We had the very popular duo of John Rourke and Terry McDowell cooking for us this week.

Canape. We were treated to two very moreish starters with a duck liver mousse on bread rounds and a classic terrine de campagne with cornichons. The duck livers were marinated overnight in milk and made with orange liqueur and topped with onion jam. The pork terrine was made using pig’s belly, chicken liver, brandy, spices and a good wack of muscat. Both wonderful and in very good quantities.

Aperitif wine. To accompany these rich starters Paul served Tim Smith Eden Valley Riesling 2011 and Delatite 'Deadman's Hill' Gewürztraminer 2012. The Riesling was well passed its best and unloved by all. The Delatite however was a fruit driven wine with perfume, spice and a crisp acid finish which went well with the food.

Main course. John selected duck à l'orange as our main. The duck breast and leg joint were sou vide for 24 hours in a marinade including salt and herbs. John explained that the salt component should technically be 15% of the weight of the duck. He lowered that somewhat and was happy with the result. The meat was served with creamed spinach and baked potatoes, parsnip and pumpkin and of course the orange sauce. The meat was tender and moist and attracted praise from the floor.

The wines.

$1·         Palliser Estate Martinborough Pinot Noir 2010

$1·         Port Phillip Estate (Mornington) Pinot Noir 2010

$1·         Yannick Amirault St-Nicolas-de-Bourgueil 2010 (100% Cabernet Franc)

$1·         Majella Coonawarra Cabernet 2002

The two Pinots were a real contrast in style. The NZ came in at 14% and was that sweeter style that New Zealand tends to produce. Many find it hard to go beyond one glass. The Mornington was a lighter, more astringent and savoury. Having said that there was a dichotomy on the preference. At one level they both matched the duck albeit in different ways.

St-Nicolas-de-Bourgueil is an appellation in Loire which is predominately Cabernet Franc. The Amirault was a very good example. Drinking well at its peak with perfume on the nose following with some austerity on the palate. A wine style that matches many foods and a style that Australia can’t seem to master. The 12.5% alcohol was welcome. It was overshadowed in fruit by the Majella, a “normal” 14% with lovely Coonawarra fruit on nose and palate. Many commented on the “peppermint patty” nose reminiscent of the famous 1963 Mildara Coonawarra Cabernet. To be unkind many see that as a green fruit fault. Probably the best liked wine of the lunch.

Cheese and coffee. James Hill in his acting Cheesemaster role presented Gippsland Tarago Shadows of Blue. Beautifully crumbly it defied the attempts of each table’s cheese cutter to serve it nicely. This is a top world blue cheese made with Roqueforti mould. Wonderful.

Ferrier Spencer was on-site at lunch and introduced his Kenya AA coffee which greatly disappointed him. It was strong with a touch of bitterness. He promises to return with the coffee and have a closer look at quantities used in the plunger.

Society Hunter Valley Tour. James Hill gave an outline of the Hunter tour planned for members and partners over 23 and 24 September this year. Members will receive a notice and will have the opportunity to register an interest on the Society’s web site.