Guys, guys, guys. There’s a truffle festival on in Melbourne and I only just found out about it today – WHAT IS WRONG WITH ME? My truffle radar must be off.

The inaugural Truffle Melbourne is on next weekend (July 12-13) and is a festival full of truffle delights!

Truffle Melbourne

You can meet truffle dogs (!), watch mock truffle hunts and most importantly taste and purchase delicious truffle things including toasties, macarons, crepes, butter and of course – truffles.

Some of the best local and international chefs including Manu Fiedel (My Kitchen Rules), Shannon Bennet (Vue de Monde) and Flo Geradin (from my favourite CBD cafe Silo by Joost) will be giving live cooking demonstrations all weekend and hosting truffle feasts and banquets.

Thanks to the lovely people at Truffle Melbourne I have 3 x double passes to give away!

To go in the draw just comment your email below!*

Also if you have a favourite recipe that uses truffles please let me know as I’ve recently invested in a bottle of truffle oil and am searching for more inspiration…

Everyday I’m trufflin’
Truffle Melbourne
12-13 July
Caulfield Racecourse

*Competition closes 6pm July 9th. Winners will be notified by midnight July 9th.




  1. This sounds spectacular and so indulgent. I would absolutely love to attend, please. carina@live.com.au

    You must try making a Truffle Mayonnaise, it is divine!

    3 egg yolks
    2 teaspoons Dijon mustard
    150ml light olive oil
    100ml sunflower oil
    50ml truffle oil
    2 tablespoons lemon juice
    1 small bottled, frozen or fresh black truffle (optional)

    Place the egg yolks, mustard and some salt and pepper in a blender and whiz to combine. Combine the oils in a jug, then, with the motor running, slowly pour oil through the feed tube until you have a thick emulsion. Mix in the lemon juice and a little warm water to loosen. Keep chilled for up to 2 days, stirring in freshly shaved truffle when ready to serve, if desired.

    Many thanks,
    Olivia Carina.

      1. Katie, I sometimes use it as an Aioli for Rustic Potato skins. Also lovely with Crispy Skinned Salmon. 🙂

        It’s versatile.

        Olivia Carina Enea.

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