Umami

For those of you, like me, who had never heard of Umami before Mal Anderson mentioned the word, when speaking of the rolled lamb on Thursday last, take a look at this; http://en.wikipedia.org/wiki/Umami.
Umami is the fifth taste, sweet, sour, salt, bitter and umami, meaning savouriness. There is an excellent article by Fennela Souter in this weekend's "Good Weekend" about taste and super taste. It's all about the number of taste buds we have and the density on the tongue. I'll try to obtain a copy; watch the Links box. Maybe we should have a W&F meeting with some chemical testing, to determine how many of us are "super tasters". Anyone have access to PROP (6-n-propylthiouracil)?

March Dinner Menu

March 2010, Dinner 699 @ Café Lekker

Finger foods

Sardine cake salsa verde
Gazpacho shooter
Blanke tokay pinot gris pategarten 2001
Umani ronchi verdicchio casal di serra 2003

Entrée
Ginger Duck and udon noodle broth
De Bortoli windy peak pinot noir 1999
Coldstreams hills reserve pinot noir 2004

Entree
Lobster risotto with peas and saffron
Piper Heisdesck NV

Entree
Rolled lamb saddle stuffed with spinach and wild mushrooms, silky mashed potato baby roasted beetroots, pan jus
Vasse felix Margaret river cab sav 1995
Orlando st hugo cab sav 1998

Dessert
Muscat poached pear and pistachio cake, with vanilla bean en glace
Gramps botrytis Semillon 1999

Chef Ben Veldhuis

Minutes AGM

ANNUAL GENERAL MEETING
DINNER 698
GEE CEES - 18TH FEBRUARY 2010
Present –
Rob Campbell, Paul Hemming , Brian Hassett , John Nelson, Dennis Chamberlain , Tony Campana, Phil Dover, Dean Stephens, Luigi Bazzani, Jim Patterson , Wayne Spring, Degan Murphy , John Stickland, Mike Sheedy, Les Dickinson , Ross Wilkie
Apologies
David O’Sullivan , ,Andrew Lewis, Don Moss , John Williams, Bob House

1. Minutes of 2009 AGM
Moved Jim Patterson, seconded Mike Sheedy.
2. Matters arising from Previous AGM
a. Admission of Women and Membership drive.
It was decided that the Committee would re-assess the Society’s feelings regarding admission of Female Members.

3. Reports
a. Treasurer Mr Jim Patterson
The Treasurer’s Report was accepted subject to the Auditor’s opinion being satisfactory.
Moved, Jim Patterson, seconded, Brian Hassett.
b. Food Master Mr Dennis Chamberlain
c. Wine Master Dr Phil Dover
d. Cellar Master Mr John Nelson
e. President Dr Paul Hemming
The other Reports were moved in unison by Jim Patterson and seconded by Dean Stephens.

4. General Business
a .Dinner and Cellar Fees
It was decided to continue the current fee structure, ie $120/dinner and Cellar Fee of $250 /year.
Moved Dennis Chamberlain, Seconded Mike Sheedy

5. Election of Office Bearers 2010
a. President Dr Rob Campbell
b. Treasurer Dr Paul Hemming
c. Food Master Mr Dennis Chamberlain
d. Wine Master Dr Phil Dover
e. Cellar Master Mr Jim Patterson
f. Secretary Dr Bob House
g. Other members- Mr John Nelson
Dr Ross Wilkie
h. Public Officer Dr Paul Hemming
i. Honorary Auditor Mr John Twomey
Moved, John Nelson, Seconded , Paul Hemming

7. Other Business
a. It was emphasized by the Membership to the Committee that the 700th Dinner in April , was to be organized as an auspicious occasion. The Committee was to investigate ways in which this may be achieved.
Suggestions for venue were Craig’s or the Yacht Club with Peter Ford catering.
b. Les Dickinson raised the concept that a category of Special Retired Membership be instituted. Former members would be
invited to attend one or two special Dinners a year, paying per dinner but without having to commit to the Cellar Fee.
The Committee agreed to look at implementation of this idea.
Moved Les Dickinson, Seconded, John Nelson.
c. It was agreed that John Twomey be invited to join the Society and he was again appointed Honorary Auditor.
Moved Jim Patterson, Seconded John Nelson
The AGM was closed at 9.45 pm.

R.A. Campbell, Secretary

March Dinner Invitation

Members are advised that the 699th meeting will be on

ThursdayMarch 18th, 2010
At Café Lekker Doveton St, Ballarat
At 7.00pm

Guest Food Master: Bob House
Wine Master: Phil Dover
Guests are most welcome.
Dress-Lounge Suit
Electronic banking via account:
ANZ BSB 013 520 ACCOUNT 008699266 is recommended.
Cost $120 per person
Annual Subscription $250 (if not already paid)


Reply to Bob House, 10 Parker St Ballarat VIC 3350
Wine & Food Society of Ballarat
RSVP Friday 12th March



Be sure to check out the new blog site
http://ballaratwinefoodsociety.blogspot.com/

Immunet anti-virus in the "cloud"

If you are like me, you'll find a pc is a good friend but a bad enemy. Why does it go crook when you need it most? Most likely you've picked up malware. This is the sort of thing your mother warned you about and I'm sure you remember her advice; protection!
This is now easy with Immunet, it's free upgrades automatically, always on and can help.
I've been an Immunet user for 4 months and highly recommend you try, see the link in the sidebar.
Sadly, this is no use for those Apple Mac geeks who now, I think, are the majority of our members.

NZ CONVENTION JUNE 2010

Dear Society Members.
As many clubs haven't met by 15th February, our Early Bird Registration date, we are putting back Registration to the 15th March.To re-cap the main highlights of the Convention.Pre Convention will begin with a two day tour of Auckland's own tropical-island paradise, Waiheke Island, including wine and olive tastings,fine dining and unsurpassed vistas. This will be followed on Friday by a trip to West Auckland wineries hosted by the Dalmation fathers of the NewZealand wine industry.
The cost of this will be $NZ775 or $NZ700 for "earlybird" bookings.
The Convention will start with a "meet & greet" at the Convention Hotel before heading to Clevedon for an Italian evening.On Saturday we will visit the wonderful food & wine area of Matakana and in the evening dine at a historic Devonport Hotel, with one of the best known NZ wine personalities as M.C.Following the AGM on Sunday there will be lunch at the yacht club on Takapuna beach, where we will sample some of the iconic wines of the region, along with promising new wines. The Convention and the Pre Convention Tour will each cost $NZ775 ,or $NZ700 for "early bird" bookings. For full details please visit our web sitehttp://www.nswfs.org.nz/Convention10.html We look forward to seeing you nextyear.
Kind regards,
Carolyn WorsleySecretary

Menu W&F February 2009

670th Dinner 18th February 2010

AGM

Gee Cee’s

President : Paul Hemming

CANAPES
Oysters with chardonnay dressing
Steak Tartare
Moet and Chandon NV

ENTRÉE
Chicken and Avocado Tian
Eileen Hardy Chardonnay 2004

FIRST COURSE
Seared Ocean Trout on citrus risotto with wild rocket and black truffle
Penfolds Eden Valley Riesling 2004
Domaine Christian Moreau Vaillon Premier Crue 2004

MAIN COURSE
Slow roasted Pork belly on a bed of black pudding mash with panfried asparagus semidried tomatoes with a roast garli jus
Hanging rock Shiraz 2002
Mornington Estate Pinot Noir 2000

DESSERT
Apple Charlotte with fruit compote with honey and cointreau yoghurt
Chateau Climens 1986

FOODMASTER : Dennis Chamberlain
WINEMASTER :Philip Dover

CHEF Mark Parsons