Annual Minutes 2022

Wine and Food AGM  27^th March 2022.  7.30pm

Present;

John Williams, Brian Hassett, Bob House, John Coco, Mario Cordioli, Andrew Rowan, Chris Alizi, Glen Sharp, Luigi Bazzani, Adri Stickland, (Guest: Dinah Toohey), John Nelson, Mike Sheedy, Gabriel Yanes, Paul Martino, Anthony Singleton, Shaun English, Andrew Bradley.

Apologies;

Dean Stevens, Malcolm Anderson, Roger Permezel, Andrew Lewis.

The minutes from the 2021 AGM have been distributed. Anthony moved the minutes be excepted.   Seconded – John Coco.

Note the receiving of the committee reports as posted on the website.

Anthony thanked the 2021 Committee and presented a brief Presidents report. 

The Treasure Gabriel Yanes put to the meeting his Cellar and Dinner fees recommendation. Cellar Fees to remain at $500 per annum. Dinner Fees to remain at $150 per Member and $120 per Guest.   Seconded – Bob House.

The Treasure Gabriel Yanes nominated an Auditor for 2022 ( Sharpe Accountants).  Seconded – Andrew Bradley.

In the absence of Secretary Dean Stevens, Anthony Singleton conducted the election in accordance with the Society’s rules of Association.

All Positions were declared vacant.

1 nomination received for President.  Paul Martino.  Accepted. 

1 nomination received for Secretary.  Dean Stevens.  Accepted. 

1 nomination received for Cellar Master.  Shaun English.  Accepted. 

1 nomination received for Treasurer.  Gabriel Yanes.  Accepted. 

1 nomination received for Wine Master.  Andrew Rowan.  Accepted. 

1 nomination received for Food Master.  Andrew Lewis.  Accepted. 

2 nominations for Committee. Anthony Singleton & Andrew Bradley.  Accepted.

Paul Martino took the chair, Thanked outgoing President Anthony Singleton and the Committee.

 

There was no new Business, so meeting was closed at 7.40pm

 

 

 

President's Report

 

Dear Members,

Firstly a big thank you to you all for being gentle to a first-time Ballarat Wine & Food Society President. The job has been made that much easier having a wonderful Committee to support me along the way. I would like to particularly thank Anthony Singleton for stepping in for me on those occasions I have been unable to join you all. Anthony had a pretty busy two years in the role with both the hosting of the Victor Gibson Weekend and having to navigate dinners during a worldwide pandemic. 

I would also like to thank outgoing Committee members Andrew Lewis and Gabe Yanes.  Andrew is stepping down as Food Master and his Committee role to have a long holiday while Gabe will step down as Treasurer and from the Committee while he spends time overseas with his family.  Thank you both for all your work over the years! Thanks also to Dean Stevens (Secretary), Andrew Rohan (Wine Master), Andrew Bradley and Shaun English (Cellar Master) as our Committee.

We lost a Life Member of our society over the past year in Les Dickinson. We had a wonderful send off for Les at the Provincial Hotel. Trudi and Julianna represented the family and shared wonderful stories of Les. Trudi contributed wines from their family cellar to help us celebrate the life of Leslie Patrick Dickinson the Second. 

2023 looks like being a great year for our Society. There has been an influx of new restaurants that will help our incoming food master. This, together with Shaun English' tantalizing cellar buys over the past year, I am sure members will benefit greatly for years to come with an influx of wines from Italy, Spain and the home of terra rossa - the Coonawarra.

Regards,

Paul Martino

 

Wine I enjoyed

 

Hughes and Hughes Dornfelder 2021

The response to my previous note about input from you prompted some good replies. It seems there is some interest but maybe not in this format, possibly a facebook site with member-only access would be better?

We do have a response from Andrew Bradley about a wine type I've never tried: Dornfelder.

"This wine was part of the Mitchell Harris Taste of Tasmania Dinner a few weeks ago. Absolutely loved it then and bought some for my cellar. Beautiful colour, fruity and an easy mid week wine. Not what I would have expected from Tassie but worth a try"

Dornfelder grapes are a high-yielding rot-resistant Hybrid cross from Germany, first created in 1953 and now the second commonest red grape grown in Germany. Three or four small wineries in Tasmania now grow the grape with a small volume grown in Bright.

Your Blog

 

This blog is now 12 years old. There has been little change in the format. It may be time to revive the content, which means that I want ask you the readers, what do you want?

My preference would be to make the content interactive with information from you. I thought that possibly we could have reports from you about good restaurants you have been to, which bottle of wine you drank recently that warrants a personal recommendation, or maybe a good recipe that you've used and enjoyed.

I'm sure there are other good ideas, please let me know if you want change via our email.

Bob

ballaratwfs@gmail.com

Menu Dinner 833

Testimonial Dinner 

Les Dickinson

Venue Lola's

Canapes

 

Tartare of Salmon

Chicken Cordon Bleu

Sebago & Mint Croquette

Devaux Champagne de Devaux La Cuvée D NV

 

Entrée

 

Braised Beef Brisket

2004 Penfolds Bin 389 

1998 Wynns Coonawarra Estate Cabernet Sauvignon John Riddoch 

 

Main

 

Lamb Shoulder, Smoky Eggplant, Crushed Potato

2010 Grosset Gaia 

2012 Leeuwin Estate Art Series Cab Sav

1990 Mount Mary Cabernets 

 

Dessert

 

Chocolate Gateaux, Double Cream

1994 Warre's Vintage Port

Menu Dinner 829

  Dinner 829

Thursday 16th June 2022

Mr Jones' Restaurant

Canapes

Fried choux pastry, chopped duck liver, pickled ginger wasabi leaf Savoury Thai cup cake
NV Sorby Adams Shiraz Morticia

Entrée

Quince, palm sugar, chilli, lime, prawn floss Betel leaf, smoked pork sausage, ginger, roasted rice 

2013 Tyrrell's Sémillon Vat 1

2017 Mader Riesling Rosacker Mains

Southern curry of “western plain’ suckling pig, curry leaf. Stir fried brussels sprout, house made Chinese spiced bacon 

2006 La Fornace Brunello di Montalcino Riserva 2012 Domaine des Sénéchaux Châteauneuf-du-Pape 1995 E. Guigal Côte-Rôtie Brune et Blonde

Dessert

Belgium chocolate cake, whole mandarin sorbet

2013 Royal Tokaji Wine Co. Tokaji Aszú 5 Puttonyos

Head Chef: Damien Jones Food Master: Andrew Lewis Wine Master: Andrew Rowan

Choosing wine to accompany Thai Food

Menu Dinner 828

Thursday 26th May 2022  Canapes  Beef Tartare, Scallops

2013 Heemskerk Coal River Valley Chardonnay Pinot Noir

Entrée

Local Salt Kitchen Wagyu beef pastrami, tuna remoulade, fried caper, parmigiano reggiano

2007 Gros Frere et Sceur Echezeaux

2014 Domaine Robert Chevillon Nuits St. Georges ter Cru Les Chaignots

Mains

Ox cheek bourguignon, local mushroom, local Salt Kitchen lardons, whipped potato 
2015 Benevelli Piero Langhe Nebbiolo 
2002 Wendouree Shiraz Mataro 
1990 Penfolds Cabernet Sauvignon Bin 707

Dessert

Warm dark chocolate & pear gateau, vanilla ice cream 
2006 Le Tertre Du Lys D’Or Cuvee d’Exception

Head Chef: Philippe Desrettes 
Food Master: Andrew Lewis 
Wine Master: Andrew Rowan