From the Editor, Leigh O’Connor.
Black gold…Tasmanian tea…up from the ground came…truffles!
Truffle season runs from June to September here in Australia as we celebrate this most sought-after delicacy during the Winter months, making it the ideal ingredient for hearty, warming meals to tempt all palates.
Only black truffles are native to Australia with a more subtle, nutty and earthy flavour than those typically found in Italy, the south of France and Croatia.
We’ll take you on a culinary journey of discovery this week from where to dine to sample truffles on the menu to five decadent recipes to recreate at home; plus we sample three award-winning whiskies from ALDI that are sure to warm the cockles of your heart this Winter and dish up the best value foodie road trip destinations around the globe for your next holiday.
From fast food to fine dining, mixed drinks to movie snacks, Marie-Antoinette Issa uncovers unusual truffle foods that are proof that the world’s most luxurious fungi have well and truly transcended their gourmet roots to become a versatile and prized ingredient in a variety of culinary contexts.
Think offerings such as Bar Luca’s Mr T-Ruffle burger with a beef patty, Swiss cheese, streaky maple bacon, field mushrooms, truffle aioli and shallots; or for the sweet tooth, white chocolate and truffles – the smooth, creamy sweetness of the chocolate is beautifully balanced by the intense, earthy notes of the truffle.
Speaking of chocolate…it’s World Chocolate Day on Sunday, July 7 and to help you celebrate we have three decadent maple-inspired recipes to put the wow factor into your next dessert – plus two are vegan! What’s not to love about maple salted caramel lamingtons?
Showcasing the bold flavours and spice of Singaporean food with easy recipes that can be recreated in your home kitchen, check out acclaimed author and cook Shu Han Lee’s latest publication, ‘Agak Agak’. A colloquial term rooted in the Malay word for ‘somewhat’, agak agak comes alive in the kitchen, where cooks rely on their senses and experience rather than tools or exact formulas.
Those looking for new flavour sensations, can check out three recipes from Shu’s book that are classic Singaporean dishes easily replicated at home.
Read on for a trufflin’ good time…
