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Manjimup Truffles Steal the Scene at Gowings

Posted on: 07 August 2023

Grated, shaved and layered on with love, fresh Manjimup black truffles are taking over Gowings’ most popular dishes. Curated by Creative Culinary Director of QT Sydney, Sean Connolly, each dish serves lashings of the winter delicacy, where the flavours, aromas and allure of the underground gem are staying at the centre of the scene until the end of August.

Gowings’ classics, such as the ricotta gnocchi with orgy of mushrooms, is reinvented and served with generously grated truffle atop the soft pillows of handmade gnudi. Sides are dialled high with truffled peas, a nod to Sean’s English heritage, and baked eggs, served with freshly shaved truffle. Enjoyed as a side to a classic Gowings steak of guests’ choosing, the eggs are served sunny-side up and sizzling straight from the wood-fire oven.

Inspired by the Peter Luger Steak House in Williamsburg Brooklyn, the New York truffled burger with fries is Gowings’ most recent addition to the lunch menu. The burger has a ‘less is more’ philosophy, sans salad, tomatoes, allowing for full focus on the generously shaved truffle atop the 220g beef patty. Available Tuesday to Friday between 12pm to 3pm, this burger is fit for those with Big Apple appetites on the corporate clock.

When it comes to indulging in truffle season, Creative Culinary Director Sean Connolly shares, “The dishes I’ve created are vehicles for the truffles themselves. Each ingredient travels well, never fighting for attention. The only way to truly enjoy truffles is in abundance, and that’s how it’s served in Gowings. I like to be knee deep in them every year.”

For a perfect pairing, Samantha Belt, QT Sydney’s Head Sommelier, suggests a glass or two of the 2016 Giovanni Manzone ‘Castelletto’ Barolo. Originating from the Montforte d’Alba region in Piedmont, known for growing truffles, the powerful, rugged Barolo is the ideal accompaniment to such rich flavours.

Open Monday to Saturday, book here.

-ENDS-

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