Dinner 790 menu

Wine & Food Society of Ballarat - Dinner 790

Thursday 21 June

CANAPES

minced chicken & prawns in palm sugar, peanuts, pineapple

quail egg, pork crackle, grilled tomato & chilli relish

NV Sorby Adams ‘Morticia’ Sparkling Shiraz

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ENTRÉE

rice cracker, chicken & spanner crab, chilli, coconut cream 

betel leaf, cured ocean trout, kaffir lime, smoked roe       

2017 Tomboy Hill ‘The Tomboy’ Chardonnay

2012 Penfolds Bin 51 Riesling

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MAIN

warm salad of spring bay mussels, lemongrass, pomelo, chilli, lime

 panang curry of chicken, peanuts, thai basil

stir fried chinese cabbage, lap cheong sausage, silken tofu, shiitake

caramlised pork hock, green mango

2015 Tomboy Hill ‘Evie’s Picking’ Pinot Noir

2005 Moranghurk ‘Moorabool’ Pinot Noir

2011 Pooley ‘Coal River’ Pinot Noir

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DESSERT

cashew nut & palm sugar pudding

 Wattalapan

2010 Schloss Vollrads ‘Auslese’ Riesling

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Food Master: Andrew Lewis

Wine Master: Anthony Singleton

Head Chef: Damien Jones

one-of-ballarats-best-restaurants-is-closing-its-doors

Wine Purchases 2017

Wine Purchase

Minutes AGM 2018

Craig’s Hotel, Lydiard St. Ballarat.    17^thMay 2018

Present; Malcolm Anderson, Andrew Bradley, Luigi Bazzani, Tony Campana, Rob Campbell,

John Coco, Mario Cordioli, Les Dickinson, Sean English, Brian Hassett, Bob House, John Nelson,

Anthony Singleton, Mike Sheedy, John Stickland, John Williams, Gabrial Yanes.

Meeting Convened @ 19.35

Apologies: Phil Dover, Andrew Lewis, Adrian Matherson, Degan Murphy, Jim Paterson,

Andrew Rowan, Wayne Spring, Dean Stevens.

Minutes of the 2017 AGM was tabled and accepted as correct.

Approved A. Bradley Seconded B. House 

Correspondance: Nil presented.

Reports: As posted on the Blog-site.

The Cellar-Master made a correction to the Total value of the Society’s Cellar after realizing an error in the totals column.

The Treasurer mentioned that the books were still to be audited, the delay due to finalizing amounts owed and due.

Moved M.Anderson, Seconded J.Coco, Motion Carried.

The outgoing President thanked all concerned for their help throughout his term as president.

All Postions declared vacant and Bob House takes the Chair.

Election of Committee : Single nominations for all positions vacant:

President - Andrew Bradley, Secretary - Dean Stevens, Treasurer - Sean English,

Cellar-Master - John Coco, Wine-Master - Anthony Singleton, Food-Master - Andrew Lewis.

Committee Members – Mal Anderson and Gabriel Yanes.   No objections and carried by all.

A motion to increase both the Yearly Cellar Fee and the Monthly Dinner Fee was raised by the Treasurer, so as to cover the increase in the price of wines and the higher price of meals.

After much discussion by various members it was settled on raising the Annual fee from $340 to $450 and the Monthly Dinner fee from $140 to $150.

Moved B. Hassett Seconded J. Coco, carried.

A motion to keep the Guest Dinner fee to remain the same at $100, and that any new members who joined after the AGM would only need to pay a pro-rata rate of the annual Cellar Fee.

Moved S. English, Seconded M. Anderson, carried.

A point was raised concerning the possibility of changing the Dinner Night from a Thursday to a Tuesday, Tuesday is generally a quieter night and the Society may get better value from the venues!

Not voted on.

A discussion was held on how to attract new members and how to increase numbers of members at some of the monthly dinners, no conclusive outcome. To continue.

The Treasurer ask that when members transferred money into the Society’s bank acc. To please avoid grouping multiple payments and to clearly identify what the money is for.

Meeting Concluded @21.40

Menu Dinner 789

Wine & Food Society of Ballarat

Dinner 789

Annual General Meeting

Thursday 17th May 2018

CANAPES

Cheese Gougeres

Smoked Salmon on Potato Blinis, Horseradish and Salmon Pearls

Krug Grand Cuvee

2012 Eminence The Assembly

ENTRÉE

Lightly cured King Fish, Cultured Cream, Pickled Fennel and Yarra Valley Caviar

2005 Tyrrells Vat 1 Hunter Semillon

2009 Pooles Rock Semillon

MAIN

Hopkins River Porterhouse marinated in Blue Cheese, textures of Onion and Potato Gratin

2002 Penfolds St Henri

2009 Chateau Branaire Ducru Bordeaux

2005 Chateau Giscours Margaux

DESSERT

Apple Cider and Calvados Trifle

1990 De Bortoli Noble One

Food Master: Andrew Lewis

Wine Master: Andrew Bradley

Head Chef: Shannon Easton

Consulting Chef: Ian Curley

President's Report 2017

Members of the Society,

It has again been my pleasure to be your President for the past 16 months.

This year our Annual General Meeting is being held at a cooler time of the year and you will recall that the Constitution of the society was changed at a Special General Meeting to allow for the timing of the Society’s AGM to be moved to later in the year. This brings us into line with the FWFSA calendar year, as well as allowing us to hold it at a time when all are back from the Christmas break and therefore it should be somewhat easier for all statutory requirements to be completed and the dinner to be organised.

I would like to thank all the members of the Committee for their assistance and contribution to the running of our Society over the past year, ensuring that it continues to function and flourish.

I think you would agree that over the year, our Foodmaster Andrew Lewis, in his inimitable style,  has again taken us on an interesting and varied culinary journey, to many different venues, including dining at private homes, sampling the private cellars of Shaun English and John Nelson, as well as having a number of different chefs, including a memorable dinner presented by Surprise Guest Chef, Maria Campbell.

All dinners have been accompanied by excellent selections of wines chosen, on most occasions, by Winemaster Andrew Bailey who I’m sure has enjoyed the opportunity to delve into the Society’s extremely well stocked Cellar to select and match wines for our enjoyment. 

I would like to acknowledge the other Committee and Society members who have been stand-in Wine and Food masters when required throughout the year. 

The Cellar itself is most ably maintained and nurtured by Cellarmaster John Coco. John’s report has been tabled, and it is clear that the Cellar, having been built up over many years is a remarkable and valuable asset of the Society - it would be a rare occasion that a suitable wine to be matched with a meal could not be found from within its shelves.

Shaun English, after some not insignificant internet and banking challenges, has mastered the Treasury, and we look forward to receiving his report to show that the Society is a satisfactory financial position, whilst Secretary Dean has kept the paperwork up to date and the information flowing. 

Thanks also to the other Committee Members, Anthony Singleton and Gabriel Yanes who have eagerly contributed to the running of our Society.

I would like to make special note of several special events during the year. It was our turn to host the Combined Wine & Food Society and Beef & Burgundy Club Dinner in May 2017, and we look forward to future committees continuing this tradition. 

A number of our members attended part or all of the biennial FWFSA Victor Gibson Dinner and Weekend, hosted in 2017 by the Wine & Food Society of Ararat, a society we sponsored 62 years ago. and those who did would agree that their Society did an exceptional job in presenting a very enjoyable weekend. A highlight was the VG Dinner held in the Drives at Great Western Cellars.

This year I had intended attending and representing our Society at the Federation’s Convention held in Geelong just over 3 weeks ago but circumstances prevented me from doing so. I had earlier accepted nomination, and in my absence, was elected to the Committee of the FWFSA - is the motto of this story to not miss meetings? However, I do look forward to representing our Society, and the interests of Wine & Food Societies in general during my time on the committee.

Thank you again for the opportunity to be your President, and I wish the new Committee well for the year ahead,

Malcolm Anderson

May 2018

Minutes Special Meeting

Special General Meeting- 19 October 2017

Attendees : R. Campbell, A. Lewis, G .Yanes, A.Singleton, A. Bradley, M.Anderson, J. Nelson, P.Dover, J. Paterson, J. Coco, D.Stevens, M. Cordioli,L. Dickinson, J. Williams, B. Hassett, M. Sheedy, R. House, S. English.

Chairman Mal Anderson declared the meeting open. As only one item of business had been declared he called on the proposer of the motion (Dean Stevens) to put it to the meeting.

The motion “An Annual General Meeting of the Society shall be held on such a day between the 1^stof April and 31^stof May in each year as shall be fixed by the Committee”.

Dean Stevens confirmed he had received written support in excess of the 10 members required in the Constitution and Rules.

The motion was seconded by Shaun English and passed with a show of hands.

President Mal Anderson then closed the meeting. 8.30 pm.

Minutes AGM 2017

The Wine and Food Society of Ballarat

Minutes - Annual General Meeting

February 16, 2017,

At Craig’s Royal Hotel,

Lydiard Street, Ballaarat

Present: Andrew Bradley, Mal Anderson, Tony Campana, Rod Campbell, John Nelson, John Coco, Jim Paterson, Mario Cordioli, Les Dickinson, Mike Sheedy, Phil Dover, Anthony Singleton, Shaun English, Bob House, Brian Hassett, John Williams, Andrew Lewis, Gabriel Yanes, Adrian Matherson

Apologies: Luigi Bazzani, Ross Wilkie, Wayne Spring, John Stickland, Degen Murphy, Andrew Rowan

Minutes of AGM 2016: Approved Andrew Bradley, Seconded Anthony Singleton

Correspondence: Nil

Report as presented on the blog site: All accepted

All positions then declared vacant and Bob House took the Chair

Election of Committee and Office Bearers: Single candidates for each position and all approved by acclamation:

President - Mal Anderson; Secretary – Dean Stevens; Treasurer – Shaun English; Cellar Master – John Coco; Food Master – Andrew Lewis; Wine Master – Andrew Bradley; Committee Members – Anthony Singleton and Gabriel Yanes

Fees and Membership Dues: Treasurer Phil proposed Dinner Fee and Cellar Fees remain at $140.00 and $340.00 respectively. Seconded John Coco. 

Appointment of Auditor:Proposed Phil Dover, Seconded John Coco that auditor J. Twomey be re-appointed. Motion approved by acclamation

There being no further business for the AGM, meeting closed at 8.20pm

Addendum: Dean Stevens raised the matter of a proposed change of the timing of the Annual General Meeting and it was agreed that this issue would be discussed over the following months, and a Special General Meeting be called to discuss and vote on this later in the year