On what would might have been the sunniest and calmest of days this winter, the Waipara Community Centre bustled with foodie activity. This was the Truffle Day Out 2017. A day not to miss on NZ’s epicurean calendar. With attendees split into two groups and alternating in the afternoon, everyone got a chance to be both a forager and a cook. Chef in chief was Canterbury’s own Johnny Schwass, who toiled away at an outdoor fire kitchen and educated the group on the various ways to use truffles. He spoke of how to maximise their usage and the way truffles impart their flavour to fats, eggs and salt. At lunch, the Bellbird Spring Home Block White was the second wine to be poured. It was paired with a creamy risotto with finely grated Bianchetto truffle. The dish had a good element of fat in it which worked wonders with the aromatic sweet Home Block White. Just another glorious gastronome day in North Canterbury.