To be enjoyed at their peak truffles need to be consumed within a week or two of harvest.
The best way to store a truffle is to wrap it in paper towel and pop it into a sealed jar or container in the crisper compartment of your fridge. Replace the paper towel every day or so to ensure the truffle is kept free of moisture.
Another method is to store the truffle in a glass container with whole eggs or Arborio rice for a few days. The truffle aroma will permeate the egg yolk and rice grains, which can then be used to make scrambled eggs or risotto (see recipes).

Millgrove Truffles scrambled-eggs. Image: Anthony Georgeff


Place your truffle in a jar with the three eggs and leave overnight
so the aroma permeates the yolks …

Ingredients (serves 2)

unsalted butter
3 eggs
2 tbsp thickened cream
sea salt
freshly ground pepper
black truffle, finely shaved


Melt the butter in a heavy pan and add the eggs. Keep stirring, taking it on and off the heat as needed. The eggs, when done, should have some shape but still be soft and glossy. Adding the cream before the end will bring cooking to a gentle stop. Season and stir a little shaved truffled through and then garnish with the rest.

Recipe and photograph: Anthony Georgeff
Millgrove Truffles risotto. Image: Anthony Georgeff


Prepare by putting your truffle in a jar with 400g of Arborio rice
and leaving for a few days …

Ingredients (serves 4)

1 litre stock, vegetable or chicken
50g of butter, halved
½ brown onion, finely chopped
400g Aborio rice, truffle-infused
½ cup dry white wine
1 lemon, juice and zest only
salt and freshly ground pepper
2-3g of black truffle, half grated,
– half shaved, to serve
50g Parmesan cheese, grated


Bring stock to a gentle boil. In a separate pan, melt half the butter over low heat. Add onion and cook until translucent. Add rice and stir while it toasts. Add the wine and stir until almost evaporated. Turn the heat up to medium and add enough stock to just cover the rice. Keep stirring and adding stock as it evaporates. When stock is incorporated and rice is cooked, season and add lemon juice and zest and stir through. Remove from heat and stir in the grated black truffle, remaining butter and the Parmesan cheese. Top with shaved truffle and serve immediately.

Recipe and photograph: Anthony Georgeff