Two Sample Bundaburra Dinner Menus

Bundaburra Wine & Food Club
Dinner held on 17 January 2006
Wine and Food Officers: Peter & Graham

Calendula Café & Restaurant
Forest Road, The Basin

Aperitif
• 2003 Taltarni Brut “Champagne cocktail”

Entrée
Atlantic Salmon & Roquet Fish Cake with home made Aoli

• 2000 Leeuwin Estate, Margaret River Riesling (Club Cellar)

Main Course
Braised Chicken with Green Olives, Coriander, Mogharbie Cous Cous, Roquet Pistou & Pumpkin Roasted in Orange Juice and Cinnamon.

• 2003 Killara Park Estate Pinot Noir, from Seville, Victoria

Desert
Baked Peaches with Lemon Curd & Meringue Mascarpone Ice Cream, Vanilla Fairy Floss, Raspberries and Blackberries

• Cointreau on ice


Tea and Coffee


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Bundaburra Wine and Food Club

Meeting held on March 8th, 2005
at Maroush Restaurant, 1092 Main Road, Eltham
Wine & Food Officers: Jan and Michael

APPETISER WINE: Orlando Jacob’s Creek Sparkling Rosé N/V

APPETISER: Hommos (Chickpeas, pureed with tahina, lemon and garlic)
Babagannouj (Smoked eggplant puree)
Served with Lebanese flat bread.


ENTRÉE WINE: Brown Brothers Heathcote Sangiovese 2003

ENTRÉE: Falafel (patties of white beans, vegetables and herbs)
Sambousik (fetta with onion and herbs, wrapped in filo pastry)
Selak (Silverbeet wrapped, savoury rice filled rolls)
Meat Cigars (Spicy minced lamb and pine nuts in filo pastry)
Ors Kafta (Grilled minced lamb patties with onion and sumac)
Tabouli (salad of crushed wheat, parsley, tomato, onion, mint, lemon juice and olive oil).


MAIN COURSE WINES:
White 1: Lindemans Bin 8650 Hunter Semillon 1995 (Club Cellar)
White 2: De Bortoli Dry Botrytis Semillon 1993 (Club Cellar)

MAIN COURSES: Siyadieh – Filleted fish, lightly fried and served on dark pilaf
rice cooked in brown fish stock, coated with roasted nuts and
caramelised onions, served with a green salad.

Samaka-Harrah – baked filleted fish, with a creamy tahina based sauce, on savoury turmeric rice, served with a green salad.


DESSERT WINE: Chateau Lépine, Sainte-Croix-Du-Mont, 2000 (Bordeaux). Made from botrytised Sauvignon Blanc, Semillon and Muscadelle grapes.

DESSERT: Katayef – Crescent shaped pancakes, filled with chopped walnuts, laced with honey syrup and rose water.

Coffee/Tea & Turkish Delight.

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A special main course

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