Our 4^th cook-off for the year involved our finalist Denis Redfern. He was ably accompanied by both Jennifer Darin (VP of the Ladies Wine and Food Society) and Dennis Cooper. However, the latter Dennis was sent to the sidelines to do canapes as Denis and Jennifer ploughed on in the kitchen.  

Canapés. We begin with an innovative tuna cube on a stick with honey, lime, sake, miso and bonito flakes. The tuna had been cured with lemon, lime zest and salt at 1C. A bit like a savoury Turkish delight. This was followed up with a mini pithivier filled with onion, bacon and caraway seeds. Denis explained the process of making this by cutting out two pieces of pastry, one each for the top and bottom. A delightful starter which is much enjoyed and served in quantity. Dennis had an interesting story about how he used a 3D printer to produce the mould to cut the pastry.

Aperitif wine. Paul Ferman started us off Ciro Picariello Fiano 2014, a DOCG from Campania. At 12.5% it was fresh clean and generally well liked. One member described it as a ‘potting wine’ which is what many of us would much enjoy if we were to be undertaking such a perilous task..

Main course. Denis’s main course today was a repeat of his Raymond Blanc Provençal lamb racks served with Dijon mustard, breadcrumbs, parsley and garlic. This was plated with ratatouille with sizeable portions of garlic bread in foil served on side. The lamb was served beautifully pink, a comment made from many tables. The general opinion that the quantity of ratatouille on the plate was a little plentiful but that was to do with the plating from the kitchen. Serving lamb consistently medium to rare for such a large number is a difficult process but well executed today.

The wines.

• Nicolas Reau Pompois Anjou 2010 (cork, 13.0%)
• Huntington Estate Special Reserve Cabernet Sauvignon 2002 (cork, 13.5%)
• Barwang 842 Tumbarumba Chardonnay 2008 (screwcap, 13.0%)
• Rosemount Mountain Blue Shiraz Cabernet 2006 (screwcap, 14.0%)

The Anjou Cabernet Franc was fresh with lifted fruit and had bright characteristics. A very attractive lighter red but after a few mouthfuls a little too much fruit. It did show however how good a straight Cabernet Franc can be. The Tumbarumba Chardonnay was interesting in that it was relatively low alcohol at 13% and comes from a price point of around $50. The 842 refers to 842 m above sea level. For those who prefer their Chardonnay in the more restrained style it was little sweet and broad.

The Huntington Cabernet was fantastic at 15 years of age. Smooth, aged, still good acid with soft tannins. It was drinking beautifully and most thought it was a better match with the food. The Mountain Blue, a favourite of many, was still a solid wine, very Australian in nature with a long finish. A wine of good balance.

Cheese and coffee. James Healey provided Fromager d’Affinois, a Society favourite. A rich cheese with a silky mouth feel and creamy flavour. Excellent.

Spencer Ferrier provided us with Apko Gayo an Arabica bean from the Acheh region of Sumatra, Indonesia. We last had it in March 2013 and his notes made the point about its variability.

We now have a week’s break from cook-offs as we enjoy the March wine luncheon.