Recipe – Chicken in Half Mourning

Chicken in Half Mourning This is my version of poulet demi-deuil, a classic French dish made by placing shaved black truffles under the skin of a chicken, resembling the veil of a woman in mourning. It seems that the appearance is only ‘half mourning’ because some of the bird’s white flesh is still seen; full […]

Recipe – Truffle & Provolone Toastie

Truffle & Provolone Toastie This black truffle & provolone toastie is quite simply the most decadent toasted sandwich you’ll ever make. Australian black truffles are one of the joys of winter and, although they cost upwards of $2,500/kg, a little goes a long way with a small one (20g) costing only $50. If you’ve bought […]

Recipe – Truffle Sandwich with Soft-boiled Egg

Truffle Sandwich & Soft-Boiled Egg Truffles are one of winter’s great highlights! These little black nuggets with the unmistakable aroma cost $2,500/kilo – but you only need a few grams for an indulgent breakfast treat. Keep the indulgence going with a slightly sweet Moscato d’Asti, such as the wonderful organic one from brother and sister, […]

Recipe – Truffled Macaroni Cheese

Truffled Macaroni Cheese For many food lovers, fresh black truffles are the highlight of winter. I developed this recipe using white Italian truffles from Alba (during their short mid-October to mid-December season), but it works just as well with black truffles. This recipe can easily be doubled or tripled and is also a great side […]

Recipe – Fettuccine with Black Truffle

Fettuccine with Black Truffle For many of us, one of the highlights of winter is truffles. But it wasn’t always so in Australia – on 18 June 1999 Duncan Garvey harvested Australia’s first Perigord black truffle in Tasmania. Since then truffles have also been cultivated in NSW, ACT, WA, Victoria and New Zealand (with plantations […]

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