Join an entertaining conversation at Truffles: Scents and Sensibilities with a chef, academic and food writer as they attempt to unravel, understand and appreciate the elusive nature of the truffle and its sensual appeal.
The chef: Rodney Dunn, The Agrarian Kitchen and author The Truffle Cookbook
The academic: Dr Roger Haden, Academic Director, Le Cordon Bleu
The food writer: Barbara Sweeney, Food & Words and Country Style
Brain fuel for this animated exploration is to be provided by Hotel-Hotel executive chef Sean McConnell and will involve several courses, wine - and truffles.
The event includes a series of talks, a truffle infused lunch by Sean McConnell and a signed copy The Truffle Cookbook.
Ticket price includes lunch and a signed copy of Rodney Dunn’s The Truffle Cookbook, valued at $59.99.
Tickets are strictly limited, so we advise booking early to avoid disappointment.
Le Cordon Bleu has proudly supported the Food & Words food writers’ festival in Sydney since 2014.
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