This week’s luncheon was a seafood extravaganza by Gary Patterson well assisted by Mark Bradford.

Canapes. Gary presented firstly with a chilled seafood soup made with a broth of odds and sods of fish bits mixed, strained etc with a vegetable broth with, some members thought, serious levels of cayenne pepper. He followed this with simple and lightly cooked scallops in their shells which were divine in being on the edge of just done. Superb.

Aperitif wines. Paul Ferman served as the mainstay the Pierre Luneau-Papin Muscadet 2010 which with the better bottles had a racy acid and backbone well suited to seafood. Being under cork and an aged Muscadet, there was some bottle variation. There was also some Ravensworth Sangiovese 2007 and Belgravia Merlot 2010 for those of that liking. The former was a ripper.

Main course. Gary served well sized portions of poached salmon with a salad of many bits and a creamy mayonnaise. Some of us had thin crisped potato “rounds”. Some of did not. Views were expressed about the bones, the skin and how it was cooked. However the large majority agreed it was cooked to perfection, in other words, just done. Gary said it was so fresh he could have eaten it raw.

The wines. Paul Ferman used the fishy start to serve a German riesling and a dry Australian rose followed by two Coonawarra cabernets from local icons with the cheese.

$1·         Gunther Steinmetz Kestener Herrenberg Riesling 2011

$1·         Warramate Yarra Valley Rose 2011

$1·         Bowen Estate Cabernet Sauvignon 2006

$1·         Wynns Black Label Cabernet Sauvignon 2006

No surprise that given the German riesling and Australian rose that views were very segregated. Neither styles are popular with some members but the majority expressed a view that both went reasonably well. No doubt there is a resurgent view on the use of rose be it Provence, Italian or other with lighter meals especially in the warmer months.

The two reds were much liked by all with there being more similarities than differences. One person preferred the Wynns the next the Bowen and so on. They were wines with sweet Coonawarra fruit, fine tannins and longish finish. The Wynns may have a longer future.

Cheese and coffee. James Healey presented Rouzaire Fromage de Meaux from Ile-de-France, a white mould cheese. Even our cheese loving and sometimes expert President Keith Steele was stumped. A well matured cheese with a runny edge it was generally enjoyed. Bread was a brown and seeded variety from Gary from his local organic bakery.

Coffee from Spencer Ferrier was Indian Monsoon Malabar, an aged/cured bean by way of exposure to monsoon rains. Heavily bodied, spicy and with maple syrup overtones.The President closed the lunch with a reminder of the mixed lunch on 19 April being presented by Gary Linnane. Be there was the order.

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