Sniffing out the location of the truffles below, Truffle dog Rosie zeroes in on the buried bounty. Digging the truffles from the limestone soil, the earthy aromas of garlic and parmesan are immediately apparent to Sean. He has uncovered the perfect wild harvest for his challenge – now it’s time to create a special dish to match the Wild Valley Pinot Noir.
Surrounded by majestic North Canterbury landscape, Sean gets to work creating a truffle fonduta with fresh damper. First, he creates his damper mix; a simple bread recipe using self-raising flour, salt, sugar and water. Placing the damper into a pot over an open fire, he starts on the fonduta; a traditional Italian cheese fondue made from milk, cream, semi-soft cheese and truffle-infused butter. Sean retrieves his freshly-baked bread from the fire, adding a liberal serving of the warm fonduta, topped with a generous grating of Gareth’s wonderful wild white truffles. Overlooking the Limestone Hills, Gareth and Sean relax to enjoy the fruits of their labour, complemented by a glass of Stoneleigh Pinot Noir.