At ICC Sydney, we believe that food is more than just nourishment – it’s a medium for storytelling, culture, and connection. This philosophy came to life recently when Executive Sous Chef Son Sewoo led a group of four chefs on a truffle hunting experience trip to Canberra, organised by Select Fresh Providores. This experience offered a rare opportunity to reconnect with nature and witness the origins of one of the world’s most prized ingredients: the Australian black truffle.
For Chef Son, the experience was deeply grounding. “Truffle hunting isn’t just about finding truffles in the forest,” he shared. “It’s a spiritual and immersive experience. Supported by a trained dog that gently sniffs out these rare culinary treasures from the earth is a humbling moment. It reconnects us with nature in a way that’s often forgotten in a modern kitchen.
“As chefs, we work hard behind the scenes in kitchens filled with high-end tools and technology, focused on creating beautiful dishes. But its can be easy to lose sight that every ingredient starts with nature — the soil, the seasons, and the people who nurture them.”
“Trips like this give us an opportunity to understand the philosophy of the growers, and how they treat the land with care and sustainability. That knowledge builds respect, and it changes the way we handle ingredients. We’re not just cooking; we’re honouring the story and effort behind each harvest.”
The group visited a truffle farm run by Jayson Mesman, a passionate former law enforcement dog trainer turned truffle farmer. His bond with his dogs and his respect for the land were inspiring. The chefs observed as the dogs carefully located truffles, which Jayson then delicately unearthed, a process that celebrates patience, skill, and trust between human and animal.