Truffle magic

Western Australia’s black Manjimup truffle season is being embraced by the team at Jackson’s – the popular dining spot on city centre’s urban fringe, Highgate. The truffle is a traditional ingredient used in high-end French gastronomy that has only been produced in WA for a few years. The prized delicacy is one of the world’s most expensive ingredients, fetching prices around $2,500 per kilo. Head chef Neal Jackson has let his creative culinary mind go wild with the expensive fungi. It will be featured in dishes such as Shark Bay crab & truffle salad, scrambled truffled egg & Iberico ham, truffle risotto, pigeon with foie gras truffle & savoy cabbage. Then, for dessert, there’s truffled rice pudding ice cream. The delectable dishes are also available as a five-course tasting menu. The restaurant will be offering truffle dishes for the duration of the local truffle season, which usually finishes towards the end of August.

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