Food and Drink
Posted by Dan Kuseta
10. Aug, 2012
|August 23, 2012|
I was about 15 until I realised a truffle wasn’t just a fancy chocolate you got once a year at Christmas if you were lucky. Recently, I learned a whole lot more about these mysterious mushrooms at a table truffle experience workshop.
The cooking class, run by wife and husband Sara and Tom Hinchey, is a great introduction to the mighty mushroom most of us haven’t had much hands on experience with.
Besides some truffle history and handy tips you’ll learn how to make truffle butter, truffle pasta and all other sorts of goodies.
And quite frankly, with truffles fetching $3000 a kilo this is probably the closest most of us will get to these little beauties. Get in while they’re still in season!
WHEN: August 16, 19, 23 & 26
WHERE: Princes Hill Secondary College Food Lab, Richardson St Carlton
Class $120. Bookings 0412 250 624 or email@example.com
In the first of our monthly peek behind-the-scenes of Melbourne's restaurant scene, we witness the mayhem and madness of Chin Chin's daily staff meal. Affectionately known at 'trough'.
We were lucky enough to attend Chin Chin's first birthday bash and document David Thompson's 13-course degustation as it happened.