A loud and proud advocate for chefs to approach premium ingredients with the humility to let them shine, Fast Ed Halmagyi is excited to get this conversation going with foodies who book for his truffle masterclasses at Viva la Truffle.
As someone who spends a quarter of his year visiting farms all over Australia, getting to know ‘the best of the best’ growers, for the Royal Agricultural Society President’s Award, Ed is awed by the bright future being forged for Australia’s Truffle Industry. “It’s such a dynamic industry, like no other in Australia, with potential to not only sustain regional jobs and revenue well into the future, but to radically transform the way Australians whole approach to farming is viewed on a global scale.”
“I’m a born storyteller who gets a kick out of unearthing that narrative about a food product that you can really chew down into. With truffle, you need only scratch the surface to get to the really good stuff.” Ed is keen to share what hes discovered about truffle on his travels through Europe, Asia and Australia; like the thrill of his first Highland hunt and scratching loose a sizeable truffle, only to have the grower declare it in need of further ripening and bury it again. “Who knew? That’s the sort of understanding and appreciation you gain for an ingredient ONLY by getting time with the grower.”
Getting with growers and chefs ‘in the know’, like Fast Ed, is what Viva la Truffle workshops are all about. Don’t expect the winemaker, the chef and grower to agree on everything. “That’s the beauty of getting hands-on with people who are absolutely passionate about what they do. You challenge one another and new ideas or better ways of doing things always result.”