Salt-baked celeriac with truffle

"Like all great food marriages, this was a dish created by accident… one of top chef Ross Lusted's (The Bridge Room) kitchen brigade burning celeriac and realising that a more complex earthy flavour was unleashed in the process, a perfect match with the ‘black diamonds’ of the earth - truffles. Baking the celeriac in a salt crust concentrates the flavour; the thinly sliced celeriac discs cooked in their own juice have the delicate silky texture of a fine sheet of pasta…and with generous shavings of truffle, these two earthy ingredients reach great heights." Maeve O'Meara, Food Safari Earth