Irish-Australian chef and TV personality Colin Fassnidge can’t wait to enjoy produce in Manjimup

Banksia Bistro executive chef and My Kitchen Rules judge Colin Fassnidge will be joining the Truffle Kerfuffle in Manjimup for the first time later this month. The Dublin-born chef has already sold out his dinner and Chef’s Cabin sessions, and will also be doing a cooking demonstration on the Festival Village stage on Sunday afternoon for those wanting to watch him in action. He said the sold-out long-table dinner was full of food “that will put a smile” on attendees’ faces and made with “lots of love and care”, while the demonstration prioritised fresh produce. “Fresh, local produce are always the essential ingredients and if you’ve ever been to one of my demos, you’ll know that you never know what to expect, I always go rogue!” he said. He noted his first time trying black truffles in his apprenticeship and how he enjoyed using them freshly shaved to enhance his dishes. “I was an apprentice working for Kevin Thornton in Dublin when I first tried truffles and I remember it being an awakening of the senses, I’ve loved them ever since,” he said. “In all my years living here in Australia, I’ve always used Australian truffles and they stand up to the truffles from the rest of the world.” Fassnidge is no stranger to the Manjimup area, having visited previously during his backpacker days. “It will be very different this time, I can afford to eat and I’ll be eating a lot of truffles,” he said. “I love the region, being on the other side of Australia, it does feel different - the flora, the fauna and food, especially the food.” He had recently visited WA for My Kitchen Rules filming a few weeks ago and said he was going to make the most of spending time in the South West. “I’m going to make the most of my free time to relax and eat and enjoy the local produce,” he said. “(I’m looking forward to) going out and sourcing the produce and experiencing my first truffle hunt.” Fassnidge had trained under esteemed French chef Raymond Blanc, then stayed in London for five years before heading to Australia in 1999, where he worked at some of Sydney’s most acclaimed restaurants including Banc and Est. He owned two-hatted restaurant Four in the Hand Dining Room for 11 years as well as the hatted 4Fourteen for seven years.