It is always pleasing to see a member cooking for the first time in his own right. Today we had Graham Gardner as chef of the day assisted by Nick Reynolds. Graham has assisted before and felt confident enough to give it a go with the tremendous help that we now have with the team in the kitchen.

Canapés. I like a pair of canapés that provide not only an alternative, but a stark contrast and today we had that. Ceviche was served with chopped tomato, coriander, and chilli on sashimi grade salmon. This was served with lemon juice on a spoon, making it very easy to consume and that we did well. Who doesn’t like a good piece of fried chorizo? We had that with guacamole on toasted bread. A great drinking canapé!

Aperitif wine. The main aperitif wine today was Denmar Estate Chardonnay 2010. This was backed up with some Coldstream Hills Chardonnay and a Delatite Deadman’s Road Gewürztraminer. We were thirsty. The Denmar was still drinking well at 8 years of age and had been an absolute bargain into our cellars. It was a rich Australian style that does not suit everybody but nonetheless style good to have from time to time.

Main Course. Graham took us to South America today with a spiced beef dish with tomatoes, onions, chilli, various spices, et cetera. The beef had been pressure cooked and cooked in the not too spicy sauce and served with mashed and baby carrots. A great effort. Graham.

The Wines.

• Massolino Barbera 2016 (cork, 14.5%)
• JL Chave Cotes du Rhone 2009 (cork, 14.5%)
• De Bortoli Shiraz Viognier (Yarra) (screwcap, 14.5%)
• Bowen Cabernet Sauvignon 2005 (screwcap, 13.5%)

Two European wines to go with the main course today. The Barbera from the 2016 vintage was rich, young, fruity, soft and refreshing. It would have had minimal oak treatment and just shows how enjoyable young wines can be when properly done. On the other hand, the maker has form for his wines ageing very well. The Rhone wine was approximately 50% each of Shiraz and Grenache and had some spice. There may have been bottle variation with brettanomyces evident on some bottles, but it did not cause a problem with the bottle at my table.

The cheese wines were a real comparison. The De Bortoli whilst not unpleasant, tended to be somewhat richer with I suspect a touch too much Viognier in the blend. There was also some bottle variation with one particularly obnoxious bottle. The Bowen 2005 was just okay. It looks a little tired and most bottles were pass their best.

Cheese and coffee. James Healey bought us back to Australia today with a pasteurised sheep cheese from Robertson in New South Wales. Made by the Pecora Dairy it was inspired by a Pyreanean classic. It is at the semi hard style. Up to 3 months of ageing has developed flavours of grass nuts and caramel from a creamy but still firm texture. A first for most of us and equally most of us would have liked a little more flavour in a cheese.

Coffee by Spencer today was an old favourite, Colombian, and apparently it was a fresh batch and as usual presented superbly.

With the cheese, Graham had provided us with some honey roasted walnuts which he explained was a bit of a challenge.

There was some 40 members and guests at the lunch today to acknowledge Graham’s first effort in the kitchen. He explained some nerves leading up to the event which most of us can relate to. He was presented with a WFS apron by the President.

An excellent lunch and we hope to see Graham back in the kitchen soon and enjoying his new role with the Society responsible for membership.