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Truffle Kerfuffle, Australian Truffle Festival, announces stellar national and international culinary line up

March 22, 2018 Whats On No Comments Email Email

Truffle Kerfuffle 2018 is set to draw truffle lovers and curious first timers to Manjimup with a stellar line up of international and nationally revered chefs heading to the Southern Forests region in Western Australia’s south west from 22 to 24 June 2018.

Headlining names in the mix with top West Australian chefs include Guy Grossi, Mark Best, Sam Aisbett, Scott Brannigan, Marianne Lumb and Bruno Loubet.

Co-Festival Director and Food Journalist Max Brearley said that the chefs announced in the Truffle Kerfuffle line up are united by their love and expertise using fresh truffles.

“The talent this year is amazing – from London to Singapore, Sydney to Melbourne, these chefs are all experts in using Manjimup’s finest export,” Brearley said.

Melbourne based chef, Guy Grossi, renowned for his iconic Italian eateries will bring a taste of Rome to Manjimup. Grossi, soon to open his Roman style Osteria, Garum in Perth, will be kicking off this years festival with Feast & Fire (Friday 22nd June), a long table celebration of the truffle season.

“Guy Grossi is renowned for his passion for good food and truffles. Garum is one of the most eagerly awaited openings in Perth and we’re so pleased that Guy will be sharing his knowledge as well as experiencing first hand how epic the Southern Forests produce is,” Brearley said.

Young Aussie superstar Sam Aisbett of Singapore’s Whitegrass will headline A Winter’s Night (Saturday 23rd June), a sumptuous truffle dinner, using truffles freshly harvested at The Truffle & Wine Co. just minutes from Fonty’s Pool. Formerly Head Chef at Quay in Sydney, Aisbett’s fine dining restaurant Whitegrass was awarded a Michelin star in 2017.

“Sam Aisbett is on track to be one of the most exciting chefs of his generation. To have been awarded a Michelin star so soon after opening really says something about his talent. The ability to attract chefs like Sam creates not just an amazing event, but also acts as inspiration for our young culinary students who are present every year. It’s really the spirit of this event,” Brearley said.

Fremantle based chef Scott Brannigan of Bread in Common and formerly Balthazar takes the reins of the wildly popular Truffle Hunter’s Breakfast on Saturday 23rd June.

Brearley said the Truffle Hunter’s Breakfast is a great way to kick off a long weekend of Kerfuffling.

“The Truffle Hunter’s Breakfast has been a runaway success for the last two years. Both Jesse Blake of Petition and Russell Blaikie’s events received amazing feedback. In following that we thought long and hard about who could pull this off and Scott is, in my opinion, such a good choice. He’s an imaginative chef who appreciates great ingredients and he’s able to let the food do the talking. We’re very excited to see what he comes up with.”

Australian legend Mark Best, formerly of three-hatted Sydney restaurant, Marque will spearhead a series of intimate food, wine and masterclass experiences in the Chef’s Cabin. Best was for many years in the world’s highest echelon of chefs with Marque featuring within the prestigious San Pellegrino World’s 50 Best Restaurants list.

Marianne Lumb of London’s Marianne restaurant will also be headlining a session. Her intimate 14-seat restaurant has been rated as one of the UK’s best dining experiences. Lumb is a self-confessed truffle obsessive, using the wide spectrum of seasonal truffles and having a particular love for Manjimup’s finest export.

Bruno Loubet, a luminary of the London restaurant scene who has won and held Michelin stars as well as running a number of very successful restaurants in London and Brisbane, will appear in Michelin Moments. Recently relocating to Brisbane, the Bordeaux born chef is excited to travel to the heart of Australian truffle country.

Brearley said the masterclass sessions were a perfect way to learn from some of the best in the business about how to best use truffles.

“The Chefs Cabin sessions are perfect for people who are keen cooks as well as those who are a little intimidated by using such premium ingredient,” Brearley said.

“Marianne uses truffle across her menus and she talks with such passion about good produce. Bruno very much the same; I’ve very fond memories of eating in his restaurants back in the UK. As for Mark, well he’s a legend in Australian kitchens has done so much to elevate the place of Australian restaurants on the global stage.”

Brearley said that with good food comes good wine.

“We’re thrilled that sommelier and Budburst owner Rachael Niall is joining us again to lend her local knowledge to the Truffle Kerfuffle wine program.  She’s been tasting her way through the Southern Forests to bring festival goers her favourites drops,” the festival director said.

Wine sessions with Rachel Niall include up to six tastings in an informal long table format that include Pinot Rising, Best of the Region (reds), Best of the Region (whites) and A Good Match (food & wine pairing).

Organisers hailed the success of last year’s event for both visitor experience and its impact on the region and this year expect to again generate an economic boost of millions of dollars in the region.

Truffle Kerfuffle President Jeremy Beissel said that the event had retained its commitment to the producers of the region.

“Ninety per cent of the total value of all food and wine at the event is from the Southern Forests region,” Beissel said.

“To think last year we brought $2.1 million expenditure to the region and that this year we’re aiming for more, is incredible.”

The economic impact figure, drawn from a study commissioned by Tourism WA, also found that the festival generated over 7,000 visitor night stays and over $2 million in media impact.

“For us, along with our local partners, the truffle industry, farmers, winemakers and countless numbers of volunteers, it really has been a labour of love. The combined donation of time, expertise and effort is huge but when we see results like that for the region it’s mind blowing,” Beissel said.

“The calibre of chefs coming from all over the world and Australia is incredible, it has all the ingredients to be the best Truffle Kerfuffle to date.”

Truffle Kerfuffle Inc, the not for profit association that set up Truffle Kerfuffle eight years ago is locally run, overseen by southwest based festival directors.

The State Government is a proud supporter of the Truffle Kerfuffle through Tourism WA’s Regional Events Program.
Other Program Highlights
The Marketplace, Sat 23rd and Sun 24th June, Free with Festival Entry Pass
  • The heart of the festival. A bounty of truffles, gourmet food (hot and cold), premium wine, cider and local produce on offer to eat straight away or enjoy at home. Campfire Kitchen returns with pop up dining experiences from some of WA’s top restaurants and bars (to be announced).
 Shed Wine Sessions with Rachael Niall, Sat 23rd and Sun 24th June, Ticketed / Free with Festival Entry Pass
  • Discover the Southern Forests best; expert guidance through the Manjimup and Pemberton wine regions diverse varietals.
 Truffle Hunts, Sat 23rd and Sun 24th June, Ticketed
  • Meet the truffle dogs, our festival scene-stealers. See them at work on the famed orchards of Manjimup. A rare chance to have a go at unearthing a truffle yourself and glimpse the mystery that surrounds this prized ingredient.
 From the Earth, Sat 23rd and Sun 24th June, Free with Festival Entry Pass
  • Head to the demonstration tent to see chefs, truffle growers and farmers as they’re put to work in cooking demonstrations that celebrate black truffles alongside seasonal produce.
 Tickets on sale NOW
Date:  22-24 June 2018
Location: Fonty’s Pool, Manjimup, Western Australia

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