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For our Foodie Fields of Winter, chef Brigid Kennedy put together a true Fungi Feast – an inspired seven-course degustation celebrating the rich and aromatic flavours of local truffles and mushrooms, in the company of artisan producers.

Guests dined on indulgent fare such as grilled Loch yabby with caramelised oyster mushroom and shallot glaze, French onion soup with panko crumbed truffle brie, crisp pork belly with soy-glazed shiitake mushrooms, and milk-braised Loch beef with Jerusalem artichoke and truffle shavings. Each course was paired with a matching local wine or spirit.

We showcased specimens of Black Perigord truffle – the black diamond of gourmet ingredients – from two unique regional terroirs, with diners invited to savour the subtle difference in flavour between the two.

We’d like to thank all our speakers for sharing their experiences and insights into their craft:

• Robertson truffiere Samantha Appel on the trials and triumphs of truffle growing
• Dr Noel Arnold from Li Sun mushrooms sharing tales from the train tunnel
• local boutique winemaker Katrina Hill from Far Ago Hill Wines
• Valero Jiminez presenting his single malt whisky from Joadja Distillery.