Known as one of the world’s finest delicacies, truffles are an ingredient many chefs can’t wait to get their hands on.
Tarago Truffles, grown in the Tarago-Bungendore area of New South Wales’ Southern Highlands, have been a feature winter ingredient in Executive Chef Tony Panetta’s dishes here at ICC Sydney. In fact, this season he’s ordered 4kg to use in dishes such as crab and truffle, wrapped in fresh spinach from the Hawkesbury, and to add punch to sides like potato truffle, truffle butter and even truffle pizza.
A unique flavour and aroma
“A true local delicacy, the intense earthy fragrance adds a unique flavour and aroma to a meal and also goes well thinly sliced alongside soft cheese or salmon or finely grated on top of a creamy pasta dish or with poultry,” Panetta said.
A family business, Tarago Truffles is owned and managed by Anne and Denzil Sturgiss. Starting with an initial planting of 550 inoculated oaks and hazels in 2002, today the business is a successful commercial truffiere of 4,500 trees.
Anne Sturgiss said New South Wales is home to some of the best truffles in Australia and she and her husband Denzil are thrilled to be working with ICC Sydney and the venue’s passionate culinary team.
“We take great pride and care in harvesting our truffles and are delighted to know that these delicacies have been enjoyed by delegates from across the globe at ICC Sydney,” Mrs Sturgiss said.
Keep an eye out next month for the ingredient Tony and the culinary team will be loving in September.
