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WA Branch News #4/24

Greetings All,

Our last three events have been very different from what we have been used to and no doubt many members have been travelling and indulging in different locations and foods as well.

The last newsletter covered our Moroccan experience and since we have enjoyed a cocktail event at Mas Vino in the Pan Pacific. This was Spanish tapas style with a central grazing table filled with delectable delights and paired with outstanding Spanish wines. We also enjoyed some hot dishes at tables. As I mentioned, this was in the now closed vegan Ten Acre restaurant so the same booths were in situ. It was great to see some new faces as well known ones.

Thanks to Iain McDougall for organising this and for MT for providing a couple of extra wines.

Last evening, we enjoyed a sumptious seven (7) course omakase evening at Ichirin. We started with a Japanese rice beer or sake followed by a cracker of a German Riesling. These were paired with two delightful dishes as follows:

Course 1: Aburi Sashimi of the Day with Salad Tosazu Gelee

Wine: Beer-Echigo Koshihikari Rice Lager, Japan Or Sake-Kizakura Tokusen Hana Kizakura Junmai Ginjo 300ml, Japan

Course 2: White Fish, Scallop, Zucchini Chicken Mince Ankake in Bonito Broth

Wine: 2021 Robert Weil Kiedricher Riesling Trocken, Rheingau, Germany. Bright, lively fruit, well integrated, balanced acidity, and a stately Baroque body. Classic stone fruit aromas, and lush citrus flavours are woven into a refined minerality.

Course 3: White Fish Karaage, Aonori Crumb

Wine: 2019 The Starting Point Riesling , Ningxia Mengyuan, PRC. Smells of sweet stone fruit and honeydew melon, with a whiff of that tell-tale Riesling diesel aroma. It is smooth, with pleasant acidity and a hint of pepper.

Course 4: Teriyaki Kingfish, Mandarin, Tosa Eggplant

Wine: 2021Bogle Pinot Noir, California Bright with cherry notes, floral aromatics, hints of sweet herbs and an elegant finish

Course 5: Margaret River Wagyu MB8/9 with kakiage Onion

Wine: 2021 Rockford Moppa Springs GSM, Barossa Valley. Dark fruit, barrel spice, medium bodied, easy drinking but with enough body to stand up to a hearty meal

Course 6: Temaki Eel with Cucumber

Wine: 2021 Rockford Moppa Springs GSM, Barossa Valley. Dark fruit, barrel spice, medium bodied, easy drinking but with enough guts to stand up to a hearty meal

Course 7: Walnut Ice cream

Wine: Cascina Barisel l’Avija Late Harvest Dessert Wine, Italy

As I have said this was formerly Marumo’s and is an excellent Japanese restaurant with specifically Japanese dishes. Chef Shiro is a whizz to watch as he cleverly prepares and plates the dishes. He was so skilled how he, along with his staff of four, managed outside patrons and takeaways whilst ensuring we were very well attended.

Ichirin can seat 22 inside with room for a further12 on the veranda outside. It is not licenced and does takeaway. They require some notice for an omakase menu but there is a good choice of traditional dishes.

Thanks to Ann Marie Muscara of la Vigna for the wine selection and Michael Tamburri for wines and pouring on the night. A delicious and cosy evening.

NEXT!!!!

WINEMAKER’S DINNER

Yes, it is our annual Winemaker’s Dinner once again and we are delighted to have secured winemaker & CEO Tom Hill from Juniper Estate Winery.

The Juniper ‘Estate’ vineyard (formerly Wright’s) was planted in 1973 and, together with Vasse Felix, Cape Mentelle, Cullen, Moss Wood and Woodlands, is one of the founding vineyards of the region.

Juniper was established in 1998 by the late Roger Hill and his wife, Gillian Anderson, with the intention of producing wines which rank among the best to come from Margaret River and beyond.

In 2017 Gillian and Roger’s sons, Nick and Tom, took over the running of the business with the same ambition to make great wines from their own vineyards. After mentoring Tom for five years, Nick moved on and Tom has assumed the role of CEO.

Tom Hill studied winemaking at the University of Adelaide before working in France across two harvests in 2008 and 2009. He moved to Melbourne in early 2010 to further his winemaking career, basing himself in the Yarra Valley for the next seven and a half years. Lured home to the family business on the promise of “not a lot of work” and a “heap of money” (or was it the other way around?) by his brother at the end of 2017, he hopes to realise his family’s vision to make wine that ranks among the best in Margaret River.

Juniper Cornerstone Wilyabrup Cabernet Sauvignon 2016 named in the Top 100 wines of 2023
One of 10 Margaret River wineries to be placed in Halliday’s Wine Companion Top 100 Wineries 2023 as selected by Campbell Mattinson.

They picked their first grapes of the 2024 season in mid-January - Chardonnay - from their vineyard on Tom Cullity Drive. This is the first time they have ever picked grapes in January, so it has been a very early start to vintage.

Next Events

10^th July Lu Lu’s in Perth : This is small French restaurant in Bulwer St. Exact details need to be confirmed.

31^st July (Wednesday): AGM: this commences at 6:30pm and will be at the RAC Arena in the Indigo Room. The meeting last for 30 minutes followed by complimentary food and wines to members. Parking: access & departure is easy as it is under the venue and is a hop and step to the train station for those wanting to use this.

Your Committee

Executive	Committee
President: Mr Stephen Newlan	Mr Michael Tamburri
Vice President: Mr Iain McDougall	Ms Janice Teo
Secretary: Mr Graeme Sassella-Otley	Mr Neville Stewart
Treasurer: Mr Anthony Muscara

November Events

November 19, 2012

Theme	End of Year Black Tie Event
Venue	Lake Karrinyup Country Club
Location	North Beach Road, Karrinyup
Date	Nov 19, 2012
Time	6.30pm for Welcome Drinks

It was indeed a very special occasion when members of the Western Australia Chapter of the IWFS and their guests met at the richly decorated Lake Karrinyup Country Club for their year-end, black-tie event on November 19, 2012.

It was not only to celebrate their first birthday of their new Chapter, but it also meant that this milestone signalled the end of its probationary period which began a year ago when they were awarded their Provisional Charter in October 2011.

As such it was a very happy and proud moment for Founding President Ulrich Kunzmann when he was able to, on behalf of IWFS’ newly elected worldwide Chair, Yvonne Wallis, to present to his members their now official Branch Charter. He was also very pleased to announce that since starting with some 16 Founding Members, the Charter’s membership had grown by now to more than 55 members.

The theme of these celebrations was a focus on Youth, and as such we were very lucky that, through a relevant sponsorship from our “Youth Development Fund”, we had the privilege of the highly decorated “Australian Culinary Federation’s National Junior Team” to present us with a fabulous menu. A brief story about this team goes as follows:

It may well be that already back in 1900, sportsman-like ambition was the driving force behind the launch of the first International Exhibition of Culinary Art (IKA). At any rate, the IKA has been the Mother of all exhibitions of culinary art ever since. It is the oldest and also biggest exhibition of its kind in the world, and owes its tremendous prestige to the ambitions of its participants that deliver top performances every time. Unlike in sports, the aim is not to achieve superlatives in speed, height or distance. Good taste is the key to success in this Olympic discipline – paired, of course, with precision, time management and the art of presentation, as who could possibly enjoy a hot dessert if it was served cold or before the main course?

This show, which started as a presentation of traditional and modern culinary art, was virtually bound to evolve into a contest. The chefs’ team spirit was awakened and almost instantly, national teams were formed who developed an appetite for a peaceful competition. With approximately 8,000 sqm of exhibition space, the IKA instilled a certain degree of awe right from the outset in 1905. Over the years, the presentation options were further refined and adapted to the challenges and requirements of the chefs.

The mastermind behind the IKA/World Culinary Olympics is the VKD, the German Chefs’ Association: it has been at the helm of organising this culinary exhibition and ensuring its spectacular success. These days, the IKA/Culinary Olympics, attract more than 40 nations (2008) and well over 1,200 participants. Consequently, it comes as no surprise that securing a place on the winners’ podium of culinary artists is as sought after as in the sports disciplines. After all, these Olympic contestants are true all-round artists: they require great practical skills, must be able to succeed as a team, prove their management skills and – last, but definitely not least – display their formidable creativity. In other words: they are chefs. True master chefs.

At the World Culinary Olympics 2012 held in October in Erfut Germany, the Australian Junior team won a gold medal in the Hot Kitchen, the only gold medal in this category, and a Silver Medal in Cold Table Presentation. Management & the team were ecstatic about the result where they were eventually ranked sixth in the world, the best ever Australian result.

Continuing with the theme of emphasizing Youth, we were, after the first course had been cleared, treated to an absolutely astounding rendition of part of Bruch’s very demanding violin concerto by 12 years old prodigy Emmalena Huning. The immense talent of this young lady and her virtuoso play were duly acknowledged by a standing ovation by the very appreciative audience.

Through the kind invitation of our Mike Tamburri we had the pleasure of the company of either the owner or the wine maker of four of the vineyards whose wines we were tasting to-night. As such it was an added bonus for us when they all gave us a brief discourse on their wineries and their particular drop we were enjoying throughout the evening.

The celebrations ended when Patrick O’Brien, team leader of the Junior Team, introduced each successful member and, to great acclaim, they each received an individual certificate.