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On truffle hunts, the Truffle Festival AND a delicious giveaway!

7/7/2013

 
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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.

Anne and Denzil Sturgiss are the kind of folk most of us would love to have as neighbours.  Indeed, Peter and I would happily to adopt them as 'family'.  They are both easy-going, exceptionally good company (Anne is a delight and Denzil has a wonderful sense of humour), and they also happen to own a successful truffière, Tarago Truffles, on their Gap Hills property at Tarago.

It's truffle season and Peter and I have been invited to visit for a cuppa, followed by a truffle hunt (our second) with Denzil and Dalene Devonshire, expert dog trainer and truffle harvester.  Chatting over a cup of tea and biscuits, I asked Anne their background.  Anne explains that she is the eldest of six and was born in Albury in 1946, but grew up on a grazing property.  When she was two years old, her father took up a soldier settlers block to the east of Lake George in the Tarago district, where the family ran sheep and cattle.  Denzil is the youngest of six and was born in Goulburn in 1944 and grew up on his family's property, Ataweenah, on the Mayfield Road - also in the Tarago distirct.  His father had sheep and cattle too.  Anne and Denzil raised their children (and ran cattle and sheep themselves) on a property called Virginia, hear the Shoalhaven River...  'a magnificent spot with a lovely big old homestead,' Anne reminisces.  In 1992, the couple bought Gap Hills at Tarago and planted their first hectare of hazelnut and oak trees in 2002.  They moved to the property in 2008 and now have some 4,300 trees growing on nine hectares, supplying fine quality truffles to leading local restaurants and truffle-loving home cooks; as well as Duncan Garvey of Perigord Truffles in Tasmania.

Postcards and morsels from our truffle hunt...

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The dogs are excited and raring to go.  Tom, the floppy eared Springer Spaniel is 'about a dozen years old', Denzil tells me. He's a gentle old fellow, Tom, that is...  but a darned good truffle dog despite his years.  Lucy, the lively and attentive Border Collie accompanying owner, Dalene, gives herself a back rub on the grass before we head into the truffle grove.  Before long, both dogs are sniffing and scratching at the base of trees searching for that distinctive aroma...  and then the earth reveals its rich bounty of black truffles.
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Old Tom is a darned good truffle dog despite his years...
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Before long, both dogs are sniffing and scratching at the base of trees...
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And the earth reveals its rich bounty...  truffles, 'acknowledged as the supreme fruit of the soil,' according to food, writer Eric Rolls.  Yes, we agree!
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This man 'nose' a good truffle...       'it has a heavenly scent'.
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'A good truffle smells amazingly good.  But it's a very personal thing,' one of my food heroes, gourmet farmer and chef, Matthew Evans, says in his tome, The Real Food Companion.  'A good truffle doesn't smell like [infused/artificial] truffle oil.  it smells much deeper, much older, much more complex.  It's like a slow-ripened banana compared to banana flavouring.  Or a fine old burgundy compared to cheap cordial.  And each truffle has its own aroma, some more earthy, some more lifted, some almost touching on the forbidden.  It's the smell of life at its most pleasant.'
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As Tom watches on, Denzil flags the spot where a truffle has been taken...  and then 'leaps' to his feet...
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Lucy loves her work...  and her owner!
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Dalene reaches the end of the row...  the newer plantings can be seen across the dam...
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Lucy watches Dalene with interest...
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Yep, it's a good one!
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The truffière or truffle grove comprises a mixture of hazelnut and oak trees...
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Violets grow in a bed near the fence.  Denzil plans to grow them under the trees, as is sometimes done in France...
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'The Shed' where the washing, drying, packing and posting takes place...
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Back in the cosy kitchen with Anne...

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'Truffles are acknowledged as the supreme fruit of the soil.' 
                                                                                                                         Eric Rolls, A Celebration of Food and Wine

On cooking with truffles...

Anne says, 'Liz, this may sound a little crazy but one of our favourite ways of enjoying truffle is at breakfast time when we shave it over piping hot porridge that also has lashings of banana, cream and brown sugar!  We love our winter porridge and find that it sticks with us right through to what is often a late lunch when we are working.  We also enjoy truffled (scrambled) eggs every so often, quite like truffled potato mash and very much enjoy the occasional truffled pasta.'  Anne's pasta recipe appears below:

TRUFFLED PASTA
Boil 2.5 litres of water to which you have added 50g of salt.  Add 250g of Fettucini.  When the pasta is al dente, draw off a cup of the water before draining the pasta.  Return pot to heat, add some butter and finely sliced garlic, a little chilli flake and some sea salt.  Gently cook until fragrant.  Add the steaming pasta to this sauce, plus the reserved cup of water (that pasta was cooked in).  Toss a little and then add cream and shaved parmigiana.  Serve hot with truffle shaved over the top.

My friend, Adam Moore, a corporate chef based in Sydney, says that truffles are one of his favourite ingredients and amongst his prized possessions is a French oak truffle slicer purchased on a trip to France.  Adam says he has tried truffles in Italy, Spain and France, but thinks Australian truffles are 'up there as the best'.  He adds that he doesn't like how some chefs 'hide' the truffle in a mayonnaise or a sauce....    truffles should be 'shown and seen' he says, especially Australian truffle.  As an example, Adam's soft poached eggs with buttered sourdough and Bernaise sauce, freshly made with freshly shaved truffle added at the table is the perfect marriage; or Adam suggests freshly made Paperdelle with really good extra virgin olive oil, chopped parsley, shaved manchego cheese and a good shaving of truffle, then lightly seasoned.  Delicious, no?!

The Australian Truffle Growers' Association has put together an informative fact sheet for chefs.  A few of the more interesting points that I noted are:

  • A 50 gram truffle is about the same size as a large chook egg
  • A minimum serving for a main plate is 5 grams   
  • Truffles are a flavour enhancer and have the ‘umami’ taste
  • Truffles should be shaved as thinly as possible (the greater the surface area exposed, the greater the aroma from the truffle serving)
  • Truffles lose aroma continually and therefore it's best to wrap them in clean paper towel and store them in a jar in the fridge
  • All truffle oil is synthetic and doesn't taste anything at all like fresh truffle.

For more inspiration, see the recipes and cooking videos on the Truffle Festival web site.

The rural views from the dining room window of Anne and Denzil's toasty warm cottage are breathtaking...
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The Canberra and Capital Region Truffle Festival...

The 2013 Canberra and Capital Region Truffle Festival is underway and, with 40 participating venues, the event is the biggest ever held.  Some of Canberra's top restaurants are on board with dining experiences offering themed truffle degustations and truffle menus, truffle master classes, talks and cooking demonstrations. 

There are truffle hunts across the region's truffières and you can buy truffles direct from the grower afterwards.  Truffles can be purchased fresh from producers at stalls at the Capital Region Farmer's Market.  The Fyshwick Markets are also offering truffles and truffled products for purchase.  There are free truffle demonstrations at Fyshwick Markets every Sunday throughout the festival from 10.30-11.30; and 3Seeds is offering cooking classes for adults and children.  The Belconnen Markets are also offering customers the opportunity to buy truffles this year.  For more information about the Truffle Festival, visit the web site.  There's loads of information about truffles, as well as recipes, videos, Festival events; and also information to help you with planning your trip to the region.  So, come on folks... visit Canberra!

AND NOW TO OUR TARAGO TRUFFLES
TRUFFLE FESTIVAL GIVEAWAY!

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Thanks to the HUGE generosity of Anne and Denzil Sturgiss at Tarago Truffles, and to celebrate the Canberra and Capital Region Truffle Festival, one lucky reader of Bizzy Lizzy's GOOD THINGS will WIN a fine quality 50 gram truffle!

HOW TO ENTER AND CONDITIONS
The competition is open to Australian residents only (with apologies to my overseas readers) and runs from Saturday, 6 July until midnight on Sunday, 21 July 2013.  To enter, sign up for Good Things updates (if you haven't already) and then submit a comment below and tell me about the best truffle dish you've eaten (home-cooked or dining out) and why you'd love to win a truffle.  If you have yet to cook with truffles, tell me why you'd like to win and what dishes you might experiment with.  Please make sure you enter your email address with your comment so I can reach you in the event you're the winner.

All entries will be considered in the draw, but I also invite you to show your support by following me on Twitter (please RT), and 'like' my facebook page and the Truffle Festival's page.

Spread the Truffle love...
Anne and Denzil Sturgiss at Tarago Truffles have very generously sponsored this prize and I am delighted to be able to offer you the opportunity to win.  So please spread the word, get those entries in and good luck!  Thank you again to Tarago Truffles.  And, thank you dear readers for supporting Bizzy Lizzy's Good Things.  Watch this space for more news on the truffle festival.  And in the event you don't win, you can purchase fresh truffles from Anne and Denzil via Tarago Truffles.

AND THE WINNER IS...   

Firstly, thank you everyone for your entries...  we have generated interest in Australian truffles and the Canberra and Capital Region Truffle Festival with cooking enthusiasts around the world, as some of the comments below will show.  And we received so many truly delicious truffley snippets, it was difficult for the judges to select an outright winner.  If I could slice a truffle into 50 or 60 pieces and send a little to each of you, I would.  However, there can only be one winner...  and that person is Fleur, who wrote:
'If I was lucky enough to win a 50g Tarago Truffle I would hunt down the biggest juiciest Barossa chicken (Saskia Beer's are a favourite). Then I'd lovingly and gently separate the skin from the breast and thighs and insert a generous smearing of homemade butter between the skin and the flesh. I'd slice wafer thin whisps of truffle with my truffle slicer and with the greatest of care place the pungent truffle rounds between the butter and skin. I'd finish off by massaging more butter into to surface skin of my beautiful bird and anointing her with sprinkle of Maldon sea salt before entrusting her to the warm embrace of my oven. I should think with such a generous prize I would have some truffle left over which I'd want to preserve and share. I couldn't think of a more wonderful gift for my friends (and myself) than some homemade truffle butter and truffle oil.'
Fleur, I will contact you by email today and your freshly harvested black truffle will be posted to you, kind courtesy of Tarago Truffles and the Canberra and Capital Region Truffle Festival.  We look forward to hearing about how you use your truffle and to sharing your experience with readers of Bizzy Lizzy's Good Things.

In closing, the judges noted that an honourable mention be given to Tommy, the Capital Gourmand for his mouthwatering entry.  And thank you everyone once more for your interest and entries.  Please stay tuned to Good Things for more deliciousness coming your way.

Thank you to my Peter for sharing his photographs, especially the spectacular lead image at the top of this post.
Sarah-Jane Flew
5/7/2013 08:46:01 pm

The best truffle dish I,ve had was in Tassie, scrambled eggs made with real cream and butter, shaved truffle on top and asparagus on the side! Decadent!

Jenni Colwill
5/7/2013 08:53:45 pm

The best truffle meal EVER was in Wamboin, NSW (just over the ACT border) at Lark Hill Restaurant/Winery. The year was 2007, and the menu was all truffles....truffles and pasta entree, truffles in the main dish, but the dessert was to die for - truffle icecream. I asked the chef how he did it - so easy was the reply...just put the truffles in with the eggs in a plastic dish overnight, and then make the icecream from the truffled eggs. You still have your truffles to play with in the pasta etc... Ever since, I have treated us to a sliver of truffle every season, and made truffled egg icecream, truffled scrambled eggs, truffled pasta, etc. etc. Life is SO good!

Erin@TheFoodMentalist link
5/7/2013 09:16:16 pm

The best truffle dish I have had is a home made fresh pasta dish we made with good olive oil and truffle pecorino and shaved truffle. Was divine! I can almost taste it now just thinking about it. Would love to recreate it again if I won this x

erin @ she cooks, she gardens link
5/7/2013 10:35:17 pm

Hi Lizzie,

What a gorgeous day out. I just called Paul in and advised him that 'one day' (when we have our farm) I want to grow truffles, not just because they are delicious, but also because those dogs are gorgeous. I don't even know if that's possible here in South Australia but it seems like a nice enough dream to have anyway.

My most memorable truffle dish was a few years ago on our anniversary. We made some fresh pasta and tossed it with a little olive oil, chilli and fresh truffle shavings from a small morsel we purchased at the Central Market. We opened a beautiful old bottle of wine (Barossa shiraz) and it was the most wonderful dinner we've ever had. The next morning we shaved the rest over freshly scrambled eggs and sourdough toast. Heaven.

Maureen | Orgasmic Chef link
6/7/2013 12:38:21 am

I've only ever eaten a bit of truffle on an airplane (err aeroplane?) and in a couple of restaurants. I've never ever had an opportunity to shave one at home. :)

Funny that this post comes at the same time someone else told me about "aroma infused oil" or synthetic crap that doesn't smell like real truffles at all.

john@kitchenriffs link
6/7/2013 07:49:31 am

I never knew truffles grew in Australia! And how lucky you are to have a local source - French and Italian ones cost an arm and a leg (maybe 2 legs) in the US. Although of course they're not cheap anywhere. Lovely pasta dish - and pasta is one of the ways I like to eat truffles. Nice in a sauce on rare beef, too. Sounds like you had a wonderful time - thanks for taking us all along, virtually speaking!

muppy link
6/7/2013 10:58:28 am

What an amazingly generous giveaway, it was such a delight to read about Tom finding his truffles, you can tell they are such genuine friendly people.
Recently we had dinner and had my first proper truffle experience, it was shaved upon an egg atop a steak tartare. My daughter (6) loved it,and picked hers off to eat on its own!
It was a wonderful experience.
I'm loving the sound of sourdough,poached egg and truffle.
xox

Fiona @TIFFINbitesized link
6/7/2013 01:39:25 pm

First - an observation and a question... Those truffles are enormous! I read your post last year, when you went on the truffle hunt but was probably more interested in the journey rather than the destination. I remembering asking you, tongue in cheek, if you could keep the truffle. No wonder you said no! The question is: what is that tree you took a photo of that appears to have mulberry like fruit? Is that a dormant hazelnut?

And now to my answer.....As I write this, I'm spending that truffle in my head, a million different ways. Pasta? Eggs? In butter over steak? Maybe a bit of all. That's a fairly sizable truffle and I find the prospect of using it nonetheless daunting. I'd hedge my bets and store half (or all) of it in a container of arborio rice for risotto and the other half in a container with a dozen eggs. I'd then also use it shaved over said risotto, and shaved over the top of some delicious scrambled eggs with some salmon pearls. A little truffle goes a long way so I'd probably do a celebratory brunch or lunch with friends so we can all enjoy it, at it's peak.

Eha
6/7/2013 06:04:44 pm

Oh Lizzy, what a wonderful post! Since I live in the Southern Highlands I had been kindly invited for a 'truffle hunt' a year or two ago. Most unfortunately I had to refuse, but hopefully 'next year'! Love, love, love truffles; first 'experienced' in Italy quite some decades ago: quite breathlessly - could not quite believe my experience. Actually I fist had truffles in Florence I think, and the waiter just brought overa table, truffle and grater over with the simple pasta and said 'You will enjoy this'! beginning of a lifelong love affair. And isn't it wonderful we no longer have to depend on France and Italy et al to enjoy ours!!!!

InTolerant Chef link
6/7/2013 06:26:51 pm

What generosity indeed! Truffled honey drizzled over rich, creamy cheese is divinely inspired, so delicious indeed!
I have been sniffing the ground around my little truffle tree, but can't smell a thing- I don't suppose Lucy or Tom would like to visit? I'm sure their noses are better suited to truffle hunting than mine :)

Robert
6/7/2013 07:58:47 pm

What a great reason to revisit the Canberra region !
Thanks for a lovely read.
Here in QLD truffles are hard to find.
Truffles always remind me of Sarlat,in Perigord, France, but the best truffle meal I've had was in a small inn called "Auberge Bourguignonne" in Beaune. Surrounded by locals who were keen to advise on the best local wines, foods and even pocketknives. One local whipped out his custom laguiole to eat his meat, and the waiter casually removed the table set knife for him.
Now I'm off to order some truffle online... !

Anouk
6/7/2013 09:37:24 pm

Hi Lizzie, Anne and Denzil, Firstly thanks to you all for a wonderful article and generous opportunity to win a 50g truffle.
I am quite overwhelmed by all the comments above and the superb sounding truffle dishes. I have not yet prepared my own dish, but my favourite to date would be a simple pasta that I had in Gordes, Provence, which was served with fresh local olive oil and a shave of cheese. Simple and divine.
There is something so elegant and heavenly about truffles, my nose almost twitches as I think of them. My fondest memories of them are at town markets in Provence where farmers display truffles of every size and one is free to indulge in their aroma straight from the source. I would often do laps of the market so that I could smell them time and time again! And the homemade cheeses with truffle shavings... divine! I am completely addicted. My dream is to do a truffle hunt and to one day plant my own truffle tree. It's great to know we can now do this in Australia. Wishing everyone happy truffle hunting and dreamy dishes!

Jacqueline
6/7/2013 09:41:13 pm

What a delightful post. I have to say I am intrigued as I was just today reflecting to a friend that I've never really had a meal made with fresh truffle!! I'm thinking of rectifying this by attending a truffle dinner this month. While I'd love to win the truffle on offer I would very carefully research what to cook with it - I admit I'd be a little afraid of ruining it. I think risotto would be my option, or a pasta recipe along the lines of Anne's. And I would take note of your chef friend Adam's advice regarding the truffle being 'shown and seen'! Of course, this meal would be shared with special friends and family.

Beth McMillan
7/7/2013 12:01:06 am

I would infuse butter with truffle and insert under a skin of Muscovy duck for a succulent roast

Vija
7/7/2013 12:48:30 am

I have never tried a truffle but watching the cooking shows, it's clear, I am missing out on a great gastronomic delight. Would really like to taste the flavour and entertain my palate

Christine @ Cooking Crusade link
7/7/2013 12:56:44 am

Wow I just love truffles! Last weekend I visited the Hunter Valley and came home with truffle oil AND Tetsuya's truffle salsa, can't wait to cook with them at home. As for my fave truffle dish, it's so hard to choose. I have two favourites top favourites but the best one is definitely the truffle butter I had at Tetsuya's (hence buying the salsa!). To start the meal we were given gorgeous bread rolls and this beautiful whipped butter with parmesan and truffles. Best butter of my life! If I had to pick a second, I had this fantastic dish about 2 or so years ago at Pilu which was this beautiful ravioli dish with burnt butter sage sauce and truffle. It was epic!

Kristy
7/7/2013 01:04:23 am

Hi there folks, and congratulations Anne and Denzil for a good season. I am relatively new to truffles but would have to say that making my own infused truffle oil, using high-quality extra virgin olive oil and allowing shaved truffle to permeate for a day, helped me to create the MOST AMAZING PIZZA I HAVE EVER TASTED! My pizza is usually yummy, but not other-worldly, as this was.

Second to this, poached duck eggs, straight from the duck house in the backyard and stored overnight in a jar, served atop artichoke and sparingly bacon on Dojo sourdough. It was, I believe, a truffle from your place - it can't get much more local or delicious :)

Alex link
7/7/2013 02:08:07 am

So for pretension points, I am choosing a meal I had in Siena (I used to live in England, so this is not as exotic as it sounds).

We turned up at a restaurant and the 'truffle specials' (it was truffle season) for entree were almost twice the price of the normal entrees. I was pretty worried I was going to get a a token shaving of truffle for my extra 6 or 7 euros.

I ordered the spinach, ricotta and truffle dumplings and when the dish emerged from the kitchen the WHOLE restaurant knew about it. It arrived at the table and the waiter whisked out a truffle and truffle grater and proceeded to swamp my already truffley dish in something of a storm of truffle shavings.

I've never cooked with truffle - after that, could I possibly compete? But I have once made scrambled eggs with some eggs that a friend had a in jar with a truffle. Does that count?!

e / dig in hobart link
7/7/2013 11:10:54 am

oh lizzy, can i have Tom and Lucy instead? they are gorgeous! i also love that final valley shot. i can smell the cold country air.
i'm enjoying reading your other readers' truffle suggestions. i'm not sure how you are going to pick the winner!

Prue @ The Culinary Library link
7/7/2013 01:34:42 pm

My sister had never tried truffles before so for her 30th birthday I bought her a beautiful big truffle, an oak wood truffle slicer, a piece of parmagiano regiano and french butter, and hand made some pasta. I then cooked up a really simple pasta dish and we ate the whole truffle in one sitting for her birthday... it was one of the most pleasurable meals I have ever had!

I would love to win a truffle for myself and I can relive this delicious meal with my sister for my birthday!

Krista Bjorn link
7/7/2013 06:50:45 pm

What a marvelous adventure you had! Your friends sound like such lovely people. :-) I love truffles in mashed potatoes for sure, and I'm so intrigued by the idea of adding them to oatmeal! :-)

Maria
7/7/2013 07:37:13 pm

The best truffle dish I have ever had was with a duck ragu, simply stunning.

By the way, the pictures look absolutely amazing, looks like the dogs are having a ball :)

Tom @ Capital Gourmand link
7/7/2013 11:41:31 pm

Last year, before their unfortunate demise, I ate at Dieci e Mezzo early in the truffle season. It was a spontaneous visit, and I was meant to be saving money, so I hadn't intended to have any truffles. For entree, I ordered a crab pasta which was full of herbs. It was light and fresh, a delicious dish. Halfway through eating it the head waiter came over and quietly shaved a little black truffle over the dish (I ate at Dieci quite a few times. It's fair to say they liked me).

The dish was transformed. While it still had the sweetness from the crab and freshness from the herbs, the truffle added a deep, rich earthiness to the dish. It was this clear example of what a truffle can do that made it my favourite truffle dish. The original was a beautiful melody in its own right, but it was the added truffle that grabbed you down low and gave it that grunt of soul.

But if I were to win the truffle, I'd be going in a completely different direction. I recently read Mimi Sheraton's 10 most memorable moments in her 60 years of food writing, one of which was her first taste of truffes sous la cendre—truffles under the ashes. As she says, "The only way to really grasp and remember the truffle’s black magic flavor and exquisitely overripe, vaguely evil aroma is at least once to bite into one without any enhancement other than the kiss of butter or bacon and brandy that were brushed on before the truffle was wrapped in parchment and placed in a metal pan to be roasted under white ashes."

Seriously, how could I resist that? People talk about treating truffles as simply as possible, and this seems the ultimate expression of it. Yes, it's excessively decadent, and really somewhat selfish, but it sounds like something I need to do at least once in my life.

This might be my chance.

Lauren
8/7/2013 10:20:11 am

I was only just telling my friend at work yesterday about your blog and sent her a link to your truffle recipes. Ill be sure to send this one to her today too.

Kirrily
8/7/2013 02:30:21 pm

I only had my first taste of truffle on the weekend at the Fyshwick markets, it was amazing! I was also fascinated to learn that I have been hoodwinked by the 'truffle oil' movement and that no truffles were harmed in the making of truffle oil.

I would love to try cooking some simple dishes with homemade pasta, I was also wondering about making my own truffle oil by infusing it with REAL truffle! :)

_Agent008 link
8/7/2013 02:59:56 pm

Great article! One day I would love to have a truffle farm: lovely truffles and trees from my native soil- amazing!
As overdone as it may sounds my favourite truffle dish was truffle risotto from Vue de Monde. It was so simple, and served with the most delicate, floral gewürztraminer. A match made in heaven.
If I won a truffle I would nestle it in an air-tight container with some eggs for a couple days, then make the most amazing scramble with cultured butter and a dash of jersey cream. Then I would continue my truffle feast that evening by making a simple truffle pasta: boil up some egg pappardelle, drain, toss through some olive oil, freshly grated pecorino, salt, pepper, a truffle infused egg and serve with lots of freshly shaved truffle. Yum!

Anna @ The Littlest Anchovy link
8/7/2013 04:54:22 pm

Stunning post Lizzy! The best truffle dish that I have ever eaten was fresh fettuccine made with eggs that had been stored with a fresh truffle, then served with more truffled egg, fresh Parmesan, the greenest EVOO and shavings of fresh truffle. It is the dish that stands out in my food memory bank and it is the dish I would most love to be able to make for my loved ones at home.

Rosa link
8/7/2013 09:13:57 pm

A wonderful hunt! So interesting. I love the flavor of that heavenly mushroom and I wish I could taste fresh truffles someday...

Cheers,

Rosa

Marian Paleologos link
8/7/2013 11:53:43 pm

I feel so envious of the wonderful truffle experiences of others. My only experience was the biggest disappointment of my dining career. At a food establishment that shall remain nameless I ordered poached salmon with truffles - mistakenly thinking shaved truffles. The 'truffles' proved to be a few drops of truffle oil (yes, that stuff) blended into the mash on which the salmon - which was lovely - was served.

How I would appreciate the opportunity to cook with fresh truffle and experience it in all it's gloriousness!

GourmetGetaways link
8/7/2013 11:56:32 pm

The turning point for truffles and I was at Rocksalt Restaurant at Burleigh Heads on the Gold Coast, I had a seafood risotto with shaved truffle and it was the most orgasmic experience I have ever had with food!!

If I were to hold in my hand the delicious truffle bounty I would inhale the aroma and devise a delicious recipe to share wit friends and readers.

I love all you images in this story. Going on a truffle hunt would be amazing :)

Jane @ Shady Baker link
9/7/2013 12:19:09 am

Stunning photos from what looks like a very memorable day Lizzy! I have not eaten truffles and to be honest I am not sure exactly what I would do with them, it would truly be a new food experience for me. Beautiful post!

Martha Auralilas
9/7/2013 05:11:31 am

I have never had truffles, I heard a lot about them, and I would love to try them!

Fig link
9/7/2013 05:38:33 am

I've never had truffle (can you believe it?) and I've never wanted to try them more than I now do after reading your post. Gosh darn it that I don't live in Australia! It's hard to pick a fave pic but I am kind of in love with that picture of Lucy - what an adorable dog.

Deb
9/7/2013 12:07:36 pm

I have never had the opportunity to experience this delicacy. I have recently moved to the ACT, curious and definitely on the look out for a tasting. Hopefully I can get the opportunity during the Truffle Festival, I've been told by very reliable sources that truffles and eggs together are a memorable experience and I look forward to trying a truffle sometime this season.

Lorraine @ Not Quite Nigella link
9/7/2013 03:51:59 pm

What a fabulous experience! I look forward to truffle season every year :D Great photos Lizzy!

Monica McGuire link
9/7/2013 05:30:18 pm

I'm looking forward to spending some time over in the ACT over the truffle season. Hoping for a longer stay this time so I can visit somewhere like Tarago Truffles.
A truffle dish that surprised me in how delicious it was was a serve of egg sushi. Normally I don't get too excited by egg but this version was done with black truffle. It made all the difference! Still simple but had that extra something :)

laticia cox
9/7/2013 10:56:03 pm

I've never tasted a real truffle before. The idea seems weird but I'm very curious to try this round ball of goodness that others like that's from the ground....sounds like a vegie to me ;)

Valerie Lugonja is....A Canadian Foodie link
10/7/2013 03:17:06 pm

Vanja and I went truffle hunting with Julio the Truffle Hunter in Tuscany a couple of years ago - I have to post that experience! He was wonderful. The day was dreamy, but there was something "insincere" about the hunt. Not intentional - I am sure he went to great lengths to make it seem as real as possible... but it just didn't seem that real. We weren't out that long. Didn't go that far. He kept coaching the dog to dig certain places and the dog didn't. It was just odd... but the guy, the food and the experience was wonderful. I have hear that no real truffle hunter will ever take you with him... so why don't they just say that this is a simulated experience... and that would be fine with me! Great post, Liz!
:)
Valerie

Richard
10/7/2013 10:49:55 pm

Basically I've enjoyed some fabulous breads dipped in truffle oil. Anything dipped in truffle oil will be a winner for me!

karina w
13/7/2013 03:02:35 am

The best dish was this pasta dish with truffle oil, mushrooms and cheese. I was in control of the truffle oil and made sure it came through strong and noticeable.

Celia link
13/7/2013 11:52:59 am

Oooh a chance to win a truffle! I haven't tried many dishes, but my favourite has to be fresh black truffle simply grated over perfectly cooked scrambled eggs (just laid, no milk or cream, please). The perfect showcase for such a rare ingredient! :)

April Jane
13/7/2013 12:29:06 pm

I have always wanted to try a truffle, they sound so delicious :)

Chanel link
13/7/2013 02:55:07 pm

Wow, truffle hunting is so intriguing! Those dogs are so gorgeous - you've taken beautiful photos Liz! :)

I've tried truffle in a buttery pasta dish (divine) AND in an incredible truffle pecorino cheese. So if I won my own truffle, I'd experiment by making my own truffle cheese! Delicious.

Sue
13/7/2013 03:30:59 pm

I've never tried truffle but think the best way to start would be with scrambled eggs... I knew they grow in Tasmania but didn't know they were also found in Canberra.

Judi Adams
14/7/2013 12:32:36 am

Truffle whipped through butter at Tetsuyas was divine, matched perfectly with wine.

Joanne T Ferguson link
14/7/2013 11:23:38 pm

I have never cooked with truffles at home, TRUE!
LOVE pushing the limits of my comfort zone food wise always too!
I am a VERY big fan of Marco Pierro White,
I find him "intellectually stimulating, and an "eccentric delight!"
To savor the flavor of the truffle, I would create my own truffle oil..
KNOWING the smallest of small shaves creates the best taste...
In honor of the truffle, would try and recreate Marco's fresh salmon, pomme sauté with truffle-infused cabbage cream,
I have already confessed on my blog, of Marco, Marco, Marco, I nightly dream! :)
Cheers! Joanne
Good Luck all and a GREAT giveaway Lizzy!

kane
14/7/2013 11:40:50 pm

Amazing images!

The best truffle dish I've ever had was at Vue de Monde in Melbourne last year. A duck egg yolk, pickled onion, lamb sweetbread sausage, croutons, onion sauce, and liberally shaved truffle dish. Rich right up to the point of tolerability with every ingredient individually lifted by, and combining the facilitate the flavour of, the truffle. It might sound somewhat complicated as against the usual suspects of simple pasta or egg dishes, but it was expertly crafted and still sticks in the mind to this day.

I've never had the pleasure of cooking with a truffle, but if I did, it would be to try the usual suspects. For dinner, it'd be some fresh pasta with a simple sofrito, freshly shaved hard cheese and fresh cut herbs (parsley, maybe some oregano) with shaved truffle. Then breakfast would be some double-cream, folded eggs, maybe with some fried speck and fresh crusty bread.

Dreamy indulgence!

Jade Miller
14/7/2013 11:50:47 pm

I have tried most things due to the love of food my husband has, however both of us have never tried truffles.
I would love for him to make a Ballotine of Chicken. This would incorporate chicken mince, ham, bacon, veal mince, sausagemeat and TRUFFLES all mixed together and wrapped in the chicken skin. Traditionally this would be boiled however I would like mine slowly roasted and basted with butter.

Sally Hammond link
16/7/2013 09:48:20 pm

Best truffle dish? Appropriately it was using a truffle from Denzil's trufferie. I followed the advice to put my precious smaller-than-50g truffle in a large glass jar with several eggs. After a few days I removed the eggs and scrambled them, then topped them with a few miserly shavings of truffle. Ooooh, the creamy, seductive flavour.

Mari
17/7/2013 01:53:34 am

First & foremost, I have yet to try the hiddenly famous truffle. I tend to be to and throw with the meat eater & vegetarian diets. But I do encourage the best of both worlds at one sitting. I have dreamt up a possible concoction of truffle with wine braised lamb chops and the possiblity of using figs. On a bed of mashed potatoes or a side of arugula. The hearty earthy warm inviting rich flavours have me & my tummy inspired!

Jay
17/7/2013 03:30:20 pm

After hunting down the infamous tartufo (truffles) in the equally as infamous small Italian town of Norcia I had the great privilege of being served the most simple and divine of truffle dishes, house made fettuccine with olive oil, parmigiano and freshly shaved truffles.
Immediately inspired, not to mention extremely well nourished, by the unique flavour of the truffles and simplicity of the dish I purchased a truffle slicer in the hope of procuring some truffles back home and treating my friends and family to the delicacy. Still yet to see the light of day, now I can use said slicer and make some homemade fettuccine, thinly shave the truffle and encourage my friends and family to bask in the deeply complex and unique flavours that truffles provide!

Georgie
17/7/2013 08:16:53 pm

I would love to cook with truffle at home - to play with the earthy taste in dishes I love, infusing oils and shaving it across pasta and our farm fresh eggs. Of trying the fabulous fungi with our wonderful Australian beef, roasted with home grown vegetables - I can almost smell it now!
Wonderful post Lizzie - thank you for sharing...

Xin link
17/7/2013 08:27:12 pm

The best truffle dish I've had was aracini balls stuffed with truffle which did not only promoted the flavour but also enhanced the way the ball taste. I'd love to win a truffle to experiment and create my own dish. Would it be an Japanese dish infused with truffle flavour or an Italian dish filled with truffle pieces or even some creative crazy ideas? I am not too sure yet but let's see how it goes~~:) Thanks for the competition!

Karen (Back Road Journal) link
18/7/2013 03:33:09 am

What an interesting post. I can image the wonderful aromas of digging up a fresh truffle from the soil.

Wendy
18/7/2013 02:21:35 pm

I have tried truffles grated over scrambled eggs. It was an amazing experience which I would love to have again.

Joanne shaw
19/7/2013 10:37:41 am

Truffles shaved over ravioli in burnt sage butter. Simply divine.

Emma Galloway link
20/7/2013 01:18:49 am

I recently ate the best truffle risotto of my life at Jamie's Italian here in Perth. I've never cooked with it though! xx

Len Mancini
20/7/2013 12:46:36 pm

Liz I would love to try fresh truffle. I have only tried it in Pepe Saya's butter and I love that over broccoli prepared pugliese style. It was amazing. I can only image what fresh truffle would taste like. I promise If I win I will post as many recipes as I can and spread the good word about the awesome folk from Tarago Truffles. I would especially like to explore the flavour combinations of blood oranges and truffles as you have done. I would love to arrive at some sort of heavenly combination of earthy truffle and the zing of blood oranges. I will do my best and share with all! Pick Me Pick Me!

Fleur
20/7/2013 12:51:18 pm

If I was lucky enough to win a 50g Tarago Truffle I would hunt down the biggest juiciest Barossa chicken (Saskia Beer's are a favourite). Then I'd lovingly and gently separate the skin from the breast and thighs and insert a generous smearing of homemade butter between the skin and the flesh. I'd slice wafer thin whisps of truffle with my truffle slicer and with the greatest of care place the pungent truffle rounds between the butter and skin. I'd finish off by massaging more butter into to surface skin of my beautiful bird and anointing her with sprinkle of Maldon sea salt before entrusting her to the warm embrace of my oven. I should think with such a generous prize I would have some truffle left over which I'd want to preserve and share. I couldn't think of a more wonderful gift for my friends (and myself) than some homemade truffle butter and truffle oil.

Tracey
20/7/2013 08:00:01 pm

I have never tried truffle, but would like to make creamy scrambled eggs, with my free range eggs and some smoky bacon and spinach, topped with shaved truffle. With a good cup of coffee, it would be a perfect breakfast, or brunch :)

The other liz (Liz B from Facebook
20/7/2013 08:43:37 pm

Oh Liz, the more I read the more I want to come back to Canberra! nothing original in what I would do with the beautiful truffle: Store it overnight with eggs and make a soufflé containing little more than some baby spinach and pecorino cheese. Make creamy, butter scrambled eggs with shaved truffle and finally home made pasta with brilliant olive oil, garlic, a small amount of parsley and shaved truffle, all with truffled parmesan, thankfully available near me in Adelaide.

Lizzy (Good Things)
21/7/2013 09:20:34 am

Wow, thank you all for these amazing entries... such a diverse range of truffle experiences and ways of preparing truffles! Best of luck everyone. Thank you again for your entries and for supporting Good Things and the Truffle Festival!

The winner will be announced VERY soon... and a fresh black truffle will be posted to you. Stay tuned! : D


Comments are closed.

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    Photo of Liz Posmyk, Food Writer, Cook and Traveller

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