4 Fun Facts and 4 Venues for the Ultimate Truffle Experience

Truffle season in Australia runs from June to September and many venues around the country make sure this sought-after ingredient features in some way on their menus.

Here are four fun facts about these little black nuggets of gold and four venues to visit for the ultimate truffle experience:

 

•The ancient Greeks thought truffles were made when lightning hit damp soil.

•Pigs, trained dogs and goats are used to sniff out truffles, which produce a chemical almost identical to a sex pheromone found in male pig’s saliva.

•Truffles are mushrooms that are believed to have started growing underground to beat forest fires, drought and severe cold.

•A fabled aphrodisiac, the black truffle’s penetrating aroma led Epicureans to liken the scent to that of the tousled sheets of a brothel bed. In the Middle Ages, monks were prohibited from eating truffles for fear they would forget their calling.

Sofia’s Restaurant & Bar on Victoria Avenue brings a new level of sophistication and style to Broadbeach. Located on the ground floor of the Oasis Shopping Centre, dreamy tones and a stunning fit-out draw you in, with whitewashed walls, touches of wood and pops of colour from the bottles on the shelves, all transporting guests to long, serene Summers on the Italian Coast.

 

Sofia’s is known for all-day dining, an extensive wine list, signature wood-fired bread, appellation oysters shucked to order and the guests’ favourite - cacio and pepe - served at the table in a 40 kg aged Parmesan wheel. Executive Chef Dan Paulman delivers some of Sofia’s favourites alongside a selection of seasonal additions, such as mafaldine ribbon pasta with truffle sauce and mascarpone.

Surry Hills locals have a good yarn and a belly full of laughter and satisfaction at Dad and the Frog café in Fitzroy. One of Sydney’s hidden gems, this dining hub is the brainchild of two life-loving hospo mates with a simple vision to deliver specialty coffee and a delectable, creative menu using local produce and sauces, relishes, jams and pickles made in-house.

 

Take a seat in the secluded laneway for alfresco dining, or head indoors where cabinets overflow with temptations for grab-and-go options; perhaps linger over brunch plates of truffle magic mushrooms, with poached eggs, pancetta, sour cream and black truffle oil, on toasted wholemeal, enjoyed with a energizer smoothie of strawberries, apple, pear, pineapple, date and coconut water.

Inspiring, inclusive and healthy, Guyala Café on Smith Street in Cairns acts as an integration between the broader community and Spinal Life Australia. Named after the white-breasted sea eagle, this first-of-its-kind fully accessible community centre for the Spinal Life facility has a beautiful fit-out, thoughtful menu utilising local and indigenous ingredients and an experienced team of professionals.

 

Expect creative dishes from morning to night, perhaps starting your day with button and wood ear mushrooms, with cashew and truffle pâté on ciabatta toast, with French garden herbs, goat chevre and pickled red onion; or wrap your hands around a truffle and tofu toastie with shiitake, melted cheese and Korean-style soy pickled onions.

Cataract on Paterson brings a unique and modern dining experience to Launceston’s city fringe. This restaurant oozes sophistication via a blend of classic interiors with a modern twist, making it an ideal place to unwind on a Friday night. The menu focuses on fresh Tasmanian produce, featuring high-quality grass-fed beef from Great Southern Pinnacle and a seafood-tasting plate, containing locally caught fresh Tasmanian oysters and scallops.

 

A la carte options include premium peppered eye fillet, creamy mash, char-grilled broccolini and truffle jus, or twice-cooked master stock pork belly, with pumpkin and miso purée, chilli-charred broccolini, caramelised shallots and apple reduction, best enjoyed with a glass of Devils Corner house wine or a pomegranate Margarita.