Note: Moisture is the truffle’s worst enemy - so we suggest changing your paper towel regularly. Truffles lose moisture (weight) and aroma continually. If they grow a little white mould, brush it off under running cold water and dry the truffle well before placing it in the fridge.
Don’t be afraid to use the truffle! It’s great for breakfast, lunch, dinner and snacks.
BLACK WINTER TRUFFLES
“Presently, we were aware of an odour gradually coming towards us, something musky, fiery, savoury, mysterious, - a hot drowsy smell, that lulls the senses, and yet enflames them, - the truffles were coming.”
William Makepeace Thackeray (1811-1863)
Impossible to describe and amazing to experience, the most prized truffle in French cookery is the black Perigord truffle, which is said to have first enchanted diners in the 15th century.
Soft, rich soil and a cool temperate climate makes the unique terroir at the Truffle & Wine Co. the ideal location for cultivation of world-class superior black perigord truffles and award winning wine.
The Truffle & Wine Co.’s black truffles were cultivated in Manjimup, Western Australia, in 1997 and are now in demand by Chef’s worldwide.
When truffles are fully mature they areimperfectly round in shape and black in colour, with a dense black interior that is striated with white veins. Truffles are firm to the touch and resemble the texture of a potato, and while they are certainly not coveted for their appearance, their aroma, flavour and lingering taste make them exciting.
AVAILABLE FOR DOWNLOAD:
Cooking with Fresh Manjimup Black Truffles
How to use our truffles A to Z
BLACK WINTER TRUFFLES
"Without the tree the truffle simply wouldn’t survive, it’s the symbiotic relationship between the two that creates Mother Nature’s gift to mankind," Alf Salter
At The Truffle & Wine Co., Mother Nature hides her finest jewels on the roots of 13,000 hand-selected Oak and Hazelnut trees, inoculated at planting with spores from the French black Perigord truffle.
Buried beneath the base of our trees, white thread-like mycelium attaches to the root and similar to the umbilical cord between a mother and child, feeds the truffle nutrients from the surrounding environment as well as sugars produced by the host tree.
Springtime in the truffière sees branches budding and truffles beginning to develop on the tree roots beneath the soil. To grow and ripen they need a warm summer season and true cold snap in the winter.
Covering 40 kilometres of truffle tree rows every seven days, means our expert hunters and dogs never leave a ripe gem in the ground, making The Truffle & Wine Co. the most successful truffiere in the Southern Hemisphere. Join them on a truffle hunt.