Deloraine’s truffle farm siblings, Henry and Anna Terry, set a high benchmark for group two on My Kitchen Rules at their instant restaurant.
Subscribe now for unlimited access.
$0/
(min cost $0)
or signup to continue reading
The pair produced judge Manu Feildel’s favourite dish in nine seasons of MKR and scored two perfect 10s from Manu and judge Pete Evans for a whipped brie with truffle and eschallots entree.
They also received eights and nines for a truffle mash and venison main course and sixes for a crumble dessert to score higher than all of group one.
Meander Valley Mayor, Craig Perkins, congratulated the pair on their performance on the national ratings juggernaut which took TV cameras to their picturesque family home. He said the Terry family made a big contribution to the community as truffle pioneers.
Henry and Anna belong to one of the state’s pioneering truffle families. Their father Tim was the first to grow black truffles in Australia and young Henry was there when the first truffle was harvested in 1999.
Lifelong farmer, Tim, learnt from the French about truffles but had to innovate to develop a system to grow them on the other side of the world. The rare subterranean fungus which grows under trees and costs between $2000 to $3000 per kilo has been dubbed black gold.
