Office Bearers

President Glenn Sharp Secretary Dean Stevens Cellar Master Shaun English Treasurer Glenn Sharp Wine Master Grant de mamiel Food Master Anthony Singleton

Archive

Menu Dinner 792


                                                  

Wine & Food Society of Ballarat
Dinner 792
50 yrs Celebration – Mr Les Dickinson & Mr Jim Patterson
Thursday 16th August 2018
CANAPES
Chicken Liver & foie Gras, with onion jam
 Avocado Macaron, ricotta, tomato
Beef & Red pepper Brochette
Vilmart & Cie – Grand Cellier - NV Brut - Champagne
ENTRÉE
Ora King Salmon Assiette potato blinis, chives and bottarga
2010 – Chateau De Sours – La Fleur d’Amelie – Rose’
2009 – Ata Rangi – Pinot Gris


MAIN
Slow braised local Lamb Shoulder, salt roasted beetroots, goats curd, chamomile
1999 – Centenary of Federation – Red Blend
2003 – Birks – Wendouree Cellars – Shiraz
2010 – Penfolds – Bin 150 Marananga - Shiraz

DESSERT

Le Grand Choux, sauce chocolate
NV – Gwynnyth – Tawny Plumb Port
Food Master: Andrew Lewis
Wine Master: Anthony Singleton
Head Chef: Scott Alsop
Consulting Chef: Ian Curley




Dinner 791

Thursday July 19
Venue
Chez Anglaise
Thanks to Lydia and Shaun
Food master Andrew Lewis
Wine master Shaun English

Food Peter Ford

Wine and Food Society of Ballarat
Big Red Dinner 791

Thursday 19thJuly 2018
CANAPES
Beech smoked duck, horseradish, intense orange
Braised hare, pickled quince

Gibson Sparkling Merlot NV
ENTRÉE
Pheasant, creamed corn and dates, Black Cat truffles
2008 Gibson Wilfreda SGM
2016 Gibson Wilfreda MSG
2006 Gibson Old Vine Eden Valley Shiraz


MAIN
Venison hind, savoury granola and celeriac, preserved cherry jus
2012 Gibson ‘The Smithy’ Shiraz Cabernet
2016 Gibson ‘The Smithy’ Shiraz Cabernet
2008 Gibson Bin 60 Cabernet Shiraz

DESSERT
Apple Beignets, pomelo, truffle ice cream

2010 Gibson Botrytised Semillon

+ odds and sods of Gibson for tasting

Food Master: Andrew Lewis
Wine Master: Adam from Gibson Wines and Shaun English
Head Chef: Peter Ford



Wine Courtesy of Adam Gibson


Cellar List July 2018





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

Wine Purchases 2017



Minutes AGM 2018



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