Black Truffle, Winter 2008
Tasmanian Truffles at Claude's in 2008
At Claude's we have had the privilege of working with Perigord Truffles of Tasmania over many years to bring Australian-grown black truffles to our diners. We are now proud to announce the commencement of the 2008 harvest.
About the Family
Truffles are a type of subterranean fungi which belongs to the tuber family. The most treasured of the truffles are the Perigord Truffle (tuber melanosporum) and the White Truffle ( tuber magnatum). Other species of truffle
are the native Australian Truffle and the Summer Truffle (tuber estivum). These may all have the familiar knobbly appearance but do not possess the mysterious enticing aroma treasured in the Perigord or White Truffles.
The truffle is actually the fruiting body of the fungus. Invisible filaments (mycelium) bond the fruit to the roots of trees or shrubs, with which they have what is known as a mycorrhizal relationship. A mutually beneficial relationship ensues where the truffle draws nourishment from the photosynthetic process of the tree; and the truffle's mycelium provide an extension to the tree's root system.
Three factors have to coincide in order for this relationship to begin: it must be a certain type of host tree, most reliably the oak; there must be a range of climactic conditions (the ground must be warm and then cold at the right times of the truffle's growth cycle); the soil must be limestone-based. One of the tell-tale signs of truffle growth is an area of "scorched earth" around the host tree. This is an area of barren ground from which the mycelium has drawn nutrients.
Perigord Truffles
The mature Perigord Truffle has a rough exterior created by a network of pyramid-shaped scales. Its flesh has variously been described as chocolate or violet brown and shot with white veining which may turn a reddish-brown (contrast
this with the Summer Truffle which is has a rough black exterior but has white flesh and creamy coloured veining). It should feel firm and have a delicate but pervasive aroma that is neither sweet nor savoury.
We have cooked with Perigord Truffles from Provence and Tasmania and believe the quality of the Tasmanian is comparable to the best of the French in shape; intensity and complexity of flavour; quality of colour and veining. Claude's is now offering dishes complementing and highlighting the subtle nuances of this delicacy.
