At a private gentlemen's club
" Chef Peter Kudler and his culinary team presented a delightful six-course menu "
The Bailliage of South Australia celebrated its Chapitre with a Gala Dinner at a private gentleman’s club which was founded in 1863 for members of the Adelaide “establishment”.
As we arrived glasses of chilled Daosa Natural Reserve NV welcomed us with delicious canapés: smoked salmon rillette; chicken and porcini tartlet and oysters mignonette.
The Induction Ceremony was held in a room elegantly decorated with table flowers and banners complementing the beautiful historic interior.
Bailli Délégué Norm Harrison acted as Inducting Officer. He was assisted by Bailli Serena Harrison-North and local Bailliage officers.
A total of 24 awards were presented, promotions announced, ribbons issued, and new members inducted including 10 new OMGD (Ordre Mondial des Gourmets Dégustateurs) members.
Chef Peter Kudler and his culinary team presented a delightful six-course menu with perfectly-matched wines.
hazelnut emulsion, pumpernickel crumb
Project Lambrook Chardonnay 2018
celeriac puree, club cured bacon
Rieslingfreak Winery No.5 Riesling 2018
Breast of duck
braised witlof, pommes gratin
Poggerino Chianti Classico 2016
Rhubarb bavarois, tuille
Rieslingfreak Winery No.8 Schatzkammer Riesling 2016
Alexandrina black wax cheddar (24 month)
Seppeltsfield Muscat NV
It was an evening much enjoyed by all for being full of camaraderie and having excellent food and perfectly-chosen wines.
Vive la Chaîne!