'My philosophy on food is much like my philosophy on life, to look for and make the best of beautiful ingredients: minimum of fuss, maximum of flavour.'
Would you believe it if I told you that I'm doing a (one-legged) happy dance right now, dear readers?! Yes, indeed I am! I'm super-excited because Commendatore Antonio Carluccio, one of my culinary heroes, is visiting Canberra as the Patron of this year's Canberra & Capital Region Truffle Festival.
The 2014 Canberra & Capital Region Truffle Festival begins on 21 June and I'm absolutely delighted to partner once again with Anne and Denzil Sturgiss from Tarago Truffles who have generously offered readers of Good Things the opportunity to WIN a truffle hunt for two during this year's season.
International celebrity chef Antonio Carluccio has been hunting and collecting truffles, mushrooms and other fungi for most of his life. From the age of seven, Antonio would forage with his father in the woodlands of Piedmont in the north-west of Italy.
Chef Christophe Gregoire was born and raised in Les Vosges – one of the most pristine rural regions in France. He says Australian truffles have a superb quality and beautiful aroma... largely due to cold winters, frosts and dry soil in growing regions
With a fridge and larder full of food, Peter and I decided to skip our usual Saturday morning visit to the Capital Region Farmer's Market, choosing instead to hibernate indoors and create a gourmet brunch from ingredients we had at hand.
We arrive at the truffière at Willandra Lane, Tarago on a depths of winter weekend morning, yet despite the pea soup outside, the rural views from the dining room window of Anne and Denzil's toasty warm cottage are breathtaking.
Breakfast: Scrambled Eggs with Truffle
Cooking and writing have been a lifelong passion.
Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers
and chefs; and news on food, cookbooks
- Liz Posmyk
Search by topic
NB: I use Australian standard measuring cups and spoons in my recipes.