PRAHRAN MARKET - MELBOURNE
Sunday 9 July
Culinary decadence at its finest will be celebrated in style at Prahran Market’s Truffle & Charcuterie Celebration. For one day only truffle and charcuterie will take centre stage, mesmerising gourmet food lovers with an upmarket array of tastes, aromas and tasty delights.
Prahran Market traders, alongside leading truffle supplier Friend & Burell, will work together to showcase both luxury ingredients with a series of activations, entertainment and pop-up stalls throughout the Market.
The Omega by Neil Perry Kitchen will play host to an exciting line-up of chefs and producers. Culinary greats including Andy Harmer (The Point), Nick Stanton (Ramblr/Leonard’s House of Love), Steven Nairn (Estelle by Scott Pickett), Flo Gerardin (Oter), and Market Brand Ambassador Tobie Puttock, will woo crowds with stellar gastronomic talent and mouth-watering dishes, while representatives from Yarra Valley Truffles, Barossa Fine Foods, and Mole Creek Truffles will provide fabulous insight into the very niche charcuterie and truffle industries.
The Market’s ‘Mushroom Man’ Damian Pike is the sole trader for fresh black winter truffle for the season, however Prahran Market traders will offer a decadent selection of gourmet truffle and charcuterie morsels for shoppers to sink their teeth into on the day, including Maker & Monger’s Truffle Brioche toasties and Truffle mac ’n’ cheese, Sweet Greek’s Risoni in cream cheese sauce with truffle, and Wilson & Market’s mouthwatering Truffle Poached Eggs with reggiano and soft polenta.
There are also a number of take-home charcuterie products to snap up, including award-winning producer Barossa Fine Food’s’ charcuterie sample packs, and Cleo’s Deli’s tempting range of Joselito ham and Batialle jason gran reserva. Damian Pike’s truffle eggs and truffle butter are back for another year, while Naheda’s Choice’s special Parmigiano and truffle pesto dip is set to amaze! There’s also a huge range of gourmet truffle condiments from The Essential Ingredient.
For keen charcuterie enthusiasts, master butcher Gary McBean will hold a ticketed charcuterie tasting experience, which includes a delicious grazing board packed full of Gary’s in-house cured charcuterie alongside a complimentary glass of wine. Those wanting to get hands-on are also encouraged to pre-purchase tickets to The Essential Ingredient’s charcuterie making class with Damian Sandercock of Piper St Food Company.
Information & Images Courtesy of Stefanie Reilly/Prahran Market
Connie Lambeth - Gourmet News - Food/Wine/Events
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**previously published: www.theaustraliatimes.com/news
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