If you’ve got a precious white truffle in your possession and you’re not an expert chef, here are five simple ways to enjoy this fine delicacy. Unlike black truffle, the sought-after white truffle should never be cooked. We won’t even mention here the pairing of truffle with fried egg: every foodie knows that it’s a mouth-watering classic...
On risotto, mixed with butter and Parmigiano cheese
As a condiment, mixed with a fat: it will keep for around a month and you can use it on pasta, rice or meats
On a plate of tagliolini pasta, with butter
On a good, rare steak
Sprinkled on a plate of corn polenta with taleggio-type cheese
On a boiled potato on which you’ve melted a knob of butter
These are tough times for chefs and restaurant professionals around the world, but there has never been a better time to seek advice and help around a number of topics affecting hospitality workers. Here's a round-up of some of the most useful resources for chefs.
Can chocolate go off or go bad? And what do the white bits on old chocolate mean? Here's all you need to know about chocolate expiry dates and whether it's safe to eat chocolate past it's printed date.