For our final mixed lunch of the year we had our meal prepared by Grant and Susie Montgomery (both first time chefs for us) and what a meal it was. Susie was responsible for the canapés whilst Grant had allocated himself the main protein and accompaniments for an excellent crowd of eager diners approaching 50 in number.

Canapés. Two canapés from Susie today, one in a shot glass and one on a spoon. On the spoon was a deconstructed smoked salmon terrine with layers of smoked salmon, smoked salmon mousse, mascarpone and nori, topped with pickled beetroot cubes and baby cress dressed in olive oil. In the shot glass was gazpacho comprising of pepper (capsicum), cucumber, Spanish onion, tomato and basil leaves, sieved and poured over a jelly made of the same liquid but strained again over muslin and with gelatine added. Dressed with diced cucumber, onion, pepper and Greek basil.

Both starters were in the look at me, taste me and enjoy category. They did not disappoint with their promise and were much appreciated.

Aperitif wine. The first drink to touch out lips today (well, besides for those loitering beforehand at The Republic) was the Seppelts Salinger 2010. The fruit was sourced from Henty in South Western Victoria and whilst it had clean acid there was only the faintest suggestion of a yeasty backdrop. Still, a pleasant way to start the lunch.

Main Course. Grant promised us high-quality Wagyu sirloin and he delivered. I could paraphrase but from the man himself:

• Queensland Wagyu sirloin cut Marble 5-6. Seared, rested, hot griddle grilled and then baked in the oven, rested
• A fairly complicated porcini mushroom sauce, made with beef stock, red wine reduction, butter and dried porcini and fresh swiss brown mushrooms
• Potato stack with some cream and garlic infusion twice baked
• Snap peas very quickly sautéed and left crunchy
• Assorted yellow and red carrots baked in olive oil

The professionalism of the presentation on the plate was noted. Once again, the nearby photographs save me describing this charming dish. Comments were very positive, especially about the porcini mushroom sauce with many wishing there was a little more served on each plate.  

The Wines.

• Burton McLaren Vale Shiraz 2004 (cork, 14.5%)
• Bowen Cabernet 2006 (cork,14.5%)
• Clairmont Crozes-Hermitage 2008 (cork, 13%)
• Cogno Barbera D’Alba 2014 (cork, 13.5%)

With the beef there was of course an expectation of some meaty wines and Paul Ferman delivered on this expectation. Both wines were under cork and both 14.5% alcohol. The Bowen has a somewhat hit-and-miss reputation for bottle variation caused by cork, but today there was only minor variation. The Burton Shiraz was at its peak, solid, not too sweet and not over extracted. Certainly, the favourite of the two. The Bowen had some sweeter style Cabernet fruit and was also a very presentable wine drinking at its peak.

With our excellent fromage, the Northern Rhône and Piedmont wine pair provided us an excellent and educational contrast. The Croze-Hermitage was lighter in colour with the elegance of a good Syrah from the North. A very good wine. The Barbera from Cogno, an excellent producer, was beautifully balanced for a 4-year-old with a fruity but dry finish. Another excellent example of what this grape and resultant wine from that area should taste like.

Cheese and coffee. James Healey today selected a cheese to top off a “Montgomery Day” with a Neal’s Yard Dairy Montgomery Cheddar made from raw cow’s milk and animal rennet from Somerset. It was a semi hard cheese, crumbly with nutty characters. Well done James.

Spencer Ferrier took us back to Yirgacheffe beans from Ethiopian today which may not be one of his favourites but certainly it is one of mine.

In closing, the President, Peter Kelso, presented Grant and Susie a joint apron after they had both addressed the lunch about their own contributions to this very successful lunch. The head chef, Leo once again received praise for his insightful assistance.

2018 has seen several first-time chefs and all have done a great job of cooking for their companions and guests at the Society.