Manning the kitchen this week we had Graham Fear ably assisted by Steve Liebeskind and Paul Panichi with a cornucopia of seafood for our enjoyment.

Canapés. We were treated to three with the team working for hours doing the assembly. Firstly, Spanish anchovies with Swedish cod roe served on crisped croutons brushed with ghee. Then seared Tasmania scallops on black pudding (who doesn’t like black pud!) with tangy wasabi mayo. Finally, West Australian spanner crabs (fresh, unfrozen) with herbs and caviar and a touch of heat from chilli. Three outstanding canapés.

Aperitif wine. A French treat from our Winemaster with Bernard Fouquet Cuvee De Silex Vouvray 2014. This Loire wine was well received and in this case the wine had just a touch of residual sugar but good acid which went well with the seafood. Vouvray can be made bone dry to quite sweet and styles vary from vintages and makers.

Main course.  Graham served us very well presented portions of NZ King Salmon just cooked and moist. It has a high oil content and 8 minutes in the oven had it done. The fish was served on a base of pureed cauliflower flavoured with fresh herbs including parsley and spices. This was accompanied by just cooked vegetables of green and yellow beans and carrot. The pièce de résistance were chat potatoes roasted in duck fat. As with the black pud, who doesn’t like potatoes roasted in duck fat?

The wines.

• Nick O’Leary Shiraz (Canberra District) 2009 (screwcap, 13.5%)
• Taylors Shiraz 2002 (cork, 14.5%)
• Coldstream Hills Pinot Noir 2010 (screwcap,13.5%)
• Chateau La Grolet Cotes de Bourg (right bank Bordeaux) 2009 (cork,13%)

The main course wines were in distinct contrast. The former a cooler climate wine with clean excellent fresh fruit characters. A wine to drink now at 7 years of age or over the next few years. The Taylors 2002 was aged and a little hot and jammy but most loved the style. The former was the best match to the salmon.

With the cheese again there was a real contrast between the Pinot and the predominately Merlot Bordeaux. We know the Coldstream Hills well and it did not disappoint. Elegant at its peak and lovely drinking with red berry and soft tannins. The La Grolet was dry, silky but puckering in the mouth and clearly not of Australian origin. The savoury fruit was an excellent match to the cheese.

A big thank you to member Tony Scott who donated the aperitif wine and the Bordeaux for our lunch.

Cheese and coffee. Goat cheese to the forefront today from James Healey with a French cheese from the Pyrenees. The Caprinelle Tomme de Cherve was semi-hard, pale in colour with a wonderful aroma and creamy palate texture. It was a first for many members.

Spencer Ferrier provided Ethopian Sidamo Guji coffee. It is a bean from coffee trees grown wild and is an heirloom traditional coffee. Chocolate flavours were very evident.