Mission Impossible Poutine
Updated: Aug 19
When some fresh cheese curds and black truffle once met in my little Aussie kitchen, this little glamour poutine shot and a magic-tasting moment was made!
Homemade Truffle poutine, ho.my.god. I think I’ve been very lucky to improvise, photograph and taste this one. This was only a sudden experiment, on a sunny winter day as part of my first photo session with poutine...! The fact that Québec cheese curds are tough to find outside our belle province meant this was a really rare chance I couldn’t pass up. For this photo, taken at home in Tumbarumba, we were back from a little two hour drive to taste and bring home some cheese curds from a new artisan cheese shop (fromagerie) as at that time they had poutine on their menu. The cheese was refrigerated so the “squeakyness” effect had disappeared (this cheese, at its best, is freshly made at room temperature and only lasts 24h). But I have to admit, those were the closest to the real Québec cheese curds I’ve tasted so far in Australia. If you are in Québec, that unique cheese is not rare and expensive at all… but freshly hunted truffle is. Black Perigord truffle is not suitable for the coldest winter conditions like in North America and would more likely be imported from France. Truffles and mushrooms are cultivated in the Snowy Valleys region but sadly bushfires devastated some of the farms. I was swapping photography work and some products with a grower a couple years back so that was a lovely opportunity for experimentation. Both fresh truffles and cheese curds have a very short life, so that made it all very special getting those two ingredients at the same time. Hopefully some day a local chef will be inspired to take that challenge! I’ll accept the invitation for tasting FOR-SURE.
Photography and "Mission Impossible Poutine" creation © Bottle and Brush Studio 2018
Stay tuned for all recipes in my upcoming book!