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.

Our value-added truffle products are a true testament to this, and one we are truly proud of.

While nothing beats fresh truffle, in Australia fresh truffles are only available from June to the end of August, however our high-quality range of truffle aroma enhanced products allows even the novice home cook to enjoy a truffle experience in their own home at any time of the year.

Our extensive recipe catalogue below, can help even the most basic home cook prepare an exquisite snack or meal.

Remoulade is a classic French salad popular in winter when celeriac is in season. It’s an ideal accompaniment to any pan-fried meat, especially veal schnitzel. Celeriac browns quickly once peeled, so if you’re a bit slow slicing, place the pieces you aren’t working on into a bowl of water with a dash of lemon juice added. Remoulade is even better the next day after the mustardy mayo has had time to soak into the celeriac, so this is a great dish to partially prepare ahead of time, perfect for entertaining. Truffle Hill Fumé Sauvignon Blanc Semillon from Pemberton is a delicious match with this elegant dish.

Serves

4

INGREDIENTS
  • 4 x 100g pieces veal tenderloin
  • 2 tablespoons plain flour
  • 2 eggs, lightly beaten
  • ¾ cup fine fresh breadcrumbs
  • 30g butter
  • 2 tablespoons vegetable oil
  • Salt flakes, to taste
  • Lemon cheeks, for serving

Butterscotch Sauce

  • ⅔ cup whole-egg mayonnaise
  • 1 lemon, zested and juiced
  • 1½ tablespoons Truffle Hill Truffle Mustard
  • Salt flakes, to taste
  • 500g celeriac
  • ¼ cup finely sliced chives
METHOD

Make Celeriac Remoulade: whisk mayonnaise, lemon juice, lemon zest, mustard and salt together in a large bowl. Peel celeriac, cut into thin matchsticks (a Japanese mandoline is handy for this), adding them to the mayonnaise mixture as soon as possible to prevent browning. Toss chives through, cover and refrigerate until needed, preferably overnight. Use a meat mallet to hammer veal as thinly as possible without breaking it, ideally about 5mm. Put flour on a large plate, egg in a wide bowl and breadcrumbs in another wide bowl and arrange them side by side in that order, with another large plate at the end. Dredge both sides of a piece of veal in the flour, shaking off excess, draw it through the egg to coat both sides, then place it in the breadcrumbs and use one hand to press them on to coat both sides well. Place on the clean plate and repeat with remaining veal pieces. Heat butter and oil in a frying pan over medium-high heat until foaming.

Add veal, sprinkle generously with salt, and cook for 2-3 minutes each side until golden.

Serve immediately on warm plates with lemon cheeks and Celeriac Remoulade on the side.