Uber Huber Issue 169

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Easter is right around the corner!

 

From chocolate bunnies to egg hunts, Easter is definitely an occasion fun for all ages!

 

In the spirit of the occasion and eating lamb, check out our two fantastic latest lamb additions to our butchery – ALBA lamb and Marrunga Marble lamb!

 

I have recently sourced two top quality lamb brands which can easily be the star on your dining table. ALBA lamb though grass-fed and leaner, boasts a mild and refined lamb flavour that most people would love. However, if you prefer something even sweeter and more marbled, then the grain finished Marrunga Marble lamb should be the lamb of choice. I've personally tried both numerous times and they are very tender and juicy with no gamey flavour, perfect for everyone across different taste palettes! Try it for Easter and let me know what do you think of it?

 

In addition, we have a special ham in bread dough that's specially made in-house, delicious hot cross buns and Sauska Sparkling wines for an enjoyable Easter.

 

For our fish-lovers and pescatarian friends, fret not as we now stock the delicious Big Glory Bay New Zealand King Salmons ready for you to feast on. This chilled salmon comes in every week and is perfect for kids as the taste is very mild and the nice streaks of fat keeps the meat soft and juicy.

 

Finally, here's wishing everyone a happy Easter Sunday, from all of us at Huber's Butchery!

~ Andre Huber

Excite Your Appetite!

WHAT'S NEW AT HUBER'S?

ALBA LAMB

MARRUNGA LAMB

EASTER SPECIALS

HUBER'S EASTER HAM IN BREAD DOUGH

A classic German Easter dish, Ham in Bread Dough!

 

Handmade at our butchery, we wrap a juicy whole honey baked ham in a flavourful, buttery dough of brioche bread. Simply remove it from the refrigerator for 1 hour before baking it at 160°C for 20 minutes.

 

Simple and delicious!

HOT CROSS BUNS

Traditionally eaten on Easter, we are specially bringing in some classic Hot Cross Buns right to our butchery!

 

These spiced sweet buns are not to be missed! Get yours at our butchery this Easter!

FEATURED PRODUCTS

HERBS OF LIFE ORGANIC & RAW KOMBUCHA

Started out as a small business to produce therapeutic healing herbal teas, traditional kombucha and living foods, the artisanal creators of Herbs of Life believe in healing with real foods and natures' medicine.

 

With 7 refreshing flavours, a taste of this delicious, certified organic Kombucha by Herbs of Life at our butchery today!

BIG GLORY BAY NEW ZEALAND KING SALMON

Juicy and melts in your mouth, you definitely don't want to miss out on Big Glory Bay's New Zealand King Salmon! Perfect for fish-lovers and pescatarians this Easter.

 

Globally, less than 1% of the salmon production is New Zealand King Salmon – also known as Chinook Salmon. This rare species is known to be difficult to produce, that's why most salmon consumed globally is the Atlantic Salmon. Big Glory Bay's King Salmon are sustainably ocean farmed in the natural waters of Big Glory Bay, New Zealand. The bay's pure waters are constantly refreshed by cold currents, maintaining the temperature at 12°C. This slows the salmon's growth, giving it time to develop its rich, distinct smooth flavour.

 

Ready to dig in on these delicious salmons? Get yours today at our butchery!

GIFEL TEA

SAUSKA SPARKLING WINES

APRIL COOKING CLASSES AT HUBER'S GOURMET STUDIO

ASIAN CUISINE COOKING
CLASS

Xin chào, it's Vietnamese cuisine this April with Chef Yip!

 

Join him as he whips up 2 delicious banh mi recipes – Chargrilled Lemongrass Pork Chop Banh Mi with Homemade Vietnamese Style Pickled Daikon and Carrot and Vietnamese Egg Meat Loaf Banh Mi with Homemade Vietnamese Style Pickled Mango and Papaya!

 

Perfect for all ages, these recipes are a definite must-learn!

 

Register your slot for the class today!

15th April 2023

22nd April 2023

29th April 2023

WESTERN CUISINE COOKING CLASS

This month, join Chef Clement as he cooks up a delicious French 3-course meal!

 

Open up your appetite with a Smoke Salmon Mille-Feuille with Pickled Vegetables and Dill Crème Fraîche for starters, followed by a succulent Roasted Leg of Lamb with Gremolata and Roasted Vegetables. Finish off the class with a decadent Blood Orange Tart with Chantilly Crème for dessert!

 

Hit the ball out of the park at your next dinner date with these amazing recipes!

 

Register your slot for the class today!

15th April 2023

22nd April 2023

29th April 2023


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