16/08/2026
I had the absolute pleasure today of joining Chef Stefano at Avia for his annual truffle lunch, and yes, it was every bit as glorious as you’d imagine. The pairings were spot‑on, the dishes sang, and seeing our truffle at the centre of it all was a real thrill.
It also made me laugh at how careers loop around. I never had a grand plan. As a psychology student, I worked in hospitality at Oliver Shaul’s restaurants, including The Summit at Australia Square, back when it was Sydney’s tallest building. Sixty‑hour weeks, chaos, adrenaline… and I loved it.
Forty years later, I’m back with chefs again, only now I’m supplying the ingredients instead of carrying the plates. And let me tell you, watching someone take your product and build an entire experience around it is magic. Truffle makes it even more visceral.
Stefano, you nailed it.
If you want a perfect full‑stop to next year’s truffle season, this lunch is it.
And to all the people I chatted with, thank you. It was lovely to meet you.
