Tasmanian Black Truffles

The first of this season’s Tasmanian black truffles arrived from Tim Terry in Deloraine this week.

In addition to fresh truffles, we will have truffled eggs available. These proved very popular last year, being a simple and relatively inexpensive way to enjoy that unique truffle flavour. Our chef is also preparing truffle ice-cream.

The season is short, so make the most of this opportunity to enjoy this extraordinary delicacy.

Wursthaus Kitchen Winter Cooking Classes

Our first cooking class for the winter season, “The Perfect Risotto” is now fully booked, as is the Tasmanian Food & Wine Degustation Dinner on 14th July.

However, there are still places available for our final class of the season, “Winter Braising (One Pot Classics)”.

Be sure of your place and contact us to make a booking or, for more information, see our Cooking School page.

FREE RANGE PHEASANT, GUINEA FOWL AND CHICKEN

We will have a limited supply of free-range Pheasant, Guinea Fowl and Chicken in the store next week.

These delicious birds are from Glenloth in the Southern Mallee region of North West Victoria, and are fed on a diet of fresh grains with access to a natural food supply, including pasture, wild herbs and spring water. Their diet includes no antibiotics or growth hormones. The result is a bird that is a healthier choice, tastes better and has meat with a firmer texture that browns and crisps beautifully. You will definitely notice the difference. Glenloth chickens are a past winner of the Jaguar Awards for Excellence.

These will sell out quickly so, to be sure of not missing out, either 'phone the store (6224-0644) or email us with an order.

OSSAU IRATY

For cheese lovers, we have a delicious new sheep’s milk cheese from the Basque Pyrenees. This is a traditional, hard-crusted cheese, firm and nutty with a slightly sweet aftertaste.

The method used in making this cheese is claimed to be one of the oldest surviving in the world, dating back at least 4000 years.

After cooking the curds, the rind is washed and hand salted before being matured in cellars for six months by affineurs. This cheese is often only available for six months of the year due to the short lactation period of the ewes.

In store now.

WURSTHAUS AT ROYAL HOBART GOLF CLUB

Wursthaus Kitchen is pleased to announce that it has been appointed official caterer for the Royal Hobart Golf Club. A full time Wursthaus Kitchen chef is based at the club to provide quality food for members and guests.

In addition to catering for lunches and functions, an a la carte menu is available for Friday night dining.

Why not consider utilising the excellent club function rooms for your next event? Contact us for more information.

NICHOLLS RIVULET ORGANIC BEEF

We are pleased to again be able to offer our customers Organic Beef from Nicholls Rivulet Organic Farm in the Huon Valley.

Tasmania has some of the world’s best grazing lands – rich soils, clean water and clean air – an environment that produces pure pastures and succulent, tender beef. Gerard of Nicholls Rivulet Farm raises his cattle in a completely natural way. He uses no growth hormones, no GMOs and no antibiotics.

Nicholls Rivulet organic beef has a complex long clean beef flavour and unrivalled tenderness. It will now be in store on a regular basis, with supplies set to continue for the next six months. All the prime cuts are available, including eye fillet, rib eye, porterhouse, T Bone and rump, plus, of course, organic beef sausages.

FROGMORE CREEK ORGANIC GARLIC – in store now

Dried to concentrate the flavours and produce a superior product, taste the difference between this fresh, pungent organic garlic, and the poor substitutes available from many supermarkets.

Locally-grown – you can depend on the freshness.