Uber Huber Issue 193

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May is shaping up to be a delicious one at Huber’s. From planning something special for Mother’s Day to enjoying the best of spring produce, or stocking up on quality meats and cheeses to elevate your meals – there’s plenty to look forward to.

 

This May, we’re embracing the season with thoughtful touches — from beautifully arranged charcuterie platters made with Mum in mind, to flavourful, ethically raised chicken that’s as good for your table as it is for your conscience. Over at the bistro, we’re celebrating white asparagus season with a special menu featuring this delicate German favourite, freshly flown in from Spargelhof Holste. It’s one of those seasonal gems we look forward to every year — best enjoyed while it lasts.

 

We’re also excited to introduce a few new arrivals: try our freshly made currywurst, the fizzy lift of Fritz-Kola from Germany, a taste of France with Jamon Persillé “Au Chablis”, and our Spanish cheese platter of the month served exclusively at Huber’s Bistro. Let’s make May delicious. Read on for what’s new and noteworthy this month.

~Andre Huber

Excite Your Appetite!

This month is all about the mums, grandmothers, wives, and mother figures who pour their hearts into their families every single day. From early mornings to late nights, they make it all look effortless – often putting everyone else first. It’s time to shine the spotlight on them.

 

Mother’s Day is a chance to pause and appreciate everything they do – the seen and unseen. A shared meal, a heartfelt toast, or simply carving out time to connect can go a long way in showing love and gratitude.

 

At Huber’s, you’ll find premium meats and seasonal produce to create a meal she’ll remember. Or skip the prep—treat her to a relaxed, flavourful meal at our bistro instead!

To make celebrations a little easier, our charcuterie platters are the perfect ready-to-serve option — just $99 for a beautifully presented spread that serves 4–6 people.

 

Each platter is thoughtfully curated with premium cured meats, cheeses, dried fruits, and condiments for effortless hosting.

 

Prefer to create your own? Customise your platter with your favourite cold cuts and cheeses. And if it’s a gift, we’ll include a complimentary gift card for that extra thoughtful touch.

 

Add a bottle of wine, set the table, and let the conversation flow. Mum deserves nothing less.

 

 Available at Level 2 Huber’s Butchery or shop online here.

After a heartfelt celebration, there’s no better way to linger at the table than with the arrival of white asparagus season.

 

Flown in fresh weekly from Spargelhof Holste, Germany, these premium white asparagus are Handelsklasse 1 (A-grade), certified by German authorities for top-tier quality. Grown entirely underground to block sunlight, they develop a uniquely subtle, slightly nutty sweetness and a smooth, velvety texture that sets them apart from their green counterparts.

 

In Germany, the season is so beloved it’s known as Spargelzeit – a time when markets and kitchens alike come alive for this short-lived treasure. Traditionally served with melted butter or hollandaise, and often paired with poached eggs, ham, or veal, it’s a true marker of the season.

 

Why we love it:
– A classic of European springtime cuisine
– Luxuriously smooth, mildly sweet, and easy to prepare
– Only available for a few fleeting weeks each year

 

Get your hands on the best of the season – now available at Level 1, Huber’s Butchery. While stocks last.

To truly savour white asparagus at its finest, join us at Huber’s Bistro. For a limited time only, our chefs are spotlighting German Handelsklasse I white asparagus in a curated seasonal menu.

 

This year’s dishes showcase just how versatile and refined this ingredient can be, with menu highlights including:
• Cream of White Asparagus

• Salad of White Asparagus

• White Asparagus (250g) gratinated with Huber’s Kurobuta Ham and Emmentaler Cheese

…and more springtime dishes designed to celebrate the season’s best.

 

Don’t miss your chance to enjoy Spargelzeit the way it’s meant to be – only for a limited time and while stocks last.

Roger Goulart has once again made its mark—this time at the Barcelona Rosé International Bubbles Awards 2025, under the “Traditional Method with ageing up to 18 months” category:

 

 Grand Gold Medal – Rosé Brut Millésimé 2023
 Gold Medal – Coral Brut Rosé 2023

 

Crafted from Garnacha Tinta grapes, both cuvées showcase finesse, structure, and elegance in every sip. The Rosé Brut Millésimé opens with bright red berries—think strawberries and cherries—layered with the subtle warmth of freshly baked brioche. Meanwhile, the Coral Brut Rosé is vibrant and lively, offering zesty citrus, red fruit notes, and a silky, creamy finish.

 

Perfect pairings:

- Rosé Brut Millésimé: Enjoy with seafood, grilled salmon, or a soft, creamy goat’s cheese.

- Coral Brut Rosé: A great match for charcuterie, mild cheeses like brie, or even fresh berry tarts.

Bubbles this good shouldn't wait - grab yours at Level 1, Huber's Butchery or shop online today!

 

Check out all the winners featured by Vadevi here 

This May, we’re spotlighting premium cage-free chicken – a wholesome staple you can feel good about serving. Raised without antibiotics or added hormones, these chickens enjoy the freedom to roam, resulting in tender, juicy meat that’s full of natural flavour.

 

It’s a clean, ethical option that supports better farming practices and works beautifully in everything from quick stir-fries to hearty weekend roasts. For those who value quality and transparency, this is a dependable favourite worth keeping on hand.

Meatballs:

• 400g Chicken Breast
• 150g Huber’s pesto
• 60g toasted panko breadcrumbs
• 30g grated Parmigiano Reggiano
• 1 egg
• Salt & pepper, to taste

 

Pasta:

• 200g orecchiette (or short pasta like penne)
• 1 shallot, finely chopped
• 1 garlic clove, finely chopped
• 200ml chicken stock
• 100ml heavy cream • 80g Huber’s pesto
• 1 tsp red chilli flakes
• Salt & pepper, to taste
• Zest of 1 lemon
• 150g shredded mozzarella cheese

Method:

 

Make the meatballs: Combine minced chicken, pesto, breadcrumbs, Parmigiano Reggiano, egg, salt, and pepper. Roll into 20g balls and pan-fry until golden. Set aside.

 

Prepare the sauce: Using the same pan, sauté shallots and garlic until soft. Stir in pesto, chicken stock, cream, and chilli flakes. Simmer until thickened. 

 

Cook the pasta: Bring a pot of salted water to a boil and cook the orecchiette until al dente. Drain and transfer to a baking dish.

 

Assemble the bake: Pour the pesto sauce over the pasta, add meatballs, top with lemon zest and mozzarella. 

 

Bake and serve: Bake at 200ºC for 15 minutes, or until the cheese is bubbling and golden. Rest for 5–10 minutes before serving. 

New at Huber’s Butchery: CURRYWURST!

 

Freshly handcrafted at our Butchery using air-flown Canadian chilled pork, this Currywurst is infused with a bold blend of curry spice and ginger—rich, aromatic, and full of flavour.

 

Like all our sausages, it's made without fillers, chemicals, additives, or MSG. We use only natural casings for that signature curve and satisfying bite.

 

Find it now at Level 2, Huber’s Butchery. A must-try if you're after something hearty with a twist.

Not your average soft drink. Fritz-Kola is a cult favourite from Germany—less sugar, more caffeine, and serious attitude.

 

Crafted for late nights and big ideas, this fizzy fix comes in 7 bold flavours: Cherry & Elderberry, Orange, Classic Light, Original, Lemon, Honeydew Melon, and Organic Apple.

 

Sleek, sharp, and full of flavour—it’s the drink for thinkers, doers, and anyone who refuses to coast. And if you care about what goes into your drink and what happens after—Fritz-Kola’s been plastic-free since day one, with regular sustainability reports to keep things transparent and future-focused.

 

Crack one open—Level 1, Huber’s Butchery.

Huber’s Jamon Persillé "Au Chablis" is a true masterpiece of French culinary tradition, offering a taste of Burgundy with every bite. Cubes of perfectly cured ham are subtly infused with fresh parsley and elevated by the exquisite touch of Chablis wine.

The Chablis adds a crisp, vibrant note that contrasts beautifully with the rich, savoury depth of the ham and parsley. Best enjoyed with crusty baguette, cornichons, or a glass of Chablis from Albert Bichot, available at Level 1, Huber’s Butchery.

With elegant complexity, the Chablis offers intense aromas of candied lemon and delicate hints of white flowers. Our Jamon Persillé "Au Chablis" is now available at Level 2, Huber’s Butchery!

Hola cheese lovers! This May, Huber’s Bistro brings the bold and flavourful essence of Spain right to your table with a curated cheese platter that’s bursting with character.

 

Discover the complexity of Cabrales (Spanish cow’s milk), the rich depth of Campoestrella (Spanish sheep’s milk), the wine-washed notes of Queso de Murcia al Vino DOP (Spanish goat’s milk), the indulgence of Queso de Oveja Curado con Trufa Blanca, and the iconic nutty tang of Manchego DOP Curado.

 

Each cheese is served with a vibrant mix of berries, crisp veggies, and artisanal crackers—perfect for nibbling, sharing, and pairing with a glass of Spanish wine. Come by and savour May’s cheese platter — it’s bound to be a fiesta for your senses!

Inspired by the elegance of Mother’s Day, Chef Clement presents a menu that’s indulgent, graceful, and made to impress. We begin with a savoury amuse bouche of Jamón Ibérico & Spanish cheese selection Tapas style, followed by smoked salmon egg benedict with silky hollandaise and salmon caviar. The star of the show? A delicate quail and foie gras roulade, finished with a sabayon crêpe gâteau and fruit compote for a sweet ending.

 

Chef Clement will guide you through each dish—from mastering techniques to plating with flair. Expect premium ingredients, elegant finishes, and just enough fun to keep things light in the kitchen. Aprons on—let’s cook something special this May. Classes run on 10th, 17th, 24th, and 31st May, and seats tend to fill up fast. Book early to avoid disappointment!

 

On the Menu:

Amuse-Bouche
Jamón Ibérico & Spanish cheese selection Tapas style 

 

Starter
Smoked Salmon Eggs Benedict with Salmon Caviar

 

Main
Quail and Foie Gras Roulade with Micro Herb Salad, Strawberry Jam & Bread Crisp

 

Dessert
Sabayon Crêpe Gâteau with Fruit Compote

 

Reserve Your Spot:
Time: 10:30am to 12:30pm
Venue: Huber's Gourmet Studio, Level 2
Fee: $60.00 per pax – includes a $20 Huber’s Gift Voucher