Peter Manners and his experienced group of assistants provided us with a Christmas in July lunch which has apparently gained popularity throughout this city. His assistants were Bob Swinney, Neil Galbraith and Tony Scott. There is a lot of knowledge and experience in that group.

Canapés. Three canapés greeted us. We first enjoyed a seafood bisque made up of southern New Zealand crayfish and snapper. No reduction of a sauce but simple high-quality seafood cooked quickly and served quickly with a dash of hot water. Clean and beautiful.

The next two started with a chicken pate on a thin biscuit topped with capsicum. The pate was beautifully rich but there were some comments that the biscuit had started to soften under the moisture of the pate. Then came a triangular pastry beautifully browned and filled with a meat sauce.

Aperitif wine. Keith Steele’s selection of wine today began with the Denmar Chardonnay 2010 under screwcap. The wine had been divisive in the past and continued its reputation. At 8 years of age it was still in a good condition and there were some comments about the richness and suitability to taste such as pate.

Main Course. The main today was, in the Christmas spirit, roast turkey. It came with peas, roast potatoes, roast pumpkin and a light sauce which added a fragrant flavour. Some of the comments suggested that the turkey was somewhat dry but nonetheless it was flavoursome.

The Wines.

• Tamar Ridge Kayena Pinot Noir 2009 (screwcap, 13%)
• Seppelts Sparkling Shiraz 2011 (cork, 13.5%)
• Wynns Black Label Cabernet Sauvignon 2001 (cork, 14%)
• Zema Estate Cabernet Sauvignon 2004 (cork, 14%)

Serving turkey, a sparkling Australian Shiraz was a no-brainer. Some chose to suggest it should have been served with the cheese, but we stuck with tradition. Charles “Chilly” Hargrave spoke to the Seppelts sparkling as he was the chief winemaker responsible for sparkling wine with TWE at the time. He explained the technique of sparkling red wines and the higher degree of residual sugar needed to deal with the tannins. The Pinot Noir at nine years of age was still in strapping condition showing some of the sweet southern hemisphere style but drinking very well.

Two Coonawarra Cabernets were served with the cheese, the Wynns Black Label and the Zema. The Wynns was fuller in colour than the Zema but both were midweight, clean and classic Coonawarra Cabernets. The Zema had more lifted fruit but opinions were divided around the room about the favourite.

Cheese and coffee. No one had any particular difficulty in picking the Stilton that was served today. Apparently, Stilton no longer comes from Stilton, but this particular producer comes from Nottinghamshire and had classic crumbly yet firm Stilton characteristics.

The cheese was served with Iggy’s bread sourced by James Hill and as usual was excellent.

A treat was had with Peter Manners providing tiny puddings on a white chocolate base topped with cherry. Look above for the photo.

Spencer Ferrier in absentia provided us with a Costa Rica coffee which was quite strong in flavour but very smooth and balanced.

Time was set aside to remember past President and good friend to many, Peter Madden. John Rourke provided a spirited memorial speech to Peter with a few stories about his quirks and style. We all stood and remembered Peter was a toast of the traditional Green Chartreuse.

Peter Manners spoke to his concept and presentation of Christmas in July pointing out that the Society had no “real” December party so he decided to turn it on in July. Apparently, Christmas ingredients such as turkey are difficult to find in July in Sydney.

A fine lunch experience with the combination of our cooking team and fond memories ofPeter Madden.