This year we managed to score two Périgord truffles for Christmas and so decided to feature them in a degustation dinner.
Truffled Parsnip Soup with Shaved Truffle - similar to this soup but have omitted the leek and decreased the quantity of potato. A few truffle slices were also added to the soup while it was cooking.
Hapuka and Hiramasa Kingfish "Usuzukuri" - based on a dish by Tetsuya Wakuda. Slivers of Hapuka and Kingfish are drizzled with a dressing of soy, mirin, pickled ginger and lemon juice. It's then topped with a mix of micro herbs and greens and Yarra Valley Salmon Roe.
Caramelised Onion and Truffle Tart - based on a recipe by Serge Dansereau. The tart is comprised of a simple puff pastry base and is topped with warmed caramelised onions that have been adjusted with a little sour cream. It's crowned with slivers of black truffle.
Stuffed Zucchini in Tempura Batter - simply stuffed with a mix of ricotta, persian fetta, parmesan and chives. Finished off with a drizzle of 30 yo Balsamic.
Chive Butter Tiger Prawns - similar to this recipe
Mixed Mushrooms and Truffle "al Cartoccio" - based on this recipe. In this version, I've used king pine, oyster and shimeji mushrooms along with truffle slices.
I didn't take any photos of the main course but we did enjoy a simple trio - Roast Beef with Truffle Mustard, Cauliflower in Truffled Béchamel Sauce and a mixed tomato salad.
Dessert was a rather gorgeous Trifle made by my sister that I also forgot to take a photo of. I'll just blame that on the champagne and hope she'll make another!