Posts Categorized: truffles

Just a few places left for Thursday truffle dinner. Book now.

What: When: Thursday 5th July, 7pm Where: 12-18 Yarra Place South Melbourne VIC 3205 How much: $80.00 including booking fee. How many: 60 places (54 for sale) How to book: Booking only through Trybooking here. There’s just a handful of places left at our St Ali truffle dinner this coming Thursday as we just releases some extra tickets. St Ali was the venue of our first truffle diners last year with the pop-up truffle shop Madame Truffles supplying the produce. We can pretty much your handbag (or wallet) will come away smelling of fine Australian truffles. This year we’ll have the kitchen headed by Jesse Gerner (The Aylesbury and Anada) who has gone into partnership with Sal at St Ali to lunch St Ali North in spring 2012. We’ll be showcasing truffles from at least three states on the night with about 10-12 grams per person. We’ll have the light and earthy Bobar Shiraz as the only wine available at $30 a bottle and $8 a glass. So hurry up, there’s only 54 tickets on sale (and an additional ten reserved for St Ali’s hipster baristas). 1st Course Confit Egg Yolk, Truffle, Savoury Granola, Celeriac Milk 2nd Course “Roasted Chicken & Chips”, Truffled Bread Sauce 3rd Course Truffle in its Natural Surroundings (Risotto of Wild Mushroom) 4th Course Brie, Truffle, Quince, “Toasty” 5th Course Salted Peanut Caramel Truffle

Intoxicated with the first truffles of the season

I’m going to give you a list of my top 7 truffle recipes. But first I want to tell you about my first intoxicating, dense and aromatic truffle of the season. Unexpectedly on Sunday Simon and Bernie from the pop-up truffle shop Madame Truffles (re-opening June 22 2012) returned from foraging in NSW with a giant truffle larger than an iphone and a pretty decent sized one as a gift for me. They were straight out the ground as fresh as you can get and intensely aromatic. Rather than keep them overnight for a simple scrambled egg and truffle breakfast I cooked them straight away. My first dish was unorthodox but made for truffle – cauliflower, quinoa and fetta. I simply broke down a cauliflower to small florets and roasted them in a cast iron skillet. I used black Quinoa, which I rinced, soaked and simmered in a ratio of 1 part quinoa to 2 and a bit parts water and let sit for fifteen minutes. Next I mixed the two together and crumbled in some good fetta, which adds salt to the dish. I baked this at 150C for 30 minutes and then shaved in a lot of truffle, mixed it through and returned the dish to a warm oven (switched off) for 5 minutes or so to release the flavours. I matched this with a light (12.5%) earthy and exquisitely quirky syrah (shiraz) from Yarra Glen, Bobar 2011. A smallish ripe brie was sliced in half horizontally and layered generously with thinly sliced truffle, rewrapped in its waxed paper and stuffed it back into its box before leaving in the warm oven for 30 minutes. I matched this with another quirky wine, a Laurent Combier Crozes Hermitage 2010 (which like the Bobar I picked up from Blackhearts & Sparrows in North Fitzroy). I can only describe what happened next as intoxicating as the time I took opium after being bullied into buying some from a hill tribe granny in northern Vietnam. This food trip was as blurry and dreamy as a drug trip and between two of us we ate the whole brie. So high was I on truffle that I then shared a whole tub of Maggie Beer Burnt fig, honeycomb & caramel ice cream, something I wouldn’t normally dream of (although I fancy another whole tub to myself). Wow, talk of cheese dream that night. Anyhow,… Read more »