BWFS

  Wednesday 14 th  June 2023 CANAPES Fricandeau on tapioca crisp Smoked trout vol au vent Scallop Gazpacho Rob Dolan Blanc de blanc ENTRÉE Chicken Liver Parfait beetroot olive dust   2017 Paradise IV Chardonnay  2019 Sorrenberg Semillion / Sav Blanc   MAIN Kangaroo blackberry celeriac puree   1997 Seppelts Reserve Shiraz 2000 Mount Langhi Ghiran Langi Shiraz 2010 Warrnemang Beyond Shiraz   DESSERT Beeramisu 1997 Pfeiffer VP   Food Master: Andrew Bradley Wine Master: Glenn Sharp Head Chef: Jigs Liwanag

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Thursday 16 th  March 2023 CANAPES SA Oyster with our “Limonchilli” Granita   Polenta Crostini with Mushroom and Truffle Pate’   Poached Salmon and Confit Leek Croquette   NV Jean-Noël Haton Champagne Extra Brut Intense ENTRÉE Prawn and Scallops Tortelli,  Yendon Tomato Broth,  Local Olives and Basil Oil 2018 Tomboy Hill Chardonnay 2019 Pieropan Soave Classico la Rocca   MAIN Local Beef Brisket, Mushroom Duxelles,  GSM and Cherries Gastrique Sides of Cos Hearts Salad and Crispy Potatoes   2015 Head Wines Ancestor Grenache Mataro 2000 Produtti del Barbaresco Riserva Montestefano 1998 Domaine Clavel Coteaux du Languedoc La Mejanelle Les Garrigues   DESSERT Tuscan Truffle Pecorino, Scillian Druncken Cacio,  Gorgonzola Piccante 2017 Forteto della Luja Loazzolo Piasa Rischi   Food Master: Andrew Bradley Wine Master: Andrew Rowan Head Chef: Ben Gruene

Thursday 16 th  February 2023 Amuse Potato, Chorizo & Manchego Croqueta, Smoked Romesco NV Philippe Fourrier Champagne Blanc de Noirs Brut Courses Two & Three 18 Hour Cooked Lamb Belly, Mustard & Caper Sauce, Sauerkraut, Fried Sweatbreads Pan Fried Potato & Goats Cheese Gnocchi, Victorian Asparagus, Fresh Peas, Baby Spinach, Roast Cherry Tomatoes, Parmesan Custard 2017 William Fèvre Chablis 1er Cru Vaillons 2016 Jean-Marc Brocard Chablis 1er Cru Butteaux Course Four Beef Neck Bourguignon, Roast Garlic Mash, Istra Pancetta, Local Mushrooms, Heirloom Carrots, Red Wine Jus 1999 d'Arenberg Shiraz The Dead Arm 2001 Wendouree Shiraz 2006 Penfolds Bin 389 Course Five Bitter Orange & Cinnamon Tart, Poached Fruit Compote, Orange Sorbet 2016 Hollick Riesling "The Nectar" Head Chef: Doug Kerr Food Master: Andrew Lewis Wine Master: Andrew Rowan

  Annual Treasurer’s Report Financial Year Ending 30 June 202 2 ·         The 2021/2022 financial year started with an opening balance of $14,152. The closing balance as 30 June 2022 was $12,306.  ·         The society Bank account remains with ANZ Bank the account keeping fees total $120 for the financial year.    A treasurer prepared income and expenses summary statement for the last three financial years below.   YE 30/06/2020 YE 30/06/2021 YE 30/06/2022 Opening Balance Start Financial Year $2,802   $11,867   $14,152   VG Weekend Income         $41,078   BALLARAT WFS Income $40,039   $28,561   $19,332   Total Income FY $40,039   $28,561   $60,410   Expenses   Percentage   Percentage   Percentage Dinner Expenses $20,592 51% $17,510 61% $18,059   Wine Purchases $7,048 18% $7,320 26% $6,338   Bank Fe...

  The Wine and Food Society of Ballarat Cellar is in fairly good shape, with 1350 bottles. I am recommending an increase in the cellar fees this year.  They have not been increased for several years, and sourcing good wine, particularly imports, is becoming expensive.  Red and white burgundies, bordeaux, and top level Italian wines are more and more expensive, and the exchange rate (.65 Euro for one Australian dollar) is against us.  I recommend increasing to $600. As regards our cellar, I have recently been happy to add some great Rutherglen fortified wines, some Italian whites, and some Margaret River cabernets.  I am looking to add breadth to the varieties represented, and to a lesser extent countries/areas. In the near future, I plan to clear some orphan bottles by offering them to the membership (not having a complete contact list has been my stumbling block).  Please watch out for this, you may see something tempting..... Please see the current cellar...