After a couple of years of COVID interruptions, Perth was finally able to host its Gala Chapitre at the prestigious Ritz-Carton Hotel. Bailli Delegue Norm Harrison and Chargée de Presse Australia Serena Harrison-North presided over some eighteen inductions of new members and the presentation of Honoraire Badges to retired Committee and Commandeur Medals for 10 years of membership. Silver medals were also awarded to Bailli Thurston Saulsman and Vice-Chancelier Sande Saulsman in recognition of service to the Perth Bailliage.

The evening commenced with friendly and welcoming staff offering chilled glasses of Australian sparkling wine and beautifully presented trays of colourful tempting hors d'oeuvres.

The Idee Fixe Premier Brut Methode Traditionnelle was an elegant, expressive, and distinct Margaret River Blanc de Blancs. The canapes Chef created truly complimented and highlighted this sparkling.

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Chicken Liver Pate with Cornichon and Port Jelly, buttery pastry cases filled with silky smooth Chicken Liver Pate, the sweet port jelly and the subtle tart briny flavour of a tiny slither of cornichon.  

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Next, Tempura baby zucchini. The zucchini was presented standing in a bowl of baba ghanoush, pomegranate and delicious Granola, just waiting to be used as a vessel to scoop up and enjoy this wonderful blend of flavour. The batter was crisp and Zucchini inside melted in the mouth, delicate in taste, and perfect being served with this combination. Together, it was a balanced and enjoyable treat.

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To finish teasing our palates, plump, soft, buttery oysters topped with yuzu and apple snow with a hint of dill.  Australian sparkling wine and oysters are the perfect match but add the citrus of the yuzu and the sweetness of the apple, and we were treated to a beautifully balanced combination that complimented the oysters perfectly.

 

Members and Guests were then invited to the splendid Ritz – Carlton ballroom. When seated and settled, Bailli Thurston Saulsman congratulated all new Inductees and Honoraire and Commandeur award recipients. 

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Special guest Mr Eng Fook Hoong, newly appointed Bailli Delegue of Singapore, was warmly congratulated on his recent appointment.

The wines for the evening were sponsored by renowned Margaret River Vineyard, Vasse Felix, and Tony Liversage, National Wholesale Manager, spoke knowledgeably and passionately about the wines being showcased. 

Chef Stephen Cocks then provided members with a delightful insight into his thoughts and plans for the menu we were about to enjoy.

The first course; local West Australian scallops sourced from the clear, healthy waters of the Abrolhos Islands. Served ceviche with celeriac cream, Szechuan cucumber ribbons and tiny droplets of beetroot and saline greens, this dish was fresh and clean and a lovely start to our food experience.  

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To complement the Scallops, the Premier Sauvignon Blanc 2019. A tight, textural, slightly oaky Sauvignon Blanc, this elegant wine was destined to be paired with quality seafood.

There is no doubt that duck and Chardonnay are the perfect match, so when the Premier Chardonnay 2020 was poured to accompany this course, the combination would be something special!   2020 was a great year for Chardonnay in the Margaret River region, with many producers claiming it to be the best year ever. Described as a full-bodied palate with a fine structural backbone that arrives soft and rich with a creamy, broad fruit base, we were blessed that Vasse Felix had chosen to share this sold-out vintage.

This course; Dry-aged Wagin duck, smoked leg ham, carrot butter, miso dressing, pickled witlof, and sea purslane. Dry-aged duck has a crispier skin, more profoundly flavoured meat, and a more tender texture.  This blended perfectly with the smoked leg ham. The miso dressing added a subtle Asian feel to the dish, the pickled witlof added a touch of pepper, and the sea purslane added a natural saltiness.

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Lights were dimmed, then a short interlude followed where guests were treated to a magnificent rendition of 3 haunting tunes on acoustic guitar by Federico Chianucci. 

Seated after a short break, we resumed our culinary adventure with Rose Male Beef Fillet.  

This lighter red meat was served with big and bold accompaniments of Jerusalem Artichoke, King Oyster Mushrooms, salt bush, watercress, and mushroom sabayon. This medium-rare slice was itself tender and delicate. You would expect a dish with these flavours to pair beautifully with the Premier Cabernet Sauvignon 2018, and it did.   A deep, brightly youthful purple/red colour, the bouquet is floral and highly aromatic, and the palate intense and firmly structured. An excellent pairing that was gratefully experienced.

Chef Stephen Cocks, his dedicated kitchen team and the able service brigade were invited to the stage and warmly congratulated for their exemplary attention to detail and service.

Last course we were treated to a dessert of charred peach, yoghurt sorbet, blackberry gel, and pistachio praline.   The peach exhibited the gorgeous intensity of flavour that comes with charring. Yoghurt sorbet was soft and delicate. Blackberry gel added a gentle sweetness, with praline providing the crunch. Combined with the 2020 cane cut Semillon's juicy sweetness and fresh acidity, it was a lovely combination to complete the meal.

 

Finally, Bailli Thurston Saulsman, Bailli Delegue Australia Norm Harrison and Bailli Delegue Singapore Eng Fook Hoong closed the evening with the promise of more adventurous, exciting events combined with South - East Asia and Australia.

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Vive la Chaine!

Fran Andrews and Sande Saulsman

Vice Chancelier