5 products
F.A.Q.
Truffle, demystified
Fresh truffles are extraordinary, expensive, and gone in a week. The preserved forms — oils, sauces and shavings — are how home cooks (and most restaurants) actually use truffle day-to-day. Done well, they bring the same earthy, intoxicating aroma to a midweek pasta as a $300 dinner does
Black or white?
Black truffle is earthy, robust, and the everyday workhorse. White truffle is more delicate, garlicky-floral, and the prized one — reserve it for dishes where the truffle is the star.
All shipped Australia-wide from Melbourne.
What to use, when
- Truffle Oil (Black or White) — for finishing. Drizzle over pasta, risotto, eggs, mashed potato, pizza, just beforeserving. Always off the heat — the aroma is delicate and fades when cooked.
- Tartufata (Truffle Sauce) — for stirring through. A rich mushroom-and-truffle sauce that turns plain pasta into something restaurant worthy in minutes. Equally good on crostini or spooned over steak.
- Truffle Carpaccio — for the moment. Thin shavings of preserved summer truffle, scattered over fresh egg pasta, risotto, or a fried egg on toast. Looks expensive. Acts like it cost a fortune. Didn't.