Food and Drink
Posted by Trish Gallagher
05. Jun, 2013
The resurgence of the pig in recent years has most of us scrambling for crackling and pork belly every time we hit up a menu. But there is another reason why we should be grateful to the humble pig: truffles.
Not the cocoa coated chocolate balls that Aunty Helen wraps in cellophane at Christmas time; these are the beautiful black and frankly not very attractive looking but perfume bottle-worthy mushrooms, which are loved by pigs and revered by us humans.
Ever tried prising a truffle from a pig’s snout? No easy feat. This is why tracker dogs are used now, preferring the reward of a dog biscuit and a pat on the head than a mushroom.
Once a stalwart of European forests and coming in at roughly $3000 a kilo, we are now lucky enough to have our very own producers in Australia. Unlike Europe where some vendors care more for the buck than the product, you won’t find ‘bad’ truffles in Australia.
Luckily the ‘nasty’ strain of truffles that are undetectable to the eye yet taste inferior have not hit Australian shores, meaning that if you buy Australian grown truffles you are getting a supremo product.
These are just some examples of the fascinating facts you will learn when you sign up to Sara Hinchey’s – aka the truffle hound – truffle masterclass in July.
Sarah has travelled the world in search of this illustrious mushroom and has brought all her knowledge and wisdom back to share with us. Showcasing the versatility of the truffle in the kitchen, participants get elbow deep in truffle butter, truffled veloute and the gooiest truffle-crammed warm Brie this side of Piedmonte.
It’s one way to spend a chilly winter weekend morning with a group of friends and a black perigord or two.
A TRUFFLE EXPERIENCE
Clifton Hill Food Tech Lab
Richardson St, North Carlton
To enquire or book, contact firstname.lastname@example.org
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