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  1. Hands hold a piece of sourdough with truffle brie being spooned on
    Photograph: Supplied/Australian Truffle Traders
  2. Slices of sourdough with truffle butter in a ramekin on slate table
    Photograph: Supplied/Australian Truffle Traders
  3. White plate with pile of pasta in centre with rounds of shaved truffle over the top. Slate table
    Photograph: Supplied/Australian Truffle Traders
  4. Hands holding whole truffles
    Photograph: Supplied

3 must-taste recipes to try this truffle season

Make seriously decadent truffle dishes and meet the talented pups that sniffed them out

Written by
Elizabeth McDonald
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In restaurant kitchens across the world, there are few times of year more exciting. A buzz of anticipation for an experience that diners often save up weeks in advance for, a bougie treat that has entire menus dedicated to and modified for. It’s the Vogue September issue of the culinary world. It’s truffle season.

In Australia, truffles are usually harvested through winter into early spring, from late May to September, a fleeting window that spells total indulgence for consumers and a massive payday for truffières. In Australia, highly prized black truffles can sell for around $2,500 a kilogram. Since producing its first truffle crop in 1999, Australia has become the fourth largest producer of truffles in the world – after Spain, Italy and France – with more than 70 percent of those truffles coming out of the small Western Australian town of Manjimup.

This inconspicuous dot on the map is home to Gavin and Mel Booth of Australian Truffle Traders, a family owned and operated truffle farm established more than a decade ago. The Booth’s aren’t the only ones working the farm though. The entire operation rests on the shoulders of their pack of truffle-seeking pups. While pigs were used for years around the globe to sniff out these pungent little nuggets (truffles contain androstenol, a sex hormone found in the saliva of male pigs) the cloven feet of the piggies causes a lot of damage to the fragile roots of the chestnut and oak trees needed to cultivate truffles. This combined with their tendency to eat said truffles if the farmer isn't quick enough means the truffle detectors of choice today are usually trained dogs.

On the team of tuber tracing pooches are Molly, Gidgee, Max and Charlie. When you buy a truffle it comes with the business card of the pup that found it and a little bit about them, which is just adorable. Given the rarity and cost of a truffle, you may be asking yourself how to enjoy this funky little fungus. Lucky for you, the Booths have shared some of their favourite ways of using this most prized culinary accouterment.

Place your order via the Australian Truffle Trader’s website and your truffle will be on your doorstep in just 48 hours.

Super simple and delicious ways to use truffle

'Hell yeah' baked truffle brie
Photograph: Supplied/Australian Truffle Traders

'Hell yeah' baked truffle brie

This is one way to take date night to a whole new level. There are few things in life as good as a cheese board but adding a little (or a lot) fresh truffle never hurts.

Ingredients
A whole brie wheel
Fresh truffle
Chardonnay
Sourdough 

Method
Carefully cut the brie in half, like you would a round bread roll for a sandwich. Layer thin shavings of truffle until completely covered. Rejoin the two halves. Rewrap in the original packaging and put in a sealed container in the fridge for 2-3 days so the truffle permeates.

Preheat oven to 80°C. Remove brie from wrapping and place in a small round oven dish, just a bit larger than the brie. Push your thumb down into the centre of the brie wheel and add a drizzle of chardonnay into the hole. Bake for 20 minutes until it’s a gloopy mess.

Add extra truffle on top if you’re feeling flash. Serve immediately with hot sourdough.

Truffle Butter
Photograph: Supplied/Australian Truffle Traders

Truffle Butter

Start with good quality butter. Truffle butter freezes well and is a great way to extend the truffle season. Just double wrap it in appropriate portion sizes and seal in an airtight container before freezing. It will keep in the freezer for up to 6 months.

Ingredients
Unsalted Butter, the best you can buy
Fresh Truffle (4% truffle to butter)
Quality sea salt flakes (0.5 - 1% salt to butter to taste)

Method
Let the butter come to room temperature then add to a bowl. Microplane (or grate) fresh truffle over the top at a ratio of 4%. Add salt to taste. Stir through until well integrated but don’t over mix.
Put in a butter dish and leave in the fridge overnight to allow aroma to permeate.

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Truffle Pasta
Photograph: Supplied/Australian Truffle Traders

Truffle Pasta

The key to fully appreciating the aroma and flavour of truffle is by keeping things simple. On the table in minutes, this elegant pasta dish is one of the best ways to enjoy truffles this season.

Ingredients
Tagliatelle, fresh or dried
Butter, room temperature
Gruyere, grated
Parmesan, grated
Fresh truffle
Salt and pepper

Method
Put the tagliatelle on the boil. Meanwhile get your other ingredients ready. Once the pasta is cooked al dente, drain the pasta and put in a large bowl.
Working quickly, 
add a liberal amount of butter, Parmesan, Gruyere, salt and pepper to season. Stir to combine.
Microplane a generous amount of fresh truffle over the top and stir through.

Dish up immediately. If you’re in a generous mood, using a microplane or a truffle slicer, add some extra shavings on the top, you won’t regret it.

Have you got a taste for the finer things?

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