There are few ingredients that signal winter quite like the arrival of Australian black truffle.

From the rich soils of Manjimup, Western Australia, Gavin and Mel Booth of Australian Truffle Traders produce some of the Southern Hemisphere’s most highly regarded black truffles. Prized by chefs around the world for their distinctive aroma, depth of flavour and exceptional quality, their truffles are a true celebration of the Australian winter.

This season, we’re showcasing this extraordinary ingredient with a dish that lets the truffle take centre stage: House made casarecce, mushrooms, cavolo nero, lemon butter sauce, shaved Manjimup black truffle – Aromatic, deeply savoury and unmistakably indulgent.

Chef Sarahjane believes the greatest joy in food comes from sharing, so she’s sharing her truffle pasta recipe  – inviting you to recreate this beautiful dish at home.

BLACK TRUFFLE PASTA

Serves 4

INGREDIENTS

50g shallots, finely chopped
150ml white wine or verjus (for a non-alcoholic version)
1 sprig thyme
½ bay leaf
6 peppercorns
75ml cream
250g butter, cut into ½cm cubes
½ lemon
250g mushrooms of your choice
1 bunch cavolo nero, stalks removed and leaves thinly sliced
400g cooked pasta of your choice
Salt, to taste
Fresh black truffle, to finish

METHOD

1. Make the sauce. Place the shallots, white wine or verjus, thyme, bay leaf and peppercorns in a saucepan over high heat. Reduce until approximately 50ml of liquid remains – just enough to cover the base of the pan.
2. Add the cream and continue cooking, stirring occasionally, until slightly thickened.
3. Reduce the heat to low. Gradually add the butter, a few cubes at a time, whisking continuously until melted into the sauce.
4. Season to taste with salt and a squeeze of lemon juice. Cover with baking paper and keep warm.
5. Bring a large pot of generously salted water to the boil and cook the pasta according to the recommended time.
6. Meanwhile, heat a little oil in a separate pan over medium-high heat. Add the mushrooms and sauté until golden and tender.
7. Add the cavolo nero and sauté briefly, taking care not to allow it to colour.
8. Add the hot, cooked pasta to the pan with the mushrooms and cavolo nero. Toss together, then add the sauce and toss again until the pasta is beautifully coated.
9. Season to taste and serve in warm bowls.
10. Finish generously with freshly shaved black truffle.

Enjoy.