Menu Dinner 763
Menu Dinner 763
Golden City Downstairs
December 17 2015
President Shaun English
Foodmaster Andrew Lewis
Winemaster Andrew Bradley
Canapes:
Oysters with Chardonnay Dressing
Peking-Style
Duck with Plum Sauce
Champagne: Pierre Peters Blanc de Blanc
Entrée:
Lobster and fennel salad
Wine: 2007 Ramonet Chassagne M Morgeots
2010 Malvira Roero Arneis Renesio
Main:
Traditional Roast Beef, Turkey, Pork with all the trimmings
Traditional Roast Beef, Turkey, Pork with all the trimmings
Wine: 1996 Penfolds Bin 407
2010 Palacios Petalos Mencia (Tempranillo)
2004 Moccagatta
Barbaresco Bric-Balin
Dessert:
Christmas Plum Puddings
Christmas Plum Puddings
Port: 1994 Ramos Pinto - Late Bottled
Vintage Port
Federation Dinner Saturday April 30 2016
PO Box 285, Pennant Hills, NSW 1715
www.wineandfood.org.au
fwfsa.inc@gmail.com
Diary Dates
The Executive of the Federation of Wine and Food Societies of Australia advises
that the Federation will be holding its Annual General Meeting on the afternoon of
Saturday 30 April 2016in Melbourne to be followed by the Federation Dinner on Saturday 30 April 2016
and the Federation Luncheon on Sunday 1 May 2016
An invitation to attend and more details will be sent in due course, in the meantime please
advise all members of the Society of the above dates for the 2016 Federation functions.
Peggy Sanders
Secretary,
Federation of Wine and Food Societies of Australia
20 November 2015
President: Ian Arnold
ianarnold01@bigpond.com
M: 0419217724
T: 02 94819185
Secretary: Peggy Sanders
fwfsa.inc@gmail.com
M: 0413481854
Treasurer: John Peirce
john.peirce@optusnet.com.au
M: 0421224543
Menu Dinner 761
Dinner 761 Meeting
@ Theatre Retiring Room, Sovereign Hill
Canapés
Chicken Liver Parfait on herb crostini with fig jam
Beetroot cured salmon with fennel ceviche and tomato dressing
Arras Grand Vintage 2004
Entree
Tempura battered king prawns, thai noodle salad, sweet chilli dressing
Kusuda Riesling 2009
Mesh Eden Valley 2003
main course
confit shoulder of lamb, potato, black pudding & carrot mille feuille,
panache of seasonal vegetable, red currant and rosemary jus
Penfolds bin 407 cabernet sauvignon 1996
Lindemans st George cabernet sauvignon 1996
Zema estate family selection cabernet sauvignon 2000
Dessert
Homemade profiteroles with chocolate fudge and fudge sauce
Chateau coutet 2005
CHEF : MARK COOPER
FOOD MASTER : ANDREW BRADLEY
WINE MASTER : DEAN STEVENS
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