The Italian Black Truffle Dinners Celebration
& Meet the Maker Series Crittenden Estate Wines an “Italian Match”
On Thursday 15th & Friday 16th November
Romain Bapst & Lutece Bistro & Wine Bar will match a great dinner with the Black Italian truffle & Crittenden Estate famous Italian style wines & celebrates a long-time friendship with the Crittenden family (since 1990)
Garry’s long-standing love of wine saw him move from horticulture to viticulture at about the same time the Peninsula was emerging as a wine growing area. Our first plantings in 1982, a mere five acres, more than doubled the area under vine in the region. In 1992 the cellar door tasting room and the winery café under Margaret Crittenden’s culinary expertise marked the beginning of wine tourism in the area and a new industry for the Peninsula. That humble but popular cafe is now one of the Peninsula’s acclaimed restaurants, Stillwater at Crittenden, under the ownership of Zac and Jacqui Poulier.
Rollo and Zoe grew up among the young vines and it was possibly the magic of grape growing that encour- aged Rollo to head to the vineyards of Italy and America after finishing studying at Charles Sturt University. It was here, experiencing vintage internationally, where he honed the skills acquired from watching his father.
Garry was one of the first in Australia to commercialise Italian wine varieties and now the second generation, siblings Rollo and Zoe, have since also embraced the enticing varieties of rural Spain.
We’re not sure whether it’s a case of ‘nature or nurture’, but Rollo’s award as ‘Australian Young Gun of Wine’ and Garry’s elevation to a wine industry ‘legend’ of the Melbourne Food and Wine Festival might point to the fact that it’s something in the genes.
The name of the classic, multi-regional Italian style and varieties comes from that lovely old Italian folk story, which has some relevance to the Crittenden family. In fact, so strong is Garry’s love of Italian varieties that he has written and published a book exploring their suitability to Australian climates.
In cuisine and commerce, particularly in France and Italy, the summer truffle (Tuber aestivum) is distinguished from the burgundy truffle (Tuber uncinatum). However, molecular analysis showed in 2004 that these two varieties of truffle are onespecies. The differences between them are therefore likely due to environmental factors.
This article uses the older of the two names, Tuber aestivum, to designate the species, while discussing the characteristics of the two varieties separately.
Italian: tartufo nero di Fragno or scorzone, “bark”, Burgundy truffles (French: la truffe de Bourgogne); Spanish: trufa de verano; , have an intense, hazelnut-like aroma and are highly prized for their gastronomic qualities. They are used in the haute cuisineof France and Italy, as well as a substitute for the Périgord black truffle (Tuber melanosporum). With bodies (ascocarps) from 2 centimetres (1 in) to 10 centimetres (4 in) in diameter, burgun- dy truffles are relatively large. Their brown or black outer skin forms pyramidal warts about 3 to 9 mm wide, resembling rough bark.
Burgundy truffles are harvested from September to late December, sometimes also until late January. They have a wider distribution than any other truffle species. Burgundy truffles are found across Europe, from Spain to Eastern Europe and from Sweden to North Africa. In France they are found mainly in the north-east and in Italy, in the north. In the United Kingdom they were plentiful prior to the 20th century, but are now rare.
When: Thursday 13th & Friday 14th September at 6.30pm for 7pm
The 4 course “Truffle Dinner”, appetiser & a glass sparkling on arrival & matching wines 130.0 The 4 course “Truffle Dinner” appetiser & a glass sparkling 98.0
Menu on www.lutece.com.au/menus
For reservations: 07 3161 1858 or firstname.lastname@example.org