Wursthaus Kitchen Newsletter Autumn 2015

As we move into Autumn, a belated burst of sunshine and heat is now being enjoyed by us all. We had a very busy festive season, especially in Hobart, with many tourists visiting for the ever popular Taste Festival and Mona Foma, and in the north, Festivale opened with it's usual manic Friday night. Wet weather threatened the weekend, but overall numbers were well up and our Wursthaus stand had the best response to date.

Despite the wet weather affecting the stone fruit crop, Autumn is still harvest season, and we have begun preserving Tassie's best produce. First on the shelves is our Stonecrest Cherry range: pure cherry jam, vanilla-poached cherries, and pickled cherries that will be a perfect accompaniment to your cheese platter.

This issue:

On the shelves »
Easter at Wursthaus »
Cambridge news »
Wine News »
Cooking Classes »

Previous issues:

See the Newsletter Page »

Over the Easter weekend, Wursthaus Kitchen in Hobart and Launceston will be closed on Good Friday.
Open as usual Saturday 4th April, Sunday 5th April and Monday 6th April.

On the Shelves.. Local Tasmanian produce.

Tasmanian Extra Virgin Olive Oil is traditionally one of Wursthaus' signature shelf lines, and we still have plenty of the fabulous 2014 vintage. But the good news is that we have managed to obtain some 2013 Vintage at a great price. It still has that beautiful peppery tang and freshness - testament to the quality of local Tasmanian olive oil. Look for it on the shelf in 1Litre bottles - it is well-priced so you can use it as your everyday oil: cook with it, splash it on your salads, use it as a dipping sauce with fresh bread...

Sprout Garlic from Tony Shearer (Frogmore Creek) has now arrived: big, beautiful purple bulbs, the best of the season, by far.

Tasmanian Black Garlic from the Huon Valley has returned after its debut last year. Fermentation of purple garlic removes the astringency and pungency, resulting in a smooth paste texture: sweet, caramelised, almost balsamic, with liquorice notes. Use as a condiment for cheese, add to pasta, even on a pizza.

Coaldale Walnuts are due to begin harvesting in late March, so it won't be too long before they appear on the shelf. In the meantime, we do have their beautiful pickled walnuts available.

Tasmanian Olive Oil

Easter at the Wursthaus Kitchen...

Easter at Wursthaus Kitchen orders are now open for our traditional Easter Buns. The fruit has been quietly macerating in marsala for a few months now, so we're ready to bake.

As always, marsala buns are available freshly baked on the Wednesday and Thursday before Easter week only - call 6224 0644 to order.

Easter Chocolate Gifts

We have Koko Blacks' exquisitely presented Easter Range, and Andy from The Cat's Tongue in Huonville has created a selection just for us. As well, be sure to look out for other Easter treats from beyond Tasmania.

View the 2015 Koko Black Easter catalogue here.

2015 Koko Black Easter Catalogue

Cambridge News

Huon Valley Berkshire Porchetta, introduced at Christmas has proved incredibly popular. Damian and Lillian Reardon are producing without doubt Tasmania's most ethically-raised, best quality pork. The Berkshire produces, delicate, juicy, and utterly delicious eating pork, with crackling that simply melts in-the-mouth. The Berkshire is, in our opinion, the absolute king of the rare breeds.

Our Berkshire Porchetta is a rolled loin, seasoned with fresh Italian herbs and spices. Great for a Sunday roast or barbecue, or in the Italian way: roast it up, slice it generously and serve hot on a crusty roll (pane dura) with good mustard. We are serving this dish as a lunch special on selected days. You can find all our lunch specials posted each day on our facebook page (Wursthaus Kitchen).

Salami with Italian Truffles

From a small artisanal producer specialising in Southern Italian smallgoods, with a particular focus on Calabrian traditions. Inspired by the wild boar and truffles salami of rural Italy, this smallgood is produced using the finest quality Australian pork and flavoured with the shavings of black truffles sourced in Toscana, Italy. The select cuts of pork are combined with the truffles and then fermented and cured in a cycle designed to mirror the climatic conditions of the European Autumn. This provides the salami with a pungent flavour, firm and an aroma reminiscent of a moist forest floor.

From the cheese rotunda

In the cheese rotunda you'll find a constantly expanding range of cheeses from around the world, but just to get your tastebuds going, here are a couple of the latest additions to take you through the autumn months:

Gutshofer Ziegenkase

This Dutch goat's milk hard cheese is produced using traditional techniques and then aged in warm cellars for up to 8 months. At the end of the maturation process the cheese is rubbed with caramel, giving the cheese a sweet-salty finish, with a texture similar to parmesan.

Buratta

Burrata is a decadent and divine cheese. The cheese has a mozzarella skin in a money bag style, filled with strings of stretched curd combined with cream and then seasoned. Eat on its own with olive oil and crispy bread or simply torn up on pasta.

Huon Valley Berkshire
2015 Koko Black Easter Catalogue
gutshoferziegenkase
Buratta Cheese

Wine News

As a regular stockist of the all-conquering Home Hill, we have good supplies of the Kelly's Reserve 2013. The Kelly's Reserve is the winner of many awards including GOLD MEDAL at The Royal Hobart Show - this is Tassie Pinot Noir at its best!

Imported Wines

Spanish Sherry, the perfect winter warmer

Spanish Sherry is one of the world's great wines, and has been exported all over the world since the middle ages. Sherry is an Anglicization of Jerez, the central town in the south-west corner of Spain. In its time, it has been invaded by Ottomans, Romans, Huns and the Moors. While each of these cultures left some splendid architectural traces (and pretty ceramic tilework), 400 years of British merchant dominance has celebrated, entrenched and refined the production of the diverse group of lightly fortified wines which today we call "sherry".

Our Fino comes from Gutierrez Colosia - a family business established in the 1830s, in the coast town of El Puerto deSanta Maria, across the bay from Cadiz. The main vineyards for Fino production from Palomino grapes exist on the chalky Albariza soils within the triangle between Jerez inland and the coastal towns, Sanlucar de Barremeda and El Puerto de Santa Maria.

Sanchéz Romate, D.O. Jerez

Sanchéz Romate was founded in the late 18th century by Juan Sánchez de la Torre, and today is one of the few D.O. Jerez wineries to still be in the hands of local owners. We have 2 sherries from Sanchez Romate:

Romate Oloroso: 5yo: lovely honey and toffee nose; gently rich on entry and tightens to pleasantly spirited finish

Romate PX 3 yo Pedro Ximenez: lovely and simple, not too sweet, with 30% Oloroso blended in, with a palate of toasted figs and crushed nuts. A delicious winter drink on its own or with cheese or dessert.

Kelly's Reserve 2013 Pinot Noir
Fino

Cooking Classes at The Kitchen

French - The cuisine of Normandy

Mon 26th or Tues 27th April, 7:00-10:00pm
Cost: $100

Chef Joel will take you through some of the most delicious recipes from Normandy: Land of oysters, Calvados, real butter, camembert and... le crêpe. The produce of Normandy shares many similarities with Tasmania, so come along and learn some traditional recipes including crepe au cidre (crepes with cider), adding the French touch to our local fare.

Slow Food. Winter braising

(Wursthaus One-Pot Wonders)

Hobart: Mon 25th or Tues 26th May 2015, 7:00-9:30pm
Cost: $100

The ever popular slow braising cooking Class is on again.

Everybody wants the "cheaper cuts" now, because with gentle slow cooking - and minimal effort from you - they are the easiest way to create intense flavours and several meals from just one pot that will see you right through winter.

Some of our classics will include:

  • • Flinders Island slow roasted lamb shoulder
  • • Berkshire pork free range slow toasted porchetta
  • • Cape Grim Beef cheeks
  • Pasta making (incl: Gnocchi)

    Mon 29th or Tues 30th June 7:00pm Cost: $120

    Join us in learning the classic art of fresh pasta making, incorporating the very first of the new season's fresh Tasmanian Truffles.

    Register today for your chosen class. Don't miss out - class sizes are limited to allow for greater participation.

    Register

    Contact us today to register for your chosen class. Don’t miss out – the number of participants is limited to the kitchen space available.

    Kitchen utensils

    Customer Feedback

    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 seeing you.