Passionate foodies will be thrilled to know that truffle season is in full swing and Western Australia has added a whole new level of deliciousness with their truffle hunts! Here are some awesome truffle recipes to enjoy!
Whether you’re a travelling tourist, regular visitor, foodie, or local resident, anyone who loves the distinct flavour of truffles can now experience it up close and personal. Get ready for a truly unforgettable adventure as you spend quality time together, search the grounds for these gourmet fungi and enjoy fresh tastings at the end!
With this unique opportunity comes an array of amazing opportunities: learn more about the fascinating process behind hunting truffles; join experienced guides as they take you on expertly-led tours; discover intriguing facts about each region’s rich ecosystems; savour fine dishes made with locally sourced ingredients…all while enjoying nature from its most beautiful perspective.
Australian Truffle Traders in Manjimup, nestled in Western Australia’s southwest, is unearthing first-class quality truffles daily, signifying that the short truffle season is in full swing.
Walking between the oak and hazelnut trees, following the trusty hounds with their noses to the ground, there’s nothing quite like carefully moving away the topsoil and breathing in the unmistakable heady aroma as a perfectly formed, ripe truffle is revealed.
Join Australian Truffle Traders on a truffle hunt with trained dogs Gidgee, Max, Gunnah and Dusty, and then enjoy sampling delicious truffle products made from scratch using real truffle.
After the hunt, visitors will be directed to a new store and test kitchen Hound and Hunter Fine Foods, a partnership with WA Truffle Collective that offers truffle products developed by David Coomer, an acclaimed WA chef-turned-truffle farmer. Direct from the farm in Manjimup, freshly unearthed truffles are carefully cleaned, graded, sealed, cold-packed and shipped across Australia via express post with delivery in 48 hours (in most cases).
Gavin Booth, the owner of the family business Australian Truffle Traders, says that Hound and Hunter in Manjimup is a place to go to get a truffle fix all year round. “We’ve enhanced truffle hunts by adding on a tasting experience at Hound and Hunter, such as freshly baked focaccia with lashings of truffle butter, truffle pate, truffle cheese and more,” Gavin says.
“There are take-home products such as venison, pork, truffle and pistachio terrine, duck rillette with truffle, red wine and truffle sauce, and more and it’s always a good idea to stay for lunch at Hound and Hunter, either before or after your truffle hunt, to make the most of your truffle experience.”
Gavin says that there’s a huge demand for his high-quality truffles. “I woke up this morning to a hundred messages from all over the world, from Copenhagen to California, wanting truffles,” Gavin says.
“Truffles may ooze decadence, but they aren’t just for chefs and people who eat at fancy restaurants, they can be enjoyed by everyone,” Gavin says that some of the best ways to enjoy truffles are also some of the simplest. “Freshly shaved truffle over of creamy scrambled eggs has to be the food of the Gods. I also love adding sliced truffle to a good brie and baking it until it’s gooey.”
The short truffle season which typically ends in late August or early September, means that now is the time to enjoy the world’s most decadent ingredient.
The Booth family
The Booth family are one of Australia’s most experienced truffle families. They have been a part of the Manjimup truffle industry for over a decade; hands-on from growing and distribution to dog training and hunting. As farmers, they understand that for chefs, restaurateurs and distributors, getting truffles at the peak of freshness is paramount.
Living on their family farm in the Southern Forests of Manjimup, Gavin, Mel and their young son Brin value a place on the land, knowing that shortcuts don’t work. Nurturing the soil, trees and environment is key to the perfect truffle. Nestled on gently sloping paddocks and bordered by Karri forest, their orchards contain a mix of oak and hazelnut trees underneath which the truffles grow.
Gavin Booth hails from the West Highlands of Scotland. The son of a deerstalker he grew up on country estates, well grounded in life on the land, before serving as a chef with Royal Navy. Mel Booth grew up in Australia and started her working life in the vineyards of the Margaret River wine region. For many years Mel was an expert dog trainer and handler, serving in the Australian Customs Service. Mel is one of the most experienced truffle hunters and dog trainers in Australia. Truffle dogs Molly, Gidgee and Max have an uncanny ability to hunt out only the ripest of truffles to be unearthed by hand.
Perfect Truffle Scrambled Eggs
One of the best ways to eat fresh black truffles is also the simplest: black truffle-infused eggs. Perfectly scrambled and served on hot toast with plenty of butter, we like to call it a truffle hunter’s breakfast.
Perfect Scrambled Eggs with Fresh Black Truffle
Ingredients:
- Eggs
- Cream
- Butter
- Bread
- Fresh black truffle
- Salt
Method:
- You need to plan ahead for this one, starting a day or two before. When your fresh truffle arrives, loosely wrap it in a piece of dry paper towel and put it in an airtight container along with some whole eggs. Leave them in the fridge for a day or so and the eggs will absorb truffle aroma, forming the base for your perfect truffle scrambled eggs.
- When you’re ready, crack the eggs into a small bowl and whisk together with a pinch of salt and a glug of cream. Melt a generous knob of butter in a hot pan. Pour in the egg mixture, letting them bubble up for 10 seconds or so. Start pulling gently away from the sides of the pan and into the middle with a spoon, being careful not to let the eggs stick or break up. Before they’re fully cooked, remove from the heat. They’ll keep cooking on the plate.
- Serve atop hot well-buttered sourdough and shave fresh black truffle over for good measure.
Truffle Butter Recipe… the quick way and the long way
Here are two ways to make truffle butter; the quick and long way. Whichever you choose, start with good-quality butter or cream and you’ll get a far better result. Truffle butter freezes well and is a great way to extend the truffle season. Just double-wrap it in appropriate portion sizes and seal it in an airtight container before freezing. It will keep in the freezer for up to 6 months.
Truffle Butter The Quick Way
Ingredients:
- Unsalted Butter, the best you can buy (if you choose salted butter just omit the salt stage of the recipe)
- Fresh Truffle (4% truffle to butter)
- Quality sea salt flakes or blossoms (0.5 – 1% salt to butter to taste)
Method:
- Let the butter come to room temperature then add to a bowl.
- Microplane (or grate) fresh truffle over the top at a ratio of 4%.
- Add salt to taste. Stir through until well integrated but don’t over-mix.
- Put in a butter dish and leave in the fridge overnight to allow the aroma to permeate.
Truffle Butter The Long Way
Ingredients:
- Pure cream, top quality with a good fat content (check to ensure it doesn’t contain emulsifier or rennet)
- Fresh Truffle (2% truffle to cream)
- Quality sea salt flakes or blossoms (0.5 – 1% salt to butter to taste)
Method:
- Microplane or grate truffle into the cream and stir through.
- Cover and leave in the fridge overnight to allow the aroma to permeate. Stir occasionally, just when you open the fridge.
- You can beat the cream into butter using a food mixer with a paddle attachment, a hand whisk or even a jar. Whichever you choose, beat/whisk/shake it. You need to take it through the stages of whipped cream, peaks and then suddenly it will split into butter and buttermilk.
- Clean the buttermilk off the butter so it keeps well. Do this by first straining the buttermilk off through a sieve leaving butter and truffle. Set the buttermilk aside and use it for another recipe.
- Wash the butter in ice-cold water.
- Put on a board / clean kitchen towel and pat to remove all excess moisture.
- Place on a dry board and sprinkle with sea salt flakes or blossoms. Work through gently through.
- Place the butter on a large piece of greaseproof paper or plastic wrap in a loose log shape. Wrap and roll to form a smoother log, then twist the ends and put them in the fridge. Slice pieces off as you need them.
Hell Yeah’ Baked Truffle Brie Recipe
One of our favourite ways to enjoy fresh black truffles is also one of the simplest. Hanging out with friends with a bottle of red and truffled brie pulled from the wood-fired stove, ready to smear over hunks of fresh sourdough. Hell yeah.
Ingredients:
- Brie (whole)
- Fresh truffle
- Chardonnay
- Sourdough
Method:
- Carefully cut the brie in half, like you would a bread roll for a sandwich.
- Layer thin shavings of truffle until completely covered. Rejoin the two halves. Rewrap in the original packaging and put in a sealed container in the fridge for 3 days so the truffle permeates.
- Preheat oven to 80°C. Remove the brie from the wrapping and place it in a small round oven dish, just a bit larger than the brie. Push your thumb down into the centre of the brie and add a drizzle of chardonnay into the hole.
- Bake for 20 minutes until it’s a gloopy mess.
- Add an extra truffle on top if you’re feeling decadent. Serve immediately with hot sourdough.
FAQs on Truffles in Western Australia
- Q: What are truffles?
- A: Truffles are a type of subterranean fungus that grows in close symbiosis with tree roots. They are highly prized in culinary applications due to their unique, rich flavour and aroma.
- Q: Where can you find truffles in Western Australia?
- A: Western Australia is one of the prime locations for truffle farming in the world. The primary truffle-growing region is the Southern Forests area, including Manjimup and Pemberton.
- Q: What types of truffles are found in Western Australia?
- A: The most common type of truffle found in Western Australia is the French black truffle or Tuber melanosporum.
- Q: When is the truffle season in Western Australia?
- A: The truffle season typically begins in June and runs through until late August or early September, depending on the weather conditions.
- Q: How are truffles harvested in Western Australia?
- A: Truffles are typically harvested with the help of specially trained dogs that can detect the strong aroma of mature truffles beneath the surface of the ground.
- Q: How can I buy truffles from Western Australia?
- A: There are several truffle farms and distributors in Western Australia that sell directly to consumers, both locally and internationally. Some farms also offer online purchasing options.
- Q: Can I visit a truffle farm in Western Australia?
- A: Yes, many truffle farms offer tours during the harvesting season where you can learn about truffle cultivation and even participate in a truffle hunt.
- Q: What is the average price of truffles in Western Australia?
- A: Truffle prices can fluctuate based on quality, size, season, and demand. Prices could range from $2-$3 per gram for French black truffles. Please check for the most current prices.
- Q: How are truffles used in cooking?
- A: Truffles are typically used sparingly due to their strong flavour and high cost. They can be shaved or grated over dishes like pasta, risotto, or eggs. They’re also used in making truffle oil, butter, and other infused products.
- Q: Are truffles in Western Australia sustainably harvested?
- A: Yes, most truffle farms in Western Australia practice sustainable farming methods, including maintaining healthy soil, using organic fertilizers, and carefully harvesting to prevent damage to the truffle-producing trees.
- Q: What is the highest price of truffles in the world
- A: The most expensive truffle ever sold was a particularly large white truffle – also known as a “Tuber magnatum pico” – which sold at a Sotheby’s auction in 2014. The truffle weighed nearly 1.9 kilograms (approximately 4.16 pounds) and sold for a staggering $330,000.
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