Truffle season is in full flight. The earthy black diamonds of the kitchen emerge each winter, elevating dishes in restaurants across the country. Magill Estate is making the most of the arrival of the fancy fungus with a new menu this month.

In July only, the fine diner will offer a shortened degustation with a seasonal twist; the five-course dinner will feature chef Scott Huggins’s famous chicken-skin tart – with black truffle – zucchini noodle with nori and black truffle, and Boston Bay pork jowl cooked in honey and finished with black truffles. The aromatic ingredient can also be shaved onto any course of your choosing. The five-course tasting menu will be available until July 31 for $150 per person. Wine pairing is optional for an extra $100.

For something easier on the wallet, an “Express Truffle Lunch” is available next door at Magill Estate Kitchen for the duration of July. Fresh pappardelle with truffle will be paired with a glass of 2016 Penfolds Cellar Reserve Grenache for $35 (or opt for the pasta only at $25).

The month will culminate with a winter truffle feast on July 28 hosted by Adelaide Central Market’s “Mushroom Man” Marco Marinelli. The standalone dinner will include a five-course truffle tasting menu created by Huggins, featuring four truffle dishes and one dessert.

If that’s not enough truffle for you, you can also purchase your own black gold from Magill Estate Cellar Door this month and receive a limited edition truffle-risotto recipe card for you to cook at home.

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