The team of Robert Wiggin and Michael Milward were in the kitchen last Tuesday supported by Robert's daughter Chantelle Wiggins. Numbers were down as it seems half of our members are in Europe however proceedings got off to great start with some well executed lamb and pea filo samosas and Tandoori lamb chops topped with coriander moist and perfectly cooked. Both starters had a matching dip of cucumber and yoghurt. 

Our canape wine was a 2006 Mt Pleasant "Anne" semillon from standin wine master James Hill, good acid and length an example of mature Hunter semillon with 10.5% alcohol.

Robert took us to India with his main course, in the shape of chicken roasted on ginger garlic and Greek yoghurt , accompanied on the plate with potato and pea dry curry mixture blenede with a Korea sauce and Baltin and "jalfrezi" capsicum onion sauce and and good crunchy steamed broccolini.Rice was perfectly cooked with pepperes and onions and side dishes of fresh chili,cucumber and yoghurt and chutney were there to enhance the flavours. It was spicy with some chili heat but not to overwhelm the dish and our palates . A choice of wine styles to go with it featuring a 2006 Warramate Rose from Yarra Valley 100% Malbec 13% alc and 2006 Cloudy Bay Pinot from NZ. Both were good, the local showing mature fruit and a dry style, drinking well; whilst the NZ  wine showed berry fruit with a sweetness to match the curry a good style of wine preferred by most as the wine and food match. 

The cheese was the classic Fromager d'Affinois from France, a rich cow's milk cheese with a buttery texture and creamy suble flavour. Mandarin, passionfruit and black grapes were  served with it as well as crunchy wheat biscuits. The wines were  2006 Tyrrells Steven Shiraz 13.5% alc and the 2002 Rosemount Mountain Blue Cabernet Shiraz 14.5.% alc . The Stevens was an elegant wine with balanced flavour no harshness on the palate still under developed, the Mountain Blue was drinking very well on the day still some fruit showing with good length silky tannins.

The coffee was Devon and Spencer breweed a Chai tea with ginger a great finish to an excellent lunch.