Date:Thursday 2 December 2010
Time: 12:00 pm for 12.30 pm start
Venue:Three Fish.
3 / 1 Ocean Grove Ave, Cronulla. Ph: 9523-4888. www.threefishseafoodgrill.com.au

Cost: $120 Members and non Members

Bus: No Bus

Guests are most welcome
RSVP:David Melville by 7pm Monday 29 Nov.
E: melvilles@email.com. T: 9543 2609. SMS: 0418 191 318

Guests and prospective members are encouraged.

This Meeting: Three Fish
Chef Todd was previously at Three Brothers (Trois Frere) and owner Chris Carroll had the dining room at Kareela Golf Club for some time,
moreover he is a long standing member of Illawarra B&B, so he knows exactly what we want, and is keen to show us a good time (in the nicest possible way). Chris has put a lot of thought into hosting us. Now I need to explain about entrée, which will be freshly shucked oysters, done in front of you by an expert who will be demonstrating award winning style, with a choice of a couple of varieties/locations and with various tasting sauces available. This will be eaten canapés style from 12.30pm on, with the sparkling and/or white wine – before we sit down for the main course at 1pm. So if oysters are not your thing and you want something in lieu, just let me know by RSVP time. A great Christmas meeting in prospect, near the water, but at a safe distance from it (members of longer standing will understand that significance). Just don’t miss it.

Last Meeting: Samuels Restaurant.
After a delightful bus trip down via the Sea Cliff Bridge in perfect weather, 13 members and 2 visitors descended on Samuels via the bus stop right at the door. With the place to ourselves a selection of delectable canapés accompanied our sparkling wine, Yarra Burn Premium Cuvee Brut (Vic). Entrée of Seafood San Choi Bao was popular with the white wine, a Jim Barry Watervale Riesling 2010 (SA). Main course was pan-fried pork cutlet (mmm – pork products), with Marsala & peppercorn sauce and a selection of sides. The masked wine was Devils Corner Pinot Noir 2009 & 2010 (13% ABV, Tas). Modesty almost forbids me from disclosing muggins as the winner of the HA on 85 points, from Peter Rozea on 73 and Peter Denham on 70. Thanks Curt for not telling me anything about the masked wine (at my request). Dessert followed, a house-made parmesan gelato with crisp grissini, accompanied by Seppelt Original Sparkling Shiraz 2006 (Vic). Many thanks to our chef Grant behind the scenes and Peter who took great care of us in front of house on his own with good grace, good humour and most professionally. Members obviously agreed with me rating this a ‘hidden gem’ – it leads all scoring categories for the year to date except dessert (which is down to my deliberate choice of a challenging one, which divided opinions, some loved it and some hated it, with few in between). Several have admitted hazy memories of the trip back (asleep?), including me, so it must have been a great day. Several comments mentioned re-visiting this venue, so please mention the B&B lunch when you do – it makes it easier to get in if that gets known. The experiment to move away from Melb Cup week lost as much as it gained, so though worth trying, doesn’t make enough difference to do again.

News:Reminder that our March meeting will be our 250th meeting and 22nd anniversary back at our Charter Night venue – Le Sands. Please invite past members of your acquaintance.

An overnight visit to Orange proposed for April would cost even more than flying for one day, and it is just too long for one day by bus, so sadly we will shelve that idea. Thanks to Michael Durkin for getting the bus info for me. Oh, it would have been good though.

David Melville
Food Master

Ryan Turner - Secretary
t: 02 8543 3980
m: 0410 521 203
e: ryan@roguestudios.com.au
w: www.roguestudios.com.au