Chef Alain Fabreques dishes chopped truffle over his signature truffled eggs
Last weekend, my darling wife S and I skipped town to check out a festival that we’d only recently heard about, but which we knew we simply had to attend. The Mundaring Truffle Festival, held in a small suburb just 30 minutes drive from Perth, Western Australia, is a gustatory celebration of the Black Perigord Truffle. The Festival’s official literature describes it rather perfectly: “For one glorious, over-indulgent weekend during the height of the West Australian truffle season, the picturesque hills community of Mundaring transforms into a bustling Festival village filled with truffle-themed events, an open-air produce market, the annual Perth Hills Wine Show and much, much more.” The Festival, which took place 8-9 August, also happened to coincide perfectly with Singapore’s National Day (long weekend) holiday. Perfect timing for us.
The Mundaring Truffle Festival is in its third year and while marketed primarly domestically, it is begining to attract foreign visitors like S and me. This year, the Festival attracted over 25,000 people, which more than doubled last year’s attendance numbers. I can only imagine how massive and well-attended this Festival might become over the next 5-10 years. It has the potential, if it’s growth is planned and managed well, to become one of the most exciting and leading food festivals in the region.