This lunch was the last mixed lunch of the year as we welcomed our better halves. David Madson was back in the kitchen today assisted by newish member Peter Fitzpatrick and James Tinslay. David made a name for himself earlier in the year by cooking a dish that could be described using the “S” word, salad. The watermelon and pork belly salad was much enjoyed and certainly set few of us rethinking our compass.

Canapés. Two canapés started the day, both topped with pearls made of balsamic vinegar. These pearls are striking to the eye and add a real touch of flavour and acid to a meal. First off was a combination of cherry tomato and bocconcini served in a spoon topped with the pearls. The other was home-made baba ganouj topped with rare lamb loin again topped with the aforesaid pearls served on a crisp bread base.

Both the canapés were made in quite large numbers and yet there was only a handful left at the end which must be testament to hunger or quality and being part of the team that day I will pump for the latter.

Aperitif wine. Our Winemaster has a range of single bottles of wine in the wine cooler at the Royal Exchange of Sydney and so we enjoyed a range of these, but the aperitif wines were anchored by the Aubert Rose Champagne which, while entry-level, was very serviceable and enjoyed.

Main course. Whilst duck was on the menu the week before, the comparison between the two would be meaningless. This was a duck ragu and many were scratching their heads as to the last time pasta had been served at lunch. These ducks had been dissected with the backbone removed, pan fried and then slow cooked before stripping the meat to add to the ragu sauce. The ragu contained carrots, onion, garlic and all the usual suspects. The ragu was left simmering and then left overnight to allow the flavours to integrate. The pasta was fresh and was of the fettuccine style.

Comments from the floor were very positive as it was a good concentration of flavour and the duck was not overpowered by any ingredient of the dish. Well done David Madson.

The Wines.

• Cos Cerasuolo di Vittoria (Sicily DOCG) 2011
• Freycinet Pinot Noir 2011
• Metrat Chiroubles 2012
• Coldstream Hills Pinot Noir 2010

For this lunch, Paul Furman had selected all reds, somewhat of a change from previous lunches. The Sicilian wine was 60% Nero d’Avola and 40% Frappato. This wine from Cos is the only DOCG of the style, aged in terracotta only. There was a purity and freshness with gripping tannins but lovely to drink. The Tasmanian Pinot was a medium bodied and relatively complex wine for an Australian Pinot. Good concentration with fine-grained tannins. Both fine wines

The cheese wines, the Beaujolais and the Coldstream Hills provided quite a contrast. The Beaujolais was a little acid sharp and lacking balance. Not unenjoyable but not a notable example of Chiroubles. The Coldstream Hills from Yarra was quite floral with a plum and cherry background. At 7 years of age, enjoyable but relatively simple.

Cheese and coffee. Cheese today was selected by James Healey, but in his absence, was presented by Gary Linnane. It was Ossau-Iraty from the Pyrenees region of France, but in origin a Basque cheese. The texture was uniformly smooth, close and dense and yet supple. Flavours are sweet and nutty.

Coffee from Spencer Ferrier, was Ethiopian and generally liked. The servings on the day were a little larger with Spencer investing in some larger plungers for our enjoyment.

Compliments of Tony Scott we enjoyed a desert wine being a Chateau D’Aydie Pacherenc Du Vic Bilh 2010. This wine is from South West France and made from Petit Manseng. It was a richly sweet wine with stone fruit characters, think peach and apricot, citrus and sweet spice. At 7 years of age it was showing well.

President Keith Steele closed the lunch with a reminder that the next lunch was the “last supper” for 2017.