Ginger Catering Truffle Festival Gala DinnerShare Event on Facebook Share Event on Twitter Share Event on LinkedIn
Ask Paul West from River Cottage Australia what a truffle smells like and he’ll answer “a truffle”. It is alone on his scratch and sniff scale where delving into the science of taste and smell distracts from the pleasure of the versatility of this fungi to enhance and improve the simplest of foods and create taste sensations with so many.
Janet Jeffs of Ginger Catering knows a good truffle when she sniffs one and can create truffle magic with her recipes but when she invited talented local chefs, John Leverink from the BoatHouse and Podfood, Clement Chauvin of Les Buistronomes and Ben Willis of Aubergine to join her in the kitchen at The National Arboretum to create the Truffle Festival Gala Dinner the first ‘sniff’ of it and the dinner was sold out.
The truffle Queen of Canberra is Sherry McArdle-English whose overnight success with the French black truffle has taken ten years, but she’s created a market and made Canberra the truffle capital. She was the MC for the dinner with answers to every question you’ve wanted to ask about truffles and the farmer chef from Tilba’s River Cottage Australia, Ben Willis’ talk, added a chef’s perspective to this exceptional truffle dinner experience.