The Truffle Cookbook published by Rodney Dunn »

The founder of The Agrarian Kitchen shows us how to cook with these earthy delights

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The Truffle Cookbook by Rodney Dunn

The Truffle Cookbook by Rodney Dunn [©Penguin]

Hunting for truffles -  Perigord Truffles of Tasmania
Specially trained truffle dogs are used by Perigord Truffles of Tasmania
The Wine and Truffle Co, Manjimup, Southern Forests, Western Australia
A fresh black truffle from Perigord Truffles of Tasmania


In his second cookbook, Rodney Dunn, former food editor and founder of The Agrarian Kitchen in Tasmania, celebrates the truffle. In addition to over 60 lush, comforting recipes, Rodney gives a fascinating insight into the Australian truffle industry and practical advice on buying, storing and cooking with truffles.

While truffles are becoming easier to source, there is still not a lot of advice out there on how to cook them, and so began the idea for The Truffle Cookbook, the first of its kind. The Agrarian Kitchen has celebrated truffle season every winter since its inception, and Rodney is passionate about encouraging everyone to get as hands on at home.

Featuring over sixty truffle recipes across cheese, soups, pasta, seafood, meat, vegetables and desserts, including potato croquettes stuffed with truffle butter, seafood and truffle risotto and truffled custard tart, Rodney shows us how to make delectable truffle recipes in our own kitchens.
Incorporating informative chapters on the truffle industry, different varieties and buying and storing truffles, and displaying striking photography by Luke Burgess, The Truffle Cookbook is not only your go-to truffle bible, but also a thing of beauty to behold.

Harvested in winter, truffles have an intense earthy flavour that works particularly well with indulgent ingredients such as cream, butter and cheese. Rodney's recipes are lush and comforting – just the thing for cosy meals at home – and once you start experimenting, you'll be surprised at how many dishes can be enhanced by this inimitable fungus.

As Rodney firmly believes, there is no such thing as too much truffle.

About the author

Rodney Dunn grew up on a farm in rural New South Wales. During his chef apprenticeship he worked under Tetsuya Wakuda at esteemed Sydney restaurant Tetsuya’s, before moving into food media. He has since developed recipes for Australia’s best food magazines and worked as food researcher for the Better Homes and Gardens television program. In 2004 he joined Australian Gourmet Traveller as food editor for the next 11 years.

In a quest for flavour that only the simple life could bring, Rodney and his family left Sydney in 2007 to start up The Agrarian Kitchen in Tasmania. The farm-based cooking school in the Derwent Valley allows Rodney to indulge his passion for all things food by growing fruit and vegetables, raising pigs, milking goats and keeping honey bees. And of course to share this bounty with his students in the form of cooking experiences, including butchery, smoking, wood-fired cookery, baking and preserving. His first cookbook, The Agrarian Kitchen, was published in 2013.

The truffle cookbook by Rodney Dunn is published by Penguin (2016, NSW, HB, 176pp. RRP A$59.99). It is available at good bookshops and can be found online via » 

Our review will be coming shortly. Meanwhile, scroll down to read more about truffles, truffle festivals, producers and recipes. 


  • Derwent Valley (TAS)

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June 11th, 2016
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