Wow! We have been fortunate enough to have not only been invited but also be part of the delicious menu of MICHELIN Star chef Holger Berens in honour of the official seasons opening event for the Australian winter truffle.
Gourmet-expert Ralf Bos hosted an exclusive event at the star restaurant with a selected group of guests from Germany and Australia.
Shane Styles from THE TRUFFLE & WINE CO. presented delicious black truffles and explained: “When we first started, nobody in France wanted to talk to us – they said: ‘What do people from Australia know about truffles?’ In our first year, we found one truffle. Now we are the biggest and most successful truffles company in the world. This year we are looking at a record year of hopefully 5000 kg finest black truffles!”
Shane really enjoyed our beer and said with a big smile: “I think it is amazing to drink beer with a red meat dish, it was very smooth and elegant. I felt myself holding the beer and swirling it like a wine, it was that smooth. I’d love to take some with me to Australia. I would certainly drink this beer again with our truffles.”
As he is headed for Hong Kong, we of course recommended he’d check out our partners and friends at Fook Lam Moon.
Ralf Bos hailed the Australian truffle as one of the best in the world. “There is an old saying that everything that touches truffles is wonderful”, he said: “Our 1st BOS command is: you have to grate enough truffles over every dish so you cannot see the dish underneath anymore.”
The 4-course menu had an excellent drinks accompaniment, and when it came to the main dish, Ralf showed his honest and biggest smile. He explained how he first learned about Neuschwansteiner and said ‘Germany doesn’t need another beer’. “However I have very much changed my mind. This is not a normal beer. It is fabulous; it fulfils all criteria in my mind to be the best beer in the world!”
When the guests, including two MICHELIN star chefs, top-gourmet experts and media as well as celebrity musician Helmut Zerlett, tasted their first sips, all faces around the table lit up and smiled.
Soon enough, the first guests asked for “refills”, even before the main course was served: Venison from Hunsrück, braised in truffles/leek/potato foam – a delicious composition by Holger Berens, who smiled and said: “Now I’d like to drink some of this nice beer”.
