Recipes

Functions at Podfood Pialligo Restaurant Canberra

Truffled barley porridge, truffle ice cream

1kg truffle infused pearl barley
3kg truffle infused milk
1ea vanilla bean
2 cinnamon quills
150g maple syrup
200g brown sugar

1.5kg truffle infused milk
300g truffle infused cream
390g caster sugar
175g egg yolk (from truffle
infused eggs)


The pearl barley and eggs are stored in an airtight container with truffles for 7 days in advance. The milk and cream have truffles submerged in them 48 hours in advance. The truffles are then rinsed and dried off for further use.

Barley can then be soaked over night in the truffle infused milk. To cook barley, combine all ingredients in a pot and simmer on medium heat for about 30-35mins, or until barley becomes ter.

To make ice cream, combine milk and cream in a pot, and scald (bring to about 80°C). Whisk to-gether sugar and egg in a bowl, and temper with milk and cream. Place over a double boiler, and stir constantly until custard mix reaches 82°C.

Pour ingredients into a mixer and slowly add liquid nitrogen until firm and chilled.



Cauliflower and truffle soup

4 tbsp extra virgin olive oil
2 garlic cloves, finely chopped
1 white onion, finely chopped
20g Truffles from French Black
truffles of Canberra
100 ml dry white wine
1 large potato, chopped

1 cauliflower, cut in florets
salt and pepper, to taste
1 litre chicken stock
1 bay leaf
100 ml pouring cream
ground nutmeg, to garnish
finely chopped truffle, to garnish


Start this recipe 4 hours ahead. Infuse the cream and stock with a 20-30g piece of truffle (this truffle can be used later for another dish or grated over the top to garnish).

Heat the olive oil in a large saucepan over medium heat. Add the garlic and onions and cook for 2 minutes or until the onion softens. Add the cauliflower, stirring for 1 minute. Season with salt and pepper.

Add dry white wine and reduce liquid by half.

Add the stock, cream and bay leaf and bring to a boil. Reduce heat to low and simmer for 20 minutes or until the cauliflower ter.

Remove from heat and set aside to cool for 5 minutes. Remove and discard the bay leaf. Using a stick bler, bl all the ingredients until a smooth, thick soup results. Pour through a fine sieve.

Microplane truffle into soup.

Garnish each with a sprinkle of nutmeg and truffle to serve.



Roast Portobello mushroom

8 medium sized portobello mushroom
4 garlic cloves
10 sprigs thyme

200ml Olive oil
150g truffle butter
salt to taste
black pepper to taste


Perheat oven to 200°C.

To make truffle butter, use a microplane grater and grate 8g truffle into 150g soft butter and use a fork to mix together, gently, without whipping the butter too much.

Finely chop garlic and thyme leaves and stir in olive oil.

Peel the skin from the tops of the portobello mushrooms and tap the stem off, reserve these to make the mushroom cream.

Use a little of the olive oil mix to grease the base of a roasting tray and place the mushrooms gill side up on the tray.

Evenly drizzle the oil over the mushrooms, place a 20c piece size knob of truffle butter in each mushroom cup and season each mushroom liberally with salt and freshly cracked pepper and roast in oven for approx 10 minutes, or until just ter.

Mushroom Cream

200g champignon (button mushrooms)
reserved mushroom peel and stems from roast portobello mushroom
3 small eshchallots

2 cloves garlic
4 sprigs thyme
150ml Tawny port or madeira
300g cream
salt to taste


You will need an iSi cream whipping siphon for this recipe.

Finely slice button mushrooms, eschallots, garlic and thyme.

Heat a large based sauce pan with enough olive oil to coat base and add sliced mushrooms when oil is at almost smoking.

Saute both sets mushrooms until golden brown all over (if your pot is not large enough, do in several batches), then reduce heat to low and add eschallots, garlic and thyme.

Gently cook out ingredients until translucent and cooked through.

Add port and reduce the liquid by 3/4. Add cream and bring to boil, season with salt. Transfer cream to upright bler and bl until smooth, check for seasoning. Pass through a fine sieve.

At this stage the cream is poured into a cream whipping siphon and charged with 1 NO2 bulb to make a light mushroom cream. If you don’t have a whipping siphon, the cream can be used as a sauce.

Kale

1 bunch kale
2 small eschallots, sliced finely
1 clove garlic

50g truffle butter
1/2 lemon juiced
salt to taste


Using a sharp knife, remove the leaves from the kale stems.

Boil kale in lightly salted water for 30 seconds, then transfer to a container of iced water to stocking and retain colour.

When ready to serve, gently cook eschallots and garlic on low heat in pan with truffle butter, once cooked, add kale and lemon juice and just heat through, season with salt.

Truffled Cow Curd

200g fresh white cow curd from “The Cheese Project”
10g fresh truffle

salt to taste


Using a microplane grater, grate truffles into a mixing bowl with cow curd and a generous pinch of salt, beat using a paddle attachment until light and smooth.

Transfer into a piping bag for further use.

Fried shallots

3 stalks green shallots

500ml vegetable/deep frying oil


Remove root and the top half of the green from the shallots with a knife.

Finely slice shallots into rings and fry in oil at 120°C until golden and crispy, drain and let cool on paper towel.



Truffle winter grain porridge, local honey & rhubarb, truffle local curd

850g truffle infused pearl barley
50g black wild rice
50g brown rice
50g Arborio rice
600ml truffle infused milk (a little extra for just in case)

1ea vanilla bean
2 cinnamon quills
30ml maple syrup
50 brown sugar


The pearl barley and eggs are stored in an airtight container with truffles for 4 days in advance.

The milk and cream have truffles submerged in them 12 hours in advance. The truffles are then rinsed and dried off for further use.

Barley can then be soaked over night in the truffle infused milk.

To cook barley & grains combine all ingredients in a pot and simmer on medium heat for about 30-35mins, or until barley becomes ter.

Poached Rhubarb

½ Bunch Long thin rhubarb
150g sugar

50ml water


Clean and peel rhubarb keep all the trimmings and peel to infuse sugar syrup.

Stain out peel and simmer rhubarb till just ter (DO NOT BOIL) this will cause the rhubarb to break apart.

Local Cows Curd

150g local curds
10g truffle Canberra French
Black Truffles

30g sugar
pinch salt
Vanilla bean


Grate or mircoplane truffle into cows curd with sugar, salt & vanilla, whip with a electric mixer or kitchen aid if these pieces of equipment are not available you can use a whisk or wooden spoon and beat till smooth. Serve using a piping bag or spoon.



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BREAKFAST - Weekends from 8.30am to 10am
LUNCH - Wednesday – Sunday  from 12pm to 2pm
DINNER - Thursday – Sunday  from 6.30pm to late

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