On The Plate : Chef Keith Yam on his approach to working with Australian truffles.

This week, TUBER by Umberto Bombana joined the Australian Truffle season with an exclusive one-night dinner showcasing premium Australian Black Truffle. 

The event demonstrated how this prized ingredient can be featured across multiple courses in contemporary fine dining. 

We caught up with Chef Keith Yam to discuss his approach to working with Australian truffles.

Chef Keith Yam

When did you first find out about Australia Truffles, what was your first impression?

I first encountered Australian black truffles 20 years ago while working with Chef Umberto Bombana. My initial impression was that the aroma of these truffles -  incredibly rich, and their flavour unique, sparking a strong interest in their culinary applications.

⁠What is so good about truffle anyway? Why do you like them?

Truffles add a luxurious depth of flavour to dishes. I love their intense aroma and the way they transform simple ingredients, making any meal feel special.

What is your favourite ingredients and dish to prepare with truffle?

In my mind always:
Egg - Truffle brings out the rich and creamy flavor.
Potato - The earthy flavor of truffles complements the starchy, buttery notes of potatoes.
Root Vegetable like carrot, parsnips with shaved truffle - the sweetness balances the umami of the truffle, creating a harmonious dish.
Oily Meat - The fat in oily meats carries the truffle flavor well, making dishes like truffle bacon or truffle-infused sausages incredibly rich.

Brittany Turbot, mushroom,Australian black truffle