Ever since I started cooking with truffles, my food costs have mushroomed.
They are rare, expensive and most of us have no idea how to cook with them…there’s nothing more decadent and delicious than a truffle.
It’s time to celebrate truffle season Down Under - this underground funghi can fetch up to $150 per 50g in Australia and makes its appearance on restaurant menus around the country as Chefs outdo each other to create the perfect dish.
Much like caviar and saffron, these morsels are among the most expensive ingredients on the planet with their umami flavour - ideal for steaks and mushrooms – or try them infused in oil as a drizzle for French fries.
The early plantings of truffles in Australia were in Tasmania and WA, with the first truffle harvested in 1999; truffles are now grown in all Australian states, including Southern Queensland and the ACT.
Who better to ask for outstanding recipes to celebrate truffle season than some of our top Chefs – here are three dishes you have to try:
Staying true to tradition and offering a refined culinary experience, Sydneysiders head to Figo Restaurant & Bar on Bayswater Road in Rushcutters Bay for relaxed dining in the heart of the city. This boutique restaurant, cocktail and wine bar oozes rustic charm with exposed concrete, dark wooden table settings, plush velvet booths and walls adorned with wine racks.
Chef Mattia Porcellato offers up his croquette di baccalà recipe as a celebration of not only Winter dining, but also exotic slices of black gold as a garnish; using sous vide cod, mashed potato and breadcrumbs these croquettes are a real family and crowd pleaser with a touch of extravagance.
Celebrating a shared passion for food, wine and a promise to evolve constantly, Signature restaurant is the pinnacle of Emporium Hotel Southbank's culinary collection. Located on Grey Street, this venue boasts a 150-year-old stained glass window, blush pink and burnt orange tones, a backlit white onyx bar and bespoke furniture, while more than 1000 handblown glass balls crown a range of design features.
With the added delight of being vegan and gluten-friendly, Chef Luca Spagnolo’s truffle mushroom steak is a perfect new addition to Signature’s Winter menu; Lion’s Mane and Pioppino mushrooms are available at good fruit and vegetable shops, as well as markets.
Inspired by the blue waters of the Mediterranean and European culinary traditions, Bottarga on Martin Street is Brighton’s Italian dining gem. This Melbourne dining destination fuses taste and tradition in industrial-style surrounds of a wine barrel, an open kitchen and moody lighting, as guests peruse a menu of creative dishes.
What better combination is there than duck and truffle? Bottarga Chef Federico Bizzare serves up mafaldine pasta with duck ragu, mushrooms, pecorino, porcini dust and fresh truffle – a certain dinner winner for all at the table.
For more exciting ways to dive into the world of truffles, click here for recipes.
