A PIONEERING bevy of truffled Tasmanian goodies is in for a baptism of fire.
Truffle-infused sea salt, olive oil, shortbread, honey, and mustard will debut at the Melbourne Truffle Festival next month - despite culinary trailblazers Tamar Valley Truffles having little chance to taste-test the products.
Farm manager Marcus Jessup said yesterday's stall at Harvest Launceston would be the only Tasmanian appearance for the Tamar Valley gourmet truffle range before it was spruiked to larders around the world.
"The risotto and olive oil has been pretty well received," Mr Jessup said.
"But things like the truffle honey ... it hasn't been road tested as thoroughly, so to speak.
"It'll be interesting to see what kind of reaction we get over in Melbourne."
Tamar Valley Truffles marketing manager John Bailey said the latest foray into truffle crossovers came from successful foodie partnerships across the state.
The truffle-infused olive oil was produced in tandem with the Caccavo family in the Coal Valley, the salt with Tasman Sea Salt on the East Coast, the mustard with Tasman Gourmet Sauces, and the truffled bush honey and creamed truffle honey with apiarist Lindsay Bourke.
Mr Bailey said he hoped the truffle shortbread and risotto, as well as Tamar Valley's existing truffled brie, cheddar, and butter products, would further complement his farm's export of fresh truffles to New York, Japan and Hong Kong.
"Our truffles are sent around the world - and this is a great way to keep some of the exclusive product close to home."
Tamar Valley Truffles produce the Black Perigord Winter Truffle at its eight-hectare Stephensdale farm, just outside Launceston.
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