There are over a hundred of different types of truffle (the underground fruiting body of a large fungus) however, fewer than ten are generally found on the dining table - the Alba truffle (Tuber magnatum) and the Perigord truffle (Tuber melanosporum) the most famous. However, there is a new truffle starting to make way onto menus, the Hungarian honey truffle (Mattirolomyces terfezioides)
Truffles used to be one of the most exclusive products in dining, only really reserved for fine dining tables, however, things are starting to change, as truffle cultivation starts to mature and grow. In fact, some areas of truffle production, such as Australia, have become so reliable that truffles have become mainstream. Although honey truffles are not yet farmed on a large scale, they are abundant and starting to make waves on the restaurant world
As the honey truffle season is just beginning (it starts on the 20th August and finished on 15th November) many of these examples are from last year's season. With that said, we will be keeping our eyes peeled for this year's new creations. We saw Coconut Panna Cotta with fresh grated honey truffle, camomile jelly & Almond flakes by The Gatherers Restaurant (Norwich, UK). A roasted walnut butter ice cream, with grains of Selim & honey truffle at Ikoyi (London, UK) and even a Cherry Bark Ice Cream, Ssuk Curd, Caramelized White Chocolate Crumble, Preserved Peach, Peach Powder at Atomix (NYC, USA).