Truffle News
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First truffles exported to Japan and Europe
During the winter harvest of 2006 Perigord
Truffles of Tasmania exported their first truffles to Japan and Europe and
received rave reviews. The comments from a leading
Japanese chef were:
He was overwhelmed and excited that he was able to prepare dishes using
fresh truffles at this time of the year. The Truffles are as equal quality
from the French product, and he would definitely would like to use the
products if available next season and onwards.
Significant increase in truffle production in 2006 harvest
The 2006 harvest was by far the most successful to date. The quality of the truffles was exceptional which further vindicated PTT's decision to concentrate on the cold soils of SE Australia.
During the 2006 season, PTT harvested truffles from 9 of the 11 truffières established and managed in Victoria and NSW. These truffières were established less than 5 years ago! These truffières included sites in the Southern Tablelands, the Goulburn and Orange districts of NSW and in Victoria.
The truffle harvest in Tasmania was also successful with production increasing in a number of truffières.
First truffles harvested in NSW and Victoria
Truffières in NSW and Victoria produced their first French black truffles in the winter of 2005.
In late June the first mature truffles were harvested at Newbridge near Bathurst central western NSW.
High quality truffles were harvested from hazelnuts and oak trees. The first Victorian truffles were produced on a property near Yellingbo in the Yarra Valley and marketed to the Botanical Restaurant in Melbourne.
NSW truffle launch at Wharf winter lunch
Tim Pak Poy of The Wharf Restaurant in Walsh Bay and Duncan Garvey of Perigord Truffles of Tasmania hosted an informal Sunday lunch to celebrate Australia’s truffle harvest on July 17, 2005.
The lunch featured the first NSW French truffles harvested from a truffière at Newbridge near Bathurst in the states Central West.
Attended by many of the NSW truffles growers associated with Perigord Truffles of Tasmania, Sydney’s leading chefs and food writers, the lunch was a continuation of a Wharf Restaurant tradition.
In 2003 Tim Pak Poy opened the Wharf Winter Lunch series with a collaboration of master chefs Cheong Liew and Ryuchi Yoshii. The three chefs explored the ‘song lines’ of gastronomy titling the event ‘A Migration of Ideas – the DNA of Australian Food'.
Last year Tim invited Margaret Fulton and Janni Kyritsis to share generations of experience, shedding light on how, where and why culinary inspiration is transferred through the generations.
Wharf Winter Lunch 2005 combined the focus of the previous years by introducing one of the true treasures of gastronomy, Tuber melanosporum. Tim Pak Poy and Duncan Garvey talked truffles and showed how careful treatment and attention to detail can initiate a life long interest in the memorable world of taste.
The lunch has now become a much anticipated annual event, to register interest please visit
Jaguar / Gourmet Traveller Award
Perigord Truffles of Tasmania is awarded a Jaguar/Gourmet Traveller award for excellence in primary production in 2001.
Truffières established in Victoria and NSW
During 2001/02, Perigord Truffles of Tasmania have established truffières in the colder areas of NSW and Victoria.
Sites have been planted in the Tumbarumba, Orange, Southern Highlands and the Yass / Canberra areas in NSW.
In Victoria truffières have been established in areas including the Yarra Valley and the Gold fields region.
RIRDC National Business Plan Awards
Perigord Truffles of Tasmania are very proud to announce that we have won the inaugural Rural Industries Research and Development Corporation's National Business Plan Competition.
The judging panel chairman and RIRDC deputy chair John Herbert said "Perigord had displayed outstanding ingenuity and innovation, making an immediate impact on the marketplace".
There were 24 competitors, ten of which were selected for the final round of judging.
For more information visit the RIRDC website at www.rirdc.gov.au
Bastille Day Launch
On Bastille's Day of the year 2000, Perigord Truffles of Tasmania launched the Australian truffle industry. For the first time in Australian history, locally grown French black truffles were served to prominent Australian food critics and international guests at Claude's Restaurant in Sydney. Below is an extract from 'Claudes Restaurant News'. We advise against reading this passage on an empty stomach.
Bastille Day Fresh Truffle Tasting
The first fresh truffles harvested in Australia were presented to the world on Bastille Day at Claude's Restaurant in Sydney. Chef and owner Mr Tim Pak Poy prepared a selection of dishes using the freshly found delicacy in a variety of innovative and exciting ways. A panel of distinguished Australian gourmands, visiting French cultural attaches and international press representatives were invited to taste the Tasmanian version of this world famous delicacy at the famous Sydney restaurant.
As one of Australia's leading chefs Mr Pak Poy was excited by the possibilities the Tasmanian truffle presented to the country's gastronomic reputation. "With fresh truffles available to our best restaurants within 24 hours of harvesting, the potential for culinary innovation is infinite".
Four fresh truffle dishes were presented to the tasting panel, which included Mr Terry Durack, author and food writer for the Sydney Morning Herald, Ms Cherry Ripe, author & food writer for The Australian; Dr Joelle Dietrich, Le Figaro; Ms Mary O'Mally, International Herald Tribune, Ms Monique Guerra Commercial Attache, French Trade and Dr Greg Storey, Australian Consul-General, Osaka, Japan. All agreed on the extraordinary pungency & taste of the Tasmanian truffle.
The first course of Truffled Vodka & Oyster Shot, was designed by Pak Poy to be sipped & slowly savoured. This allowed the unusual combination of the marine character of the oyster, the earthy fragrance of the truffle and the sweet headiness of the vodka to create a memorable composition of scent, taste, and texture with a lingering truffle finish. As the alcohol vaporised, carrying with it the aroma of the truffle, Pak Poy gave the tasting panel strict instructions "sip the vodka and bite into the oyster!". The simplicity of floating fine Vodka over a Sydney Rock Oyster freshly shucked into a shot glass and then adding shredded truffle was remarked on by all.
The next dish served, Sea Scallop with Truffle Juice en Cocotte was a gentle braise of truffle, leek and grey chanterelle combined with sea scallops & bitter toasted vegetables. Pak Poy delicately assembled and warmed the dish in a series of tiny lidded porcelain cocottes. Upon serving he removed the lid allowing the tasting panel to appreciate the truffle scent & drink the warm truffle broth. Here the toasted pungency of the sprout leaves, the bitterness of the witlof combined with the salty sweetness of the scallop conjured up the exquisitely autumnal element of the fresh truffle.
The third dish served, Freshwater Crayfish with Truffled Dumpling allowed the developed characters of cooked truffle to marry with the aroma of freshly shaved truffle. Pak Poy constructed the dumpling by folding finely diced potato and pork fat pounded with gently simmered truffle in a silky dough. Poaching South Australian freshwater crayfish 'marron' in olive oil, to complement the dumpling he then served the dish with a generous shaving of fresh truffle, virgin olive oil and sea salt.
The final offering of Truffled Saucisson of Quail was an inspired salute to the collective knowledge of fine cooks passed down through history. To begin, as Pak Poy explained to his guests, the quail breast is left to rest overnight alongside fresh truffle. Formed into a sausage and accompanied by thick slices of truffle it is then warmed in a sauce made by gently reducing a bottle of good madeira to a syrup, adding a few drops of quail stock and a little butter. Finally with buttered salsify served over the thickly cut truffle and quail saucisson this dish allowed the panel to truly bite into a thick slice of warm truffle showing the true depth of flavour and robust texture.
Leading Australian restaurant critic Mr Terry Durack, congratulated Mr Mr Tim Pak Poy saying "It was the best truffle experience he had ever had".