Often called the most expensive ingredient in the world – truffles are the black diamonds of the earth and can retail for more than $2000 a kilogram in Australia. With truffle season now upon us, restaurants around the country are gearing up to add special dishes featuring the fungi to their Winter menus.
Just to make sure you realise we are not talking about truffle chocolates, truffles are a type of fungi that grow underground and as well as being tricky to grow, are also difficult to find and have a short shelf life. That doesn’t stop Chefs and diners the world over craving the unique flavour and texture of black and white truffle varieties.
There are about 160 truffle farms in Australia - most are in Victoria, Tasmania and Western Australia as these delicacies like warm Summers and frosty Winters.
Here are five sensational truffle recipes to celebrate the 2024 season…make sure to try these at home:
"I ‘borrowed' this recipe from my time spent on a work placement in a lovely little restaurant called La Régalade in the 14th Arrondissement in Paris. A man used to bring fresh truffles straight to the window of the kitchen and the Head Chef, Bruno would meticulously mince them for hours and then add them to softened butter. To this day, truffles remind me of my time in Paris.
"I love cooking scallops in the shell; the roasting aromas that emanate from the baking shells just sing out and capture memories of beach barbeques. If you are lucky enough to have some fresh truffle to hand simply substitute 200 grams of ordinary butter for the truffle butter, then shave the fresh truffle on top of the cooked scallops." - Jack Stein.
This recipe from Otis Dining Hall is the epitome of simplicity - fresh pasta, truffle butter emulsion and freshly shaved black truffle. If you are strapped for time, you can use store-bought tagliatelle.
Tender lamb topped with potato mash and puff pastry makes this a warming Winter dish from Cucina Espresso Chef Carlo Calautti.
This recipe, from Margan Restaurant Chef Thomas Boyd, is inspired by truffle season, which provides a perfect combination for the chestnut and rabbit.
Truffles work magically with dessert dishes such as this crème brûlée by Le Tres Bon Chef Christophe Gregoire.
