Truffle, the black gold

Calling me addicted to truffle is probably not enough. I've been saying for ages that I would shave truffle on top of everything but it took me 29 years to do it for real.

I'm not joking.

Everything started on a rainy afternoon in Perth, WA, more precisely after visiting the Mundaring Truffle Festival and leaving with 3 huge truffles. 

As you probably know truffles are not native to WA but have been grown in Australia in the south west in an area called Manjimup.

That night we planned to have dinner with our friend Gerrald Mitchell, the head chef of the Feral Brewing Company  and his wife.

wild mushroom &truffle risotto

truffle & butter rost chicken 

dessert covered in truffle

We spoiled ourselves, shaving mountains of the delicious luxury treat on wild mushroom risotto and on a superb roast chicken filled with truffle and butter. Somebody could have thought we lost our mind when we started to shave truffles on our desert but only because they didn’t know what was coming next.

When Mitch, who is a genius when it comes to food and a great expert if we are talking about beers, brought on the table a precious bottle  of  Les Trois Mousquetaires Porter Baltique .

We were all enjoying the Porter. It was just the perfect ending to a perfect dinner, when out of the corner of my eye, I saw Damian sniff the truffle, sniff the beer and then, with a gleeful smile, starting to shave the black gold in his glass of beer under three pairs of shocked eyes.

Believe it or not it worked. As you would approach the large tulip shaped glass with your doubting nostrils, the aroma would rape your nose and bring the flavor to your mouth. The first sip was just idyllic. You need to try to believe.