New South Wales Bailliage


Trying to perfectly poach 15 eggs for the first course of a Chaîne Standard meal is one of my craziest exploits! The problem was, though the kitchen was generous and well equipped, and I had a very competent co-cook, David Feighan, with me, we were not fully conversant with the vagaries of the stoves and the eggs were not cooking evenly. 


The poached eggs were part of a seven course (and two serious canapés) dinner for Members and Guests at the gracious Hunter Valley vineyard residence of Dr Bruce Caldwell and Australian Mezzo Soprano Deborah Humble.


The idiocy of trying to recreate a signature dish (Oeuf Mollet, Petits Pois et Jambon de Pays) at the Michelin Two Starred Le Gavroche in London aside, the night worked splendidly. It is for others to judge on the standard, but members and guests left late at night with smiles on their faces. 


The wines on the night were kindly provided by our ongoing supporter of the Young Sommeliers Competition and member, Ross Anderson, and his Six Nations Wine Challenge.  Ross faced his own challenge when he was confronted by the seven course menu, but undaunted he delved into his wine archive and brought forward a fascinating selection of trophy winners from the 2017 competition. 


All wines were in splendid condition and all wines were interesting.


The festivities continued the next day when we regrouped for a Champagne Brunch. We chose the new Laurent-Perrier Cuvée for the Champagne, which was exceptional value.


While the Chaîne is clearly about events at interesting venues we have found here in NSW that the occasional member hosted event is well received. 


The craziness will continue next year. Bruce and Deborah are becoming members and we are discussing dates. 


Thanks to the Crown Resort for a good rate for attendees. A special thanks to Bruce and Deborah, to Ross, to David, who fought valiantly with Jetstar to fly to and from Melbourne, and to the members and guests who battled with the M1 to get to the Hunter. 


John Studdert

Echanson d’Australie



À l'arrivée

Crevettes servi sur glace


Tomate, fraises et huile d'olive gazpacho


Le Diner

Oeuf Mollet, Petits Pois et Jambon de Pays Le Gavroche


 Salade Grecque ‘Reconstruite ‘


Le Floater Bailli Délégué


Filet de boeuf, boeuf haché et jus au thym

A classic French dish, again with a slight twist


Honorer pomme de terre et légumes


Torte au chocolat, poire et noisette au gingembre infusé lavna douce


Plateau de Fromage

Café et thé


Les cocktails


Cocktail Lorenz


Bombay Sapphire vs Malfy


Vins d'Amérique du Nord et d'Australie


Rotie Cellars Southern White (50% Viognier, 35% Rousanne and 15% Marsanne)

Walla Walla Valley Washington State, USA 2016


Xanadu Reserve Chardonnay,

Margaret River, Australia 2015 


Savage Grace Cabernet Franc, Rattlesnake Hills,

Washington State, USA 2015


Blue Pyrenees Estate Red (Cabernet Sauvignon 73%, Merlot 19%, Shiraz 4% and Malbec 4%),

Western Victoria, Australia 2013


Pillitteri Estates Reserve Ice Wine Riesling,

Niagara-on-the-Lake, Canada 2013


Vintage Port Bottled for Rothbury Estate Members,

Barossa Valley 1981



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