Cooking with Truffles

Foods that complement truffles...

Foods that capture the aroma for truffles well are eggs, potatoes, rice, pasta and cream. Garlic, onion, chives, leek, celery, celery root, and parmesan enhance the flavour of truffles.

Chefs often pair truffles with scallops, crayfish, foie gras, asparagus or cabbage. The addition of truffles can turn a basic dish into a gastronomic delight.

Many chef's are excited by what they can achieve with fresh truffle flavours in aromas in their meals. Peter Manifis, from www.vineleaves.com.au, explored the harvest and potential of fresh truffles. Watch Peter’s video.

Why not try some of our gourment truffles products in these great truffle recipes.

Please feel free to download the 2010 Recipe Sheet