Events
IWFS Victoria (Australia)
Calendar of Events – 2025
(Version 15/02/2025)
1. Food Masterclass – Sunday, 9th February (Max - 20 attendees)
Theme: Mexicana; Venue – Camberwell; Organisers Elizabeth Peddey & Elliot Miao
2. 1st Quarter Function – Wednesday, 26th March (Dinner – Max 22 attendees)
Venue: Bacash; Organisers: Tracy Dillon and Elizabeth Peddey.
3. Small Format Dinner – Tuesday, 29th April (Dinner - Max 12 attendees)
Venue: Auterra; Organiser: Erik Lehnacker
4. 2nd Quarter Function – Tuesday, 3rd June (Dinner – Max 22 attendees)
Venue: Baix; Organisers: Rachel Wellam and Edwina Montgomery
5. Wine Masterclass – Sunday, 6th July (Tasting - Max 18 attendees)
Theme: Reisling; Venue: Sth Yarra; Organisers: Erik Lehnacker, Tim Probert & Tracy Dillon
6. 3rd Quarter Function - Andre Simon Dinner Black Tie: Wednesday, 6th August (Max - 30 attendees)
Venue: Cutler and Co. Organisers: Erik Lehnacker and Graeme Edwards.
7. Small Format Dinner –Tuesday, 23rd September (Dinner - Max 12 attendees)
Venue: Scopri, Organiser: Graeme Edwards
8. Specialised Tasting Dinner –Tuesday, 21st October (Dinner - Max 12 attendees)
Theme: Burgundy: Venue: tbc; Organiser: Erik Lehnacker & Tracy Dillon
9. 4th Quarter Function – Tuesday, 18th November– IWFS Victoria End of Year Function. (Dinner – Max 24 attendees)
Venue: tbc; Organisers: Rachel Wellam, Tim Probert and Elizabeth Peddey.
February Events
Dear IWFS Victoria Members,
For our first function of the year on Sunday February 25th, we have chosen to reinstate the perennial favourite Members Cook-Up Lunch. If you’ve been to a Members Cook-Up, you’ll already know how wonderful they are. If you haven’t, they are not only great fun, but highly polished events.
This Cook-Up will be held under a marquee in the beautiful summer gardens of the Peddey residence in Elwood. On the day we will be treated to a glorious late summer lunch delivered by a band of talented IWFS chefs. The more relaxed format is also an opportunity to be more flexible with the selection of wines on offer and include a tasting of a few special single bottles.
Some members unfortunately missed out on our November function at Lee Ho Fook. Chef Victor Liong’s modern take on Chinese cuisine proved the perfect companion to a pair of Champagnes, aromatics and a Grand Cru Burgundy. This included a spectacular pairing of a Selosse Champagne with Victor’s Warm Hervey Bay scallops, silken tofu and soy brown butter – absolutely sublime, a match made in heaven! A copy of the menu is attached for your records.
Selosse Champagne is one of the world’s rarest and thus most expensive wines to source on a restaurant menu, with another of Selosse’s cuvees recently spotted on the Stokehouse menu at an eye watering $940/bottle. The opportunity to access rare and high-value wines like Selosse and Grand Cru Burgundy at cost price, and to share these in the company of others in a perfect drinking window, is one of the great benefits of your IWFS membership. With this in mind, I do hope that you can join for the first function of the year to enjoy in some spectacular wines paired with cooking provided by IWFS’s talented chefs.
Please reply by email as soon as possible if you wish to attend as the function is limited to 30 guests.
Warm regards
Yvonne
Yvonne Wallis
Cellar Master and Secretary – IWFS Victoria