Enjoy a truffle tasting experience at home!

Truffles found on our farm are the result of hard work, passion and our overall philosophy of excellence.

All our products are a true testament to this, and one we are truly proud of. The recipes displayed today are a result of people asking for more recipes on how to cook with fresh Black Perigord Truffle and Truffle Hill products in their home, for friends and family more often.

Luckily we have an amazing collective of cooks and foodies to call on showcase an array of recipes that can help even the most novice home cook prepare an exquisite snack or meal.

Truffle Hill Mushroom & Truffle Tapenade is a great way to add a salty, umami hit to any dish. It’s perfect with delicate, creamy burrata, the Italian stretched curd cheese that’s a thin pouch of mozzarella filled with a rich blend of cream and fine strands of stringy fresh curd tied off with a knot. It makes a striking presentation and a deliciously simple entrée. Amp up the truffle flavour if you like by using Truffle Hill Truffle Oil instead of the olive oil and/or Truffle Hill Pink Himalayan Salt Flakes. Truffle Hill Cabernet Rosé, with its dry fruitiness and hint of smoke, is a great match with this pretty dish.

Serves

2 as an entrée

INGREDIENTS
  • 1 x 110g burrata
  • 1½ tablespoons Truffle Hill Mushroom & Truffle Tapenade
  • Extra virgin olive oil, for drizzling
  • Salt flakes, to taste
  • Micro-parsley, for garnish
METHOD

Take the burrata out of its wrapping about 30 minutes before you want to serve it so it can come to room temperature.

Spread the tapenade over the base of a serving plate.

Place the burrata on top and gently slit the front of the burrata pouch to reveal the creamy centre, leaving the knot intact.

Drizzle oil over the burrata and the tapenade.

Sprinkle the burrata with a little salt, remembering that the tapenade is also salty.

Garnish with a few leaves of micro parsley and serve.