Quarterly Newsletter – Winter 2011
Winter in Tasmania means beautiful, but short, sun-filled days and crisp cold evenings, the smell of wood-fires, and slow-braising casseroles in the oven or warm hearty soups on the stove.
In north-west Tasmania the odour of the Tuber melanosporum is already detectable above ground ... the Tasmanian TRUFFLE is not far away! Speaking to Tim Terry today, he predicts the harvest of truffles will begin in the last week of June. We will advise you by email when they are in store.
This year, our winter dinner will be celebrating Bastille day, 14th of July (on a Thursday), with a classical French traditional menu matched with fabulous French wines from the truly great wine regions of Champagne, Bordeaux, Burgundy and Sauternes.
As always, this event will be popular, so be quick with your reservation. (See Bastille Day Dinner »)
What’s new at The Kitchen ...
Fruit preserves and jams
Over the autumn months our chefs have been busy preserving the beautiful fruits of the season. Look out for:
~ Crabapple & sage jelly,
~ Poached Napoleon pears in quince syrup,
~ 100% fig jam,
~ Spiced apple & pear chutney,
~ Spiced nectarine chutney,
~ Organic rhubarb
~ Compote with rosewater,
~ Huon Valley raspberry jam,
~ Plum Worcestershire sauce,
~ Beetroot and cumin pickle,
~ Bothwell strawberry & chilli jam,
~ Apple & sage sauce,
~ Poached quinces.
Certified organic teas
We have a new range of certified organic tea from Luce Teas, beautifully packaged in air-tight resealable bags. Extensive time and research went into establishing quality suppliers of premium organic herbs. Some of these are farmers/producers who focus their expertise solely on growing one particular herb. The tea is then blended and packaged in Beaconsfield. The range includes:
~ Spicy chai,
~ Lemongrass, Peppermint and Spearmint,
~ Lemon Myrtle, Lemongrass and Ginger,
~ Liquorice, Aniseed, spearmint and chamomile,
~ Earl Grey,
~
Ceylon Orange Pekoe.
Tasmanian walnuts
Tasmanian walnuts are always popular in the shop. This year we are pleased to announce that we have a new supplier – a small producer – Coaldale, from the Coal River Valley. The walnuts are Chandler and Franquette varieties, grown in deep alluvial soil, 3 km from the historic village of Richmond. They are beautifully fresh and probably the best walnuts we have ever had. Coaldale also make a delicious pickled walnut – the perfect accompaniment to cold meats and cheese.
New vintage ... Tasmanian extra virgin olive oil
Look out for the new vintage EVO, Tasmanian extra virgin olive oil, which should be on the shelves by late July. While waiting, we have a little of our Wursthaus EVO left. The flavour is still fresh, with the “tassie-green” hue one expects from good Tasmanian extra virgin olive oil.
Cheese News
Isle of Mull cheddar
Off the west coast of Scotland, the enchanting Isle of Mull floats in the group of islands known as the Inner Hebrides. Not too far from Tobermory, Isle of Mull cheddar is made on Sgriob-ruadh (Gaelic for “red furrow” and pronounced “ski-brooah”) farm by Chris and Ian Reade and their sons.
Isle of Mull cheddar is a cheddar of a different colour. Unlike other cheddars from the British Isles, which can be pale or rich yellow, Mull is ivory in colour. This is a result of Sgriob-ruadh’s cows having their feed supplemented by leftover fermented grain supplied by the nearby Tobermory malt whisky distillery.
Wrapped in a natural cloth rind and aged over a year, Mull has a clean, mouth-tingling acidity that is balanced by a texture that is softer than most cheddars.
Local cheese
Heidi Farm cheeses are the perfect winter fare. We have good supplies of Raclette, Tilsit and Gruyere. A traditional classic dish enjoyed in the colder climates of Europe, particularly in the Swiss and French Alps region, is the Tartiflette which, simply put, is a cheese and bacon potato bake. The original recipe requires Roblouchon but, being unpasteurized, is not available in Australia. Heidi Raclette is a great substitute.
You will find a traditional recipe for Raclette Potato Bake (Tartiflette Savoyard) below. I substituted Reblouchon with Raclette cheese. Bon appetite!
Wine News
Tasmanian Wine ...
From all reports the 2011 vintage is a difficult vintage. Powdery mildew and botrytis was prevalent, due to the rainy summer. Some vineyards have had a 100% loss of certain varieties. Production is down but the fruit that was harvested is, according to all reports, very good.
The wines made this year will be lower in alcohol (not a bad thing) but showing the fresh fruit characters one expects from a Tasmanian vintage. We must add a footnote that winemakers are optimistic by nature. The old French maxim ... “There is never a bad vintage, just some are better than others!” ... rings true.
Imported Wine ...
With Bastille day coming, we are stocking up with classic French wines. In particular, three exciting Great White Burgundies:
Meursault Chevalier, Meursault 1er Cru les Charme and Morgeot 1er Cru
Here is a Burghound description of the Meursault Chevalier:
“A ripe and completely classic Meursault nose of hazelnut, soft pear and peach nuanced with a citrus hint that is also reflected by the sappy, delicious and silky-textured flavors that possess good balance and an exceptionally vibrant finish. Lovely if not overly complex though there is enough material to believe that this might add depth in bottle. Drink 2013+”.
~ 87-89 Points, Allen Meadows
Burghound.com Issue 39, 2010
Wow! ... if that doesn’t get your taste buds salivating ...
This wine, which retails for $99, will be poured at the Bastille day dinner.
From Italy – Sicily
An exciting new white and red from Vini Biondi, an organic vineyard on the south-east slopes of Mt. Etna, about 18km from Catania, grown at altitudes of 600 to 900 metres. The unusual micro-climate found at the foot of Mt.Etna is unique for the extreme contrast between night and day temperatures (sometimes rising above 30 degrees) and for the easily drained volcanic sandy soil, rich in minerals and low in acidity.
We stock the Outis Bianco 2008 made from bush-trained indigenous varieties, Carricante, Minnella, Malavasia, Catarrati & Moscatello. The average age of the vines is 45 years. The wine has a straw greenish yellow colour, intense fruitiness, with notes of apple, aniseed and bitter almond.
The Outis Rosso 2007 is made from Nerello Mascalese and Nerello Capuccio, similar age vines, Malolactic, and aged in 225-litre barrels for 12 months. The wine is ruby red with hues of garnet. It is a delicate, very elegant wine with hints of chestnut blossom and woody notes.
The Outis Rosso 2007 is the perfect accompaniment for our Pork & Fennel sausages.
Here is a traditional recipe for Polpette di Tonno (Tuna Meatballs) provided by the vineyard and which they recommend with both Outis Bianco and Outis Rosso.
D’meure wines
For lovers of D’meure wines we have managed to obtain a small quantity of matured wine.
The 2003 Chardonnay, which was one of Dirk’s great wines, is ageing superbly. It is rare to be able to try a wine at such optimum maturity. This is deep honeyed yellow with flavours of butterscotch, toasty sappy and seductive, with a huge mouthfeel.
The Butcher’s Block
Christmas in July
Ausmas, or Christmas in July, is a celebration for a group of friends. It is not only a great excuse to enjoy catching up with those you only see once or twice a year but, when it comes to catering, most poultry and game birds are at their best and plumpest in winter.
If you are planning on serving a turkey please order early from the Wursthaus Kitchen.
To complement the Christmas theme there will be a limited number of cooked-on-the-bone hams available, but do order early to avoid missing out. Remember, it takes us 10 days to cure and smoke a ham in the traditional manner.
Does the cleanest air in the world improve the flavour of beef?
Cape Grim Beef
Cape Grim in Tasmania’s north west is officially recognised as having the cleanest air in the world, and the beef produced there 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.
“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.”
~ Chef Neil Perry
Beef that carries the Cape Grim label is guaranteed to be tender and of the highest eating quality ... a true Tasmanian taste sensation. It is:
~ Hormone free
~ Antibiotic free
~ GMO free
~ British breed beef only
~ Fed on the cleanest natural grasses
~ Graded to the four highest MSA tenderness grades
~ Naturally marbled for maximum juiciness
Due to high demand, it is not easy to source supplies of this beef. Don’t miss out. Try it now while it’s available.
For more information and recipes, visit the Cape Grim Beef website.
Cooking Classes at The Kitchen
Patisserie: Modern Gateaux and Tarts
Mon 27th or Tues 28th June, 7:00-10:30pm – Cost: $100
Explore the techniques of producing a classic and modern patisserie. Learn the secrets of creating and building gateaux, the flavour profile, the presentation and the combination of different textures.
This class will also include making of dough and fillings to produce well balanced tarts utilizing fresh and exotic flavours of fruit, nuts and liquor.
Tasmanian Truffles Masterclass
Mon 25th or Tues 26th July, 7:00pm – Cost: $100
The first of the season’s Tasmanian truffles will have arrived. Come and learn all the many uses of truffles including, “the perfect risotto”, truffles and poultry, truffles in desserts and preserving truffles.
Slow roasting & winter braising (one-pot classics)
Mon 30th or Tues 31st August, 7:00pm – Cost: $80
Using the cheaper cuts, we will cook some traditional braised lamb, ox-tail and an Italian classic – Osso Bucco with gremolata.
Register
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
Bastille Day
Thursday 14th July, 7:00pm – $150 per head
Chefs Simon Webster and Sonya Magasin will be preparing a traditional French menu using local produce, including our fabulous truffles from Deloraine, matched with some iconic French wines.
Menu ...
On the website, you can find for this dinner
From the chef ...
Raclette Potato Bake (Tartiflette Savoyarde)
Ingredients:
1 kg potatoes (dutch creams or similar waxy potato)
1 small packet bacon bits (or speck)
2 small (or 1 large) onions
1 small glass of white wine
1 small tub of cream
500grams raclette cheese
Method:
- Peel and cook the potatoes. Let them cool, then slice them into thin coins (about 1cm)
- Preheat the oven with the grill on.
- Slice the onions thinly and put them in a frying pan with a little oil
- Soften the onions. When they’re half-cooked, add the bacon
- When the mixture is ready, add a small glass of wine and continue cooking until it has evaporated
- Butter or oil an oven dish. Add a layer of potatoes, then some onion/bacon mixture. Repeat until you run out of mixture, then cover with the cream
- Slice the raclette cheese, and place on the top.
- Place in oven, not too close to the grill, until cheese melts – but without burning
Bon appetit!
Polpette di Tonno (Tuna Meatballs)
A classic dish from the Trapani area of Sicily
Ingredients:
1 pound fresh tuna, skinned, boned, and cut in tiny pieces
2 cups dried breadcrumbs from stale Italian bread, crust removed
½ cup milk
½ tablespoon currants
½ tablespoon pine nuts
1½ tablespoons fresh parsely, minced
2 tablespoons grated pecorino cheese
Salt and freshly milled black pepper to taste
1 egg, lightly beaten
Flour for dredging
Olive oil for sautéeing
2 cups prepared tomato sauce, heated
Method:
- Soak breadcrumbs for 5 minutes. Squeeze out excess liquid and mix in with fish
- Add currants, pine nuts, parsley, cheese, salt, pepper and egg. Using clean hands, mix together to blend well. Hands do the best job!
- With clean, damp hands, roll into balls about 1½ inches in diameter
- Put a little flour in a plate and roll balls in the flour. Be careful that they don’t pick up too much flour or they will be gummy
- Fry the fish balls in enough olive oil to prevent them sticking. Cook for a few minutes on each side
- Pour over heated tomato sauce and simmer for 10 to 15 minutes
Delizioso!
Pasta C’anciuova (Sicilian Pasta with Anchovies) with Outis Bianco
Ingredients:
4 cloves garlic, minced
2 tablespoons olive oil
1 ounce anchovies
½ pound tomato puree
1 cup water
2 ounces golden raisins
6 tablespoons pine nuts
2 teaspoons salt (to taste)
2 teaspoons pepper (to taste)
2 tablespoons sugar
7 ounces bread crumbs
1-1¼ pounds spaghetti
Method:
- Sautée garlic in 1 tablespoon olive oil over medium heat for about 5 minutes, until garlic is golden brown but not burned
- Add anchovies and sautée until they begin to soften and break apart.
- Add tomato puree, water, raisins, pine nuts, salt, pepper, and sugar.
- In a separate pan, brown bread crumbs with remaining olive oil. Add more oil while cooking if necessary to prevent burning, but mix well and don’t soak crumbs in oil.
- Bring salted water to a boil in a large pot. Add pasta and boil until cooked al dente.
- Drain pasta and mix with sauce. Sprinkle with bread crumbs and serve.
Buon appetito!
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.