Every year as the days grow shorter and the frosty mornings become more frequent, there are some Tasmanians that know that this is the time, the time to discover “black gold”…
Truffles are tubers, a rare, edible fungus that form among the roots of particular trees such as oaks and hazelnuts.
We have recently welcomed back Tamar Valley Truffles to the market. Here is a little insight to the truffles they grow on their farm.
Our truffles were inoculated with the spores of Tuber Melanosporum, or the world renowned French Perigord truffle.
The French black truffle is a very irregular shaped fungus form. They have a black wart like exterior, but once cut the surface is smooth with white veins running across the black surface. The colour inside a truffle indicates its quality, this cannot be seen without cutting the truffle, so you may find some truffles with a slight nick taken out of them. This is done by our head grader to ascertain the condition of the truffle – its texture, colour and most importantly aroma.
Some truffles are as small as a pea & obviously not harvested, but some can reach up to 1kg.
The most popular size required by chefs in the top restaurants are in the medium range of 100-200 grams. Again this depends on the actual menu the restaurant is running at the time.
If you have never tried truffles, it can be hard to understand what the appeal is. Your first truffle is like nothing else, it is elegantly perfumed yet earthy and mushroomy. The uniqueness of the flavours and the rarity are what make truffles so desirable to foodies. At Harvest Launceston we are fortunate enough to have a little piece of luxury available all year around with the Southern Sky Truffle Butter which is perfect in scrambled eggs or on top of a delicious steak.
There are many other ways to use truffle infused products, the oil drizzled over a roast chicken adds an element of luxury, as does a sprinkling of truffle salt on a poached egg.