A blustery winter evening did not deter 45 excited members and guests from enjoying the delights at Prego. Chef/Owner Joe Souti had promised us a dinner to remember. Our expectations were exceeded!

At the reception one could mingle whilst enjoying a selection of bruschetta from the wood-fired oven with tasty toppings accompanied by a superbly chilled Bellussi Prosecco.

Bailli Thurston Saulsman welcomed everyone, especially our notable guests: Firdaus Siddik, Member of the Conseil Magistral and Bailli Délégué of Indonesia, and Denis Horgan, owner of the world-renowned Leeuwin Estate Vineyard in the Margaret River region. Thurston also paid particular mention to previous Committee members for their tireless work.

Chef Joe Souti described what further delights were in store for guests and explained the wine pairings.

Appetiser: duo of locally-sourced West Australian scampi and Northwest Australian calamari served on a bed of squid ink risotto. A 2014 Mosel - Schloss Lieser Trocken Riesling - was chosen to add wonder to the experience.

Entrée: most delightful home-made tortellini filled with Italian porcini mushrooms, generously savoured with shavings of local, world-renowned Manjimup truffles. An excellent 2015 Antinori Peppoli Chianti Classico added to Italian flavours.

Intermezzo: Denis Horgan gave us an insight into the founding and development over the last 50 years of the Margaret River wine region and its highly acclaimed status. Through anecdotes and comments about the wines we learnt that, despite only representing 1.87% of Australia’s wine market, it has the highest number of acclaimed wines of any Australian region.

First main course: Kofte diced lamb shoulder served with a 2016 Barringwood Estate Pinot Noir from Tasmania. This dish is typical of Israeli cuisine where Chef Souti hails from.

Second main course: duo of duck in red wine jus and grass-fed Margaret River beef fillet twice cooked in the wood-fired oven. McLaren Vale 2016 MollyDooker ‘Blue Eyed Boy’ Shiraz was the chosen wine. This speciality dish was very well received!

Intermezzo: Firdaus Siddik gave a well-received presentation covering his many personal experiences with the Chaîne and its international camaraderie.

To wrap up: an exquisite Middle Eastern dessert: kunefe haloumi cheese and layered shredded filo dosed with spiced sugar syrup and roasted pistachio. Served warm from the wood-fired oven it was accompanied by Barisel Moscato D’Asti from Piedmont. What a rich and superb ending to a fabulous evening.

Vive la Chaîne!

Keith Swailes, Vice-Chargé de Presse
and
Sande McKinlay, Chargée de Presse Honoraire