It’s truffle time. And as the earthy black diamonds of the kitchen emerge each winter, so too do new culinary creations.
At Prahran Market, Maker & Monger’s Anthony Femia has teamed up with The Mushroom Man’s Damian Pike, a long-time stallholder, to create a toastie dedicated to the fancy fungus.
Sandwiched between two slices of brioche is Maker & Monger’s Marcel Petite Comté Réservation, and bechamel made from Schultz organic milk and infused with porcini mushrooms and truffles. On top: freshly shaved truffles from Manjimup in Western Australia, and a sprinkling of Murray River salt.
The toasties are only $9.50, despite the Manjimup truffles usually going for around $2000 a kilo.