Truffles are actually the fruiting body of a fungi called tuber melanosporum.

It grows in a symbiotic relationship on the roots of a host tree. In our orchards we have a mix of Oak and Hazelnut trees, which replicate the natural environment in which they would grow. The tree and the fungi provide each other with nutrients and water.

When the conditions are right, the fungi reproduces by putting its spores inside a firm ball we call a truffle.

When ripe, the truffle emits a unique and pungent aroma, attracting animals who feed on them as part of their natural diet. In the wild, these animals (such as pigs), dig them up to eat, and help disperse the truffle spores.

For many centuries, humans have also found the truffle aroma alluring, and the taste a combination of refinement and sophistication.

The French black truffle, also called Périgord Truffle, is now being cultivated in many countries. Lucky for us, the South-West of Western Australia is one of the few places where it grows very well. It’s a combination of climate, soil and management methods.

The season starts in early June and lasts until mid August.

At this stage, most of the truffle produced in Australia is sold overseas.

Our aim in the future is to make our product more available to local consumers, fresh to their door.