In his latest book, The Truffle Cookbook, chef Rodney Dunn of Tasmania’s The Agrarian Kitchen invites you to fall under the spell of this most prized ingredient.
Filled with recipes like Roman-style semolina gnocchi with fresh truffle shavings; mortadella tortellini with truffle and root vegetables; and onion soup with truffle melted cheese, the alluring scent of black truffles almost rises from the pages of Dunn’s The Truffle Cookbook.
To launch the tome, Dunn and his partner Severine Demanet are throwing a celebratory bash at MONA’s The Source restaurant in Hobart on Sunday 10 July at 12.30pm. Tickets are available for $250 per person and includes a sit-down truffle lunch of the book’s best recipes matched with wine.
To book, email The Source at [email protected], or call (03) 6277 9904.
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