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
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
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
A delicious homemade truffled risotto using quality ingredients, and fantastic Tamar Valley Truffles products. Ingredients 20 grams Truffles Onion Garlic 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 Instructions
Tamar Valley Truffles was very proud to be on the short list at the Tasmanian Export Awards last night. Congratulations to our category winners Lindsay and Yeonsoon Bourke, who supply our beautiful creamed truffled honey.
We are always learning! That was evident at the National Truffle Growers’ conference held over the weekend. Here is a photo of World Expert Marcos Morcello from Spain consulting Marcus Jessup from Tamar Valley Truffles on soil types.
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.
A tasty delight, just right for winter! Ingredients 500g parsnips, peeled and chopped 2 pears, peeled and chopped (cores removed) 4 cups Chicken Stock salt and pepper pinch of nutmeg 1 cup cream 1/4 cup sherry Garnish Cream, whipped lightly Tasmanian Truffled Olive Oil Shaved fresh truffle Instructions Add the parsnips and pears to the