A celebration of the end of summer and start of the football season was the planned theme for the Wine and Food Society’s, march meeting, but the real stars of the day were Executive Sous Chef Shane Freer and his talented protégé Liam Jones.

The pair wowed guests with their selection of canapes, featuring Yellowfin Tuna and pani puri togarashi shichimi tartare, Berkshire pork belly with green mango slaw and palm sugar caramel, and Heidi Gruyere Souffle with pickled zucchini, green tomato chutney and mint. And let’s not forget about the Kilikanoon Vouvray Methode Traditionelle NV, which had a lovely mouthfeel and delicate acid profile that perfectly complemented the canapes.

Once everyone was seated in the Long Room, it was time for the main event – two distinctly different Rieslings. The Kilikanoon Mort’s Reserve Riesling (2019) and the Kilikanoon Mort’s Block Watervale Riesling (2022) each had their own unique flavors, and paired perfectly with the roasted King George whiting with spanner crab and pimento, Geraldton marrow broth and asparagus.

The pièce de résistance was the Tournedos Rossini, veal fillet with duck parfait brioche croute, paired with Kilikanoon Shiraz Oracle (2016) and Kilikanoon Tregea Cabernet Sauvignon (2019). The reds displayed a finesse and style that was simply out of this world, and the perfectly cooked pink veal was a classic lunch for the ages. The cheese course was equally impressive, with Organic Mountain Man washed rind with Reblochon style Geelong cheese, gluhwein-poached pear, fennel bark, and Kilikanoon Ashton Mataro (2020).

And finally, it was time for dessert! Pastry Chef Jones outdid himself with the caramel and raspberry tart with caramel mousse, raspberry whipped cremeux, almond brittle, raspberry and rosemary sorbet, and fresh raspberries. And what better way to end the meal than with a crisp and perfumed Kilikanoon Mort’s Block Cane Cut Riesling (2020)?

It was a lunch to remember, filled with amazing food, exquisite wines, and great company. Cheers to the end of summer and the beginning of a new football season!

CANAPÉ

NV Vouvray Methode Traditionnelle

Yellowfin tuna panipuri
Togarashi shichim tartare, blood orange, wasabi

Berkshire pork belly
Green mango slaw, palm sugar caramel

Heidi Gruyere souffle
Pickled zucchini, green tomato chutney & mint

ENTRÉE

2019 Mort’s Reserve Riesling

2022 Mort’s Block Riesling

Roasted King George whiting
Spanner crab & pimento, Geraldton marron broth, asparagus

MAIN

2016 Oracle Shiraz

2019 Tregea Reserve Cabernet Sauvignon 

Tournedos Rossini
Veal fillet, duck parfait brioche croute, baby roasted carrots, cauliflower gratin, sauce Périgueux

CHEESE

2020 Mataro Ashton

Organic Mountain Man washed rind
Reblochon-style Geelong cheese, Gluehwein poached pear, fennel bark

DESSERT

2020 Mort’s Block Cane Cut

Caramel and raspberry tart
Caramel mousse, raspberry whipped cremeux, almond brittle, raspberry and rosemary sorbet, fresh raspberries

TO FINISH

Coffee & tea

Blood orange pâte de fruit, amaretti biscuit, raspberry caramel bonbon