A Truffle and Charcuterie Celebration at Prahran Market

The Prahran Market Truffle Festival is an all-day celebration of the earthy winter delicacy. Now in its third year, the annual event has expanded to include a range of locally made and imported charcuterie and small goods to complement the truffles.

Highlights of this year’s festival include resident cheese expert Maker & Monger serving up truffle brioche toasties and truffle mac‘n’cheese, as well as truffle cacio e pepe (a Roman spaghetti dish) scooped from a melted cheese wheel.

Gary’s Meats will offer a diverse range of charcuterie and accompaniments, including pâté, truffled cheeses, house-cured meats and a tasting board paired with a complimentary glass of wine. Hagen's Organic Butcher will be pairing Milking Yard Farm's award-winning organic chicken with truffles, and Fritz Gelato will feature their Winter Black Truffle ice-cream made with Gippsland double cream.

If you’re after a meal, a range of hot dishes will showcase the premium truffles available. Try poached eggs with truffles, reggiano and soft polenta from Wilson & Market, truffle risotto with sautéed garlic thyme mushrooms, shaved prosciutto and truffle pangrattato from The Essential Ingredient or a porchetta roast pork roll from Wilson & Market. Sweet Greek will make risoni in a creamy truffle and cheese sauce, and warm truffle-infused honey baklava for dessert.

Cooking demonstrations at the Omega by Neil Perry Kitchen will run throughout the day, along with classes and talks by growers and traders of the produce being used. Damian Sandercock of Kyneton’s Piper St Food Company will be on hand to run a ticketed charcuterie-making class for those looking to try their hand at the art of meat curing. Steven Nairn of Estelle by Scott Pickett, Flo Gerard of Oter and Nick Stanton of Ramblr will also take part.

For more details go to Prahran Market. Entry is free.

Sunday July 9, 10am–4pm.