Truffle Festival dinner at Dear Prudence

The dinner is on July 13 at Dear Prudence, a collaboration between Project Enoki chef Gerald Ong, Dear Prudence sommelier Chester Mok and Damian Robinson of Turalla Truffle.

Over five courses with matched wines, expect a tantalising taste of truffle, perhaps a kingfish sashimi with grapefruit, fennel, rosemary and truffle ponzu; or a Burnt Basque cheesecake with Turalla truffle.

For those who can't make the dinner, the kitchens of Ramen Daddy, My Sabor, Uno Tapas, Super Bao, and Pasta Artigiana will also highlight locally-grown winter truffles across their menus throughout the week.

Expect items such as truffle ramen and pizzas, cacio en pepe with lashings of fresh winter truffle, steamed egg custard with XO and truffles, and more.

For more information, bookings and details head to veritylanemarket.com.au

Ong says it's a great opportunity to bring truffles to the people.

"The most exciting part of holding Truffle Week at Verity Lane is the accessibility," he says.

"We can hold an intimate meet-the-grower dinner at Dear Prudence or a pop-up truffle shop and at the same time we can have our food partners in Verity Lane offering truffles in the cuisine of their specialty.

"There are so many options to experience the allure of truffles in such an accessible manner. It's a truffle winter wonderland for one week at Verity Lane."

As a chef he loves the challenge of truffles.

"I think we are so blessed to have the truffle season happening right here in the ACT," he says.

"There's a huge sense of occasion and seasonality to truffles here and I love that about it.

"Apart from the heady aromas and unmistakable musk, truffles bring a true sense of time and place to the dish - and that's very important."

As part of the week there's a pop-up shop on July 16-17, where customers can meet the grower and even buy truffles to take home.

Ong says the home cook can definitely use truffle in their own cooking.

"The trick to truffles is to treat them how you would treat vanilla pods," he says.

"Infusion and perfuming, rather than directly cooking, highlights the delicate aromas and musk.

"Try infusing truffle shavings into butter or cream and use it to enrich any sauce, pasta or morning toast.

"You could also put truffles in a jar and fill it with a good port or Madeira. Add a splash of the truffled liquid to excellent meat sauces, or slice the preserved truffle for extra decadence on a grand meal.

"Another great thing to do is to slice open a brie cheese puck, shave truffles over it and seal it back together for an extra special truffle brie."

The Canberra Truffle Festival until July 4 with a event program packed with special dinners, truffle hunts and tastings.

Our journalists work hard to provide local, up-to-date news to the community. This is how you can continue to access our trusted content: