Many thanks to James Hill for the food report and Charles (Chilly) Hargraves for the wine report.

In our first 'cook off' for Chef of the Year 2018 Merv Peacock was in the kitchen ably assisted by Leigh Hall.

Canapés. A diverse of canapés kicked off proceedings. Leigh presented a flavoursome smoked trout pate topped with chives on pumpernickel followed by a lamb kofta rolled in dukkha served with a tzatziki dip. The lamb was moist with some chilli heat, a great combination. Canapés were bountiful and Merv also served us some goats cheese, tomato, thyme and leek tarts that were full of flavour, crisp and warm perfectly cooked that had members calling for more.

Main Course. Not wanting to be known as a one-dish cook Merv elected to cook a different dish to last year’s curry. Still Mauritian this time prawn and fish served with rice, cucumber and Spanish onion. The dish had a good balance of flavour and texture and was well presented on the plate. He had made a spicy tomato chutney with sultanas that were a great accompaniment to the meal. If it was bottled, he could have sold out on the day given members reaction to its taste. The curry was turmeric based, with a light to medium heat and delightful spiciness. 

Merv praised the assistance of Leo our chef who suggested cooking prawn and fish in separate baking trays to retain the texture and integrity of the ingredients.

To top off the main Merv sent out some perfectly cooked large poppadums which added to our enjoyment of the dish.

The Wines.

Aperitif 

2008 Chambers Rutherglen Gouais (12.3% stelvin)

NV Manzanilla 'I Think' (15% stelvin)

Main

2012 Hugel Gewürztraminer (14% under cork) 

2009 Guigal Cotes du Rhone (14% under cork)

Cheese

2008 Coldstream Hills Pinot Noir (14% stelvin)

2012 Gris Tollot la Ciaude (14% under cork)

Gouais is a variety of great significance given its history as the parent of about 80% of the varieties we enjoy today. Hence it’s referred to as the ‘Casanova of Grapes’. The wine today, at 10 years of age, has had a marvellous history, but perhaps not a great future. 

The wines with the fish curry were somewhat opposites. A fruity, almost lychee, 2012 Hugel Gewurztraminer with great purity and a balancing sweetness was, for many, a perfect accompaniment to the dish. The 2009 Guigal Côte de Rhône, a savoury mix of Grenache berries and Shiraz spice, might not have had enough fruit to match the spice of the dish. Also, perhaps a little mature, as the fruit was evolved and the tannins more to the fore.

The Issau Oraty cheese was served with a 2008 Coldstream Hills Pinot Noir which had retained beautiful fruit purity and definition. Although the oak was starting to dominate on the nose, the tannins on the palate certainly held the wine together. An excellent example of an aged Australian Pinot.

The other red with cheese was a 2012 La Claude. A Minervois wine from the married couple Anne Gros and Jean-Paul Tollot. Two famous Burgundy names that brought a soft interpretation to this Languedoc wine, a blend of Carignan, Shiraz and Grenache. It’s youth and complex earthy aromas and flavours were a good match for the cheese.

The final wine generously donated by Leigh Hall was a 30-year-old Lindemans Hunter River White Burgundy. There were a number of cork issues, but, while showing some aldehyde, it still retained fruit freshness and vigour. Perhaps at the end of its life, this curious blend of Verdelho and Semillon was a testament to the age worthiness of Hunter whites.

Cheese and coffee.

James Healey presented one of our Society's favourite cheeses Onetik Ossau Iraty aged 12 months. It came to the table at a perfect temperature, a sheep milk cheeses its flavour generous and well-rounded showing a nutty, fruity olive like profile.

To accompany the cheese Merv prepared a salad of rocket, green apple and pickled radish. Created by Merv it was a great match with the cheese.

Spencer Ferrier on coffee continued with our tasting of Indonesian coffee with our third week being Bali God mountain soft, sharp and evanescent (a lovely term)!