"Virgin Chef" David Madson with James Tinslay asssisting ventured into the kitchen to produce same fine fare for some 35 members.Proceedings got off to a good start with canapes of smoked trout and avocado blended with horseradish cream and lemon on crackers.James produced a goat's cheese asparagus and leek frittata.Both canapes were a good match to the canapé wine which was Tyrrells Vat 4 Stevens Semillon 2007 a classic hunter bouquet, palate was lengthy and complex still drinking "young" and only 12%Alc .The seal was stelvin. Some members had ventured out to Milperra to vista Joe Periera smallgoods factory on the  weekend and brought back some experimental chorizo to try, it was served blind with a request to identify the meat..it was duck!! 

Our main course was a spiced rubbed Lamb back strap which came to the table perfectly moist and tender. The spice rub was coriander cumin and fennel seeds baked then ground with addition of olive oil and Harissa.The flavour of the spices  were evident however did not overwhelm the quality and texture of the meat. This was accompanied by some cous cous with chopped olives, chives and preserved lemon. On top of the lamb was a rich tomato sauce combined with some onion and sambal oelek.Comment was made and the quality and flavours of the meal along with contentious "tomatoes with wine"debate The food was a good match for our wines a 2009 Den Mar Cabernet Sauvignon Pokolbin Hunter Valley 13.5% and 2010 Lindemans Shiraz Bin 1003 also from the Hunter Valley. The Cabernet showed good fruit some tannins balance and spice while the Lindemans by contrast a lighter  style typical Hunter still sowing fruit and acid. The Lindemans was favoured for the food match.  

The cheese was Delice de Bourgogne from France, a white mould cow's milk cheese.Our cheese master said it was a little cold as it had just been delivered before lunch however it was a sumptuous cheese buttery sweet with the mould coat not dominating the flavour.  A bowl of  dried fig mixed nuts goji berry and dried mango were served the cheese as well as "water table" biscuits. The wines were  2009 Guigal Cote du Rhone Valley France 14% alc and 2011Glandore Tempranillo Hunter Valley 13.6%alc The Cote du Rhone is 50% syrah 45% Grenache and 5% Mouvedre deeply coloured earthy flavour  with a little spice.The Glandore was a lighter style a hint of vanilla with dark fruit aroma. The Rhone was preferred as the cheese match.

To finish a great lunch lunch Spencer Ferrier provided a Panamanian La Gloria Arabica coffee with exhibited some acid, smooth on palate and flavourful.