Report by James Hill

Merv Peacock was in the kitchen today, reprising boeuf bourguignon that he had presented last year. It perfectly complemented the brace of Shiraz we enjoyed with our monthly wine tasting. Merv also crafted all the canapés with Kerry’s inspiration and assistance.

Canapés

First up was trout pâté served with homemade croutons. The pâté, made with cayenne, sour cream, chives, garlic and dill, had a subtle heat that wasn’t overpowering.

Next were warm zucchini muffins. Grated zucchini, eggs, bacon and sweetcorn made for a light, fluffy and flavoursome treat. I want the recipe!

Moroccan lamb meatballs and a yoghurt mint dip.The meatballs were seasoned with herbs and spices, and cayenne for some heat.

Main

Today’s boeuf bourguignon featured seared beef, carrots, onions, mushrooms and speck. The bourguignon sauce was thick and flavoursome. It was served minted peas and a buttery and creamy mash made with Dutch cream potatoes.

A hearty lunch, it was a great success, with everyone commenting on its deliciousness.

Cheese

Our cheese master Mark Bradford chose the society favourite, ‘Pyengana’, a cloth-bound cow’s milk cheese from Tasmania’s east.

Produced using the stirred curd method, the cheese develops a fine textured crumbly body and aromas of summer grass, herbs and honey. Maturation on pine shelves for up to 12 months encourages natural microflora, crucial for its long, sweet and nutty flavour.

Merv paired the cheese with a rocket, pear and honeyed walnut salad dressed with sherry vinegar and vincotto.

Wine Report by  Stephen  O'Halloran 

A smallish but select group attended for today's knees up by our Chef Du Jour Pierre Kelso, who produced a delicious Burmese pork curry. Just right for a cold wintery Tuesday. The curry had just the right amount of heat to suit most tastes. See food report for full details.

With regard to wine, we kicked off with a lovely Bannockburn Chardonnay 2018 @ 13.5%. The wine is titled 1314 to mark the Battle of Bannockburn between the Scots & the English armies. In a thriller, the Scots prevailed, Robert the Bruce of Scotland 1, King Edward the 2nd of England nil.

Getting back to the wine, it was in my view most enjoyable. Green/yellow in colour, fully mature, well balanced with outstanding fruit on the palate, fleshy & mouthfilling with a clean acidic finish. Some oak treatment noticeable. Perfect for our Canapes. I really liked it.

First wine on the lunch wine menu was the Dr Loosen Kabinett Reisling Sonnenuhr, from 2922, @ 8% from the Mosel Valley. In my view an excellent choice for a wine with a curry, a notoriously difficult match. The wine had some pleasant spritzig on the first sip, but then finishing with a dry taste. Good acidity with some quality fruit of a variety of citrus flavours. A very straightforward German good value Reisling from a renown maker. Perfect wine for a curry.

Wine 2 was the SC Pannell Adelaide Hills Syrah 2016 @ 14%. A bottle from one of our best winemakers. A cool climate Syrah grown at 400 m above sea level in the hills of Adelaide. Medium lightish body, quite elegant with flavours of cherry & earthy spice. Gentle tannin & oak integration producing a most enjoyable wine. A wonderful food wine, just the right balance.

Wine 3 was a gem, the Deep Woods Estate Cabernet Malbec @ 14% from 2020. A really lovely wine from the Margaret River. Rich & luscious with abundant Cabernet flavours of dark fruits, garnet red with some sweet spice overtones. Acid/oak/tannins all perfect for a persisting lingering finish. A top wine. Deep Wood is now the largest producer in the Margaret River, established in 1987 & now also owning several other vineyards in NSW & Vic. This wine won the Wine of the Show award in the Decanter Wine Awards in 2022. How's that in your CV!

Final wine was a "Fridge Drop" & for our table we scored a Pirra Dolcetto d'Alba from 2020. A light to medium wine from Piedmont, very popular in Italy for good reason. Lightish & refreshing with great juicy flavours, oak, acid & tannin in harmony. Perfect food wine, suiting a vast array of meals from light to heavy. The trick is to not over analyse this wine, just drink it! You will enjoy it without worrying too much about its component parts! Buy a pizza with extra anchovy, grab a bottle of this wine & have some fun!

Wine of the day: I was very impressed by the Pannell Syrah, but I really could not go past the Deep Woods.