Truffle season is well and truly upon us and to celebrate First Edition Canberra, led by Executive Chef Jennie Tressler, has created a range of delicious truffle inspired dishes.
First Edition has always been committed to showcasing the very best local producers and farmers, and the new menu additions are no exception. Tressler has sourced the featured delicacies from Blue Frog Truffle, a family-run truffle farm just outside Canberra. Owners Wayne and Lanie, with the help of their son Justin, harvest the truffles each year between June and August.
The team at First Edition have utilised various cooking methods to make the most of the earthy Blue Frog Truffle, offering a unique truffle dish each week for four weeks.
I popped in over the weekend for a taste test and ordered up a Truffle Martini, made with truffle infused vodka and highly recommended.
I tucked into the Truffled Risotto with zucchini blossom, topped with pecorino cheese and a poached quail egg. This dish was cooked perfectly, with the pungent truffles not overpowering the dish and complementing the strong pecorino cheese perfectly.
Over the coming weeks, guests will also have the chance to try a Truffle Infused Gravlax with crystal plant and saltbush finger lime, the Chateaubriand with asparagus, black truffle mousse and naked wild mushroom, and a White Chocolate and Black Truffle Fondant with fresh berries.
And if you’re just after a snack, you can still get your truffle on with Shoestring or Sweet Potato Fries with truffle infused mayonnaise.