Truffles - Scents and Sensibilities

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.

Ticketing

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.