PHOTOGRAPHY BY
anna kidman
19 June 2012
truffles at the langham
With the truffle season upon us, Barolo’s delicious new truffle inspired menu is bound to satisfy any cravings you have for these gastronomic jewels.
Soft black diamonds. There is a veil of romanticism surrounding truffles, their knobbly, unattractive nature and earthy smell conceal the rich, complex taste that’s responsible for their overwhelming popularity. Sold by weight and grade, the truffle season in New Zealand is fleeting. With only a mere two months each year that fresh locally harvested truffles make their appearance in this country, now is the time to enjoy them with classic dishes like risotto or meat to savour the unique and pungent flavour of this precious commodity.
Barolo restaurant at The Langham in Auckland, has managed to snatch up the first black Perigord truffles of the season, with head chef Volker Marecek designing a specific menu based around this rare fungi. The menu is offered as either a three-course or six-course degustation, with truffles integrated at every stage you’re sure to get your share of the season’s finest. Sourced from Truffiere Croix de Sud in Ohiwa Harbour, Bay of Plenty, Marecek has come up with various inventive recipes that celebrate the fungi’s flavour. From delicate slices of truffle perched upon pan fried kingfish to infusions of truffle in a delicious panna cotta that’s served with salted truffle caramel ice cream.
For any truffle lover wanting to get their yearly fix, The Langham has most certainly delivered. The perfect way to indulge in delicious cuisine and appreciate the best of local truffles while they are still in season.
