Finally you can thank this cold, damp weather for something – this year has seen a bumper crop of truffles produced. Truffles are considered the world over as one of the most indulgent, luxurious and decadent ingredients and the Canberra region is fortunate to be producing these delicious and versatile morsels right on our doorstep.

Trevs wants to help make the taste of truffles more accessible. Throughout the The Truffle Festival, he’s putting on three specials to help showcase this delicate, flavour enhancing ingredient using the regions finest truffles from French Black Truffles of Canberra:

• Indulge in a 100 Day Grain Fed Scotch Fillet with roast kipfler potatoes and Jerusalem artichoke with porcini and truffle butter. The beauty of this dish lies in how the butter absorbs and enhances the flavour, making truffles the hero of the dish.
• The warmth of our corn fed chicken supreme and truffle mousse filling, served with cauliflower purée carrys the delicious, earthy aromas of truffles throughout the dish – perfect for a cold winters night.
• New to this truffle business? Give our egg fettuccine, porcini mushroom, sea salt and truffle butter a try. You’ll begin to see how this single ingredient adds a depth of flavour and complexity to a this otherwise familiar, comforting dish. Best of all? The fettuccine dish is available at both lunch and dinner.

Compliment the perfect dish with a perfect wine choice from the folks who arguably know more about wine pairing with truffle dishes than everyone else – Mount Majura Vineyard.

And get in quick! Truffles are only in season until early August, and with dishes this yummy, we don’t anticipate them staying around for long.

Have you tried one of Trevs truffle dishes? Let us know what you think over on our Facebook page.