Tripe Club

President John Osborne introduced renown motivational speaker Charles Kovess to luncheon guests, a University of Melbourne law graduate and practitioner of two decades who shared his inspiring thoughts on Passion - and how to inspire new generations of leaders in our families and communities.

 

The Autumn luncheon featured a new Tripe-based entree and main course (below) designed by the fine chefs of the RACV Club, alternating with the traditional main dish and followed by an array of cheese and refreshments.

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More about Charles Kovess, his books and workshops can be found  HERE.

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View the gallery of photographs from this event can be viewed HERE

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The Menu

 

Entree

Tripe and trotter terrine, sauce gribiche and chicory salad

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Main Course

Creole tripe, soft polenta, smoked ham hock and kalamata salsa

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alternating with

 

Ox tripe in white onion sauce, creamy mash, green peas, saute bacon & parsley

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Cheese

Yarra Valley trio of cheese selection, fig jam, walnut bread & crackers

 

Freshly brewed coffee, tea & herbal infusions with cookies

Jean Pierre Brut NV, Day Tripper Semillon Sauvingnon Blanc, Day Tripper Shiraz

Carlton Draught & Cascade Premium Light