"My favourite truffle dish was an experience with Lobster tails, Champagne foam and truffles freshly shaved at the table (white gloves and all!) at Icebergs Restaurant (NSW) some years back. The thought of a delicate seafood dish with a strong element such as truffles was a new experience – almost confronting but worked very well together. #memorable"
“I dream of a softly poached egg, infused with local Victorian truffles served on the lightest polenta with some fine shaving of truffle and a little olive oil from Victoria. Simple and sublime.”
"Slithers of Herb crusted lamb with truffle gnochi and honeyed shallots.."