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What's so great about truffles?

Damian Robinson from Turalla Truffles in Bungendore explains what's so special about the culinary delicacy. Interview and images by Stuart Walmsley. Music courtesy of Kevin MacLeod, incompetech.com.

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REGISTER YOUR RECIPES

It’s truffle time again, and this year we’re convinced you’re all truffle-savvy enough to have some excellent recipes on hand.

The truffle festival organisers have two fantastic prizes to give away to Food and Wine readers.

Majuras French Black truffles of Canberra owner Sherry McArdle-English with Snuffle and a record 400 gram truffle.

Majuras French Black truffles of Canberra owner Sherry McArdle-English with Snuffle and a record 400 gram truffle. Photo: karleen minney

The first prize is a $500 package including a night’s accommodation and dinner for two at the Crowne Plaza Canberra, and a truffle hunt and the chance to cook your recipe alongside chef Tom Moore on the opening weekend of the festival at the Exhibition Park markets.

Second prize is 100g of truffle, all to yourself. Your recipes will be judged by a panel of three – Bryan Martin from Food and Wine, Tom Moore and Regional Food editor and festival organiser Fred Harden.

To be in the running for these prizes, register your recipes.

Essentially, we’re looking for recipes that bring out the best in this most prized of culinary delicacies.

It isn’t easy to both retain that unmistakable smell and get the taste working its way right through your dish. We’ve had some limited success with pasta and gnocchi. Eggs always work, but are often an unexciting dish.

So our default is to buy a runny French cheese, shove some truffle in the middle and leave it for a day. But although I’m not a judge in this comp, I think I can safely say that won’t win it for you.