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Flavours Culinary Centre is situated above the fresh food
markets in Fyshwick in
Canberra and it has featured in a number of events we've covered
online. It's owned by chef Jan Gundlach who will
be writing
the new 'Plate' section of culinary tips, lessons and
recipes for our print issues.
The culinary demonstration Tasting The Australian Truffle events
went across two sessions, a week apart in mid July. They came about when
the Australia Truffle Growers
Association teamed with the Australian Culinary
Federation ACT, the Canberra District Wine Association and
flavours to demonstrate the use of Truffles. There
was an introduction into truffle history and our truffle industry, followed by a demonstration highlighting the use
of truffles. A tasting menu with matching wines and
discussion session with Chefs Neil Abrahams, Jan Gundlach
and guests, truffle growers and winemakers completed the
afternoon.
After the sell out event I asked Jan to share some of the
recipes from the day and talk about our local truffles.
I was surprised by the big differences in shapes of
the three States' truffles.
"The aroma and flavour was as different as the shapes. The
differences were probably due to the microclimates and soil
types. As a chef, you have to try the truffle first before
you apply it to the dish, and that would dictate how much
you would use, before you shave it. It can also mean that
after tasting, you might change the dish.
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