The Auswine Forum

Scanlon wrote:ok. i'm coming.

on condition there is a dessert that will match my 1983 chateau coutet sauternes
* edited to add smiley

I reckon it will go with either the Apple Tatin or the Vanilla Bean Pannacotta, and one of those will definitely be on the menu.

A quick update of who's going now we've turned the page:

griff +1
n4sir
ck
Paul & Jas (+2)
Justin
Steve
David & Pam +1
Craig D
Wayno +1
Scanlon +1

Cheers,
Ian

The '?' can be removed from my +2

With the menu, Ian, is it alternate drop, or pick a choice?

PaulG wrote:With the menu, Ian, is it alternate drop, or pick a choice?

There will be a choice from two the entrees, two mains & two desserts.

So for your entree you'll be able to pick either the salmon or the duck, and the main either the beef or chicken.

At the moment I'm still deciding which of the four desserts will be the final two which people can choose from. I figure either the apple tatin or vanilla bean pannacotta (& possibly the cheescake) could ideally suit stickies, while the tatin, cheescake & coffee bread and butter pudding could suit heavier fortifieds. At the moment I'm leaning towards the tatin & cheescake as the choices.

Cheers,
Ian

definiely the lighter desserts!

Scanlon wrote:definiely the lighter desserts!

I've decided to go with the apple tatin & the cheesecake which I think will suit both the sauternes & fortifieds.

Paul & Jasmine have just found out both of the entrees (vodka & beetroot cured salmon and the baked duck, potato & thyme terrine) are unsuitable for their dietary requirements. Paul is going to contact them to see if they can have something different - if we have to change something, how would people feel if we substituted the beef breasola with beetroot chutney & goats cheese for one of these entrees?

Cheers,
Ian

Hey I'm just astounded at the sound of the menu choices for the price. I'm free and easy. I'll have a look at what I have to bring along in Sydney but I'll definitely being a sticky from Tassie that I picked up. Certainly wont turn heads like Scanlon's may (glad you can make it!) but the stickies were very good all round down south.

cheers

Carl

I just hope the coutet is not dead griff!!

Sorry to chop and change but holiday plans gave changed now. If it's still alright I'm keen to come. Maybe +1 at this stage, will advise shortly. Happy to go with whatever food works out.

Just checking as to the theme. Is it still international or something else or no theme? Rebecca and I have an international white and an aussie red along with a tassie stickie but could always swap the red. Need to know what to pack

cheers

Carl

n4sir wrote:

Scanlon wrote:definiely the lighter desserts!

I've decided to go with the apple tatin & the cheesecake which I think will suit both the sauternes & fortifieds.

Paul & Jasmine have just found out both of the entrees (vodka & beetroot cured salmon and the baked duck, potato & thyme terrine) are unsuitable for their dietary requirements. Paul is going to contact them to see if they can have something different - if we have to change something, how would people feel if we substituted the beef breasola with beetroot chutney & goats cheese for one of these entrees?

Cheers,
Ian

I would have no problem with the proposed change.

Cheers

David

Wayno wrote:Sorry to chop and change but holiday plans gave changed now. If it's still alright I'm keen to come. Maybe +1 at this stage, will advise shortly. Happy to go with whatever food works out.

Good to see you can now make it Wayno.

We're getting pretty close to a full house - Josh said he might make this one, so if he confirms that's our maximum of 18 people and any extras would have go go on a reserve list and hope someone drops out.

griff wrote:Just checking as to the theme. Is it still international or something else or no theme? Rebecca and I have an international white and an aussie red along with a tassie stickie but could always swap the red. Need to know what to pack

I think you can forget the international theme - actually I don't think there's really any theme, just something bloody good that you think will suit the food and to compare/contrast what others are taking.

Craig mentioned he's taking a Penfolds Bin 389 (didn't say what vintage, but I'm guessing it's recent). I'm taking a late 90s white burgundy to open with (a few people requested to try some of what I scored) and I'll have a hunt around the cellar for something else. I reckon I've got a magnum of 1991 Haselgrove Futures shiraz that needs a look at, or maybe a late 90s or early 00s Aussie pinot if the weather turns stinking hot or we're short on the variety. I had an idea Chris & I were talking at the last offline about something specific for this one, but I've forgotten what it was.

I hate to say it Sarah, but the last '83 Coutet (750ml) I took to an offline (April last year) turned out to be a dud - hopefully yours is better. I might pack my 'genie in a bottle wine' as well just in case we're short on sweeter stuff for the desserts (although that's highly unlikely).

griff +1 - International white, Aussie red, Tassie sticky
n4sir - late 90s white Burgundy, 91 Haselgrove Futures shiraz or a pinot noir
ck - 05 Seppelts Jaluka chardonay or 03 Portree pinot, and a 01 St Peters shiraz or 07 Clonakilla O'Riada shiraz
Paul & Jas (+2) - 2006 JJ Hahn 1914 Shiraz,
Justin - Samuel's Gorge Tempranillo (I hope it's not the stinky 2007 )
Steve
David & Pam +1
Craig D - Penfolds Bin 389 cabernet shiraz
Scanlon +1 - 83 Chateau Coutet Sauternes
Wayno (maybe +1)
Josh


Cheers,
Ian

Great. In that case I shall lock them in. I think the red will match the mains well and although the white wont go quite as well with the entrees, it will be a good contrast to your white Ian.

cheers

Carl

Hi all,
No theme is a good theme to me Justin's confirmed he will bring a Samuel's Gorge Tempranillo, my plus 2 will let us know what they are bringing shortly, and I shall update accordingly.

Re entree's, they've offered to make Jas and I individual entrees if necessary so we don't need to mess everyone's meal up (unless everyone would like the beef )

Let us know!

P

I'll eat pretty much anything... although I am a sucker for panna cotta.

Time to start hunting down some suitable wine...!

Hi Ian

not sure if you got my message but is there any chance to squeeze in matt?

Josh hasn't got back to me yet, so Matt can have the last spot.

As of now all 18 places are taken, and any additional people wishing to go will have to wait for someone to drop out.

Cheers,
Ian

I am thinking of taking an 05 Seppelts Jaluka chardonay (Drumborg vineyard) or 03 Portree pinot (Macedon ranges), for the entree and a 01 St Peters shiraz or 07 Clonakilla O'Riada shiraz for the mains. Any thoughts or requests? I don't know much about the Portree except the label has a trophy sticker from the Macedon ranges wine exhibition 2006. Does anybody know anything about this vineyard and producer?
Looking forward to seeing everyone, regards chris

n4sir wrote:Josh hasn't got back to me yet, so Matt can have the last spot.

As of now all 18 places are taken, and any additional people wishing to go will have to wait for someone to drop out.

Cheers,
Ian

thanks Ian

will bring a backup for the coutet. I hope it's good though!!

n4sir wrote:Josh hasn't got back to me yet, so Matt can have the last spot.

As of now all 18 places are taken, and any additional people wishing to go will have to wait for someone to drop out.

Cheers,
Ian

My +1 is just a tentative - I'll confirm in the next day or so.

Josh has now confirmed that he will definitely go.

I've just got off the phone to update the numbers, and to suit 18 (or more) people they have moved us into the Thomas Cooper Room which has much more space and can seat more people.

At the moment we're booked for 18 people, but if Wayno's +1 (and anyone else) decides they're definitely going before the end of business Wednesday, we can now fit them in.

They've also confirmed they will do a seperate entree for Paul and Jasmine to suit their dietary needs. Otherwise the final menu is:

Entrees:
Baked Duck, Potato and Thyme Terrine or,
Vodka and Beetroot cured salmon

Mains:
Poached beef fillet with a potato mash & gorgonzola butter,
Roasted chicken breast with cauliflower gratin smoked tomato sauce

Desserts:
Apple Tatin with pure cream, or,
Chocolate & cinnamon cheesecake & passionfruit parfait


Cheers,
Ian

Just picked up my bottle, so I'm confirmed on the JJ Hahn 1914 Shiraz (2006).

Ps. No need to BYO glasses to this offline - the venue will supply 4 glasses/person. Just make sure you don't walk out with them this time, OK.

Probably an 05 Rockford BP or 99 Orlando Lawsons from me. +1 still to be confirmed.

Just a side note- I had the beef with the trout and chive mash at a recent function there and it's odd as in ' doesn't quite work' odd. That said the food there is otherwise good.

My +2 will be bringing a 2005 Pierro Chardonnay.

Also, I assume it's a 7pm start?

Wayno wrote:Just a side note- I had the beef with the trout and chive mash at a recent function there and it's odd as in ' doesn't quite work' odd. That said the food there is otherwise good.

Interesting - they said they've always had rave reactions to this dish, but did say they could substitute one of the other sides if we wanted (like the potato mash with gorgonzola butter). Do you think it's worth asking for the change when I confirm the final numbers tomorrow?

PaulG wrote:also, I assume it's a 7pm start?

Yes, 7pm start.

Updated list of what people are taking:

griff +1 - International white, Aussie red, Tassie sticky
n4sir (maybe +1) - late 90s white Burgundy, 91 Haselgrove Futures shiraz or a pinot noir
ck - 05 Seppelts Jaluka chardonay or 03 Portree pinot, and a 01 St Peters shiraz or 07 Clonakilla O'Riada shiraz
Paul & Jas (+2) - 2006 JJ Hahn 1914 Shiraz, 05 Pierro Chardonnay
Justin - Samuel's Gorge Tempranillo (I hope it's not the stinky 2007 )
Steve
David & Pam +1
Craig D - Penfolds Bin 389 cabernet shiraz
Scanlon +1 - 83 Chateau Coutet Sauternes
Wayno (maybe +1) - 05 Rockford BP or 99 Orlando Lawsons
Josh - most probably a french white and some sort of red

Cheers,
Ian

My vote would be for a change of potatoes, but then I'm not a very big fish person

Based on Ian's list, we seem to be short on bubbles so will bring something in that vein also to start. maybe a clover hill.

I also have a nice Albarino I picked up from the east end new varietals tasting that I really liked so probably will bring that also for starters

Looking at the wines coming along I shall opt for a late 90's german riesling and I was going to bring a Clonakilla 2006 shiraz/viognier. I can change the Clonakilla to a late 90's Argentine malbec if ck wants to bring a Clonakilla.

cheers

Carl