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Live and free truffle masterclass with Ben Willis
July 19 @ 12:00 pm - 1:30 pm
Fancy a truffled Sunday lunch at home?
Famed Aubergine Restaurant chef, Ben Willis, will be hosting a truffle-inspired virtual lunch, meaning both locals and those from afar can enjoy a masterclass from the comfort of their kitchen.
Chicken is on the menu and of course Truffle! Follow us on Facebook to watch the event live.
Ben is a Canberra local who has recieved national acclaim for his excellence in the kitchen. Aubergine has recieved 2 SMH Chef Hats for the last nine consecutive years, amongst a long list of other awards.
Ben’s food style is contemporary, however there is always a classic background to his ideas. The kitchen is supplied by local farmers and benchmark suppliers.
It’s the perfect time of year to be experimenting with truffle, and this collaboration with a prominent and passionate chef provides an incredible opportunity to learn more about our famed local ingredient.
So pick up a truffle or two and get ready to get ‘chefy’ this Sunday!
Chicken stuffed with truffle sausage, chicken & mushroom cream sauce
1x 1.6-2kg organic or free range chicken
500g chicken thigh, skinless and boneless (taken off the 2kg chicken in this recipe)
150g pork back fat
20g roasted garlic paste
5g black pepper
40g red wine
40gm Diced cooked mushroom
5gm chopped truffle, or more if you have plenty
A pinch of thyme leaves
Chicken & Mushroom Cream sauce:
Chicken bones and offcuts from 2kg chicken in this recipe
150ml White wine
150ml Chicken stock
Swiss brown mushrooms
Salt & pepper
Truffle, as much as you want.
Kitchenaid or similar with a mincer attachment
Piping bag with large plain tip nozzle