BWFS

729th Dinner – November 15, 2012 The Audi Centre 209 Gillies Street President: Dean Stevens  “DINNER OF MARQUES” SUBARU Sushi Sashimi Tempura Clover Hill Sparkling – with compliments of The Audi Centre PEUGEOT Lobster soufflé, young asparagus, pernod & saffron buerre blanc  2007 Herve Seguin Pouilly Fume  2006 Fontaine Gagnard Premier Cru La Montagene FERRARI Rotolo, puuled pork, broad beans, gorgonzola and fine tomato sauce 2012 Georges Duboeuf Beaujolais-Villages Nouveau 2009 Chateau Thivin Cote De Brouilly Cuvee Godefroy AUDI Venison, savoy cabbage, spaetzle, beetroots and ju...

               Invitation to the  November  Dinner Members are advised that the  7 29th   meeting , will be on Thursday November 15 th   At The Audi Centre  209 Gillies St Chef; Peter Ford At  7.00pm Food Master:  John Coco Wine Master:  Mal Anderson  Dress  Business smart Guests are most welcome Electronic banking via account: ANZ BSB 013 520 ACCOUNT 008699266  is recommended. Cost $ 130  per person Reply to  John Coco cocojohnf@yahoo.com.au RSVP  Monday November 12th

  Sago v. Tapioca What’s the difference between sago and tapioca, and where do they come from? Some people I’ve talked to haven’t heard of either, and those that have often think both come from the fruit of a sago palm. It’s not helped by some packets of dried sago saying they are both sago and tapioca. So for anyone who likes lemon or chocolate sago, like me, I thought I better find out. It turns out they have quite different botanical origins, although the final product is pretty similar. ‘Sago’ is from the pith, or middle part, of the trunk of a Sago Palm ( Metroxylon sagu ) or similar species of palm such as Metroxylon warburgii , which we used to have growing in our Tropical Centre (it needs full tropical conditions). The trunk of some cycads such as Cycas circinalis are also used for what is called ‘sago’. The Sago Palm dies after flowering, but produces new trunks from the base. To get sago, the palms are chopped down after 10-15 years (just before they...

728th Dinner – October 20, 2012 Members & Partners Night Craig’s Royal Hotel Lydiard Street, Ballaarat President: Dean Stevens  CANAPES  Scallop, crab, grapefruit, fried shallot Duck and egg omelette Smoked eel frittter Champagne Fleury Rose Saignee NV ENTREE Tuna cucumber, lychees, spring onions sweet soy & ginger dressing 2001 Tyrell’s Vat 1 Semillon 2011 Dog Rock Grenache MAIN COURSE Kangaroo loin  pressed potato and roasted onion, baby asparagus, beetroot and six pepper sauce 2002 Dominique Laurent ‘Les Cazetiers’ 1er 1998 Bannockburn Shiraz DESSERT Caramelised mango & kaffir...

    Invitation to the  October  Dinner ;  Ladies' Night Members  and their partners  are advised  that the  7 28th   meeting , will be on Saturday October 20 th   At Craig's Hotel Lydiard St At  7.00pm Food Master:  John Coco Wine Master:  Mal Anderson  Dress  Business smart Guests are most welcome Electronic banking via account: ANZ BSB 013 520 ACCOUNT 008699266  is recommended. Cost $ 130  per person Reply to  John Coco cocojohnf@yahoo.com.au RSVP  Wednesday October 17th

727th Dinner – September 20, 2012 The Ballaarat, 203 Dana Street, Ballarat  President: Dean Stevens  CANAPES Duck & Prosciutto Terrine with smoked beetroot relish Carpaccio of beef with capers, cornishons and horseradish cream 2007 Jacques Puffeney Arbois Cuvee Sacha Arbois APPETISER Smoked Barramundi, Green Papaya & macadamia salsd with coconut cream dressing 2009 Matteo Correggia Roero Arneis 2004 Dopff Au Moulin Riesling Grand Cru Schonnenbourg ENTRÉE  Tempura Soft Shell crab with Asian pickled cucumber and shitake salad and nahm jim dipping sauce 2007 Domaine des C...