| Word |
Description |
| 1st class |
Truffles are graded in France as either Extra, 1st Class, 2nd Class or Unclassified.
The chief difference between 1st Class and Extra truffles being the minimum size (Extra Class truffles must weigh at least 25 grams - approximately the size of a ping-pong ball) and shape (Extra truffles must have a "beautiful round shape") |
| 2nd class |
Truffles are graded in France as either Extra, 1st Class, 2nd Class or Unclassified.
The chief difference between 1st Class and Extra truffles being the minimum size (Extra Class truffles must weigh at least 25 grams - approximately the size of a ping-pong ball) and shape (Extra truffles must have a "beautiful round shape") |
| Affinage |
Ageing, ripening process of cheese |
| Aioli |
Garlic mayonnaise originating from France |
| Amaretti |
Amaretti is the Italian name for macaroons, which means little bitter things. Consisting of almonds or almond paste, sugar, and egg whites, these dome shaped cookies are crisp on the outside and soft in the middle.Enjoy after a meal with coffee, dessert wine or can be crushed and used in desserts. |
| Anchovy |
Tiny, fatty fish is characterized by a compressed body measuring 4 to 20 centimeters maximum, whose sleek, succulent, close-textured flesh is literally imbued with firm, tangy flavor and healthful vitamin A
Spanish Cantabrian anchovies are regarded as the best, however dwindling stocks have forced the EU to ban its harvest. |
| Angel Hair |
Very thin long pasta that cooks in a short period of time, most popular varieties being egg, saffron or squid ink |
| AOC |
Appelation d’Origene Controlee |
| Aromas |
Odour or flavour of a number of vegetable or animal substances (Petit Larousse); by extension, a food additive or ingredient used for its aromatic properties (aromatic or aromatising substance). |
| Artichoke |
Globe artichokes are the flower head of a perennial plant native to Africa. Fresh they can be baked, fried,, boiled, stuffed or pickled. |
| Artisan |
A term used to describe small production made by hand using traditional techniques such as artisan cheese |
| Bacalao |
Spanish salt cod that is made from Northern Atlantic cod, then shipped to Spain for salt processing. Spanish salt cod is typically of very high quality and much sought after. Requires soaking for 24 -48 hours and several changes of fresh cold water. Used to make delightful recipes such as bacalao croquettes, soups, stews and a wide variety of Catalan, Iberian and Basque dishes. |
| Bacon |
Smoked pork from the belly, sides and back, the best are made from a dry salt curing process using traditional methods. |
| Baharat |
This traditional Middle Eastern blend of cinnamon, cardamom, star anise, paprika and pepper. It lends itself equally to infusions and bbq rubs. |
| Bakery and pastry products |
An industrial and craft sector producing and marketing finished flour-based products which are eaten as a basic food (bread) or as a dessert (cake, tart, etc.); unlike dry biscuits, these products will be eaten fresh (or immediately after thawing). |
| Bamboo shoots |
Bamboo shoots (new bamboo culms that come out of the ground), called zhu sun in Chinese, are edible. They are generally used in Asian stir fries. |
| Biscuit |
A cooked flour-based product either sweetened or salted; it can contain other ingredients such as butter or other fats, milk, flavourings, etc. The name comes from the French “bis cuit” (cooked twice). In Europe a biscuit is a dry crunchy product whereas in the United States the term biscuit is used to describe small, light sponge fingers. |
| Black vinegar |
Black vinegar is more assertive than white rice vinegar, and it's often used in stir-fries, shark's fin soup, and as a dipping sauce. |
| Blossom Water |
Orange blossom water is distilled water containing the essential oils of orange blossoms, this fresh citrus water is a popular flavouring in Persian and Arabic cooking. Can be used as a syrup drizzled over fruit and pastries, a few drops added to savory dishes such as chicken, lamb, duck or rice, adds that essential exotic touch. |
| Bocconcini |
an Italian fresh mozzarella cheese that roughly translates to "jump in the mouth". Bocconcini is a cows milk, stretched curd cheese used for pizza, panini, salads and antipasto |
| Bonito Flakes |
Dried bonito flakes, are flakes of dried, smoked bonito fish. They look similar to wood shavings. The "bonito" is a type of tuna, but may not be marketed as tuna in many countries. Bonito flakes are used to make katsuobushi-dashi, the second most favored type of dashi (Japanese broth) for miso soup. Bonito flakes are also used for onigiri filling. Bonito flakes are also used to make ponzu sauce. |
| Borlotti beans |
This classic Italian bean is a medium large tan bean splashed with red-black to magenta streaks. These have an excellent, nutty flavor, and are commonly used in Italian soups and stews.Once they're cooked, borlotti beans lose their beautiful colours, but compensate with a meatiness seldom found in the vegetable world. |
| Bottarga |
Salt Cured, lightly pressed, and air dried roe. Either from the grey mullet or tuna. We like the Bottarga di Muggine from Sardinia, one of the Mediterranean's most alluring islands. Used grated over pasta, or try slicing whole roe over super fresh swordfish carpaccio and a drizzle of Gargiulo Lemon Oil from the Amalfi Coast. |
| Bucatini |
A type of long pasta shape which looks like spaghetti yet is hollow. It adds a different dimmension to taste and texture, worth trying if variety is what you're after. Pastificio Faella is a traditional producer of Bucatini from Gragnano, Napoli. |
| Buffalo Mozzarella |
The classic Southern Italian cheese, it should be a silky, milky, porcelin white with a slightly musky flavour. Incredibly versatile for the home chef, can be used in salads, pizzas, pasta or as accompaniments to vegetables. |
| Buttermilk |
A milky liquid resulting from making butter by churning cream; its composition depends on both the cream’s initial acidity (soured cream or sweet cream) and the water dilution; it contains around 8% dry matter of which 4% is lactose, 3% protein and 0.5% fat. |
| Cabecou |
Small goat medallions, traditionally sold young and fresh in markets of France. Also delicious in an oil and herb mix ideal for salads and creative entre dishes paired with vegetables, or even game. |
| Caperberries |
Caperberries are the mature fruit of the caper bush, which are naturally fermented then pickled in brine. Widely used as a garnish or used in anti-pasta or seafood. The flavor of the caper berry is similar to that of the caper, only far less intense. |
| Chestnut Puree |
Chestnut puree is unsweetened cooked and mashed chestnuts and can be used in savory as well as sweet recipes |
| Chestnuts in a can |
Whole cooked and peeled chestnuts, perfect for stuffings or making puree |
| Chinese cooking wine |
Chinese cooking wine is a basic ingredient for sauces and marinades, made from alcohol, water and salt. The alcohol burns off in the cooking. Except for the salt, it has almost no flavour on its own. |
| Chinese rice vinegar |
Chinese white rice vinegar is higher in vinegar content than other Chinese vinegars (Black and Red), and more similar in flavor to regular vinegar, but it is still less acidic and milder in flavor. Used for sweet and sour dishes, stir fries and pickling. |
| Clarified Butter |
Butter that has been melted and skimmed to remove the milk solids, leaving just the butter fat, making it ideal for cooking foods at higher temperatures. |
| Clotted Cream |
Clotted cream is a rich, thick cream made by heating 45% fat cream to a high temperature. Perfect for scones and to serve alongside your perfect cake or desert. |
| Colatura du alici |
Colatura di Alici, is the ancient method of extracting every last drop of flavour from the anchovy. This ancient ingredient has recently made a revival since being discovered by chefs in Italy, principally around the coastal areas of Amalfi and the gulf of Naples, as it originates in Cetara, a small seaside village home to anchovy fisherman.
It is the juice and essence gathered from the pressing and salting of anchovies over the curing period of 4-8 weeks, then filtered and bottled with a sprig of Oregano. It's origins lie in the Roman ingredient "garum", a fermented fish product used for seasoning fish and meat dishes.
The taste is of intense anchovy, salty and deep rich dark flavour. Simply dress your finest linguine and add good quality walnuts, Italian green olives and extra virgin olive oil - it's an ancient tradition well worth preserving. |
| Creme Fraiche |
Creme Fraiche is a lightly cultured cream used in deserts, sauces and all sorts of savoury applications. One of the Chef's secret weapons and much used in the finest establishments all around the world. |
| Dashi |
Dashi is a class of soup and cooking stocks considered fundamental to Japanese cooking. Dashi forms the base for miso soups, clear broth soups, Japanese noodle broths, and many Japanese simmering liquids. |
| Dekon |
This traditional Japanese radish which is pickled in a solution of soy sauce and sugar.Add to noodle dishes, udon noodle soup or salads. |
| Demi glaze |
Made from real beef stock, a full flavoured reduced sauce ideal for serving with steak, roasts and shoe string fries |
| Epoiosses |
Epoisses is a soft, washed rind cow's milk cheese from the province of Burgundy. It disappeared from production during World War 2, and was revived by Monsieur Berthaut in 1956.
Small flat cylinders about 10cm in diameter and 4 cm in height are washed in a brine and marc solution every two days. Affinage takes about 4 weeks in humid cellars at which stage it will be young and present a slight "chalk line".
The cheese feels very supple, but resilient and has a smooth, shiny, orange brick coloured rind. As the cheese matures from the outside in, over the next 4 - 6 weeks, the aroma develops and the centre becomes a creamy paste which at full maturity is at its best.
The flavour will be quite spicy and tangy. This cheese from Berthaut wins many awards in Paris for its class, and again in 2004 won the gold medal "Medaille D'Or" Paris 2004 at Concours General Agricole.
Epoisses was granted AOC in 1991, the AOC guarantees that the cheese of quality has been produced within a specified region and follows established methods of production. *marc is the spirit from distilled wine pressings. |
| extra grade truffle |
Truffles are graded in France as either Extra, 1st Class, 2nd Class or Unclassified.
The chief difference between 1st Class and Extra truffles being the minimum size (Extra Class truffles must weigh at least 25 grams - approximately the size of a ping-pong ball) and shape (Extra truffles must have a "beautiful round shape")
Extra grade truffles only permit "very slight" as opposed to "slight" defects - the line between "very slight" and "slight" changes throughout the season and from season to season. |
| Fairy Floss |
see Pashmak |
| Ghee |
is clarified butter that has been rendered to separate the milk solids and water from the butter fat. Clarified butter has a higher smoke point than regular butter, and is therefore preferred in some cooking applications, such as sauteing. |
| Gorgonzola |
Italian classic blue vein cheese used widely in cooking and as a table cheese. Two types, Gorgonzola Dolce which is soft and creamy, or Mountain Gorgonzola (Picante) which is the traditional more robust gorgonzola. Gorgonzola should be air freighted to ensure you get the best quality. |
| Green Tea Noodle |
These are similar to Soba (Buckwheat) Noodles but with the addition of Green tea Powder to the mix |
| Haloumi |
A cows milk stretched curd cheese, kneaded and stored in brine. One of the few cheeses to maintain its shape when heated. It can be baked, fried or grilled until the outside becomes crisp and golden and the inside melts slightly. |
| Honeycomb |
Untouched by human hands, the containers are actually placed in the hive for the worker bees to do their stuff. Tree Flora Honeycomb is regarded as superior to ground flora. Ground Flora Honey usually goes sugary very quickly and lacks the sweet flavour that you would expect. |
| icon truffle |
A single truffle weighing over 500gms
Sufficiently mature to have the characteristic aroma, taste and colour of the species |
| Insalata Caprese |
A traditional dish of Capri. Uses fresh Mozzarella di Bufala, fresh tomato and basil (the colours of the Italian flag), dressed with Olive oil, seasoned with sea salt and pepper. A nice little twist to the dish is using lemon infused extra virgin olive oil to dress. |
| Jamon Iberico de Bellota |
Spain's famous cured pork leg, which comes from the Iberian breed of pig, quite often refered to as pata negra, or black hoof. The flavour is unique because the pigs forage in the "dehesa", large open plains where they feed on herbs, flowers and of course, acorns. This imparts a truly amazing sweet, nutty flavour. |
| Jus |
French for juice, in restaurant parlance jus usually refers to the pan juices from a piece of meat used to sauce it on the plate. |
| Kecap Manis |
This thick, dark sauce is the Indonesian ancester of ketchup. Which adds body and flavour to marinades, stir-fries and dipping sauces. |
| Labna |
Yoghurt Cheese made from cow's milk. A middle -Eastern style marinated in chilli, rosemary, garlic and olive oil. |
| Ligurian Olives |
There is evidence that the olive tree was present in Liguria some 3,000 years before Christ. Archive documents indicate that between the end of the sixteenth and the early seventeenth century Benedetto introduced specialised olive-growing techniques to Western Liguria, hence the name of the Taggiasca cultivar is derived. |
| Maltose |
produced in China since the second century BC, is the Chinese equivalent of corn syrup or liquid glucose. It is very thick, sticky and difficult to spoon out, so use a sturdy metal spoon. Less sweet than sugar, it is traditionally used (diluted) to brush on the skin of Peking Duck before roasting. |
| Manchego |
Manchego cheese is a sheep's milk cheese made in the La Mancha region of Spain. Manchego is aged for 3 months or longer, and is a semi-firm cheese with a rich golden colour and small holes |
| Manzanilla Olive |
A small to medium size olive, produced in Spain that is greenish brown in color and oval shaped. It is brine-cured and has firm textured meat providing a slight almond and smoky flavor.One of our favourites. |
| Mascarpone |
Mascarpone is a lush triple-creme cheese made from fresh cream by treatment with tartaric acid and removal of the whey, without pressing or aging. Mascarpone is used in various dishes of Lombardy, Italy, where it is a specialty. It is milky-white in color and is easily spread. |
| Mirin |
Mirin is an essential condiment used in Japanese cuisine, consisting of 40%-50% sugar. It is a kind of rice wine similar to sake, but with a lower alcohol content |
| Mograbieh |
Lebanese couscous is less fluffy and more like regular pasta (pellet style)than the standard couscous. Uniquely toasted which allows this versatile pasta to absorb liquids while remaining al-dente. A chewy, buttery couscous, making it a perfect side dish to meat, poultry or fish, or as a main course mixed with vegetables. |
| Nori sheets |
Roasted seaweed sheets used in Sushi |
| Palm Sugar |
Palm sugar was originally made from the sugary sap of the Palmyra palm, now it is generally made from the sap of the coconut palms and may be sold as coconut sugar. |
| Parmesan cheese |
aged Italian cheese which comes from Northern Italy. Two types are produced in geograpghically different areas. Parmigiano Reggiano essentially south of the Po River and is exclusively made from raw milk. Grana Padano is made north of the Po River and made from pasteursied milk. |
| Pashmak |
Pashmak is a type of Persian candy floss / cotton candy made from sesame oil and sugar. The city of Yazd is well-known worldwide for its various Persian sweets, the most well known are Pashmak, Baghlava and Ghotab. The Turkish equivalent is Pismaniye. |
| Persian Fetta |
This is a very soft style fetta which originates in the Middle East, made locally by Yarra Valley Dairy it comes marinated in oil, garlic and herbs. |
| Ponzu |
A Japanese sour dipping sauce used with steak, salad, fish, and pot stickers. Ponzu is sweet, sour, salty and even a little bitter. |
| Prosciutti di san daniele |
Great care is taken in selecting only the best legs for Kings's prosciutto which gives a superior product. Exceed your customers expectations with this magnificent 16 month aged Reserva Prosciutto di San Daniele by King's, exclusive in Australia to iDELI via Kirkfood. |
| Prosciutto |
A salted, cured leg of Pork. A traditional Italian method of preserving pork. |
| Prosciutto di san daniele |
Great care is taken in selecting only the best legs for Kings's prosciutto which gives a superior product. Exceed your customers expectations with this magnificent 16 month aged Reserva Prosciutto di San Daniele by King's, exclusive in Australia to iDELI via Kirkfood. |
| Rice vinegar |
Rice vinegar is less acidic and milder in flavor than regular vinegar. There is also a hint of sweetness that comes from the glutinous rice. Use rice vinegar in Chinese food, also Japanese rice vinegar is one of the secret ingredients in sushi |
| Rock sugar |
A solidified mixture of honey, refined and unrefined sugar used mainly for braises, sauces, soups and beverages, it also gives them a beautiful lustre and glaze. |
| Schizimi pepper |
Japanese spice of coarsely ground red chile pepper, with the addition of black pepper, dried mandarin orange peel, green nori seaweed flakes, prickly ash pods, hemp seeds, sesame seeds and poppy seeds. Used in soups, such as pork miso soup and on noodles dishes. |
| Shaoxing cooking wine |
Chinese rice wine varies in quality, so cookbooks often specify Shaoxing rice wine, which is quite good. The Chinese drink it from small porcelain cups, in the same way that the Japanese drink their sake. Shaoxing cooking wine may be salted. |
| Soba Noodle |
A native Japanese noodle made of buckwheat flour and wheat flour |
| Tamarind paste |
Tamarind paste comes from the pulp that surrounds the seeds of the tamarind pod, It is a souring agent commonly used in Indian curries and chutneys, and is also popular in Thai, Mexican and Mediterranean cooking. |
| The Wine & Truffle Co. |
The Wine & Truffle Co is the largest producer of fresh truffles in the southern hemisphere, with over 13,000 hazel and oak trees. Along with our gourmet truffles we produce premium wines which have won many prestigious awards and accolades throughout Australia.
The Wine & Truffle Co is one of the few truffières in the world where you can participate in the excitement of a guided ‘truffle hunt’ and you can discover how we locate the rare and wondrous black truffle, which is often referred to as ‘black gold’ or ‘black diamond’.
Savour lunch in our gourmet truffle café where you will be able to taste foods infused with the distinct and exquisite flavour of our fresh truffles straight from the ground. As one of Australia’s leading truffières, we also sell a range of gourmet truffle products, such as Truffle Oil, Truffle Honey, Truffle Salt, Truffle Mustard and more.
Along with our truffles, you will be able to enjoy our range of great West Australian wines which we produce under our Truffle Hill Wines label. Visit our cellar door and enjoy a wine tasting where you will sample our premium red, white and pink wines. We also offer wine gift boxes, truffle gift packs and much more.
|
| Truffle |
Tuber melanosporum – these are French Black Truffles or Perigord Truffles |
| Truffle Hunt |
Activity required to harvest truffles with the aid of specially trained dogs. |
| Truffle Oil |
A touch of truffle oil can turn the ordinary to something exceptional!! It is generally best to finish the dish or garnish the dish with the oil at the last minute to capture its delightful flavour and fragrance. It is versatile,affordable and a little goes a long way. DRIZZLE OVER:Grilled fish or steak,Cured meats,Pizza,Roasted or grilled asparagus,Pan fried polenta,Saut‚ed or oven roasted potatoes,TOSS with: pasta,STIR INTO:Mash Potatoes,Chicken Salad,Scrambled eggs,Risotto,ADD TO: Vinaigrette,Pasta,Sauces,Mushroom dishes such as sauteed mushrooms or mushroom tarts. Use black truffle oil for salads with strong greens and strong cheeses, and smoked or cured meats. Use white truffle oil for salads with soft, tender greens and more delicate flavours. STORAGE:Keep truffle oil in a cool, dark place. Do not refrigerate. ENJOY ! |
| Truffles |
What are truffles?
Truffles – not to be confused with the chocolate truffle – are a group of valuable and highly sought-after edible species of underground ascomycetes, or fungus, belonging to the funal genus Tuber.
The French black truffle is the fruiting body of the fungus Tuber melanosporum. This fungus forms a symbiotic relationship with the roots of oak and hazel trees. The edible portion, or truffle, is harvested in winter after it has matured.
The French black truffle is used as a flavouring (similar to a herb) in a multitude of dishes with foods such as veal, soup, fish, shellfish, eggs game, rice, sauces, salads and much more.
The ascoma, or fruiting body of truffles, is highly prized as a food. The truffle aroma is appealing and earthy, yet not everyone is able to smell the odor of this fungus. If you soak a truffle in water, the water can taste a little like soy sauce.
The word truffle comes from the Latin word ‘tuber’, which means outgrowth. In the middle of the 19th century, France’s most famous gastronome, Jean Brillat-Savarin, called the truffle the ‘diamond of the kitchen’.
In some parts of the world, truffles are praised for their aphrodisiacal powers. However, while this claim has not been established, the truffle is still held in high esteem in French, northern Italian and Istrian (region of Croatia) cooking and in international haute cuisine.
For thousands of years the truffle has been known as one of nature's noblest gastronomic ingredients.
There are over 70 edible species of truffle. The most flavoursome is the French Perigord Black Truffle, scientifically known as Tuber melanosporum. It is the most common variety to be cultivated in a truffle orchard or Truffière.
What is a Black Truffle?
Black Truffle, or Black Perigord Truffle (Tuber melanosporum) is named for the Perigord region in France and grows with oak and hazelnut trees.
Specimens can be found in late autumn and winter and can weigh up to an amzing 1 kg!
Black Truffles look like a nubby sphere with a cracked surface that is greyish-brownish black when mature, but they have a reddish scaly skin when immature. Cracks in the truffle surface create a diamond shaped pattern.
The inside of the truffle is purplish-black, firm and streaked with white veins and this indicates maturity. The aroma of a fresh Black Truffle is appealing and earthy with a nutty taste – which has also been described as a mixture of chocolate and earth.
Where do truffles grow?
Truffles grow in the soil around trees that have the truffle mycelium growing on their roots. In some parts of the world, truffles occur naturally. In other areas, host trees are inoculated with the truffle fungus and planted in a Truffière.
Several possible host trees for black truffles exist, including the common European hazelnut. The first truffles should appear the sixth or seventh year after planting. Truffle dogs are specially trained to locate them (by sniffing them out) during the winter.
Truffles are almost exclusively produced in Europe – 45% in France, 35% in Spain 35%, 20% in Italy and small amounts from Slovenia and Croatia.
Today, the truffles of Southern Europe are cultivated around the world and have been grown in the Southern Hemisphere – New Zealand and Australia – since the early 1990s.
The Wine & Truffle Co’s Manjimup Truffière produces the largest quantity of truffles from one property in the Southern Hemisphere during the winter months, from late May to mid August 2009.
What is Mycelium?
Mycelium (plural mycelia) is the vegetative part of a fungus that consists of a mass of branching of thread-like hyphae (which is the long, branching filamentous cell of a fungus).
It is through the mycelium that a fungus absorbs nutrients from its environment. The thread-like hyphae coats the root of the tree and helps the tree absorb soil minerals. In return, the host tree provides the truffle with carbohydrates and other nutrients that the tree produces through photosynthesis.
Cultivating truffles
Truffles can grow naturally underground along the root of the tree but cultivated trees have been inoculated with truffle spores. Truffles form a symbiotic relationship with the tree, as truffles cannot make their own food.
Truffles can be found anywhere from two to 30 centimetres below the ground and anywhere that the roots of both the hazelnut and oak tree have ventured.
Why are truffles expensive?
They are becoming rare. In the regions of France and Italy where truffles occur naturally, the number of truffles found during harvest has decreased significantly over time. It is thought that this is due to urbanisation, climate change and pollution.
In France prior to 1914, some 1800 tonne of truffles were harvested annually. Now France produces less than 50 tonne per annum. In 1998, annual production was reported to be only 8 tonne. Production is decreasing yet demand is increasing throughout the world.
It is no coincidence therefore, that Tuber melanosporum truffles are known as Black Diamonds.
When do you harvest truffles?
In early winter from late May to mid to late August, the truffle hunters search our Wine & Truffle Co Manjimup Truffière at Hazel Hill, relying on the sensitive noses of their trained dogs to detect the unique scent of the truffle and lead them to the buried treasure.
Our trained truffle dogs will cover the 40 kilometres of truffle tree rows in less than seven days. If a truffle is ready to pick, it is guaranteed it will not be missed.
What breed of dog do you use to hunt truffles?
The Wine & Truffle Co has a team of truffle hunting dogs, predominately Labradors. They undergo a rigorous training regime in the few months prior to each truffle hunt season so that once the season starts they will be ready to go!
Our truffle hunting dogs are not only highly trained but also very experienced. Damon Boorman and his partner Sue Burlikowski conduct all the training of the truffle dogs and have been deploying these dogs here at The Wine & Truffle Co for the past five seasons.
Previously, Damon was in charge of the Western Australian Customs Drug Dog Unit based in Perth. He spent many years working with detection dogs so the transition to truffle dogs was a simple one. |
| trufflle harvest |
Harvest season begins in mid to late May and runs through to mid August in Australia |
| Udon noodles |
Udon noodles are a thick wheat-based noodle popular in Korean and Japanese cuisine, usually served in a mildly flavoured hot broth made of soy sauce, mirin (sweet sake), sugar, and dried bonito stock. |
| Vermicelli noodles |
made with rice flour these are used throughout Asian in soups, spring rolls, cold salads, and stir-fries. |
| Wasabi |
Known as Japanese horseradish, its root is used as a garnish, which adds spicy hotness, and sweetness but also a gentle fragrance to assist the taste of fresh fish with soy sauce |
| Wine and Truffle Company |
The Wine & Truffle Co produces French black truffles, which are known the world over as a rare and expensive gourmet delicacy. While it is true that truffles are rare, they aren’t as expensive as we are lead to believe. Truffles do not need to be purchased by the kilo, and you generally only require around 10grams of truffle per person per dish, making them perfectly affordable delicacy.
Since they began cultivating black truffles in 1997, their truffle production has grown exponentially to 600 kilograms in 2008 and a predicted 900 kilograms by the end of the current season. They expect to be producing a commercial level to satisfy growing export demand within two to three years. |
| XO Sauce |
seafood sauce is made of roughly chopped dried seafoods, such as scallop, dried fish and shrimp that has been cooked with chilli, onion, garlic and oil. |
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