Chefs relish opportunity to add delicacy to menu

As this year’s truffle season approaches, many chefs are working on ways to incorporate the delicacy into their menus, but Cape Lodge chef Tony Howell is not only planning his menu but also his time at this year’s Truffle Kerfuffle.

Mr Howell will run the stage at the event, which will host a variety of chefs such as Poh Ling Yeow, Pete Evans and more.

He will also run a Q&A panel with some of the Lower South West region’s growers.

“The Truffle Kerfuffle is an amazing weekend and I look forward to it every year,” he said.

Mr Howell said the ability to use a big quantity of truffles when he was at the Truffle Kerfuffle was not something he took for granted.

“As chefs we get to use lots of truffles, which we cannot normally do because of how expensive they can be, usually we have to use them sparingly,” he said.

“For chefs it can be likened to a child in a candy shop.”

At Cape Lodge, Mr Howell is working with his fellow chefs on a few dishes involving truffles for their menu.

“The anticipation of how good the season is and how many truffles grow is very exciting,” he said.

“We are hoping to have at least two dishes with truffle included and we will also run cooking classes with truffles as well.

The season will officially start in about three weeks with the Truffle Kerfuffle on from June 21 to 23.