Truffle lovers, get excited, the most decadent winter festival in the state, the Truffle Kerfuffle, is back! 25 to 27 June, 2021 at Fonty’s Pool, Manjimup celebrating our 10th year!
We'll be rugged up and mingling around the fire pit, indulging in long table feasts with generous amounts of freshly unearthed truffles, joining in free cooking demonstrations and tasting the freshest truffles and renowned Southern Forests produce. NOW IS THE TIME to plan that decadent winter escape to Manjimup - a true food & wine lovers’ paradise!
Join in the festivities and be consumed by the heady aroma of truffles at their freshest; go hunting, taste your way through the Festival Village, meet farmers and growers, discover local wine and produce and indulge in truffle laden experiences with world class chefs.
It’s a star-studded line-up in 2021, bon appetit!
French-born Guillaume Brahimi is one of Australia's most popular and acclaimed chefs. He trained under Michelin-starred chef Joel Robuchon in Paris before moving to Sydney in the 1990s. In late 2001, Guillaume won the prestigious contract to take over the flagship restaurant at the Sydney Opera House, Bennelong, and, after a refurbishment, opened this spectacular venue in November 2001 as Guillaume at Bennelong. The restaurant went on to win almost every major accolade in Australian food, as well as international recognition. By 2003, held Two Chef Hats in the Sydney Morning Herald’s Good Food Guide and in 2013, Guillaume and his team regained their three- hat status in the 2014 Sydney Morning Herald Good Food Guide. That same year, Guillaume was awarded Vittoria Legend Award for his outstanding long-term contribution to the restaurant industry. Guillaume at Bennelong had its last service on New Year’s Eve 2013.
In 2009 Guillaume formed a partnership with Crown Entertainment Complex (Melbourne) and open Bistro Guillaume. In September 2012, Guillaume opened his second Bistro Guillaume in Crown Perth. In August 2016, Guillaume opened his own Bistro Guillaume in Sydney’s CBD. When Crown Sydney opened its doors in late 2020, Guillaume was appointed as Culinary Ambassador, building on the partnership and relationship with Crown that now spans 11 years.
Not rest on his laurels, Guillaume has authored two cookbooks (Guillaume: Food for Friends and Guillaume: Food for Family) and is the host of SBS’s food series, Plat du Tour.
Originally hailing from New Zealand’s North Island, and also spending a few years of her childhood travelling remote areas of Australia with her parents, Analiese took up cooking at the age of 15 before graduating with a diploma of culinary arts from Auckland University of Technology. Her extensive CV starts with her time at Logan Brown in Wellington before traipsing across the world to work in Europe’s most prestigious kitchens, including time at 2 Michelin Star venues, The Ledbury and Le Meurice, World’s Top 50 Mugaritz, and revered 3 star restaurant Michel Bras. Back in Sydney, Analiese then spent 5 years alongside Peter Gilmore, heading the team at Quay, at the time it received it’s rating in the San Pellegrino Top 50.
Following her time at Quay, Analiese then jetted off to the deserts of Morocco in 2014, running a pop-up restaurant out of Numero 7. She then joined the team behind ACME in the kitchen in January 2015, before it was decided that they wanted to open a bar reflective of the natural wine bars they encountered in Europe.
It was from March 2016 that Analiese then headed up her own Sydney kitchen at Bar Brose, cooking a menu defined by what she would want to cook for friends if they were coming over for a dinner party.
Countryside beckoned over big city, and having already established strong ties with Tasmania after numerous weekend visits to both friends and producers, Analiese decided to make the seachange in July 2017 to head the kitchen at Franklin.
This now sees Analiese diving for urchin on her way to work, establishing personal relationships with her growers, and preparing produce driven menus at the restaurant.
Awards
When Manuka’s doors quietly opened in 2015 it didn’t take long for the locals to appreciate the delicious, soulful woodfire mastery from chef & owner Kenny McHardy.
Kenny uses his woodfire oven and the open flames to create simple yet innovative woodfired fare. Sourcing local, seasonal produce from our WA growers and producers whilst supporting ethical and sustainable farming. Produce from Carnarvon to the Great Southern, Manuka gives you the best WA has to offer.
There’s a feeling of unpredictability and vulnerability which comes from cooking simply with fire. But Kenny will tell you that’s where the fun begins. The name Manuka comes from his fond childhood memories of growing up in New Zealand collecting manuka firewood at his home on Kawau Island. Hailing originally from NZ, Kenny’s career as a chef began at the age of 14 and has taken him to Michelin starred kitchens in London and to the celebrated Two Hatted Walters Wine Bar in Melbourne. On returning to WA, he fronted the kitchens of The Garden in Leederville, Coco’s Restaurant in South Perth, The Red Herring in East Fremantle and Due South in Albany.
Kenny’s reputation has continued to excel with the success of Manuka Woodfire Kitchen. He and the team have recently been awarded a Chef’s Hat from the Good Food Guide along with coveted spots in Gourmet Traveller and local top restaurant lists. Including #4 in the Top 50 WA restaurants from the WA Good Food Guide.
Aaron Carr, Executive Chef at Yarri Restaurant + Bar, prides himself on creating a menu that can cross the boundaries of cuisine by combining flavours that offer a cutting edge.
Aaron, has been building a reputation for modern Australian flavours at his Yarri restaurant in Dunsborough since 2018. With Yarri he was keen to bring something different and unique to Australia and the South West which prompted his interest in native ingredients not available in traditional European cooking.
Paul ‘Yoda’ Iskov has pedigree as a chef with an impressive resume that includes experience in highly acclaimed kitchens around the world including Vue De Monde (Melbourne), Amuse (Perth), Marque (Sydney), D.O.M (São Paolo), COI (San Francisco), Pujol (Mexico City) and Noma (Copenhagen), many of which have featured in the San Pellegrino World’s 50 Best Restaurants.
Yoda established Fervor in March 2013 with several aims; to respectfully learn about the food of the world’s oldest living culture, to educate diners about native food and to provide a ‘culinary experience you can’t get anywhere else’.
Yoda connects with Traditional Owners and elders and accompanies them onto country to learn about the food that has sustained Australian Aboriginal People for over 60,000 years. The culinary skills Yoda has learned from international master chefs and developed throughout his career are applied to native Australian ingredients, creating feasts that facilitate the connection between Australians and their country through the language of food. He has a great love and respect for the land and endeavours to portray this through his dishes and story-telling.
Since 2014, Fervor has toured northern Western Australia and in 2017, it expanded to include the Northern Territory, holding pop-up degustation dinners in unique, beautiful and often remote locations including salt lakes, ancient gorges, beautiful bush land and pristine beaches.
For over 19 years, Emma’s passion for the wine industry has produced award-winning wine lists across top venues in Perth.As Director of Wine for the State Buildings &
Como The Treasury, Emma’s invaluable insights and industry-wide network enables her to curate unique wine lists and wine events for each of the award-winning restaurants at the State Buildings, including Wildflower, Long Chim, Post, Petition Kitchen and Wine Merchant. Emma also creates world-class experiences for the guests of the 48 room luxury hotel.
For two years, Emma studied under the guidance of Dr Steve Charters, Master of Wine. Since then, Emma has worked as a Sommelier and consulted on various wine lists and menus, earning her recognition through numerous awards.
With her finger firmly on the pulse of the wine industry, Emma has been selected as a judge for the following wine shows:
She was awarded 2017 Sommelier of the Year at the WA Good Food Guide awards and Sommelier of the Year at the 2019 Gourmet Traveller Restaurant awards.
Brendan Pratt joined Vasse Felix in late July 2017. Perth born and trained, his international experience includes positions with Michelin Star Restaurants The Fat Duck and The Ledbury.
Since starting at Vasse Felix, Brendan’s food has evolved to feature wine pairing at its core. The kitchen takes inspiration from the flavour profiles and textures of Margaret River wine and the Vasse Felix winemaking style. This, combined with the superb local produce of Margaret River, has allowed an unmanipulated style to emerge, creating depth and body of flavour through intricate culinary techniques.
“Every week we uncover more of the phenomenal local produce being grown in Australia’s South-West. Margaret River is one of Australia’s leading culinary destinations so to be able to be a part of such a well regarded community, amongst such beautiful produce and scenery is a dream come true.”
Sophie is originally from Cornwall in the UK and has made Perth her home where she is the chef and owner of Taste Budds Cooking Studio.
She has worked for both Jamie Oliver and Rick Stein. And cooked alongside Gennaro Contaldo and Antonio Carluccio. Catered backstage for Adele, Fleetwood Mac, Sting and Paul Simon. Working for Jamie inspired her to open her own cooking school and now she runs classes, team building events and catering.
She loves sharing recipes and ideas and teaching people to cook simple, nutritious meals for themselves and their families.
Sue Lewis is a qualified chef with over 20 years experience working in London restaurants who learnt the art of chocolate making under direction of master chocolatier, Paul A. Young.
Sue moved to Perth in 2011 after falling in love with the climate and people, she then set about establishing her own business in her adopted city.
A regular contributor to Australian Gourmet Traveller, Broadsheet and Taste, renowned journalist, photographer and consultant, Max Veenhuyzen, is a Truffle Kerfuffle staple and your host for the Chef's Cabin series.
Your host for our highly coveted dinners this year, is the incredible Fleur Bainger. With many a string on her bow, Fleur is reknowed food & travel writer, podcaster and radio guest, having contributed to Australian Traveller, Australian Geographic, Escape, Lonely Planet, The Telegraph UK, RAC Horizons and more.
Gord Kahle trained as a chef in Vancouver, Canada, where he worked at a number of restaurants that focused on sustainability and seasonal produce. It was here that Gord’s passion for local cuisine began.
Upon moving to Australia Gord held leadership roles at Harvest, West End Deli, The Crowded House, Cantina 663 & Old Faithful.
As Chef/Owner of Cook & Mason in East Fremantle, Gord developed fantastic relationships with producers of seafood, local farmers and some of the state’s best agriculturalists. He has continued these relationships in his role as Executive Chef of The Heritage Wine Bar and sees it as a privilege to be able to showcase local, seasonal produce in the best possible way for his diners.
Chef/Co Owner of The Humble Onion, Chris Howard, has always loved the simplicity of good food.
Growing up in the UK food was plentiful and delicious, but far from affluent. Hearing stories from his fellow apprentices about eating tortellini at their Nonna's apron strings helped the young Chef dismiss insults of a peasant's palette from his then Exec Chef and embrace the food culture of his youth.
Celebrating humble ingredients over extravagance, Howard has forged a career based on honouring sustainable and ethically sourced produce prepared with care. From his early days at The Greenhouse under Matt Stone to stints at El Public, Cantina 663, Saffire Freycinet and The Town Mouse, Howard headed up the kitchens at Panama Social and North Bird Dining Room before opening his first venue this year.
The Humble Onion is a love letter to Howard's childhood and his memories of Nan's pork pies and Sunday roasts - simple food cooked well that sparked his love of cooking as a young boy.
The food produced by Melissa Palinkas has been lavished with praise by reviewers who describe her food as ‘inventive, fun, smart, original and drop dead gorgeous’.
While she enjoys producing an innovative menu, Melissa prides herself on running a sustainable kitchen at her restaurants, Young George Bar & Kitchen and Ethos Deli & Dining Room, making the best use of every part of vegetables and meats and minimising waste and plastic use. Her ‘nose to tail’ or ‘root to shoot’ approach to cooking means that nothing is wasted - the trimmings of vegetables and meats are used in stock, leftover vegetables are fermented or used for preserves and spent fruit rinds are converted to cocktail bases and house made cordials.
She tries to reduce the carbon footprint of the kitchen by reducing the use of disposable plastics in her restaurant. Sauces are stored in recycled glass jars and the restaurant’s own crates are sent to suppliers to be filled with produce. In 2019, Melissa eliminated 95% of single use plastics at Young George and her second venture, Ethos Deli & Dining Room, which opened in August in 2020, is 100% single use plastic free and features a zero-waste menu.
Melissa’s first kitchen job was at the Brass Monkey in Northbridge. She worked overseas in London and Dublin then took on the head chef role at The Cabin in Mt Hawthorn for 4 years before setting up her first restaurant, Young George, with wife Susan.
Melissa was honoured to receive her first Hat at the 2020 Good Food Guide Awards and to be named the 2019 West Australian Good Food Guide Chef of the Year.
Deb came back to cooking after studying & working in social work for the last 15 years. Previous to that she’s worked locally at Gloucester Ridge, Salitage, Eastbrook Estate (now Lost Lake) and in Perth at Chianti on Collins, La Spiaggia, Blooms in Cottesloe.
SÖÖMA means "to eat" in Estonian. The name pays homage to Deb's family heritage, her fathers love of homemade food and her passion for travel. SÖÖMA offers share plate and tapas style food from all over the globe, including Moroccan, Asian, Mediterranean and Middle Eastern. We are a family run business and we are passionate about food, wine and great service.
Truffle Kerfuffle returns in 2021, marking its 10th anniversary, for an all weekend celebration of one of the world's most luxurious ingredients, fresh black truffles, just minutes from where they are unearthed.
Manjimup is the heart of Australian truffle country with more truffles found here than anywhere in the Southern Hemisphere.
Join in the festivities and be consumed by the heady aroma of truffles at their freshest; go hunting, taste your way through the Festival Village, meet farmers and growers, discover local wine and produce and indulge in truffle laden experiences with world class chefs.
Take a glimpse at last years Kerfuffle.
699 Seven Day Rd, Manjimup WA 6258
Buses will run from Pemberton and Bridgetown to and from the Festival Village. You will need to purchase a ticket to secure your seat.
A FREE shuttle will run from the Manjimup town centre to the Festival Village, return on Saturday & Sunday.