Uber Huber Issue 208

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It's great to see Dempsey getting busier again. Just a few weeks ago, things were a little quieter as many of you headed off for the school holidays. With more people returning and getting back into the rhythm of cooking and entertaining, we thought it was the perfect time to launch something new.

 

One show that certainly sparked plenty of conversations around Huber's was Culinary Class Wars Season 2. We couldn't stop talking about the incredible techniques, bold flavours and unforgettable dishes, so we decided to bring some of them into our own kitchens. That's how our new Culinary Class Wars Season 2 inspired recipe series was born. Over the coming weeks, we'll be sharing a total of eight recipes inspired by some of the season's most iconic dishes, recreated in a way that's approachable and achievable for home cooks. We hope you'll enjoy following the series, trying the recipes yourself, and perhaps even sharing your creations with us along the way. Be sure to follow the series on our Instagram, Facebook and YouTube channels so you don't miss a single recipe.

 

To kick things off, we've paired one of our most popular brands, Stockyard Beef, with one of the season's most memorable dishes. Our featured Stockyard Beef Short Ribs were the perfect choice for recreating the iconic BBQ Lab Director's Beef Ribs, pressure-cooked until meltingly tender before being finished with a gentle hickory smoke.

 

There's plenty more waiting for you in this month's newsletter too, from our new Appenzeller Griller Sausage of the Month and artisan cheeses from Caseificio Cavola 993, to our Swiss Edition Cheese Platter available throughout August and our Wine of the Month from Rioja Alavesa.

 

At the same time, August is always a special month for me. Being half Swiss and half Singaporean, I have the privilege of celebrating both Swiss National Day and Singapore National Day. To mark the occasion, we're hosting a series of special cooking classes where you can learn to prepare classic dishes that celebrate the rich culinary traditions of both countries. It's a wonderful opportunity to explore new flavours, pick up practical cooking techniques, and celebrate the traditions that have shaped my own love for food.

 

Until next time, happy cooking and enjoy the celebrations!

~Andre Huber

Excite Your Appetite!

Our Meat of the Month is Stockyard Angus Beef Short Ribs, a richly marbled cut prized for its exceptional flavour and tenderness. Behind every exceptional short rib is Stockyard Beef, one of Australia's most awarded premium beef brands. Derived from premium Angus genetics, every cut is 100% Australian beef, raised on a 200+ day grain-feeding programme using natural, non-GMO feed, with no added hormones or antibiotics. The result is consistently tender, flavourful beef you can trust for every occasion.

 

One of the best things about this cut is its versatility. Slice it into 1cm strips for LA galbi style ribs and grill them over a hot pan or barbecue for beautifully caramelised edges and juicy, beefy flavour. Prefer low and slow cooking? They're equally suited to slow roasting, sous vide, braising or barbecuing, transforming into meltingly tender beef with deep caramelised flavours, a rich savoury aroma and an irresistibly juicy texture.

 

Keep scrolling to discover how we've transformed Stockyard Angus Beef Short Ribs into one of the most talked-about dishes inspired by Culinary Class Wars Season 2.

Our featured Stockyard Beef Short Ribs take centre stage in this recreation of the iconic BBQ Lab Director's Beef Ribs from Culinary Class Wars Season 2. Inspired by Chef Yoo Yong Wook's clever techniques, we put them to the test ourselves, starting with the same high-pressure cooking method. Instead of smoking the ribs for over 12 hours, we used a pressure cooker to rapidly break down the collagen and connective tissue, giving us beautifully tender, fall-off-the-bone beef in just a fraction of the time.

 

To finish, we adapted the original flash smoking method into an easy wet smoking technique that's much more practical for home kitchens. Using soaked wood chips and everyday kitchen equipment, we achieved the same rich smoky aroma and depth of flavour without filling the house with smoke.

 

Click on the button below to watch the full recipe and discover how you can recreate our easy wet smoking technique at home!

Get ready for a sausage that's oozing with flavour. Made with premium cuts of beef and pork, this handcrafted sausage is generously filled with rich, nutty Appenzeller cheese and complemented by air-dried beef for an extra depth of savoury flavour. Every bite is juicy, smoky and packed with cheesy goodness, making it a must-try for sausage lovers.

 

Grill, pan-fry or barbecue until beautifully browned and the cheese turns irresistibly melty. Serve with crusty bread, buttery mashed potatoes or crispy fries, alongside tangy mustard, sauerkraut or pickles. Pair it with a crisp lager, wheat beer or a glass of dry white wine for the ultimate Swiss-inspired feast.

 

Available while stocks last at Huber's Butchery, Level 2. Don't let this one be the wurst decision you make. Grab yours before it's gone!

Straight from the Apennine Mountains of Italy to our cheese section, we're delighted to welcome Caseificio Cavola Matricola 993 Parmigiano Reggiano. Produced in the heart of Reggio Emilia, this exceptional cheese showcases the rich heritage and craftsmanship behind one of Italy's most iconic cheeses.

 

It is identified by its official dairy registration number, a mark of authenticity and artisanal excellence. Crafted by a cooperative founded in 1929 in the mountain village of Cavola, around 900 metres above sea level, each wheel reflects generations of traditional cheesemaking and the unique character of the region.

 

While all Parmigiano Reggiano is made under strict DOP regulations, fewer than 20% of wheels achieve the prestigious Prodotto di Montagna (Mountain Product) certification. Thanks to its unique high-altitude terroir, Matricola 993 is renowned for its signature lactic sweetness, velvety texture and remarkable depth of flavour that sets it apart from lowland cheeses.

 

Enjoy it shaved over pasta, risotto and fresh salads, or on a cheeseboard with cured meats, fresh fruit and a drizzle of honey. Pair it with a full-bodied red wine or a crisp sparkling wine to complement its delicate sweetness. Available now at Huber's Butchery, Level 2, while stocks last.

Celebrate Swiss National Day with our Cheese Platter of the Month: Swiss Edition, featuring five exceptional Swiss cow's milk cheeses that showcase the incredible diversity of Swiss cheesemaking. From creamy and nutty to bold and beautifully aromatic, each cheese brings its own distinctive character to the board.

 

This month's platter includes:

• Moser aux Noix – creamy with crunchy walnuts throughout.
• Trüffle Perle – rich, creamy and infused with luxurious truffle.
• Jersey Blue – bold, veined and wonderfully aromatic.
• Tannenkäse – matured in spruce bark for a distinctive Alpine aroma.
• Urgewalt – rustic, robust and full of character.

Served with a selection of carefully paired condiments, it's perfect for sharing over a glass of wine or simply enjoying at your own pace.

 

Available throughout August at Huber's Bistro only, while stocks last.

 

Found a new favourite? All five cheeses are available at Huber's Butchery, Level 2, so you can bring home the flavours of Switzerland and build your own cheeseboard!

Experience the flavours and traditions of Switzerland with a special series of live cooking demonstrations by Chef Clement. Following the overwhelming response to our first two sold-out sessions, limited slots remain for the upcoming classes. Sit back, savour the flavours of Switzerland, and discover authentic Swiss recipes, expert techniques and the stories behind some of Switzerland's most beloved dishes.

 

Limited slots are available. Click the link below to sign up and reserve your slot!

 

Cooking Class Demonstration Recipes:

• Spinat Pudding mit Morcheln 
• Pork Cordon Bleu Innerschweiz with Glazed Parsleyed Carrots and Green Salad 
• Parfait with Willisauer Ringli and Gedörrten Blaubeeren 

Cooking Class details:

• Location: Huber’s Gourmet Studio
• Dates: 1st August, 15th August, 22nd August, 29th August (Remaining dates)
• Time: 10.30am to 12.30pm
• Fee: $60 per pax
• Receive a complimentary $20 Huber’s Gift Voucher when you attend the class.

Terms and Conditions:

• Registration fee is non-refundable.
• Vouchers will not be issued for missed attendance.
• Rescheduling is strictly not allowed.
• This class is only for participants aged 16 and above.

Join us on Saturday, 8th August, just one day before Singapore celebrates her 61st birthday, for a special cooking class inspired by our nation's iconic flavours. Led by Chef Clement in a LIVE cooking demonstration, you'll get a front-row view of his techniques, pick up practical cooking tips, and enjoy tasting each dish as the class unfolds.

 

With only one class available this August, this is your chance to experience a unique National Day celebration through great food, live cooking and unforgettable flavours. Seats are limited, so reserve yours today!

 

This specially curated three-course menu reimagines beloved local favourites with a creative Huber's twist:

• Starter - Chilli Crab Cannelloni
• Main - Bak Kut Teh with Braised Hard Boiled Eggs, Tofu Puffs and Jasmine Rice 
• Dessert - Red Velvet Cinnamon Rolls with Cream Cheese Frosting 

Cooking Class details:

• Location: Huber’s Gourmet Studio
• Dates: 8th August
• Time: 10.30am to 12.30pm 
• Fee: $60 per pax
• Receive a complimentary $20 Huber’s Gift Voucher when you attend the class.

Terms and Conditions:

• Registration fee is non-refundable.
• Vouchers will not be issued for missed attendance.
• Rescheduling is strictly not allowed.
• This class is only for participants aged 16 and above.