BWFS

President's report

President's Report 2024/25

2024 was another great year for the Society, with strong attendances at most dinners, averaging close to 20 attendees.

I would like to thank our food master, Andrew Bradley who introduced some new venues to our membership over the year. Highlights for me last year was the combined dinner with Beefsteak and Burgundy, the dinner we attended at the Underbar, as well as our most recent outing at Blackcat Truffles. The last 2 venues underscoring our wonderful culinary scene, in what many would say was a difficult year for the sector.

Thanks as well to our Wine Master Paul, who managed to serve up some wonderful wines, with out having to resort to ChatGPT (or so I’m told). Having recently stepped out of that role, I can confirm that—even with our excellent cellar—the position comes with its own pressures. Each month, you must satisfy a discerning panel of dinner guests, and one wrong pour could see you (metaphorically) burned at the stake.

Equal thanks also goes to our Cellar Master Shaun, who is continuing to add great wines to the cellar, and in particular his focus on adding wines the we would “not normally drink at home”. It is note worthy to mention the Italian varietals he has added to the cellar for us to enjoy over the next few years.

Shaun has a well-developed contact list and a keen eye for a bargain, that enables him to source great wines at reasonable prices.

Thanks also to Glenn Sharp for keeping the accounts in good order and to Dean Stevens, who yet again fulfills the role of secretary for the Society, yes unglamourous as they may be (the role not the person) these jobs are an essential part of any organisation.

Finally, thank you all for your wonderful fellowship, good cheer and humor, and importantly your collective expertise when it comes to all things Wine and Food. I’m sure that I speak for not only the new comers to the scene, but also the longer term members, that each dinner we can go away a little more knowledgeable for the night. For me the dinners are something that I very much look forward to each month.

“Wine is wonderful stuff. But so many people are put off by the snobbery of it.”

John Cleese

Andrew Rowan

17 March 2025

Cellar Master's report

The Wine and Food Society of Ballarat's cellar is in good shape, with 1305 bottles, a fairly stable amount. The estimated value is $91 000.

Consumption over the year 1/3/2024 to 28/2/2025 was 299 bottles, valued at $20443 (this number does represent a recent stocktake and correction, so not all these wines were drunk).

Purchases over the same period amounted to 231 bottles at a value of $8466 (this is inaccurate - my apologies, not all purchase details were entered on the database).

Countries represented (in order) are Australia, Italy, France, Spain and then others. There is a predominance of red wine in the cellar, mainly due to the shorter cellaring times of white wines.

Future plans include offering some of the wines for members to purchase. This is to address the wines where too few bottles are in stock for a dinner. The funds garnered will then be reinvested into the cellar.

Buying strategy is to purchase wines that members may not usually drink at home, that offer interest and value. I hope this is being achieved.

Please find attached the current cellar list.

Shaun

https://www.mediafire.com/file/kzf4bdwhdvrifnn/W%2526FS%2527s_Wine_List_-_CellarTracker.pdf/file

Food Masters Report 2024/25

Thank you for entrusting me with providing the venues and food for the Society over the past year.

The Food Masters role is exciting, nerve wracking and rewarding at the same time as you never know how the Dinner is going to work out until it actually happens. However, working with all the venues, chefs and staff has, I trust provided the Members with a positive experience.

This year we dined at the following new venues:

Underbar

Olive Grove

Black Cat Truffles

Chez Bradley

All of these new Venues provided different experiences but ones that I trust were enjoyed by the Members.

The Society also hosted the Combined Dinner with Beefsteak and Burgundy which was a great success. Thank you to Paul Martino and Shaun English for their input into and the sourcing and buying of some of the wines for the Dinner.

During the year we had:

11 Dinners, March 24 to February 25, ex January

218 Diners – Ave 19.8 (LY 230 Diners - Ave 20.9 per Dinner)

16.7 Ave Members per Dinner (LY 17.4 Ave Members per Dinner)

34 Guests – Ave 3 per Dinner (LY 41 Guests - Ave 3.7 per Dinner)

$124 Ave cost per head (LY $118 Ave cost per head)

Ballarat has seen the closure of some venues that we have used in the past such as Ragazone and Mitchell Harris and it is becoming increasingly difficult to find venues that can provide food of a decent standard, have a private area for dining and at a cost that falls within our current budget.

A special mention to John Coco who stood in for me on one occasion and for being the only Member to have attended all of the Dinners throughout the year.

Andrew Bradley

13th March 2024

Menu Dinner 858

Thursday 20th February 2025

Canapes

Potato Terrine, Rare Roast Beef, Truffle, Horse Radish

Chicken, Skin, Dill, Pinenut, Whey

Leek and Truffle, Croquet,

Smoked Goat's Cheese

2010 Mitchell Harris Sabre

Entrée

Trout, Avocado, Lettuce, Kohlrabi, Beurre Blanc

and

Ravioli of lamb Romanesco

2016 E Peake Intrinsic Chardonnay

2022 E Peake Intrinsic Chardonnay

Main

Western Plains Pork, Fennel, Burnt Apple, Agro Dolce

2014 Bests Dolcetto

2015 Cigliuti Lange Nebbiolo

2023 Bests Dolcetto

Dessert

White Chocolate, Pear, Honeycomb, Caramelised Puff Pastry

Bests Fine Old Muscat

Food Master: Andrew Bradley

Wine Master: Paul Martino

Menu Dinner 856

Selkirk Stadium

Thursday 21st November 2024

Canapes

Middle Eastern Lamb Cigar

Crispy Rice with Spicy Kingfish Sashimi

Chorizo and Ricotta Stuffed Mushrooms

Pirramimma Sparkling Shiraz

Entrée

Asian Duck with Soba Noodle and Miso Braised Fennel, Citrus Honey Drizzle

2019 Weingut Alarm Gruner Veltiner

2003 Weingut Max Ford Richter Riesig Spaltete

Main

Herb Marinated Kangaroo with Broccoli, Kale, Ancient Grains and Pearled Cous-Cous Salad, Cumin and Goats Cheese Yoghurt

2014 Clyde Park Block D Pinot Noir

2010 Ruggabellus Efferus

2004 Castillo Ygay Gran Reserva Cosecha

Dessert

Citrus and Berry Trifle

2010 Chateau Doisy Daene Grand Vin De Barsac

Food Master: Andrew Bradley

Wine Master: Paul Martino

Head Chef: Kath Hotchin

Menu Dinner 855

Wine & Food Society of Ballarat and Beefsteak & Burgundy Club of Ballarat

Combined Dinner 855

The Goods Shed

Thursday 17th October 2024

Canapes

Hokkaido Scallop Ceviche, Pear Leche de Tigre

Smoked Cheddar and Truffled Pecorino Gougère

Beef Cheek Croquette, Hot English Mustard, Chervil

2016 Radenti by Freycinet Grand Vintage

Entrée

Lamb Tartare, Spring Peas, Fermented Strawberry

2011 Marc Bredif Classic Vouvrey

Marc Brédif Vouvray Classic

2016 Leeuwin Estate Art Series Chardonnay

Main

Duck Breast, Duck Fat Potato, Blackberry, Soy Beans

2017 Brunello by Luigi

SPECIAL MOMENT: Luigi Bazzani marks milestones with signature wines like his 2008
The Miracle, which hailed rains at the end of a taxing 10-year drought.