News Updates
Updated 28 December 2011
TASTE OF TASMANIA
Continue the holiday celebrations at the Taste of Tasmania (from 28th December to 3rd January). Once again, you will find Wursthaus Kitchen in the Brasserie with Tasmania’s Micro Brewers and cider makers.
This year we will be promoting two of Tasmania’s best beef producers: Robbins Island Wagyu Beef and Cape Grim Beef.
We will have a Wagyu Beef Sausage, a Wagyu Beef burger and Cape Grim Scotch or Porterhouse Steak grilled to order.
Don’t miss our Taste Plate, which will feature a selection of our finest smallgoods, the perfect acompaniment to some of Tassie’s finest handcrafted beers.
STONECREST CHERRIES
Summer just wouldn’t be the same in Tasmania without cherries. We are delighted that the first crop of Stonecrest cherries from the Tasman Peninsula are now in store. These cherries are large and succulent. The season is always short so get them while you can.
FOR PINOT & CHARDONNAY LOVERS
For news of a very special limited release Tasmanian wine, and outstanding new Puligny Domaine wines from France, see Wine News in our Summer 2011 newsletter.
SOMETHING SPECIAL FROM BRUNY ...
Goat meat
We are delighted to have found a Bruny Island supplier of excellent quality fresh goat meat. Somewhat similar to the flavour of spring lamb, this is meat from young kids, beautifully lean, sweet and tender.
Game meats
Also from Bruny Island, wallaby backstraps and fillets. Wallaby has a rich burgundy colour, a surprisingly mild – even delicate, flavour and a wonderfully tender texture. Think of it as the ‘veal of kangaroo’. Wallaby meat is high in iron, high in protein, low in fat and low in food miles, ticking all the boxes. Other cuts (eg, shanks) are also available to order.
Like most game meats, wallaby is great either cooked quickly (pan-fried use fillets) or cooked very slowly (eg, slow braised shanks).
Wursthaus Kitchen Cooking School
As always, our Cooking School takes a break through the summer season. Details of the exciting new classes planned for the Autumn will be posted here at the beginning of March 2012.
SUGA HANDMADE ROCK CANDY
We are excited to be able to save our customers a trip to Melbourne for their favourite “sugar-fix”.
A Melbourne institution, Suga has rejuvenated a 300 year old craft, hand-making rock candy that looks and tastes sensational. At the original Suga shop in the Royal Arcade you can see the candy being made, stretched and pulled into shape by the Suga lolliologists. These colourful morsels of candy offer a fun confectionary experience using all natural colours and flavours.
Fruit never tasted so good! Choose from the following exciting flavours:
- Rock – passionfruit, watermelon, raspberry, apple, citrus mix, and strawberry;
- Pillows – bullseyes, sherbet, or strawberry cream;
Available in 70g glass jars.
ARTISAN CULTURED BUTTER
The next big thing on Australia’s food landscape is the availability of locally-produced cultured butter. Until very recently, our top chefs have used imported French cultured butter because of the poor quality of butter on our supermarket shelves. They complain that “almost all entry-level supermarket butter is rancid to some point and is too high in water to make it good to cook with.”
Top chef, Shannon Bennett, of Vue De Monde in Melbourne says, “You just can’t use Australian supermarket butter to make dishes to the standard we do. Try making a beurre noisette with it. It doesn’t brown properly.” Until recently, Bennett used French butter Echire, which is 14 per cent water; most Australian butter is 16 per cent water.
However, he has been liaising with Meander Valley Dairy in Tasmania, who have produced an artisan cultured butter called Saint Omer. This butter is the equivalent of the classic French cultured butters. The luscious, creamy locally produced Saint Omer butter is now available in the store.
Taste the difference.
PIGEONHOLE CAFÉ SOURDOUGH BREAD
We are now regularly stocking this excellent sourdough bread from Hobart’s Pigeonhole Café. This is made using locally-ground flour from Callington Mill.
WURSTHAUS TASMANIAN OLIVE OIL ... new vintage!
The new season’s Tasmanian olive oil is now on the shelf. Despite the rain, which delayed the harvest and reduced the crop, this year’s vintage is of excellent quality. Similar in flavour to last year’s superb vintage ... fresh, green apple characteristics with hints of black pepper. Although quantity is down, stocks should hold up for most of the year.
PASTRY DOUGH MAKING CLASS
Mon 3rd or Tues 4th October, 7:00pm – Cost: $80
The first of our popular cooking classes for the Spring season. There is definitely an art to making pastry, but once the techniques and secrets to good pastry making have been learned, you will be able to make perfect pastry every time. This class will cover several versatile pastries, including millefeuille, choux and short-crust.
Contact us to reserve your place.
THE FLAVOURS OF SPAIN
The Spanish are generally a happy and exuberant people who know how to live. They are delighted by the good things in life – particularly food and wine. Little wonder that Spanish cuisine is enjoying a surge of popularity. At Wursthaus Kitchen we are making it easy for you to experience the vibrant flavours of Spain.
- First, we are offering a full range of Spanish Tempranillo wines. The range will include everything from the Spanish classic, Torres Coronas (a wine of class and individuality, and at a great price), to the sublime Roda 1 Tempranillo Reserve from iconic Tempranillo producers, Roda.
- Look out for CUCA Spanish sardines, the same brand as those served at Movida, the famous Spanish restaurant in Melbourne. And a reminder about our superb Spanish salami, appropriately named Salamanca. We have both hot and mild versions to suit all tastes. Also try our ever popular chorizo – traditionally fermented Spanish sausage.
- We have two memorable Spanish cheeses available ...
Zamorano D.O. ... a traditional hard cheese from raw ewes milk from the Castille-Leon region in the north of Spain, and
Dehesa de Los Llanos Manchego ... this raw milk Manchego is recognized as one of the best available.
Try the flavour of Spain for yourself and see what makes the Spanish so excited.
CAPE GRIM BEEF
The beef produced at Cape Grim in the State’s north west 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.
Due to high demand, it is not easy to source supplies of this beef. Don’t miss out. Try it now while we have it available.
Chef Neil Perry says:
“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.”
SATURDAY MORNINGS AT WURSTHAUS
Next time you are taking in the Saturday morning Salamanca market experience, pop in and see us at Wursthaus.
Certain things are available only on Saturday mornings. For example, try our expertly hand-carved certified free-range Otway ham. Or delicious freshly-roasted turkey breast.
Cheese tastings are also a regular Saturday morning feature.
CALLINGTON MILL ORGANIC FLOUR PRODUCTS
We are pleased to now have available in store the Tasmanian-grown organic flour milled by Callington Mill of Oatlands. This is the same flour that is locally milled for Companion Bread. Callington Mill is Tasmania’s only wind-driven stone mill producing a range of wholegrain and sifted flours produced from both wheat and spelt.
We stock Stone-Ground Light Sifted Flour and Organic Spelt, Wholegrain Flour and Wholegrain Organic Spelt, as well as some superb Rolled Oats.
SASKIA BEER BAROSSA CHOOKS
A totally vegetarian corn-based diet and slow free-range growing methods are used to produce the intense flavour and extra moisture within the meat.
A truly unique product used by some of Australia’s leading chefs and weighing in at a massive 1.8 - 2.5 kg, these chickens are perfect for that special occasion.