I promised myself last year that I wouldn’t buy truffles again – they are so fragrant, but so expensive! And I can’t afford to be poor right now. But trufflemania is on, and having watched Chef’s Table, I couldn’t resist buying some again. I had my eye on some Tasmanian winter truffles, but when I went and asked, they were all sold out! So I asked about the WA truffles they had and how they were different. The shop owner mentioned that this was the first time they stocked WA truffles because they were of a good quality for their price this year. He explained that previously, he didn’t buy them because the supplier mixed all different regions into their stock, so it was impossible to tell where the truffles were from, and therefore the quality.
He also mentioned that I had to use more than I would for a Tasmanian truffle, but it was also $1000/kg cheaper than a Tasmanian truffle. I love how truffles are described in thousands of dollars per kilo, it’s hilarious! So, I was satisfied and more educated as a result of his explanation, and could comfortably buy these knowing they weren’t as good as other truffles I bought, but that they were good for their value. And he got me (almost) whole ones from a jar full of truffles, and I could smell the aroma from the other side of the counter! It was so lovely!
Very happy with my truffles and planning to add them to pasta, I figured it was also time to once again test my knife skills and make some steak tartare.
