Uber Huber Issue 194

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June’s here, and we’re bringing the spirit of adventure to your table—just in time for Father’s Day. This year, we’re taking the celebration off the beaten track with a Meat of the Month lineup that’s anything but ordinary. Think Lapin Liha reindeer striploin, Brisbane Valley quail, Olivia rabbit saddle, and Paroo kangaroo striploin, each packed with bold yet not overly gamey flavours that go far beyond your usual steak. If Dad’s the type to try something new, these premium cuts are set to make it a Father’s Day to remember.

 

And because good food should also fuel you right, I recently welcomed HYROX 2024 World Champion Alexander Roncevic for a quick tour and protein-packed meal. From the butchery to the bistro, it was all about quality fuel done right.

 

On the lighter side, crack open something crisp from Möhl’s Swiss apple ciders. For a richer bite, our Fine Liver Sausage with Summer Truffle is full of flavour. And if you're into cheese, check out five new standout varieties from Spain.

 

Plus, mark your calendar—we’re teaming up with Alessandro Camelio, the culinary force behind Stato Brado, for an exclusive workshop and tasting experience happening this June. Keep reading for what’s fresh and worth sharing.

~Andre Huber

Excite Your Appetite!

Skip the standard roast—this year, we’re loading the grill with serious character. Our Meat of the Month lineup features four bold game meats made for dads who know their way around a knife and fork: Lapin Liha reindeer striploin, Brisbane Valley quail, Olivia rabbit saddle and Paroo kangaroo striploin.

 

These aren’t your everyday cuts. They’re lean, high in protein, packed with robust flavour and just the thing for a celebration that doesn’t mess around.

 

Not sure how to tackle them? We’ve got your back. We’re kicking things off with an interesting reindeer striploin recipe, then dropping three more across Instagram and Facebook every week for the month. Follow us and learn how to handle these exotic meats like a pro. Or visit our website's recipe page on Game Meat to get more ideas!

Experience a true taste of the wild with exotic Arctic reindeer striploin from Finland. This is high-quality, climate-friendly meat—low in fat, rich in flavour, and perfect for a lighter yet satisfying plate. Responsibly raised and mostly free range, these reindeer forage naturally in the pristine Arctic wilderness, resulting in meat that’s healthy, ethical, and deeply flavourful.

 

Ideal for special occasions like Father’s Day, it brings bold character and refined depth to the table. And if you’re looking to impress—wait till the end for our recipe featuring party-sized, juicy, flaky reindeer Wellingtons.

 

Available exclusively at Huber's Butchery.

Brisbane Valley quail isn’t your usual bird. It’s the world’s largest table quail—big, meaty and bred for bold flavour. Raised in Australia on family-owned farms, these quails grow in spacious, naturally ventilated barns and are free from growth hormones or antibiotics. They’re fed a clean grain diet and handled with care, making them an ethical and high-quality choice.

 

Perfect for open-flame grilling or a refined roast, this is poultry with power. Stay tuned on our social platforms for the upcoming Brisbane Valley quail bakar, served with Shermay’s fiery cili cuka recipe—it’s a knockout combo you won’t want to miss.

Olivia Rabbit offers premium, ethically raised meat that’s clean and flavourful. Sourced from Hungary, these rabbits are fed untreated forage and hay from local grasslands, with nearly all feed ingredients produced in-house for full quality control.

 

Raised without GMOs or additives, and supported by a domestic workforce, this is responsible farming at its best. Watch our socials for the upcoming Rabbit Saddle Ballotine recipe — a dish that shows off just how elegant rabbit can be.

Paroo is Australia’s only premium-grade kangaroo meat—sustainably and ethically sourced from Red Kangaroos that roam select regions along the Paroo Darling River in Queensland, New South Wales and South Australia. These nomadic animals forage naturally, staying lean, fit and in peak condition.

 

The result? Tender, clean meat with mild gamey notes and a texture that holds up beautifully on the grill. Keep an eye on our socials for our featured recipe: Sticky Barbecue Roo Steaks with Huber’s coleslaw, Pfanni potatoes and Beerenberg sauce.

Ingredients:

 

(Makes 8-10 pieces)

 

- 350–400g reindeer striploin

- Olive oil

- Salt and pepper, to season

 

Duxelles:

- 600g mixed mushrooms (white, brown, baby portobello), finely diced

- 2 garlic cloves, minced

- 1 banana shallot, minced

- 4 sprigs fresh thyme, leaves only

- Splash of sherry or port wine (optional)

- 1 tbsp butter

- Salt and pepper, to season

 

Wellington:

- 4–5 sheets Careme fillo pastry, halved

- 10–12 slices Devodier Prosciutto di Parma (1mm thickness)

- 50g Dijon mustard

- 500g Careme puff pastry, defrosted

- 1 egg (for egg wash)

Method:

 

Make the duxelles:

Sauté mushrooms in small batches with olive oil until browned. Set aside. In the same pan, cook garlic, shallots, and thyme. Add mushrooms back in, deglaze with sherry (optional), then stir in butter. Chill the mixture, then blitz or chop finely into a paste.

 

Prepare the reindeer striploin:

Cut striploin into 2-inch medallions. Season, sear briefly on all sides, then chill for 30 minutes. 

 

Assemble the Wellington: 

Layer fillo pastry with Parma ham and spread with a thin layer of duxelles. Brush mustard onto steak, place in the centre, and wrap tightly. Chill wrapped parcels in the freezer for 20 minutes.

 

Roll out puff pastry, wrap each parcel tightly, seal, and trim. Score the top, brush with egg wash, and bake at 210ºC for 20–25 mins until golden.

 

Rest for 5 mins before serving. Enjoy with creamed horseradish or a honey-mustard dip.

With HYROX Singapore coming up on 29 June 2025, it’s a good time to think about the kind of fuel that keeps champions going.

 

We recently had the pleasure of welcoming 2024 World Champion Alexander Roncevic to Huber's for a quick tour and a solid refuel. Led by our Executive Director Andre, he explored everything from whole cuts and handmade sausages to our selection of cheeses and cultivated meats — getting a close-up look at what quality protein really means.

 

He finished his visit with a hearty, protein-packed meal at our bistro. The jamón, succulent steaks, and handmade sausages were spot on, and with white asparagus in season, he had the chance to savour that as well.

 

If you’re training for HYROX or simply trying to eat better, we've got the good stuff to keep you going. Find your protein match in-store or shop online.

Experience culinary innovation with Chef Alessandro Camelio this 10th to 12th June at Huber's Bistro, where he'll be hosting a special masterclass dinner series!

 

For three exclusive nights, Alessandro will be doing a talk, share his expertise and work with the chefs to prepare tasting dishes using Huber’s premium Rubia Gallega beef, showcasing his signature methods. Each dinner offers a rare glimpse into his science-meets-nature approach.

 

Huber’s Bistro – Outdoor Dining Experience
Date: 10th to 12th June 2025
Time: 6:00pm – Masterclass & Dinner 
Price: $88 per person

Then on 14th June, swing by Huber’s Gourmet Studio for a tasting session with Alessandro, where he’ll share his knowledge and answer your questions. Discover how time, science, and nature come together on your plate.

Huber’s Fine Liver Sausage with Summer Truffle is our special recipe, prepared in-house to ensure quality and freshness. It’s smooth, tasty, and lightly infused with the earthy flavour of black summer truffle.

 

Enjoy the Fine Liver Sausage with Summer Truffle alongside Drexel’s artisan breads—like the nutty Wurzel Nuss Baguette and protein-packed Spelt Loaf.

 

Both sausage and breads are available at Level 2, Huber’s Butchery, and online.

 

Explore them here:

• Fine Liver Sausage with Summer Truffle

• Drexel’s Bread Range

Light, zesty, and full of orchard character. From dry and complex to juicy and sweet, there’s a bottle for every mood. No additives, just pure refreshment.

 

Explore all 10 flavours including Dry Hopped Apple Cider, Red Fleshed Apple Cider, Easy Apple Cider (Non-Alcoholic), Juicy Apple Cider, Non-Alcoholic Clear Cider, Saft vom Fass (Non-Alcoholic), Saft vom Fass Apple Cider, Special Selection Clear Cider, Straight Apple Cider, and Swizly Cider.

 

Try them all and find your favourite. Available at Level 2, Huber’s Butcher or shop online.

Curated by our General Manager, Mr Thomas Kreissl, these bold, flavour-driven cheeses just arrived at Huber’s Butchery!

 

Discover a bold new mix of sheep and goat cheeses: Viejo Maestro Queso de Oveja Madurado, Viejo Maestro Queso de Cabra Madurado con Mohos, Queso de Cabra Extremeño, Crema de Queso con Torta del Casar, and Gran Casar Torta del Casar.

 

Perfect with Spanish wines, cold cuts, Seeberger nuts, and a drizzle of Breitsamer Chestnut Honey.

 

Available at Level 2, Huber’s Butchery or online.