The event ending with a rapturous sing along, guests danced with their hands in the air, and felt the vibe that just like that . . .  events were back.

Guest Chef: Caleb Osterman, Chef de Cuisine – Delaware North

Guest Speaker: John Rubira – well known fishmonger and restaurateur

Proceedings commenced in the Long Room for pre-dinner drinks. Domain Chandon Yarra Valley Cuvee (2015) & Mc William’s Hanwood Estate Amontillado Sherry (NV) were served to accompany the four canapes. These were a Shepherd’s Pie with crushed baby peas, Halloumi chips, kangaroo fillet with juniper berry and red currant jelly and lastly salt n’ pepper prawns with a yuzu dip. The body and finish of the Cuvee matched delightfully with the prawns and halloumi chips especially and set the tone for what was to be a memorable evening.

Once seated in the Member’s Dining Room, guests were served an entrée of Southern Rock Lobster tail & crispy soft-shell crab accompanied by a radish and herb salad. Superb. This entrée paired well to the Tyrell’s HVD Semillon (2010) & Chateau Tanunda Old Vine Semillon (2013). The delicacy of the food flavours juxtaposed well against the balanced nuances of the Semillons.

Many on our table thought the main of grass-fed O’Connor MB2+ beef fillet (Gippsland) was simply the best they had consumed for some time. Sensational tenderness. Accompanied by parsnip puree, glazed witlof & char-grilled vegetables; this certainly elevated the definition `meat and three veg’.

A most deserving Katnook Estate Prodigy Shiraz (2010) & Penfolds RWT Shiraz (2008) accompanied mains. Bottle age had mellowed tannins and allowed the soft body and perfumes to ingratiate themselves against the subtleness of the fillet. Most memorable.

Our guest speaker for the night was John RUBIRA. A leader in the seafood industry whose family involvement in same stretches back generations. An informal chat on the chairs with Chair Michael Reidy. He spoke of his ventures in hospitality and entertained us with stories.

A Donge Brie¹ with fig relish and fennel bark accompanied the Mount Mary Quintet (2008), a wine which I had been keeping an eye on in the cellar and was glad to see presented. St Huberts Late Harvest Viognier (2014) rounded out the wines for the night. Served with a Pate au Chocolate with wild berry sponge and crispy almond & caramel sable bertone. Beautifully paired.

As is customary for the annual dinner, the following presentations were made: Wine Maker of the year: Yalumba. Luncheon and Waiting List November 2021. Accepting the award was Mr. Matthew BLACKFORD, Field Sales Manager @ Samuel Smith & Son (incorporating Negociants).

Chef of the Year: Paul JOHNSON, April Annual Dinner 2021

Apprentice of the Year: Stefano PERUGINI

Buonanotte.

Michael Ellis

1. Brie de Meaux is the benchmark of authentic Brie production and the Dongé (pronounced Don-jay) family recipe is widely considered the best. The cheese takes its name from the small town where it was created more than 400 years ago; Meaux (pronounced Mo) in the region of Brie – just an hour east of Paris. The proximity to the French capital has undoubtedly helped it to achieve ‘local’ cheese status and popularity amongst Parisians. In 1980, it was granted AOC protection guaranteeing its production origin, its name and the exclusive use of raw milk. Sadly, Australian authorities prohibit this raw milk style and so the Dongé family have created a solution: Brie Dongé.