Name: Toasted truffle sandwiches
Yield: 4
Ingredients: 150 gm unsalted butter, softened; 8 thin slices of sourdough bread; 80 gm fresh black truffle, thinly sliced

You’ll need to begin this recipe the day before.

Where to buy truffles

You can buy Australian truffles direct from the producers – ask for Al Blakers, of Manjimup Truffles, at the Five Acre Nursery, (08 9771 2258), or get in touch with fellow West Australians The Wine & Truffle Company (www.wineandtruffle.com.au), or Duncan Garvey at Tasmania’s Perigord truffles (www.perigord.com.au). Otherwise Simon Johnson stores around the country have WA truffles in stock, as does Brisbane’s Black Pearl Epicure, and other smaller premium retailers. If the idea of entering into a truffle co-op appeals but you can’t find like-minded fellows, ask suppliers and delis; some – such as Sydney’s Black Bull Butchery, in Potts Point – organise their own co-ops, and sell to their customers by the gram.

Ingredients

150 gm unsalted butter, softened

8 thin slices of sourdough bread

80 gm fresh black truffle, thinly sliced

Method

Main

1.Butter bread slices on one side and arrange truffle slices on buttered side of half the bread slices. Top with remaining bread slices, buttered side down, and sandwich together. Wrap each sandwich in foil, place in an airtight container and refrigerate overnight to infuse.

2.Remove truffle sandwiches from refrigerator 30 minutes before cooking. Preheat sandwich press (see note). Remove foil and toast truffle sandwiches for 4 minutes or until bread is golden brown. Cut truffle sandwiches in half, scatter with a little sea salt and serve immediately.

Note If you do not have a sandwich press, place sandwiches in oven and cook for 5-7 minutes at 200C until golden brown.
Drink Suggestion: Blanc de Blancs Champagne. Drink suggestion by Max Allen
Notes

Styling by Emma Knowles

Styling by Andy Harris

Ingredients

Method

Main

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