TASTE OF TASMANIA

Continue the holiday celebrations at the Taste of Tasmania (from 28th December to 3rd January). Once again, you will find Wursthaus Kitchen in the Brasserie with Tasmania’s Micro Brewers and cider makers.

This year we will be promoting two of Tasmania’s best beef producers: Robbins Island Wagyu Beef and Cape Grim Beef.

We will have a Wagyu Beef Sausage, a Wagyu Beef burger and Cape Grim Scotch or Porterhouse Steak grilled to order.

Don’t miss our Taste Plate, which will feature a selection of our finest smallgoods, the perfect acompaniment to some of Tassie’s finest handcrafted beers.

STONECREST CHERRIES

Summer just wouldn’t be the same in Tasmania without cherries. We are delighted that the first crop of Stonecrest cherries from the Tasman Peninsula are now in store. These cherries are large and succulent. The season is always short so get them while you can.

Wine news

For news of a very special limited release Tasmanian wine, and outstanding new Puligny Domaine wines from France, see Wine News in our Summer 2011 newsletter.

Something special from Bruny Island

Goat meat
We are delighted to have found a Bruny Island supplier of excellent quality fresh goat meat. Somewhat similar to the flavour of spring lamb, this is meat from young kids, beautifully lean, sweet and tender.

Game meats
Also from Bruny Island, wallaby backstraps and fillets. Wallaby has a rich burgundy colour, a surprisingly mild – even delicate, flavour and a wonderfully tender texture. Think of it as the ‘veal of kangaroo’. Wallaby meat is high in iron, high in protein, low in fat and low in food miles, ticking all the boxes. Other cuts (eg, shanks) are also available to order.

Like most game meats, wallaby is great either cooked quickly (pan-fried use fillets) or cooked very slowly (eg, slow braised shanks).

Wursthaus Kitchen Cooking School

As always, our Cooking School takes a break through the summer season. Details of the exciting new classes planned for the Autumn will be posted here at the beginning of March 2012.

Handmade rock candy from Suga in Melbourne

We are excited to be able to save our customers a trip to Melbourne for their favourite “sugar-fix”.

A Melbourne institution, Suga has rejuvenated a 300 year old craft, hand-making rock candy that looks and tastes sensational. At the original Suga shop in the Royal Arcade you can see the candy being made, stretched and pulled into shape by the Suga lolliologists. These colourful morsels of candy offer a fun confectionary experience using all natural colours and flavours.

Fruit never tasted so good! Choose from the following exciting flavours:

• Rock – passionfruit, watermelon, raspberry, apple, citrus mix, and strawberry;
• Pillows – bullseyes, sherbet, or strawberry cream;

Available in 70g glass jars.

Artisan Cultured Butter

The next big thing on Australia’s food landscape is the availability of locally-produced cultured butter. Until very recently, our top chefs have used imported French cultured butter because of the poor quality of butter on our supermarket shelves. They complain that “almost all entry-level supermarket butter is rancid to some point and is too high in water to make it good to cook with.”

Top chef, Shannon Bennett, of Vue De Monde in Melbourne says, “You just can’t use Australian supermarket butter to make dishes to the standard we do. Try making a beurre noisette with it. It doesn’t brown properly.” Until recently, Bennett used French butter Echire, which is 14 per cent water; most Australian butter is 16 per cent water.

However, he has been liaising with Meander Valley Dairy in Tasmania, who have produced an artisan cultured butter called Saint Omer. This butter is the equivalent of the classic French cultured butters. The luscious, creamy locally produced Saint Omer butter is now available in the store.

Taste the difference.

Tasmanian Olive Oil

The new season’s Tasmanian olive oil is now on the shelf. Despite the rain, which delayed the harvest and reduced the crop, this year’s vintage is of excellent quality. Similar in flavour to last year’s superb vintage ... fresh, green apple characteristics with hints of black pepper. Although quantity is down, stocks should hold up for most of the year.

Cape Grim Beef

The beef produced at Cape Grim in the State’s north west is acknowledged by leading chefs and food critics as some of the best in the world. Wursthaus Kitchen is now pleased to be able to offer our customers the opportunity to find out for themselves what all the fuss is about. We have a supply of Cape Grim Beef Eye Fillet and Scotch in store now.

Due to high demand, it is not easy to source supplies of this beef. Don’t miss out. Try it now while we have it available.

Chef Neil Perry says:
“We love Cape Grim Tasmanian beef, and have been using it since the opening of Rockpool Bar & Grill in Melbourne, our world class Steak House. It dry ages beautifully with the complex long clean beef flavour that you would expect from the best pasture fed cattle, and it has a wonderful tenderness. Being a completely natural product from wonderful green pastures, it fits our sourcing philosophy perfectly.”

Callington Mill Organic Flour Products

We are pleased to now have available in store the Tasmanian-grown organic flour milled by Callington Mill of Oatlands. This is the same flour that is locally milled for Companion Bread. Callington Mill is Tasmania’s only wind-driven stone mill producing a range of wholegrain and sifted flours produced from both wheat and spelt.

We stock Stone-Ground Light Sifted Flour and Organic Spelt, Wholegrain Flour and Wholegrain Organic Spelt, as well as some superb Rolled Oats.

Saskia Beer Barossa Chooks

A totally vegetarian corn-based diet and slow free-range growing methods are used to produce the intense flavour and extra moisture within the meat.

A truly unique product used by some of Australia’s leading chefs and weighing in at a massive 1.8 - 2.5 kg, these chickens are perfect for that special occasion.