Food lovers, wine connoisseurs, chefs and producers converged on Manjimup at the weekend to celebrate some of the best food, wine and produce Western Australia has to offer. More than 4800 people walked through the gates at Fonty’s Pool for the 2023 Truffle Kerfuffle festival from Friday to Sunday, undeterred by the mud and rain to experience the wonders and delights of the ultimate annual winter getaway. Guests were treated to more than 48 culinary events centred on the region’s gourmet delicacy, including long-table dinners, masterclasses, cooking demonstrations and tastings, as well as several pop-up events at restaurants, farms and orchards across the Manjimup and Pemberton area. Festival chair Jeremy Biessel said after the event was cancelled last year because of uncertainties from the pandemic, he was beyond thrilled that a safe and successful Truffle Kerfuffle festival was staged. “It’s always hugely rewarding to see Truffle Kerfuffle come to life and see and hear the flow on benefits it has for the community and local businesses,” he said. “Truffle Kerfuffle is a celebration of our truffle industry and all the amazing agricultural products grown in the Southern Forests and Valleys. “It shines a bright light on our fantastic community.” The 2023 Truffle Kerfuffle was the most-purchased event from the Moshtix website during its first week on sale this year, with Colin Fassnidge’s Saturday night long-table dinner selling out in under two hours when tickets went on sale in April. Fassnidge said he has never seen so much truffle in his life. “Truffle Kerfuffle has been really great,” he said. “Not only did I get to use as much truffle as humanly possible, but I cooked with incredible produce from the region — parsnips, potatoes, pumpkin, pasture-raised chicken, pork, marron and more. “I did my first truffle hunt at Australian Truffle Traders which I loved — so many truffles in the orchard, it’s like an ATM! “I was impressed with Hound and Hunter and what they are going there — David Coomer gave me a taste of his miso straight from the barrel, and I loved it so much I put it in the truffle butter for the chef’s cabin.” Chef Jake Kellie said he has never had a cheering rockstar reception from what he experienced at Truffle Kerfuffle. Chef Melissa Palinkas said it was a privilege to be a part of the festival and chef Analiese Gregory said it was a highlight to be able to use copious amounts of truffle. More than 50kg of Manjimup truffle was served at long-table dining events, as well as in the Chef’s Cabin masterclasses and throughout the Festival Marketplace, just minutes from where they were unearthed.