Quarterly Newsletter – Autumn 2012
Hobart’s Salamanca was a happening place to be in the holidays. Christmas, New Year, the Taste of Tasmania, the Sydney to Hobart yacht race and the MONA FOMA Festival made Tasmania perhaps the most exciting place to be in Australia.
Happily, we have had a short break to catch our breath after all the festivities. Autumn is in the air and it is now time for us to start preserving Tasmania’s superb cool-climate stone fruits.
What’s new at The Kitchen ...
Fruit preserves and jams
As you enter our shop, you may notice the beautiful sweet, spicy smells of preserves bubbling away in the kitchen. Our preserving season is in full swing.
This year we had a particularly good crop of cherries from Stonecrest. The quality just got better and better as the season went on. Our chefs started our preserves early with seconds from Stonecrest and have made a tempting Cherry Jam and Cherry Sauce. Also, to compliment duck, a beautiful Spiced Cherry Jam and a stunning Caramalised Cherry Glaze. Look out for more of our preserves as the season continues.
Other local preserves well worth a mention are Pear and Apple preserves from Redland Estate and from the Huon Valley – in particular, try the new Spiced Poached Apple preserve. From Tasmania’s Hill Farm, try the Crab-Apple, Gooseberry and Chilli Jam. All in store now.
Home-made gourmet mustards and horseradish
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.
Spanish Extra Virgin Olive Oil
For those looking for a gift that is different, try our Spanish Extra Virgin Olive Oil. Valdezarza is a family-owned producer from Toledo in Spain. This region is famous for making the highest quality Extra Virgin Olive Oil. After years of experience, and inspired by the needs of its discerning customers, the Valdezarza family processes the fruit of the olive tree through hands-on production steps that lead to optimum quality.
Lands that have years of culture, and a dry Mediterranean climate, have given the Valdezarza family the opportunity of creating something special through their estate in the area of Castilla La Mancha. Their olive varietals are Cornicabra 45%, Arbequina 30%, Picual 20%, Hojiblanca 5%.
Organic rolled oats
Good news! After a long wait, organic rolled oats from the Callington Mill in Oatlands will be back on the shelves soon.
Perfect as a weekend breakfast on those cooler mornings we shall shortly be experiencing, is a bowl of warm porridge made from these organic rolled oats. Top with Spiced Poached Apple preserve (now available in store).
Tasmanian Extra Virgin Olive Oil ... in bulk
Look out for our 1-litre bottles of Tasmanian Extra Virgin Olive Oil. The flavour is fresh, with the “Tassie-green” hue one expects from fine Tasmanian Extra Virgin Olive Oil.
Rosa’s Figs are a treat we look forward to every year. Look out for them in store around the end of March.
Enjoy them teamed with a little thinly-sliced Spanish ham. Or, to tempt you in advance, try this recipe for Figs wrapped in prosciutto and stuffed with goat cheese and almonds. If you prefer, substitute blue cheese for the goat cheese.
Is this Tasmania’s answer to Roquefort?
At the Sydney Royal Show 2012, in a line-up of more than 350 of Australia’s best cheeses, Sapphire Blue from Tasmania’s Grandvewe Cheeses won the Champion Cheese of Show. Historically, it is rare for a ‘non-cow’ milk cheese to win this award – an amazing feat for a small Tasmanian enterprise.
Sapphire Blue is the signature cheese of Grandvewe Cheeses – a small family-run boutique organic sheep cheesery at Birchs Bay in the south. Made using the famous Penicillium Roqueforti, and released between 3 and 4 months of age, it is a distinct and sometimes unusually flavoured blue with an underlying ewe’s milk derived sweetness. At times this cheese shows hints of smoked meat on the finish – a characteristic of small amounts of brevi.
Sapphire Blue is made from 100 percent sheep milk and using traditional Roquefort techniques. Available now, but stocks are limited.
Southern Sky Dairy
A new Cheesery now up and running in Tasmania, Southern Sky Dairy is a family-owned and operated business situated in Launceston.
The Tanck family came to Launceston after migrating from Germany in 2006. Together, Petra and Hajo have established a niche product, specialty artisan buffalo cheeses, made from Tasmanian-produced buffalo milk. The milk is sourced from Phillip Oates and Sheridan Lee at Preston on the North West Coast.
The dairy produces a Buffalo Halloumi, Buffalo Persian Fetta, Buffalo Fetta, Buffalo Mozzarella and yoghurt.
From The Franche Comté, famous for Comté Gruyere, a washed-rind cheese, Vacherin Mont d’Or, has been added to our range of imported cheeses.
For lovers of Clarins and Delice de Bourgogne, this soft ripening cow’s milk cheese from Switzerland or France has a grayish-yellow washed rind, and is called either Mont d’Or, or Vacherin du Haut-Doubs (though it tends to be called just Vacherin in the local shops).
The cheese typically contains 45-50% milk fat (in dry matter), is produced between August 15 and March 15, and sold between September 10 and May 10. The Swiss Vacherin Mont D’Or is generally made with pasteurised milk, while the French Vacherin du Haut-Doubs is unpasteurised. It is sold in round boxes of various diameters made of spruce, and is often served warmed in its original packaging and eaten like a fondue.
Tasmanian Wine ...
Two Bud Spur Nouveau
With mild warm weather still around, we have small stocks of Two Bud Spur Nouveau, Tasmania’s only true Beaujolais-style wine, made from 100% Gamay. This a great summer quaffer at a quaffing price!
Home Hill 2008 Pinot Noir
The Tasmanian Wine Show 2012 is over, and we managed to secure a small quantity of the Top Gold Medal Winner, Home Hill 2008 Pinot Noir. (This wine will also be on the menu at our Tasmanian Degustation Dinner, to be held in May.) Stocks are limited, so don’t wait ...
2009 Grey Sands Pinot Gris
The reason Rita and Bob Richter chose their particular plot of land in Glengarry, Tasmania, for the Grey Sands Vineyard was so they could make a particular style of Pinot Gris – in the Alsatian manner, without being overblown or fat. They succeeded admirably.
Yields were low in 2009 giving the Gris the most exotic aromas and flavours they have yet produced. Wonderfully fragrant, yet quite dry, this is possibly one the best Tasmania Pinot Gris I have ever tasted.
Imported Wine ...
Domaine du Vieux Télégraphe Châteauneuf-du-Pape, one of the Rhône’s greatest estates, 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 Châteauneuf-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)
Torres Coronas (Tempranillo)
The ever popular Torres Coronas (Tempranillo) is back in stock. This is one of our best value reds under $20.
One of Burgundy’s best kept secrets, Pouilly Fuissé, an appellation in southern Burgundy near the Beaujolais border, makes classy Chardonnay.
Often overlooked by its illustrious neighbours just to the north on the Cote de Beaune, Pouilly Fuissé are very fine, generally lightly oaked, elegant wines. The quality is directly related to the ‘climat’ they are on, either limestone or clay, and there is no better example of this than Chateau Fuissé.
Château Fuissé wines are generally richer and fuller bodied (predominantly clay) while retaining their lean acidity and freshness. And with the strong Australian dollar, Pouilly Fuisse wines are particularly good value at the moment.
From Cambridge ...
New! Wursthaus grass-fed Wagyu product range
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.
Grass-fed Wagyu cooking oil
Available in two weeks’ time, a minimally processed cooking oil made from pure Wagyu fat, with a texture as smooth as silk, a low melting point and excellent browning properties.
Use as an alternative to duck fat when roasting potatoes, or in pie crusts, bread or muffins.
Easter at Wursthaus
Wursthaus Easter Buns
Easter will be upon us in a few weeks!
Get the Easter flavour with Wursthaus Kitchen’s legendary Marsala Easter Buns. Advance orders are essential! The buns are packed with sultanas which have been soaked for weeks in Marsala and a few other secret ingredients. Wonderfully rich ... think “substantial”. Wursthaus Kitchen Marsala Easter Buns are a must for breakfast on Good Friday.
Easter wouldn’t be Easter without lots of chocolate and other sweet treats. The Koko Black catalogue of their 2012 Easter Collection has just arrived. The items on offer will be appreciated by lovers of fine chocolate and, as a bonus, they look absolutely gorgeous.
Other sweet offerings in store will be chocolates from Andy Abramowich of The Cat’s Tongue, our best local chocolatier, and the range of colourful rock candies from Suga in Melbourne.
Over the Easter holiday, Wursthaus Kitchen will be open every day as usual, except Good Friday.
Cooking classes at The Kitchen
Northern Spanish Cuisine
Mon 26th or Tues 27th March, 7:00-10:30pm – Cost: $90
Our chef, Simon, will be concentrating on the regional cuisine of Catalonia, one of Spain’s most important regions for food and wine. Its capital city is Barcelona, home of world famous chef Ferran Adria. Catalonia is one of the main producers of swine products.
Chef Simon will be incorporating pork, poultry, Mediterranean vegetables, seafood, anchovies, tuna and cod. We will be cooking with all-natural wholesome ingredients, local village cuisine. Simon will be cooking in our kitchen, not in the laboratory. There will be no spherification of liquids nor any traces of foam ... just good wholesome village cooking, matched with lovely wines from the region.
Butchery Class: How to butcher a whole lamb
Wed 18th or Thurs 19th April, 7:00pm – Cost: $90
Come and join our master butcher, Gary, and participate in the breaking down of a whole lamb into cookable parts – the leg, the shoulder, chump chops, lamb racks, loins, etc. It will be hands on, so come dressed accordingly. Where posssible, bring your favourite knife. Even if it is blunt, we can show you how to sharpen it. Classes will be a maximum of 8 people, so you need to be quick to secure a place.
Grilling and BBQs (how to cook on a Weber)
Mon 28th or Tues 29th May, 7:00pm – 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.
today to register for your chosen class. Don’t miss out – the number of participants is limited to the kitchen space available.
Wursthaus Kitchen Degustation Dinner
Tasmanian Seasonal Fare
Monday 14th May, 7:00pm – $150 per head
Tasmanian seasonal fare, featuring Robbin Islands Wagyu Beef matched with Tasmanian Wine Show 2012 Medal winning wines, including Top Gold medal winner Home Hill 2008 Pinot Noir.
The menu for this dinner will be on the website in early April.
From the chef ...
Figs wrapped in prosciutto stuffed with goat cheese and almonds
6 large fresh figs
6 thin slices prosciutto
100g soft fresh goat’s cheese
Sea salt and pepper
2 tbsp salted almonds
Rocket leaves, to serve
- Preheat oven to 180°C. Cut a cross into the top of each fig, so you can open up the four quarters from the top. Wrap each fig in prosciutto and place in an oven-proof dish lined with greaseproof paper.
- Mix the goat’s cheese and mascarpone together. Open up the figs and spoon the mixture inside.
- Scatter with sea salt and pepper and bake for 5 minutes until the prosciutto is crisp.
- Scatter with almonds and serve warm on a bed of rocket leaves.
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.