Quarterly Newsletter – Autumn 2011

March 2011

New format ...

This is the first issue of our new format newsletter. In order to play our part in preserving the environment, and save paper and trees, we will no longer be producing a printed version of the Wursthaus Newsletter. From this issue onward the Newsletter will come to you exclusively in digital format. Nothing else changes – you will still be up to date on the latest in fine food and wine from Wursthaus Kitchen.

Tasmanian-grown Organic Flour ...

A year after taking in our first stock of Tasmania’s unique Companion Bakery Bread, we now have in store the Tasmanian-grown organic flour milled by the Bakery’s supplier, Callington Mill of Oatlands. Callington Mill is Tasmania’s only wind-driven stone mill producing a range of wholegrain and sifted flours produced from both wheat and spelt. This is the same flour that is locally milled for Companion Bread. We stock Stone-Ground Light Sifted Flour and Organic Spelt, Wholegrain Flour and Wholegrain Organic Spelt, as well as some superb Rolled Oats.

Callington Mill was built in 1837 to provide a milling service for the Oatlands district. A Lincolnshire-style mill, it was commissioned by John Vincent, a successful hotelier, who saw an opportunity to provide flour to the government administration associated with the convict system and road building programs. The tower was constructed by local tradesmen and used a machinery set, imported from England, and French Burr Stones.

Since its restoration in 2010, Callington Mill has started producing high quality organic flours, primarily sourced from Kindred Organics, located on Tasmania’s northwest coast.

The restoration of the mill to working order is providing the opportunity for Tasmanian farmers to once again produce traditional and also new varieties of grain for local milling. This enables artisan bakers to produce high quality loaves from freshly milled flour.

Fruit preserves and jams

As everyone knows, this summer has been cool. Because of this, stonefruits are arriving slowly. Quantity is down but look out on the shelves for our homemade preserves and jams. We have already made a beautiful cherry jam and some poached whole cherries, using fruit from the Stonecrest cherry farm on the Tasman Peninsula.

Apple and Pear Chutney and Poached Pears in Syrup from Redlands Estate will appear later in the season.

Look out also for Rosa’s figs. They should be in store by mid-March.

Bruny Island C2 Cheese ...

Bruny Island raw-milk C2 cheese is currently available. C2 is a hard cooked curd and is matured for about six months, during which time it develops a mild, nutty flavour. It has an almost cheddar-like flavour on the end palate, with a bit of zing.

Comte Gruyere ...

Another famous cooked curd is the Comte Gruyere. Although we always have stocks on hand, we have a limited stock of the 18-month old Comte Cru Exceptionale. This hand-made cheese from the small dairy of Très Major in the Franche Comté region of France has been specially aged at 1,500 metres in the old fort of Saint Antoine. Matured for twice as long as normal, the concentrated nutty texture and slightly sweet nutty flavour of this eighteen month old cheese is exceptional.

Tasmanian Wine ...

The Tasmanian Wine Show 2011 was held in January in Hobart. The Wursthaus Trophy for the Best Chardonnay went to Riversdale Crater Chardonnay 2009.

Riversdale Chardonnay Tasting Notes:

The Riversdale Vineyard is between Meadowbank Esate and the water, surrounding the radio telegraph tower. The vineyard has been there for 20 years. Very little of the wine is sold in Tasmania. Most is sold on the mainland or is exported. The wines have won many medals at mainland shows, including The Royal Melbourne Show for its Chardonnay.

As well as Chardonnay, we will be stocking two fascinating Rieslings, one wood-matured, and both beautifully made, plus a Pinot Noir and one of Tasmania’s best Sauvignon Blancs.

Unfortunately, there is limited stock of the trophy winner. We suggest, be quick!

Imported Wine ...

Champagne

Industrialization of Champagne began with the widow (veuve) Cliquot in the early 19th Century, and until recently a dozen or so large companies have dominated the market. The region of Champagne is made up of thousands of small family growers who made their income by providing fruit to the big houses who would then make the wine and blend these wines to make their particular non-vintage style. Increasingly, the small family businesses are making their own champagne, or sharing in a co-operative and releasing the wine at a more competitive price.

The Champagne we have, ‘Le Mesnil’, is from the famous Cotes des Blanc and is designated Grand Cru. This quality fruit would be, in part, in all the premium blends from the big Champagne houses. This is the same vineyard source for the famous Salon Brut Blanc de Blanc and Krug’s rare and expensive ‘Clos de Mesnil’. Our price for this 100% Grand Cru is the same as a standard non-vintage Champagne.

“Le Mesnil achieves a striking balance of deliciously finessed fruit flavour and the most captivating tiny bubbles we’ve found in a Champagne under $100. An inner core of perfumed fruit, including apples and pears, plus toasted brioche and a hint of toffee on the sublime finish. This bubbly displays an extraordinary elegance that can be enjoyed anytime between now and the next decade, peaking around 2012 in our estimate”.

~ The Wine Insider

Château Teyssier, (St-Emilion) 2007

It is time to re-visit Bordeaux. Over the last few years they have generally priced themselves out of the market, but there are still a few real bargains from arguably the world’s greatest wine region.

Château Teyssier is a rising star in St-Emilion – one of two right bank “stellar cellars”. The team has steadily improved Teyssier which now must surely rank as one of the greatest value Bordeaux available.

“Since purchasing the estate in 1994, Jonathan and Lyn Maltus have raised the quality of Château Teyssier to rival that of the Crus Classés”

Oz Clarke & Steven Spurrier’s
Fine Wine Guide, Websters.

Jonathan Malthus was one of the original ‘garagiste’ winemakers in St Emilion over a decade ago. He began by purchasing more land around the appellation and now produces premium wines including Le Dôme and Laforge. He has ventured into the Napa Valley to make ‘microcuvées’ with advice from Gilles Pauquet, consultant at the great Château Cheval Blanc. He has developed a cult following, under ‘The World’s End’ label. 500 cases on a single vineyard site, he is a ‘celebratory’ winemaker. His Saint Emilion is tasted against Château Ausone & Cheval Blanc regularly, wines which are at the zenith of St-Emilion.

The 2007 Chateau Teyssier is a beautiful, elegant claret. Soft tannic warm layered fruit, smooth and sleek.

“Everything is done as at the very best châteaux to make a deeply coloured, aromatic wine with ripe fruit, charm and structure and, above all, character. Teyssier is currently among the legion of Grand Crus and is easily of Grand Cru Classé quality”

Steven Spurrier, Decanter 1999

Salami

Wursthaus salami will be available for slicing again this month. The varieties will be Mettwurst, Hungarian and Pepperoni.

Traditional haggis

With winter coming soon, traditional haggis will be available. This is a rare and fabulous Winter treat, made by Mark Nicholson in the manner of the great haggises of Skye. In Mark’s words:

“Haggis must be accompanied by the finest possible single malt whisky and enjoyed with steadfast friends.”

Slainte mhath!

Wursthaus Sausages

The classic Italian sausage, Pork & Fennel is now available. It is coarsely ground in true Casalinga style. Enjoy as a sausage on a BBQ or chop it up for a topping on a pizza, or add it to your favourite tomato sauce for a great pasta sauce (see recipe “From the chef” below).

Veal

Our Victorian veal is very popular, especially scallopine and the marinated veal racks. Added to this range we now have milk-fed veal T-bone steaks available. Easily identified by the T-shape bone, this is a real treat for steak lovers. On the larger side of the bone is a piece of porterhouse (sirloin) and on the smaller side is the tenderloin (or eye-fillet).

The meat is young, sweet and tender ... it is a real treat.

Venison

Local venison is now available. Just ask our butcher for your favourite cut. If we do not have it, we will order it in for you.

The Art of Butchery : (improving your knife skills)

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

A successful meat dish owes much to the way the meat is selected and prepared, and good butchers today are highly respected for their skill and knowledge. Come and join Gary Henriksen, our master-butcher, in this first of three butchery classes being conducted this year.

This class will look at boning techniques for poultry, especially chicken and quail, as well as the preparation of some favourite stuffed poultry dishes.

Cake Decoration Class

Mon 11th or Tues 12th April, 7:00pm – Cost: $100

Learn the techniques of making a mud cake ... and then the decorating begins! Our head pastry chef, Joscelyn Gysen, will teach you how to make and cover your mud cake with chocolate ganache and pettience icing, then how to make your own chocolate roses and leaves to decorate the cake.

Spanish Cuisine – Tapas

Mon 30th or Tues 31st May, 7:00pm – Cost: $100

Currently the world’s most fashionable cuisine, Tapas is certainly practical and simple for those who enjoy casual entertaining.

Our chef Simon Webster will be looking at the use of local produce, especially seafood, and making some simple delicious tapas dishes that will enhance both your culinary skills and the level of appreciation from your guests.

Pork and Fennel Pasta Sauce

Preparation time: 15 minutes. (A quick & easy meal)

Ingredients:
4 Wursthaus Pork & Fennel sausages (skins removed)
1 small onion (finely chopped)
2 cloves of garlic
1 jar La Rustichella pasta sauce (recommended),
or 1 large tin of tomatoes or Sugo
2 tablespoons of extra virgin olive oil

Method:

1. Sautée onion, garlic in olive oil on a low heat until onion is a translucent pale gold colour.
2. Add the de-skinned sausages and fry, separating the sausage meat.
3. When meat is cooked add pasta sauce, simmer for 10 minutes.
4. Add Italian herbs, a pinch of oregano and basil
5. Prepare your favourite pasta (recommended pasta: Orecchiette or Penne), and pour sauce over.
6. Grate fresh reggiano or grana padano and serve.

Tasmanian Wine and Food

Monday 9th May, 7:00pm – $150 per head

Seasonal Tasmanian fare matched with the Tasmanian Wine Show’s trophy winning wines. This is a rare event, to have a Tasmanian dinner matched with only trophy wines.

Our chefs, Simon Webster and Sonya Magasin, will be preparing a menu that will be local and fresh, matched with TWS 2011 Trophy-winning wines.

The Trophy wines:

• Radenti 2000 vintage
• Pressing Matters Riesling ’06
• Riversdale Crater Chardonnay ’09
• Bay of Fires Pinot Noir ’09
• Yellow Point Pinot Noir ’08
• Frogmore Creek Ice Riesling ’08

We are always happy to hear from our customers. Contact us by email or phone with your feedback.

When you are in the store, if you have questions about any of our products, do ask our friendly staff. We look forward to serving you.