Truffles

“There’s nothing better than the smell and flavour of thin slices of fresh white truffle just as they hit hot food," Curtis.

Curtis Stone Maude Truffles

Revered for their exquisite flavour and rare perfection and in time for the holiday season, we welcomed the highest quality truffle varietals to stand as our hero ingredient in November: the precious French Perigord black truffle and Italian Alba white truffle.

Curtis Stone Maude Truffles

“It wasn’t until I went to Europe and was working with Marco Pierre White that I first stumbled across black winter truffles from Perigord. We had this huge box of them delivered and I remember the entire kitchen brigade running over to them, going berserk. Once we cooked with them, their flavour and aroma intensifying with the heat, I knew what the fuss was about,” Curtis.

Curtis Stone Maude Truffles

Black winter truffles are hard to beat however, the white truffle from Alba, Piedmont is the daddy of all truffles. Just holding one up to your nose and breathing in has an almost hypnotic effect that is nearly as gratifying as eating it. White truffles taste best when delicately shaved over something very simple like risotto or tagliatelle, whereas the black winter truffle can either be cooked in a Madiera and veal stock, or shaved raw like its white counterpart.

Curtis Stone Maude Truffles

Paired to complementary produce like scallops, sweetbreads, turbot, house made pasta and fall fruits and vegetables including parsnip, cauliflower, squash, potatoes and apples, the addition of truffles (sometimes prominent, and in other plates, just a hint) elevated each mouthful and we’re bringing truffles back to the dining room in 2015. Whether you’ve fallen for truffles and anticipate their fleeting season or are intrigued by this ‘diamond of the kitchen’ and want to experience them for the very first time, we have a treat for you in November & December

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