LitherlandWagyu · Truffles · Hawke's Bay
Fresh truffle shaved over tagliatelle
From our kitchen

Cook it simply.

Wagyu this marbled and truffle this fresh don't need much. Six straightforward ways to cook them — with the fresh truffle, the oil and the powder.

Recipes

Wagyu, truffle, and both together.

Open any card for the ingredients and method. Quantities suit the sizes we sell — a 20g truffle will do two of these dinners. Steak temperatures are the internal reading before resting; mince and rolled cuts go right through to 71 °C.

Truffle tagliatelle
Truffle20 minServes 2

Truffle tagliatelle

The dish that shows a fresh truffle best: hot pasta, butter, parmesan, and the truffle shaved on at the table.

Ingredients & method

Ingredients

  • 250g fresh tagliatelle
  • 60g unsalted butter
  • 40g parmesan, finely grated
  • 15–20g fresh Litherland black truffle
  • Salt, black pepper
  • A splash of the pasta water

Method

  1. Cook the pasta in well-salted water until just tender.
  2. Melt the butter in a wide pan over low heat with two spoons of pasta water; grate in a third of the truffle.
  3. Toss the drained pasta through the butter with the parmesan until glossy. Add more pasta water if it tightens.
  4. Plate, then shave the rest of the truffle over the top. Eat immediately.
Wagyu fillet, truffle butter
Wagyu · Truffle25 min + restingServes 2

Wagyu fillet, truffle butter

Thick fillets, seared hard, rested, and finished with a round of truffle butter melting over the top.

Ingredients & method

Ingredients

  • 2 Litherland wagyu fillets, 3–4cm thick
  • 80g unsalted butter, soft
  • 1 tsp Litherland truffle powder or 8g fresh truffle, grated
  • Flaky salt, black pepper
  • Neutral oil for the pan

Method

  1. Beat the truffle into the soft butter with a pinch of salt; roll in baking paper and chill.
  2. Take the steaks out 40 minutes ahead. Season well.
  3. Get a heavy pan very hot with a film of oil. Sear 2½–3 minutes a side for medium-rare, basting with a knob of plain butter at the end.
  4. Rest 6–8 minutes on a warm plate. Top each steak with a thick slice of the truffle butter as you serve.
Reverse-seared tomahawk
Wagyu1 hr 30 minServes 3–4

Reverse-seared tomahawk

Slow in the oven first, then a short, violent sear. The gentlest way to cook a big marbled cut right through without a grey band.

Ingredients & method

Ingredients

  • 1 Litherland wagyu tomahawk or bone-in rib, about 1.2kg
  • Flaky salt, cracked pepper
  • 2 sprigs rosemary
  • 30g butter
  • Neutral oil

Method

  1. Season the steak generously and leave uncovered in the fridge overnight if you can; otherwise an hour at room temperature.
  2. Roast at 110°C on a rack until the centre reads 50°C — about an hour. Rest 10 minutes.
  3. Heat a cast-iron pan until smoking. Sear 60–90 seconds a side with the rosemary and butter, spooning the foam over.
  4. Rest 5 minutes, carve off the bone and slice across the grain. Finish with flaky salt.
Soft scrambled eggs with truffle
Truffle · Powder10 minServes 2

Soft scrambled eggs with truffle

Low, slow eggs are the classic home for truffle — the warm fat carries the aroma. Powder in the eggs, fresh truffle on top if you have it.

Ingredients & method

Ingredients

  • 5 free-range eggs
  • 30g butter
  • 2 tbsp cream
  • ½ tsp Litherland truffle powder
  • Fresh truffle to shave over, optional
  • Good toast, salt

Method

  1. Whisk the eggs with the cream, a pinch of salt and the truffle powder.
  2. Melt the butter in a non-stick pan over low heat. Add the eggs and stir slowly and constantly with a spatula.
  3. Pull from the heat while still a little loose — they finish in the pan.
  4. Pile onto buttered toast and shave fresh truffle over, if you have it.
Truffle-oil roast potatoes
Truffle · Oil1 hrServes 4

Truffle-oil roast potatoes

Crisp roast potatoes finished with truffle oil and flaky salt. The oil goes on after the oven, never before, so the aroma survives.

Ingredients & method

Ingredients

  • 1kg agria potatoes, peeled and quartered
  • 3 tbsp duck fat or olive oil
  • 2 tbsp Litherland truffle oil
  • Flaky salt
  • Chopped parsley, optional

Method

  1. Parboil the potatoes in salted water for 8 minutes, drain, and shake the pan to rough up the edges.
  2. Heat the fat in a roasting tray at 220°C until shimmering. Add the potatoes, turn to coat, and roast 45–50 minutes, turning once, until deeply golden.
  3. Tip into a bowl, dress with the truffle oil and flaky salt while still hot, and serve straight away.
Wagyu tataki
Wagyu15 min + chillingServes 4 as a starter

Wagyu tataki

Seared on the outside, cool and rare within, sliced thin. A striploin shows its marbling best this way — rich, so a little goes a long way.

Ingredients & method

Ingredients

  • 400g Litherland wagyu striploin, in one piece
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 spring onion, finely sliced
  • Grated ginger, toasted sesame, a few shavings of truffle if you like

Method

  1. Season the beef and sear in a very hot, barely-oiled pan for 45 seconds on each face — you want colour, not cooking.
  2. Plunge into iced water for a minute, pat dry, wrap tightly and chill at least an hour.
  3. Mix the soy, vinegar, sesame oil and ginger.
  4. Slice the beef as thinly as you can across the grain, fan on a plate, spoon over the dressing and scatter the spring onion and sesame.
Stock the kitchen

Truffle, oil & powder.

Fresh truffle June to August; oil and powder all year. Choose on the truffle page and send it through to Mark.

Truffle, oil & powder
Added