Upcoming Events
Featured Member
Reminder: Our new lunch start time commences with the next lunch on 10 November. Canapés will be served from 12 noon, so please be sure to arrive on time.
Join us as we welcome back to the kitchen our Wine Master Nick Reynolds – Three-time Chef of the Year and three-time Seafood Chef of the Year!
Main
Duo de Porc – Pork fillet and prosciutto-wrapped pork paupiette, with parsnip purée, fennel crisps and prune purée.
We kindly invite members and their guests
Reminder: Our new lunch start time, Canapés will be served from 12 noon, so please be sure to arrive on time.
Canapés
TBA
Prosciutto-Wrapped Chicken Involtini with Spinach & Ricotta, served with Caponata & Parsnip Chips
PENFOLDS: THEN AND NOW
A special November wine lunch to ring out the final one for the year!
A tasting of the latest releases alongside treasures from our cellar
Our next tasting on November 24th offers members a rare opportunity to explore the evolution of some of Australia's most celebrated wines, comparing the latest Penfolds releases with carefully cellared examples of the same wines, culminating in the magnificent 2022 Penfolds Grange.
We'll explore how these wines develop with age, comparing youthful fruit, structure and intensity with the complexity and elegance that comes from years in the cellar.
Matthew Holmes, our Chef of the Day, will be presenting Steak Frites, a perfect accompaniment to these fine wines.
Canapés/Entrée — Three expressions of Chardonnay
Main Course — Cabernet and Cabernet Blends, young and mature
Cheese — Shiraz across the years, finishing with the latest release of Grange
Wines in bold are from the Society's cellar.
A generous opportunity to taste
Unlike many premium wine tastings, where pours can be rather modest, each table of ten will share a bottle of every wine, providing approximately 75 mL per person per wine. This is a substantial tasting allocation, allowing members to appreciate each wine properly and revisit comparisons as the meal progresses.
We will be releasing seats in blocks of ten, starting with 40 plus ten reserves. Once we reach 50, we will make it 50 plus ten reserves. Our maximum will be 60 (six tables of ten). Bookings will open only to Society members until Friday 13th of November. After this time, we will open bookings for guests.
The cost per person will be $220 for members and $275 for guests. Similar events run by Penfolds have been charged at around $450 per head, with smaller pours.
With nine outstanding wines, including mature cellar selections and the current release of Grange, this promises to be an exceptional exploration of the Penfolds tradition — and an occasion not to be missed.
Book early to avoid missing out.
For help with the WildApricot app or this website please contact Bill Alexiou-Hucker
To contact a member of the Committee please go to WFS Committee page
