EASTERN AUSTRALIAN TABLELANDS BLACK TRUFFLES

Chefs

Chefs in Restaurants

To chefs and diners alike, truffles are not an ingredient but rather an experience to be regarded with reverence from the point of selection, to the moment the dish reaches the dining table. Somehow this highly aromatic, almost ugly flavour enhancer both contradicts and exceeds its looks. 

Ultimately of course, to appreciate the splendor of this rare ingredient, you have to try it and savour the experience. Both chefs and diners understand that truffles are an adventure and a pursuit of delicacy worthy of the effort required.

The uniqueness of truffles, their versatility and the experience they offer is an integral part of a dining and culinary moment, which makes truffles unique. There is also now a change in sentiment with a greater appreciation of using truffle to produce complex dishes, simple meals and sauces. Adding truffles to your dishes need not be narrowed down to fine dining or to be complicated – through our information and free recipes, let us show you how.

We aim to deliver the truffles you want, when you need it. To enquire about our pricing and the current black truffle grades available, please call us on 0497 783 053 or order online.

What makes a good Eastern Australian Tableland black truffle?

We understand that at the end of the day our chefs want good quality, well priced, fresh produce that meets customer demand. There are a number of key factors that we believe make a great truffle:

  • Aroma – all truffles are different but they don’t smell the same. There are many ways to describe the scent, but commonly you’ll hear it described as earthy, pungent or a deep musky aroma.
  • Flavour
  • Freshness

 Our chef clients have told us that their desirable truffle characteristics include:

  1. Dry
  2. Dense
  3. Nice and firm
  4. Dark in colour
  5. Strong aroma
  6. No dimples or blemishes

At EAT Truffle, our product is available in three classes: Extra Class (top grade), Class 1 and Class 2. A truffle with slight defects or discolouration will be downgraded to a Class 1 status. Those which are particularly small, irregular in shape, or perhaps have a wormhole or some other aesthetic failure, are likely to become Class 2. Whilst not as visually appealing, Class 2 truffles still enhance a meal’s flavour just as effectively as the other classes. When cooking with truffles, beauty really is more than skin deep!

Truffle uses

As rare as black truffles are, they can be used as flavor enhancers in many dishes. For example, you can store some truffles with fresh eggs in the large container and the yolks will be infused with the truffle aroma, excellent coddled, in omelets, scrambled, for making sauces and dishes that can be lightly cooked. Generally speaking, a minimum serving of black truffles for an entree plate would be about 3 grams whilst a minimum serving for a main plate would be about 5 grams.

For further information about our truffle classing system, storage tips, versatility and much more, see the ‘About Truffles section of this web site.

About synthetics in oils

Not all truffle products are equal. Truffle oils can be used as a rich flavor enhancing base for vinaigrettes, to liven up bruschetta, on a gourmet pizza or even drizzle over scrambled eggs but did you know that most commercial truffle oils do not actually contain real truffles? That’s right, many truffle oils are not made from real truffles but rather a synthetic laboratory manufactured aroma, known as 2,4-dithiapentane (found in some truffle varieties) which is then mixed with an oil base. This chemical compound bears little resemblance to fresh truffles. You might see this ingredient listed as “truffle aroma”, “truffle flavour” or “truffle concentrate” on a label of truffle oil.

The popularity of truffle oils is changing the way consumers understand what a real truffle should taste like and this can lead to a poor quality taste experience for diners.

This shouldn’t put you off using oils as you can make your own. Truffle oil can be produced using any oil, such as canola or grapeseed oils, however often they are made with olive oil. Some oils are made with truffle residues however you can make your own by adding fresh truffle to some oil. As the truffle is a ‘live’ ingredient, it should be used within a short period of time. As with other fresh ingredients in your fridge, it will grow mould if not consumed within a set period of time – in this case, a few short months.

Come join us

Throughout the year EAT Truffle is involved with a number of events and food festivals where you can meet our team of passionate growers. Some of our members even host exclusive truffles hunts during the season so that you can experience for yourself the thrill of harvesting and cooking with truffles. If you’d like to meet us at one of our events, join us on a truffle hunt or would like us to visit your venue, feel free to contact us on 0497 783 053 or via the email supplied on this web site.

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We encourage you to share your truffle creations with us and follow us on Facebook for the latest truffle related updates.

black truffle