Thanks to cooking reality shows such as My Kitchen Rules Australia and Iron Chef that I have been addicted to lately, strangely, I begin to exhibit some fascination towards truffle.
My closest encounter with truffle is at a fine dining restaurant where I had some pasta finished with truffle oil. Possibly the lack of refined palate, I somehow failed to distinctly identify the taste/aroma of truffle. Yes, I do realise the flavouring of truffle should be subtle and unfortunately, eating the pasta then did not stop my curiousity towards the mysterious fungi.
Deep down I knew the only way to cut it is to use this highly prized and priced ingredient in my cooking.