Brand Tasmania (http://www.brandtasmania.com) recently posted a video on Youtube about the truffle season opening in the Tamar Valley!
Tamar Valley Truffles invited Katsunobu Kitaoka, one of Japan’s most respected and influential chefs, to run a master class of truffle cuisine timed to launch Tasmania’s 2015 black truffle season.
In this video Kitaoka-san shows how to make good use of a range of the TVT products.
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.
4 chicken breasts
20g fresh Truffle
Truffle Oil (click to order)
Truffle Salt (click to order)
400g Sebago Potato (medium size)
100g Truffle Butter (click to order)
1 clove of garlic
Here’s a great video of our Farm Manager, Marcus Jessup, giving Dirk Kraus (Head Chef of Michelin star restaurant at Columbi Hotel, Frieberg Germany) a personal tour of inspection highlighting the first of the movements of our new season truffles, in the first week of May 2015.
Dirk was on holidays in Tasmania, and visited to inspect the quality of our Tamar Valley Truffles, prior to harvest.
Even after the dogs have initially marked the truffle, it still has to be smelt by use to make absolutely sure the aroma is at its peak.
Our truffles aren’t quite ready for harvest yet – we’re just waiting for that fabulous ‘aroma’ to develop!
- 20 grams Truffles
- 300 grams Risotto Rice (Arborio)
- 3 tablespoons butter
- 100 grams mushrooms (optional)
- 1/4 cup white wine
- 1 litre good quality chicken or vegetable stock
- 1/2 cup grated Parmesan cheese
- salt and pepper to taste
- Finely chop onion and garlic, saute in butter
- Add sliced mushrooms (if using)
- Heat stock and leave to simmer in a separate saucepan
- Add rice and wine to onion and mushroom mix - cook until rice well coated
- Gradually add stock one ladle at a time and stir continuously until rice is cooked and has absorbed the stock (takes about 20 minutes)
- Stir in cheese
- Finely grate or slice truffle and stir half through risotto, and serve with the remainder on top
- Garnish with a sprinkle of Truffled Salt and/or Truffled Oil for an extra 'hit' if you require!
- When rice is cooked - make sure it's still quite 'sloopy' as it will continue to absorb liquid - you may need to add a little extra stock
- Truffle does not need to be cooked (in fact it's much better just slightly heated through or served thinly sliced on top of hot food)
- Plain foods - fats like butter and cheese bring out the best flavours of truffle
- Remember to use a well flavoured good quality stock
The team over at the Spirit of Tasmania have put together a Top Ten Flavours of Tassie list – and guess what? Tamar Valley Truffles makes the list! (more…)
We love it when people over the world get to enjoy our harvest. Diners at Restaurant Picco in Larkspur CA, just north of San Francisco, were treated to Tamar Valley Truffles over the weekend.
The Chef shaved truffles for the customers at the table. (more…)