As the temperature drops, chefs await one very special ingredient. But finally the wait is over, as the Australian winter truffle season kicks-off. From mid-June through to September, Duncan Garvey of Perigord Truffles, gets his hands dirty, digging-up truffles from Tasmania to New South Wales. While chefs pander over the 'black-gold', Duncan is determined to show-off how easy it is to use truffles at home. In the ultimate collaboration, Duncan has joined forces with Pierre Issa of Pepe Saya butter. Truffles and butter? Now we're talking! Fresh truffle shavings are mixed through Pierre's hand-churned, cultured butter. Made from 100% Australian cream from Country Valley Dairy in Picton, Pepe Saya butter is cultured over a two-week period, churned and then shaped by hand. From steak to sourdough, Pepe Saya Perigord Truffle butter is the perfect introduction to home-cooks who are keen to have their first taste of truffles, as well as true truffle aficionados.
The video attached was produced by Rob Locke, you can check out his food videos at http://vimeo.com/channels/glimpseentertainment