Ingredients 2 large free-range egg yolks 400 ml grape seed oil 1 tbsp lemon juice 1 clove of garlic, crushed 3 tbsp truffled oil Instructions Add egg yolks to a bowl, whisk the yolks while slowly drizzling in the grapeseed oil. Once the aioli starts to thicken add in the lemon juice. Continue to whisk

Ingredients 3 eggs 2 yolks ¾ cup sugar 2 tbsp truffled honey 2 cups cream 1 tsp vanilla bean paste Instructions In a bowl over a pot of simmering water whisk together the eggs, yolks, sugar and truffled honey thoroughly for about 8 minutes or until pale and doubled in volume, then set aside to

Ingredients 1 tbsp butter 1 tbsp oil 1 bulb fennel, finely sliced 1 tbsp sugar Salt and pepper 1 tbsp truffled mushroom paste 1 tbsp butter (for scallops) 1 tbsp oil 20 scallops Fennel fronds to serve Instructions For the caramelized fennel, add the butter, oil and fennel to a frypan over medium to high

Ingredients 400g dulce de leche 1 cup brown sugar 2 tbsp glucose syrup ¼ cup golden syrup 100g butter 200g white chocolate 2 tsp truffled Tasmanian sea salt Instructions In a medium saucepan over low heat combine the dulce de leche, brown sugar, glucose syrup, golden syrup and butter and stir until the sugar dissolves.

Ingredients 1 ham leg 20 – 25 cloves 1 jar of orange marmalade 2 tbsp truffled mustard ½ tsp salt ½ tsp pepper Instructions Preheat the oven to 180 degrees. To prepare the ham leg remove the skin and score the fat in a diamond pattern being careful not to score too deep (you don’t

Ingredients For Sausage…. 1 tablespoon dried sage 1 tablespoon dried thyme 1 teaspoon light brown sugar 1½ teaspoons kosher salt 2 teaspoons fennel seeds 1 Tablespoon of Tamar Valley Truffle Paste ½ teaspoon crushed red pepper flakes ¼ teaspoon freshly ground black pepper 1 teaspoon garlic powder 1/2 teaspoon smoked paprika 500 gr ground pork

Ingredients 400g starchy boiling potatoes, peeled ( I like Dutch creams) 1/2 teaspoon granulated garlic 1/2 teaspoon dried rosemary 1 bay leaf 50g TVT Truffled oil 80g plain flour salt and pepper to taste Instructions Boil the potatoes, garlic, rosemary and bay leaf until they are tender and mash with the TVT truffled oil. Remove

Ingredients Kosher salt and freshly ground black pepper pasta water 2 tablespoons unsalted butter 2 tablespoons plain flour 1 heaped tablespoon Tamar Valley Truffles Chevre 3 ounces Tamar Valley Truffled Cheddar 56 grams dried forest mushrooms, rehydrated in boiling water 1/2 cup heavy cream 100 grams finely grated Tamar Valley Truffled Cheddar 300- 400 gr

Ingredients 500g Fresh Tomatoes 20mL Truffled Olive Oil 1tsp Truffled Seeded Mustard 1/2 Onion 1 Clove Garlic Truffled Salt to Taste 1 Packet Gnocchi Instructions Very finely dice tomatoes, onion and garlic. Simmer for 30 minutes in a saucepan on the stovetop. Add truffled oil, mustard and salt (the less you cook/heat truffles, the more

Watch the video below, to learn how to make renowned chef Dirk Kraus’ signature dish – Truffle Chicken Roulade with truffled potato, spinach and truffle hollandaise sauce. Ingredients: 4 chicken breasts 20g fresh Truffle Truffle Oil Truffle Salt 400g Sebago Potato (medium size) 500g spinach 1 onion 100g Truffle Butter 1 clove of garlic Buy