Winter’s cold brings us one of our favourite treats – Tasmanian truffles from our grower Truffledore, in Lower Barrington at the foot of Cradle Mountain. The truffière is owned and run by locals Ina Ansmann and Timonthy Noonan and produces French Black Winter (Périgord) truffles which are available June – August.

They’re $1.95 per gram and you only need a few grams per serve to experience the taste of truffles.

Truffles pair well with simple dishes featuring eggs, cheese, butter, or cream which carry the truffle flavour well.  Think a creamy pasta, a risotto, poached eggs with asparagus, hollandaise sauce and a shaving of truffles, or a poached egg on a bed of polenta with a shaving of parmesan and truffle. Seafood is also a great match – scallops and crayfish in particular.

Or try this recipe for Truffled Macaroni and Cheese from our friend Rodney Dunn of the Agrarian Kitchen in New Norfolk,  from his book The Truffle Cookbook. The dish pairs truffles with the simplest ingredients to create a cheesy flavour bomb!

Find out more about truffles and how to use them here and here.

Truffledore’s French Black Winter Truffles are now available from our Sandy Bay, Devonport and West Hobart stores for $1.95 per gram.