Keep up with the latest ...

NEWSLETTER

Our quarterly newsletter will keep you up to date with the latest from Wursthaus Kitchen.

Each issue includes information on additions to our range, suggestions for seasonal produce, great recipe ideas, food and wine news.

Current issue ...

Our March 2015 newsletter has details of our wonderful new Easter catalogue from Koko Black, Sprout and Tasmanian Black Garlic, the lovely Huon Valley Berkshire Porchetta and of course the latest cheeses available in store and our wine news. We also list our Autumn cooking classes so you can add them to your calendar.

Past issues ...

2014

SUMMER 2014: Our December 2014 Newsletter has details of the recent restructuring of Wursthaus, our 2014 Christmas Catalogue including our Christmas hams, puddings, legendary mince pies and other Christmas treats. Learn more about the Lancashire Bombs cheese range and the very tasty Koko Black and Cat's Tongue chocolates for the Christmas season.

SPRING 2014: Tasmanian products take the star role in this season's new lines include the new vintage Tasmanian Olive Oil, Tasman Sea Salt, Smoked Tasmanian garlic, and a very special free-range Huon Valley Berkshire Pork plus, of course, Cheese News and our spring season Cooking Class program.

WINTER 2014: details of several exciting new products on the shelves, and the eagerly anticipated Tasmanian black truffle harvest plus, of course, our winter season Cooking Class program.

AUTUMN 2014: Packed with information on seasonal products, including Easter treats, local organic garlic and local black garlic, Tasmanian organic beef, and our cooking class program in both Launceston and Hobart.

2013

SUMMER 2013: Featuring all you need to celebrate Christmas in style. Old favourites showcased alongside exciting new products, French champagne, sweet treats, and news of our Cooking Classes, which will begin in February – earlier than usual due to popular demand.

SPRING 2013: The new vintage Wursthaus Kitchen Tasmanian Extra Virgin Olive Oil, together with several other new products on the shelf, plus cheeses from King Island and Gippsland, an organic Cheddar from Wales, local and imported wine news, a spring special on Robbins Island Wagyu Beef, and Spring cooking class details.

WINTER 2013: Our own preserves, jams, and relishes, homemade pasta, and other new products on the shelf, local and imported cheeses and wines, meat news, two great recipes, details of our Winter cooking classes ... and much more.

AUTUMN 2013: Exciting new products. Our own fruit preserves, jams,and relishes, a focus on Mexican cuisine, and an outstanding French champagne, plus chocolate treats for Easter, details of our Autumn cooking classes, and other regular features.

2012

SUMMER 2012: old favourites alongside exciting new products. Our own mouth-watering Kitchen-baked festive treats are featured, together with gift suggestions. Plenty for the wine connoisseur, and much more ... plus, of course, other regular features.

SPRING 2012: new products in store, including this season’s Wursthaus Extra Virgin olive oil (available in two varieties), and several interesting additions to our range of Middle Eastern foods. A new local goat’s milk cheese, a new Tasmanian wine and news of exciting aged French wines. Flinders Island lamb, plus details of our Spring cooking classes and Italian Cuisine Degustation Dinner.

WINTER 2012: New products in store, including fresh and pickled Coaldale walnuts, several interesting additions to our range of seeds and grains, and new seasonings. Featuring a local and an imported cheese, an award-winning Tasmanian wine and news of Italian imported wines arriving soon. Featuring wild and farmed rabbit, with a delicious recipe to try, and details of our Winter cooking classes and Bastille Day Degustation Dinner.

AUTUMN 2012: New products alongside seasonal favourites. Fruit preserves and jams, gourmet condiments, an interesting Spanish olive oil, and two outstanding Tasmanian cheeses. A new range of Wursthaus Wagyu Beef products, and details of our Autumn cooking classes. All this, plus other regular features.

2011

SUMMER 2011: Packed with ideas to add flavour to your Christmas. Exciting new products, our own mouth-watering Kitchen-baked festive treats, and gift suggestions. Great news for Chardonnay and Pinot lovers. Chef’s instructions on cooking your Christmas turkey, with a traditional accompaniment.

SPRING 2011: New arrivals include locally produced Cultured Butter and natural buttermilk, and handmade rock candy from Suga in Melbourne’s Royal Arcade. There is a Spanish infuence, with imported Spanish cheeses, wines, and sardines. Details of Spring season cooking classes and our Spanish Degustation Dinner, plus more tempting recipes.

WINTER 2011: New arrivals including Luce organic teas, fresh Coal River Valley walnuts, imported Isle of Mull cheddar, French and Italian imported wines, details of new season cooking classes and Bastille Day Degustation Dinner, plus several tempting recipes.

AUTUMN 2011: Features include Tasmanian organic flour from Callington Mill, Riversdale trophy-winning Chardonnay, imported wines including Le Mesnil Champagne and Château Teyssier claret and a quick, simple recipe for Pork and Fennel pasta sauce.

2010

SUMMER 2010: This issue is packed with inspiring ideas to add flavour to your Christmas. Featuring lots of exciting new products, including our own Kitchen-baked Christmas treats. Also includes several great glaze recipes and instructions on how to glaze your Christmas ham ... many great ideas for the holiday season.

SPRING 2010: The Spring 2010 Newsletter includes several great marinade recipes, to inspire you as you consider firing up the barbecue again. Along with our regular Cheese, Wine and Meat news you will also find details of exciting new Cooking Classes as well as a Degustation Dinner and Wine Masterclass.

WINTER 2010: Our Winter 2010 Newsletter includes several great seasonal recipes. Along with our regular Cheese, Wine and Meat news you will also find details of exciting new Cooking Classes as well as our annual Bastille Day Dinner.

AUTUMN 2010: Christmas – that wonderful time of the year when thoughts turn to fine food, fine wine and good company – is upon us again. Our Summer 2008 Newsletter is full of great ideas for a delicious festive season.

2009

SUMMER 2009: Great ideas for Christmas food and wine, including our own "Home Made Range" of treats made from 100% natural ingreadients, plus some essential tips on properly storing and preparing your Christmas ham and turkey.

SPRING 2009: Father’s Day gift suggestions, details of this season’s Cooking Classes, in addition to our regular features on meat, cheese and wine

WINTER 2009: All the warm, rich comfort food we associate with colder weather, plus the new Tracklement range of condiments from the UK, warming soup recipes as well as our regular features on meat, cheese and wine.

AUTUMN 2009: Our Autumn 2009 Newsletter has details of several new products on the shelves to inspire any food lover. Plus updates on cheese, wine and meat, including an article on pork as used in charcuterie or smallgoods with two German-style recipes.

2008

SUMMER 2008: Christmas – that wonderful time of the year when thoughts turn to fine food, fine wine and good company – is upon us again. Our Summer 2008 Newsletter is full of great ideas for a delicious festive season.

SPRING 2008: After the cold of winter, the Spring 2008 issue of the newsletter has arrived with details of inspiring new products, reminders of old favourites, and delicious pork recipes (including “How to cook the perfect pork roast”).

WINTER 2008: Featuring the warm, rich comfort food we associate with colder weather, plus the new Tracklement range of condiments from the UK, and winter soup recipes from the chef.

AUTUMN 2008: Easter treats available at Wursthaus Kitchen, news and information on meat, cheese and wine, gift ideas and some delicious veal recipes from the chef.

2007

SUMMER 2007: Ideas and information on Christmas goodies available at Wursthaus Kitchen, gift ideas, helpful meat cooking tips and festive recipes.

SPRING 2007: The Tetsuya product range and other new items in-store, great recipes and food and wine news.

WINTER 2007: Selection of tasty new produce in-store including curries, flavoured rices, pastas, Jamie Oliver’s new Italian flavour range, and real Italian parma proscuitto.

AUTUMN 2007: Local organic tomatoes, Rosa’s figs, the delectable Spanish Joselito Jamon, new flavours in the Pyengana ice-cream range, and much more, plus news of Easter specialties.

Wursthaus Kitchen, Hobart

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GIFTS

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COOKING CLASSES

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

COOKERY RESOURCES

Check out our meat page for cooking tips.