About truffles

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What are truffles?

Truffles are a fungus that grows underground due to a symbiotic relationship with the roots of particular trees, such as oaks and hazelnuts. They form in summer and slowly mature during autumn, ready to harvest in winter.
They can be found breaking the surface of the ground or down to 200 millimetres deep, and are best located by a trained truffle dog, which is able to detect the aroma released when they are ripe.

Tuber melanosporum, or fresh black winter truffles, are the variety grown in the Canberra Region. The first truffles can appear in late May, and the season continues to mid-August.

How do they smell and taste?

Truffles have an intense musty and sweet aroma – almost a bit mushroomy. Their pungent, earthy characteristics enhance and intensify foods they are paired with. A steak with truffle sauce becomes meatier, eggs become a gourmet item, and the entire meal just tastes better. Truffles contain glutamic acid and act as a flavour enhancer, or glutamate.

How do I store truffles?

Truffles are best stored in the fridge in a large jar, with each truffle wrapped in a paper towel to stop them getting wet. Truffles steadily lose moisture (weight) after they are harvested.

Truffle recipes

Truffles can be paired with so many foods to elevate a dish to new heights. The truffle aroma is taken up by all fats and alcohol. Just a few perfect partners for infusing with truffles are cream, cheese, nuts, chocolate, olive oil, honey, gin and vodka.

Try some of our simple truffle recipes to wow your family and friends.


250g salted butter | 10g fresh truffle

Bring butter to room temperature and cut into cubes. Run the butter through your food processor or in your stand mixer to incorporate air into it. Add finely shaved truffle and mix evenly. Roll into wax paper refrigerate to set. Leave for 2+ days for the truffle to infuse well. Truffle butter can also be frozen for later use.


500g pontiac or desiree potatoes, peeled | 80g unsalted butter | 50ml thickened cream | 1 tablespoon truffle butter (add more if desired)

Steam or cook potatoes in boiling salted water for 8-10 minutes until tender. Drain, then mash until smooth. Add truffle butter and cream, stirring to combine, then season with sea salt and freshly ground black pepper. Cover and keep warm.


Store your fresh truffle in a sealed glass container with 6 – 12 eggs (still in their shell) and refrigerate for 24 – 48 hours. The perfume and flavour of the truffle will be infused through the porous shell of the egg. Once you are ready to use the egg, the truffle used to infuse it can be shaved over the eggs themselves or used for another dish.


1/3 cup popping corn | 3 tablespoons coconut or olive oil |
2 tablespoons truffle butter*, melted

Melt coconut oil in the bottom of a large, heavy saucepan with a lid. Add popcorn, swirling to coat with oil. Cover pan and shake gently over medium high heat, allowing steam to escape from popping kernels. Remove pan from heat when popping slows and pour popped kernels into a large bowl. Toss with melted truffle butter. * Adjust to taste.


Any soup recipe containing cream or butter can be enhanced by adding truffled butter or truffled cream. You can also shave fresh truffle over the top of warm soup as it is being served.