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Truffles in Canberra

By johnboy - 15 July 2008 36

The SMH’s ‘Good Living’ is giving a plug to Canberra’s Truffle Shed.

Apparently you too can get your hands on locally grown truffles on Wednesday between 10 and 2 at 311 Majura Road, Majura.

It’ll set you back $250 to $350 for 100g of the black gold, but apparently you only need 40g to cook for four.

What’s Your opinion?


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Truffles in Canberra
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ant 11:47 am 09 Aug 08

Bummer. I’d hoped to be able to experience truffles by just using the oil. They sell tinned truffles at Teh Essential Ingredient sometimes, but I’ve never dared to look at the price.

Danman 11:43 am 09 Aug 08

Good truffle article in todays Panorama in the C(r)anberra Thymes.

Truffle oil isn’t always synthetic.

I have worked many places where we made our own infused truffle oil – that is – a good quality light olive oil (Less fruity) infused for at least a week @ room temperature with shaved truffles.

Truffle oil from good food shops isn’t always fake stuff – don’t get me wrong there is a heap of fake stuff around – but to sayits all fake would be missing the mark.

Look at the labels – as knee deep in the creek outlined, it’s easy to spot the fake stuff.

Any restaurant worth their salt will infuse their own oil… Discerning pallets can taste the difference

Kneedeep in the Creek 9:21 am 09 Aug 08

Truffle oil, I’d like to point out, has nothing in common with truffles except the name. Providores and chefs who are either (a) ignorant of this fact or (b) should know better (and are happy to foist this scam on their customers) like to promote the idea that the oil is something like an infusion of black truffles in oil. It’s not. It’s a wholly synthetic product, typically 2,4-dithiapentane, that has never seen anything except the inside of a factory.

The taste and scent is cloying and one-dimensional, and has nothing of the richness and allure of the real thing. Shun it wherever you can. Being served truffle oil at a $30-plus-a-main joint impresses me about as much as being offered foil packets of marg or Moccona instead of real coffee.

Great story here in The New York Times on the oils that ain’t oils:

http://www.nytimes.com/2007/05/16/dining/16truf.html?_r=2&pagewanted=all

nicolae 11:07 am 04 Aug 08

Had my first taste of fresh Aussie truffle yesterday. I have previously had it in the form of truffled butter, brie and pecorino and in truffle salt. I have also had the oil but apparently the oil is not real truffle, it’s oil with synthetic compunds added to it. The real, live article was much more delicate and fruity that I had expected it would be. It added a new dimension to everything it was paired with. In this instance this was a succession of things: fresh goat’s curd, lightly cured ocean trout, fennel & orange soup, roast chicken breast, mushrooms, lamb loin – all courtesy of a truffle demo and tasting at Flavours at the Fyshwick markets (a top experience). I am glad that I had the chance to try before buying – I had expected to be walloped with flavour, but it was more like wooing than walloping. I was won over at any rate (though I was a pretty willing victim). I’m still keen to buy my own truffle, but now I know that it’ll be a delicate, perfumed, fruity, rainforest-floor-y thing rather than a porcini on steroids (what I had expected).

Post truffle, I’d still highly recommend dried morels – similarly complex and novel, but a damn sight cheaper. Don’t get me wrong, though, being wooed by a truffle was pretty memorable and I’m keen for a second date.

b boy 070 10:59 pm 01 Aug 08

If you want to pay over $2500kg for a first year perigord (claytons truffle)…go for it

VicePope 2:10 pm 22 Jul 08

40g at c $140-160 (on price quoted) means that they’d have to accompany baked beans for four at my place.

For me, the magic moment was the mention that truffle oil is available at Griffith shops. I’ve been wanting to play with it for a while – drizzled on scrambled eggs would be the plan. I really don’t fancy paying c $40 for enough real truffle to steer the flavour of a pile of other stuff a bit.

(I really can’t see why Woolies shouldn’t do a home brand version – this is intended to be humorous, so please hold off).

PB

kittycat 1:18 pm 22 Jul 08

Has anyone tried the local version yet?. Like Danman, i prefer an infusion like an oil or eggs or even rice as im not too keen on the texture fresh. Love porcini though, great with truffle oil 🙂

nicolae 12:06 pm 17 Jul 08

Leaving aside the issues of (a) collecting your own mushrooms and surviving the consequences and (b) humour (wombat’s and my senses of) I have seen heaps of Slippery Jack mushrooms growing wild below the large pine trees along Ainsworth St in Garran (the north arm of it). They have a texture that not everyone would like, though – i.e. slippery.

Wiffens at the Fyshwick markets has developed quite a good mushroom collection in their fridge section – worth checking out if you like a bit of variety on that front. Dunno about pine mushrooms though.

astrojax 5:22 pm 16 Jul 08

does anyone know where i’ll be able to get pine mushrooms this year? the vege shop in the old city markets always had them in season (usually about three minutes, sometime in december) and i have seen them once since – so sad…

but yup, if you’ve tried porcini, do save up and have a blat at truffle!

and wombat, …nhaah, not even worth the virtual breath.

wombat_stew 3:25 pm 16 Jul 08

nicolae said :

Never had a fresh one, but I know people who have (in the US) and they just about swoon at the memory. Rather than going collecting, I might stick to the dried version, though, in the interests of waking up the next day…

LoL

ant 3:03 pm 16 Jul 08

One day i’ll get a truffle. One daaaaay….
(am planning to get some of that oil though).

nicolae 3:00 pm 16 Jul 08

Ant, if you love porcini, then do whatever it takes to get your hands on a truffle!! Porcini add a great element to many dishes, and if you like what they do then you will probably also like the characteristics of a truffle.

S4anta – thanks for the tips on morel-hunting. Never had a fresh one, but I know people who have (in the US) and they just about swoon at the memory. Rather than going collecting, I might stick to the dried version, though, in the interests of waking up the next day…

S4anta 2:48 pm 16 Jul 08

trick to truffles is the water content in the soil. if the trees feet are too wet the truffle spores get infected and die. Hence their preference for dewy dark forests, kinda like smurfs and mountain bike riders.

peterh 2:13 pm 16 Jul 08

Woody Mann-Caruso said :

If this sh.t wasn’t rare and expensive, would all you ‘connoisseurs’ still sing praises about it? It surely doesn’t taste that good.

Spoken like somebody who’s never tried it and is comfortable enough with their ignorance to put it down anyway. Liver isn’t rare or expensive but I’ll still pay through the nose for a decent pate.

I also earn over $100K – is it OK with you if I keep eating this sort of thing rather than subsisting on Home Brand cat food and yesterday’s bread?

I don’t earn over 100k, so i will have to make do with homebrand tuna and stale bread. ah, but truffles! I will save up for a while to get them….

ant 1:59 pm 16 Jul 08

I’ve never tasted truffles, but I love Porcini. You can’t describe how they taste, but I love them. You can buy porcini powder at Essential Ingredient too, and the butcher/deli in Riverside Plaze sells Porcini stock cubes!

Morels are really popular in the US, but I never tried them.

@Santa, Walnuts certainly grow faster than Oaks, but they’re not quite as hardy. If it’s a watered and not too harsh environment though, Walnuts would be a good option indeed.

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