If you’re having your gal pals over for some drinks and gossip, popcorn will probs be  a fave snack choice. But instead of the standard butter variety, try this tasty variation of truffle oil, Parmesan and chives – it’ll add a boost of flavour and sophistication to the party.

Serves 4 (as a snack)


2½ tbsp canola or vegetable oil
150 g (5½ oz/²⁄³ cup) good-quality popping corn

Popcorn coating
4 tsp white truffle oil
80g Parmesan cheese, finely grated
½ bunch chives, chopped

NOTE: If you can’t find white truffle oil, black truffle oil will work just as well.


For the popcorn

  1. Heat the oil in a saucepan over medium–high heat. Add three or four popcorn kernels and cover the pan with the lid.
  2. When the kernels pop, add the remaining kernels in an even layer. Cover and lightly shake the pan. When the kernels begin popping, slightly open the lid to release the steam, so that the popcorn is dry and crispy. Leave the pan for about 20 seconds, then take off the heat and continue to shake lightly until the popping stops.
  3. Transfer the popcorn to a bowl immediately.

For the coating

  1. While the popcorn is still warm, drizzle with the truffle oil and scatter the parmesan and chives over. Season with salt and pepper and serve.

Images and recipes from Sharing Plates by Luke Mangan (Murdoch Books RRP $39.99), Photography by Nikki To