Lunch review by James Hill

The room was packed today as we welcomed back to the kitchen Team Redfern cooking our first mixed lunch of the year. It was great to see the support of our members attending this lunch and we welcomed members of the Sydney Ladies Wine and Food Society.


We began with an abundance of canapés prepared by Jennifer Darin and assisted by Trish Redfern.

Sashimi yellowfin tuna from the fish market this morning was served on spoons with soy and wasabi sauce underneath. Fresh and flavoursome, a good balance with the sauce not overpowered by the soy wasabi.

Next came a deconstructed prawn cocktail served with a Marie Rose sauce that had a spicy finish on the aftertaste. Again fresh from the market today with flavour and texture.

Something not seen at our Society as a canapé …palm hearts that had been marinated in a vinaigrette of balsamic, EVOO, dry mustard, garlic salt and pepper with some dill and parsley.

Lastly some very tasty liverwurst and homemade sauerkraut in pastry cases.

All four canapés were appealing and satisfying, members delighting in variety and quantity.

Our aperitif wine was the At Roca ‘Reserva’ Brut Cava 2018.


Who doesn’t like a good roast...comfort food at its best and that what’s Denis served to us today.

Roast chicken Maryland, brined 2% for 24 hours, cooked sous vide for 3 hours at 75C, then finished in the oven to crisp the skin.

This was accompanied by perfectly crisped duck fat roast potatoes on soubise sauce.

Very tasty tarragon, thyme, parsley and lemon zest herb ball with homemade sourdough breadcrumbs apple, onion, melted butter and egg.

Broccolini with slivered almonds and lemon juice served with a rich jus of porcini mushrooms and a sofrito of celery, onion and carrot sautéed in schmaltz then mixed with chicken gelatine, chicken stock, Bristol Cream sherry and thickened with a beurre manié

Many favourable comments from the room as to the quality, flavour and textures of lunch today.

The main course wines were:

2018 Guigal Cote du Rhône blanc

2015 Montalto Mornington Peninsula Pinot Noir


Denis loves Espoisse and he requested it today and was obliged by our cheese master James Healey with a perfect example. It is a washed rind cow’s mike cheese from France and it’s famous for its strong smell and sticky golden rind which is washed with Marc de Bourgogne.

When mature it has a characteristic stinky smell, smooth melting texture and rich flavour, all of which we saw today.

Accompanying the cheese were some green and ‘moon’ grapes.

The cheese was matched with:

2015 Coldstream Hills Pinot Noir

2011 Château La Rame Sainte Croix-du-Montis..

2007 Elderton Riverina Botrytis Sémillon