Mid-year Dinner – Logan Brown

mid-year-dinner-logan-brown57a812c61dc4641 members and 7 guests attended the dinner at Logan Brown.

It was a good night out for the most part, but there were some issues. Wayne has emailed Steve Logan to give feedback on the issues which were mainly around time between courses and timing between different tables. Steve has replied to say that the main issue was our large booking plus other customers on the night meaning a fullish restaurant.

We accept that there were difficulties with numbers but felt that an establishment such as Logan Brown should have been able to cope, particularly as they knew the numbers up front.

The Allan Scott bubbles were very good value and the food was wonderful but some of the tables were cramped and there was at least a 60-minute wait between courses for some tables. It appears that the Maître D tried to suit everyone by interspersing our orders between orders from other customers. The staff serving at the tables were fine, and Steve assures us that our custom was valued. We may have to give them another chance to redeem themselves.

Related news

Discounts, dinner, payments & pourers

macvine2

Great discounts on premium wines

Good grief, less than two months to Christmas, but a couple of great events to round off our 2015 calendar. The Festive wines tasting looks impressive and as mentioned above look for some great discounts on some premium wines. As an example, they will be offering a $45 discount on the Dumangin Vintage 2003.

1841 Bar & Restaurant

1841The December dinner at 1841 Bar & Restaurant should also be fun. It’s great that we can do BYO in a pub environment. We will be away from the general patrons and the menu looks just fine, so don’t be put off, we are going to enjoy ourselves, as we usually do.

Nov bubbles and Dec dinner

We’re getting ready for a busy season with Nov bubbles and Dec dinner.

To show your support, please complete the payment advice form and either pay online or bring the form and payment with you when you come to the November tasting.

This allows us to get a guide on numbers for the dinner. As mentioned on the form, please complete and bring it with you in November. If you can’t attend please send to Wayne as outlined.

20141112_204626Make it easier for pourers

NB, Last month it was suggested that it might be helpful at tastings if people could send their glasses to the centre end of the table to make it easier for pourers. We had some success with this last month and will persist. Please make every effort to make things easier for the pourers.

Cheers
Robin Semmens, Editor

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Looking Forward – Nov 2014 – Advintage

advintage-logo-headerBlush, bubbles & stickies – Advintage

We will have John Macpherson (Mac), most probably accompanied by John Kemble, for this meeting. I think they enjoy the trip as much as we enjoy having them.

Your committee have asked Mac to refocus on bubbles rather than the wider “Festive Wines” from last year. The evening will probably include a blush bubbly and a sticky as festive with straight bubbles filling out the offering.

We don’t have a list of wines at this point but we are sure that the evening will be the usual high level tasting that our November meeting has followed in past years.

Related news

In the News: Dec 2012

During the bubbly evening several people asked about recipes for a couple of the food items offered. So rather than news, we thought people might be interested in the following:

lemonyoghurtminimuffinsLemon Yoghurt mini muffins

  • 1+3/4 cups sugar
  • ½ tsp salt
  • rind of 2 lemons
  • 1 cup oil
  • 2 cups self raising flour
  • 2 eggs
  • 2 – 3 tbsp lemon juice
  • 1 cup Greek lemon or unsweetened yoghurt

If you have a food processor, use it to mix this, since it eliminates the need for grating the lemons.

Put the sugar into the (dry) bowl with the metal chopping blade then peel all the yellow peel from the lemons, using a potato peeler. Run the machine until the lemon peel is finely chopped through the sugar.

Add the eggs, oil and salt and process until thick and smooth, then add the yoghurt and lemon juice and blend enough to mix. Add the flour after measuring it carefully by spooning it into a cup from the flour packet. Do not shake the cup to pack it down, and do not press it in.

Process just enough to combine the flour with the rest of the mixture. If you are mixing it in a bowl, grate all the coloured peel from the lemons, and beat it with the oil, eggs and sugar ingredients, in the same order as above. Pour the mixture into mini muffin tins. Bake at 180 C for 30 mins or until a skewer comes out clean. Leave to cool before carefully turning out onto a rack.

prawnpatePrawn Pate

  • 250 cooked prawn meat
  • 50g butter
  • 60g cream cheese
  • 1tbsp mayonnaise
  • 1 sml garlic clove
  • pinch nutmeg
  • 2 tsp lemon juice
  • drop of tabasco sauce

Whiz together, season to taste, refrigerate.

Glancing Back: Dec 2012

A great evening, thoroughly enjoyed by the many who attended with a polished presentation by John MacPherson, ably supported by John Kemble. A lovely selection of  methods and champagnes which included:

  • Cuvee Loraine Blanc de Blanc Brut NV (Quaffer)
  • Villa Sandi il Fresco DOC NV
  • Quartz Reef Brut NV Central Otago
  • Roederer Estate Brut NV
  • Champagne Lanvin Brut NV
  • Champagne Lombard & Cie Brut NV
  • Champagne Louis Roederer Brut Premier NV
  • Champagne Louis Roederer Brut Rose 2007

The Club is indebted to Mac for his generosity in providing many of the wines without cost to us.

 

From the Editor: Nov 2012

November Bubbly and December Dinner

Thanks to everyone who has responded to the request to let us know if you are attending the following two meetings. Numbers currently stand at 39 for each event.

Our target has been for 50 for Bubbles and 45 for the December Dinner. Anyone who hasn’t responded is welcome to do so, it would be great to have final numbers as soon as possible.

We are happy if you have friends who would like to participate, particularly for Bubbles, but please let me know. If there is too much interest we might have to put a limit on attendance.

Please remember that the Club is looking at ways we might increase membership. If you know anyone who might enjoy wine tasting, please encourage them to give it a try.

Cheers
Robin Semmens, Editor

 

Bubbles night with John (Mac) Macpherson from Advintage

advintage-logo-headerNext event – Bubbles night with John (Mac) Macpherson from Advintage

Presenter: John (Mac) Macpherson, Advintage

When you’re a wine store based in the sleepy but ever-so-slightly pretentious Hawkes Bay village of Havelock North (pop. 10,000) and you ship thousands of cases of wine nationwide each month, you must be doing something right. Right? Read the rest for yourselves.

Date: Wednesday November 14, 2012

Time: 7.45pm for 8.00pm

Venue: Johnsonville Community Centre Hall, Johnsonville

Door charge: Members $20, Guests $25

Note:

This promises to be one of those rare nights you will talk about to your friends and other members for years.

You will need to book for this tasting.

If you haven’t done so, do it now. Let Robin know by contacting him at semmens@xtra.co.nz.

Recent posts:

Cup Bubbling Over – the Advintage story

Next event, Advintage Nov 2012

Looking Forward – Bubbles and Dinner

Bubbles night with John (Mac) Macpherson from Advintage

From the Editor

Thank you everyone for sending in your responses for this month’s bubbles tasting and the dinner in December. We have closed the numbers for this week’s tasting and all that remains is for you all to come along and enjoy yourselves. There are still a couple of spots left for the Dinner if you wish to come or bring some guests. But you need to let me know ASAP.

Start time is 7:40pm for an 8pm start.

If you are attending either the November or December functions can I ask you to complete the attached form and bring it along with your payment to the November meeting. If you are only able to come to the December dinner, can you either send your payment to Wayne by the 26th November, or pay the money into the club bank account and let Wayne know [full details are on the form]

Thanks … Robin

Looking Forward: Bubbles and Dinner

advintage-logo-headerNovember – Bubbles with John (Mac) McPherson

Still working on the detail for this evening but be assured it will be special. The wines are not yet finalized but we are working on a catering package and looking into the purchase of flutes so that we will not have to rely on others providing them when we have bubbly evenings.

The door price will be the usual $20 for members and $25 for guests. Whilst we plan to cater for nibbles members should ensure that eat before the presentation as this is another evening where the quantity of wine tasted may exceed the average.hazel

December – Christmas Dinner

Wednesday 12 December Hazel Restaurant, Marjoribanks Street, Wellington

It’s time to update everyone on our plans for Christmas. You will see from the menu below that it has some interesting choices that I feel sure will go well with those special wines in your cellar.

The club is planning to provide a small subsidy to your meal as well as providing its customary glass of bubbles when you arrive. The final cost to you will be determined at our next committee meeting, but I can tell you that the entire meal will cost you no more than $55 per head.

Hazel Restaurant have said if our numbers reach a minimum of 45, we’ll be able to have the restaurant to ourselves, so we do encourage you to come along and socialise with your fellow club members. So they can determine whether to continue to block out the restaurant, Hazel are keen to have an early indication of numbers.

Please let us know whether you’re likely to be attending, either by emailing Robin or letting us know at the club’s Bannock Brae tasting next week.

Hazel Christmas Menu

Entree

Roasted asparagus, forest mushroom salad with grilled pumpkin, buttered green beans & goat feta

Ginger n’ rock sugar glazed turkey breast, asparagus & grapefruit salad

Beef tenderloin, smoked red onion & sweet pepper, tomato relish

Main Course

Prime pork fillet with smoked nectarine, champagne ham stuffing, blackberry sauce, orange kumara gratin & wilted spinach

Seared salmon fillet with warm potato, confit fennel, pepper salad & almond puree

Prime beef fillet & zucchini fritter, grilled asparagus, baby carrot & sauce bearnaise

Dessert

Apple mousse with toasted honey syrup apples & blackberries

Hazel Xmas pudding with manuka honey ice cream, praline & vanilla anglaise

Basil pannacotta, kaffir lime flavoured strawberries & lemon mousse

Tea and filter coffee

 

 

Saint Clair & Hamish Clark – Glancing Back, March 2012

saintclairAn excellent presentation enjoyed by all who attended. We have had some difficulty tying St Clair down but it was well worth it in the end.

The Club enjoyed the content of Hamish’s discussion as well as the excellent wines. Well done to those who organised this evening.

Wines presented included:

  • Vicar’s Choice Sauvignon Blanc Bubbles 2011
  • Marlborough Premium Gruner Veltliner 2011
  • Pioneer Block 18 Snap Sauvignon Blanc 2011
  • Marlborough Premium Chardonnay 2011
  • Marlborough Premium Pinot Noir 2011
  • Reserve Merlot 2008
  • Pioneer Block Syrah 2010.

 

Glancing Back – Dec 2011

Bubbles with John Forrest

What a great night. Numbers were a little down on previous November Bubbles events, but those that attended were rewarded with a top class tasting.

We kicked off with some stills from the “Doctor” series. The purpose of this series is to create pleasant drinking wines with a
lower alcohol content. Something people can enjoy without being so concerned with the effect of the alcohol. Better health wise.

He then followed with three bubbles; Brigit, Doctors Remedy and Bubbles for Beth. All were pleasant, the Doctors remedy followed the lower alcohol theme, but the real surprise for most was the Bubbles for Beth. This was Syrah based and a red, but met with great approval. Members were more than pleasantly surprised that a bubbly based on Syrah was so enjoyable, a lovely drink to have over the festive season.

forrest-banner-vineleaves

In the second half of the meeting we sampled a Duval-Leroy Fleur De Champagne, a Jean Marc Vigreux Frere, and a Mumm Cordon Rouge Brut NV. Brigit Forrest had arrived by this time and enjoyed the tasting with us. John provide comment on these wines.

A totally enjoyable evening was rounded off with a Forrest botrytis Riesling, accompanied by a rather lush fruit cake provided by Cecilia Parker.