Interview with acclaimed Chef Tobie Puttock by Sumaiya Rizvi
Ahead of this Sunday’s gourmand adventure we had a chat with acclaimed celebrity chef Tobie Puttock. As Prahran Market’s Brand Ambassador, he has his finger on the pulse of all things ‘truffle & charcuterie’, sharing a few of the many exciting events on offer, including cookery demonstrations showcasing the talents of inspiring young chefs, and taste sessions offered by many of the market vendors on the day.
Delving into the rich history of Truffles in Australia, Tobie said that this highly prized edible fungus with a deep complexity of flavour, is believed to have been introduced by European immigrants, along with Italian cuisine that came with their culture and food. There are several regions around Australia growing truffles, and while Canberra and areas of Western Australia are great truffle producers, he said locally available truffles are ‘as good as it gets’.
Tobie Puttock explained that truffle is an expensive and luxurious ingredient, preferring to keep his truffle dishes simple, with the truffle as the highlight. Meanwhile he’s hoping to pick up a few tips during cookery demos at Prahran Market’s Truffle & Charcuterie Celebration this Sunday 9 July!
Feel free to send us your fave pic for our Instagram too!
Additional Information Courtesy of Tobie Puttock & Prahran Market
Photos Courtesy of Prahran Market
Connie Lambeth – The Australia Times Gourmet – Food/Wine/Events
READ MORE ON TOBIE PUTTOCK AND PRAHRAN MARKET’S TRUFFLE & CHARCUTERIE DAY SUNDAY 9 JULY…
Tobie Puttock began his cooking career at Melbourne’s Cafe e Cucina, before travelling to picturesque Lake Como, Italy to work at the beautiful Hotel Florence. After years of perfecting his culinary skills, Tobie travelled to the UK to work at the famous River Café, cooking alongside a young Jamie Oliver, who shared his passion for simply cooked Italian food and became a close friend, later working on culinary projects such as the Fifteen Restaurant (London and Melbourne), a social enterprise to teach underprivileged youth to become chefs in a gourmet environment.
Since then he has continued his food passion as an author, TV judge, worked on YouTube projects, created SuperNatural, a plant based chilled meal available at Woolworths, and is now proud ambassador to Jamie’s Ministry of Food Australia, as well as a consultant for Prahran Market, amongst other projects.
MORE FROM SUMAIYA RIZVI ON THE TRUFFLE & CHARCUTERIE CELEBRATION:
There will be several cookery demonstrations at the Omega and Neil Perry kitchen, with local chefs and traders, where food lovers can mingle with growers and producers.
An extensive range of truffle inspired dishes and charcuterie offerings will be available from the pop up market in Market Square:
Maker & Monger Marquee – Truffle Cacio e pepe, Truffle Brioche Toastie, Truffle Mac n Cheese
The Essential Ingredient Pop Up Kitchen – Truffled risotto with sautéed garlic thyme mushrooms topped with shaved proscuitto and truffled pangrattato
Sweet Greek Cart – Risoni in a creamy cheese sauce with truffles, Warm truffle infused honey baclava
Wilson & Market Marquee – Spit roasted porchetta with truffle and celeriac roll. Warm poached eggs with truffles, Reggiano and soft polenta. Truffled chocolate waffle doughnuts or Truffle lunch box containing all 3 dishes with a glass of champagne only $50
Cleo’s Deli Marquee – Jamon Croquettas
Prahran Seafood – Baked Tasmanian scallop in the 1/2 shell with melted truffle butter
Hagen’s Organic Butcher – Popcorn chicken with truffled mayonnaise
48H Pizzeria and Gnocchi Bar – Truffle gnocchi
There’s plenty of artisan products in the Market Square pop up too:
Casa Delicatess – Truffled cheddar, Secrets of the Forest – buffalo milk truffle cheese, truffle brie, truffle pecorino, Truffle saucisson, truffle oil, truffle zest, truffle butter, truffle honey, truffle mustard. Huge range of Spanish charcuterie items
Damian Pike Wild Mushroom Specialist – Fresh black winter truffle, truffle honey, truffled butter, truffle aoili, truffle mustard
Naheda’s Choice – Truffle Pesto Dip. Truffled goats cheese
Cleo’s Deli – Truffle cheeses and Tasty range of local and imported charcuterie and small goods
Fresh Pasta Shop – Fresh goats cheese & black truffle ravioli
The Essential Ingredient – Complete range of truffle products including: truffle oil, truffled honey, truffle risotto, truffled polenta, truffled salt
Fritz Gelato – Winter Black Truffle ice-cream, Fresh Winter black truffles with premium Gippsland double cream. Only 70 portions available. $10 a portion. First in, best dressed.
Gary’s Quality Meats – Range of house cured charcuterie made with free range, chestnut fed pork. All nitrate free. Including salami, proscuitto, jamon, strasburg, wagyu pastrami, chorizo, capocollo and more.
The Cheese Shop Deli – Tastings and sales of: Truffle cheddar, Woombye truffle brie, Truffle salami
Pete n’ Rosie’s Deli – Salami
Barossa Fine Foods – South Australian truffled small goods tasting and samples
And finally, if you are ready to immerse yourself in it all, then the ticketed charcuterie experience run by Gary’s Meats might be the one for you! There you will be offered a delicious charcuterie board together with a glass of wine from Gary’s Quality Meats in an exclusive area.
Do your taste buds a ‘flavour’ this Sunday 9 July 10am-4pm!
Interview with acclaimed Chef Tobie Puttock by Sumaiya Rizvi www.prahranmarket.com.au www.tobieputtock.com Ahead... https://theaustraliatimes.com/?p=47370