purchased the previous day. After an entree of oysters, prawns, pippies smoked salmon and mussels with pink grapefruit on a bed of endive with a home made vinaigrette sauce the coupe de gras was delivered. The truffles were shaved onto a bed of home made fettucini.
(115 gm flour/egg)
The key to this dish was the freshness of the truffles exuding a powerful and distinctive truffle smell they melded beautifully with the pasta adding a crunchy element to the texture.
This meal, would have been more than acceptable at most Melbourne restaurants. Indeed the truffles were the most impressive I have ever eaten. One swallow may not make a summer, or a dinner, but every swallow on this occasion was a joy - Thanks Neil and Dorothy