Despite being president, Peter Kelso has retained his burning desire to cook for the Society and he did so this week with the assistance of Martin McMurray. Martin still comes to lunches despite having his coat go missing after he left it on the back of his chair some weeks ago. He is a man who doesn’t hold a grudge.

Canapés. An interesting start with canapés today with a selection of a small chickpea “meatballs” which had been deep-fried or possibly pan-fried. An interesting texture in the mouth and confirmation of wonderful number of options chickpeas can be employed for. It was unusual and tasty. The other canapé was smoked eel on crackers with wasabi and other toppings.

Aperitif wine. A choice of two wines today, the first being a Girardin St Vincent 2012, a Burgundian Chardonnay. This entry-level Burgundy seemed to display a non-Chablis style and indeed it was. Not complex but some minerality and enjoyable. The other wine was a Delatite Deadman’s Creek Gewürztraminer 2012. I thought it was an excellent fruity wine but many disagreed

Main Course. Peter continued the theme of a little bit of spice with a pork curry with yellow (turmeric, I believe) rice and a homemade chutney. Not too hot and I though it was a ripper. The pork was slow cooked tender with all in balance.

The Wines.

• Framingham Select Riesling 2016 (screwcap, 8.5%)
• By Farr Shiraz 2011 (cork, 13.5%)
• Seresin Pinot Noir 2010 (screwcap, 14%)
• Ceretto Nebbiolo D’Alba 2010 (cork, 14%)

Did these wines cause some adverse comment or what? The Riesling was New Zealand Spatlese style and would have weighed in with at least 30 g of residual sugar. A sweeter style had been requested by our Chef of the Day and he got it. It is fair to say that most people disliked the wine, but I thought it was a terrific Spatlese style and whilst it maybe a little bit too sweet (given it was only 8.5% alcohol) a great wine and style to try. The other was a By Farr Shiraz 2011 which did not appear to be showing its best on the day given the profile and price of the wines from this maker. It seemed a little flat and closed.

I like having a strong comparison between two wines and we had that here. The Seresin Pinot from New Zealand was a good wine in its style. A little too sweet in the style of Australia and New Zealand but a fairly serious Pinot for these parts. The other wine from Piedmont a was a Nebbiolo from the fantastic 2010 vintage and was much liked. Fuller in colour than many Nebbiolo’s (it may have had a touch of the Barbera) but it was dry, elegant and long. My wine of the day by mile.

Cheese and coffee. Our Cheesemaster James Healey was present for his last lunch before 5 of 6 weeks holidaying in Europe and he took us back to Australia with Woombye Truffle Triple Cream Brie. Most of us had never seen before. Surprisingly for most of us it was from the Sunshine Coast hinterland and this new dairy producer is doing a good job. A few of us agree that truffle should have no place in cheesemaking but given that the truffle it was in a single layer in the cheese one could avoid it. It was a luscious cheese and it is good to see Australia doing so well.

Coffee today from Spencer was an Ethiopian bean djimmi which is new for us I think. High quality, aromatic and fresh.

Cheese was served with walnuts, black grapes and pears. Simple and delicious.