711th Dinner 21ST April 2011
THE LAST TITANIC DINNER (FIRST CLASS)
CRAIGS HOTEL
President : ROBERT CAMPBELL
CANAPES
Oyster, Champagne and caviar, Oyster, vodka and lemon
Pierre Peters Blanc de Blanc NV
FIRST COURSE
Consommé of beef with scallop
Julienne of celeriac, cucumber and celery
La Gitana Bodega Hildago Manzanilla sherry
SECOND COURSE
Poached salmon, cucumber
Sauce mousseline, roe and fine herbs
Fontaine Gagnard 1st Cru La Montagene 2006
Stonhaven Reserve Chardonnay 2000
THIRD COURSE
Fillet mignon with mushroom duxelle
Pommes chateau, Dutch carrot and peas
Madeira sauce
Beaurenard Rasteau Cote du Rhone 1998
Penfolds Kalimna Bin 28 Shiraz 1998
DESSERT
Chocolate éclair with vanilla and strawberry ice cream
Seppelt Show VP GR72/53
FOODMASTER Malcolm Anderson
WINEMASTER :Philip Dover
CHEF Phillipe Desrettes
Dinner 711 Menu April 2011
April Dinner
Invitation to the April Dinner
Members are advised that the 711th meeting
will be on
Thursday April 21st
At
Craig's Hotel
Lydiard St Nth.
Ballarat
At 7.00pm
Food Master: Malcolm Anderson
Wine Master: Phil Dover
Dress Lounge Suit
Guests are most welcome
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 Malcolm
emceeay@bigpond.net.au
RSVP Sunday April 17th
Dinner Menu March 2011
710thth Dinner 17th March 2011
CAFÉ LEKKER
President : ROBERT CAMPBELL
CANAPES
Moroccan lamb pie with house made relish
Smoked salmon & scrambled egg on woodfired Turkish bruschetta spread with red onion cream cheese and drizzled with truffle oil
Ashton Hills Sparkling Shiraz 2002
FIRST COURSE
Rolled Asian spiced omelette stuffed with peking duck & a pickled vegetable salad with a braised figs
10 X Tractor Pinot Noir 2009
SECOND COURSE
Grilled rock Ling on prosciutto wrapped asparagus with a blue cheese béarnaise
Pauletts Polish River Reisling 2002
Herre Sequin Pouilly Fume 2007
THIRD COURSE
A stack with char grilled eye fillet, grilled eggplant, saluted mushrooms, wilted spinach, polenta cake & pumpkin fondant with roasted baby tomatoes and red wine jus
Rosemont Estate Balmoral Shiraz 2000
Birks Wendouree cellars Shiraz 1999
DESSERT
Summer meringue with lemon curd and poached blueberry syrup
JJ Cristofell Urzger Wurz Auslese Reisling 2006
FOODMASTER Bob House
WINEMASTER :Philip Dover
CHEF Ben Velduis
The Best Australian Blogspot?
If you want to see the best, visit Drinkster. This blog, edited by Philip White is magnificent, cartoons from George Grainger Alldridge, with a wonderful irreverent approach by a local expert. The site links to Drankster, this is a tasting notes site, un-allied and un-biased, looking at wines currently for sale in Australia. Enjoy!
Treasurer's Report
Wine and Food Society of Ballarat
Receipts/Payments Year ended 31 December 2010 (unaudited)
2009/2010
RECEIPTS
5960.00 Subs/Wine Levy 6250.00
24490.00 Dinner Fees 24960.00
110.20 Bank 219.00
Wine Sales 5078.68
Bank Interest 83.82
30450.00 SUBTOTAL 36372.50
PAYMENTS
18660.00 Catering 19864.86
38.60 CA Annual Fee 40.90
Refunds 120.00
3971.97 Wine Purchases 18724.67
350.00 A and P Society 350.00
471.50 Insurance 556.50
50.00 Miscellaneous 100.00
374.00 Subs, WFS 374.00
24026.27 SUBTOTAL 40349.93
6423.73 Excess/Deficit (3977.43
TOTAL 36372.50
Balance B/F 10552. Deficit for Year (3977.43)
Balance 31/12/2010 6574.98
February Dinner
709th Dinner 17th February 2011
AGM
CRAIGS HOTEL
President : ROBERT CAMPBELL
CANAPES
House smoked king fish, celeriac and apple remoulade
Confit pork belly & pickled onions on toasted brioche
Veuve Cliquot vintage 2002
FIRST COURSE
Eye fillet beef tartare
pommes gaufrette, quail egg
Domaine des Nugues Fleurie 2008
Cullen Cab Sav Merlot 1995
SECOND COURSE
Duck leg confit
Beetroot puree, crispy pancetta
cabbage fondue, truffle sauce
Coldstream Hills Reserve Pinot Noir 2004
Akura The Gullies Central Otago Pinot Noir 2002
DESSERT
Summer berries semifreddo
citrus crème anglaise
Balbi Soprani Moscato Asti 2009
CHEESE PLATE
With fig and walnut rolada ,lavosh, crackers
Redbank Emily Matilda Vintage Port 1985
FOODMASTER Robert Campbell
WINEMASTER :Philip Dover
CHEF Phillipe Desrettes
Wine master's report
Winemaster’s report for
Ballarat Wine and Food Society 2010
It is with great pleasure that I present my second winemasters report for the year 2010
This year has been an enjoyable but challenging time to match the menus of Dennis Chamberlain and the other members of the committee who have shared this duty
The 700th dinner at Craigs was definitely a highlight of the year and I must thank John Nelson for the guidance he gave for such an important occasion .You cannot go wrong with the likes of a bracket of 20 year old Penfolds Grange and Bin 707 !
I have learnt that you CAN serve a French champagne for a third course of Ben Veldhuis’s lobster risotto with saffron!
I have been able to use some of the new fresh wines that Jim Patterson is bringing into the cellar
A Spanish Albarino was a good match for Europa’s superb Fennel soup with Chorizo pear and parmesan ravioli and a local Barossa ‘Running with Bulls ‘Tempranillo was a good foil for Peter Fords Vietnamese pork trio .
My favourite wine for when no other wine will go (smoked eel and horseradish ) ie Pascal Jolyvet Sancere Pouilly Fume again did the trick!
Once again I must thank John Nelson and now Jim Patterson for the excellent additions to our more diverse style of cellar
I look forward to another year of interesting and hopefully satisfying food and wine matches
Philip Dover
