News Updates
Updated 27 July 2010
WURSTHAUS LABEL PREMIUM EVO
It has been an excellent season for Tasmanian olive growers and we are pleased to announce that the eagerly-awaited new season premium Wursthaus Label Extra Virgin Olive Oil has just been released and is now available in store.
The spicy and peppery Tasmanian EVO has a lovely freshness and intensity of flavour and colour that isn’t found in oils produced in warmer climates, or in those supermarket imports. Because it is grown in a cool climate, Tasmanian EVO offers greater health benefits, with a free fatty acid level which is four times better than the standard set by the International Olive Oil Council.
Try a little Wursthaus Premium Tasmanian EVO lightly drizzled on fish or chicken. The oil’s intensity of flavour removes the need for other seasoning. And can there be anything better than fresh crusty bread dipped in a little Tasmanian EVO?
TRUFFLE SEASON IS HERE AT LAST
This season’s fresh, black Tasmanian truffles have arrived from Tim Terry in Deloraine. We hope to have a regular supply for at least a month. The season is short, so don’t wait too long to experience these excellent truffles for yourself.
Because the flavour of truffles is so intense, they can be used sparingly to simply flavour a dish, and are best showcased in simple dishes, such as mashed potatoes, scrambled eggs, pasta and risotto. A few truffle shavings can transform a humble dish into something truly memorable.
For a relatively inexpensive way to experience the truffle flavour, try our popular truffled eggs. We prepare these by adding pieces of truffle to fresh eggs, stored in a sealed container. The porous egg shells allow the egg to absorb the flavour of the truffle.
Storing truffles ...
Truffles are best enjoyed fresh but they will keep for up to two weeks. Wrap them in paper towel and store in a sealed glass jar in the fridge. (Don’t use a plastic container, or the pungent truffle aroma will penetrate into everything in the fridge!) It is important to change the towelling regularly, as the living truffle will ‘sweat’.
CONTEMPORARY AUSTRALIAN COOKING MASTERCLASS
Tuesday 31st August, 7:00pm – Cost: $90
Our Monday evening class is sold out, but there are a few remaining places available on Tuesday 31st August for this Masterclass.
Chef Veronica and guest chef Jirapan from Thailand will demonstrate modern Australian dishes with the primary influences being the cuisine of Asia, particularly China and Thailand. You will learn to mix and match simple flavours, and adapt cooking techniques to create dishes of startling depth and complexity.
See our Cooking Classes page for more details. Contact us today to reserve one of the few places left.
EXQUISITE CHOCOLATE FROM KOKO BLACK
Wursthaus Kitchen is the only Tasmanian supplier of these chocolate indulgences from Melbourne-based boutique chocolate company, Koko Black.
These popular chocolate products capture the essence of fine European chocolate-making – far above everyday chocolate.
Experience them for yourself. Available in store now.
COMTÉ GRUYERE – cru exceptional
France’s most popular cheese is now the Comté (Gruyere). We have managed to secure the very rare Comté cru exceptional which is the premium Comté. This hand-made cheese is from Tres Major in the French Comté region, matured at 1500 metres in the old fort of St Antoine. Matured for twice as long as normal, the concentrated nutty texture and slightly sweet nutty flavour of this 18 month old cheese is exceptional.
D’MEURE 2008 PINOT
The new vintage of D’Meure 2008 Pinot Noir has just been released. It is quite a delicate wine, comparing it to previous vintages. The wine has a bouquet of violets and mushrooms with sweet soft delicious tannins on the finish. A feminine and ethereal D’meure. We will be presenting this wine at our Bastille Day Dinner on 14th July (see Classes page for details).
TWO NEW WURSTHAUS SALAMIS
We now have in store two new Wursthaus salamis – Pepperoni and Hungarian – produced from 100% Tasmanian pork. We are happy to slice it for you to suit your requirements.
Now being produced in a larger diameter casing, other varieties include Venison, Landjager, and Mettwurst.
COMPANION BAKERY ORGANIC SOURDOUGH
We are Hobart’s only stockist of bread from the Companion Bakery in Oatlands, receiving a delivery of fresh-baked bread every Wednesday afternoon.
Companion Bakery is a true artisanal bakery, using an Alan Scott wood-fired oven and traditional bread-making techniques. They use only 100% organic flour. The bread is allowed to rise naturally. No commercial yeast or any unnecessary ‘improvers’ are used. The bread has a dense, dark crust and delightful aftertaste.
We will have four types of bread available: Spelt, 80% Rye, Romano/Celery, and Linseed/Pepita.
Because of the outstanding quality, the Companion Bakery stall at the Sunday morning Farmers Market has been a ‘must visit’ for bread lovers.
If you are looking for fresh bread on Sunday afternoons, we will also be stocking our shelves with the bread not sold at the Farmers Market that morning. It’s still wonderfully fresh and is a huge convenience for those who prefer to sleep in on Sunday mornings.