For a European-style deli experience ...

WURSTHAUS KITCHEN

... a deli, a butcher/charcuterie, a catering kitchen, a cooking school and a premium wine and cheese shop. Now in two great locations – Hobart’s beautiful and historic Salamanca, and Launceston’s Quadrant Mall precinct.

At WURSTHAUS KITCHEN we stock only the highest quality local and imported products.

If you appreciate fine food and wine, this is your one-stop shop.

Our food ...

Fertile soil and pure rainfall from the cleanest air on earth are two of the elements that help to create Tasmania’s renowned fresh, natural produce. Choose from the best the state has to offer.

Alongside our local food is a comprehensive range of imported items. These are carefully selected. Our experience is your guarantee.

Our wines ...

Tasmania has an excellent reputation for the production of premium cool-climate wines, particularly Chardonnay and Pinot Noir. Our range includes some of the best.

At WURSTHAUS KITCHEN we are also pleased to offer a selection of European wines for our discerning customers.

One of the top five foodstores in Australia - Gourmet Traveller Magazine

CHRISTMAS ORDERS ...

PLACE AN ORDER ONLINE »

NEXT COOKING CLASS

Edible Christmas Gifts »
Mon 24th or Tues 35th November

For details, see Cooking Classes »

(Private classes can be arranged for corporate groups. Please contact us to discuss your requirements.)

WURSTHAUS NEWSLETTER

SPRING 2014
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Experience counts

Peter Trioli - Proprietor Proprietor Peter Trioli has extensive experience in the premium food and wine industry in both Australia and France. Customers can have confidence in his expertise and that of his well-trained staff.

GIFTS

WURSTHAUS KITCHEN has great solutions for stand-out gifts. Our hampers and gift vouchers are always appreciated.

COOKING CLASSES

Monthly cooking classes are held in our in-store kitchen.

CATERING
Add flavour to your next function. Download our Catering Price List to see how.

NEWSLETTER

Stay up to date with what is happening at Wursthaus Kitchen. Subscribe to our quarterly newsletter.

See the latest issue.