Minutes AGM February 19 2015

Minutes AGM 19/2/15

Present:- Shaun English, Luigi Bazzani, Mike Sheedy, Phil Dover, John Williams,  Les Dickinson, Mario Cordioli, Jim Patterson, Bob House, Rob Campbell, Mal Anderson, John Nelson, Degen Murphy, John Stickland, Andrew Lewis, Dean Stevens, Andrew Bradley, Todd Stevens, Wayne Spring, Tony Campana.

Apologies, John Coco, Ross Wilkie, Brian Hassett, Wes McKnight.

Minutes AGM 2014 (on blog) approved M. D Murphy 2nd A Lewis

Correspondence nil

Reports (on blog) all accepted

Welcome new member:- Todd Stevens

Elections:-

Single candidate each post, approved by acclamation

President Shaun English

Secretary Bob House

Treasurer Phil Dover

Cellar Master John Coco

Food Master Andrew Lewis

Wine Master Dean Stevens

Committee members Mal Anderson, Jim Patterson

Fees and membership dues

Proposal P Dover 2nd R House

" that the dinner fee is unchanged at $130 and the Annual membership fee (wine levy) be increased to $330".

Discussion

Jim P  " probably not enough to maintain standard of cellar"

Andrew L "need to increase membership"

Mario C " result of increase in numbers: insufficient holdings in cellar"

Wayne S " should value wines at cost"

Shaun " increase cost will deter new members"

Vote:- passed unanimously

Auditor Appointment

Proposal P Dover " that the current auditor J Twomey be re-appointed"

approved by acclamation

Meeting ended 8.20 pm.

Addendum

At the next meeting 19/2/2015

Proposed "That John Coco should be given signing rights for the Society Account and that Jim Patterson's right to sign should expire"  M P Dover 2nd A Lewis approved by acclamation

Auditors Report

"Click' to enlarge

President's Report

President’s Report

2014 was, I believe, a successful year for the society.  Many good nights were enjoyed, along with many good wines, and some outstanding food.  There were some particular successes along the way, the joint dinner with Beafsteak and Burgundy an example, and Luigi Bazzani being invested with the Order of Australia a standout.

Membership is at a level that makes our future assured, with still others expressing interest in joining.  Our cellar has been stocked and groomed to ensure we have fine wines available in quantities to service the current numbers.  As such, no increases are planned, but it is reassuring to know that we have some room to move.

2014 saw fine service to the society from our Wine, Food, and Cellar Masters.  I believe I can speak for all when I say that their efforts have been first rate, and have been enjoyed by all.  Their tasks are, at times, difficult, and I am constantly reassured when I see each success.  Jim has done an excellent job of refining and redirecting the cellar, Malcolm has been adept at putting great wines in front of us, and Dean has served in his role as Food Master with distinction.  I also have to add a personal thanks to Dean for his help in making my transition into the office as President so much easier.  Finally, I think we all appreciate the work done by Bob and Phil, our Secretary and Treasurer.

As we watch 2015 unfold, I believe we will see ongoing Ballarat Wine and Food society enjoy ongoing success.  We have a formula that works, strong and vibrant membership, engaged and involved office bearers and a cellar with depth and breadth.

Cheers!

Treasurer's Report

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

The Society remains financially secure and viable   

Cellar fees of $6000 and Dinner fees of $26590 show in increase in revenue of $4790 due to higher attendance numbers    I would like to recommend keeping dinner and guest fees the same as last year  but increase the cellar fees marginally from $300 to $330 to allow our cellarmaster to continue to purchase quality wines   Last years wine purchase  by Jim Patterson totaled $8112   slightly down from the previous year

 Catering costs  have been $21829  on a par with  the previous year as do  other payments  for insurance and Australian wine and food society membership

 The Accounts have been audited by our honorary auditor Mr John Twomey

   Philip A J Dover     Treasurer

Food Master's Report

The Society was able to introduce five new chefs to the members out of the 9 dinners I arranged. I believe that Chris Shapstick from the Turret and Ryan Pearce from trident chef were the outstanding chefs this year. 

Some of the other notable dinners included the joint Beef Steak function, The Luigi Bazzani Order of Australia ladys lunch and the 750th Dinner at Craigs. The Cafe Meigas night was a lot of fun with more food than we could poke a stick at and the warm welcome from Jose and Yamelly added to the occasion. 

The good range of Spanish wines in our cellar that we enjoyed only goes to show what a great job Jim has done in giving us exposure to wines around the world. I’m sure we shall enjoy Jim’s contribution for many years to come. 

I would like to thank Mal for being a great support in getting the dinners together. His good humour and passion for the task is always something to look forward to. 

I look forward to continuing in the role should that be the wishes of the membership and finding some more new chefs and passionate restraint operators.

Dean Stevens

January 2015

Cellarmaster's Report

Wine & Food Society of Ballarat Cellarmasters Report for 2014
Thanks for the pleasure of being your Cellarmaster for my fifth (and final) year in which I have continued to update our Cellar List to be more suited to your tastes and to reduce our cellar stock with an emphasis on increased quality and variety.
During the year we Purchased 102 Bottles for $ 7,210 at an average price of $71 and consumed 202 Bottles worth $ 14,775 and averaging $73.
This left a Balance 0f 1,402 at 31/12/2014 worth $ 95,435 averaging $68 and some money in the Bank for the new Cellarmaster.
We used some of our best wines during the year including the 1976 Grange which had been checked at the Biennial Penfolds Clinic. The Clinic standards indicated that all of our 15 year old wines should be in great condition. Overall it was one of the best years in recent memory for the quality and variety of wines drunk thanks to Mal’s good selections as Winemaster.
Thanks must go to Dean Stevens and Mal for offering a great variety of wine and food matches at some of the better Restaurants around town and we must remember the generosity of Les Dickinson for providing our Cellar.
A breakdown of origin shows the Cellar made up of 892 Australian, 270 French,97 from Italia, 46 from New Zealand, 38 from Germany, 27 from Spain, 15 USA, 11 Portuguese and 6 from Chile totalling 1402 a reduction of 100 for the year. At our average rate of 20 bottles per Dinner we have 7 years supply which should be offset by purchases.
In 2010 I set out to rebalance the Cellar both in Quality and Variety and, whilst not anywhere near perfect, I feel satisfied with the end result.
Thanks,
Jim Patterson 

best avoided

Menu dinner 752

752nd Dinner – December 18, 2014

Kambei Restaurant

Main Road,

Ballarat

President: Shaun English

おしながき　 ~Menu~

鴨ロース  Kamo

Sliced duck fillet, sweet soy sauce

えだまめ  Edamame

Young soybeans

Billecart-Salmon N/V Rose Champagne

鮮魚の刺身  Sashimi

Tuna, salmon and kingfish (depends on market)

海老天巻き  Sushi roll with tempura prawn

2010 D’Esclans ‘Whispering Angel’ Rose

Sake: Dassai 39 – Junmai daiginjo

冷やし茄子　蟹あんかけ

Eggplant, crabmeat, thickened dashi sauce

2004 Christian Moreau 1er Cru ‘Vaillons’ Chablis

Sake: Nebuta – Junmai ginjo

ちくわの天ぷら

Japanese ‘Chikuwa’ fish cake in special tempura butter

2001 Tyrells Vat 1 Semillon

和牛ステーキ  Wagyu beef steak

Wagyu shoulder beef with shiitake, enoki and truffle mushroom sauce

ご飯  Steamed rice

お味噌汁  Miso soup

1998 Seppelts Great Western Reserve Shiraz

2005 Chateau Giscours (Margeaux)

デザート  Dessert

Japanese sweet red bean paste and mascarpone Swiss roll style cake

Green tea plum wine

Chef: Shinji Chaen

Foodmaster: Jim Patterson

Winemaster: John Coco

Sake Details