Found this beauty under an oak tree, the perfume in the soil was superb and from the top I thought I’d found a truffle of around 200grams. However it kept emerging from the soil like an iceberg, most of it was still well under ground, it weighed in at a massive 554grams!
This truffle found a home with Grossi Florentino in Melbourne.
After a superb Fringe Food Festival dinner at Chateau Yering’s Eleonore’s Restaurant last night I felt inspired to attempt something extravagant. I was quite pleased with the results, a chicken breast cooked with truffle slices under the skin, after the Poulet demi Deuil style, a Creamy Perigord Truffle Sauce, and some cous cous to mop up the sauce. The recipe said the sauce serves four, and it went onto three plates, I also suspect it would have looked more balanced on up to ten plates. Continue reading “Chicken breast demi Deuil, Creamy Truffle Sauce.”
Two nights of heavy frost last weekend helped finish some nice truffle this week. ~1100 grams worth finally reached maturity, two large truffles with wonderful aroma and impressive weights of 259 & 310grams.
Continue reading “Cold week saw some impressive truffles.”