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.

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

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

The Menu

 

Entree

Tripe and trotter terrine, sauce gribiche and chicory salad

Main Course

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

alternating with

 

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

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

Charles Kovess - Luncheon 27 March 2018

Bob Charley AO Tripe Club Victoria