From June through until August an exciting event descends upon Canberra, it’s decadent, rich and above all things indulgent. It’s the time when the truffles are in town, and Canberra certainly knows how to celebrate these delicious fungi with the Canberra Truffle Festival.
There’s truffle hunting, growing seminars and cooking classes but most important of all, is the food. With special menus, degustation’s and dining events abound, we interviewed Executive Chef Rajib of Bicicletta Restaurant to find out what he loves most about cooking with truffles, and what diners can expect during truffle festival season.
Firstly, what is it that makes Bicicletta’s truffles so special?
Our truffles are all locally sourced and grown. The farmers bring the truffles to the restaurant themselves! Supporting the local farmers and utilising their produce is a big thing for Bicicletta Restaurant. We love we have the opportunity to share such a niche local product with our diners.
What is your favourite thing about cooking with truffles?
Pairing the distinct truffle flavour to create a unique tastes and experiences.
What sort of dishes do you think lend themselves perfectly to the addition of truffles?
Mushroom Risotto! We will be cooking up a ‘Risotto ai funghi porcini e porri’ for this year’s festival. This is slow cooked Arborio rice with porcini mushroom, braised leeks and padano cheese. The earthy flavour of mushrooms matched with fresh local truffle is our secret to winning over our guest’s hearts in winter.
Do you have any hints about what diner’s at Bicicletta can expect during the Truffle Festival?
This year, Bicicletta will be providing weekly specials all tailored to highlight the flavour of truffle. Also, we will have truffle available to add to any of our existing Italian dishes and our team have sourced some amazing Italian vinos to accompany and intensify the flavour.
Where to stay in Canberra during Truffle Festival – Peppers Gallery Hotel in the NewActon precinct will put you right in the heart of all the Truffle action.