Beefsteak and Burgundy Club Inc
B & B NEWS
NO 9 - DECEMBER 2021
NEWSLETTER OF THE BEEFSTEAK AND BURGUNDY CLUB INCORPORATED
WWW.BSB.ORG.AU PO BOX 141 CAMPBELLTOWN SOUTH AUSTRALIA 5074
Word from the President, Alistair McPhee
Greetings,
As we come to the end of another challenging and – for many – an up-and-down year I would like to wish everyone a wonderful Christmas and a prosperous New Year.
I hope that life will be moving towards a manageable ‘normal’, so that we are able to continue meeting our objects of ‘good food, good wine and fellowship’, with regular Club functions back on the agenda. Speaking of functions, I am very much looking forward to the Beefsteak and Burgundy Club Convention at Echuca from 18-21 March next year.
Please note it is expected that members and guests attending the convention are fully covid vaccinated to provide comfort and confidence to all attendees that they can meet and mingle with minimal exposure risk.
The Club Committee more generally has received numerous enquiries via the General Secretary regarding our position on mandatory vaccination and what clubs can or should do in this regard.
Our advice is to gain an understanding of members vaccination stance, either via direct discussion, or using tools such as SurveyMonkey. The results of this engagement can then inform further Club committee discussions. Our own experience is that virtually all members wish to be operating in a fully vaccinated environment and we need to respect these views, and provide a safe environment for our members.
We are also finding that many of our preferred venues have a vaccination requirement in place, limiting participation to vaccinated members and guests. Depending on local rules Clubs may find that vaccination, or a valid medical exemption, is required in any case.
For Clubs wishing to introduce a vaccination requirement, options such as leave of absence can be offered to any non-vaccinated members who wish to assess their options. Clubs should be considerate of unvaccinated members, recognise their individual circumstances and try to reach resolutions that are respectful and not heavy-handed.
Our lived experience is that covid will remain in one form or another for the foreseeable future, and vaccination plays a key role in allowing Clubs to hold functions and members to travel to functions, and also minimizing symptoms should any member have the misfortune of acquiring covid.
In the meantime, I hope you are be able to enjoy quality time with family and friends over the Christmas break, ready to start the 2022 year refreshed and prepared for the good food, wine and fellowship that Beefsteak & Burgundy Clubs pride themselves on.
Cheers
Alistair McPhee
Greetings from the General Secretary, Vin Thomas
Dear fellow members
As noted by the President above, I have received correspondence regarding desirable approaches to member vaccination. However, I receive other positive correspondence about club and member activities. Several clubs have sought to have Life Memberships approved for deserving members, some of whom are noted below.
During 2022 we have had three new clubs join the Beefsteak and Burgundy Club: Hanoi, Southern Sweden and New Taipei, soon to be joined at the Club Committee’s December meeting by our latest club petition for the establishment of the Southern Highlands Club, centred around Bowral in New South Wales. This gives great confidence that we are seeing new clubs formed even in these trying circumstances. I think, talking to members, it is also testimony as to how club meetings can be supportive of members in these times, as well.
I am producing the updated 2021-22 Handbook next week. Thank you to all those club secretaries who sent in their updated information to make it as up-to-date and accurate as it possibly can be.
I too join with the President I wishing all members an enjoyable Christmas break and a happy New Year.
Regards,
Vin Thomas
General Secretary
Word from the Editor, Dr Vin Thomas
This ninth edition of the B&B News features news of the 2022 and 2023 conventions, new Life Members, as well as news from a number of clubs around the world.
So, if you have anything to publish, bring it to my attention via [email protected] . Those posting on Facebook, continue to do it, but also provide me a copy to possibly include it in the B&B News.
Happy reading.
Vin
ADMINISTRATIVE UPDATE
Clubs' payment of Affiliation Fees is nearly 100%, with 8 out of 180 still finalising payment. Many thanks to clubs for following the payment through (probably so they don't have to put up with me contacting them with reminders!).
Thanks also to those clubs that have submitted updates to their club information using this link: https://www.bsb.org.au/annual-affiliation-info/ . Fourteen remain and are currently being contacted because the updated 2021-22 Handbook will be circulated before Christmas, so it is desirable if every club's information is complete and accurate.
Sometimes when club secretaries click on the submit link on the form it does not send. I think this is because the meeting time for dinners or lunches needs to have four digits eg 07:00.
CONVENTIONS
ECHUCA 2022
The Echuca Food and Wine Club has reported that they have received a bit over 150 early bird registrations, which has given them great confidence that the convention will happen as visioned and to proceed with their planning for what will undoubtedly be a very enjoyable convention.
Note that they are concerned for the safety and well-being of members and have stated that it is expected that people attending the convention will be vaccinated.
REGISTRATIONS
All Members of the Beefsteak and Burgundy Club are invited to register for the convention.
REGISTRATION: $950 pp
(from now until 1st February 2022)
Partners are the same cost.
A deposit of 50% is payable by the due dates to confirm your registration, to be fully refunded if covid19 causes the Convention to be cancelled. The balance will be due by 1st February 2022.
DEPOSIT the required amount in our convention bank account
Westpac BSB 033 621
ACCOUNT 380 035
and tag the payment with your name so the organisers can identify the payment, and email [email protected] with your name and your partner’s name, contact details and your B & B Club so the organosers can contact you.
ADDITIONAL EVENTS: These will include the MASTERCLASSES on Friday and Saturday, and GOLF on Sunday (includes cart). A separate charge will be levied when numbers are finalized, and all Members will be able to register for these.
All Registrants are expected to be fully vaccinated against covid.
THE PROGRAM
18 – 21 March 2022
The centre of activities will be a three hundred seat marquee erected on the historic Echuca wharf. It would be hard to imagine a more bucolic setting, perched high above the mighty Murray watching the river traffic meander past.
Friday 18th March 2022 – Registration.
12 pm – 5 pm Registration at the convention marquee on Echuca wharf.
2 pm – 3 pm Heathcote Masterclass on the wharf. The Heathcote wine region is about much more than shiraz, enjoy the journey. This is an optional event; bookings will be essential, limited numbers. Approximate cost $50.
3.00 pm – 4.30 pm Perricoota and Heathcote Winemakers Expo, again held on the Echuca wharf. This is free event, winemakers from the nearby Perricoota and Echuca wine district will join their Heathcote friends.
From 6.30 pm – Welcome dinner on the wharf. Our tastes on your plates – graze and enjoy the food and drinks or our region celebrating the diversity that is this melting pot of local produce and cuisine. Served ‘hawker style’ graze and drink from the many celebrated offerings on Australia’s largest inland wharf overlooking the Murray river and the largest collection of paddle steamers in Australia.
Think – hand-made dumplings, off set smoked crispy duck, spit roasted salt bush lamb, artisan gin, locally brewed beers, river, friends, wines, tunes and good times.
Saturday 19th March 2022
9 am – 10.45 am Business session to be held at convention marquee, includes morning tea.
9 am. Bus tours will be available for those not attending the business session; alternatively take a guided walking tour of the historic port precinct.
11.30 am Another opportunity to explore the wines of Heathcote with a Masterclass. Heathcote shiraz at its best, once again this is an optional extra with bookings essential. Approximate cost $50.
From 12.00 pm Take the short stroll through the historic port area to the River Boat Dock and board one of Echuca’s river boats for a relaxing luncheon cruise on the Murray, complimented of course by some local beverages.
6.30 pm The multi-award winning Moama Bowling Club presents the Junction Experience. Enjoy canapes and pre-dinner drinks in the spectacular setting of the award-winning Junction before a multi course dinner in the auditorium, once again featuring the very best of local produce and wine.
Sunday 20th March 2022
From 11 am Time to wind down and say goodbye with the Farewell Lunch at the Echuca wharf. The innovative team from the American Hotel will work their magic here.
From 1 pm For those seeking a little exercise, they can participate in the Ambrose golf event organized at the very impressive Rich River Golf Club.
Monday 21st March 2022
If there is sufficient interest the Heathcote Winegrowers Association will collaborate with us in organizing a tour of the Heathcote wine region. Many of the smaller growers are not usually open to the public, so this is a great opportunity. The logistics involved will depend on the interest.
DARWIN 2023
The Beefsteak and Burgundy Club Convention in 2023 is now being planned to be held in Darwin on Friday 2 June to Sunday 4 June, with pre- and post-activities to be organised. The hosting club undertaking the planning is the Darwin Divas (No 279) who, despite expressing interest only recently, are very quickly underway with their planning. June is a great time of year to be in Darwin; accommodation is being held on the waterfront area at cheaper-than-normal prices for that time of year. Put the dates in your diary now for not only a great convention, but also a great holiday!
LIFE MEMBERS
Since the beginning of the year, 30 Life Memberships have been approved on the recommendation of their clubs. Some of the recipients are featured below:
Marilyn Smith (Townsville Ladies No 244) was presented with her Life Membership certificate at the club’s November meeting.
Phil Yaxley (Broadbeach No 233) received his Life Membership certificate from Life Member Don Dickie and President Richard Cherry.
The club has also welcomed two new members, Perry Wilkey and Greg Nicholson, who makes up with father, Peter, the club's first father/son membership. The Broadbeach Club's membership is now full with prospective members eagerly waiting in the wings.
Cassie Frank (Maryborough-Wide Bay No 139) was presented with her Life Membership by the club's President Günter Stevanovic at the club's October meeting at the Federal Hotel Maryborough. The photo below shows Cassie, Günter and flower boy/Secretary Roger Bowden.
On October 22, 2021 The Shanghailanders, Chapter 272, enjoyed a classic French evening at Villa Le Bec, where 35 members and guests, including four past and current Presidents, bade farewell to the current President, Rory Sexton, who was soon to depart China. Rory was thrilled to receive a Life membership for his services to the club. Rory has handed over the Presidential reins to Michael Schneider.
Rory is seen holding his Life membership certificate here along with new president, Michael, who is holding the club's charter. Also seen are the four other Life members of The Shanghailanders Chapter 272. Matt Rouse, Howard Bennett, Manoj Mehta and Hanns Michel.
BRANCH NEWS
SUDBURY (No 193)
The Sudbury Club, Canada, has held meetings during the last three months to November. Their meetings are in a large room, which allows them to social distance. However, COVID-19 cases in Sudbury are very high right now unfortunately, so the local health unit enforced some additional restrictions. The number of cases and restrictions prompted the club to cancel its Christmas party scheduled for 10 December. The club's committee continues to monitor the information and adjust accordingly. They are all hoping that things are under control again soon. We hope so too Sudbury!
BANGKOK (No 249)
Bangkok Beefsteak & Burgundy Club is back after seven months off because of Covid. During members' time off the club's longtime secretary, David Dean, sadly passed away. At the meeting, the members started the afternoon with a toast to Mr. Dean who will sorely missed. Chesa hosted the club again with a wonderful menu that included venison as the main course. Great wine, great food and great times with friends! It’s good to be back!
MANILA (No 264)
The Manila Club’s Hon Sec, Rob Boumphrey, has reported that the Manila Branch has been meeting reasonably often, although COVID restrictions have forced the cancellation of a number of lunches. Unsurprisingly, numbers have been down from pre-Covid levels in part because of a reluctance by some members to socialise during the pandemic and in part because a number of members have been stuck overseas, unable to return to Manila.
He is one, still in Brisbane, although hopeful that he will be able to return early in the new year.
18 people attended the November lunch and the club has had a number of new members join over the past few months.
TAICHUNG (No 290)
In B&B News No 8 you would have read how the Taichung Club was looking forward to resuming its meetings in October. They sent through some photos of their meal to show they really enjoyed being back.
WHYALLA MONARCH (No 67)
The Whyalla Monarch Club celebrated its Christmas meeting with partners (several of whom are members of the Les Femmes Rouge Club) at the Alexander Motel. They had a very enjoyable night, hosted by the club’s President, Dave Medline, and secretary, David Macdonald. The General Secretary was able to join them on the occasion.
The menu provided plenty of choice, with the Salt and Pepper Calamari and the Butter Chicken Curry Filo Pastry being the most popular entrees, the Mignon Eye Fillet steak leading the Slow Cooked Pork Belly and the Chicken Breast with spinach, ham, sundried tomato and mash potato as the most popular Main Course and the Apple and Berry Strudel pipping Chocolate and Baileys Panna Cotta, and the White chocolate, Macadamia and honeycomb Pudding for the most popular desserts.
The evening started with the Varichon & Clerc Blanc De Blancs, Cuvée Privée, Charles de Saint-Céran, considered by most to be an excellent sparkling. With the entrées a lovely 2021 Sidewood Adelaide Hills Sauvignon Blanc and a 2019 Gérard Bertrand Cote des Roses Pays D’Oc Sauvignon Blanc were served; a very interesting and different contrast. A feature of the Whyalla Monarch meetings is that members make their comments on the masked wines and when they are revealed the Winemaster for the night makes comments on the wine and circulates an information sheet on the wine.
This is the one for the Gérard Bertrand Sauvignon Blanc:
The wines accompanying the main course turned out to be two shiraz wines – quite exquisitely beautiful, mouth-filling, flavoursome and balanced. They were: 2009 Maxwell Silver Hammer McLaren Vale Shiraz and the 2008 St Hallett Faith Barossa Valley Shiraz.
Accompanying the desserts was the 2017 Top Note Adelaide Hills The Nobel Rose, made from rare Red Semillon grapes from their Kuitpo Vineyard.
All in all, a very enjoyable evening.
EREHWON (No 115)
Members of the Erehwon Club celebrated their 50th Anniversary with a lovely lunch meeting in the beautiful grounds of one of its past-presidents, and also a past-president of the Adelaide Beefsteak and Burgundy Club, Peter Giacchino (1987-89).
The meal of a fresh fruit cocktail, pasta, superbly barbecued fillet mignon (by member Tom Black) and cheese was accompanied by a 2021 Howard Adelaide Hills Pinot Noir/Chardonnay, 2018 Castello D'Albola Radda Chianti Classico DOCG Sangiovese, 2014 Saltram Pepperjack Shiraz, 2006 TeAro Estate Barossa Valley Cabernet Sauvignon and a 1933 Para Liquour. Peter then kindly brought out to members an Orlando Port that had been presented to him and his wife, Rose, by the Adelaide Club for hosting one of their meetings at their property in the late 1980s.
Alistair McPhee, President of the Beefsteak and Burgundy Club Inc attended, along with the General Secretary, and presented the 50 Year Certificate and medallion to Host, Peter Giacchino.
LOCKLEYS (No 2)
Members and partners attended the club's December meeting at the Herringbone Restaurant, Adelaide.President, Mark Stothards, was the guest food and winemaster for the evening and those attending were very complimentary of a job well done. The food was delicious and the wines pleasant and interesting. The General Secretary and his wife attended at the invitation of one of the members.
The menu consisted of the following shared platters:
SOMERTON (No 36)
On Sunday 21 November, the Somerton Club celebrated its 60th anniversary to the day with a lunch at the Royal Adelaide Golf Club. Members celebrated with their partners and guests from the Adelaide Beefsteak and Burgundy Club, Ben Conrades, Vice-President, Brian Lilley, Winemaster, Brian Gorringe, Committee member, as well as Vin Thomas, General Secretary of the Beefsteak and Burgundy Club and his wife, Lyndall, who were welcomed by the club’s president Rob O’Shea.
There was good spirit and enjoyment during the afternoon, with the lovely food and wines [below] arranged by Brian Lange, accompanied by speeches on the history of the club and of the Beefsteak and Burgundy Club by Geoff Pitcher and Vin Thomas, respectively. It was good to see a couple of younger members, giving testimony to the club’s intent to rejuvenate to ensure the club’s sustainability.
Menu and Wines
S.A. king prawn and prosciutto skewer, pesto Beetroot relish tartlet, horseradish coconut cream Beef carpaccio, parmesan, onion confit, fried capers
Bird in Hand Sparkling
Tea smoked duck, spring onion pancake, hoisin, sweet potato
Vickery Riesling 2021
Rockford Semillon 2018
Seared beef fillet, smoked mash, roast mushrooms, asparagus, red wine jus
Pear, rocket, parmesan, fennel salad
Brent Creek Black Dog McLaren Vale Shiraz 2018
Wynns Black Label Coonawarra Cabernet Sauvignon 2015
Petit Fours - Chefs selection - and cheese platter
Seppelt Para Port
During the afternoon Ben Conrades presented to 60th Anniversary Certificate to club president, Rob O'Shea.
FRINGES (No 74)
The Fringes Club celebrated its November meeting with partners present at the Kentish Arms Hotel. Special guest was Reillys Wines owner and winemaker Justin Ardill, and his co-owner wife, Julie. with their wines from their Reillys, Dry Land and super-premium RCV ranges featured. Also present was the General Secretary, Vin Thomas and his wife Lyndall. The 45 attending were treated to good food and the very pleasant experience of the Reillys wines.
MENU AND WINES
Upon Arrival
2021 Reillys Cuvee Watervale Riesling
2015 Reillys Sparkling Shiraz
ENTRÉE
Calamari
or
Butternut & Sage Arancini with Arrabbiata Sauce & Permesan
2021 Reillys Watervale Riesling
2021 Reillys Pinot Gris
MAIN
Grilled Chicken Breast marinated in Thyme &
Rosemary with Honey glazed roasted vegetables
or
200g grain fed dry aged Angus Beef Eye Fillet with
Potato Gratin, Broccolini & Red Wine Jus
2018 Moonvine Grenache Shiraz
2016 Dry Land Shiraz
2014 RCV The Dancer Cabernet Sauvignon
AFTER
Cheese Plates to Share
2008 Fortified Shiraz
FREMANTLE (No 291)
At its September meeting the Fremantle Beefsteak and Burgundy Club celebrated its first anniversary since commencing last September, with a dinner meeting at Roma Cucina in Fremantle.
Dan Tonon from Tonon Vineyard and Winery presented a selection of wines for members. Dan was also at the club's very first meeting presenting his wines.
The prospect of starting a chapter from scratch and wondering if it would grow and thrive certainly was a little daunting but the club has now grown to 20 members. A great achievement!
In the excitement of the occasion, the planned for photo was forgotten, unfortunately!
Unusually, members meet midweek thereabouts, in the last week of the month.
The thereabouts is due to the venue the club's Wine and Food Master selects and when the venue is available. If anyone is visiting and would like to attend a meeting please let the club's president know at [email protected] .
*****************************
The Club held its Christmas meeting at President Daryn’s and Hon Sec Ashleigh’s home recently.
They had 13 Crayfish, 3 boiled and the rest Daryn chargrilled with a Chilli and Lime Butter; plus a whole beef rump which was prepared 2 days earlier with a Texan Rub and then on the night spit roasted in a charcoal spit.
For the club’s piscatorian members, Daryn cooked a whole baby snapper with Lemongrass, ginger and coriander.
All followed by a selection of cheeses.
The first wine was “The Sum” which is a collaboration between Castelli Estate and Cantine Vedova NV Brut. Next members enjoyed a 2011 Seppelt’s Drumberg Vineyard Riesling, and a Lagoon View 2012 Semillon.
The first red wine was a 2018 Castelli Estate Cab Sauvignon. Next was a Hardy 2012 Shiraz, a 2013 Lagoon View Shiraz and last was a 2013 Lagoon View Cab Sauvignon.
Through the help of the crays, beef and wine being donated, the club raised $1000 for Variety, The Children’s Charity. Well done to the Fremantle Club!
PORT ADELAIDE (No 11)
The Port Adelaide Club held their Christmas celebration lunch at the Alberton Hotel under the grape vines on Wednesday 8th December.
Seafood entree followed by a traditional lunch of roast turkey ham roast potatoes and vegetables, with cheese platters to finish.
Sparkling Shiraz on arrival, then mixed bottles of red & white wines from the clubs cellar to enjoy. Dessert wines followed.
35 members & partners had a very enjoyable lunch - actually a long… lunch.
One of the club's members who belongs to a band, Groove Brothers and Soul Sisters, bought his guitar along and entertained attendees. All very enjoyable.
WEST COAST (No 225)
The West Coast club held their Christmas lunch at the Juniper & Bay, an award winning restaurant recently. Everyone was welcomed with Yarra Burn Cuvee. Alkoomi Black Label 2018 Riesling was drunk with the prawns. Devil's Corner 2018 Pinot Noir and a 2002 Rosemont GSM were paired with the turkey. Attendees finished off with Bleasdale Sparkling Shiraz and Christmas pudding. Club members decided to auction off a donated gingerbread house which raised $250 towards the club's charity donation. Raffle monies and fines from the lunch will also go to the charity.
KINGSFORD SMITH (No 81)
Kingsford Smith members celebrated some wonderful milestones at their most recent dinner at the Queensland Cricketers’ Club at Woolloongabba on Friday 22nd October 2021. As it was a partners’ night, 61 guests joined in the celebrations to wish Hal Davis (50th anniversary since joining and a Life Member), Allen Smith, Ian McAlpine (Life Member) and Paul Haase (all 3 celebrating 25 years), Patrick Wilkinson and Brian Lucas (both celebrating 20 years). All the best on reaching those fantastic milestones. David Oates was the foodmaster for the night and presented a cricket themed dinner for all to enjoy - menu in the images below. Gary Mulcahy’s selection of wines (Freycinet Prosecco with the hors d'oeuvres, Bullers Tokay with entree, 2015 Piraminna Petit Verdot/Shiraz & 2016 Monolith Old Vine Shiraz with the main and Bullers NV Malmsey to round out dessert) from the club's cellar made the evening flow well. Members even enticed Hal to recite one of his renowned limericks, for which every member was eternally grateful he kept clean for the partners at the event!
MOSMAN (No 43)
The Mosman Beefsteak & Burgundy Club was finally able to host its AGMs for 2020 & 2021 at the Castlereagh Boutique Hotel in the Sydney CBD. A lovely meal and wines - the club's only lunch where the wines aren’t masked as members enjoy some of the ‘leftovers’ from the previous year - Sally’s Paddock a standout and the Riddoch Merlot also good.
Congratulations were extended to the incoming President, Peter Long, VP Arch Fraser, Wine & Food Master Abe Awakian, Secretary/Treasurer Frank Lord and Committee Members Peter Merck and Anthony Plumb (President 2018/19).
ILLAWARRA (No 117)
The November meeting of the Illawarra Club at the St George Motor Boat Club featured a comparison between two champagnes, as can be seen from their menu:
Upon Arrival
Beetroot Cured Tasmanian Salmon, dill horse radish crème fraiche crostini
Seared Yellowfin Tuna with wakame on Chinese spoon
Sydney Rock Oyster with flying fish roe, Yusu Ponzu Granita
WA Lobster medallion, avocado on brioche
Grossett Polish Hill 2017 Riesling
Entrée
Pork belly and seared Queensland scallops, green peas puree, Green Apple glace,
salmon caviar oil and baby herbs
Guy Lamandier Grand Cru Champagne (100% chardonnay grape)
Empty Glass for blending
Andre Clouet Brut Champagne (100% Pinot Noir grape)
Main
Beef wellington, southern prime Tenderloin, duxelles mushroom, prosciutto, baked
with puff pastry , served with mashed potato and red wine jus
Penfolds 2014 RWT
Penfolds 2014 St Henri
Dessert
Lemon Squash Yoghurt mousse, bergamot cremeaux, basil cremeaux, Bergamot
ganache, passionfruit cremeaux and lemon sorbet
Limoncello Di Capri
Their Cellarmaster, Paul Boothby, made the following comments on the contrast and the experience of members in blending the two champagnes:
“Champagne wines are perhaps the ultimate expression of how “blending” enables the various sum of parts being greater than those individual parts. Indeed, Champagne has built its reputation on how not just “non-vintage” annual blending has created recognisable “styles” from each producer but, importantly, how the wines from the various vineyards have distinctive “stamps” on those final blends.
Our exercise was to therefore look at both a 100% Chardonnay from one specific village and a 100% Pinot Noir from other specific village - what did those specific wines taste like and indeed what would be the result if we blended both in a 50/50 blend?
Champagne Guy Larmandier Cramant was the 100% chardonnay drawn from the Grand Cru village of Cramant by the grower family Larmandier. Only 17 villages of the 320 villages throughout Champagne have been designated “Grand Cru” which means that the grapes from these specific villages are rated 100% on the agreed scale which originally determined annual grape prices for the region.
The topsoil throughout the great majority of the Champagne Appellation is only a few centimetres deep and underneath that topsoil is pure chalk - the skeletal remains of sea creatures from an ancient sea. This chalk plays a vital component in many aspects of champagne wines, one of which is on “taste”, and the level of this chalk influence of Grand Cru villages on the taste of chardonnay is significant. Unsurprisingly Member Paul Stimson’s comment that he detected a “saltiness” in this wine was totally on the mark - “salinity” is indeed an acknowledged character of Champagne’s Grand Cru chardonnay grapes and this character was indeed tasted in this wine. A wine that therefore would be an ideal champagne to accompany oysters and shellfish.
Champagne Andre Clouet, on the other hand, is 100% Pinot Noir and comes from the Grand Cru village of Bouzy from the family Clouet. Whilst the typical shallow Champagne press seeks to draw the juice quickly without the otherwise potentially “staining” which would apply with skin contact with red grapes nevertheless a moderate hue is invariably present, and so it was with this wine. Another feature of Pinot Noir was also present and this was that a long palate and deeper finish was apparent, particularly when compared to the crisp mineral-like chardonnay champagne.
Two quite different wines - and what would the result be if we blended both wines in equal proportions? The result was in fact what is sought by the same blending exercise which results in over 90% of champagne wines - the crispness of chardonnay married with the richer depth of Pinot Noir to “balance” the characters of those different grape varieties. Asked to nominate their favourite wine Members delivered split decisions with similar support levels for all three wines.”
An interesting exercise that other clubs may wish to try.
FROME (No 95)
The Frome Club welcomed the General Secretary to their November meeting, held at their reasonably regular venue of the Lion Hotel.
The menu and wines enjoyed by members was:
The President, Dr Paul Szuster, thanked the Food and Wine Master for the evening, Theo Kruys, for his thoughtful and well-constructed meal and wines.
TOWNSVILLE LADIES (No 244)
Townsville Ladies hosted almost 80 people for this year's Christmas Luncheon at The Banquet Function Centre, Townsville Brewery. It was a very festive occasion. Merry Christmas from Townsville, North Queensland.
Club Histories
Branch clubs have been asked to submit a brief history of their club for inclusion in the history of the Beefsteak and Burgundy Club, currently being written. Several clubs have done so, but many are still to do so. In the B&B News a number of the histories submitted are included for your interest, as well as to encourage you to submit yours.
You will see that different formats have been used, which is fine. Some have included photos, others not. A photo at least would be good. Some are a number of pages long, others, one page. The latter has been sought, but for the moment what has been submitted has been included; it may be when the history is edited cost will determine some pruning.
It is desirable if the history submitted includes the reason why the club came into being; for example, some did because of being workmates, others because they were already members of another club and were interested in the concept of the B&B Club, others because they were friends and someone had the idea of forming a club. Why did your club come about?
Also include whether your club uses the one venue, or goes to different ones; the sort of venues they are; whether your club has a cellar – how that is kept; whether you have winery trips; an example of a menu and wines at one of your functions (this may be included in one of the main history chapters); how membership numbers have gone over the years; notable happenings or achievement by/in the club; significant members of the club over the years; and any other things that strike you from seeing the examples included in the B&B News.
The history is to be launched at the 70 years celebration in 2024, but submissions are sought now to ensure that by early 2022 all club histories have been sent. A chance will be given over the following year for any necessary updating.
So, look forward to receiving your club’s history.
Vin Thomas (Club Historian)
207 HAMILTON, NZ
The Club Committee on 12 November 1985 approved the granting of Charter 207 to petitioners from Hamilton, New Zealand.
The birthplace of the club was the Officer’s Mess at the Te Rapa Airforce Base, when Wing Commander W D (Bill) Shotton in 1982 invited officers to luncheon, to partake of fine food and wines in a convivial manner. Like minded men from other bodies joined them. When Bill retired from the Air Force a couple of years later, his successor was not interested in continuing the luncheons.
This meant the loss of the services of the Air Force chefs (an added bonus), and caused the group to seek an alternative venue which they duly did, meeting at Harwood House, an upmarket Hamilton restaurant. The idea of affiliating with the Beefsteak & Burgundy Club in Adelaide was floated and became a reality when the Hamilton branch was chartered on 12 November 1985. Bill Shotten had occasionally experienced the Beefsteak and Burgundy Club at Wellington when stationed there and in his words, “came to admire the concept of your organisation”.
The President of the new club was Bill Shotton, Vice-President, Andrew Geddes, an Air NZ manager, Winemaster, Emrys Evan, a fire force commander, Honorary Secretary and Treasurer, Squadron Leader David Hall, with other members of the Committee being Clive (Bomber) Estcourt, retired, Clive Cleland, an accountant (honorary auditor), Bob Evered, retired, and Les Hill, a chartered accountant. Other petitioners were R Howard, an AMP manager, C Raddock, retired, and Richard Jobson, a sheriff. Other foundation members were John Hogg, Theo Roy, Graeme McColl and John Folkard.
From Harewood House the club moved to Montana restaurant briefly, then Gainsborough House and after several different establishments they settled on Quality Inn, where the Executive Chef Barry, and his staff took great joy in preparing out of the ordinary luncheons.
Over the years the Club, of course, has had a number of changes of chef, but all have been happy to take up where their predecessor had left off, as in most instances they had been the sous chef.
Some club members had for some time been attending conventions in Australia, proposing that a convention be held in Hamilton, until finally this became a reality in 2001. In the meantime, the club had grown, soon reaching the maximum of 30 members. The club’s members had crossed the Tasman to nearly every convention and had taken copious notes on what to do, and more importantly – what not to do! On subsequent visits across the ditch, our Aussie friends continued to relate to us how they felt our Club’s was the best they had ever attended.
Members of course came and went; the Club still has three founding members continuing, all of whom are Life members; Bill Shotton, Clive Estcourt and Clive Cleland. They had all been given Life membership after many years of meritorious service. Other life members who have since passed away were Emrys Evans and Bob Evered.
When Bill Shotton stood down as President, he assumed the post of cellar and foodmaster which he held for 17 years, and in 2004 Bevan Bradding who in Bill’s latter years had been his assistant, took over the reins. This role he held for 10 years until Peter Shaw who had been his assistant for several years became the latest. Life membership was then conferred upon Bevan.
Office bearers since chartering include the following:
President: Secretary:
1985 – 1987 Bill Shotton 1985 – 1999 Clive Estcourt
1987 – 1989 Andy Geddes 1999 – 2017 Clive Cleland
1989 – 1991 Clive Cleland
1991 – 1993 Emrys Evans
1993 – 1995 Richard Jopson Cellarmaster:
1995 – 1997 Tony Schramm 1985 – 1987 Emrys Evans
1997 – 1999 Ivan Strathern 1987 – 2004 Bill Shotton
1099 – 2001 Bevan Braddin 2004 – 2014 Bevan Bradding
2001 – 2003 Dennis Sexton 2014 – 2017 Peter Shaw
2003 – 2005 Mike Hanaray
2005 – 2006 John McLean
2007 – 2009 Brian Hare
2009 – 2011 Peter Shaw
2011 – 2013 John McWilliam
2013 – 2015 Peter de Luca
2015 – 2017 Ron Backhouse
NEWSLETTER OF THE BEEFSTEAK AND BURGUNDY CLUB INCORPORATED
WWW.BSB.ORG.AU PO BOX 141 CAMPBELLTOWN SOUTH AUSTRALIA 5074
Word from the President, Alistair McPhee
Greetings,
As we come to the end of another challenging and – for many – an up-and-down year I would like to wish everyone a wonderful Christmas and a prosperous New Year.
I hope that life will be moving towards a manageable ‘normal’, so that we are able to continue meeting our objects of ‘good food, good wine and fellowship’, with regular Club functions back on the agenda. Speaking of functions, I am very much looking forward to the Beefsteak and Burgundy Club Convention at Echuca from 18-21 March next year.
Please note it is expected that members and guests attending the convention are fully covid vaccinated to provide comfort and confidence to all attendees that they can meet and mingle with minimal exposure risk.
The Club Committee more generally has received numerous enquiries via the General Secretary regarding our position on mandatory vaccination and what clubs can or should do in this regard.
Our advice is to gain an understanding of members vaccination stance, either via direct discussion, or using tools such as SurveyMonkey. The results of this engagement can then inform further Club committee discussions. Our own experience is that virtually all members wish to be operating in a fully vaccinated environment and we need to respect these views, and provide a safe environment for our members.
We are also finding that many of our preferred venues have a vaccination requirement in place, limiting participation to vaccinated members and guests. Depending on local rules Clubs may find that vaccination, or a valid medical exemption, is required in any case.
For Clubs wishing to introduce a vaccination requirement, options such as leave of absence can be offered to any non-vaccinated members who wish to assess their options. Clubs should be considerate of unvaccinated members, recognise their individual circumstances and try to reach resolutions that are respectful and not heavy-handed.
Our lived experience is that covid will remain in one form or another for the foreseeable future, and vaccination plays a key role in allowing Clubs to hold functions and members to travel to functions, and also minimizing symptoms should any member have the misfortune of acquiring covid.
In the meantime, I hope you are be able to enjoy quality time with family and friends over the Christmas break, ready to start the 2022 year refreshed and prepared for the good food, wine and fellowship that Beefsteak & Burgundy Clubs pride themselves on.
Cheers
Alistair McPhee
Greetings from the General Secretary, Vin Thomas
Dear fellow members
As noted by the President above, I have received correspondence regarding desirable approaches to member vaccination. However, I receive other positive correspondence about club and member activities. Several clubs have sought to have Life Memberships approved for deserving members, some of whom are noted below.
During 2022 we have had three new clubs join the Beefsteak and Burgundy Club: Hanoi, Southern Sweden and New Taipei, soon to be joined at the Club Committee’s December meeting by our latest club petition for the establishment of the Southern Highlands Club, centred around Bowral in New South Wales. This gives great confidence that we are seeing new clubs formed even in these trying circumstances. I think, talking to members, it is also testimony as to how club meetings can be supportive of members in these times, as well.
I am producing the updated 2021-22 Handbook next week. Thank you to all those club secretaries who sent in their updated information to make it as up-to-date and accurate as it possibly can be.
I too join with the President I wishing all members an enjoyable Christmas break and a happy New Year.
Regards,
Vin Thomas
General Secretary
Word from the Editor, Dr Vin Thomas
This ninth edition of the B&B News features news of the 2022 and 2023 conventions, new Life Members, as well as news from a number of clubs around the world.
So, if you have anything to publish, bring it to my attention via [email protected] . Those posting on Facebook, continue to do it, but also provide me a copy to possibly include it in the B&B News.
Happy reading.
Vin
ADMINISTRATIVE UPDATE
Clubs' payment of Affiliation Fees is nearly 100%, with 8 out of 180 still finalising payment. Many thanks to clubs for following the payment through (probably so they don't have to put up with me contacting them with reminders!).
Thanks also to those clubs that have submitted updates to their club information using this link: https://www.bsb.org.au/annual-affiliation-info/ . Fourteen remain and are currently being contacted because the updated 2021-22 Handbook will be circulated before Christmas, so it is desirable if every club's information is complete and accurate.
Sometimes when club secretaries click on the submit link on the form it does not send. I think this is because the meeting time for dinners or lunches needs to have four digits eg 07:00.
CONVENTIONS
ECHUCA 2022
The Echuca Food and Wine Club has reported that they have received a bit over 150 early bird registrations, which has given them great confidence that the convention will happen as visioned and to proceed with their planning for what will undoubtedly be a very enjoyable convention.
Note that they are concerned for the safety and well-being of members and have stated that it is expected that people attending the convention will be vaccinated.
REGISTRATIONS
All Members of the Beefsteak and Burgundy Club are invited to register for the convention.
REGISTRATION: $950 pp
(from now until 1st February 2022)
Partners are the same cost.
A deposit of 50% is payable by the due dates to confirm your registration, to be fully refunded if covid19 causes the Convention to be cancelled. The balance will be due by 1st February 2022.
DEPOSIT the required amount in our convention bank account
Westpac BSB 033 621
ACCOUNT 380 035
and tag the payment with your name so the organisers can identify the payment, and email [email protected] with your name and your partner’s name, contact details and your B & B Club so the organosers can contact you.
ADDITIONAL EVENTS: These will include the MASTERCLASSES on Friday and Saturday, and GOLF on Sunday (includes cart). A separate charge will be levied when numbers are finalized, and all Members will be able to register for these.
All Registrants are expected to be fully vaccinated against covid.
THE PROGRAM
18 – 21 March 2022
The centre of activities will be a three hundred seat marquee erected on the historic Echuca wharf. It would be hard to imagine a more bucolic setting, perched high above the mighty Murray watching the river traffic meander past.
Friday 18th March 2022 – Registration.
12 pm – 5 pm Registration at the convention marquee on Echuca wharf.
2 pm – 3 pm Heathcote Masterclass on the wharf. The Heathcote wine region is about much more than shiraz, enjoy the journey. This is an optional event; bookings will be essential, limited numbers. Approximate cost $50.
3.00 pm – 4.30 pm Perricoota and Heathcote Winemakers Expo, again held on the Echuca wharf. This is free event, winemakers from the nearby Perricoota and Echuca wine district will join their Heathcote friends.
From 6.30 pm – Welcome dinner on the wharf. Our tastes on your plates – graze and enjoy the food and drinks or our region celebrating the diversity that is this melting pot of local produce and cuisine. Served ‘hawker style’ graze and drink from the many celebrated offerings on Australia’s largest inland wharf overlooking the Murray river and the largest collection of paddle steamers in Australia.
Think – hand-made dumplings, off set smoked crispy duck, spit roasted salt bush lamb, artisan gin, locally brewed beers, river, friends, wines, tunes and good times.
Saturday 19th March 2022
9 am – 10.45 am Business session to be held at convention marquee, includes morning tea.
9 am. Bus tours will be available for those not attending the business session; alternatively take a guided walking tour of the historic port precinct.
11.30 am Another opportunity to explore the wines of Heathcote with a Masterclass. Heathcote shiraz at its best, once again this is an optional extra with bookings essential. Approximate cost $50.
From 12.00 pm Take the short stroll through the historic port area to the River Boat Dock and board one of Echuca’s river boats for a relaxing luncheon cruise on the Murray, complimented of course by some local beverages.
6.30 pm The multi-award winning Moama Bowling Club presents the Junction Experience. Enjoy canapes and pre-dinner drinks in the spectacular setting of the award-winning Junction before a multi course dinner in the auditorium, once again featuring the very best of local produce and wine.
Sunday 20th March 2022
From 11 am Time to wind down and say goodbye with the Farewell Lunch at the Echuca wharf. The innovative team from the American Hotel will work their magic here.
From 1 pm For those seeking a little exercise, they can participate in the Ambrose golf event organized at the very impressive Rich River Golf Club.
Monday 21st March 2022
If there is sufficient interest the Heathcote Winegrowers Association will collaborate with us in organizing a tour of the Heathcote wine region. Many of the smaller growers are not usually open to the public, so this is a great opportunity. The logistics involved will depend on the interest.
DARWIN 2023
The Beefsteak and Burgundy Club Convention in 2023 is now being planned to be held in Darwin on Friday 2 June to Sunday 4 June, with pre- and post-activities to be organised. The hosting club undertaking the planning is the Darwin Divas (No 279) who, despite expressing interest only recently, are very quickly underway with their planning. June is a great time of year to be in Darwin; accommodation is being held on the waterfront area at cheaper-than-normal prices for that time of year. Put the dates in your diary now for not only a great convention, but also a great holiday!
LIFE MEMBERS
Since the beginning of the year, 30 Life Memberships have been approved on the recommendation of their clubs. Some of the recipients are featured below:
Marilyn Smith (Townsville Ladies No 244) was presented with her Life Membership certificate at the club’s November meeting.
Phil Yaxley (Broadbeach No 233) received his Life Membership certificate from Life Member Don Dickie and President Richard Cherry.
The club has also welcomed two new members, Perry Wilkey and Greg Nicholson, who makes up with father, Peter, the club's first father/son membership. The Broadbeach Club's membership is now full with prospective members eagerly waiting in the wings.
Cassie Frank (Maryborough-Wide Bay No 139) was presented with her Life Membership by the club's President Günter Stevanovic at the club's October meeting at the Federal Hotel Maryborough. The photo below shows Cassie, Günter and flower boy/Secretary Roger Bowden.
On October 22, 2021 The Shanghailanders, Chapter 272, enjoyed a classic French evening at Villa Le Bec, where 35 members and guests, including four past and current Presidents, bade farewell to the current President, Rory Sexton, who was soon to depart China. Rory was thrilled to receive a Life membership for his services to the club. Rory has handed over the Presidential reins to Michael Schneider.
Rory is seen holding his Life membership certificate here along with new president, Michael, who is holding the club's charter. Also seen are the four other Life members of The Shanghailanders Chapter 272. Matt Rouse, Howard Bennett, Manoj Mehta and Hanns Michel.
BRANCH NEWS
SUDBURY (No 193)
The Sudbury Club, Canada, has held meetings during the last three months to November. Their meetings are in a large room, which allows them to social distance. However, COVID-19 cases in Sudbury are very high right now unfortunately, so the local health unit enforced some additional restrictions. The number of cases and restrictions prompted the club to cancel its Christmas party scheduled for 10 December. The club's committee continues to monitor the information and adjust accordingly. They are all hoping that things are under control again soon. We hope so too Sudbury!
BANGKOK (No 249)
Bangkok Beefsteak & Burgundy Club is back after seven months off because of Covid. During members' time off the club's longtime secretary, David Dean, sadly passed away. At the meeting, the members started the afternoon with a toast to Mr. Dean who will sorely missed. Chesa hosted the club again with a wonderful menu that included venison as the main course. Great wine, great food and great times with friends! It’s good to be back!
MANILA (No 264)
The Manila Club’s Hon Sec, Rob Boumphrey, has reported that the Manila Branch has been meeting reasonably often, although COVID restrictions have forced the cancellation of a number of lunches. Unsurprisingly, numbers have been down from pre-Covid levels in part because of a reluctance by some members to socialise during the pandemic and in part because a number of members have been stuck overseas, unable to return to Manila.
He is one, still in Brisbane, although hopeful that he will be able to return early in the new year.
18 people attended the November lunch and the club has had a number of new members join over the past few months.
TAICHUNG (No 290)
In B&B News No 8 you would have read how the Taichung Club was looking forward to resuming its meetings in October. They sent through some photos of their meal to show they really enjoyed being back.
WHYALLA MONARCH (No 67)
The Whyalla Monarch Club celebrated its Christmas meeting with partners (several of whom are members of the Les Femmes Rouge Club) at the Alexander Motel. They had a very enjoyable night, hosted by the club’s President, Dave Medline, and secretary, David Macdonald. The General Secretary was able to join them on the occasion.
The menu provided plenty of choice, with the Salt and Pepper Calamari and the Butter Chicken Curry Filo Pastry being the most popular entrees, the Mignon Eye Fillet steak leading the Slow Cooked Pork Belly and the Chicken Breast with spinach, ham, sundried tomato and mash potato as the most popular Main Course and the Apple and Berry Strudel pipping Chocolate and Baileys Panna Cotta, and the White chocolate, Macadamia and honeycomb Pudding for the most popular desserts.
The evening started with the Varichon & Clerc Blanc De Blancs, Cuvée Privée, Charles de Saint-Céran, considered by most to be an excellent sparkling. With the entrées a lovely 2021 Sidewood Adelaide Hills Sauvignon Blanc and a 2019 Gérard Bertrand Cote des Roses Pays D’Oc Sauvignon Blanc were served; a very interesting and different contrast. A feature of the Whyalla Monarch meetings is that members make their comments on the masked wines and when they are revealed the Winemaster for the night makes comments on the wine and circulates an information sheet on the wine.
This is the one for the Gérard Bertrand Sauvignon Blanc:
The wines accompanying the main course turned out to be two shiraz wines – quite exquisitely beautiful, mouth-filling, flavoursome and balanced. They were: 2009 Maxwell Silver Hammer McLaren Vale Shiraz and the 2008 St Hallett Faith Barossa Valley Shiraz.
Accompanying the desserts was the 2017 Top Note Adelaide Hills The Nobel Rose, made from rare Red Semillon grapes from their Kuitpo Vineyard.
All in all, a very enjoyable evening.
EREHWON (No 115)
Members of the Erehwon Club celebrated their 50th Anniversary with a lovely lunch meeting in the beautiful grounds of one of its past-presidents, and also a past-president of the Adelaide Beefsteak and Burgundy Club, Peter Giacchino (1987-89).
The meal of a fresh fruit cocktail, pasta, superbly barbecued fillet mignon (by member Tom Black) and cheese was accompanied by a 2021 Howard Adelaide Hills Pinot Noir/Chardonnay, 2018 Castello D'Albola Radda Chianti Classico DOCG Sangiovese, 2014 Saltram Pepperjack Shiraz, 2006 TeAro Estate Barossa Valley Cabernet Sauvignon and a 1933 Para Liquour. Peter then kindly brought out to members an Orlando Port that had been presented to him and his wife, Rose, by the Adelaide Club for hosting one of their meetings at their property in the late 1980s.
Alistair McPhee, President of the Beefsteak and Burgundy Club Inc attended, along with the General Secretary, and presented the 50 Year Certificate and medallion to Host, Peter Giacchino.
LOCKLEYS (No 2)
Members and partners attended the club's December meeting at the Herringbone Restaurant, Adelaide.President, Mark Stothards, was the guest food and winemaster for the evening and those attending were very complimentary of a job well done. The food was delicious and the wines pleasant and interesting. The General Secretary and his wife attended at the invitation of one of the members.
The menu consisted of the following shared platters:
- whipped cod roe and potato crisps
- gazpacho, smoked chipotle
- baked hervey bay scallops, n'djua, soubise
- ocean trout gravlax, local beets, creme fraiche, hazelnuts, horseradish
- smoked pork and cotechino terrine, spiced prunes, zuni pickle, fennel crostini
- slow roasted fleurieu lamb shoulder, baharat, hummus, agrodoice currants, carrots
- char grilled clare valley free range chook, radicchio, lentils, spicy tomato and ginger fried potatoes, garlic, rosemary
- iceberg salad, roasted roman beans, fennel, sweet mustard and vinaigrette
- 64% manjari chocolate tart, roasted pistachios, burnt orange ice cream, butterscotch
- NV Kreglinger Tasmania Pinot Noir/Chardonnay
- 2021 Adelina Adelaide Hills Arneis
- 2018 Mac Forbes Yarra Valley Chardonnay
- 2017 Rockford Moppa Springs Grenache/Mataro/Shiraz
- 2021 Long Gully Vintners Shiraz
SOMERTON (No 36)
On Sunday 21 November, the Somerton Club celebrated its 60th anniversary to the day with a lunch at the Royal Adelaide Golf Club. Members celebrated with their partners and guests from the Adelaide Beefsteak and Burgundy Club, Ben Conrades, Vice-President, Brian Lilley, Winemaster, Brian Gorringe, Committee member, as well as Vin Thomas, General Secretary of the Beefsteak and Burgundy Club and his wife, Lyndall, who were welcomed by the club’s president Rob O’Shea.
There was good spirit and enjoyment during the afternoon, with the lovely food and wines [below] arranged by Brian Lange, accompanied by speeches on the history of the club and of the Beefsteak and Burgundy Club by Geoff Pitcher and Vin Thomas, respectively. It was good to see a couple of younger members, giving testimony to the club’s intent to rejuvenate to ensure the club’s sustainability.
Menu and Wines
S.A. king prawn and prosciutto skewer, pesto Beetroot relish tartlet, horseradish coconut cream Beef carpaccio, parmesan, onion confit, fried capers
Bird in Hand Sparkling
Tea smoked duck, spring onion pancake, hoisin, sweet potato
Vickery Riesling 2021
Rockford Semillon 2018
Seared beef fillet, smoked mash, roast mushrooms, asparagus, red wine jus
Pear, rocket, parmesan, fennel salad
Brent Creek Black Dog McLaren Vale Shiraz 2018
Wynns Black Label Coonawarra Cabernet Sauvignon 2015
Petit Fours - Chefs selection - and cheese platter
Seppelt Para Port
During the afternoon Ben Conrades presented to 60th Anniversary Certificate to club president, Rob O'Shea.
FRINGES (No 74)
The Fringes Club celebrated its November meeting with partners present at the Kentish Arms Hotel. Special guest was Reillys Wines owner and winemaker Justin Ardill, and his co-owner wife, Julie. with their wines from their Reillys, Dry Land and super-premium RCV ranges featured. Also present was the General Secretary, Vin Thomas and his wife Lyndall. The 45 attending were treated to good food and the very pleasant experience of the Reillys wines.
MENU AND WINES
Upon Arrival
2021 Reillys Cuvee Watervale Riesling
2015 Reillys Sparkling Shiraz
ENTRÉE
Calamari
or
Butternut & Sage Arancini with Arrabbiata Sauce & Permesan
2021 Reillys Watervale Riesling
2021 Reillys Pinot Gris
MAIN
Grilled Chicken Breast marinated in Thyme &
Rosemary with Honey glazed roasted vegetables
or
200g grain fed dry aged Angus Beef Eye Fillet with
Potato Gratin, Broccolini & Red Wine Jus
2018 Moonvine Grenache Shiraz
2016 Dry Land Shiraz
2014 RCV The Dancer Cabernet Sauvignon
AFTER
Cheese Plates to Share
2008 Fortified Shiraz
FREMANTLE (No 291)
At its September meeting the Fremantle Beefsteak and Burgundy Club celebrated its first anniversary since commencing last September, with a dinner meeting at Roma Cucina in Fremantle.
Dan Tonon from Tonon Vineyard and Winery presented a selection of wines for members. Dan was also at the club's very first meeting presenting his wines.
The prospect of starting a chapter from scratch and wondering if it would grow and thrive certainly was a little daunting but the club has now grown to 20 members. A great achievement!
In the excitement of the occasion, the planned for photo was forgotten, unfortunately!
Unusually, members meet midweek thereabouts, in the last week of the month.
The thereabouts is due to the venue the club's Wine and Food Master selects and when the venue is available. If anyone is visiting and would like to attend a meeting please let the club's president know at [email protected] .
*****************************
The Club held its Christmas meeting at President Daryn’s and Hon Sec Ashleigh’s home recently.
They had 13 Crayfish, 3 boiled and the rest Daryn chargrilled with a Chilli and Lime Butter; plus a whole beef rump which was prepared 2 days earlier with a Texan Rub and then on the night spit roasted in a charcoal spit.
For the club’s piscatorian members, Daryn cooked a whole baby snapper with Lemongrass, ginger and coriander.
All followed by a selection of cheeses.
The first wine was “The Sum” which is a collaboration between Castelli Estate and Cantine Vedova NV Brut. Next members enjoyed a 2011 Seppelt’s Drumberg Vineyard Riesling, and a Lagoon View 2012 Semillon.
The first red wine was a 2018 Castelli Estate Cab Sauvignon. Next was a Hardy 2012 Shiraz, a 2013 Lagoon View Shiraz and last was a 2013 Lagoon View Cab Sauvignon.
Through the help of the crays, beef and wine being donated, the club raised $1000 for Variety, The Children’s Charity. Well done to the Fremantle Club!
PORT ADELAIDE (No 11)
The Port Adelaide Club held their Christmas celebration lunch at the Alberton Hotel under the grape vines on Wednesday 8th December.
Seafood entree followed by a traditional lunch of roast turkey ham roast potatoes and vegetables, with cheese platters to finish.
Sparkling Shiraz on arrival, then mixed bottles of red & white wines from the clubs cellar to enjoy. Dessert wines followed.
35 members & partners had a very enjoyable lunch - actually a long… lunch.
One of the club's members who belongs to a band, Groove Brothers and Soul Sisters, bought his guitar along and entertained attendees. All very enjoyable.
WEST COAST (No 225)
The West Coast club held their Christmas lunch at the Juniper & Bay, an award winning restaurant recently. Everyone was welcomed with Yarra Burn Cuvee. Alkoomi Black Label 2018 Riesling was drunk with the prawns. Devil's Corner 2018 Pinot Noir and a 2002 Rosemont GSM were paired with the turkey. Attendees finished off with Bleasdale Sparkling Shiraz and Christmas pudding. Club members decided to auction off a donated gingerbread house which raised $250 towards the club's charity donation. Raffle monies and fines from the lunch will also go to the charity.
KINGSFORD SMITH (No 81)
Kingsford Smith members celebrated some wonderful milestones at their most recent dinner at the Queensland Cricketers’ Club at Woolloongabba on Friday 22nd October 2021. As it was a partners’ night, 61 guests joined in the celebrations to wish Hal Davis (50th anniversary since joining and a Life Member), Allen Smith, Ian McAlpine (Life Member) and Paul Haase (all 3 celebrating 25 years), Patrick Wilkinson and Brian Lucas (both celebrating 20 years). All the best on reaching those fantastic milestones. David Oates was the foodmaster for the night and presented a cricket themed dinner for all to enjoy - menu in the images below. Gary Mulcahy’s selection of wines (Freycinet Prosecco with the hors d'oeuvres, Bullers Tokay with entree, 2015 Piraminna Petit Verdot/Shiraz & 2016 Monolith Old Vine Shiraz with the main and Bullers NV Malmsey to round out dessert) from the club's cellar made the evening flow well. Members even enticed Hal to recite one of his renowned limericks, for which every member was eternally grateful he kept clean for the partners at the event!
MOSMAN (No 43)
The Mosman Beefsteak & Burgundy Club was finally able to host its AGMs for 2020 & 2021 at the Castlereagh Boutique Hotel in the Sydney CBD. A lovely meal and wines - the club's only lunch where the wines aren’t masked as members enjoy some of the ‘leftovers’ from the previous year - Sally’s Paddock a standout and the Riddoch Merlot also good.
Congratulations were extended to the incoming President, Peter Long, VP Arch Fraser, Wine & Food Master Abe Awakian, Secretary/Treasurer Frank Lord and Committee Members Peter Merck and Anthony Plumb (President 2018/19).
ILLAWARRA (No 117)
The November meeting of the Illawarra Club at the St George Motor Boat Club featured a comparison between two champagnes, as can be seen from their menu:
Upon Arrival
Beetroot Cured Tasmanian Salmon, dill horse radish crème fraiche crostini
Seared Yellowfin Tuna with wakame on Chinese spoon
Sydney Rock Oyster with flying fish roe, Yusu Ponzu Granita
WA Lobster medallion, avocado on brioche
Grossett Polish Hill 2017 Riesling
Entrée
Pork belly and seared Queensland scallops, green peas puree, Green Apple glace,
salmon caviar oil and baby herbs
Guy Lamandier Grand Cru Champagne (100% chardonnay grape)
Empty Glass for blending
Andre Clouet Brut Champagne (100% Pinot Noir grape)
Main
Beef wellington, southern prime Tenderloin, duxelles mushroom, prosciutto, baked
with puff pastry , served with mashed potato and red wine jus
Penfolds 2014 RWT
Penfolds 2014 St Henri
Dessert
Lemon Squash Yoghurt mousse, bergamot cremeaux, basil cremeaux, Bergamot
ganache, passionfruit cremeaux and lemon sorbet
Limoncello Di Capri
Their Cellarmaster, Paul Boothby, made the following comments on the contrast and the experience of members in blending the two champagnes:
“Champagne wines are perhaps the ultimate expression of how “blending” enables the various sum of parts being greater than those individual parts. Indeed, Champagne has built its reputation on how not just “non-vintage” annual blending has created recognisable “styles” from each producer but, importantly, how the wines from the various vineyards have distinctive “stamps” on those final blends.
Our exercise was to therefore look at both a 100% Chardonnay from one specific village and a 100% Pinot Noir from other specific village - what did those specific wines taste like and indeed what would be the result if we blended both in a 50/50 blend?
Champagne Guy Larmandier Cramant was the 100% chardonnay drawn from the Grand Cru village of Cramant by the grower family Larmandier. Only 17 villages of the 320 villages throughout Champagne have been designated “Grand Cru” which means that the grapes from these specific villages are rated 100% on the agreed scale which originally determined annual grape prices for the region.
The topsoil throughout the great majority of the Champagne Appellation is only a few centimetres deep and underneath that topsoil is pure chalk - the skeletal remains of sea creatures from an ancient sea. This chalk plays a vital component in many aspects of champagne wines, one of which is on “taste”, and the level of this chalk influence of Grand Cru villages on the taste of chardonnay is significant. Unsurprisingly Member Paul Stimson’s comment that he detected a “saltiness” in this wine was totally on the mark - “salinity” is indeed an acknowledged character of Champagne’s Grand Cru chardonnay grapes and this character was indeed tasted in this wine. A wine that therefore would be an ideal champagne to accompany oysters and shellfish.
Champagne Andre Clouet, on the other hand, is 100% Pinot Noir and comes from the Grand Cru village of Bouzy from the family Clouet. Whilst the typical shallow Champagne press seeks to draw the juice quickly without the otherwise potentially “staining” which would apply with skin contact with red grapes nevertheless a moderate hue is invariably present, and so it was with this wine. Another feature of Pinot Noir was also present and this was that a long palate and deeper finish was apparent, particularly when compared to the crisp mineral-like chardonnay champagne.
Two quite different wines - and what would the result be if we blended both wines in equal proportions? The result was in fact what is sought by the same blending exercise which results in over 90% of champagne wines - the crispness of chardonnay married with the richer depth of Pinot Noir to “balance” the characters of those different grape varieties. Asked to nominate their favourite wine Members delivered split decisions with similar support levels for all three wines.”
An interesting exercise that other clubs may wish to try.
FROME (No 95)
The Frome Club welcomed the General Secretary to their November meeting, held at their reasonably regular venue of the Lion Hotel.
The menu and wines enjoyed by members was:
The President, Dr Paul Szuster, thanked the Food and Wine Master for the evening, Theo Kruys, for his thoughtful and well-constructed meal and wines.
TOWNSVILLE LADIES (No 244)
Townsville Ladies hosted almost 80 people for this year's Christmas Luncheon at The Banquet Function Centre, Townsville Brewery. It was a very festive occasion. Merry Christmas from Townsville, North Queensland.
Club Histories
Branch clubs have been asked to submit a brief history of their club for inclusion in the history of the Beefsteak and Burgundy Club, currently being written. Several clubs have done so, but many are still to do so. In the B&B News a number of the histories submitted are included for your interest, as well as to encourage you to submit yours.
You will see that different formats have been used, which is fine. Some have included photos, others not. A photo at least would be good. Some are a number of pages long, others, one page. The latter has been sought, but for the moment what has been submitted has been included; it may be when the history is edited cost will determine some pruning.
It is desirable if the history submitted includes the reason why the club came into being; for example, some did because of being workmates, others because they were already members of another club and were interested in the concept of the B&B Club, others because they were friends and someone had the idea of forming a club. Why did your club come about?
Also include whether your club uses the one venue, or goes to different ones; the sort of venues they are; whether your club has a cellar – how that is kept; whether you have winery trips; an example of a menu and wines at one of your functions (this may be included in one of the main history chapters); how membership numbers have gone over the years; notable happenings or achievement by/in the club; significant members of the club over the years; and any other things that strike you from seeing the examples included in the B&B News.
The history is to be launched at the 70 years celebration in 2024, but submissions are sought now to ensure that by early 2022 all club histories have been sent. A chance will be given over the following year for any necessary updating.
So, look forward to receiving your club’s history.
Vin Thomas (Club Historian)
207 HAMILTON, NZ
The Club Committee on 12 November 1985 approved the granting of Charter 207 to petitioners from Hamilton, New Zealand.
The birthplace of the club was the Officer’s Mess at the Te Rapa Airforce Base, when Wing Commander W D (Bill) Shotton in 1982 invited officers to luncheon, to partake of fine food and wines in a convivial manner. Like minded men from other bodies joined them. When Bill retired from the Air Force a couple of years later, his successor was not interested in continuing the luncheons.
This meant the loss of the services of the Air Force chefs (an added bonus), and caused the group to seek an alternative venue which they duly did, meeting at Harwood House, an upmarket Hamilton restaurant. The idea of affiliating with the Beefsteak & Burgundy Club in Adelaide was floated and became a reality when the Hamilton branch was chartered on 12 November 1985. Bill Shotten had occasionally experienced the Beefsteak and Burgundy Club at Wellington when stationed there and in his words, “came to admire the concept of your organisation”.
The President of the new club was Bill Shotton, Vice-President, Andrew Geddes, an Air NZ manager, Winemaster, Emrys Evan, a fire force commander, Honorary Secretary and Treasurer, Squadron Leader David Hall, with other members of the Committee being Clive (Bomber) Estcourt, retired, Clive Cleland, an accountant (honorary auditor), Bob Evered, retired, and Les Hill, a chartered accountant. Other petitioners were R Howard, an AMP manager, C Raddock, retired, and Richard Jobson, a sheriff. Other foundation members were John Hogg, Theo Roy, Graeme McColl and John Folkard.
From Harewood House the club moved to Montana restaurant briefly, then Gainsborough House and after several different establishments they settled on Quality Inn, where the Executive Chef Barry, and his staff took great joy in preparing out of the ordinary luncheons.
Over the years the Club, of course, has had a number of changes of chef, but all have been happy to take up where their predecessor had left off, as in most instances they had been the sous chef.
Some club members had for some time been attending conventions in Australia, proposing that a convention be held in Hamilton, until finally this became a reality in 2001. In the meantime, the club had grown, soon reaching the maximum of 30 members. The club’s members had crossed the Tasman to nearly every convention and had taken copious notes on what to do, and more importantly – what not to do! On subsequent visits across the ditch, our Aussie friends continued to relate to us how they felt our Club’s was the best they had ever attended.
Members of course came and went; the Club still has three founding members continuing, all of whom are Life members; Bill Shotton, Clive Estcourt and Clive Cleland. They had all been given Life membership after many years of meritorious service. Other life members who have since passed away were Emrys Evans and Bob Evered.
When Bill Shotton stood down as President, he assumed the post of cellar and foodmaster which he held for 17 years, and in 2004 Bevan Bradding who in Bill’s latter years had been his assistant, took over the reins. This role he held for 10 years until Peter Shaw who had been his assistant for several years became the latest. Life membership was then conferred upon Bevan.
Office bearers since chartering include the following:
President: Secretary:
1985 – 1987 Bill Shotton 1985 – 1999 Clive Estcourt
1987 – 1989 Andy Geddes 1999 – 2017 Clive Cleland
1989 – 1991 Clive Cleland
1991 – 1993 Emrys Evans
1993 – 1995 Richard Jopson Cellarmaster:
1995 – 1997 Tony Schramm 1985 – 1987 Emrys Evans
1997 – 1999 Ivan Strathern 1987 – 2004 Bill Shotton
1099 – 2001 Bevan Braddin 2004 – 2014 Bevan Bradding
2001 – 2003 Dennis Sexton 2014 – 2017 Peter Shaw
2003 – 2005 Mike Hanaray
2005 – 2006 John McLean
2007 – 2009 Brian Hare
2009 – 2011 Peter Shaw
2011 – 2013 John McWilliam
2013 – 2015 Peter de Luca
2015 – 2017 Ron Backhouse