This 2008 mint condition note is in uncirculated condition and like all One Hundred Dollars banknotes there are not so many printed as the smaller denominations.
The previous printing run to this was 1999 so these were the first to be released in almost 10 years.
The note is only 9 years old but is already beginning to add value.
If your serious about long term collecting for a great investment portfolio then this is a great addition.
Signatures: G. Stevens, Governor, Reserve Bank of Australia
K. Henry, Secretary to the Treasury
Size: 158 mm x 65 mm
The clear window contains an Optical Security Device as a conterfieting measure and contains a Lyrebird and ‘100’
Reverse: Sir John Monash
Obverse: Dame Nellie Melba
Dame Nellie Melba GBE (the Melba was taken from her home town Melbourne) was one of Australia’s most famous soprano opera singers.
She appears on the obverse of the polymer one hundred dollars banknote from Australia.
She was born in Richmond, Victoria as Helen Porter Mitchell in 1861. She trained in Melbourne as became the very first classical musician to gain international recognition.
Her early days on the stage were extremely limited in Australia so she moved to Europe and sought roles in both Paris and London before finally ending up at the at the Metropolitan Opera in New York. Despite having a limited number of roles she was highly sought after for her French and Italian operatic performances.
She was always a frequent visitor back to Australia and was even active in teaching singing at the Melbourne Conservatorium.
She was taken ill with septicaemia in 1930, a disease she contracted from earlier facial surgery and died in St Vincent’s Hospital, Sydney in 1931, aged 69.
The legendary French chef Auguste Escoffier was one of her greatest fans and in her honour he created 4 very famous dishes.
Melba sauce, a sweet purée or couli of raspberries and red currant
Melba toast, a crisp dry toast for serving with pate or cheese
Melba Garniture which consisted of chicken with truffles and mushrooms which was then stuffed into tomatoes and served with a velouté sauce or velvet sauce.
and maybe the most famous of all the Peach Melba which was a parfait style dessert made of peaches with raspberry sauce and vanilla ice cream.