Reviews From International Chefs
“The smell and taste of the Australian truffle has a true authenticity to it, I am very satisfied with them. The possibilities for new dishes with summer flavors and fresh black truffles is very exciting. It is going to change the way I look at summer menus.”
Chef Peter Rudolph
Madera Restaurant | Rosewood Sand Hill, California, USA
“Aussie truffles are fresher than any truffles from Europe, they do not have a lot of middlemen who delay the truffles reaching your door. Now I can serve truffles and corn and still be seasonal.”
Chef Jesse Mallgren
Madrona Manor | Healdsburg, California, USA
“I love using Australian truffles in our summer. It’s exciting to have fresh truffles with summer corn, fava beans, sweet peas. Finding great quality ingredients
is the most important part of being a chef and this adds one more element to my summer menus.”
Chef Craig Strong
Studio Restaurant | Montage Laguna Beach, California, USA
“These are some of the best winter truffles I’ve seen in several years. Great taste and beautiful aroma”
Chef Clayton Miller
Trummers on Main | Clifton, Virginia USA
“I have worked in some of the best hotels and restaurants in the world so I have used a lot of truffles. When I opened Benny’s I discovered Frank's Australian Périgord truffles – I knew I only wanted the best for the restaurant and these truffles were perfect – the price and quality of the truffles are over the top”
Chef Jonathan Lane
Benny’s Chop House | Chicago, USA
“I am having a fun time with the
Australian Black truffles. The flavor
and aroma is spectacular. I love the fact that Australian truffles are available when the French are not and that there is no difference in flavour, and my guests are enjoying them as well.”
Chef Josiah Citrin
Melisse | Santa Monica, California, USA
