Food review by James Hill

Food

We wrapped 2023 in style with a Christmas-themed lunch with our Foodmaster Steve Sparkes and President Bill Alexiou-Hucker on the hobs.

Steve and Bill advised lunch was a way of thanking all those who cooked through the year and our kitchen brigade.

Canapes - Bill Alexiou-Hucker

Guacamole and corn chips, topped with chilli and coriander, a ‘NQN’ recipe. Bill says hard to beat, I agree, a great version.

Hummus topped with caramelised onion on wafers.

Taramasalata on toast decorated with parsley.

Loved the canapés plentiful, and great flavours although one member did comment he thought the taramasalata was Pecks Paste. There’s an idea for next time.

Entrée - Bill Alexiou-Hucker

Squid stuffed pine nuts, sultanas and lemon zest served with a rich cherry tomato sauce. Perfectly cooked squid, tender and delicious.  

A great entree. Our resident Italophile said the recipe was very similar to one they found in Pompéi, a variation with the use of tomato sauce as tomatoes weren’t introduced to Italy till the 16th century.

Main - Steve Sparkes

Turkey breast, initially cooked sous vide, then finished in the kitchen, and accompanied by Kipfer potato, peas, corn, carrot, stuffing, crisp turkey skin gravy and cranberry sauce. The turkey was cooked perfectly, moist and tender, topped with some turkey skin that had been baked in the oven.

Vibrant colours on the plate, presentation, use of flavours and texture with a rich unctuous gravy eagerly mopped up with Iggy's bread.

Cheese - Mark Bradford

Bay of Fires cheddar

This cheese has just won the best Cheddar Cheese in Australia in the Australian Grand Dairy Competition and is Tasmania's only finalist in this class. The cheddar is made using traditional methods the family has used for generations. The cloth-bound cheddar is not released before 12 months of age, with some cheese needing 14 months. Whilst maturing on pine boards, it is hand turned and rubbed about every 3 weeks, this gives the cheese its distinctive flavour.

To go with cheese Mark made a date, fig and walnut loaf. I detected some aniseed. Mark added some fennel, a good combination.

Dessert - Steve Sparkes

Christmas cake, mixed berries, homemade vanilla pod and ice cream topped with red currents served with a butterscotch sauce.

All the dishes were of a high standard showcasing the use of flavour, texture and quality ingredients.

No one went home hungry.

Steve treated members with a bottle of topaque.

This Rare Topaque is from the solera of David Gregory, located in Oberon NSW. The base material was sourced from Seppeltsfield as well as Stanton and Killen and is over 50 years old.

The solera is topped off annually with base material aged at least 5 years. The result is dark, rich, unctuous and absolutely delicious.

Despondent about missing our lunches, don't worry it’s only six Tuesdays till we meet again on February 6.

It was good to see Spencer Ferrier back in the fold.