The WACS board met in Melburne for there 4 day meeting and the Victorian chapter of the A.C.F. hosted a dinner.
WACS Board Dinner
On March 22nd, the ACFV committee welcomed the WACS Board and Executive Committee to
The dinner was supported by Victorian regional producers as well as ACF national, and ACFV sponsors who always support us brilliantly.
The evening commenced with WACS President, Gissur Gudmundsson introducing the WACS Board and Executive Committee to everyone in attendance, followed by ACF Victorian President, Steve McFarlane introducing the Victorian Committee members that had helped put the evening together.
The evening was attended by Vice President Hilmar B. Jonsson, Secretary General Helgi Einarsson, Past President Ferdinand E. Metz, along with Continental Directors John Sloane from Asia, Brendan O’Neill from Northern Europe, Srecko Koklic from Southern Europe, Louis Perrotte from the Americas and Glenn Austin from our own Pacific Region. President of the South African Chefs Association Martin Kobald and the WACS Office Manager Ragnar Fridriksson based in
On arrival, guests were impressed with the fantastic finger food provided by Moulin Rouge.
The entree was then served and consisted of shared tasting plates of regional and Australian produce that were provided by Aquinas, Yarra Valley Game Meats, Buxton Trout & Salmon Farm and Kyneton Olive Oil. It included camel sausages, venison sausages, yabbies, fresh snapper, Olives, tapenade, smoked trout, smoked crocodile and smoked kangaroo. Wines were kindly donated by Tyrrell’s Wines and complemented the food to perfection.
The main course was Sher Wagyu Striploin, with cauliflower and leek puree, truffle oil soil, jus, sauté mushrooms, green beans and roasted baby kipfler potatoes. The striploin was sponsored by Meat and Livestock Australia and Sher Wagyu, while apart from the beef, William Angliss Institute with the support of Dale Lyman, provided the majority of the main course.
Guests were then asked to move away from their tables so they could network and get to know one another while enjoying some lovely cheese that was donated by Fonterra Foodservices, Chocolates from Ganache, and sweet treats from Le Petit Gateau.
I would like to acknowledge the fantastic work of Bill and Liam and their team at Rocc’s Bar and Restaurant for their high standards and professional hospitality on the night. I would also like to thank Deb Foreman (ACF National Office Manager) for her help in getting the dinner up and running in such a short time.
The evening was a great success, and would not have been possible without the great support of our sponsors who generously provided some fantastic product on the night. Our thanks again go to our Meat & Livestock Australia, Sher Wagyu, Fonterra Foodservices, Yarra Valley Game Meats, Tyrrell’s Wines, Buxton Trout & Salmon Farm, Le Petit Gateau, William Angliss Institute, Ganache Chocolate, Kyneton Olive Oil, Aquanas and Moulin Rouge.