Truffles"Punters won't come back for more if they don't get the real experience," Tim says. "We have to get people eating them properly, so we have to educate the chefs to use them properly." About 70 per cent of the black truffles, tuber melanosporum, grown at the two Truffles Australis trufferies at Mole Creek near Deloraine are exported. The rest are sold in Australia. They are hunted in the morning, graded, sealed in a foil bag that's then placed in a polystyrene box and posted out to reach an interstate restaurant or retailer when they are less than 24 hours out of the ground. LOCAL VISION "WE offer Tasmanian restaurants truffles cheaper than.
we offer them to the mainland restaurants because I want Tasmanians to showcase these things," Tim says. "I want the chefs of the world to come to my little state and eat truffles how I eat them in France -- scrambled eggs where the plate is not yellow; it's black, covered in truffles, and you can almost dine on the aroma. That's how I want it to be. You are eating scrambled eggs at breakfast and you are thinking 'I should be having this for dinner with a bottle of red'." Saffire, the luxury east coast resort, uses many of his truffles. But Tim wants to see them in the high street as well as the high-end restaurants. "I want people to go into a local deli at Sheffield or Campbell Town and be able to have truffled eggs for breakfast," he says. "That would be my ultimate thing for Tasmania." And, to that end, Tim is donating truffles to Barb Harvey's Deloraine Deli in the main street of the town. "They are cooking the dishes how I think it sh
No comments:
Post a Comment