Chefs discover truffle and sake pairing

THE state’s top chefs have been given a masterclass in how to match truffles with sake.

Tamar Valley Truffles John Baily with renowned international chef Katsunobu Kitaoka.

JAPAN’S oldest sake company has teamed up with a Tasmanian truffle company to give the state’s top chefs an insight into matching truffles with the fermented rice beverage.

Tamar Valley Truffles has hosted renowned international chef Katsunobu Kitaoka, at a masterclass featuring product from Kakurei Co.

Tamar Valley Truffles marketing manager John Baily said the state’s relationship with Asia was developing.

“[Kakurei’s] product is not available in Australia so we are very privileged to have been sent some of their best sake for this one-off master class,” he said.

Tamar Valley Truffles has been growing black Perigord winter truffles since 2008, exporting across the globe.

Kitaoka is revered as the chef who brought French cuisine to his country in the late 1960s and runs a number of restaurants in both Tokyo and France.

“He was appointed by Tourism Tasmania as a ‘Friend of Tasmania’ in 2013 and we believe his influence in Asia and Europe can only enhance Tasmania’s growing reputation as a fine food destination,” Mr Baily said.

Dishes prepared during the class included corn croquette with truffle salt, truffle mustard baked rice ball with oyster cream sauce and scrambled egg with truffle honey.