Australia Chapitre
Bailliage of Western Australia
Perth, December 1, 2018
A celebration of Western Australia's produce
" Western Australia produces an enthralling choice of local ingredients and wines "

The venue for this gala induction event was in one of Perth’s finest buildings, a living museum. The magnificent venue enjoys a history stretching back to the early 19th century prior to the establishment of Western Australia as a State and before the establishment of Australia as a federation.

The Chapitre was staged in several rooms of this beautiful building. A total of 57 members and their guests were entertained by two superb opera singers and pianist, as well as being wined and dined in a most fine manner.

In his capacity as a Member of the Conseil Magistral, Bailli Délégué Norm Harrison was the Inducting Officer. Twenty-four awards, promotions and inductions were made.

As well as Norm, the Induction party included:
- Chancelier Sam Giddings
- Argentier Bill Munro
- Thurston Saulsman, Bailli of Western Australia
- Serena Harrison-North, Bailli of South Australia
- Sande Saulsman, Vice-Chancelier of Western Australia
- Sonny Rahim, Vice-Argentier of Western Australia

At the reception, Thompson Estate 2009 Sparkling Chardonnay/Pinot Noir and Thompson Estate 2011 Sparkling Rosé were accompanied by two different canapes:
- Shark Bay scallop with green pea, lime olive oil, baby rocket
- Twice-cooked smoked Caple Cheddar soufflé

Western Australia produces an enthralling choice of local ingredients and wines, and Chef Clayton Green created a unique menu fully representing this state’s fine products.

MENU

Desert lime-cured Geraldton Yellowtail King Fish
and Exmouth King Prawns
blood orange, avocado, fish roe, pickled fennel and chervil
Leeuwin Estate ‘Art Series’ Sauvignon Blanc 2016

Za’atar spiced duck breast on ptitim
grilled nectarine, radish leaves
Cabernet Sauvignon vinegar reduction
Pierro Pinos Pinot Noir 2014

Duo of Western Australian lamb
Roasted rack and confit leg
crème fraiche mash, roast carrot
asparagus, braised shallot, Muscat jus
Vasse Felix ‘Filius’ Cabernet Sauvignon 2015

Ha Ve Blue Brie
poached quince, macadamia nuts, fig bread

Bahen Chocolate Co brûlée
hazelnut biscuit, raspberry sorbet
blood peach gel, cinnamon double cream
Flametree Botrytis Semillon 2017

Coffee with chocolate truffles

Bailli Thurston Saulsman and Bailli Délégué Norm Harrison closed the evening by thanking Chef Clayton, who was then asked to present his staff. All were given a resounding show of appreciation for an evening meticulously and tastefully delivered.

Last but not least, Bailli Thurston thanked the Bailliage members for their support during what had been a reforming period during 2018 with its eclectic range of events. He promised many more exciting events and venues in 2019!

Vive la Chaîne!

Keith Swailes
Vice-Chargé de Presse