Truffle Affaire - official opening of the West Australian Black Truffle season

Date: 07-May-2009 News Blog

Manjimup Truffle Affiare

2009 season opening gala celebration - 30th - 31st of May 2009

Six (6) course long table degustation truffle luncheon with award winning

Truffle Hill wines matched to each course ~ Welcoming of the Truffle ceremony

~ Win a truffle competition ~ Truffle dog demonstration ~ Entertainment ~

Gourmet truffle product & wine tastings ~ Celebrity Master of Ceremonies


Saturday, 30th May & Sunday 31st May, 2009.

10.00am - Tea & coffee on arrival

10.45am - Welcoming of the Truffle ceremo ny

11.15am - Win a truffle competition

11.45am - Truffle dog demonstration

12.30pm - Long table degustation luncheon

4.30pm - Event concludes

Cost: $195.00 per person

Where: The Wine & Truffle Co - Gourmet Cafe

(Sat & Sun) Seven Day Road, Manjimup

Bookings: or (08) 9777 2474

(Sat & Sun)

Seats are limited.

Dress: Smart Casual

The event marks the official opening of the 2009, Wine and Truffle Company, Black Truffle Season.


by Chef Iain Menzies

$195 per person (Including Food, Wine, Events & Entertainment)

Blanched asparagus with warm truffle & parmesan sabayon

finished with fresh truffle

Truffle Hill - Sauvignon Blanc 2008


Creamy oyster and truffle soup

Oysters simmered in Riesling and cream

finished with truffle julienne to provide an elegant touch

Truffle Hill - Reserve Series Riesling 2007


Marron and truffle ravioli

Hand made pasta layered with truffle,

filled with poached marron & drizzled with a marron beurre blanc

Truffle Hill - Reserve Series Chardonnay 2007


PRE - RELEASE TASTING: Truffle Hill Reserve Series Chardonnay 2008


Roasted veal loin with cognac, truffle and port jus,

served with a mushroom, wilted spinach & sage tart, finished with fresh truffle

Truffle Hill - Reserve Series Shiraz 2007


Brie infused with slices of fresh truffle

served with fresh fruit, toasted hazelnut bread and W&TC roasted hazelnuts

Truffle Hill - Merlot 2007


Truffle pannacotta

drizzled with a red wine and vanilla syrup served with hazelnut

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