Truffles… those precious little nuggets of earthy goodness that are fought over by pigs, dogs, and gourmet food lovers. There is nothing quite so revered in the world of haute cuisine as this ruddy little gem, though apparently only 0.05% of the entire population of Australia has ever tried one.

Making some effort at remedying that fact, is the Mundaring Truffle Festival, held in (wait for it) Mundaring (up in the hills of Perth). This was the 3rd year the Mundaring Truffle Festival has been held, and my first visit to the hills in a long while, to partake in the spectacle that only the truffle can create.

The festival was initially the brainchild of Alain Fabregues, French chef extraordinaire and owner of the renowned Loose Box restaurant who is as creative as he is entrepreneurial. He was a part of introducing truffles to Western Australia, and has been a very strong advocate for WA to become as famous for truffles as it has for wine.

                         
My day started with a master class by none other than that orchestrator of all things magical in Melbourne, Mr Shannon Bennett. Head chef of Vue de Monde, and also restaurants in the Sultanate of Oman, and soon Singapore (in case you didn’t know, which I didn’t either). Shannon had been invited over last year to share his love of truffle and its preparations with us lowly mortals, and was back again this year for more of the same.

The whole event was sponsored by lots of umm, sponsors. They plied us with wine at 10:30 in the morning and gave us lovely brochures to look at while we waited for the show to begin.

Shannon strolled out looking like he’d had a hard night. Or perhaps a hard life. Most likely both. I’m not sure what it is about him, but the man does not look healthy. I think he’s developing a serious hunch from bending over too many pans of simmering sauces.

I do however, like his food. His commitment to absolute excellence in everything he does, and his ability to pronounce French words without putting on a ridiculous Franglais accent (Something Toby Puttock would be wise to take note of).

So the dishes he prepared, were a mushroom consomme infused with truffle, fennel, more mushroom, onion, and a few other things. It was infused using the Cona coffee maker vacuum method that he’s fond of in the restaurant. It was served with a truffled pastry twist and a young Riesling.

He then followed it up with perhaps the fanciest egg on toast I will ever consume. A cep (mushroom) puree infused with truffles, laid at the bottom of a carefully cut egg shell. With a ‘confit’ egg yolk on top, that he made by very gently heating a single egg yolk in warm oil for a few minutes til it went gelatinous. To dip, nothing less than truffled soldiers. And not skimping on the truffles either. Thick pieces of bread rolled in egg and copious amounts of truffle and then fried. I may have died a little on the inside after that one. Knowing it will be a few and far between experience.

Afterwards Shannon hang around for a bit to sign his book, and after a quick handshake and a ‘yeh good onya’, I was on my way back to the main arena.

Next on the agenda was the Slow Food ‘Down the road’ lunch. I’m still not sure why it was called ‘Down the road’… as It was way up the road from where I came from. But that was all rather inconsequential in the end. [Edit: Jamie says it was called Down the road because all the produce for the lunch was sourced locally]

The chef for the day was once again Vincenzo Velletri. Master of more rustic Italian dishes that I know exist, and one of Slow Food Perth’s previous ambassadors to Terra Madre. On the menu was a list of simple dishes which have had the added lift that only fresh truffles can give.

We started with a trio of bruschetta with truffled toppings. A truffled pate, truffled mushrooms, and tomato and onion… with truffle (I think).

We then moved on to a wonderful truffle polenta. Dutifully stirred by Slow Food Perth co-leader Jamie Kronborg to a wonderful creamy consistency. Over the top was a lamb spezzatino (stew) with truffle sauce and (wait for it) fresh shavings of truffle.

So much truffle… it was enough to drive a man to drink. As our cunning aged wine loving companion
helped himself to a specially smuggled in treat, we grabbed a bottle of Myattsfield Cabernet Sauvignon. One of my favourite wineries in the Perth Hills district and makers of some fine drops.

To complete the meal, it was that old classic, in all it’s wobbly glory, the vanilla bean pannacotta.
This incarnation was sitting atop a truffled syrup and ordained with a single perfect slice of shaved truffle on top. This was probably my favourite dish of the entire day.

The subtle earthy pungency of the truffle and the sweetness of the pannacotta melding into a wonderful array of flavours right across my palate, which If I close my eyes and tilt my head to the side in an oddly reflective way, I can still taste.

Which until next years season comes around again, is exactly what I may have to.

I’ve rambled on about my love of eggs far too often on this site for it to have any effect at all anymore, but bear with me just one more time while I recount a tale of a lazy Saturday morning, and the breakfast that was.

Waking up on Saturday morning is a slow process. Normally involving numerous nearly/almost/not quite attempts to get out of bed, followed eventually by a languid roll into a standing position, where I wait the prerequisite 3 1/2 minutes for my eyes to adjust to the light. Following this I wander around looking for something to eat, and probably drink something out of the container while I wait for inspiration to strike me.

Last weekend, it struck me truly. I had it all… A carton full of fresh free range/organic/sanctified with holy water eggs, some (more than likely not free range) bacon, and a little jar of magical stuff… Black Truffle Salsa.

Now, I’m not assuming anyone here knows people as nice as Deb of The Food Palate, who will willingly send you expensive condiments in exchange for home roasted coffee… But i’d suggest you find someone if at all possible. The Black Truffle Salsa is made by Tetsuya’s (maybe not personally, but definitely branded by him), and sold in gourmet stores in Sydney (I assume…help me out Deb?). It’s a mixture of Black Summer Truffles, Mushrooms, Oil, and other goodness, combined together to give the most pungent truffly smell imaginable (unless of course you own a trufflery… in which case… call me).

So after that decision was made, the rest was simple. Scrambled eggs with black truffle salsa, on top of toast, bacon, and topped with baby spinach.

How I Made Mine
Crack your eggs into a bowl and beat them together lightly. Take a teaspoon of the black truffle salsa and mix it thoroughly through the eggs… leave it to sit a little while to let the flavour infuse more. Now over a medium to low heat, melt the butter in a pan, and when its just melted, pour the egg mixture in. Keep the heat low and gently mix the eggs around into the butter. Just as you see it start to bond together, add the cream, and stir through the eggs gently. Continue to stir for a minute or so, until its all just cooked, but still moist, then season with salt and pepper to taste and serve immediately onto of toast, bacon, and topped with the baby spinach.

The salsa was very strong. Even in 6 eggs, with the cream and other flavours in there as well, the taste of the truffles was still right at the forefront… A truly decadent start to the morning.

As always washed down with a beautifully textured latte from my ever loving, hard working Rancilio Silvia.

Sadly, this was probably the peak of my level of activity for the entire day… but then, that’s just how I like it…