Crisp Manjimup mornings and sunny blue skies attracted thousands to Fonty’s Pool over the weekend for the eighth annual Truffle Kerfuffle that celebrates the region as the heart of Australian truffle country.
The weekend consisted of over 20 events and saw historic Fonty’s Pool transformed into the Truffle Kerfuffle Festival Village with a huge marketplace showcasing the Southern Forests produce, free talks and cooking shows, intimate masterclasses and dining events with chefs Mark Best, Bruno Loubet, Sam Aisbett, Guy Grossi and Marianne Lumb.
Wine education sessions, kids cooking classes, truffle dog demonstrations, live music and activities met the foodies who travelled from within WA and interstate to experience the earthy delicacy.
About 32 kilograms of Manjimup truffle was served, over 1,400 people attended dining and wine events, 450 people ventured out on truffle hunts and more than 6,000 people participated in this year’s Truffle Kerfuffle.
Truffle Kerfuffle festival director Max Brearley said it was the biggest festival to date with the majority of events sold out.
“Our drawcard is the quality of the black truffle that comes out of Manjimup. It has a reputation as some of the best in the world, and this is not just drawing festival goers, but also some of the world’s best chefs as well.
“They’re excited to be part of this not for profit festival that has real heart. We’re very excited about the coming years and building on our already stellar alumni.” Brearley said.
President Jeremy Beissel said it was a huge effort to make the festival happen each year.
“From the work that goes on to ensure that talent are aligned with what this festival is about, to mobilising volunteers who aren’t just local, it’s a huge amount of work.
“We have chefs driving from as far as Esperance to pitch in for the weekend and even volunteers from Singapore. It’s a special event and it happens because our people are passionate about what we’re doing here,” Beissel said.
London chef Marianne Lumb said that she had been amazed by Manjimup. “It’s been a weekend of ‘pinch myself moments’ because I love truffles so much and to be here on Planet Truffle is just, it's a dream come true. Having Bruno and Mark to cook alongside has been awesome, they're such fun and their energy is amazing,” Lumb said.
