With winter upon us, so is truffle season and Goodfields Eatery have begun to showcase fungi on the menu. Goodfields Eatery at Lindfield has the goods, bringing back its viral truffle menu in collaboration with New Zealand honey brand Egmont Honey and Robertson black truffles from the Southern Highlands.
If last year's season selling up to 30kg of truffles is anything to go by, this year will no doubt surpass this amount with this menu.
If you're wondering what the craze about truffles is about, wonder no more. Truffles are a rare and delicious form of mushroom and can take up to four years to grow and not all harvests will yield success. Pair that with the traditional tenets of supply and demand and it is easy to see why truffles are so expensive and sought after.
Did you know that truffles are considered relatively healthy because they're high in vitamins, minerals, carbs, protein, and fibre! In addition to containing both saturated and unsaturated fatty acids, truffles include vitamin C, phosphorus, sodium, calcium, magnesium, manganese, and iron.
Nothing beats experience, once you try a dish with truffle, there will be no mistaking the pungent aroma and distinctly earthy taste. If you like it, you'll quickly fall in love with each exquisite flavour as it unravels in your mouth.
Taking a look at this year's Goodfields truffle menu, the rich and earthy flavour of truffle have been incorporated into a number of creative and playful truffles dishes featuring six brand-new sweet and savoury dishes.
Standouts include the Wild Mushroom Pasty - a wild mushroom, truffle and cheese-filled pasty with truffle cheese sauce. But wait there's more with Wagu bits and chips - seared wagyu slices, beer-battered chips, truffle gravy, truffe cheese sauce, truffle pecorino topped with fresh truffle.
Or the decadent beef ragu cooked for 8 hours with truffles and red wine, served with fusilli, wild mushrooms, baby spinach which is then topped with truffle pecorino and fresh truffles. The perfect dishes to order for this chilly rainy weekend.
French toast is out and hotcakes are in with the 'pimped' truffle treatment topped with crispy fried chicken. My eyes couldn't go past the 'Egmont Fried Chicken Hotcake,' a herbed hotcake on steroids topped with the juicy buttermilk fried chicken balancing a quenelle of Manuka honey and truffle whipped butter scattered with additional shaved truffle. The pièce de résistance is the truffle-infused maple which you may drizzle as much or as little as you like.
I don't even have to tell you how heavenly their truffle egg scramble is with baby scallops and freshly shaved truffles. The truffle on top imparts that strong and distinctive flavour adding nicely to a classic profile. Their dishes are not overly complicated, and the truffle flavours shine through the execution of infusion, freshly shaved and ingredients used.
Forget the fork and knife and use your hands for the truffle-infused ice cream wedged between brownies for a lush ice-cream sandwich, dipped in truffle-infused chocolate providing a chocolatey crunch and topped with Egmont Manuka Honey puffed rice. The puffed rice gets a little lost but the subtle dose of the black stuff grated on top works a treat.
Forget the cultery for the Egmont ice cream brownie sandwich
They are offering this every day during open hours, so you may be best to take advantage of an early brunch to beat the queues and take advantage of the truffles while it lasts.
Goodfields have managed to bring out a menu festooned liberally with the use of truffles that you can practically smell its pungent scent wafting through the air, which also comes with the patrons turning heads that accompany such a showcase dish. Diners also have the option to add a special serve of truffle to any of the café's main menu items too for an extra $15.
While truffle may not be to everyone's taste, the menu is enough to whet the appetite of any curious diners whilst the truffle season lasts.
Given the vibe and buzzing atmosphere at this light-filled eatery, relax amongst the plants and banquet seating, this will be one of the valuable things to do on Sydney's north shore casual dining scene this winter.