In 2014 we purchased a second property in Smith Brook that was originally named by the traditional owners of land across Australia as Walkalwararup, meaning a place where the dream time water serpent came from the earth. We have kept original name there is an abundant supply of very low salt content water. The Trufferie of 50 hectares of planted inoculated trees are split into 14 blocks fully irrigated with individual sprinklers and planted our first 8 blocks of 9000 trees (English Oak, French Oak, Hazelnut and Poplar trees) that had been inculcated with tuber melanosporum. In 2015 Planted a further six blocks of 8000 trees (English Oak, French Oak, Hazelnut and Poplar trees) that had been inculcated with premium tuber melanosporum and tuber magnatum (white) for the Poplar trees.
The Southern Forest region of Western Australia produces world class truffles having now established a leading position since first production began in 2003. Like wine depending on where the truffle has been grown it does taste and smell different. Our Below&Above truffles have a rich balanced aroma, are firm/compact, bright and vibrant. A combination of reasons are attributed to this, our regenerative farming practices together with the national park surrounds, soil, cooler micro climate, making our farm ideal for truffle growing resulting in beautiful smelling and tasting truffles. All our truffles are grown at our trufferie and our planned scale of production will allow a branded product sourced from a single site onto the market.
We plan on being one of the largest producer in the Southern Hemisphere so will be able to guarantee supply of truffles in volume throughout the season. Our production season for Black Tuber Melanosporum truffles starts sometime in June depending on the conditions and ends in August.
Southern Forest Region (Manjimup and Pemberton) is the biggest growing region in the Southern Hemisphere and produces truffles of extremely high quality and the only region in Australia that grows exclusively tuber melanosporum (black winter Perigord truffle).
“As far as using truffle in my cooking, my memories go back to my training in France under legendary Monsieur Alaine Duccase at Le Meurice. The quality of the truffle that we use can only be considered as top known as Tuber Melanosporum. After travelling and Working In Middle East and Asia for years I have not encountered this quality for a long while. Coming back to Perth and Opening my own boutique catering gave free will to explore with all the amazing produce WA has to Offer. After many years, last years I have once again experienced the quality of great truffle that I have enjoyed since cooking at 3 Michelin Star Restaurant. Kia & John of Below & Above Wine owner have been my truffle supplier to go to. the quality of their tuber was phenomenon, I am indeed looking forward to be working with their product and will be exploring with some amazing dishes to showcase their amazing truffle.”
Director & Chef
Olio’s Fine Food
All our truffles are sold cleaned (unless otherwise specified) and sold according to aroma, weight and texture. Our truffles are graded and carefully packed at our facilities.
Like in nature not every truffle found is a perfect shape Truffles come are found are grown in all sorts of sizes and shapes. 50g truffle is the size of an egg and 100g tennis ball. Truffles unlike fruit do not continue to ripen once picked.
Truffles can be used as a garnish or gentle heat to bring out the aroma. Truffles are great on simple dishes (scrambled eggs, risotto, pastas, fried rice, mashed potatoes etc) 6g to 10g is the standard serving size Truffles can be shaven or grated on a dish.
Please feel free to email email@example.com and we will be happy show you more ways of using truffles in your dishes.
Truffles have a short shelf life. They are best eaten up to 14 days from when they were dug up (can last longer depending on how they are stored). Truffles are made up of 80% water and do not like moisture. Best kept in an airtight container in the fridge (vegetable section ideal) with the kitchen paper or a tea towel changed daily to keep them dry and stored at 2C to 4C in a ventilated refrigerator. This is process is important as keeping the truffle dry helps prevent mould from forming on the truffle. We do not recommend rice to store truffles in rice as the starch in the rice removes the moisture in the truffle and makes the truffle dry. Truffles do not ripen once they are dug up hence the importance of our truffle dogs and hunters. It is normal that truffles will lose weight as it gets older.