Truffles are very rare edible fungus which have been the prerogative of the rich and royal for centuries, right from the time of ancient Egypt.
These days they are more accessible and during truffle season from June until September, you will find them on the menu of many a high-end restaurant around Australia – particularly in the West where Manjimup kicks off the annual celebration of all things black and white truffle.
Who better to ask for a delicious truffle recipe than Z1Z Culinary Manager Thomas Haynes, who oversees operations for Cooee restaurant, located on the banks of Perth’s iconic Swan River.
Enjoy water views day and night at this dining destination on Mounts Bay Road in the heart of the CBD. Calling the Old Swan Brewery home, Cooee boasts a red brick façade, tiled floors, cane furniture for chilling out on and floor-to-ceiling glass overlooking the river.
Z1Z is the lifestyle division of Tattarang, investing in services, products and experiences which bring the unique essence of Australia to guests. The highly diverse portfolio includes hospitality, food and beverage, fashion and sport, including iconic brand R.M.Williams, Indiana Tea House in Cottesloe, the proposed Ningaloo Lighthouse Resort in Exmouth and the Western Force rugby team.
Before joining forces with Z1Z, Thomas worked as Executive Chef at Sydney’s Barangaroo House - owned by Matt Moran and Solotel – along with serving as Head Chef at Chiswick Restaurant. His experience also includes working in some of the UK and Australia’s leading restaurants such as Aria and Michelin-starred Gordon Ramsay at Claridge’s in London.
Paying tribute to his mentor Matt Moran for his friendship and strong support throughout his career development, Thomas says the change to join Z1Z represented an exciting new chapter in his culinary journey.
"The opportunity to be actively involved in the development of what can be a globally-important food and lifestyle business like Z1Z is what I’ve been working towards throughout my career,” he says. "I look forward to collaborating with our passionate team and growing the Z1Z network even further.”
Thomas brings a delicious vegetarian recipe for baked leek, potato, burnt butter and Truffle Hill truffles to the AGFG table, which is an ideal accompaniment to a Winter roast, steak or chicken dinner that all the family will enjoy.
Don’t worry if you have a little left over…put the truffled mashed potato and creamed leeks between bread and into a jaffle press for a game-changing toastie!
For more truffle recipes, click here.
