Truffle season downunder

It is truffle season here in Oz and my truffle purveyor (doesn't that sound grand, LOL) called to tell me they are digging serious perfume so I have ordered 50 g. of fresh black truffle. I discovered fresh truffles last season and have factored in at least one delivery per year into the food budget, why the heck not I say!!
So, what would you do with beautiful fresh black truffle?
Last year I tried the usual ( and good) things, put some with eggs and then scramble and shave some over; similar with risotto, and would be very happy to do it all again BUT

I would love for you talented folks to share your favourite truffle recipes, or ideas you would like to try, or take your fancy.
Thanks
Barb

Barb, well timed! I'm in Oz as well, and on Sunday a neighbour arrived with a plate of scrambled eggs with grated Tassie black truffle for me - it was delicious!

truffle.jpg

Eggs and truffle are a classic and excellent combination. Worth experimenting with different preparations of eggs.

I've enjoyed fairly plain pasta + butter + shaved black truffle before. Simple but showcases the truffle nicely.

Certainly nice with Lamb as well, but need to give some thought to the balance of flavours

... and let me know when the white truffles get established!

regards

Ian

[Jenise]

It is truffle season here in Oz and my truffle purveyor (doesn't that sound grand, LOL) called to tell me they are digging serious perfume so I have ordered 50 g. of fresh black truffle. I discovered fresh truffles last season and have factored in at least one delivery per year into the food budget, why the heck not I say!!
So, what would you do with beautiful fresh black truffle?
Last year I tried the usual ( and good) things, put some with eggs and then scramble and shave some over; similar with risotto, and would be very happy to do it all again BUT

I would love for you talented folks to share your favourite truffle recipes, or ideas you would like to try, or take your fancy.
Thanks
Barb

Truffles on baked potatoes. Like Ian, truffles with pasta. And probably the most seriously incredible thing I ever made with truffles: fresh corn and truffle tamales. Bill Spohn might remember those as I served them as a garnish with a New Mexico flavored pork and quail breast terrine at Terrine V.

Although I haven't made it that way, I would imagine that Stuart's Terrina Fonduta would work very nicely with truffles rather than porcini. The recipe is here:

viewtopic.php?f=5&t=22730&p=194924&hilit=fonduta#p194924

Jenise, what do you mean by "New Mexico-flavored pork?"

Celia that looks fantastic!!! I so wish I had neighbours like that!
I was overwhelmed by the intensity of the aroma and flavour.
Jenise, Mike thanks for your input, all those simple things are really the best way to appreciate these wee weird beasties. I did actually do the simple pasta thing last time as well, fresh home made pasta, good butter, reggiano and shaved fresh truffle. Stunning.
Stuarts fonduta might well be a way to go as well, in my mind I can taste the porcini in that dish and they have an intensity not dissimilar to truffle, although quite of its own.
Had not considered pairing truffle with lamb, I think getting that right would take a masterful cook! pas moi!
thanks for the input folks.
Barb

D##n forgot to respond to Ian
I haven't heard about anyone trying to "do" white truffles but will investigate, hadn't thought through to that extension.
barb

Barb
They're reputedly much more fickle to grow than the black truffle, but considering the prices of white truffle, I'm sure there will be people trying them out in different places.
regards
Ian