Events
IWFS Victoria (Australia)
Calendar of Events – 2025
(Version 15/02/2025)
1. Food Masterclass – Sunday, 9th February (Max - 20 attendees)
Theme: Mexicana; Venue – Camberwell; Organisers Elizabeth Peddey & Elliot Miao
2. 1st Quarter Function – Wednesday, 26th March (Dinner – Max 22 attendees)
Venue: Bacash; Organisers: Tracy Dillon and Elizabeth Peddey.
3. Small Format Dinner – Tuesday, 29th April (Dinner - Max 12 attendees)
Venue: Auterra; Organiser: Erik Lehnacker
4. 2nd Quarter Function – Tuesday, 3rd June (Dinner – Max 22 attendees)
Venue: Baix; Organisers: Rachel Wellam and Edwina Montgomery
5. Wine Masterclass – Sunday, 6th July (Tasting - Max 18 attendees)
Theme: Reisling; Venue: Sth Yarra; Organisers: Erik Lehnacker, Tim Probert & Tracy Dillon
6. 3rd Quarter Function - Andre Simon Dinner Black Tie: Wednesday, 6th August (Max - 30 attendees)
Venue: Cutler and Co. Organisers: Erik Lehnacker and Graeme Edwards.
7. Small Format Dinner –Tuesday, 23rd September (Dinner - Max 12 attendees)
Venue: Scopri, Organiser: Graeme Edwards
8. Specialised Tasting Dinner –Tuesday, 21st October (Dinner - Max 12 attendees)
Theme: Burgundy: Venue: tbc; Organiser: Erik Lehnacker & Tracy Dillon
9. 4th Quarter Function – Tuesday, 18th November– IWFS Victoria End of Year Function. (Dinner – Max 24 attendees)
Venue: tbc; Organisers: Rachel Wellam, Tim Probert and Elizabeth Peddey.
February Events
| Theme |
Cheong Liew at Botanical |
| Venue |
Botanical Hotel |
| Location |
160 Domain Rd, Sth Yarra |
| Date |
Feb 08, 2011
|
| Time |
7:00PM for 7:30PM |
To open the year, the Victoria Branch sought out the cooking of one of Australia’s most respected Chefs, Cheong Liew, who is considered by many to be the pioneer of fusion food in Australia. Liew’s reputation had been built over many years at the highly successful Grange restaurant in Adelaide. With his move to Melbourne to take over the kitchen at the recently refurbished Botanical Hotel, there was no doubt that we would be keen to take a look.
Now cooking in a less formal style than in the past, Liew produced a series of exciting dishes, particularly his ‘Suckling black pig porchetta’ and ‘Red roast snapper with leek fondue, celery and spring onion jus, calamari shavings’. Not a dull dish arrived and each showed evidence of Liew’s creativity albeit in a somewhat more relaxed style.
With the wines, we were treated to a wonderful start with an aged Krug Grand Cuvee Champagne, donated by Yi Wang (President of the Shanghai Branch) who was in Melbourne at the time. This Champagne is brilliant when it achieves some age and for us, it was our wine of the night. Also impressive was the bracket of 1998 Chateauneuf-du-Papes (Beaucastel and Vieux Telegraphe). On opening, the Vieux Telegraphe appeared to be the preferred wine, but with increased breathing, the Beaucastel was simply stunning – a great bracket and a great match with the Wagyu rump with a cardamom pepper crust. Function organisers Peter Millington and Charles Harper did an excellent job putting this dinner together.
Please view the menu here.
| Theme |
Sunday Lunch at Bill's |
| Venue |
Bill Knapp's |
| Location |
Longwarry Rd, Garfield |
| Date |
Feb 20, 2011
|
| Time |
1:00 PM |
Bill Knapp is one of the Victoria Branch's longest standing members. On Sunday February 20th he decided to invite the current Victoria Branch committee and some of the newer branch members to lunch - a wonderful way of sharing ideas and the history of the branch. We travelled by minibus to Garfield where we were treated to a delicious meal, cooked by Bill, in the pavillion out in the garden. It was a marvellous afternoon, where we traded stories, drank some great wines including some grand cru red and white Burgundies, and enjoyed immensely Bill's lunch of mussells, duck and venison.
To view more event photo's just follow the link here.
