Known as one of the world’s finest delicacies, truffles are an ingredient many chefs can’t wait to get their hands on.
Tarago Truffles, grown in the Tarago-Bungendore area of New South Wales’ Southern Highlands, have been a feature winter ingredient in Executive Chef Tony Panetta’s dishes here at ICC Sydney.
In fact, this season he’s ordered 4kg to use in dishes such as crab and truffle, wrapped in fresh spinach from the Hawkesbury, and to add punch to sides like potato truffle, truffle butter and even truffle pizza.
“A true local delicacy, the intense earthy fragrance adds a unique flavour and aroma to a meal and also goes well thinly sliced alongside soft cheese or salmon or finely grated on top of a creamy pasta dish or with poultry,” Panetta said.