Truffle Shuffle

Every year South Melbourne Market collaborates with stallholders to bring us The Truffle Shuffle, a truffle appreciation festival held in the month of July. My friend Belinda and I were fortunate to “shuffle” last Saturday morning, and neither of us can think of a better way to have spent the start of our weekend. Here are some snapshots of the experience and some truffle recipes courtesy of the South Melbourne Market.

More information on how to go on your own Truffle Shuffle here.

 These beauties greeted us on arrival at Georgie’s Harvest where The Truffle Shuffle experience begins. Alas, it was far beyond our budget. Image by Kristyna Hess.

 The famous Georgie of Georgie’s Harvest. Her effervescent personality is unforgettable. It’s no wonder she commands such loyal clientele. Image by Kristyna Hess.

The Truffle & Wine Co are based in Manjimup, Western Australia and cultivate black winter truffles. They supply Georgie’s Harvest with black truffles through distributor, Friend & Burrell. Image by Alisia Romanin.

Grating fresh truffles onto the brie. Image by Kristyna Hess.

Freshly made truffle brie. Image by Kristyna Hess.

A wee morsel to whet our tastebuds – freshly made truffle brie.

Image by Kristyna Hess.

Simon Friend of Friend & Burrell, suppliers of premier truffles, caviar, saffron and Spanish ham, was on hand to answer all our truffle related questions. Image by Kristyna Hess.

 

How spoilt!! Our bounty all laid out – all the ingredients we needed to create our own truffle feast and then some. Thank you to Georgie’s Harvest, Aptus Seafood, Moses & Co Market Wholefoods and South Melbourne Market Organics for all this delicious produce. Image by Alisia Romanin.

 

Grilled Scallops and Truffle Butter. Flavours to die for. See recipe below. Image supplied by South Melbourne Market.

 

Grilled Scallops and Truffle Butter

Fresh truffle
2 cloves of garlic
3 tablespoons of olive oil
4 scallops in shells
125g salted butter

Clean and cut cloves of garlic into thin (half a matchstick width) pieces and put aside.

Gently warm and melt the butter. Don’t let it get too hot.

Shave truffle into the butter and set aside.

Bring a second pan to high heat, drizzle in 1 1/2 tablespoons of olive oil.
Add the garlic and cook until just golden brown.

Add the cooked garlic to the butter and truffle mix.

Sear and cook the scallops on high temperature for no more than 35 seconds per side.

Place the scallops back on their shells.

Drizzle the truffle butter mix over the scallops.

Serve and enjoy!

Notes: The butter mix can be used to drizzle over crushed, roasted potatoes.