame

Deconstructed beef wellington

     G.H.Mumm NV Cordon Rouge Champagne

                                                                

      Pork Belly

  Crab salad, pickled cauliflower, edamame beans, flowers

2002 Mesh Eden Valley Riesling

2003 Mesh Eden Valley Riesling

2008 Domaine Des Nugues Fleurie

Veal Cutlets

Caramelised onion puree, asparagus, celeriac, mushroom and port jus

2007 Brancia Tre Toscana IGT

2000 Tenuta San Guido Sassicaia

Extra wine (from Craig’s Hotel cellar): 2002 Lakes Folly Cabernet Sauvignon

Dates and Almond Panna Cotta

Poached pear, honey cream

Morris of Rutherglen Special Release Muscat

Chef: Phillipe Desrettes

Food Master: Bob House

Winemaster: Mal Anderson

                         

Dom Perignon

Contact Shaun English $179
shaunenglish@yahoo.com

Dinner Menu 739

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739^th Dinner – October 17, 2013

Golden City Hotel,

Sturt Street,

Ballarat

President: Dean Stevens

MENU

Canapés   

Homemade pork dumplings with sweet soy

Smoked salmon & dill risotto cake

                               Jacquesson Cuvee No 735 NV

                                                                

                                                                                   Entrée

               Tuna nicoise salad – yellow fin tuna, kipfler potatoes, green bean, anchovy &olive tapenade

2002 Paliser Estate Martinborough Riesling

2002 Fontaine-Gagnard Chassagne-Montrachet

2009 Dom Philippe Chavy Les Folatieres Montrachet

Mains

Roast rump of lamb, saffron potato, spring lentils, crushed minted peas, finished with a lemon thyme jus

1994 Yerinberg Cabernets

2001 Chateau Charmail

2005 Chateau Brane-Cantenac

1999 Moss Wood Cabernet

Cheese Platter

Milawa cheese platter

1996 Chateau Broustet Barsac – donation from Bob House

Chef: Mark Parsons

Food Master: John Coco

Winemaster: Mal Anderson

                         

Dinner 738

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738^th Dinner – August 17, 2013

Red Peppa

34 Sturt Street,

Ballarat

President: Dean Stevens

MENU

Canapés   

Salt & pepper calamari with quinoa, romanesco broccoli, saffron mayo

Kaitifi wrapped pork belly with hint of red curry

Seared scallop wrapped in waikame, black salt

                                      Seppelt Show Amontillado DP 116

                                                                

                                                   Entrée

            Scampi, black pudding, cottechino sausage, du puy lentils & citrus beurre blanc

2009 Corregio Riero Arneis

2005 Leo Buring Leonay Eden Valley Riesling

2002 Pike’s Clare Valley Riesling

2007 Littorai Haven Vineyard Pinot Noir

Mains

Cheese & thyme filled lamb shank wrapped in pancetta with truffled peas,

confit baby vegetables and onion jus

2010 Palacios Petalos Mencia

 2001 Chateau Charmail Haut-Medoc

2001 Summerfield Reserve Cabernet

1973 Penfolds Grange Hermitage – donation from Bob House

Dessert

Deconstructed Violet Crumble – house-made honeycomb, crumble, butterscotch sauce

and candied violet sorbet

1978 Chateau Caillou Sauternes – donation from Bob House

Food Master: John Coco

Winemaster: Mal Anderson