Truffle pasta

Fiona Kotvojs 

(2 people)
2250 g pasta. Use only good quality pasta for this recipe.
25 g salt
Knob butter
½ clove garlic (don’t add lots or it overpowers the truffle)
Small pinch chilli flakes (don’t add lots or it overpowers the truffle)
Sea salt (optional)
6-10 g truffle in the recipe (can add an additional 2 – 3 g per person at table if you want)About ¼ cup cream
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Truffled Camembert

Fiona Kotvojs 

1 round of Camembert cheese
About 5 shaved/grated truffles


Unwrap the Camembert. Keep the wrapping paper. Slice the cheese in half on the horizontal. Put a layer of thin truffle slices or grated truffle on each piece of cheese. Leave some of the surface of the cheese exposed so the two halves will stick together again. Put the two halves together again. Wrap up again in the paper or use some greaseproof paper and place … Read more »

Truffle-infused Parmesan cheese

Fiona Kotvojs 

Store the Parmesan and truffle in an airtight container together. 

Use the truffled Parmesan grated in and over a rissoto or pasta. The truffle flavour decreases once the truffle is removed from the container so use the Parmesan within a few days.

Truffle-infused eggs

Fiona Kotvojs 

Store fresh, clean eggs in the same jar as the truffles for two or three days. The aroma will infuse through the shell and produce truffle-flavoured eggs. Use the eggs as soon as you take them away from the truffle as the aroma is lost as it disperses out just as it infused in. 

Make into omelettes, scrambled eggs, poached eggs, frittata (grate a little more truffle over when serving for an extra truffle hit) or use in a … Read more »

Chocolate & Nut Cookies

150 g brown sugar
150 g caster sugar
200 g plain flour
100 g self-raising flour
170 g salted butter, melted, completely cooled
1 egg, lightly beaten
1 tspn vanilla bean paste/extract
80 g macadamia nuts chopped (any nuts will do)
250 g chocolate chips (dark, milk or white)

Line 2-3 trays with baking paper and preheat oven to 180  C.
Combine and mix flours and sugars in a bowl.
Stir … Read more »

Osso Bucco


1 tblspn butter
2 tblspn olive oil
1 brown onion, chopped
1 carrot, chopped
1 celery stick, chopped
1 garlic clove, finely chopped
4 pieces of osso bucco (beef shin), seasoned with salt and pepper and lightly floured
1 cup white wine
3 cups chicken stock
800 ml tin crushed or chopped tomato
2 parsley sprigs,
1 bay leaf,\
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