The Tasmanian Truffles are produced from the cold soils of Tasmania.
The black truffles grown in our cold soils exhibit the sweet, earthy fragrance and savoury characteristics of the finest truffles from the Perigord and Provence departments of Southern France.
The truffle harvest commences with the arrival of the frosts and the freezing nights which brings on the wonderful aroma of the French truffle in mid June.
During the harvest period we are harvesting daily and pride ourselves that we can have truffles despatched to their destination within 24 hours of harvest.
Our Tasmanian Truffles are the same as the French Black truffles produced six months later in our winter as a opposed to the Northern Hemisphere winter.
"The French black truffle is considered the finest of the edible fungi and has a place in gastronomy alongside saffron, caviar, foie gras and the finest of wines. Widely considered as the jewel of French cooking prized for its unique flavour and intoxicating aroma.
The use of the French black truffle is limited only by the imagination of the chef. It is used as a flavouring (similar to a herb) in a multitude of dishes such as, veal, soup, fish, shellfish, game, rice and salads.
"The fact is that the most valuable property of the French black truffle is its capacity to flavour with its perfume any dish which it's cooked in for some time."
Elizabeth David, Food Writer
The French black truffle has arrived from past grandeur. The ancient Greeks and Romans attributed therapeutic and aphrodisiac powers to them, qualities still in vogue last century. Brillat Savarin referred to them as "the jewel of cookery'" saying they aroused "erotic and gastronomic memories among the skirted sex, and memories gastronomic and erotic among the bearded sex" Alexandre Dumas described them as "the gastronomes holy of holies".