Truffle Kerfuffle

Date: June 2019

My first real experience of working in any of the culinary events that are out there and assisting in food demonstrations. This opportunity arose through conversation with Poh Ling Yeow (Season 1 contestant) and I’m so thankful that she invited me along.

The main event was a long table lunch at the RAC Karri Valley resort, of course celebrating truffles.

The menu included:
Truffled bagna cauda with charred fennel and smashed thyme potatoes
Stemed savoury custard with marron
Roasted cauliflower, truffled gruyere sauce, hazelnuts, crispy kale and poached egg
Caramel poached apples, truffled brandy custard and puff pastry

Really enjoyable to get down into the kitchen with Poh, and such an amazing eye opening weekend where I got to go truffle hunting with the Truffle and Wine Co. Poh also did some cooking demonstrations which I was more than happy to be her prep for. It gave me some good insight into how you should run these demonstrations and long table lunches, overall a great learning experience! Also got to spend the weekend with my “big-sis” Poh!