Truffle Kerfuffle 2021
Winter is here, signaling the start of truffle season in the Southern Forests region. That means Truffle Kerfuffle, the annual celebration of local black truffles, produce and wine, is also upon us.
Manjimup is the Southern Hemisphere’s most prolific truffle growing region, so it’s a fitting location for the decadent winter festival, which also highlights food and drink across the board.
One headline event is a rustic long-table feast by acclaimed French chef, restaurateur, cookbook author and TV presenter Guillaume Brahimi, of Bistro Guillaume and the long-closed Guillaume at Bennelong in the Sydney Opera House. The spread will include fresh produce from the Southern Forests, alongside matched wines and generous shavings of black truffle.
Analiese Gregory, who previously lead the kitchen at the now-closed Franklin in Hobart, is also heading up a dining experience – the Wild Things dinner is inspired by her cookbook How Wild Things Are, and pays homage to freshly unearthed black truffle throughout the menu.
Chef Paul “Yoda” Iskov is bringing his lauded Fervor pop-up to Truffle Kerfuffle, with a four-course degustation of native and foraged food held at a secret location.
The Chef’s Cabin masterclasses feature different chefs teaching attendees more about truffles and ways to use them. Learn from Kenny McHardy of Manuka Woodfire Kitchen in Fremantle, chef-turned-truffle-farmer David Coomer, Brendan Pratt of Vasse Felix and La Rebelle’s Liam Atkinson.
Wine expert and State Buildings sommelier Emma Farrelly has curated the festival’s wine program; she’s also hosting Wine Shed Sessions that include tastings of local bottles.
Also on the events list: a Sunday brunch with chef Chris Howard of The Humble Onion (ex-Panama Social and North Bird Dining Room); a truffle farming open day where you can watch the truffle dogs in action; an exclusive truffle hunt on a picturesque farm with grazing platter snacks and award-winning wines; free cooking demonstrations and kids cooking class; a marketplace full of fresh produce and artisanal fare from local farms, producers and winemakers; and more.
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