Fresh back from a sojourn in the UK, Robert Rae was in the kitchen today with assistance from Hilton Chapman.

Canapés. Robert and Hilton had two canapés for us today, the first being Tasmanian smoked salmon on bread rounds with a tartare, yogurt, mayo, lemon, pimento and dill sauce. The next was a blend of smoked trout and smoked salmon served on crisp biscuits. This seafood introduction to the lunch kept in theme with the overall meal that was to follow. Comments on the smoked salmon suggested it was of the highest quality.

Aperitif wine. Pierre Luneau-Papin Mucadet 2010 was our main kick-off wine with some backup support from the Mount Horrocks Riesling 2009 and the Lustau Fino. The Muscadet is a wine normally consumed at a relatively young age for its freshness (the grape is Melon de Bourgogne) and in this case at 7 years of age under cork there was some bottle variation. The good ones were still freshish although darker in colour, whilst the others were dumb and passed their best.

Main course. Robert had promised us a deconstructed seafood pie based on a recipe by Rick Stein, and that is what we got. There was much nodding around the tables about the seafood ingredients and the chowder that accompanied it. Some commented on the strong chowder base, another thought it was a little bland and I suppose that is why we talk about food.

Robert went through the extensive list of ingredients including Australian salmon, flathead New Zealand mussels, fresh calamari, frozen prawns, sashimi grade frozen scallops from Japan and mushrooms. The plates on my table were quite clean when collected and this meal was much appreciated in terms of quality and it was something a little different from recent meals. Each serving was topped with an individually made (on the day) fish-shaped puff pastry which can be seen in the photograph above.

The Wines.

• Lindemans HV Semillon Bin 0755 2007
• Salomon Kogl Riesling 2011
• Massolino Dolcetto 2016
• Glaetzer Advance Pinot 2012

The Semillon and the Riesling were a good pair to serve with the seafood as it satisfied different needs with the food. The 2007 Semillon was as expected austere with good acid and a long finish. Our winemaker members rated it good to very good. The other approach to the food was the Austrian Riesling which was beautifully dry but with more body and depth with a mirage of sweetness. Both good wines and there was a split between each punters favourite.

Some thought the highlight wines were the reds served. The 2012 Pinot was very elegant wine with a plushness expected of an Australian Pinot, although from the colder climate of Tasmania. The Dolcetto from Piedmont a was a serious wine. Although very young at 2016 it represented one of the newer styles of this grape meant for relatively early drinking, but with a grippy and classic Italian style.

Cheese and coffee. Today we went back to Ireland with James's pick of Durrus from Cork. Durrus is a semi-soft, washed rind cheese and comes in a 1.3 kg wheel. It was mild, buttery and moreish.

Coffee by Spencer Ferrier in absentia, was Peruvian Paraiso Perdido. With a play on words, Spencer explained in his notes that the name meant “paradise lost” but he questioned whether it was named as such because it was a second-best coffee, the paradise blend having been lost. It was however a very good medium roast coffee with a subdued sweetness with caramel overtones.

An excellent lunch with many happy faces.