President -June Campbell-Tong        

Secretary - Barbara Whittington   

Treasurer - Jack Richardson

Cellarmaster - Geoff Wilde

The Wellington Wine & Food Society was formed in 1960, with the aim of enabling members to enjoy “good wine, good food and pleasant company” and also supporting local restaurants – the ability to wine and dine outside one’s own home being somewhat limited to say the least in those days.

Fifty-plus years on, the objectives are the same, even though the wine and food scene has changed out of all recognition.

Functions are held every 6 weeks or so. There is at least one “formal” dinner each year, sometimes two. Other functions are more informal, ranging from restaurant lunches or dinners, demonstration dinners where we get to find out some culinary secrets as well as enjoy the results, and self-catered “DIY”/mystery box meals where members of the Society get to show their own culinary expertise, or help others to do so.

Over the years the Society has built up an impressive cellar of overseas and New Zealand wines, which members are fortunate to be able to experience alongside some of the very best food that Wellington has to offer. Menus in almost all cases are specifically designed to match wines chosen from the cellar, supplemented as necessary by purchases of currently available wines, for example bubbles or sherries that should be drunk fresh rather than aged.

As an example, a recent function was a demonstration dinner at Elements Café in Lyall Bay. Owner/chef Steve Barrett started with showing us how easy it is to make preserved lemons. He then went on to show us the preparation, cooking and presentation of the entrée and main courses.

Canapes    Herb crumbed sweetbreads with celeriac remoulade

                   Trimbach Reserve Personelle Pinot  Gris 1997

Entrée       Seared salmon with a warm salad of peas, broad beans & prosciutto

                  Dr Loosen Wehlener Sonnenruhr Riesling Spatlese 2002

Main          Braised beef cheek with porcini & roasted mushroom risotto

                  Tinto Pesquera Ribero del Duero Reserva 1995

Dessert      Soft meringue with nectarines

                  Ch Gaudrelle Reserve Speciale Vouvray 2005