The Wine and Food Society of Western Australia
2010 AGM – Held on the 22 June 2010
Bouchard Restaurant
Where do I begin? Bouchard was the venue for our Black Tie AGM this year and Soren, (our Function Master) asked Todd Stuart, the head chef, to prepare us a special meal to celebrate. In the absence of our outgoing Wine Master, I took on the role of arranging the wines.
The outcome was nothing short of spectacular! The menu prepared by Todd was both original and brilliantly executed. The highlight for me was the Braised Pig Head, a superb combination of flavour and texture. The wines were solid and generally matched the food well. The highlight was the Wynn's for me.
Congratulations to all those who joined the committee for the coming year. Office holders are as follows;
-
President – Paul Langton
-
Function Master – Soren Koberstein
-
Wine Master – Barry Weinman
-
Assistant Wine Master – Miles Beaman
-
Treasurer – Julie Pynt
-
Deputy Treasurer – Lynn Whitfield-King
-
Secretary – Oleh Kay (with help from Marjorie)
Special thanks should go to those people elected in their absence.
The Menu
-
Pol Roger – 1999 Vintage
Amuse of gnocchi, truffle and shaved Manjimup truffle
Seared Scallops, Bacon, Pea, Asparagus, Herb Pistou, Manjimup Truffle
-
Richmond Grove – Riesling – Watervale – 1998
Pan Fried Barramundi, Brandade Galette, Lobster Bisque, Clams
-
Petaluma – Chardonnay – 2001
Braised Pigs Head Ballontine, Black Pudding, Apple Puree, Pedro Ximinez Reduction
-
Domaine Bruno Clair – Marsannay – Les Vaudenelles – 1996
Palate Cleanser
Cape Grim Beef Fillet, Braised Oxtail, Bone Marrow Croquette, Creamed Savoy Cabbage, Sauce Soubise
-
Chateau Grand-Puy Ducasse – Paulliac – 1996
-
Plantaganet – Cabernet Sauvignon – 1996
Cheese
-
Wynn's – Shiraz/Cabernet Sauvignon – Centenary - 1991
Pre-Dessert
-
Chateau de Rayne Vigneau – Sauternes – 2006
Vanilla Pannacotta, Beetroot Jelly, Burnt Honey Cannelloni
-
Chateau Guiraud – Sauternes – 2003