7 May 2013
Cooking Classes
ARGENTINIAN CUISINE
Mon 27th or Tues 28th May, at 7:00pm – Cost: $100
(Classes finish between 9:30 and 10:00pm)
Experience the vibrant flavours of Argentina. See Cooking Classes page for more info, or call us on 6224 0644 to reserve your place today!
News Updates
JUDGED ONE OF THE BEST
Gourmet Traveller voted our Wagyu Beef and Caramalised Onion Sausage one of the top ten summer sausages in Australia ... see details »
“Wursthaus Cottage” Preserves and Tracklements
We are excited about our new range of jams, preserves and relishes now on the shelves under the new “Wursthaus Cottage” label. The products are homemade and the ingredients locally sourced wherever possible.
On the shelves right now you will find:
- Cumquat Marmalade
- Seville Orange Marmalade
- Grapefruit & Lime Marmalade
- Wild Blackberry Jam (picked in the upper Derwent Valley near Hamilton)
- Blackcurrant Jam (picked at the base of Mt Wellington)
- Greengage Jam (Campania)
- Ploughmans Relish
- Cauliflower Piccalilli
- Hot Indian Chutney
- Raspberry and chilli ginger sauce
- Mum’s Tomato sauce
SOMETHING SPECIAL ... RUINART BLANC DE BLANCS CHAMPAGNE
In store now ... see Wine News »
FLINDERS ISLAND LAMB
We are proud to stock Flinders Island prime saltgrass lamb, known among Australia’s leading chefs, and lovers of good food, for its unique taste.
Flinders Island sits in the “Roaring Forties” with its strong prevailing wind and high rainfall. The wind blows over thousands of kilometres of unpolluted sea, picking up traces of sea salt and depositing it on the already lush pastures of the island. The local lambs graze in this natural grassland “pre-seasoned” to produce a special meat with a flavour all its own.
In addition, the animals are kept free of antibiotics and growth hormones.
You will find that Flinders Island prime saltgrass lamb has a lower shrinkage when compared to traditional lamb.
This premium product is available in store now.
YONDOVER FARMHOUSE CHEESE
An exciting new cheese from Yondover Farmhouse Cheese at Tunnel in the north-east of the State. Aptly summing up this small operation, their website says, “At Yondover, we grow grass, milk goats and make cheese. Simplicity.” For the last couple of years they have been selling only at farmers’ markets but they have recently been able to produce a little more cheese so we are now able to offer it to you.
We are stocking fresh chevre, both plain and ash, Goat Milk Yoghourt (no thickeners, cow milk powders or anything else added! Just fresh milk and a live yoghurt culture), Marinated Goat Milk Fetta and Chevre as well as fresh Tasmanian Goat Milk (nothing added, permeate free, naturally homogenised) in a one-litre glass bottle.
WURSTHAUS WAGYU BEEF PRODUCTS
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.