On Saturday, September 2, 29 members and guests of the Tailem Bend Food and Wine Club met at the Tailem Bend Community Centre to participate in the “Spring is in the air” themed dinner.
On entering, members and guests, in the absence of wine master Roger Wilkes, were greeted by assistant wine master Glenn Dean and his wife Sarah with a glass of Saint-Hilaire Blanquette de Limoux Brut sparkling wine.
Two tables of hors d’Oeuvres, created by assistant food mistress Sarah and committee members, consisted thai fish cakes with a sweet chilli sauce, sea salt bark, with ricotta, honey and black pepper, baked ham and ricotta, on rosemary cashew crisps, zucchini fritters with yoghurt and dill, anchovie and olive pesto on savoury short breads, salmon mousse topped with caviar, salmon and crème fraise piklets, and buffalo chicken wings.
President Glen Dorsey welcomed all members, and guests, after which he proposed the club toast and proceeded to read out the apologies.
Food mistress Diane O’Connell was able to engage, for a second time, Fancy Some Food chef Kathy Stolarski. Chef Kathy told Diane she envisaged to surpass her previous preparation, and members lavished on epicurean delights.
Wine master Roger Wickes (absent) and assistant Glenn travelled to the Adelaide Hills region to make an excellent selection to ensure their choices complimented each course.
Soup: Cream of asparagus, onion, garlic, with floating baby asparagus heads, cream to serve and crusty toasted bread. With the Thorn-Clarke Morello Nebbiolo, 2016 Italian grape variety. A typical Italian wine style, complimenting the soup, with its delicious dried herbs, orange zest and typical cola richness.
Entrée: Shellfish sensation, imported Japanese scallops, Harvey Bay scallops, SA prawns garlic, parsley on a bed of boiled Kipfler potato.The Gieson Sauvignon Blanc 2015 a wine, rich in flavours of ripe gooseberry notes and passionfruit tones.
Main: Hoggett Back Strap on Pappardelle. Fillets served on green fettuccini with spinach, tomato, leek, pesto, fetta cubes and Greek yogart. Consumed with the 2015, Brand’s Laira Foundation Cabernet Merlot, with its exceptional smooth qualities of ripe mulberries, currants, and silky tannins.
Dessert: White chocolate cheese cake baskets, served with raspberries, blueberries. Complimented by the Pewsey Vale Eden Valley Riesling 2015, displaying the flavours of limes, fresh rosemary and tropical fruit.
A standing ovation was given to chef Kathy and her dedicated staff, Sarah Chudy, Alice Chudy, Pippa Stolarsky and Ophelia Neumann, for the excellent food presentation and table service.