Fresh truffles are one of the joys of winter and these little black nuggets – with their unmistakable funky, earthy aroma – add a touch of luxury to so many dishes. Here are some of my favourite truffle recipes.
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, SA, Queensland and Victoria (as well as in New Zealand).
Black truffles cost upwards of $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.
Wrap truffles loosely in paper towel and store in a sealed jar in the fridge and ideally use within a week, changing the paper every few days as it becomes damp. You can also place a layer of raw risotto rice in the jar with a couple of eggs on top and sit the wrapped truffle on the eggs. The truffles aroma will permeate the eggs and rice, giving you more value from the one truffle.
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.
