Michael Hyson’s first truffle is still growing — “being pushed up from underneath”, he tells me. Compare this picture (above) taken earlier this week with the one taken when he first found it — there’s definitely some inflation going on, and we can see that bugs and slugs are beginning to enjoy a feast. If I were you, Mike, I’d be covering that big boy with soil and sand… The local press have also been covering Mike’s success, including his urgent need to train a truffle dog. Meanwhile, closer to home (in fact just down the road) local grower David Powell has found his first bianchetto (tuber borchii) truffles, on eight year old trees.
David summoned me to his Broomfield truffiere ten days ago, and there were plenty of bianchetto to be seen pushing up around his trees. That’s great news for David and for the Canterbury region, which now boasts four black truffle and three bianchetto producers — making us the leading New Zealand truffle-growing province. This early crop of truffles is unlikely to fully ripen, however, so we’ll be waiting for winter and the main crop to savour his success.
Back at Limestone Hills, we’ve been having some truffle and mushroom fun as well. This lovely plate of mushrooms was cooked by Professor Wang Yun and his French colleague at Plant & Food Research Alexis Guerin-Laguette on my barbecue last weekend.
In the centre, we have a saffron milk cap prepared by Alexis in the Provençal manner: grilled over charcoal with the cap holding a generous dash of local olive oil, garlic and parsley. Wang then stir fried some porcini with onion and garlic. This was all done for the benefit of TV NZ’s Asia Downunder programme, who were filming a profile of Wang. We strolled around our trees with Peg, pretending to be on a hunt for truffles, examined roots, and I told tales of Wang’s exploits in the truffle business. Great fun, and the mushrooms were delicious. The show will be broadcast in May, and available on Youtube soon after. I’ll link to it as soon as it’s up.
The best news was that Wang had a good look around my small Burgundy truffle patch, and found excellent truffle mycorrhizae. That’s exciting, because it means the truffles could be close to fruiting (this year, or next?), and that would be a first for New Zealand. Consider my fingers crossed…
