Latest truffle updates

Australia's truffle hounds (and we don't just mean the four-legged variety) will be out in force during this winter. Canberra is not just Australia's Federal capital, but it is getting the name as the truffle capital too. This winter there are more than 250 festival events happening across the Canberra Region highlighting the rare and wonderful local truffle, from June through to August.

There are one-off decadent truffle degustations, truffle markets, truffle growing seminars and more. See details here....

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Choosing a good truffle

Anne Sturgiss from Tarago Truffles says your nose will choose the right truffle for you. It's very individual so trust your senses. There are three things to remember when buying truffle - smell, firmness and colour!â€¨â€¨

1. Ask to smell the truffle. It should be aromatic, fresh, earthy and appeal to your senses!

2. Give the truffle a little squeeze. It should be hard, not spongy.

3. Check the colour. The truffle should be dark brown, almost black on the inside, with fine white marbling. Like a good wagu steak.

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3seeds chef Andrew Haskins has been experimenting with truffles for 10 years and says it's all about infusions. One 50gm piece of truffle can be divided into four and each piece used for three infusions. Here he shares his step-by-step process to get the most out of your truffle, transforming eggs, oil, brie, chocolate, cream, cheese, honey, risotto rice, butter and salt.

"First off... buy a 50gm truffle and cut into four evenly sized pieces which we'll call truffleshuffle, trufflehound, trufflekerfuffle and trufferific, just for a bit of fun."

In just THREE steps, you won't believe how many uses there are for one small truffle! Read how it is done HERE....

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For more inspiration from the other end of Australia, Tasmanian cook and teacher Rodney Dunn from his ground-breaking Agrarian Kitchen, shares his truffle recipes. This book is published by Penguin, 2016, A$59.99.

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