Review
Review by foodtourist.com
Reviewers: Sue Dyson and Roger McShane
When foodies arrive in Tasmania, the first place they head for is the Wursthaus Kitchen. It is a showcase for the best of the State’s produce and for the value-added products produced on the premises.
The range of pre-prepared dishes is impressive. In winter you will find cassoulet, lamb shanks, Turkish lamb or osso bucco. Simply take them home and put them in the oven.
You will also find a wide range of Tasmania’s best wines, best produce and best food products. You will be able to buy Pyengana cheese or the fabulous Heidi gruyere, for example. Or you will find local saffron, Hill Farm Herbs’ jams and jellies, Pirates Bay pickled octopus, Ashbolt olive oil and many more. Among the local wine selection you will find hard-to-get labels such as Unavale from Flinders Island and the wonderful Meure’s wines from Birchs Bay as well as Apsley Gorge Pinot Noir and Chardonnay which are among Tasmania’s best.
But not only Tasmanian products are available. They also stock a good range of pastas, rice, olive oils, couscous and vinegars, often sourced from Simon Johnson. You can even buy the fabulous Joselito Gran Riserva jamon here. European wines are now available as well with some interesting labels from Italy, France and Spain incuding Romate sherry, Telmo Rodriguez's LZ, Dr Loosen Riesling and some smart Chablis wines offered at reasonable prices.
Wursthaus Kitchen is a must visit establishment.