Get your stink on with Brewers Gold. This mighty Irish cheese washed in beer is bending the hairs of the Stinking Bishops staff's nostrils. Come in and smell what it's all about, we've got a small supply so get in early before the aroma disappears.
We only have 1kg left and it's tasting amazing. Get in quick before it's all gone!
It is undeniably one of the most influencial Swiss cheeses with its history dating back to pre-roman era. This particular Gruyére enjoys woody, earthy and nutty aromas with a little crunchy salt crystals throughout and a creaminess to finish.
Beautiful Delicate, creamy blue mould sheep cheese from Gippsland in Victoria.
Made from pure sheep milk from our farm, each 2kg wheel captures the nutrients of rich, clean pastures. The wheels have a grey-white, crusty rind with a moderate spread of blue cavities. Mouthfeel is mild and creamy with a soft finish typical of sheep cheese
As summer is heating up cool down with our lovely Sheeps Milk Liquorice Panna Cotta. Available on our dinner menu Tues~Sat
To celebrate the Newtown Locals at the Newtown Festival this year we are adding an extra Mac N Cheese dish on our Dinner Menu. We are losing the vegetables and adding a bunch of In House Cured Bacon, cheddar and some green stuff on top. This dish is available this week from Tonight (Tuesday 3rd) until Sunday 8th (Newtown Festival Day). #Newtopia15
As part of 'Newtown festival week' a few of our Newtown Locals friends have created some very special deals for fellow Newtopians
Pop in to one of these amazing places for a bite to eat or a cheeky drink.....
'Newtown Festival Week' will start this Sunday the 1st of Nov get ready Newtown it's going to be big one.
Bay of Fires wines are crafted to showcase the very best from our distinctive island of Tasmania's terrior. Fittingly, these wines will be perfectly matched with a selection of legendary Tasmanian cheeses from Ashgrove, Bruny Island and Heidi Farm curated by The Stinking Bishops team.
This sampler board will showcase the latest 2014 release of our awarding winning Bay of Fires Chardonnay, Pinot Noir and Sparkling Pinot Noir Rose. This is available for the lunch and dinner for the month of October.
We have new lunch and dinner menu's to coincide with the change in the season! (Hurrah its Spring) We have brought back an old favourite... Smoked Mackerel and Kipfler Potatoes. We are also rolling out a load of new dishes. These include Slow Roasted Lamb Neck, a new burrata dish and many others. If you fancy something sweet, why not finish with a Liquorice Panna Cotta with Blood Orange Segments and Marmalade.
Go HERE to see our new menu
For Fathers Day this Sunday we have brought back everyones favourite meal, the ploughman's board. This time around you can pick your meat and it comes with Ashgrove cheddar, a pickled egg, saffron pickled veg, house made branston pickle, grapes and chunky sourdough bread for $23.
This goes perfect with a glass of Young Henrys natural lager, show your dad you care with meat and beer.
We are featuring new Swiss cheeses every week for the month of August and each week we are creating a 3 Cheese Board to highlight the different regions, textures and styles of Swiss Cheese. This week’s board is featuring the following cheeses:
Sélection Rolf Beeler Jersey Blue Lichtensteig Region
Selected by Rolf Beeler, produced by legendary cheese maker Willi Schmid. The Jersey Blue is Willi Schmid’s most decorated product: On two consecutive occasions, in 2010 and 2012, it won the “Best of Show” at the “World’s Jersey Cheese Awards”. The Jersey Blue is specially appealing cut when you see the fine light blue to dark green veins that grow into the core from the outside. The buttery feel of the Jersey milk coats the palate and then the powerful flavours of the mould burst out. It has an unbelievable long finish, a masterpiece indeed.
Sélection Rolf Beeler Vacherin Fribourgeois AOC Fribourg
This cheese is a washed rind cheese made from cow’s milk. It is produced exclusively in the alpine region and villages of the canton Fribourg which gives it part of its name. The other part stems from the latin word “vaccarinus” which means “little cow shepherd”. This raw milk cheese has a distinct, tangy, slightly bitter with a superbly creamy finish.
Milchzapfen (“Milk Icicle”) Hinwil, Canton Zurich
This unique cheese is produced in the form of a large salami, made from fresh raw milk. Originating in the mountainous region of the canton Zurich it is ripened in a hanging position in a vaulted cellar where the white mould grows naturally thanks to the perfect climate. It enjoys a mild to aromatic taste with a hint of white mould.