Friday, April 19, 2024

Five ways to use black truffle at home

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Dianne Bortoletto, ARR.News
Dianne Bortoletto, ARR.News
Dianne Bortoletto is a freelance writer based in Western Australia. She wishes she could surf, pretends to keep fit, an ex-chocoholic, a people watcher, a traveller and shamelessly addicted to proper Italian coffee.

Life is short, so eat truffles. If you’re currently in lockdown or as free as a bird, you can enjoy freshly harvested black truffles in the comfort of your own home.

Located in the heart of Australian truffle country in Manjimup in Western Australia’s south west, Australian Truffle Traders ships nuggets of ‘black gold’ to some of the world’s best restaurants, and you can enjoy them too.

Gavin Booth hunting for truffles with Molly. Photo: Sarah Hewer

Freshly unearthed truffles are carefully cleaned, graded, sealed, cold-packed and shipped across Australia via express post with delivery in 48 hours (in most cases). 

Gavin Booth, owner of family business Australian Truffle Traders, said that the truffle season is short and there’s never been a better time to indulge. 

“Let’s face it, we’ve had a tough 18 months, so there’s never been a better time to treat yourself and bring some joy to the table with fresh truffles,” Gavin said.

“We’re really feeling it for everyone in lockdown across the country. Lockdowns are tough on everyone.

“Truffles, while alluring and decadent, should be enjoyed by everyone and not just a select few eating at expensive restaurants, we want to make truffles more accessible to more people.

“We sell to customers direct from our farm and also online, which is super easy – in just a few clicks, a freshly harvested black truffle will soon be on its way to you.

“The truffle season doesn’t last long, we’ve got about six weeks left,” Gavin said. 

Scrambled eggs with shaved truffle. Photo: Sarah Hewer

Truffles work well with fats and all sort of foods, from the well-known dishes like scrambled eggs to lesser-known dishes like salads (ask the French). Black truffle can be heated to 50 degrees centigrade without losing its aroma. 

There are so many ways to use truffle, but here’s just a few ideas to get you thinking.

Eggs – truffle and eggs are a match made in heaven. Finely shave or grate truffle over fried, poached, or scrambled eggs just before serving.

Cheese – cheese toasties, yum. Baked truffle brie anyone? The answer is always yes. A simple but very delicious way to enjoy truffle is by infusing some creamy cheese and baking. Here’s a very simple recipe.

Pasta – truffle pasta is delicious – toss some cooked fresh pasta with quality butter and shave with truffle, or shave on the top of your favourite pasta dish. It works exceptionally well with carbonara.

Risotto – mushroom risotto or a plain Milanese style risotto become next level with some truffle added.

Roast Chicken – shaved truffle stuffed under the skin of a chicken with butter and roasted and topped with more fresh grated truffle – yes please!

Honey – truffle and honey work really well together. Toast some sood quality bread, add lashings of butter, raw honey and some shaved truffle. Breakfast never tasted so good.

‘Hell yeah’ baked truffle brie. For recipe click here. Photo: Sarah Hewer

Truffle storage 

Store truffles in an airtight container with some eggs, the aroma permeates the shell and you’ll get some truffle flavour in the eggs. Add some paper towel to absorb any moisture and change the paper towel every day or so. Truffles are best 5-14 days after harvesting and will last up to 21 days.


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