Cooking, Home and Garden, Arts and Living
What's black and knobbly, grows underground, has a complex earthy aroma and almost indescribable taste, and costs up to $3000 dollars per kilo? Truffles of course! This week Poh's Kitchen is all about the seriously decadent Australian-grown, black French Perigord truffle. Poh and Emmanuel Mollois are off to the Mundaring Truffle Festival in the hills 40 minutes east of Perth. Pollution and development have decimated the harvests of the black Perigord truffle in France. But it is now being grown successfully in many areas around Australia including Manjimup in WA where the largest mainland trufferie harvested over 1500 kilograms this year. On her visit to the trufferie, Poh was even lucky enough to get a personal truffle hunt with truffle dogs Sunny and Isy, and buy a fresh truffle to bring back to her kitchen. Back in her kitchen, Poh cooks chicken mousse with truffle soup dumplings. Poh says her recipe is 'Frinese' : a fusion of French and Chinese methods using a French chicken mousse combined with truffles and a liquid chicken soup inside a traditional Chinese dumpling. Emmanuel, true to his French pastry chef training, combines truffles in pastry with a truffle and crme anglaise and apple filling in his 'tarte coquelin' with truffles and combines it with a decadent creamy truffle ice-cream. Poh learnt that you can never put too much truffle in a recipe...it just depends on how much you can afford, and bought by the gram fresh, or in truffle-flavoured oil, salt, mustard, vinaigrette or honey, even a little can take a simple meal to special occasion level.
Poh Ling Yeow, Emmanuel Mollois