Reno, NV (PRWEB) July 31, 2013
Australian black truffles, now at peak maturity, are gaining popularity among chefs and truffle connoisseurs. Black truffles are most commonly associated with France, and the celebrated Perigord truffle region, where black truffles are in season from early December until mid to late March. In contrast, black truffles from Australia, a country with seasons opposite of the Northern hemisphere, are in season from early June to mid August, with peak maturity from mid July to mid August.
According to Mirepoix USA, a leading online purveyor of foie gras, caviar and truffles, Australian black truffles are the exact same species as the famous French Perigord black truffles (Tuber melanosporum), offering parallel aroma intensity and flavor profile. Mirepoix USA’s premium Australian truffles are harvested from a Southwest Australian truffle plantation, which contains trees which were purchased in France and inoculated with truffle spores in France.
Laurel Pine, Mirepoix USA founder believes the black truffles grown in Australia are equal to the French Perigord black truffles, and many chefs agree. Hiro Sone, one of California’s top chefs of Terra in St. Helena and Ame in San Francisco, said, “I used to make truffle butter with the last of the French truffles and freeze it to use during summer, but with the Australian truffles, I no longer need to do that. I love truffles with everything and it’s great to be able to use them fresh all year around.” He added, “In a blind tasting, it would be near impossible to tell the difference between them and the French Perigord.”
Chef Ken Frank of La Toque, in Napa California, said in a recent interview, “They are just as good as the top European truffles, which bodes well for the potential of our local truffle plantings, still a few years from production.”
According to Mirepoix USA, black truffles are best when cooked because the heating process releases the wonderful truffle flavor and aroma. Thin slices of black truffles can be placed under the skin of uncooked poultry such as duck or pheasant. Black truffles also pair well with many other meats including beef and pork and game meats such as venison, boar and elk. Fish and seafood are equally good with black truffles, especially white fish such as cod, sea bass or halibut, or shellfish such as lobster or scallops. Black truffles are also wonderful in sauces made with hearty wine, brandy, cream, or butter.
Mirepoix USA states that consumers should be aware that all truffles, including black truffles from Australia, should be wrapped in an absorbent cloth such as a paper towel and stored in an air-tight container. The towel should be changed daily to avoid moisture collecting or mold developing. Truffles can lose up to 3% of their daily weight, and should be consumed within a week. For maximum flavor and aroma, black Australian truffles should be used immediately upon receipt.
Mirepoix USA sources the highest quality specialty gourmet foods and traditional French foods from manufacturers and importers across the United States. The company currently offers over 40 foie gras selections; fresh truffles including summer truffles, Burgundy truffles, Perigord black truffles and Alba white truffles and well as truffle based products; French charcuterie, and a wide selection of caviar. In recent years the online retailer has expanded product offerings to include Wagyu and US Kobe beef, French cheeses, and gourmet gift baskets and gourmet food.
To purchase fresh Australian black truffles from Mirepoix USA, visit http://www.mirepoixusa.com or call 866-992-9559.