Getting Ready To Cook With ATruffle

Tonight, for the first time in my life I'm taking a crack at cooking with truffle. I last ate truffle in Bali at a French restaurant, it was extraordinary, the taste was deeply strange. Truffle is like nothing else, it is rich and dark, intoxicating and bizarre.

To bring the most out I have chosen a simple Spaghetti Alla'Carbonara. The simple egg base will bring the flavour to the fore. I must admit to some nerves, I've never used such a powerful and singular ingredient. The eggs are currently infusing with truffle and the smell of my fridge is intoxicating. so wish me luck.

I purchased the truffle itself from Black Pearl Epicure in Brisbane, it wasn't cheap, but not a lot more than a pair of dinners in a restaurant.