The world’s largest white truffle found in Italy and weighing 1.89 kilograms sold at auction for more than $70,000 in 2014.read more
Serves 2 -3
75g butter (into beurre noisette)
250g soft flour
salt, pepper and nutmeg
Sift the flour into a bowl. Make a well in the centre and add the rest of the ingredients. Beat until you have smooth dough. Cover with cling wrap and allow to rest at room temperature for 1 hour. Boil a pot of lightly salted water then spread the spatzle mix onto a chopping board or tray. Scrape into the boiling water using a palette knife. Allow to boil for 2 minutes, then drain well and refresh in ice cold water. Add some olive oil to stop the noodles from sticking together. Sauté in foaming butter.
200g assorted wild mushrooms (fresh if possible)
3 cloves garlic
salt and black pepper
100 g fresh cream
fresh grated parmesan cheese
loads and loads of shaved black truffle
Recipe courtesy of Shane Osborn, head chef at St Betty in Hong KongView Detail
4 large royal blue potatoes, peeled and quartered
1 egg, lightly whisked
1 – 1½ cups plain flour
Salt and pepper
¼ cup finely grated parmesan
Plain flour, to dust
Boil the potatoes until cooked. Drain really well and mash. Turn the potato onto a surface and leave to cool for a while. Whisk the egg and pour on top. Add the flour, seasoning and cheese. Combine gently. Once the mixture is combined put to the side. Clean down the bench; flour it and take small bits of the mixture at a time. Roll the gnocchi gently into long sausage shapes and cut into pieces.
Recipe courtesy of Sophie Budd, Taste Budds Cooking StudioView Detail
The rolling Adelong hills in southern New South Wales are a long way from the Mediterranean, the native home of the fig. But tucked away in a deep valley you’ll find 4,000 fig trees, which make up the largest fig orchard in the Riverina.read more
bunch of rocket leaves
cherry tomatoes (optional)
Combine the washed rocket, figs and goat’s cheese on a platter. Add the tomatoes (if using). Pour over the olive oil and sprinkle with mint. Add a good squeeze of lemon.
Recipe courtesy of Marg SalmonView Detail
Whether you like to eat avocado the good old Aussie way with Vegemite, or prefer it with prawns and salmon over summer, it’s good to know the fruit has come straight from the tree. The special thing about an avocado is that it doesn’t mature until you harvest it. This recipe makes a delicious light lunch or enjoy as finger food with drinks.read more
100 grams smoked salmon, chopped
2 avocados, diced
2 cups baby spinach, sliced
½ red onion, finely chopped
1 bunch coriander, chopped
2 tbsp capers
lime juice to moisten
roti bread or lettuce leaves
Mix all of the ingredients together in a bowl, except the roti bread. Warm the roti and cut into quarters. Place spoonfuls of avocado mixture into the pockets of bread, or wrap up and serve in the lettuce leaves.
Recipe courtesy of Shirley IpsenView Detail
This recipe is courtesy of Brian Harland, from Alyangula on Groote Eylandt, the largest island in the Gulf of Carpentaria in northeastern Australia.read more
2 mud crabs
5 cm piece fresh ginger, finely grated
3 tbsp (50 ml) soy sauce
2 tsp sesame oil
rice wine, to taste
Place the crabs in the freezer until they go to sleep, approximately 15 to 20 minutes. This is the most humane method. Heat water in a good-sized wok and bring to the boil. Place a bamboo or metal steamer on top. Meanwhile, mix ginger, soy sauce, sesame oil and rice wine together in a small bowl. Remove the crabs from the freezer and crack the claws. Apply the mixture to the crab and allow it to soak in. Place the crab in the steamer for 15 to 20 minutes – longer if the crabs are large. Don’t pack the steamer too tightly or the crabs won’t cook thoroughly. Serve hot or cold and season with salt.
Recipe courtesy of Brian HarlandView Detail
Ringwould Dairy is a family business, located near Albany in Western Australia’s extraordinary South West region. Producing their products without chemicals and where possible by hand, Ringwould Dairy’s philosophy is to give their goats the best, so they produce the best milk and cheese.read more
4 slices rustic bread
150 grams Ringwould goat blanc
8 Torbay asparagus spears
10 grams Manjimup black truffle
1 garlic clove
extra virgin olive oil
organic grape syrup or vincotto
Beat the goat blanc in a mixer for 30 to 45 seconds to loosen and lighten. Grate in Manjimup truffle, stir well to combine and reserve. Peel the bases of the asparagus and trim off 1 centimetre. Boil the asparagus for 2 minutes in salted water, remove and season. Drizzle with olive oil and keep warm. Wipe the bread with the cut side of the garlic clove and brush with olive oil. Barbecue or toast until golden and place onto serving plates. Place asparagus on top, then a quenelle of the “truffled” goat blanc. Drizzle with olive oil and organic grape syrup.
Recipe courtesy of Chef/Owner of Must Winebar, Russell Blaikie
Produce supplied by Augusta Saunders from Ringwould Dairy, Redmond
Margaret River chef, Russell Blaikie, treated us to the tantalising recipe on the From Paddock to Plate stage at Gourmet Escape 2012. It was devoured in an instant!read more
Marinade for 1 bone in Arkady lamb leg
1 heaped tablespoon baharat
2 cloves garlic (crushed)
2 tablespoons chopped flat leaf parsley
finely grated zest of 2 lemons
60ml extra virgin olive oil
1 heaped tablespoon sea salt
Marinate the lamb the day before. Mix the marinade ingredients together in a large bowl. Place lamb leg in bowl and rub with marinade. Cover and refrigerate overnight. Heat oven to 200 degrees. Place lamb leg on rack above deep oven tray. Pour enough water into tray to cover the base. Cover lamb leg with foil and seal around the edges of the tray. Bake for 1 and 1/2 hours, and then reduce the oven temperature down to 110 degrees for another 4 hours. Check that the water has not boiled dry in the tray. Replenish it as necessary, keeping the foil tightly sealed. Check the lamb is tender. It should be falling off the bone. Increase oven temperature to 180 degrees and remove foil so that lamb browns and crisps for 20 minutes.
Serve with fresh bread and giant tabouli salad.
Ingredients for giant tabouli
1 cup pearl couscous
1 cup flat leaf parsley leaves
½ cup mint leaves
2 spring onions (sliced finely)
6-8 truss cherry tomatoes cut in half
¼ Lebanese cucumber (diced)
1 teaspoon preserved lemon flesh (diced finely)
juice of ½ lemon
4 tablespoons extra virgin olive oil
1 teaspoon sea salt and a few twists freshly ground black pepper
Bring a large pot of salted water to the boil. Add couscous and cook for 10 minutes. Remove, cool and drain into colander under running water for 1 minute. Drain completely and place in a bowl. Mix together dressing ingredients and pour over the couscous. Allow to cool to room temperature. Add the rest of the salad ingredients and toss lightly.
Serve with Greek yoghurt or tzatziki and Turkish red pepper flakes (pul biber).
Recipe courtesy of Chef/Owner of Must Winebar, Russell Blaikie
Produce supplied by Matt Gilray, The Farm House in Margaret River & Witchcliffe organic pig and sheep farmer, David Hohen
Nage is the term used in the USA for a flavoured liquid used for poaching delicate foods, typically seafood. A traditional nage is a broth flavoured with white wine, vegetables, and herbs, in which seafood is poached. The liquid is then reduced and thickened with cream and/or butter.read more
Ingredients for nage
1 fennel bulb
2 garlic cloves
½ star anise
250ml white wine
2 litres water
4 stalks of thyme
Choose the freshest in season vegetables to go with the nage stock!
Place all ingredients (chopped and washed) in a pot, bring to a boil then slowly simmer for 45 minutes. Strain through fine strainer. Get a pan big enough to hold your vegetables and a large ladle or two of Nage stock. Add the stock and vegetables and keep on high heat until the bubbles in the pan start getting bigger. Add 1 to 2 spoons of butter and reduce. Serve, dress with sauce and top with a seared scallop or two! Garnish with micro herbs and salmon caviar.
Recipe supplied by Cape Lodge Head Chef, Tony Howell
Produce supplied by Metricup vegetable growers, Jack & Maxine Mammone
“Without the tree the truffle simply wouldn’t survive, it’s the symbiotic relationship between the two that creates Mother Nature’s gift to mankind.” – Gavin Booth, CEO of The Truffle & Wine Co.read more
600ml Bannister Downs whipping cream
15 grams black truffle
5 grams Murray River sea salt
Leave the cream out in a cool dark place for twelve hours to ripen.
Place cream into a mixing bowl and whip until it separates. Pour through a fine sieve separating the butter from the butter milk. Ensure as much buttermilk as possible is drained off. Knead the butter in a bowl of ice water; refreshing the water regular. Continue the process until the water remains clear then pat dry. Fold through truffle and salt evenly. Then roll up in parchment paper. Store in the fridge for two days before use to ensure that the truffle has infused through.
Recipe courtesy of Restaurant Amuse co-owner and head chef, Hadleigh Troy
Produce supplied by CEO of Wine & Truffle Company, Gavin Booth and Truffle Dogs WA, Mel Booth