Menu Dinner 746

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Menu Dinner 745

745th Dinner – May 15, 2014

Ansonia on Lydiard,

Lydiard Street South,

Ballarat

President: Shaun English

Canapés

Seared pepper crusted tuna served with sushi rice and wasabi mayonnaise

Prosciutto and caramelised fig with watercress

Mini beef mignon with horseradish cream

                                                                  Laurent-Perrier Champagne NV

                                                                                      

                                                                                  Entrée  

                          

Kangaroo fillet crusted with juniper berries served with a red wine and a shallot reduction

2001 Birk’s Wendouree Cellars Shiraz Mataro

2003 Torbreck ‘The Steading’ GSM

Main Course

Seared Duck breast served with pommes anna, sautéed wild mushrooms, finished with a cognac reduction and chervil

(Alternative meal – Grilled eye fillet with pommes anna, sautéed wild mushrooms, finished with a red wine jus)

1998 Beaurenaud Chateau Neuf du Pape

2007 Alain Burguet Gevrey Chambertin Place des Lois

2009 Redbank ‘Sally’s Hill’ Cabernet Franc

Dessert

Individual servings of 3 cheeses, accompanied fresh fig and quince paste with share platters of bread/crackers/biscuits

Morris Special Release Tokay

Chef: Glen Munro

Food Master: Dean Stevens

Winemaster: Mal Anderson

                         

Menu Dinner 744

"Fish & Chips"

" Peach not so Melba"

Menu Dinner 743

Ballarat Beefsteak & Burgundy 

 Ballarat Wine and Food Society 

Dinner 743 

Craig’s Royal Hotel 13^th March 2014 

Canapes

Salmon Gravlax,orange,crab,olive

Wagyu Breosola,celeriac,horseradish,caper

Bollinger NV

Entrée 

Wallaby loin,chevre&quince ravioli,beetroot consomme

Leaky Door Pinot Noir 2008

Seppelts Drumborg Pinot Noir 2012 

Main 

Cannon of eye fillet,duck liver & mushroom

With spinach timbale,potato croquette,Madeira jus 

Crawford River Cabernet Sauvignon 2006

Sarget de Gruard La Rose (St Julien) 2003

Yellowtail Cabernet Sauvignon Limited Release 2005

Dessert

Poached pear & crepe pannequet 
with quince sorbet & muscat syrup

Grant Burge Age Unknown Liqueur Muscat

  

Presidents

Daryl Burt and Shaun English

Wine

Paul Stephens and Malcolm Anderson

Food

Les Dickinson and Dean Stevens

Special thanks to Chef Philippe Desretts

 

Minutes AGM Feb 2014

The Wine and Food Society of Ballarat

Minutes AGM Thursday February 27^th 2014

Apologies L Bazzani, B Hassett, S Eaton, P Hemming, R Wilkie,

J Stickland, W Spring, A Bradley

Minutes 2013 for Approval M. B. House S. J Paterson

Correspondence

L Bazzani, thank you for congratulations and notice of minor surgery

S Eaton, notice of resignation

The outgoing President: D Stevens thanked the members of the previous committee for the efforts on behalf of the members

President’s Report on blog, accepted

Cellar master’s report on blog, accepted

Treasurer’s Report on blog, accepted M. J Paterson S. P Dover

Auditor’s Report on blog, accepted

Treasure’s recommendation, Dinner fees and membership fee to be unchanged, accepted

Election of Office Holders

The Secretary took the chair for the election

President S English

Secretary R House

Cellar master J Paterson

Treasurer P Dover

Wine master M Anderson

Food master D Stevens

Committee Members J Coco A Lewis

Elected by acclamation

The new President S English took the chair and thanked the outgoing committee and especially the former President D Stevens for their efforts

The Australia Day honour to our member; L Bazzani was noted with a formal celebration to be carried forward to the next meeting Luigi is able to attend

Other Business, nil

Meeting closed 8.20pm

RJ House

Secretary

Menu Dinner 742

742^nd Dinner – February 27, 2014

Annual General Meeting

Craig’s Royal Hotel,

Ballaarat

President: Dean Stevens

On Arrival

Tuna, avocado mousse, pickled ginger

Black sesame taco, corn, crab, pickled cauliflower & capsicum salsa

Wallaby loin, celeriac puree, shallot ring

Piper Heidseck NV

Bay Bug

Fennel and lemon custard, olive

2008 Heemskerk Riesling

2011 Bests Great Western Riesling

Pickled Ox Tongue

Meredith chevre, pear, bresaola, horseradish cream

1998 Penfolds Bin 389 Cabernet Shiraz

1999 Birks Wendouree Shiraz Mataro

Suckling Pig

Burnt onion puree, pencils leek, heirloom beets

2007 Brovia Barolo Cru Villero

2008 Massolino Barolo

Triple Cream

Quince

White Chocolate

Coffee ice cream, rhubarb

1983 Chateau d'Yquem – donation Bob House

Chef: Phillipe Desrettes

Food Master: John Coco

Winemaster: Mal Anderson

Auditor's Report 2013

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