Food review by Frank Liebeskind, Wine review  incorporated by Nick Reynolds

Food and wine

What a noisy long, long lunch, wrapping up at 3.30 pm. Food, loved it. Well done Irene and Bill.

The first appetiser was grilled thin slices of haloumi on fig crackers with a jammy thick pomegranate molasses, brilliant, enjoyed by all, though the crisp tasty crackers challenged some members' teeth. Next followed was spanakopita muffins with spinach, shallots and parsley topped with yoghurt and fresh dill. These appetisers were accompanied by a delicious 2022 Fauve Rose from the Hunter Valley made by the inimitable P.J. Charteris.

We then sat down at 1.15 pm for a brilliant octopus entrée, very fresh large octopus Bill got from the fish markets, steamed at home, sliced in rounds, dressed with balsamic, and EVOO and seasoned, and served on rocket. Bill had intended to serve it on radicchio, but as they cut the radicchio, it was obviously rusted from the inside, so Bill made a quick bolt to a supermarket nearby, for rocket. It worked well, as it gave the touch of bitterness to complement the super soft and tasty octopus. This was accompanied by a 2011 Andrew Thomas Braemore Individual Vineyard Semillon.

Next was the star, a lamb moussaka, not an ordinary moussaka, no minced lamb here, Bill did slow-cooked lamb shoulder in carrots, onion, celery, tomato and white wine, then pulled/shredded, and served on layers of eggplant (no potatoes) with a Greek white sauce (kopiaste) of yoghurt, egg and mint. The moussaka was then served with a traditional Greek salad, and Bill got tomatoes that were as close to those in Greece as I've had, rich, red and with taste, a great Greek salad with feta of course. If you aren't an eggplant fan, this wasn't your moussaka, I loved it. Being a soft dish, the cellarmaster chose both a white and a red to accompany this. The first was a Scorpo Aubaine Chardonnay and the second a 2014 Elvio Cogno Bricco dei Merli Barbera d'Alba. Both were well received.

Then Mark served a smoked cheddar from Devon. Qucke’s traditional oak-smoked cheddar, smoked in their original hot smokehouse over shavings of English oak. The cheddar was smoked over a long period to allow the smokiness to permeate the cheese. I love smoked cheese, but I found this one over-smoked and a little too dry, but it went well will Bill's second salad of the day, (yes I was happy, as I love my greens and salads), a butter lettuce, served with avocado, orange segments, pomegranate arils and an orange dressing, very good. All tables were provided with a 2016 Frankland Estate Isolation Ridge Shiraz to accompany this dish. The other wine was an individual table drop of Chardonnay with two tables receiving a 2018 Toolangi, one receiving a 2010 Craggy Range Gimblett Gravels, and Bill's table (but most especially Bill) being treated to a big, blousy 2020 Kendall Jackson Reserve Chardonnay from the United States. 

Congrats to Irene and Bill, very enjoyable lunch.