THEY probably aren’t going to fill the winter fruit bowl of most kitchens but Australian black truffles are now in season.
One truffle expert is doing her best to educate Australians on exactly what to do with the highly prized delicacy.
Sara Hinchey of Melbourne’s Truffle Hound said even those without royal (French or Italian) blood can revel in the rich yield of black truffles from the colder regions of the nation.
Ms Hinchey’s expertise has led her to team up with several leading Melbourne restaurateurs in a series of special dinners and workshops to showcase a range of ways to prepare and consume this extraordinary and little understood subterranean mushroom.
They include: Lakehouse Daylesford (July 20), RACV City Club (July 22), Grossi Florentino (July 23), and the Stephanie Alexander Kitchen Garden Foundation (August 30).
“Truffles have incredible flavour. Happily, we now have some growers of exceptional quality in Western Australia, Tasmania, New South Wales and Victoria, with our produce being recognised by international chefs as among the best in the world,” Ms Hinchey said.
“Any non-noble here in Australia can create a simple and impressive dinner party dish.”
Ms Hinchey has visited a number of Australia’s trufferies and conducted truffle-related research in Europe, from Provence to Piedmont.
She is in touch with growers, chefs and market sellers throughout Australia and has devoted countless hours to extensive recipe development in her own kitchen.
“We have an incredible industry and an exceptional product right here in Australia – and this season, plenty of opportunity to try it for yourself,” she said.
Visit www.trufflehound.com.au
