World Cellar Presents Truffle Alchemy, an Exclusive Wine Dinner Featuring Chef Oli Buenviaje

Each winter, from beneath the roots of oak and hazelnut trees, one of the culinary world's most coveted treasures emerges. Australian Black Winter Truffles.

While France and Italy have long been the major source for premium black winter truffles, in the last few years Australia has become one of the world’s major producers. Imagine the legendary French Périgord black truffle, prized for its intoxicating aroma and extraordinary depth of flavor, cultivated in Australia’s pristine climate. The result is nothing short of magic.

With Australian truffles at their peak during their June to August harvest season, Filipino-Australian Chef Oliver “Oli” Buenviaje has created an indulgent truffles and caviar menu for a special first-of-its-kind, one-day-only wine dinner, Truffle Alchemy, taking place on July 25 at World Cellar in Gateway Mall 2, Araneta City. He will personally hand-carry the truffles from Below & Above Truffles in Pemberton, Western Australia, for this extraordinary dinner experience.

Chef Oli has worked with renowned chefs Alain Ducasse and Alain Fabrègues, and in luxury hotels across Australia, Thailand, and the United Arab Emirates. He currently runs Olio’s Fine Food Catering and a luxury private dining service, Maison Privé, in Australia. His culinary expertise will soon make its way to Manila through Seafood8 by Olio’s, an upcoming dining concept at World Kitchens that will bring his passion for seafood and years of international culinary experience to a new audience. Truffle Alchemy offers an exclusive preview of Chef Oli’s culinary vision, showcasing the craftsmanship, creativity, and deep respect for ingredients that define his approach to cuisine.

Growing up in Sorsogon, where he spent Sundays with his grandfather learning how to fish and honor the land and its guardians, Chef Oli developed a deep appreciation for hospitality, care for others, and respect for ingredients—values that continue to guide him in all his culinary endeavors.

“My roots in Sorsogon have always shaped the way I see food. The sea, the land, and the people around me taught me to value freshness, simplicity, and respect for every ingredient. Through Truffle Alchemy, I wanted to create a menu that reflects those memories while showcasing the elegance of Australian truffles and exceptional produce,” Chef Oli said. 
Chef Oli’s Sorsogon roots gave him an affinity for seafood, a passion that clearly shines through in his special Truffle Alchemy menu.

Dinner starts with small snacks— Aged Wagyu Tartare with Osietra Caviar and Western Australia Truffles, and an umami-rich Seaweed Brioche with Wagyu Tallow and Miso Butter. The first course brings together the sea and the earth. The course will highlight the clean flavor and buttery texture of Japanese scallops, paired with floral and citrus notes from bergamot, earthy fresh truffles, and textural crunch from candied bacon to complement the natural sweetness of the scallops. For the wine, a Dr. Loosen Wehlener Sonnennuhr Riesling Kabinett 2023 has crisp acidity, a natural sweetness, and an intense aromatic profile that will balance the sweetness and savory components of the dish.

For the second course, Chef Oli does a riff on traditional Japanese mushroom rice, using prized Koshihikari rice to make a mushroom risotto with Norwegian salmon and a truffle sabayon. A South African Old Vine Chenin Blanc 2023 from the iconic Warwick Winery has the acidity and weight to handle the richness and umami of the salmon and risotto, and brings a slight creaminess to match the sauce.

The third course draws from classic techniques and Chef Oli’s experience in Michelin-starred restaurants— Aged Black Angus Tenderloin, Burnt Soy Glazed Pumpkin, Truffle Celeriac Mousseline, and Perigueux Sauce. World Cellar’s Sommelier, Benedict Tan, will pair this dish with an Australian Two Hands Odd Couple Pinot Noir 2022, a new-world wine with an old-world style that will do justice to the premium beef and truffles.

For dessert, Chef Oli presents a departure from the usual all-sweet offerings with Brule Brioche, Caramelized Blu d’Auvergne, Honey, and Fresh Truffles, a savory-sweet creation designed to pair beautifully with a glass of Chateau Imperial Tokaji Sweet Szamorodni. Tokaji is a renowned Hungarian dessert wine with dried fruit and honey sweetness, and blue cheese is its classic pairing.

Truffle Alchemy promises to be an evening of expertly crafted dishes, excellent wines, and conversations that explore the rich connection between Australia’s celebrated truffle regions and  world-class vineyards from both the Old World and the New World.