Uber Huber Issue 200

SHOP ONLINE | BISTRO HOURS | CONTACT US

December always seems to appear in a flash, doesn’t it? One moment we’re easing through the year, and the next, Christmas plans and festive meals are already on our minds. If your pre-order isn’t in yet, you’re still in a good place as it stays open until 15th December. It’s also the perfect time to pick up the small touches like glazes, sauces and gravy, the quiet heroes that bring the whole feast together.

 

We've also added a handful of festive finds that are quite fun to explore this month. Think Hebridean smoked salmon in 900g packs (yes, three flavours!), Nürnberger gingerbread and pastries, and a range of Italian panettones that make lovely gifts or little treats for yourself.

 

For this year’s Christmas cooking inspiration, our GM Thomas Kreissl is sharing his go-to Traditional Roast Beef. It stars a Tasmanian centre-cut sirloin that roasts up tender, juicy and absolutely worthy of taking centre stage on your festive table.

 

While you’re at the butchery, don’t miss our Pork Sausage with Gingerbread flavour, something new we’ve created just for the Christmas season. We’ve also expanded our bakery corner, so you’ll find Pane Maggiore and Bünder Brot, both baked hot in-house. With their crisp crusts and soft centres, these loaves are pairs with anything and easy to enjoy!

 

Over at Huber’s Bistro, we're serving five festive cheeses available through December, from creamy and indulgent to bold and refined. And since a good feast deserves a good bottle, we've highlighted a few wine recommendations for your Christmas dishes, great for entertaining and even better when shared with people you love eating with. 

 

One last highlight before we close, I recently competed in HYROX Men’s Doubles 45–49 with Dr. Adrian as my race partner, and we conquered our way to 2nd place! It was intense, rewarding and a moment that truly affirmed the effort behind it. Good training, good fuel, good outcome. If you’d like to know what kept me going, you’ll find it just below. 

 

With that, here’s wishing all our members a heartfelt Merry Christmas and Happy New Year! Thank you for the support and the moments you’ve shared with us this year, we can’t wait to serve you again in the next! 

~Andre Huber

Excite Your Appetite!

With Christmas coming up fast, it’s a good time to lock in your orders. Pre-orders stay open until 15th December, and we’ve got everything you’d want on a festive table, from roasts, hams and chipolatas to lamb, pork and all the small essentials that make the meal complete. And if you’re swinging by the butchery, you’ll spot plenty of seasonal treats too, including freshly baked breads and those classic Christmas goodies everyone loves to have on hand.

 

For the final flourish, we’ve gathered a mix of sauces, glazes, gravy, and even ready-made duxelles to make your Wellington prep a breeze. Look out for options like Truffle Mushroom Sauce, Red Wine & Cherry Coke Glaze, Honey & Orange Clove Glaze, Rum, Maple & Cinnamon Glaze, Traditional English Bread Sauce, and our turkey gravy, which pairs beautifully with the different turkeys we have in store.

For those who already enjoy our smaller packs of Hebridean smoked salmon, we’ve now added a bigger 900g sliced options for the festive season.

 

Choose from: 

• Beechwood Smoked Salmon 
• Whisky Barrel Oak Smoked Salmon
• Peat Smoked Salmon

 

The 900g pack is great if you're hosting or planning a few salmon dishes this season. It gives you plenty to work with for festive boards, canapés and easy meals without running short. 

 

Available in-store at Level 2, while stocks last. 

Experience the magic of Christmas with the Original Nürnberger Gingerbread from Lebkuchen-Schmidt.

For more than 90 years, Nürnberger’s Lebkuchen-Schmidt has been the world’s leading of exquisite Gingerbread and pastry specialities. Baked in Nürnberg, each piece offers a rich blend of nuts, warm spices, honeyed sweetness, and that signature soft, moist texture everyone loves.

Beautifully presented in Lebkuchen-Schmidt’s iconic festive tins and gift boxes, a treat for gifting or sharing at home this festive season. Brought to you by our GM, Thomas Kreissl, sharing the true taste of Nürnberg's timeless tradition. 

 

Available in-store at Level 2. 

Panettone has a way of making the season feel a little more special. These Italian Christmas classics are soft, airy, lightly sweet, and sit somewhere between a cake and a brioche-style bread.

 

• Cioccolato: A rich, chocolatey version with plenty of chocolate pieces folded through. 

 

• Mandorle: A traditional style topped with almonds for gentle nuttiness and a light crunch. 

 

• Agrumi e Zafferano: A vibrant mix of citrus and saffron, golden and aromatic with a bright lift. 

 

Just a glimpse of the flavours this year with plenty more in store! Available at Level 2 for a limited time.  

There's something about a classic roast beef that instantly makes the house feel warmer, the table more inviting, and the holidays a little more magical. For December, we're sharing a favourite from our GM, Mr. Thomas Kreissl a recipe he brings out every Christmas for its comforting flavours and reliable tenderness.

 

It starts with a beautiful Tasmanian beef sirloin, and go for the centre cut. It gives you that perfect balance of juiciness and tenderness, with every slice holding onto its natural flavour. The seasoning is wonderfully familiar: a mix of herbs and pantry favourites that blend into a rich, heartwarming roast. 

 

If you’re planning a simple yet impressive centrepiece for your festive table, this roast is a lovely place to start

If you enjoy a good festive surprise, you’ll want to keep an eye out for our Pork Sausage with Gingerbread flavour. We make it fresh in our butchery using pork belly and pork neck for a rich, juicy bite, all filled into sheep casing with absolutely no chemicals, hormones, fillers, additives, or MSG.

 

The flavour leans into Christmas in the best way, a pleasant blend of gingerbread spices, lifted with a touch of orange zest and orange juice for a fragrant finish. It's the kind of sausage that feels instantly festive the moment it hits the pan. 

 

Available at Level 2 Huber's Butchery for a limited time and only while stocks last. It's one of those delicious seasonal gems that tends to disappear quickly, so it's worth grabbing a pack when you're here!

December’s meat of the month comes with serious steak appeal. Featured above in the image are Stockyard’s Angus T-Bone Porterhouse and Angus Prime Rib, grain fed for over 200 days and then dry aged for forty five days. The result is deep, concentrated flavour with a tenderness that stays long after the first bite.

 

Stockyard Gold has been a consistent medal winner in Australian branded beef competitions for close to twenty years, known for natural feed with no added hormones or genetically modified ingredients. It’s beef with integrity and unmistakable richness.

 

We dry age these cuts in house for 45 days in a dedicated cabinet, where temperature, humidity, airflow and UV exposure are closely monitored. Time works its magic, sharpening flavour and creating that coveted buttery finish.

 

Find it at Level 1, fresh and ready to bring home.

Have you ever tried Spanish Rubia Gallega? It's a heritage breed from the green pastures of Galicia, and once you taste it, you'll understand why chefs speak so highly of it. These cattle are raised far longer than standard beef — often 8 to 14 years, which means deeper flavour, fuller aroma and natural marbling that really comes through on the grill or pan.

 

We also have the Buey Gallega, the ox equivalent and even harder to source as most are slaughtered young. Buey offers a noticeably sweeter profile, with larger muscle structure and an impressive richness that cooks beautifully whether grilled, roasted or pan-seared. 

 

We’ve brought in a limited selection of cuts, available while stocks last. If you’ve been curious about premium Spanish beef, this is a good place to start and our butchers at Level 1 are always happy to guide you along the way. 

As we talk about quality protein and proper fueling, there’s a highlight we’re proud to share. Our Executive Director, Andre, competed in the HYROX Men’s Doubles 45–49 yesterday with his race partner, Dr. Adrian, and the duo finished in second place!

 

A well-earned result that reflects months of consistent training and smart nutrition, a reminder of how powerfully the right food supports strength, performance and overall wellbeing.

 

Quality protein plays a strong role in that journey. Protein for muscle recovery, iron for sustained energy, and natural fats that keep the body moving. From beef to pork, lamb and more, we believe in real, well-raised ingredients that nourish, perform and bring joy to the table. 

 

We’ll be sharing more about Andre’s training, fueling and mindset in our next newsletter, as well as his exciting reels on social media — follow us so you don't miss out.

We’ve added two new loaves to our bakery selection, crafted by Baeckerei Drexel from Austria and baked hot in-house. Both are inspired by classic Swiss recipes, with that perfect balance of a crisp crust and a soft, fluffy centre, making them easy to enjoy on their own or alongside your favourite meals.

 

Pane Maggiore – Made with a traditional mix of 80% Swiss wholemeal flour and 20% rye, this loaf comes from an old recipe from the Maggia Valley. It’s simple, rustic and has a wholesome, satisfying bite.

 

Bündner Brot – Based on a classic recipe from Graubünden, this one uses wheat from the mountains of eastern Switzerland. Expect a fine open texture, toasty notes in the crust and gentle caramel flavours in the crumb.

 

Find these loaves at Level 2 on your next visit!

Summer Snow (Sparkling Juices)

Made from 100 percent Australian apples with no added sugar or preservatives. Enjoy Sparkling Granny Smith and Mint, Sparkling Pink Lady, Sparkling Royal Gala and Lemon or Sparkling Pink Lady and Raspberry.

 

Trattore (Ciders)
Crafted from heritage apple varieties for natural sweetness and tang. Choose from West Country Style, Earthen Pear, New World or Zero Apple for a non-alcoholic cider option.

 

Available now at Level 1 Huber's Butchery. 

December deserves great cheese, so we're bringing out five of the best this festive season! We've gathered these exceptional cheeses from France and England, each with its own distinct charm and they come together beautifully as a sharing board. This festive platter will be available at Huber's Bistro throughout December.

 

The Cheeses

 

Truffle Brie de Meaux (France): A soft, melty Brie with a gentle fruity lift, layered with truffled mascarpone for that extra festive luxury.

 

Comté 36 Month – Charles Arnaud (France): A long-aged Comté with serious depth, offering notes of caramel, roasted nuts and a hint of citrus. Some wheels from this producer have taken home major French cheese awards.

 

Mimolette (France): Bright, bold and a little cheeky. Young wheels are fruity and supple, while aged ones turn nutty and pleasantly brittle.

 

Banon (France): Goat’s cheese wrapped in chestnut leaves, giving it an earthy aroma and a creamy, almost gooey centre as it matures.

 

Cropwell Bishop Stilton (UK): A classic English blue with a velvety-soft texture and a rich, tangy profile. This creamery is known for multiple award-winning Stiltons.

To go with all the Christmas cooking and entertaining this month, we’ve selected a few wines that shine with classic festive dishes. Each one has its own character, and they're all incredibly enjoyable.

 

The Wines

 

La Maison Pinot Noir 2023 (Australia): Dark cherry and plum aromas, redcurrant, raspberry, dried thyme and subtle oak spice. Richly layered dark fruits provide a dense core with earthy undertones, Christmas cake and sweet tea driving vibrancy and length. A beautifully structured wine showing both power and finesse. 

 

Pairs with: Christmas favourites like turkey, ham and roast beef. 

 

2020 Château Carbonnieux Rouge (France): 65% Cabernet Sauvignon, 25% Merlot, 5% Cabernet Franc, 5% Petit Verdot. An aromatic bouquet of ripe fruit (blackcurrant, blackberry, cherry) tinged with a slightly smoky sensation. The tannic structure on the palate is rich, long and soft, with a smooth, fleshy texture and a lengthy finish.  

 

Pairs with: Hearty dishes like a succulent standing rib roast or a beautifully made Wellington. 

 

Cuvée Clive (South Africa): 100% Chardonnay. Ripe citrus aromas with a hint of lime zest, followed by apricot, apple and toasted almond notes. Piercing acidity, balanced by intricate texture and delightfully small bubbles, makes for a complex, rich and powerful yet superbly refined Cap Classique.

 

Pairs with: Christmas seafood platters like prawns, scallops or try it with Hebridean smoked salmon. 

 

Perilla Merlot (Italy): Aromas of wild berries, particularly blackberry, with hints of aromatic herbs and spicy undertones. Broad and full-bodied, with balanced tannins. Persistent finish imparts pleasant hints of red fruits to the palate and a slight balsamic note.

 

Pairs with: Glazed ham and roast duck.