Team Burton was in the kitchen, with Nigel Burton doing the main course and noted foodies Hilton Chapman and John Edwards (the original) the canapes. An excellent meal was the result.

To start, Hilton Chapman presented a refreshing, slightly bitter puree of green olives, artichoke and kale, enlivened with capers and a bit of anchovy, on ceramic spoons, while John Edwards came up with a smooth, slightly warm, carrot soup with ginger and a lick of sherry presented in teacups topped with chopped mint. Both a bit different, and well matched with a nicely balanced 2013 Soumah Yarra Valley chardonnay, showing good varietal fruit and a judicious use of wood. The usual Lustau sherry, this time a manzanilla which went particularly well with the soup.

Things went up a notch as Nigel Burton provided a simple but very well executed dish of smoked duck breast on porcini mushroom risotto. The breasts came ready smoked from Luvaduck and were seared then baked to pink soft perfection with minimal fat, The risotto obviously had a generous infusion of mushroom, as it showed intense earthy mushroom flavour, the richness increased by a good hit of parmesan. The cheese probably accented the stickiness of the mix, but the rice was nicely al dente and the whole a joy to eat. It was paired with a 2010 Medhurst pinot from the Yarra Valley, nicely fragrant and with good funky fruit but a bit overwhelmed by the intensity of the risotto; and a 2013 Gabaxo rioja from Spain, made on 100% Grenache and showing strong meaty fruit balanced by good tannins and a residual acidity which made it a better match with the food.

Cheese Master Ross MacDonald came up trumps with a superbly made and aged Roquefort Le Roi from France, made on unpasteurised ewe's milk and a favourite of cheese guru Will Studd. The typical creamy texture , distinctive blue mould and salty/sweet finish were all in evidence, and members raved. An eclectic choice of 2007 S C Pannell nebbiolo from Adelaide Hills and the 2002 Burton Coonawarra cabernet accompanied it. The nebbiolo, pale in colour and hard on palate, struggled with the cheese, despite being, as wine master Paul Ferman said, a top Oz example of the grape. Not so the Burton, drinking at its peak and showing rich sweet fruit with enough acid to balance.

The coffe was blended by Coffee Master Spencer Ferrier, with beans from India (Devon Estate), New Guinea and Colombia. Generous in the mouth with a bit of acid but a little short on the finish. It was blessed by a choice of 2 vintage ports from 1977, Sandeman and Graham, generously provided by Ray Healey. The Graham had more luscious fruit, but both were fine examples of this out-of-favour style and many thanks to Ray for giving them to us.