A lavish start to your weekend; a four-course feast of seasonal produce and freshly unearthed truffle. Scott Brannigan sets you up for a winter's day.
You're in good hands with Scott Brannigan of Fremantle's Bread in Common. The ultimate way to way to kick off a day in the Festival Village, the menu will be brimming with seasonal Southern Forests produce, freshly unearthed truffle, sparkling wine and locally made juices. Special Guest MC Anna Gare.
Your ticket allows access to the Festival Village all weekendso once breakfast is done, you're free to enjoy the weekend's activities.
ACCESSIBILITY: Wheelchair accessible. Please advise at time of booking.
GROUP BOOKINGS: Please make your booking in one go so we can seat you together.
WEATHER: The event is undercover in a heated marquee / permanent building combined with an open air grassed area for gathering by the fire.
ALLERGIES & INTOLERANCES: We will do our best to look after those with allergies and intolerances but you must tell us at least 3 weeks in advance (see checkout question or email) ... we can't make guarantees. Don't leave it to last minute as we don't like to disappoint. Please be advised that as we use one central kitchen, traces of allergens may be present. If you have a nut allergy, please be advised that we cannot guarantee a nut free environment and traces may be present. Lots of nuts are used at Truffle Kerfuffle (truffles form in the ground off hazelnut and oak trees).
VEGETARIAN, VEGAN OR PREGNANT?: We will do our best to look you but you must tell us at least 3 weeks in advance as it takes longer to plan (see checkout question or email). Please be advised that as we use one central kitchen, traces of restricted foods may be present and we make no guarantees.
Seating will be in long table format, conviviality is the norm! Opportunity to gather outside by the warmth of the fire.
Food will be down to earth and generous, suited to the winter and country environment. Seeking inspiration from their journey in the region our guest chefs will create an experience unique to to the festival, rather than try to re-create their restaurant.
A set selection of coffee, tea, local juices and sparkling wine will be matched to the menu.
CAN I SEE THE MENU? NO! WHAT??
It doesn't exist yet! Our guest chefs are already dreaming of what they will do with all those beautiful truffles ... but because they use only the best seasonal produce, most of it farm direct, the menu won't be locked in until just before the event. We think this keeps it exciting and hope you do too!
TELL ME ABOUT THE INGREDIENTS!
Never experienced black truffle before? You're in for a treat; pungent and earthy, it has an intoxicating aroma that uniquely it's own. The Australian truffle season usually starts in mid/late May but really starts to hit its stride in mid June so Truffle Kerfuffle is the perfect time to celebrate the harvest!
We love giving you a taste of our region. We do our best to ensure that 90% of ingredients at festival dining events, masterclasses and experiences are from the Southern Forests (Shire of Manjimup) or immediate borders. In the days leading up to the festival, farmers and winemakers will be rocking up to Fonty's Pool, utes laden with beautiful, just picked ingredients and cases of wine. And in many cases, the chefs will head out the farms themselves. Last minute menu changes have been known to happen when a chef discovers the produce!