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“We’re in the midst of truffle season here in Australia. It’s tempting to just shave truffle over anything and everything, but here is a menu designed to really let them shine.” – Ben Greeno, Executive Chef, Hotel Centennial

  • Duck and black truffle terrine with truffle mustard
  • Baguette with truffle butter
  • Beef tenderloin & black truffle trencher with mushroom fricasee
  • Truffled potato gratin with comte and parmesan
  • Watercress salad
  • Black truffle Brillat Savarin with lavosh
  • Winter fruit crumble with crème anglaise

You will need:

  • Baking tray x2
  • Non-stick fry pan
  • Spoon
  • Tongs
  • Mixing bowl
  • Vegetable oil
  • Wire rack
  • Saucepan
  • Spatula

Please note these fresh meals are semi-prepared and easy enough for any home cook to prepare and enjoy within 48hrs. For cooking instructions visit our recipes page.

SERVES: 2 PeopleOur meals are prepared in a kitchen that contains eggs, fish, milk, peanuts, sesame, crustaceans, soy, nuts, tree nuts, gluten, lupin and sulphites. Though best practices are used in preparing the meal, inadvertent cross-contamination may occur. We cannot guarantee the complete absence of these allergens.

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