Acclaimed chef Jake Kellie’s love of truffles brings him to the heart of the Australian truffle country

An acclaimed chef is “really looking forward” to visiting Manjimup for the annual Truffle Kerfuffle where he will showcase Southern Forests produce in a multi-course brunch. Jake Kellie — former head chef of the acclaimed Burnt Ends in Singapore and co-owner of Adelaide’s first open-flame restaurant Arkhe — first tried truffles as an apprentice at Aria in a simple scrambled eggs on brioche. “The first time I caught a whiff of truffle aroma, every time I smell it, I get a good kick, they smell beautiful,” he said. Since then, he has loved the smell of truffles and has made a point of using David Coomer’s truffles from a small family owned and operated truffle orchard in Manjimup for the last seven years in his cooking. “I am the sort of person who would walk over hot coals to get to truffles. “My friend Max Veenhuzen used to hand deliver truffles to me when I was in Singapore. “I always know when David’s truffles are in the kitchen, the aroma wafts through the kitchen and they are always exceptionally high quality.” The San Pellegrino World Young Chef of the Year Award winner for South East Asia in 2018 said his favourite way to use black truffles was in a truffle risotto with emulsified smoked bone marrow he had on the menu at Arkhe last year. “The season has just started and we sold 80g-100g of truffle on the weekend which is great,” he said. “Remembering that people in Adelaide are getting used to fresh truffles and their aroma.” It will be Mr Kellie’s first time in Manjimup — the heart of Australian truffle country — and first time meeting Mr Coomer. “I’m really looking forward to visiting the area for sure and meeting the local producers,” he said. “I’m also keen to visit Blue Ridge Marron, we used their marron at Burnt Ends and at Gourmet Escape. “Honestly, I’m honoured to be asked and excited to be coming.” Those attending Mr Kellie’s event From the Forest Floor on the Sunday can expect a delicious gourmet experience, featuring a few special items from his Adelaide restaurant such as his house-made lardo, truffle brie and grilled fig jam. “I’m super pumped to be involved, I am looking forward to getting down to Manjimup and cooking for everyone,“ he said.