Uber Huber Issue 197

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As summer winds down and September arrives, it’s time for hearty flavours, festive feasts, and bold culinary adventures. Oktoberfest is here at Huber’s, and we’re celebrating with succulent pork knuckles, German style sausages, and plenty of frothy drinks to raise a toast. Of course, we’re also rolling out a limited-time Oktoberfest menu at the bistro from 12th to 21st September, where you can dive into authentic German cuisine—I’m even looking forward to enjoying it myself.

 

For those seeking something truly unique, our Game Meat Cooking Class on 13th September will feature highly coveted premium game meats, including wild venison and wild kangaroo from Australia. Members will learn how to prepare these cuts while gaining insights into ethical sourcing and flavourful cooking techniques.

 

I’d also like to share that, as part of our sustainability efforts, the bistro now serves filtered still and sparkling water. This reduces plastic waste while delivering crisp, refreshing water with every order.

 

Don’t miss our featured products, including premium Scottish Hebridean salmon, perfect for a quick weekday dinner or an indulgent weekend treat, responsibly sourced and full of flavour, and Grand Noir German cheese, a rich and aromatic addition to any cheese platter.

 

At the bistro, check out our cheese platter of the month for September from Spain, featuring five exquisite cheeses. Separately, explore our wine and cheese selection of the month: Domaine Albert Mann Gewurztraminer from Germany paired with Munster Géromé  from France. 

 

September at Huber’s is a month of flavour and discovery—from our Oktoberfest specials to unique cheese and wine pairings, there’s something for every food enthusiast to enjoy. 

~Andre Huber

Excite Your Appetite!

Oktoberfest isn’t just about beer halls and pretzels; it’s a tradition that celebrates hearty food, lively company, and the simple joy of gathering together. And of course, no Oktoberfest would be complete without sausages.

 

Our German-style sausages are crafted the way they should be: free from fillers, MSG, growth hormones, and antibiotics, using quality meat and traditional recipes. Expect special sausages this season, including Huber’s style "Nürnberger" Pork Bratwurst, Frankische Rostbratwurst, Weisswurst, and Pork Bratwurst infused with dark beer, alongside other Bavarian favourites like succulent pork knuckle. Shop in-store and bring the Oktoberfest spirit home.

 

Pork knuckle – available at Level 1, Huber’s Butchery, or shop here. 
Sausages – available at Level 2, Huber’s Butchery, or shop here. 

The celebration continues at Huber’s Bistro with a limited-time Oktoberfest menu, bringing the spirit of Bavaria to your table from 12th to 21st September 2025.

 

On the menu:

• Zungen-wurst Salad.
• Wiesn Goulash with Serviettenknödel
• ½ Roast Pork Knuckle with Sauerkraut and Serviettenknödel 
• and more Bavarian classics.

Look out for our daily specials, featuring freshly baked meatloaf served with potato salad and sweet mustard, stuffed roasted pork belly, and other hearty favourites.

 

On weekends, start the day the Bavarian way with our Oktoberfest breakfast menu available from 9:30am to 12:00pm, including Bayern Frühstück, warmer Leberkäse Semmel, baked pretzel, and more. Pair your meal with our selection of German beers and hard liquor to complete the Oktoberfest experience. 

 

So mark your calendars and savour authentic German flavours like never before! 

At Huber’s, sustainability is more than a goal, it is a commitment. From our BCA Gold Award recognition to initiatives like solar panels powering part of our operations, we continue to look for ways to reduce our impact on the environment.

 

Our latest step at the bistro is switching to filtered water. This eco conscious system offers cold still, sparkling and room temperature water, using energy-saving technology to lower our environmental impact.

 

For the 1L option, water is presented in reusable screw top bottles, while smaller servings are served in glass tumblers, reducing the need for disposable packaging. Every sip supports a greener future.

This month’s Meat of the Month is Paroo Kangaroo Striploin Fillets from Australia – a premium game meat that delivers a true taste of the wild. Paroo is the country’s only premium grade kangaroo brand, ethically sourced from free roaming red kangaroos that thrive on untouched landscapes and native vegetation.

 

The result is meat that is lean, tender, and full of character. Paroo kangaroo carries subtle gamey notes, more refined than scrub grazing species, and a texture that shines with quick high heat cooking. Think hot searing in a pan or over coals, followed by a short rest to lock in moisture before slicing.

 

It is a sustainable choice too, with kangaroos living in harmony with their environment and requiring no supplementary feed. Curious to give it a try? Check out this month’s recipe below on how you can easily prepare Paroo kangaroo at home! 

Ingredients: Serves 2-3 pax

 

- 500g kangaroo fillets (Paroo recommended)

- Salt and black pepper, to season

- 2 tablespoons clarified butter

- 100g Beerenberg Coopers Ale Barbecue Sauce

To serve:

- Huber’s Classic Coleslaw
- Pfanni Fried Potatoes

Method:

1. Season the kangaroo fillets with salt and pepper. In a hot pan, melt clarified butter and sear the steaks for 2 to 3 minutes on each side until nicely browned.

2. Add the barbecue sauce and cook for 1 to 2 more minutes over medium heat, basting the steaks as the sauce thickens and becomes glossy.

3. Remove from the pan and let rest for 5 minutes before slicing.

4. Follow the instructions on the Pfanni package to fry potatoes until golden brown.

5. Plate with Huber’s coleslaw and the sliced roo steaks, drizzled with extra barbecue sauce.

As part of our September highlights, we will be conducting recipe demonstrations featuring both highly coveted premium game meats for you to indulge in their exquisite flavours.

 

Joining us is Clayton Graham, our trusted supplier from Macro Group, who will share insights into the health benefits of incorporating wild game into a modern diet, and the ethical sourcing practices behind each cut. This is more than a tasting, it's a conversation about conscious eating, culinary creativity, and the future of food.

 

Location: Huber’s Gourmet Studio

Date: 13th September 2025

Time: 10.30am to 12.30pm

Fee: $50 per person. Receive a complimentary $20 Huber’s Gift Voucher when you attend the class.

Hebridean Smokehouse, on the remote Isle of North Uist in Scotland’s Outer Hebrides, has been crafting some of the world’s finest smoked salmon since 1987. Using only pure sea salt and hand-salting each fish, their salmon captures the island’s heritage in every delicate slice.

 

A highlight is the Whisky Barrel Oak Smoked Salmon, smoked with a combination of old and new oak from Speyside whisky barrels. This method imparts soft, rounded woody notes and a subtle sweetness, flavours inspired by the finest single malts, not whisky itself, making it a treat for all palates and a perfect companion to a Speyside malt.

 

This salmon has earned global recognition, listed No. 39 in Lonely Planet’s “500 Best Things to Eat in the World” and a finalist in the BBC Food and Farming Awards.

 

Explore the Whisky Barrel Oak Smoked Salmon, along with their Classic Smoked, Peat-Smoked, Gravlax Cured, and specialty hand-sliced cuts, available in-store or online.

Creamy, dreamy, and just the right amount of blue – Grand Noir, the triple cream blue from Germany, is both luxurious and approachable.

 

Its velvety texture and delicate blue veining make it perfect on any cheese board. Pair it with a dollop of fig or pear jam, or slices from our range of salami – Casalingo, Felino, Finocchiona Hot, and more.

 

Available in-store and online:

• Grand Noir cheese, shop here
• Salami range, shop here

This September, Huber’s Bistro presents a new cheese platter curated by our GM, Mr Thomas Kreissl. Featuring five distinctive Spanish cheeses, this selection highlights the heritage and artistry of Spain’s cheesemaking tradition.

 

On the platter this month:

• Crema de Queso Torta del Casar – a silky, tangy sheep’s milk spread from Extremadura, traditionally enjoyed by scooping straight from the rind

• Queso de Cabra Viejo Maestro – an aged goat’s cheese with nutty, caramel and spiced notes, rich and complex

• Queso de Oveja Curado con Trufa Blanca – a sheep’s cheese infused with white truffle, indulgent and aromatic

• Picón Bejes-Tresviso – a bold blue cheese from Cantabria, cave aged in the Picos de Europa mountains for its distinctive tang and character

• Queso Cañarejal Cremoso – a soft, spoonable sheep’s cheese from Castilla y León, known for its luscious interior

The platter is accompanied by almonds, seasonal peaches and grapes, and artisanal Obando bread, offering a pairing that balances indulgence with freshness.

 

Available at Huber’s Bistro this September, simply walk in and enjoy. If you discover a favourite, visit Level 2 at Huber’s Butchery or shop online with free delivery for orders above $100 to bring these cheeses home. Shop here.

Huber’s Butchery and Bistro will be closing early at 4:00pm on 30th September 2025, Tuesday for our stocktake.

 

The last order at Huber’s Bistro will be at 3:30pm.

 

Both the Butchery and Bistro will reopen on 1st October 2025, Wednesday with normal operating hours. 

 

Thank you for your understanding, and we apologise for any inconvenience caused.