You’re probably looking at the photo and thinking ‘Jetsetting Joyce has completely lost her mind now – she’s paid $30 for a lump of dirt and some rice in a plastic container’.
Well, maybe. Even since our dinner at Cafe Vue, RM and I have been rhapsodising about the toasted cheese and mushroom sandwich with shaved truffle. For the next few weeks of the short Tasmanian truffle season, I can replicate that recipe with black truffles from Fresh Generation at Queen Vic Markets. Combine that with comte gruyere from The French Shop, fresh bread from my $20 Ebay breadmaker and my first crop of portobello mushrooms, and it’s a perfect winter lunch at home.