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 a larger one to shave over your pasta or risotto, this is a great way to use up all those irregular bits left behind that are impossible to shave. Enjoy this Sunday night treat with a slightly earthy pinot noir, such as Golden Child’s Lazy Sunday Light Red, an easy drinking pinot-shiraz blend.
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On 18 June 1999 Duncan Garvey harvested Australia’s first black truffle in Tasmania.
Truffles are harvested in winter, so from about June to August in Australia and November to January in Europe.
The first Australian truffles were harvested in Tasmania. Since then truffles have been cultivated in NSW, ACT, WA and Victoria (as well as in New Zealand) with plantations in SA and Queensland that haven’t yet produced.
Black truffles cost around $2,500/kg, but a little goes a long way with a small one (20g) costing only $50.
A 40g truffle costs about $100 and is enough to shave over pasta or risotto for 6-8 people.
To make the most of truffles, keep it simple and remember they need warmth and fat to bring out their aroma and flavour. Think butter, cream, mild cheese, eggs, pasta and rice.
Truffles are best served over dishes like pasta and risotto at the last minute using a special truffle shaver.
Store truffles in a sealed jar of rice in the fridge, they'll impart the rice with a delicious truffle aroma.
A slightly earthy pinot noir work well with truffles' funky aroma.
Alba in northern Italy is famous for white truffles, which are harvested from mid-October to mid-December.