BWFS

703rd Dinner-17th July 2010 Sovereign Hill Charlie Napier Hotel President Rob Campbell ** Canapes Sweet potato and sage puree with caramelized onion Tuna tartare with avocado and mango with caramelized garlic Pol Roger Vintage Champagne 1998 ** First Course Pan-seared chicken livers with smoky bacon, fried sage leaves and Marsala On bruschetta with marjoram and Gorgonzola mascarpone Port Phillip Estate Pinot Noir 2003 ** Second Course Smoked Eel, crispy Pork belly with roast beetroot, sour cream, avocado oil and micro herbs Pascal Jolyvet Sancerre Pouilly Fume 2007 Savaterrre Chardonnay 2006 ** Third Course Beef Wellington, porcini mushrooms, Parma ham on truffled polenta with beef jus Best’s Great Western Thomson Family Shiraz 1994 Wynn’s Michael hermitage 1990 ** Dessert Vanilla panacotta with raspberries, chocolate sable bicuit crumble Chateau Coutet Barsac 1989 Chef Matthew Milner Food Master Dennis Chamberlain Wine Master Phil Dover

This vintage described by Robert Parker as "once in a generation", has prompted the Committee to buy Bordeaux en primeur. Hopefully we'll all live long enough to enjoy it. It's truly an expression of faith in the longevity of the society. It'll be at its prime in 2025. I'm aiming to be there. How about you? Once Upon a Time (1899, 1929, 1949, 1959, 2009)

Members and their partners are advised that the 703rd meeting, The Winter Ladies’ night Will be on Saturday July 17th, 2010 At Sovereign Hill, Charlie Napier Hotel At 7.00pm Food Master: Dennis Chamberlain Wine Master: Phil Dover Dress; Dinner Jacket or equivalent Guests are most welcome Electronic banking via account: ANZ BSB 013 520 ACCOUNT 008699266 is recommended. Cost $120 per person Reply to Bob House, 10 Parker Street Ballarat 3350 ballaratwineandfood@gmail.com RSVP 12/7/10 Please, everyone (even automatics) reply, give details of your partner and any special food needs. This is one of the special events of the year, be sure to come, with your partner and friends. Dennis’s email is dead, anyone who has replied to him, send again

Super Tuscans The term "Super Tuscan" describes any Tuscan red wine that does not adhere to traditional blending laws for the region. For example, Chianti Classico wines are made from a blend of grapes with Sangiovese as the dominant varietal in the blend. Super Tuscans often use other grapes, especially cabernet sauvignon, making them ineligible for DOC(G) classification under the traditional rules. In 1968 Azienda Agricola San Felice produced the first ever "Super Tuscan" called Vigorello, and in the 1970s Piero Antinori, whose family had been making wine for more than 600 years, also decided to make a richer wine by eliminating the white grapes from the Chianti blend, and instead adding Bordeaux varietals (namely, Cabernet Sauvignon and Merlot). He was inspired by a little-known (at the time) Cabernet Sauvignon made by relatives called Sassicaia, which openly flouted the rules set down for traditional wines in Tuscany. The result was one of the first Super Tuscan...

The Wine & Food Society of Ballarat 702nd Dinner 17/6/10 @ Campana’s Cellar President Rob Campbell Canapés Little Beef Wellington Barramundi confit Toasted Parmesan roll NV Lanson Black Label First Course Scallops in sugar cured bacon artichoke barigoule, tomato essence 2000 Grosset Piccadilly Chardonnay Second Course Charcuterie; Berkshire and Large English Black piglet 1997 La Bernadine Chateau Neuf du Pape Third Course Bollito misto; ham, cottechino sausage, root vegetables, salsa verde, beetroot 1985 Antorini Tignanello, 1996 Cape Jaffa Shiraz Dessert Brioche, preserved fig pudding, quenelle of Cosford, couveture chocolate, cream 1990 De Bortoli Noble One Food Master Dennis Chamberlain Wine Master Paul Hemming

Members are advised that the 702nd meeting will be on Thursday June 17th 2010 At Tony Campana’s Vintage Wine Cellars Armstrong St Nth Ballarat Chef, Peter Ford At 7.00pm Food Master: Dennis Chamberlain Wine Master: Paul Hemming Dress Lounge Suit Guests are most welcome 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 Don’t forget the Ladies’ night in July An extra effort to recruit guests for this Dinner would be appreciated Want to know more about Waygu? Check the blogsite:- http://ballaratwinefoodsociety.blogspot.com

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