July is Mid-Winter Dinner Month!

The Committee was looking to arrange the always-popular Cuba Street Bistro once again. But as the saying goes, the best laid plans of best-laid men oft gang awry. The building’s owner decided the chosen date would be a good time to undertake earthquake strengthening so the evening had to be scrapped.

However do not despair! Bistro 52 has been selected as the replacement. This is located in Lower Cuba Street and the Club has been there previously – and it very good it was too. The venue has been booked for Wednesday 19 July, with a 6.00pm start for a 6.30pm ordering of your meal. You will be welcomed with a glass of bubbles! Attached to this Newsletter is a Payment Advice for June 2017 (for both the dinner and your subscriptions). Price for the dinner is $52 per person including corkage – it’s BYO of course.

Note the date – this is a week later than the Club’s usual meeting evening. It’s the first week of the students’ new semester and they are still finalising the menu, but they have never let us down before!

This looks even now as though it will be a definite winner!

Payment Advice for June 2017

Related news

 

2017, Upcoming events

2017

As always we commenced our festivities for this new year with the BBQ at Derek Thompson’s house. On the agenda for the year we have Ata Rangi, and after the success of the last quiz evening, we have decided to try it again.

Upcoming events

Your committee is working on options for the latter part of the year, but these will include the AGM in May, the mid-year dinner in July and the second dinner in December. As a definite, we have Seifried’s from Nelson booked in for August and other projects. We have found that a downside of arranging tastings too far in advance is that situations can change. These have resulted in late withdrawals necessitating urgent substitutes. We are trying not to work too far in advance. As always, we are happy for input from members on future events and tastings.

Cheers
Robin Semmens, Editor

Muse Eatery and Bar –  December 2016

Muse Eatery and Bar - December 2016 dinnerI was a bit nonplussed to pick up my Dompost the other day and see that Muse was “In Liquidation”.  I quickly reassured myself that this was obviously applied to Muse on Allen however and that the Muse Eatery and Bar are going strong.  They are also preparing to give us a great dining experience in December so make sure you get it into your calendar now.  The proposed menu is included below. See payment advice for Nov 2016 which includes the December Dinner.

Pity, I can’t be there, but a Pacific Cruise awaits god dammit.

Menu:

TO START

Selection of cured meats, hams and cheeses, etc.

A selection of cured meats, hams, cheeses, pickles, chicken liver pate, house piccalilli, short rib croquettes, mustards, beef tartar, warmed sourdough.

CARVERY AT THE TABLE

Pure Angus rump cap, served with a selection of sauces and truffled roasties

Grilled salmon with caper and lemon butter, served with baby roquette and pear salad

Milk braised free-range pork shoulder, crackling, apple sauce and roasted carrots

DESSERTS (TO SHARE)

Chocolate profiteroles

Mini Christmas cake

Chocolate truffles

Iced Baileys milkshakes

 

We can cater for any dietary or allergy requirements.

Related news

Condolences, Good Value, Attachments, Alan Scott

The Presidents

Holy smoke, did I just see November 2016 at the top of this newsletter?  Seems you only have to blink and a month has gone by.  Where does the time go?  The only thing that seems to be dragging on is the American Presidential election.  The Lord forbid our club elections should ever be as lively as that election is proving to be.  Quite a bit happening right now with a number of items to address.

Condolences

The Presidents
The Cellar Club Presidents at The Cellar Club’s 25th birthday dinner, The James Cook Hotel, Feb 2006. From left to right Derek Thomson, Ron Thompson, Alan Evans, Wayne Kennedy, Graeme Fountain, Francesca Menzies and John Browning.

It is with deep sadness that we wish to report the passing of one of our Life Members , Ron Thomson.

Ron’s participation in the club dates back to our early beginnings when he was the editor of our newsletters until he relinquished that role to take over as our second President in 1986.

Ron became a life member in 2009 and whilst he has not attended tastings since he moved to Waikanae, he and his late wife Barbara, continued to attend our dinners until more recently when health issues began to intercede.   Ron continued to provide occasional pieces on New Zealand wine history which ran in this newsletter a little time ago.  Our condolences go out to his many friends in the Cellar Club.

And before anyone points out the issue of spelling I am aware that the “p” has slipped.  It is Ron Thomson and Derek Thompson, I just couldn’t change it in the jpeg.

Good Value at the Wine Club

A committee member was interested to hear one of our new member’s comment recently about the ‘good value’ you get from our wine club, and we thoroughly agree.  Just look at the Hunters meeting, all those good wines for less than $15 per bottle.  You won’t get that in a Supermarket.

Attachments

Allan Scott was involved in the first planting of vines in the Marlborough wine region in 1973.
Allan Scott was involved in the first planting of vines in the Marlborough wine region in 1973.

There are several attachments to this newsletter; firstly the payment advice for Nov 2016 which includes the December Dinner; and secondly the menu for Muse in December.  There is a third attachment which honours the achievement of one of the Clubs very early members.  Sharyn Evans was a member of this club way back in the formative years.  She has recently retired after 47 years as a violinist with the NZSO.  I attach an item from the Orchestra’s programme notes a couple of weeks back.  Just emphasises what a talented membership we have had and still have.

Allan Scott

Members may have read the weekend magazine from the Dompost, which featured  an article on Allan Scott.  It mentioned he’d be giving a talk about his new book ‘Marlborough Man’ at Unity Books at 12 pm on November 11.  Just in case anyone is interested.  The item was too long to include in the newsletter.

Cheers
Robin Semmens, Editor

Related news

Lorkin quote, Where does the time go?

Lorkin quote

2016-06-3-5751105912f05“It’s easy to become a Riesling recruit without sending your wallet sideways. You’ll find yourself ticking boxes all over the show. Green apple, check. Lime, check. Lemon verbena, check. Raindrops on hot rocks, check. Long, lean, stylish and elegant, if there were such a thing as Riesling royalty in Marlborough, the Hunter’s household would be the full polo team. Sniff, sip, savour.”

With regard to the Lorkin quote above can I say that I have never yet tasted “raindrops on hot rocks” in any wine I have consumed over the years. Perhaps with my lack of expertise on the subject, I just haven’t recognised it.

Where does the time go?

After this week’s tasting, we only have the Festive Wines and December dinner to see out the year. It’s been a good year, though, let’s hope we can do as well in 2017.

Cheers
Robin Semmens, Editor

Related news

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

Condolences, Dinner, Elderton Wines

Condolences

The Cellar Club would like to express its deepest sympathies to Dennis Mann and his family on the passing of his wife Junette last weekend. I understand several of Dennis’ close club friends will be around to support Dennis, and we look forward to welcoming him back to tastings when he feels up to it.

Dinner

condolences-dinner-elderton-wines577e19462ed7cGreat response for the dinner this month, clearly a good choice. I am sure we will all enjoy the event.

Elderton

Please note the programme change for August. While we might be disappointed to miss Peter Lehmann at this time, I have it on good authority that Elderton produce some really fine wines and will be a very suitable replacement, after all it is the Barossa. (Having said that one of the very few wines I was unable to drink was produced in the Barossa Valley, but that’s another story)

Cheers
Robin Semmens, Editor

Related news

Second half of the year – Editor

Lineup

2016-04-27-57212e0c27865We are coming into a great second half of the year for club members. With the line-up over the next few months including Foxes Island, dinner at Logan Brown, and then Peter Lehmann, Squawking Magpie and Jane Hunter. Phew.

Dinner & subs

There are a couple of attachments to this newsletter. There is a payment advice which includes the June meeting, the July dinner and, it’s that time of year again, subscriptions. Please print off the form and bring it to next week’s tasting. Alternatively, you can arrange payment direct to the Club bank account as set out on the form.

Dinner menu

Also attached is the menu for the July dinner. No point trying to resist it, just come along.

Cheers
Robin Semmens, Editor

Related news

Dinner review – 1841 Bar and Restaurant

Dinner review

A great turnout made for a great evening. The staff and service at 1841 was as good as we’ve come to expect anywhere in town.

Members and guests were welcomed with a glass or two of Paul Bur sparkling then treated to Johnsonville’s finest array of fresh wholesome entrees and mains. Interesting was that most tables ordered everything on the menu. The vegetarian rice rolls served with an Asian dipping sauce was as fresh as you could get. Those ordering the chowder left nothing, even the crispy tortilla basket in which it was served was gone.

you may have been forgiven expecting mains to be smaller for a large group. The truth is the mains were fantastic – beautifully presented, great flavours (I shared my wife’s pork), leaving us needing a break before dessert.

The desserts and cheese board topped off a great evening.

Congratulations to the staff and chef at 1841 for a great meal.

Cheers Steve 

 

  • Wed
    09
    Dec
    2015

    Xmas dinner - 1841 Bar and Restaurant

    7:00 - 10:00 pm

    1841Venue: 1 Disraeli St, Johnsonville

    Cost: Members & Guest $45

    Menu: 

     

     

    To start

    Beef Skewers (gf)
    Half a dozen served with satay sauce

    Vietnamese Rice Rolls (gf)
    Homemade vegetarian rice rolls served with an Asian dipping sauce

    Seafood Chowder
    Served in a crispy tortilla basket

    Mains

    Phillip Street Fettuccine (v)
    Olives, sun-dried tomato, pumpkin & spinach tossed in rocket pesto

    Pork Belly (gf)
    Pork belly served on mash with homemade coleslaw, apple sauce, red wine jus & crackling

    Fish of the Day
    Served with mash, sautéed cabbage & bacon, topped with homemade salsa & hollandaise

    Seton’s Sirloin (gf)
    200g served with rosemary potatoes & a fresh garden salad. Topped with mushrooms & béarnaise

    Dessert

    Cheesecake of the Day
    Served with ice cream & fresh whipped cream

    Lemon & Passionfruit Mudcake
    Served with ice cream & fresh whipped cream

    To Finish

    Cheeseboard
    A variety of cheeses, crackers and fruit
    Tea and coffee to order

     

     

    1841Menu-18  1841Menu-34

     

Related news

2015 in review

Usually, I find this a time to reflect on what the year has offered. Following on from the regular BBQ in January we started off with a few hiccups in our arrangements. Nevertheless, tastings began on a high note in February with Ash Ridge from Hawkes Bay. March saw another late change, but an enjoyable evening was possible with club members presenting wines from our cellar. April allowed Ohau Wines to introduce us to some interesting local wines while May was, of course, our AGM.

Things really got rolling in June with Taylor Brown, who are the NZ agents for Brown Bros and Taylors from Australia. They presented mainly Taylors as we had quite recently shared an evening with Brown Bros. July took us to Bistro 52, WelTec’s training restaurant for our mid-year dinner while August showed the enjoyable wines of the well-established Wairarapa winery, Gladstone. September was a highlight with the iconic Hawkes Bay producer Craggy Range, followed in October with Man O’ War from Waiheke Island. The tasting year finished with festive wines presented by Macvine International.

Your committee are pleased with the programme and hope everyone found something to enjoy.

Only the dinner to go to complete a very successful year. We have had some great tastings in enjoyable company. Unlike Susan Devoy, I am happy to offer my best wishes for the Christmas season.

Cheers
Robin Semmens, Editor

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

Related news

Options, events, & pouring – From the Editor

Interesting options

The year speeds by, but there are still interesting options for Cellar Club members. With Man O’ War, November’s festive offering and the December dinner still to come, there is much to look forward to.

Future events

Members might note that we are being a little less forthcoming with details of future events. We have found this to be a testing year with a number of presenters dropping out after tastings have been arranged. With this in mind, we are waiting until a little closer to an event before finalising arrangements. Despite this, we have plenty of interesting events in prospect. We have quite a number of producers contacting us wanting to present, and we are well placed for future tastings.

Pouring at tastings

NB, The committee think 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 will give it a go at this month’s meeting and see how it works. On the subject of pouring, we always welcome assistance. If you are happy to pour at a tasting please let someone on the committee know.

 

Cheers
Robin Semmens, Editor