Also perfect on packed or roast crayfish or on toast with grilled mushrooms. Ingredients: 250g salted butter 15g Fresh Black Truffle Directions: Bring a small amount of water to the boil in a pot then turn down to a simmer. Gently melt the butter in a bowl that fits neatly over the pot of simmering water. Finely grate the truffle and add to the butter after removing the bowl from the hot water. Melt and place in a small container to set in the fridge, covered. As it cools, keep stirring the truffle through the butter so it sets evenly. Use immediately or roll and wrap well and freeze to store. http://wineandtruffle.com.au In the kitchen of the Truffle Tucker Cafe, Jackie found Mia preparing a batch of their truffle and mushroom pate. A smile creased her tanned skin as she looked up, setting her long earrings dangling. Wiping her hands on her apron, she crossed the floor to give Jackie a hug. “Come in, love. You’re a sight for sore eyes this morning.” Jackie grinned. She’d never had a mother around, but when Mia gave her a hug she had the closest thing to it.
