Direct from the Hunter
Besides growing wild in forests, many species of truffles can now be cultivated on a commercial scale. In the 1970s new inoculation techniques were developed in France which lead to truffle cultivations springing up all around the world from the USA to Argentina and from the UK to Australia. These truffle orchards are usually set …
During the 1990’s, truffle oil seemed to be everywhere. Seen as a cheaper alternative to genuine truffles, the oil was used in high-end restaurants by Michelin starred chefs. Suddenly in the mid 00’s, no reputable chef would touch the stuff. This video looks at how truffle oil fell out of favour
Truffle oil is produced in laboratories. Once a popular ingredient it quickly fell from grace. Does it belong in the kitchen?