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West Coast Times, Issue 364, 22 November 1866, Page 3

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A luncheon uas given on the 6th instant at Melbourne by the representatives of the New South Wales commissioners to a few gentlemen, the object being to test the quality of some of the articles of food produced by that colony, and which have either acquired, or are probably about to acqui-e, an importance in the commercial world. As might be expected, the wines of the neighboring colony formed no small part of the entertainment, which was given in one of the cool underground saloons of the establishment. The bill of fare was strictly confined to New South Wales products. First, there were Sydney rock oysters and New South Wales lemons, followed by glasses of riesling from Ifr J. i\ Fullon's vineyard, at Albury, and porphyry from the Hunter River. Both were line light wines and much admired, tins former the most at first. Of the oysters it need only be said that they were, fresh ; their quality i's familiar enough. Next came soup made from the concentrated essence of beef, prepared for export according to Licbig's prescription. It was staled that a winuglussfui of the et&uiico would produce a gallon of soup; which was found to be strong enough, but requiring to be flavored to be perfect. It was accompanied • by pincau noir wine, from the Clarence River, which, however, was scarcely received -\\iih so much favor as the riesling. Some red bukkulla, from Wyndham's vmeyard, and a red wine called riverston, from Bligh's vineyard, on the CJlarance River, were also tried, and the former was thought to have a good bordeaux flavor. The succeeding dish was houitti, from the tins in which i) had been preserved for shipboard use. It was also from the Clarence River, where it was prepared by the Australian Meal Company. This company has only started three months since, and therefore one could scarcely estimate the process by which it is proposed to keep the meat fresh for years. What was had was excellent ; and we were informed that not a particle of salt was used in connexion with it. In the district in which the operationa of the company are curried on the price of the meat is something under Id por pound. About this time some of Mr Fallon's ancarot, a light Albury wine, strong, and with a flavor not unlike good pale sherry, and toLay, also a li-'ht wine, of exceeding fragrance, were introduced. They were both admired ; and in the end the ancarot .and the porphyry divided the approbation of the tasteiv. Vlanc-mange, made of Hunter river arrowroot, a highly palatable dish, followed by cheese, made near Penrith, and about twenty miles from Sydney, concluded the repast. . •

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