Truffle Degustation Dinner @ The National Press ClubShare Event on Facebook Share Event on Twitter Share Event on LinkedIn
Truffles are as Brillat-Savarin described “the diamonds of the kitchen”. Fortunately they don’t look like diamonds and you wouldn’t want them to, but these hunks of fungus that grow happily out the back of Mount Majura are treasures for a market that is open to homegrown gourmet ingredients such as the black Perigord truffle of France. The largest producer of truffles in Australia is ‘TheTruffle @ Wine Co.” of Manjimup in Western Australia who yet again produced a bumper crop for the current season. And one of their best ‘exports’ from that esteemed international success story in the world of truffle growing is the new owner of The Truffle Farm off Majura Road, Jayson Mesman.
He brought his knowledge, experiences, sense of humour and passion for his Truffle Farm and his all important truffle dogs to a six course dinner at the National Press Club. And what an experience it was for the gourmet and the newcomer to this delicious flavour that has as many variations as Matt Preston’s cravats, though not quite in that colour spectrum.
Horseradish and truffle gremolata, truffled mushrooms, truffle poached quince and a barramundi fillet with a truffle crust were among the combinations. And to match the courses a range of Hungerford Hills Wines where the standouts for me were a 2005 Hunter Valley Semillon and 2013 Tumbarumba Pinot Noir among a range of perfectly matched wines. The dessert finale where truffle Chantilly cream with a bitter Valrhona chocolate pudding, banana caramel and honeycomb crumble was plate- lickingly gorgeous and accompanied by the 2013 Botrytis Semillon was a perfect finish to a feast for the taste buds with delicate aromas and inspired combinations.
It was the kind of dinner that goes into your ‘most memorable’ file. One to brag about when talking food experiences, and how being among friends enhances the occasion.