Food review by Mark Bradford and wine review by Stephen O'Halloran

Food

Members and guests were met on a cool and cloudy day with a Nepali treat provided by the REX sous-chef, Amosh.

Canapes

We started off with Aloo Chop Nepal style, aka potato croquette. Boiled potatoes were mixed with Nepali spices, coated in flour and fried, and served with tomato chutney. A good match with the German resiling. Second, Amosh presented Pakauda, a flavoursome snack of onions and potatoes mixed with cottage cheese and spices and deep fried. The Pakauda was accompanied by a sesame tomato sauce. Finally, we were given Masyaura soup; a spicy soup served in a cup containing sun-dried lentils. The lentils had many of the members baffled, some thinking it was bacon. The floor was happy with the vegetarian starters on offer.

Main

Amosh presented Khasi Ko Masu – a Nepali lamb curry – served on Ghiu Bhat; Basmati rice sauteed in ghee and cooked in chicken stock. A lovely selection of Nepali spices and not too hot. Some members mentioned that a side of chillies may have been appropriate for those who needed more heat, but Amosh told us that what he presented was typical of Nepal cuisine.  Amosh spoke passionately to the floor about his meal and provided information on the ingredients in great detail.

Cheese

The cheese was selected by Head Chef Rob Doll. It had everybody guessing but the consensus was – correctly – that it was Australian. It was a cheese new to the society I would expect; a Coolamon Cheese Co. soft blue. Coolamon is in the heart of the Riverina between Temora and Narrandera.  The three-month matured artisan cheese from local cow’s milk has a blue vein style; the soft and creamy interior being enhanced by the tang of the blue mould. Overall, it was well-received.

Wine

We kicked off with an Andrew Thomas Semillon, the Braemore vineyard, 2017. An excellent vintage in the Hunter and made by a talented winemaker. Quite frankly I was a little underwhelmed. I think I was expecting too much given the wine’s pedigree, which can often happen. The wine was quite sound, but to me, it just did not deliver in terms of flavour. Was however quite acceptable with the delicious pass-arounds.

Wine No 2 was a German Riesling a Kestener Herrenberg from 2011. The label was impenetrable so I could not ascertain any more information. My pick was that it was a Kabinett. An enjoyable wine, good with the food. Good balance of fruit/acid, not too much residual sugar. Holding together very well for a 12 year old, with no sign of adverse ageing.

Wine No 3. The Deep Woods Margaret River Cab/Malbec 2020 14%. No doubt our Winemaster had a plan for this wine in light of the menu, and it sat comfortably with the spicey main, but it was so clearly drinking before its time. A somewhat curious blend with the Malbec in there and would be interested to see the wine again in 5 years. All the right structures were there, not sure of the % break up between the two. Keen to see in future if the muscular Malbec overpowers the Cab.

Wine 4 the Mader Gewurztraminer 2018. 13.5%  Wow what a wine! The word Gewurz translates into English as spicey, and boy did it fit that description. Upon initial tasting, it nearly blew my head off with its overpowering, perfumed fruit aroma. On the palate, it was exotic, opulent and mouth-filling, where will it go to from here? To continue drinking this little number you really have the tiger by the tail. Anyhow pressing on, the wine was intensely fruit driven, yet without excessive residual sugar. After a while, I became adjusted to its style and soon thereafter I came to the view that it was in fact a very impressive wine, drinking beautifully with the spicy main. Quite an experience, thank you Winemaster.

Wine No 5 was the Tunkalilla Oregan Riesling by Brian Croser, vintage 2011 13%. A well made wine. We had this wine recently and I enjoyed it then as I did today. Quite delightful.  Now a 15yo, but no loss of fruit or acid. Again, a good choice with the spicy food menu.

The final wine on the list was one of my favourites the St Hallets Old Block Shiraz 2002. 14.5%. Excluding the likes of Grange et al, this wine along with Stonewall Shiraz and Elderton Command Shiraz and Grant Burge Meshach Shiraz, are my favourite Barossa Reds. I really enjoyed this wine. Massive fruit and high alcohol, but to me not unbalanced, although some on my table thought the wine was showing hints of unripe fruit, a tad green as they say. Nonetheless, it was in my opinion a classic old-style Barossa Shiraz, drinking beautifully at 21yo.  Still time to go. Thank you Winemaster.

A late entrant for the afternoon was a French St Emilion 2014, via the generosity of Tony Scott. If you like right bank Bordeaux merlot blends, this was your wine.  The wine came out late in the day as I was just about to depart and I overlooked recording the name of this wine. A thousand Pardons. I did however taste a reasonable amount and what stood out was the rich plummy, jammy flavours of the Merlot. From glancing at the label it is my recollection that the Merlot was the predominate grape.  Thank you very much Tony for your very kind gesture.

Edit: The final wine above from Tony Scott was Chateau De Barbe Blanche 2014 (Libournais, Lussac St-Emilion, Grand Vin De Bordeaux)