GLENLOTH GAME BIRDS

Great news for lovers of game birds. We have fresh Glenloth Pheasants and Guinea Fowl now in store.

These birds are reared in open range pens. They are fed a strict diet which guarantees dependability in taste and quality. High-quality grain, grown in the Victorian Mallee, produces flavoursome meat that is a real taste sensation. No growth hormones, antibiotics or chemical additives are used in rearing the birds, and all Glenloth Game birds are processed on site to maintain quality standards and eliminate stress on the birds.

Available now in store.

COOKING OIL FROM WAGYU BEEF

We now have Wursthaus-made Wagyu Beef Cooking Oil, produced from Robbins Island Wagyu beef. This oil can be used instead of duck fat.

The humble potato chip will never taste the same again!

Our May cooking class will teach the art of getting the best from quality meat cooked on a Weber Barbecue

Grilling and BBQ (how to cook on a Weber)

Mon 28th or Tues 29th May, 7:00 – Cost: $90

The most natural and traditional way of cooking meat is on a char grill or BBQ. The biggest benefit of barbecuing is the ‘authenticity of flavour’.

We will also demonstrate cooking on a Weber BBQ, where the natural smoke is contained and infuses into the meat. The result ... a charred, smokey, grilled flavour which is the ultimate result in cooking meats. Simple, traditional and delicious.

We sell the best meat in town and now we will show you how to cook it the best possible way to get the best result that your meat deserves.

Contact us to register for this class. Don’t miss out.

Degustration Dinner – Tasmanian Seasonal Fare

Mon 14th May, 7:00 – Cost: $150

The menu will feature wonderful Tasmanian seasonal fare, includinging Robbin Islands Wagyu Beef. The food will be matched with Tasmanian Wine Show 2012 Medal winning wines, including the Top Gold medal winner, Home Hill 2008 Pinot Noir.

See The Menu »

Contact us to register for this dinner. Space is limited. Don’t miss out.

As soon as it is available, the menu will be posted on the Cooking Class page »

NAPOLEON PEAR FRUIT PRESERVES

Napoleon pears are an old fashioned variety coming from some of the oldest pear trees in Tasmania at Redland Estate in New Norfolk. Our chefs have used these pears to add the following two exceptional preserves to our range:

• Poached Napoleon Pears
• Apple and Pear Chutney

These are delicious preserves made from exceptional local fruit. Enjoy them this Easter.

Wursthaus Wagyu Beef Products

Wursthaus at Cambridge is now doing the butchering under contract for Robbins Island Wagyu Beef in Tasmania’s far North West. This gives us great access to all things Wagyu beef and, consequently, Cambridge is now producing a fabulous range of Wagyu Beef products.

These products are hand made, from full-blood, grass-fed Wagyu cattle, using the finest hand-selected free-ranging steers, from the world’s cleanest environment, minimally processed and grown naturally without additives.

• Grass-fed Wagyu Smoked Brisket
  Fresh, sweet, flavorsome taste, with an exquisite mouth feel, underlying aromas of cinnamon, honey and coriander.
  Slice paper thin and serve with pickled vegetables.
• Grass-fed Wagyu Pastrami
  Ruby red in colour, rolled in pepper and spices, smoked in oak and sous vide slowly. Even-textured with long, lingering, tantalizing flavours on the finish.
  Slice thinly and serve with melted gruyere on rye.
• Grass-fed Wagyu Smoked Silverside
  Double smoked and slow cooked for tenderness. Succulent and complex with sufficient saltiness to compliment the marbling of the beef.
  Slice paper thin and serve with horseradish or wasabi on sourdough.

Domaine du Vieux Télégraphe Châteauneuf-du-Pape

This is one of the Rhône’s greatest estates, and is brilliantly run by Fréderic and Daniel Brunier, the great-grandsons of the founder, Hippolyte Brunier. Vieux Télégraphe itself occupies 40ha entirely sited on the hot and stony plateau of La Crau, to the east of the appellation.

One of the reasons for the increasingly high quality of Vieux Télégraphe has been the admirable decision to produce a second wine called Vieux Mas des Papes (from 1994) – now called “Télégramme” – yields are always low, the vines are between 40 and 70 years old.

2009 Domaine du Vieux Télégraphe Châ teauneuf-du-Pape:
This 135-acre estate (all in the famed La Crau) has produced a 2009 Vieux Télégraphe Châteauneuf du Pape composed of 65% Grenache, 15% Syrah, 15% Mourvèdre and the rest other authorized varietals (from vines that average 60 years of age). The wine is aged 18 months in foudres and concrete tanks. (92 points Wine Advocate – Oct 2011)

2009 Domaine du Vieux ‘Télégramme’ Châteauneuf-du-Pape:
The second wine of Vieux Télégraphe is called Télégramme, a 100% Grenache cuvee made from younger vines (usually 30-35 years old). Aged completely in foudre, the 2009 Télégramme Chateauneuf du Pape exhibits lots of kirsch, damp earth and spice box notes. Enjoy it over the next 5-6 years. (89 points Wine Advocate – Oct 2011)

The Regimental Condiment Company

From the Australian company, The Regimental Condiment Company, we have a super-fine new range of homemade gourmet mustards and horseradish. From fiery English to a refined Dijon-style, plus a delicious Horsradish cream. No artificial colours, flavours or preservatives are used in production.

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.”

For more information and Cape Grim Beef recipes, visit the Cape Grim Beef website.

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.