Menu May 2010

701st Dinner – 29th MAY 2010


The LYDIARD WINE BAR


President: Rob Campbell
**
CANAPES
Prawn on betel leaf with chilli jam
Grilled beef with chilli tomato relish
Nackenhelm Rothenberg Riesling Trocken Erstes Gewachs Gunderloch 1998
**

FIRST COURSE
Poached Marron tail and Marron consume with white bean and tomato
O’Leary Walker Polish Hill Riesling 2004



SECOND COURSE
Half roast pigeon with almonds and figs
Tomboy Hill Pinot Noir 2003
Cullen Cabernet Merlot 1995


****
THIRD COURSE
Rib Wagu beef with pine mushrooms onions and red wine jus
Penfolds St Henri Shiraz 1993
Metala Langhorne Creek Original planting Shiraz 1998



CHEESE
Beaufort, Jean Grogne, Gorganzola piccante ,with home made crackers and condiments
Chateau Filhot sauternes 1997




Chef: Damian Jones
Food Master: Dennis Chamberlain
Winemaster : Phil Dover

Waygu Beef

The Australian Waygu Beef Association is the largest outside Japan. For more information see the attached link:-
http://www.wagyubeefathome.com.au/wagyuBeef.php

May Dinner

Invitation to the May Dinner

Members are advised that the 701st meeting will be on
Thursday 20th May 2010
At The Heritage Wine Cellar
Lydiard St Nth
Ballarat

At 7.00pm

Food Master: Dennis Chamberlain
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

Reply to DENNIS CHAMBERLAIN. 7 St Glen’s Way. Lake Gardens.3350
Chamberlain.Dennis.DK@edumail.vic.gov.au
RSVP Monday 17th May


Photos of the 700th Dinner on the blogsite
http://ballaratwinefoodsociety.blogspot.com
Keep in mind, Ladies’ Dinner July 17th

Winter Winemaker's Dinner

Good morning Dr Campbell,

Would it be possible to add the following event to your site or promote to your members?

Novotel Forest Resort in conjunction with Taltarni are pleased to present the Winter Winemakers Dinner on Friday 4th June at 6.30pm. This exciting and exclusive event gives the opportunity to get up close and personal with your favourite wineries while enjoying a delicious variety of dishes prepared by Novotel chefs using fresh local produce. Tickets are $90 per head and reservations are a must as pre-interest in the dinner has been impressive and spaces are filling fast! Call the hotel today on 5345 9600 to reserve your table.

Any assistance you could provide would be greatly appreciated and if you should require further information please do not hesitate to contact me on the information below. Also please find attached the menu for the dinner.

http://www.mediafire.com/?1kmddqiytjn

500th Dinner

500th Dinner

A record of the first 500 Dinners written by Peter Valentine has come to light ( thanks to Noel Edwards and Ken Baird).
It makes fascinating reading see attached link:-

http://www.mediafire.com/?yu22rcduy45

The 700th Dinner

700th Dinner


The Ballarat Wine and Food Society which was formed in December 1945 celebrated its 700th dinner in fine style at Craig's Royal Hotel on Thursday 15th April 2010.
Chef Phillipe Dessrettes delighted the 32 members, former members and guests with original and exciting food served with aplomb in the Prince's Room which has been the venue for so many memorable occasions.

The Society's 1800 bottle cellar was the source of French Champagne and Sauternes with the highlight of highlights being the bracket of 1990 Grange Hermitage and 1990 Penfolds Bin 707 matched to the main course of Cannon of Lamb and superb vegetable accompaniments. (pictured). See Links for all photos.

The evening was made even more special with reminiscences from Mr Ken Kemp, Mr Ian Home and Dr David O'Sullivan who have served with great distinction and enjoyed the group over many years.

The current President, Dr. Rob Campbell thanked the organising committee and observed that Dinner 700 should long be remembered not only for peerless wine and food but for wonderful fellowship and ambience.

Food Master Dennis Chamberlain
Winemaster Phil Dover


Story submitted by Past President Les Dickinson

Andre Simon

Andre Simon visited the Society on January 20th 1984. He was the joint founder of the Wine & Food Society in October 1933. He died in 1970.He believed that "a man dies too young if he leaves any wine in his cellar"; there were only two magnums of claret left in his personal cellar at his death.
When in Ballarat, he was introduced to the members thus; President Dr Alexander, Secretary Dr Pern, Cellar Master Dr O'Sullivan, Food master Mr Baird, "Ah(he said)you must be ze patient". For more information see below:-

http://en.wikipedia.org/wiki/André_Simon_(wine)