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Winter Warmers

Winter Warmers

Saturday, 01 June 2013

Winter used to be celebrated with great communal feasts and Fremantle Markets is bringing back this age-old tradition with its own wintry Market Feast every Friday in July and August. Starting on this coming Friday, 5 July, the Market Feast will be a weekly event from 4pm – 8pm, filled with warm winter food and an invitation to bring your own wine to enjoy along with your meal.

 

Taking inspiration from winter solstice celebrations, our Winter Feast will savour the best things about this timeless tradition: hearty food, fine wine, fresh produce, and a great evening enjoyed with good music, friends, family and the community. Come let us tempt you with some of the best food from our stallholders, including Mexican street food, Paella, crepes, Japanese, Bratwurst, Turkish, Louisiana comfort food, and much more.

 

And as if that isn’t enough to awaken your winter tastebuds, we have an extra treat coming in July: The 2013 Fremantle Markets Truffle Festival, taking place on the weekend of 13 and 14 July, 2013. To help you enjoy this festival even more, we’d like to introduce you to this highly prized food, and tell you all about it. The truffle is an edible fungus and a unique food that is particularly suitable to chilly nights and winter feasts. While the truffle forms in the soil in the spring months, it matures and ripens in the winter months, emitting that famous aroma that is prized in many winter dishes. Its smell has been described as similar to forest earth, conjuring many pleasant images of chilly nights spent in cosy cabins in the woods.

 

The truffle has a long history and has captivated people ever since the ancient Egyptians ate it cooked with goose fat. During the antiquities, they were considered a great delicacy, much like today. Due to their exotic smell, they became linked with all sorts of myths and beliefs, including the idea that thunder helped create them underground. In the middle ages, these myths became even more imaginative, with many believing that the sensuality of the truffle was sorcery itself – in those days, truffles were often called “witch’s fares”. Luckily, the Renaissance redeemed the truffle from witchcraft and secrecy, where it made many appearances on the tables of royalty and nobility. And the truffle has recently travelled as far as Australia, where it is cultivated and harvested in our own back-yard during our winter months of June, July and August.

 

The famous English author William Makepeace Thackeray once described the allure of the truffle in these words of warmth, fire and heartiness: “Presently, we were aware of an odour gradually coming towards us, something musky, fiery, savoury, mysterious, – a hot drowsy smell, that lulls the senses, and yet enflames them, – the truffles were coming.” The truffles are in fact coming to Fremantle Markets, and just in time to warm our senses during these cold winter days and nights.

 

We’re excited about our Truffle Festival, because we will be showcasing the best truffles from around Australia, proving that this great European delicacy has found its new home within our own Australian soil. So to give you a heads up on all things truffles, here’s our mini-guide to some of the truffle varieties:

 

Perigord Truffles: Named after the French south-western region of Périgord where it originally grew, the Perigord Truffle is considered to be one of the finest varieties of black truffles. Its smell has been described as a mixture of wet soil and roasted fruits, while its taste compared to pepper in the mouth. French author Alexandre Dumas once called Perigord Truffles “the gastronome’s holy of holies”, and he wasn’t wrong!

 

Burgundy Truffles: Traditionally harvested in southern Italy, Burgundy Truffles have an intense chocolatey and hazelnut aroma, with a stronger taste than Perigord Truffles. They taste best raw and are often served as shavings over egg and pasta dishes.

 

White Truffles: More yellowy in colour than a pure white, these truffles have a distinctive flavour, similar to garlic. They are also strongly aromatic and musky, however this intense smell tends to fade quickly. They are best eaten fresh after they have been selected and harvested to maintain the richness of their aroma. These truffles are rarer and pricier than black truffles, and are a true luxury food.

 

Want to find out more about truffles? Then come and try the delicious truffle for yourself at our Truffle Festival – don’t forget to read all the details about the Festival and call Natasha on 0401 537 447 if you’d like to book tickets for the very special long table dinner on the evening of the 13th. Hurry and grab your tickets, as this event will be a popular one!

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