Monday, 28 July 2008

1 comments:

Anonymous said...

A toast to Tasmanian truffles (Sunday Tasmanian 27 Jul 2008)
Graeme Phillips
FROM just a good idea 17 years ago to the first, inoculated hazels and oaks planted in 1994 and five years later, the first harvest of just five of the black fungi, truffles have now become one of the state’s true culinary success stories.
Last weekend, as his truffles were on the menu at Meadowbank Estate, Duncan Garvey, who with Peter Cooper pioneered the whole business, was flying back from a very successful first release of his fresh truffles into Hong Kong and Macau ans through to northern Asia. At the same time, the Wursthaus in Hobart and restaurants around the state have truffles grown by Tim Terry on his farm Askrigg at Deloraine, while at The Terrace in Launceston’s Country Club they’re serving the produce of a 2000-tree trufferie growing almost next door to them at Prospect.
And, of course, Garvey and Cooper’s Perigord Truffles of Tasmania has expanded beyond the island and is now digging good harvests in New South Wales and Victoria.

27 July 2008 at 18:00

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