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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.

May Events

May 24, 2022
Theme 2nd Quarter Function
Venue Aru
Date May 24, 2022
Time 7pm

For our second quarterly function of 2022 we took members to arguably Melbourne’s hottest new restaurant, Aru.

On the night chef Khanh Nguyen provided a master class in blending Southeast Asian flavours, native Australian ingredients and ancient techniques to produce a perfectly balanced riot of flavours and textures. These were perfectly matched with a broad array of great wines from our cellar.

Many of the members who attended the function felt it was the best IWFS function that they could remember, with some of the best wine and food pairings yet delivered at a function. Of the many memorable dishes, the stand outs were Dry Aged Duck, Quandong, Black Cabbage, Bamboo and Clay Pot Broken Rice, Duck Fat, Sausage, Egg Yolk served with a 1999 Domaine Pierre Damoy Chapelle-Chambertin Grand Cru and a 2010 Curly Flat Pinot Noir The Curly, and the dessert of Tapioca Pudding, Butterscotch, Banana, Wattle Honeycomb paired with NV Pennyweight Gold XO.