FOODIES and truffle-fanciers were in heaven in the Moosehead Bar on Tuesday, August 29 for Mt Buller’s annual truffle dinner.

Executive chef Ross O’Meara was joined by Jo Barrett and the talented duo prepared and served an inspired five course truffle-infused menu for the limited-seats event.

The dishes including “Little Picket” king fish dim sims, halloumi and Otway honey, snapper én papillote and a chocolate fruit and nut ice cream all included highlights of truffle and were paired perfectly with Soumah wines.

The truffle dinner has become a popular fixture on the winter calendar with the indulgent ingredient a popular drawcard with winter diners.

The Winter Truffle Dinner was a special evening that celebrated the magical pungent tastes and fragrance of truffles.

“Truffles contain a high percentage of glutamic acid, the amino acid taste buds detect as being delicious...”

“It’s all about creating dining occasions and experiences as well as top-notch food,” explains Hospitality Manager Glenn Tobias.

“These special dinners are a chance for the team to flex their creative culinary muscles and collaborate with visiting friends and chefs to create memorable meals.”

An award winning chef, Jo is also a cheesemaker, wood carver, veggie gardener, patisserie specialist and change-maker.

Jo is at the forefront of the culinary industry in Australia and recognised for her innovation in the kitchen and focus on sustainable dining.

Buller Hospitality team is already planning special long lunch events on the mountain during the summer season, starting in November.