Our welcome to 2017 lunch saw James Hill in the kitchen assisted by our Foodmaster Nick Reynolds. James is now the default starter for each year. Thank you James.

The attendance was some 50 members which is a great start to match a strong finish for 2016.

Canapés. James and Nick served up three canapes and the parable of the loaves and fishes held good for us. In no particular order the first was white bean purée topped capers with anise on crackers. The white beans had a beautiful creamy texture and the liquorice touch of anise topped it off. Next came coriander frittata with eggplant relish served in spoons. The frittata base was firm and tasty and a perfect  base for the topping. Lastly was the WA spanner crab with jalapeño infused gazpacho. A slight touch of heat with the crab providing a great contrast in texture to the cold “soup”. Well done guys.

Aperitif wine. Paul launched 2017 with Aubert Champagne and a range of single bottle whites. As the wine refrigerator was on the blink (23 C) some time in any available freezer or refrigerator at REX saved us from doom. There were some quibbles about the cool temperature of some wine but the alternative was warm wines.

Main course. James opted for a seafood start to the year with snapper baked in baking paper in a middle eastern themed chermoula sauce. This was served with cous cous with English spinach and roasted red peppers. It’s hard to make chermoula look good with its brown demeanour but the taste was spicy, tasty and scrumptious. James has served a couple of meals in baking paper and it certainly has the effect of producing a juicy result with no drying effect.

The wines.

• Hugel Gewurztraminer 2012 (cork, 14.0%)
• Tyrrells Vat 47 Chardonnay 2004 (screwcap, 12.5%)
• Heidi Schrock Blaufrankisch 2012 (cork, 13.5%)
• Lupe Cholet Premier Cru Beaune 2002 (cork, 13%)

The Hugel was as expected from a top Alsace maker with full varietal expression. Dryish but intensely aromatic. Matched well the spice of the main. The Vat 47 was a highlight. At 13 years of age under screwcap it tasted young and pristine. How long will it take excellent vintages of Vat 47 under screwcap to reach their potential? Some commented on the slightly cool temperature but a few minutes in the hand raised the temperature. Serving it at 23 C would have been a crime.

The Austrian Burgenland Blaufrankisch was as expected soft and aromatic with a pure fruit finish. Not to be outdone the 02 Beaune was in wonderful condition. Still retaining a “strong” colour with a balanced tannin/fruit balance a wine at its peak from a good/average Beaune vintage.

Cheese and coffee. James Healy presented us a Le Marquis Brie de Rambouillet from Will Studd. From Ile de France this cow’s milk soft cheese had a chalky centre after cutting through the soft white mould exterior.

Rob Forsythe dashed into the lunch and delivered some coffee and departed just as quickly. We don’t know the origin but it was enjoyed.

The finish. Being the President’s birthday the day previously, Keith Steele provide us with his birthday wine, bottles of the Cockburn’s LBV 2011. A marvellous way to finish any meal but especially the first Society lunch for 2017.