First-time chef, Peter Fitzpatrick, was cooking for us today assisted on canapes by David Madson and James Tinslay. We had over 35 attending, a good number with so many members away.

Canapes

Kicking off with the aperitif wine were bite-sized sausage rolls. These were Middle Eastern-inspired with beef and chicken as the base. Lots of spice (too many to name) and they went down well served with a tomato dipping sauce. Next was shredded duck served on a pastry shell with a hoisin sauce mixed with ginger and topped with spring onion. Very tasty.

Both well-liked.  

Aperitif wine

The main game here was Ca’ dei Zago Valdobbiadene. Valdobbiadene is a high-end sparkling Prosecco from the Province of Veneto. Slightly sparkling with some cloudiness, it was not the favourite wine of many. Very, very dry indeed. I think our Winemaster, Paul Ferman, welcomed all the philistines in the room when discussing this wine! I could have got it wrong as I was assisting with food, but the message was clear. Gotta love diversity.

Main course

Peter chose a very labour-intensive lamb shank main. Not content with serving meat on the bone he slow-cooked the shanks and then stripped and shredded the meat. It was then compressed into trays and weights were used (gym weights and bricks) to produce slabs of lamb. These were then cut into serving size portion for service. Peter achieved a great deal of flavour with the shredded lamb. This was served on potato mash topped with pureed vegetables and jus. Baked Dutch carrots and steamed broccolini completed the meal. Positive comments all round.

It’s winter, lamb, duck and sausage roll. What could possibly go wrong!

The wines

Wynns Black Label Cabernet Sauvignon 2008 (screwcap)

Another Black Label staying with is famed consistency. Dark red, good body and length. If you want fruit it is drinking well now. If aged fruit is your preference, cellar it for another decade. For me, the fruit wins out.

Bowen Estate Cabernet Sauvignon 2008 (cork)

I have noticed much variation with Bowen under cork. This appeared prematurity aged and past its best, but many loved it. Faded fruit.

Le Macchiole Bolgheri Rosso 2015 (cork)

A Merlot/Cabernet/Cabernet Franc/Syrah (or thereabouts) blend this wine from Bolgheri on the Tuscan coast had black current, plum etc overtones and whilst the tannin was not shy, it was a juicy and smooth wine. An enjoyable wine.

Marco Abella Loidana Priorat 2013 (cork)

Spanish Priorat varies significantly in size and predominant grape but today the main component was Garnacha Tinta (or Grenache to us Aussies) which is more common and all the better for it. A lighter example it had an attractive dried fruit influence and a good food wine. Lovely.

Cheese and coffee

James Healey is round ball football nut/fanatic and I’m not sure which team hails from Cornwell, UK but Cornish Kern was our cheese today. Not inexpensive, it was a real winner and scored a couple goals. Awful pun!

Cow’s milk, it was firm and dense with intense flavour. A popular choice.

Spencer served us the “Ferrier Blend” hand-mixed by the man himself. It was 80% Indonesian Blue with the remainder being peaberry beans. It went down a treat and was very popular.

A great start to Peter Fitzpatrick’s cooking career at our Society. Well done Peter.