Sometimes as a chef you get to work with classic ingredients such as truffles and caviar. In Australia ingredients such as these rarely come into the kitchen. Truffles are much more common as Australia now grows its own truffles. Most of which are more than respectable in comparison to the European imports. Caviar, on the other hand, is a rare treat mainly due to the cost. At almost $4000 AUD a kilogram it is very expensive ingredient and thus isn't at all common in Australian kitchens. I was lucky enough to recently cook with half a kilo of Osetra Caviar for a client staying at Pretty Beach House. Below are a few photographs of the food that I prepared for the weekend. Enjoy.