Broken Hill Gourmet Club

04/09/2026

Some more pictures from the September 1st 2026 dinner at Silverton

01/09/2026

The Gourmet Club Dined at the Silverton Pub 1st September 2026, dinner hosted and organised by Jason Cox.

A Gurwitz Tramminer Riesling was served at the Mundi Mundi Lookout watching the sunset. On returning to the Pub the diners who didn’t attend the Lookout enjoyed the Gurwitz Tramminer Riesling.

Entree:
Creamy Tuscan Chicken Soup, served with a Riesling.

Main:
Slow Cooked Lamb Shanks with Creamy Mash, served with a The Ruby - Cabernet Sauvignon, Malbec, Merlot & Cabernet Franc.

Dessert:
Apple & Rhubarb Island Surprise with Custard, served with Poppy - a Fortified Malbec and a Fortified Shiraz.

All the w**es were produced and supplied by Hill River W**es, Polish Hill River, Clare Valley.

Cheers
Philip O’ Keefe
President & W**e Master.

01/09/2026

20/08/2026

With Robinson Community College – I just got recognised as one of their top fans! 🎉

05/08/2026

The July 14 2026 Bastille Day Dinner was held at the Old Salt Bush Restaurant, hosted by Doctor Biljana Trask, the cuisine prepared by Chef Lee Cecchin.

On Arrival:
Shottesbrooke Blanc de Blanc NV.
Duck liver mousse encroute with
cheery & cranberry jam canapés.

Entree:
Simonnet Febvre Chablis.
French onion soup, parmesan croutons with gruye & parmesan
biscuits.

Mains:
Grande Reserve Bordeaux, Superieur.
Chateaubriand eye fillet with pommes duchesse potatoes, French
beans wrapped in bacon & seasame
carrots.

Dessert:
Graham’s Tawny Port.
A coffee based layered French style sponge cake.

Cheers
Philip O’ Keefe
President & W**e Master.

03/08/2026

This was the July 14 2026 Dinner, the theme was French with prizes awarded to the best dressed French 🇫🇷 attire. The cuisine was prepared and cooked by Chef Lee Cecchin at the Old Salt Bush Restaurant. The menu will be posted in the next few days Cheers Philip.

06/05/2026

The May Dinner was held on the 5th of May at The Kitchen, Argent Street Broken Hill.

On Arrival:
Brown Brothers Prosecco.

Entree:
Hand rolled vegetarian spring rolls w pea, corn, cabbage, carrots, vermicelli noodles w chilli plumb sauce.
Beverage:
Alexandra Cameron Pinot Gris.

Mains:
Sous vide chicken roulade filled w cream cheese, baby spinach w tarragon - mustard velout’e on seasonal vegetables.
Beverage:
Trentham Estate Nebbiolo.

Dessert:
Chocolate ripple soaked in baily’s cream and chantilly cream, raspberry mousse.
Beverage:
Tia Maria Liqueur.

Cheers
Philip O’ Keefe
President & W**e Master.