Truffles With Me
It’s no secret that truffle season almost singlehandedly makes winter worthwhile. But if all you really know about the delicacy is its fleeting availability, an exclusive pair of dinners will showcase the wowing versatility of this must-have seasonal ingredient.
The chefs from South Melbourne’s influential ST ALi cafe, who already collaborate with the CBD’s Mercedes me Store on an innovative dining experience, are hosting two six-course dinners centred on the glorious truffle.
Australia is now the world’s fourth-largest truffle producer, and the dinners will utilise the award-winning Stonebarn Truffles from Western Australia. Mercedes me head chef Garry Dick has devised a special menu that includes duck-and-truffle consommé, salmon-and-truffle roulade, snow crab and truffle “carbonara” and – wait for it – sugar-baked parsnip ice-cream with warm truffled chocolate mousse.
The two dinners will even feature two Australian Shepherd “truffle” dogs who’ve been specially trained to sniff out the delicacies in the winter soil. And during the Truffle Melbourne festival, which runs from May 22 to September 2, visitors to Mercedes me can add Stonebarn Truffles to the menu’s lovely “braised wild mushrooms” dish. Buy tickets.
This article is produced by Broadsheet in partnership with Mercedes me.