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The Minutes from 2018, passed in absentia
Wine and Food Society of Ballarat. Annual General Meeting.
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, Gabriel 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 798
Dinner 798
Thursday 21st March 2019
CANAPES
Kingfish gravlax, pressed watermelon, chilli
Oyster natural - Shiraz granita
Pan seared scallop - white bean puree, prosciutto crisp
NV – Andre Clouet – Rosè No 3 - Brut
ENTRÉE
Middle eastern spiced pork belly, spiced pear puree, toasted walnuts, honey feta foam
2014-Byrne Myola Chardonnay
2013-Giaconda Chardonnay
2014-Byrne Myola Chardonnay
2013-Giaconda Chardonnay
MAIN
Chimmichurri eye fillet of beef, sweet corn and coriander veloute, white bean cassoulet, smoked cherry tomatoes, chimmichurri sauce
2009-Mayu Reserve Shiraz
2009 – Moppity – Hilltops Reserve - Shiraz
2011-Tobias Howell Cabernet sauvignon
2011-Tobias Howell Cabernet sauvignon
DESSERT
Pandan creme patisserie, fried meringue, kaffir lime sugar
1996- Chateau Reynella Shiraz vintage Port
Food Master: Andrew Lewis
Wine Master: Anthony Singleton
Head Chef:Adrian Murfet
Cellar Master’s Report for 2018.
For another year I was privileged to be Custodian to our Society’s Wine Cellar.
Again I found myself wading through an endless stream of emails that promised you the bargain of the year for these outstanding wines from the vintage of the century! But then again only the best are good enough to be selected for our cellar.
In 2018 we consumed 230 bottles of wine as compared with 238 bottles the previous year, most of these came from our cellar with the remainder being generously donated by some of our members and of course Gibson wines who supplied all wines for a dinner hosted by one of our members in his personal wine-cellar.
Throughout the year we purchased 206 bottles of wines at a cost of $11,292 (av. cost of $54.80 per bottle), whereas the previous year we purchased 255 bottles of wine at a cost of $13,414 (av. cost of $52.60 per bottle) The difference is mainly due to the shorter period between the A.G.M.s
The cellar now holds 1456 bottles as compared to 1462 bottles the previous year, with an approximate value of $101,966
I wish to thank our President Andrew Bradley for his guidance to the committee, Dean S. as secretary for keeping us on track, Andrew L. as Foodmaster for his choice of venues and selection of the menu, Anthony S. as Wine Master and not always choosing the traditional matching wine, and of course the remaining committee members Shaun, Malcolm and Gabriel.
Below is a list of wines purchased during 2018 for the Wine-Cellar of the Ballarat Wine and Food Society
"Drinking good wine with good food in good company is one of life's most civilized pleasures." - Michael Broadbent
John Coco
March 15 2019
Winemaster's Report
Winemaster's Report 2019
It has been an absolute pleasure to serve as Wine Master on behalf of the society members in this, my first year in the position.
With the ability to select and serve from such a wonderful cellar list, my job is a joy. I applaud past Cellar Masters for their contribution and make special mention to John Coco for his mentoring and continued work in keeping our cellar up to a first class standing. Our cellar is stocked with the best wines this country can offer and includes a fantastic array of foreign wines that gives me the option to explore all manner of pairing. Our members can rest assured that the current cellar is stocked with wines that will carry us long into the future.
There has been some challenging cuisine served up under the direction of our Food Master Andrew Lewis, I have tried to make each evening memorable and still keep an element of fun and mystique to encourage as much discussion from the members as I can.
I am grateful to have the opportunity as Wine Master, the experience so far has improved my wine knowledge and I continue to learn from the collective experience from the membership. At each dinner I take away a wealth of information from the comments around the table.
With thanks to the hard work from our President Andrew Bradley and the rest of the Committee, our society will continue to prosper and provide for some memorable times ahead.
Cheers.
Anthony Singleton
“I can certainly see that you know your wine. Most of the guests who stay here wouldn’t know the difference between Bordeaux and Claret.”
― Basil Fawlty, “Fawlty Towers"
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