Guest "writeuper" of the day was Roger Straiton. Thanks Roger. Volunteers always welcome, you know where to find me. JT.

Cook of the day Nick Reynolds was rewarded with a predictably full house for the final lunch of 2017. Nick was ably assisted by Steve Liebeskind.

Aperitif and Canapes

Three canapes were served. Roasted skinned capsicums were stuffed with anchovies, pine nuts, parsley, capers and raisins. Delicious. Small pastry boats were filled with goats cheese and decorated with either green onion or Peruvian Kiss peppers. A very festive appearance. Finally squares of watermelon were skewered to feta and mint then topped with an olive. A great start to the day.

Served with this were the oft seen Denmar chardonnay – always welcome, as well as a standout chardonnay from St Huberts. Preferred by some was the 08 Riesling from Lehmann. Also popular were the usual excellent sherries from Lustau, a Manzanilla and a Fino. One member complained that the Riesling didn't go with the watermelon. You can't please everybody.

Main Course – Christmas on a plate.

The main course was a beautifully thought out and presented plate. A cylinder of shredded pork cooked in apple cider, carrot, celery, garlic and bay leaf and moistened with apple puree was formed into a tower with the addition of sage and thinly sliced apple. This was topped with a mixture of crumbed black pudding and toasted panko breadcrumbs. Very tasty.

Sitting with this on the plate was a crumbed and deep fried Croquetta made from a thick nutmeg béchamel containing Serrano and home smoked ham. A superb mouthful that had wonderful texture contrasts.  

The third element was a homemade sausage containing dark turkey meat combined with Grand Marnier soaked cranberries and crushed pistachios. A flavour bomb of epic proportions.

Vegetables were thrice cooked mini potato balls and carrot and celery mirepoix all sitting in a rich chicken gravy. Although there did not appear to be a lot of food on the plate it was very satisfying as the different elements were so interesting to eat. Nick always produces something innovative and he didn't fail us this time.

Wines.

The main course was accompanied by two chardonnays both from areas bordering Burgundy. First off was a Rully 2013 from Domaine Roux. Quite full bodied it finished well and was a fine example which went well with the white meat. Slightly less successful was a 2015 Macon from the esteemed house of Leflaive. Rather thin and lean it failed to sparkle and had a rather characterless profile.

With the cheese we had a 2010 Ocean Eight Aylward pinot whose murky appearance was probably due to lack of filtration. Quite Burgundian on the nose with a reasonably fine middle palate it fell away rather quickly and did not really justify its high price. Similarly, a Reserve Shiraz 2001 from Huntington Estate promised much on the nose but failed to follow through. Probably too old now.

We were then treated to a ‘bonne bouche' courtesy of James Hill of half bottles of Cockburns Special Reserve. Fruity, alcoholic and satisfying. Thank you James.

Cheese and Coffee

James Healey went for broke and sourced the mighty La Luna Holy Goat. This award winning handcrafted goats cheese is made near Castlemaine and is based on the traditional French soft curd style using slow lactic acid fermentation and produces an amazing full bodied creamy texture with slight nutty notes. Expensive but worth it. Served with this were a selection of nuts and non-sulphured dried apricots.

Coffee by Spencer was a high-quality blend from Bali. Round and full.

Our President Keith Steele then made presentations of Christmas gifts to all the members of the superb new team at the Royal Exchange. Everyone is very happy with the new arrangements.

Finally, Keith welcomed three new members and presented them with their Society ties.

Reluctant to wind up the day many members adjourned to the bar.