The final lunch for the year, our Last Supper, was prepared for us by our Foodmaster Nick Reynolds. Nick was assisted by James Hill who in 2016 has probably spent more time in the kitchen or preparing canapés for others than any other member. Well done James

The attendance was some 55 members and guests which finishes 2016 with a series of well attended lunches. The Committee has been reviewing the feedback from members from the “what’s good/what would you like to change?” member survey and early in 2017 some feedback to members will be provided.

Canapés. Nick gave us two canapés. Firstly smoked salmon bilinis made with cream cheese, sour cream and horseradish. This was followed by Vietnamese spring rolls made with prawn. The bilnis impressed with the quality of both the base and salmon. Nick did not personally catch the salmon nor make the base, a rude departure from his often hand manufactured performances. Whilst not everyone had a the rolls those who did loved the crispness of the ingredients.

Aperitif wine. It being the last lunch for the year Paul served Aubert Champagne and an aged HV Semillon. Some found the fizz uninteresting but it is a very much entry level product. The Lindemans Bin 9555 1999 under cork had, unsurprisingly, much bottle variation. This wine was the source of some debate with one member who shall go unnamed (ok so it was Greg Chugg) suggesting some members had forgotten how to enjoy aged wines.

Main course. In the festive season theme Nick served turkey roulade. Sixty serving were produced from thirty turkey legs sous vide for 6 hours. It was very tender. It was served with couscous cooked in chicken stock and then mixed with cranberries and spinach. Lying across the top was a crispy length of Serrano ham. A good-looking dish (see below) which attracted only compliments.

The wines.

• Tyrrells Vat 47 Chardonnay 2003 (cork, 13.5%)
• Cos Pithos Cerasuolo di Vittoria Classico (Nero d’avola, Sicily) 2011 (cork, 13%)
• Chateau Peyredon Haut Medoc 2009 (cork, 13.5%)
• Rosemount Mountain Blue 2006 (Shiraz/Cabernet) (screwcap, 14%)

The Vat 47 was in even an condition across seven tables and was a deep golden hue with a subtle nose. Oak was still evident but drinking well at its peak. These wines are treasures. The Cos wine was a delight to drink and did not overpower the bird. A very noticeably spice evident on the nose and medium bodied palate with some lively acid. A great food wine which would match an array of food. Elegant neatly sums it up.

Another good pairing with the cheese followed. 2009 in Bordeaux produced lush and ripe wines and this Medoc wine was all the better for it. Drinking well already it had soft overtones and drying on the palate as you would expect from a good Cru Bourgeois. The Mountain Blue, well known to Society members, was in great shape. Clearly sweeter than its companion the berry and chocolate overtones made an interesting comparison.

Cheese and coffee. James Healy served us the Onetik Ossau a sheep’s milk cheese from Basque. Some people say this a French cheese but the local populace may not agree. This high-altitude cheese is supple with a wonderful nuttiness.

Spencer Ferrier in absentia provided New Guinea Pearle which had toasted nut aromas and a full-bodied, intense dark chocolate flavour.

Nick Reynold s gave an overview of the meals in 2016 thanking those who volunteered and those who could not evade the long arm of the Foodmaster. He is looking for chefs of the day for 2017 and if you don’t contact him he may just contact you.

That’s it for 2016.

Put Tuesday, 7 February 2017 in your diary for the first lunch and enjoy the festive season ahead.