Truffle Recipes

Winter harvested, then hand sliced and freeze-dried to seal in the unique flavours and aroma of fresh truffle.

Enjoy a cuisine experience all year around. For the best results serve on hot or warm food. NZD pricing and ordering details are available here.

Truffle Ravioli

• 400 gams of three cheese (or similar) Ravioli
• 1.5 litres of game, chicken or vegetable consommé
• 50gm parmigiano reggiano, finely grated to serve
• 1 tbsp (firmly packed) flat-leaf parsley, finely chopped
• 5gm River Road Truffle Slices

Heat the consommé to simmer. Then bring a large saucepan of salted water to the boil and cook the ravioli for the recommended time (3-4 minutes) until al dente. Drain the ravioli. Distribute the hot consommé evenly between 4 warmed serving bowls. Carefully place the ravioli into each bowl. Sprinkle with the parmigiano, a little parsley and the truffle slices. Serve immediately with warm baguette.

TRUFFLE OMELET Serves 3 people

• 3 eggs
• 2 tbsp pouring cream
• 20gm unsalted butter
• 5gm River Road Truffle Slices

Using a fork, lightly whisk eggs and cream in a bowl and season to taste with sea salt and freshly ground white pepper. Melt butter in an 18cm non-stick frying pan over medium heat until foaming, add egg mixture and cook for 3-5 minutes, using a fork to push edges into centre of pan and allowing uncooked mixture to run to edge of pan, or until base and edges are just set. Remove frying pan from heat. Stand for 1 minute. Add half the truffle slices then fold omelette and cut into thirds. Garnish with the remaining truffle slices, transfer to a plate and serve immediately.

• 1 camembert, ripened
• 30ml extra virgin-olive oil
• 25gms of fresh walnut halves
• 5gm River Road Truffle Slices
• 1 ramakin, large enough to fit the whole camembert
• 1 fresh baguette to serve

Evenly slice the camembert through the centre to create two equal rounds. Place the bottom slice in the ramakin. Add 4gm of truffles slices to the centre and cover with the remaining camembert. Drizzle with the extra olive oil, sprinkle with the walnuts halves and bake at 160°C for 15 minutes. Garnish with the remaining truffle slices and serve hot with baguette.


River Road Fresh Truffle Butter on rye bread toast or barquette. Yes as simple as that - a gourmet treat. Serve to your guests with a glass of fine wine.

Chef Hannes Bareiter’s dishes

See Chef Hannes Bareiter’s (Ttī, St Clair, Dunedin) dish below, using crispy egg, birch bolete, spinach, potato foam, bacon and River Road Freeze Dried Truffle Slices



Chief Hannes Baretier serves freshly sliced River Road truffles with carpaccio eye fillet, rocket and River Road truffle salt salt flakes


Chef Hannes Baretier adds fresh truffles to pan-fired salmon, pickled beetroot and salmon caviar.


River Road fresh Truffles shaved over organic Beef Eye Fillet with mustard chestnut relish, shiitake mushroom, daikon radish and dauphine potato crisps

Chef Hannes Bareiter shaves fresh River Road Truffles to melted brie and toasted hazelnuts. Serve with sourdough barquette and a good wine.

Truffle It!