Thanks to James Hill for this lunch review

Long-time member, Past President and former Chef of the Year, John Rourke, was in the kitchen today presenting some great spring fare.

Canapés. John had made a pork, chicken and pistachio terrine a week ago with his own special herb and spice mixture complimented by the cornichons and reconstituted apricot and orange. Full of flavour.

Aperitif. Our aperitif wine was 'Red Robin' Clare Valley Riesling from 2011 under stelvin at 11.2%, a gold medal wine in the Sydney Show some years ago it was remembered by members as good example of Clare valley Riesling. Today it was still showing lime and lemon acidity with aged characteristics and a hint of petroleum in the nose.

Our sherry today was Gonzalez Byass Amontillado and a Fino, and both wines went well the terrine.

Main Course. John served us Cowra lamb shoulders which have been taken off the bone, rolled with a herb (mint dominant) and spice marinade and sous vide cooked at 56 C for five hours, before being oven finished. It looked great on the plate and better on the palate although there was some table variation on doneness.  It was served with duxelles of mushroom made with onion and butter cooked over a low heat. John added walnut and pine nuts for texture. Some 'cocktail' potatoes, a leaf of witlof with braised red pepper (which added some bitterness) provided a good balance to the meal. The lamb was topped with flowering spring rosemary and a jus made from lamb juice, veal stock and red currant jelly.

A great meal that members commented was of restaurant quality.

Wines.

• Burton Cabernet Sauvignon Coonawarra 2004 (cork, 13.5%)
• Richmond Grove Cabernet Sauvignon Coonawarra (magnum) 2001 (cork, 13.5%)
• Laurent Combier Croze-Hermitage 2012 (cork, 12.5%)
• Tyrrell Old Patch Shiraz 2007 (stelvin, 13.5%)

With the main we enjoyed the Cabernets, a serendipitous match to lamb.

Both very good examples of Cabernet Sauvignon from Coonawarra. The room was divided as to best match, but all agreed both very good wines showing tannin fruit and acid.

With cheese both wines were perfect examples of Shiraz, both new drinking very well on the day. The Crozes-Hermitage had an unmistakable Rhone Valley wine bouquet and palate and the Tyrrell’s was still young with fine tannins and acid. John generously donated the Shiraz in celebration of his birthday on 17 October.

Both a great match for the cheese.

Cheese and coffee.  Our Cheese Master, James Healey, presented the cheese and it was a chèvre from the Pyrenees, pasteurised goats milk a semi-hard Tomme made from hand ladled curd. A creamy texture perfectly complemented by accompanying walnut and honey.

Spencer, in attendance, presented a blend of coffee from El Salvador and New Guinea Pearl. To quote Spencer ' a reasonable coffee quite acceptable on the day”.

Happy birthday John.