The South West of Western Australia is a feast for your senses. Taste the amazing food, smell the crisp bouquets of award winning wines, view the spectacular landscapes, hear the parrots calling as you wake and feel the warm welcome of the locals. Your holiday will be all this and more. See the local produce, go on a truffle hunt, learn new recipes as you cook with local chefs, explore a vineyard, taste some of the regions wines, walk amongst the trees. Don’t just visit the South West – Experience it!

The Wine & Truffle Company has joined with the specialty travel company, Where Next Travel to offer you an exclusive food and wine tour of the Southern Forest Region of Western Australia. Where Next Travel specialises in tours from around the world that offer you the opportunity to really experience a destination, from food and wine, to wildlife, retreats for couples and exclusive family holidays

For more information click here

We were recently mentioned in an article in The West Australian - Travel section.

To read the article featuring us please click here.

Click here to read the full article.

To our valued customers and partners,

The Wine & Truffle Co has moved it's administrative office to our premises in Manjimup. We trust that our premises will become the basis for enhanced business activities even better geared to our clients' needs.

Our new details are:

Office Address: Seven Day Road, Manjimup

Correspondence Address: PO Box 422, Manjimup, WA 6258

General Phone Number: (08) 9777 2474

Fax Number: (08) 9777 2820

Contact Email: info@wineandtruffle.com.au

Website: www.wineandtruffle.com.au

Our team members are:

General Business Matters - Sake Van Weeghel (CEO)

Sales and Marketing - Shane Styles (General Manager Sales and Marketing)

Truffiere, Cellar Door - Frances Lee (Operations Manager)

Sales Orders and Accounts Receivable - Tracey Puffler (Sales Administrator)

Accounts - Deborah Weston (Accounts Administrator)

We apologise for any inconvenience and thank you for your continued support and providing you with a higher level of services in 2012.

Regards,

The Wine & Truffle Co.

Sake Van Weeghel

Chief Executive Officer

"There are places you go for lunch on a Saturday, and there are places you go for an experience - to actually feel alive while you eat your Saturday lunch. The Wine & Truffle Co is clearly the latter. The food was something I would happily lay down my life so others could experience it." - Leigh & Jaymi Evans

To share in the experience come visit us at the Wine & Truffle Co!

Come on down and join us for this fantastic event.

Wine & Truffle Co on Facebook and Twitter

To receive regular updates on products, features and everything else wine and truffle related click on the links below to Like us on Facebook and Follow us on Twitter.

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To read the reviews in the James Halliday Wine Companion click here and to purchase any of the above wines, simply click on the link of your preferred wine.

Truffle Hill Wines were recently awarded Bronze in 3 categories at the Perth Royal Wine Show in early October.

The truffle season is nearing its end but that does not mean the hype about The Wine & Truffle Co’s Superior Perigord Truffle is quietening – au contraire! Our fresh truffles are making a mark in America, especially with gourmet chefs in Chicago. The American Broadcast Corporation did a news special on our fresh truffles. The ABC’s reporter Steve Dolinsky had a taste of our truffles cooked by the Executive Chef at the Ria of the Elysian Hotel in Chicago – a restaurant that was awarded two Michelin stars. View the full video and read the full article right here.

A team of Le Cordon Bleu students were present to assist Chef Tony Bilson in the preparation and organisation of the event. 

Throughout his extensive career Tony has always been a passionate supporter of Australian food and wine, and considers much of what we produce in Australia as comparable to the best in the world. This passion can be seen in all his restaurants, particularly in the multi-award winning Bilson's Restaurant in the centre of Sydney's CBD. Recently voted "Best Restaurant 2011" in Australia by the Australian Hotel Association, Bilson's restaurant is considered at the forefront of contemporary fine dining in Australia. 

In terms of cooking style many associate Bilson’s with French cuisine, but the star of the show is the predominantly Australian produce. The philosophy in the kitchen is to use the freshest of ingredients from all over the country to create a dining experience that is of the highest calibre.

While leaves are dropping, our prices drop! Don't miss out. Some of our stock of Truffle Hill wines is almost gone. No freight charges when you order a case.

TH Sauvignon Blanc 2009 original price $240, now $150 per case. Order now
Crispy, with a fresh dry mouth feel showing juicy passionfruit and grassy flavours in abundance.

TH Chardonnay 2009 original price $240, now $150 per case. Order now
Creamy texture with lively, fresh and fruity characters of peach, grapefruit and citrus with underlying butterscotch nuances.

TH Reserve Shiraz 2008 original price $210, now $150 per 6 bottles. Order now
Richly textured palate showing generous, complex dark berry, liquorice, tar and cedar flavours, complemented by fine, elegant tannins.

TH Reserve Riesling 2007 (last 20 cases) original price $144, now $110 per 6 bottles. Order now
Crisp palate, showing delicate aromatic citrus fruit and floral flavours with steely, mineral nuances.

As excitement grows at the farm and the dogs start refining their noses, even Sydney siders are taking note of The Wine & Truffle Co.
Max Anderson from The Sydney Morning Herald came for a visit recently and was enchanted by our almost-mature truffles. Even without their aroma fully developed yet, Max was amazed by the fresh truffles poking their knobbly heads out of the ground. Max went on one of our truffle hunting tours and was mesmerised by our Truffière, dogs and of course the delicious truffles. Read Max’s full story.

The Wine & Truffle Co is making it big and everyone’s noticing! Postcards WA on Channel 9 and WIN will be running a feature on our amazing Truffière and delicious truffles.
The truffle season is rapidly approaching and the excitement is filling every corner of the farm. Our dogs are more than ready to start sniffing out some amazing truffles. The truffle season this year is set to run from early June to the end August and so far all signs point towards the best harvest yet.
To experience all the fun and excitement of a truffle hunt, go to our website and make a truffle hunt booking and see for yourself why Postcards WA were so fascinated by our dogs, fresh truffles and delicious truffle products.
Don’t miss seeing The Wine & Truffle Co in action on Postcards WA on Sunday 22 May at 5.30PM.

With the truffle season quickly approaching, truffle hunters are getting ready for the annual pursuit of the delicacy and it’s not just chefs taking note. The Wine & Truffle Co has been mentioned across the globe, including The Wall Street Journal Asia. More and more people are recognising the irresistible aroma and texture of truffles and demand is going up. As the temperatures decrease, truffles start maturing and the truffle hunting starts late May and runs through to August at the Truffière in Manjimup.

Read the Wall Street Journal Asia article.

Chef’s and connoisseur’s are ready to taste the first of The Wine & Truffle Co’s delicious black truffles. Everyone from The Australian and The Wall Street Journal, to Danish wine and truffle enthusiasts are talking about The Wine & Truffle Co’s French Perigord truffle variety – tuber melanosporum – with excitement and praise.

The Wine & Truffle Co are expecting the truffle hunting to start in early June and run to the middle of August, so there will only be a short time to get involved with the fun of hunting this rare delicacy and impress all your friends with its earthy aromas and smooth texture. 

Read The Australian’s article.

Read the Danish article.

Read The Wall Street Journal article.

Well it doesn’t get much more off the beaten track than a gourmet truffle hunt tour for two at The Wine and Truffle Co just outside Pemberton for only $99! Now in case you’re confused, this isn’t some kind of delayed Easter ritual – you’ll be hunting the rare, valuable and incredibly tasty truffle that grows underground. Truffle tours run from June through to August each year and you’ll join The Wine and Truffle Co’s team of truffle hunting dogs as they spend two and a half hours sniffing out the best truffles that the area has to offer.

This offer is only available until the 15th of May so be quick!

Click here to make your booking.

They say a change is as good as a rest! However, we can assure you, we rest not, and in recent weeks we have undergone quite a makeover. They also say, a change for the better is good for the soul, and we are happy to announce that the heart and soul of The Wine and Truffle Co has taken on a new lease of life and looks 10 years younger! Can’t say that for the staff though.....sshh – they’re out hunting truffles.

As a first step towards rebranding and improving our image, the Company’s Head Office has now moved from our Warehouse facility in Jolimont to the busy Balcatta Professional Business District. Internet issues aside, the initial upheaval went almost unnoticed as we settled into our newly decorated office suite, brandishing our fresh new image and colours. We believe this move better reflects our increased commitment to improve on quality and communication to our customers and we look forward to serving you in the coming season.

Our address is Suite 6, 10 Whipple Street, Balcatta WA 6021.

Order your truffles now!

It is a little known fact, but the best pizza in the world isn’t found on the streets of Naples, or any other Italian city, it is baked in the stone ovens of Western Australia’s capital.

At least, that was the conclusion of the International Pizza Expo in Las Vegas, which has crowned Raffaele Brotzu, owner of Perth restaurant Delizioso, the best pizza maker in the world.

Not bad for a city that is considered one of the most remote on our planet.

Of course this accolade comes as no surprise to Western Australians, they have long known that their culinary scene is an exciting and vibrant one, quietly lining up awards for wines, beers and all sorts of local produce on their collective mantelpiece.

But for those who haven’t yet explored the fertile red earth of WA, it is all a bit of a revelation.

With just 10 per cent of Australia’s population living scattered across the state’s colossal bulk (which takes up about a third of the country in total) we always knew the west offered panoramic landscapes, deserted white sand beaches and rugged bushlands.

But it has taken us a little longer to realise that world-class wineries dot those wild frontiers, along with a lively coffee culture and an emerging market in boutique breweries.

The sheer variety of different cultures that make up WA makes its culinary scene an exciting fusion of Asian, African and European influences, while its Mediterranean climate means a huge variety of exotic fruit and vegetables are available locally.

Combine this with award-winning vineyards and fresh seafood and it’s easy to see why WA is becoming known for offering outback adventure with a gourmet twist.

In bustling Perth, Australia’s sunniest capital, a recent dining boom has created scores of al fresco restaurants and cafes, offering everything from extravagant treats to affordable fare.

Nearby Fremantle, the 19th-century port town just south of the city, is packed with pretty coffee shops and bars alongside its spectacular Georgian and Victorian architecture, while just half-an-hour north-east of the city, the Swan Valley, WA’s oldest wine region, is the perfect place to indulge in some tours and tastings.

Most of the vineyards are still owned by the descendants of the Italian and Croatian immigrants that set them up and they all know the importance of fine food to accompany that rich Shiraz or chilled Chardonnay.

Grab a copy of the self-drive food and wine trail (www.swanvalley.com.au) and visit the many open cellar doors to learn more about the area’s liquid nectar. If you’re in the region in October, further delights await at the Spring in the Valley Festival, one of Australia’s biggest food and wine events.

Would you like a meal carefully put together by Gordon Ramsay, Sanjeev Kapoor and their International Culinary Panel of some of the world’s best chefs?

Perhaps a glass of wine, carefully chosen to compliment your food, will help you relax while you peruse the KrisWorld inflight entertainment, offering a collection of 100 films, 150 television programmes and 700 CDs at your fingertips?

Singapore Airlines prides itself on helping customers begin their holiday as soon as they step onto the plane and has a cabinet stacked with ‘best airline’ and customer service awards to show for it.

After all, Australia may be half a world away, but that doesn’t mean you can’t travel there in comfort.

With flights three times daily, choose the time that best suits you for take-off.

And add another level of luxury and excitement to the journey by flying on Singapore Airlines’ double-decker A380s.

They are the most comfortable, spacious and quiet aircraft to ever take to the skies, offering roomier seats and the widest choice of on-demand entertainment in the industry.

Upgrade to business class and enjoy not only the widest seats in its class, but the largest full-flat beds to ensure a good night’s sleep as you travel to Singapore.

From there it’s style all the way in the brand new and equally comfortable A330 which will whisk you off on your Western Australia adventure.

Make sure you don’t neglect the many Swan Valley breweries that also offer tours and tastings of their own premium beers or the Great Northern Distillery with its speciality Canefire Rum.

Perched on the south-west coast, three hours from Perth, is Margaret River, a laid-back surfer town which has become a Mecca as much for foodies and wine buffs as for those looking to catch the ultimate wave.

An internationally-recognised ‘biodiversity hotspot’ with nearly 80 per cent of its plant species found nowhere else on the planet, Margaret River is carpeted with colourful wildflowers throughout the year and is the perfect area for growing a whole host of different produce.

Its 150 plus wineries may only represent three per cent of Australia’s production, but they make up over 25 per cent of the country’s premium wines and have more awards than they know what to do with.

But Margaret River is not just about the grape. Visitors can also indulge in free tastings of locally-made ice cream and chocolate, olive oil and tangy cheeses, or even hone their cookery skills at the luxurious Cape Lodge retreat (www.capelodge.com.au).

Some of the country’s best chefs are based in the area, creating masterpieces at the innumerable quality restaurants in the centre of town and at the wineries.

A few have scattered to the boutique hotels that hide among the neck-cricking karri forests around nearby Pemberton, where the trees tower up to 80 feet tall.

Just an hour-and-a-half away from Margaret River, the pretty timber town is situated on the banks of the Donnelly River and is the perfect base for combining hiking and kayaking with black truffle hunting in neighbouring Manjimup.

Visit the Wine and Truffle Co (www.wineandtruffle.com.au) - the largest producer of ‘black gold’ in the Southern Hemisphere - for a refreshing glass of award-winning Chardonnay or Merlot before embarking on a hunt and finishing up with lunch in the gourmet truffle cafe. Or stay at Stonebarn (www.stonebarn.com.au) a boutique property with just six rooms set amongst lush forest and with its own trufferie.

Pemberton is also the gateway to the Great Southern wine region, which specialises in Riesling and Cabernet Sauvignon served up with a great dollop of history in the coastal town of Albany.

A former convict colony and whaling centre, the town is still dotted with colonial 19th-century buildings, many of which now house art galleries and restaurants.

Its dramatic coastline, complete with sheer cliffs and massive granite outcrops as well as great whale-watching opportunities, is the perfect breath of fresh air after days of indulgence and gourmet delights.

And its location, just five hours from Perth, makes the journey back to the capital an easy one. That is, if you don’t get distracted calling in at a few more vineyards on the way...

Read more: http://www.dailymail.co.uk/travel/article-1367181/Western-Australia-gourmet-guide.html#ixzz1Hr8tlH4H

Visitors took the opportunity of an early arrival to get out and explore the town and surrounding attractions.

Manjimup Visitor Centre manager Roy Piggott and his staff of volunteers were kept busy giving directions and recommending places to visit.

Mr Piggott said the Diamond Tree was proving to be popular, with early visitors wanting to cycle out and climb the tree before it became crowded.

One early arrival was Garry Long from Bendigo in Victoria, who camped in Manjimup on Thurday night and was reassembling his bike before riding into town.

``We flew over yesterday and got a bus down,'' Mr Long said.

Mr Long has been to WA before, but was looking forward to seeing the South West scenery from his bike during the nine-day ride.

``The big advantage of this trip is you can see so much more travelling at a slower pace,'' Mr Long said.

``You can see a lot more than you can if you zip past in a car.''

He said he had been impressed with the welcome to Manjimup, and everyone had been very hospitable and friendly.

``It's starting off as a great experience from day one,'' Mr Long said.

Darryl Dimmick and Leeane Milne from Queensland said they were enjoying the sunshine.

``We came for the sunny weather!'' Mrs Milne said.

They were also getting ready to explore Manjimup ahead of the start of the event, planning to have lunch at The Wine and Truffle Company.

``I haven't tried truffle,'' Mrs Milne said.

The Manjimup Chamber of Commerce warned local businesses to be ready for the influx of visitors expected for the event.

``There's going to beclose to 1500 people here for this event on the day,'' said the chamber's Rose Moyle.

Even the Manjimup CWA was lending a hand, offering light lunches and morning teas to the cyclists.

I get my key from reception at the YHA and drive to the detached worker's cottage across town. After fetching white wine from the bottle shop across the road, I burst through the hostel door with a hearty: "OK, who wants a drink?"

Inside is a terrific share house, with a roaring fire and people veging on the couch. I'm staying with Germans, French and Aussies. A few are heading south on working-holiday visas, while others are walking on the nearby Bibbulmun track (961km, from Perth to Albany). Some are doing it for the physical challenge, while others seem to expect a lightning-bolt life revelation.

After refreshments, it's off to the supermarket. It's closed, so I walk through a stiff breeze to the nearby Best Western hotel for dinner with one of the hikers. We run into more backpackers behind the bar. After a big plate of spag bol and a few beers, we repair to the hostel. The digs look even better in the morning, with a back deck, lawn, kitchen-cum-dining area and a big dining room and lounge.

I talk my housemates into going on the forest tram, departing from Pemberton railway. We head past the old sawmill and into forest, where the driver points out the differences between the karri, Marri and Jarrah trees. Approaching a road crossing, and the first of six bridges, he fires the whistle, which sounds like an air horn. It's for a good reason, he explains - a truckie crashed into the tram not once, but twice, after driving through the crossing.

Stopping briefly at the cascades, we stretch our legs before hopping back on board. Passing the BibbuImun track intersection we wave to the hikers, and then cross the Southern Hemisphere's longest wooden tram bridge. Back at the hostel, there's not much arm-twisting required to get the Germans to join me at the Wine and Truffle Co near Manjimup.

We pop into the truffière and take an abridged version of the tour, minus the gourmet cooking demonstration and dog training explanation. Later, it's gumboots on as truffle host Megan Tate takes us on a walk, detailing tile history of the property and how it all works. The first truffle harvest, in 2003, was l0kg. Last season the figure was 1.5 tonnes.

As we walk around the orchard, it's obvious how much science is involved, with data on moisture levels and the truffles kept for future planning. Figures are compared with Europe, where truffles are harvested in the wild. Truffle-hunting season is usually from late May to mid-to-late August. The truffle dogs will sniff 40km of ‘truffle tree rows in less than seven days, seeking out ripe little nuggets.

We're late in the season but Tate manages to dig out a truffle from protected oak roots growing too close to the surface. She holds up the black gold for us to sniff. While Europe's truffle yields are shrinking, this truffière is expanding. We return to the cellar door and have a wine tasting with master winemaker Mark Aitken, who dryly remarks that my ciggie puffing housemate will be enjoying "tobacco notes" with everything. On the way back I climb the 5lm Diamond Tree and the Gloucester Tree, a 6lm former fire lookout.

The next morning, before breakfast, I'm up the 75m Dave Evans Bicentennial Tree. From here I can almost see my next destination.

Written by Bill Johnston as a guest of Tourism Western Australia, published on 16/01/11

for bookings please ring 08 9777 2474 or email us at cafe@wineandtruffle.com.au

The Tapas menu will run until the end of this month on friday/sat evening. check out the menu here

for bookings please ring 08 9777 2276 or email us at

Sample menu

Parmesan and Walnut Royale,

Cream Of Asparagus And Truffle

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Seared Scallops, Cod Brandade,

White Bean and Truffle Veloute, Pancetta Dust

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Free Range Chicken And Truffle Galantine,

Foie Gras Creme Brulee

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Braised Beef Cheek,

Madeira And Fruffle Sauce

(Sauce Perigueux)

'Celeri-Sotto', Caramelised Onion

----

Black Diamond And Granny Smith Charlotte,

Chestnut Emulsion,

Truffle Ice Cream

Keller is just one of a group of international chefs who have found an answer to their dreams in Manjimup: out-of-season truffle supplies.

Truffles are a winter crop, but in the northern hemisphere it's now summer.

So the chef who can put truffle on a northern hemisphere menu at this time of the year is going to have a competitive advantage among wealthy European and North American diners in need of a summer truffle fix.

Keller, Sam Beall, from Tennessee's posh Blackberry Farm Restaurant, and Daniel Boulud, of New York's chic Restaurant Daniel, will pay up to $2200/kg for "black gold" from Manjimup's The Wine and Truffle Company.

Its chief executive, Alan Neilson, has good news for them.

"The first truffles have begun to pop their head out of the ground - and it looks like it's going to be a bumper crop," he said.

Apart from the flavour - the Manjimup truffles are exact clones of the Perigord black from France - overseas buyers can also get WA truffles faster than European-picked ones.

"We have a two-day turnaround from paddock to European plate," Mr Neilson said.

"We pick it on Sunday and it's on a plane on Sunday night.

"In Europe the process starts with a truffle hunter who digs it up; he then sells at a local market where a middleman sells it into the restaurant trade and then eventually on to a chef.

"Turn-around time can be 5-7 days."

After Perigord and Alba in Italy, Manjimup is the world's third truffle centre.

In Perth, truffle dinners, truffle degustation menus, truffle and wine nights and "Truffle Tuesday" menus will start being advertised over the next few weeks.

And enjoying the heady, musky, mushrooms-on-steroids flavour of the black truffle doesn't need to be expensive. At Subiaco's Bistro Felix, owner Jeremy Cariss said Rottnest scallops on the half shell with leek ala Grecque, topped with a slice of truffle would cost $10 each.

Cariss said the Manjimup product is spectacular.

"We love that it's seasonal and local … and the romance of it. We look forward to the truffle season. There's a real buzz about it," he said.

The best way to eat truffle? Most aficionados will tell you that shaving it fresh over home-made egg pasta in a foaming butter sauce, is the apogee of truffle eating. Similarly, a truffle omelette will have devotees heavy breathing.

Truffles cost up to $3000/kg at retail, but pasta for four requires just 50-60g, which makes truffled pasta and egg dishes accessible for the home cook.

Manjimup truffles will start appearing in specialty stores, like Subiaco's Simon Johnson, over the next few weeks with supply steadily increasing as the season reaches its high point in July.

The WA season is over by August.

But do truffles live up to the hype?

Bistro Felix chef Dominic Grundy sums it up:"Every time I walk in the fridge, I just get hit with this amazing smell. There's nothing like it."

"I just love coming to work in June and July," he said.

Premium Truffle Hill Wines will be served to complement each dish.
Seven Course Truffle Dego incl. Premium Truffle Hill Wine   $210 pp

Sample Menu

Potato Bread with homemade Truffle Butter
 
Salmon Carpaccio with Truffle Ponzu Dressing
 
Scallop & Truffle Sandwich
dressed with a traditional Truffle Mayonnaise

Truffle studded Snapper
wrapped with continental Bacon on a leek – potato cake
 
sautéed Duck Liver on truffled Hommus
spinach leaves in sherry vinaigrette

Truffle & Rabbit Cannelloni
on Cepe Mushroom fumée
 
Braised Beef Roulade filled with cured Veal Shank
on a rich wine merchant sauce, roast vegetables and Truffle Crumble

Truffle – Honey Ice Cream
with fresh goats curd, roasted pear and hazelnut tuille

Coffee & Tea
For bookings call us on: 9316 3600

Gala Restaurant

22 Kearns Crescent Applecross

P:9316 3600

Fully Licensed

If you are a chef, please fill in our online form to be notified first, click here

Truffle and Wine Dinner - Sample Menu

Truffled Duck Egg Sabayon, Game Consomme,
 Brioche ‘Soldiers’

Lobster Terrine, Truffled ‘Vichyssoise’

Pithivier of Hunter Valley Partridge, Chestnut, Medjool Date,
Sauce Perigord

Palate Cleanser

Veal ‘Zurichoise’, Truffle, Veal Shank, Artichoke,
Foie Gras

Truffle Ice Cream, Roquefort, Walnut ‘Soil’, Pear

Petit Fours

* menu subject to seasonal variation

Read Sophie's Bio and Sophie's Culinary Accomodation

The Truffle Affaire promises to be an experience to remember. Tickets on sale now $245 per person. Visit www.wineandtruffle.com.au to book now..

CONTACT: Rebecca Letch, Event Coordinator, Wine & Truffle Company, 0411 693 886, rebecca@wineandtruffle.com.au

Sample Menu

Vanilla Mushroom Cappuccino
Janisson & Fils Tradition NV

Scallop and White Rocks Veal Sweetbreads
Truffle Hill 2007 Reserve Series Chardonnay

Mulloway, gnocchi and ceps
Truffle Hill 2007 Reserve Riesling

Spelt Risotto
Truffle Hill 2007 Merlot

‘Beef Rossini’
Black Angus Beef, Foie Gras, Truffle Madeira Jus and Potato Galette
Truffle Hill 2004 Reserve Series Shiraz Cabernet

Tonka bean and white chocolate

Truffle Panna Cotta with Pistachio Biscotti
Truffle Hill 2008 Reserve Series Cane Cut Riesling

$190per person

*All wines are served as tasting pours.

Wednesday, 9 June 2010

Amuse Bouche
2010 Semillon Sauvignon Blanc

Chicken Terrine with Truffles and Foie Gras Chives Creme Fraiche and Frisée
2009 Riesling

Grilled Crisp Skin Salmon on Oyster Mushrooms, Truffles & Leeks
2008 Reserve Chardonnay

Lamb Racks with Truffled Mustard Crust on Green Beans with Almonds and Truffles Port Jus and Truffle Mash
2007 Shiraz

Truffle & Tonka Bean Panna Cotta with Hazelnuts in Truffle Honey
2008 Cane Cut Riesling

$ 180 per person

For bookings and contact details, please visit George Street's website - http://www.george-street.com.au/

Divido & Truffle Hill Wines Black Truffle Degustation Dinner

Tuesday, 1st June 2010

Potato Tortellini, Local Scallops, Jerusalem Artichoke Sauce, Black Truffles
’08 Truffle Hill Sauvignon Blanc

Barramundi Cartoccio Style, Fennel, Thyme, Vermouth, Black Truffles
’08 Truffle Hill “Reserve Series” Chardonnay

Buffalo Mozzarella, Porcini & Black Truffles Pizza
’08 Truffle Hill Merlot

Wood Roasted Beef Fillet Umbria Style, Fontina, Wet Polenta, Black Truffles
’07 Truffle Hill “Reserve Series” Shiraz

Croatian Doughnuts, Honey, Black Truffle Ice Creams
’08 Truffle Hill “Reserve Series” Cane Cut Riesling

$160 per person

For bookings and contact details, please visit Divido's website - http://www.divido.com.au/events/truffle-dinner.htm

 Read the full article here http://chubbyhubby.net/blog/?p=585

The second article is about the world famous Mundaring Truffle Festival which the Wine and Truffle Company are a proud major sponser. We supply to all the best chefs in the world, from Thomas Keller to Tetsuya Wakuda. With the Aussie-truffle season hitting its peak in what would be summer in the Northern Hemisphere, chefs across the USA and Europe are now purchasing Perigord Black Truffles all year round.

Read the full article here http://chubbyhubby.net/blog/?p=582

CONTACT: Rebecca Letch, Event Coordinator, Wine & Truffle Company, 0411 693 886, rebecca@wineandtruffle.com.au

We'll use the fresh ones in Iain's amazing dishes in the cafe, plus we'll start making some new season Hazelnuts in Truffle Honey and Hazelnut Dukkah.

Read the full report here.

Pictured (left to right) Tourism Manager Paul Nolan, Frances Lee Truffle Hunter with Sunny & Izzie..- Daniel Henney and Korean Iron Chef Sung Woo Park

In the Trufferie, on a truffle hunt with Fran, Sunny and Izzie.

2010 RSM Bird Cameron Timber Towns Regional Wine Show, covers the Manjimup, Pemberton and Blackwood Valley regions.

The show the strength of the 2009 vintage for Sauvignon Blanc from Truffle Hill with both the Truffle Hill Sauvignon Blanc Semillon 2009 and the Truffle Hill Sauvignon Blanc 2009 awarded silver medals.

Three of our team, Paul, Cassie and the winemaker Mark attended the Awards Dinner and Paul Nolan, Our Tourism Manager was happy to accept the award on behalf everyone at Truffle Hill Wines.

Here's Paul with the trophy and you can read more about the event here.

A little oomph in the kitchen can sometimes be what is needed to turn a dish from something everyday into something special. With our gourmet truffle products that “wow factor” canbe easy to find.

One thing that we often get asked in our cellar door at Manjimup and when we are showing off the range of our truffle products at foodie shows around Australia is “how do I use it?”

While we have lots of truffle recipe ideas we thought it might be fun to see what others have come up with. So here is a round up of truffle recipes which we found in some of the more popular magazine. So here are some more ideas on how to make a dish into something special, no matter if you are using Truffle Oil, Truffle salt or Truffle Honey. The ideas are endless!

From Gourmet Traveller

Lardo, truffle honey and walnuts
Lardo is also called prosciutto bianco, or white prosciutto and is a beautiful antipasto that has a touch of sweetness.

From Notebook

Scallop risotto with truffle oil
An Italian favourite with a special hit of Truffle Oil

From Delicious Magazine

Little croustades with scrambled eggs and truffle oil
A special brunch or cocktail party treat

Barbecued seafood with truffled mash
Truffle Oil and truffle salt bring out add a richness to seafood in this dish

Once you have tried these truffle recipes out or used them for inspiration why not comment and let us know your favourite recipe for our truffle products.

The ones that inspire us we’ll send you a gift of one of our gourmet products to keep you busy in the kitchen till the fresh truffle season starts at the end of May.

Happy creating!

We get asked a lot if we take a break in summer. Hardly! Truffles may be harvested in winter but that doesn’t mean that things aren’t happening in the background.

While we can’t harvest truffles in summer we spend time tending the trends, weeding and trimming and keeping the Truffiere in tip top shape. For us a happy hazel nut tree means a happy growing truffle!

Summer is the time of year where we spend a lot of time waiting for the cool weather and the first appearance of the truffles.

Truffles – not to be confused with the chocolate truffle you may have eaten too much of at Christmas – are a group of valuable and highly sought-after edible species of underground ascomycetes. That means truffles are a fungus, just like mushrooms.

The French black truffle, the type that we cultivate at our Truffière in Manjimup, is the fruiting body of the fungus Tuber melanosporum. This fungus forms a symbiotic relationship with the roots of oak and hazel trees.

So it’s all those hazelnuts trees at our Manjimup property, currently green and lush in the summer that provide the home for our precious Australian truffles.

Truffles grow in the soil around trees that have the truffle mycelium growing on their roots. In some parts of the world, truffles occur naturally. In other areas, such as the cultivated plantation we have established in Manjiump, the host trees are inoculated with the truffle fungus and planted in what becomes known as a Truffière.

Several possible host trees for black truffles exist, including the common European hazelnut. The first truffles should appear the sixth or seventh year after planting. Truffle dogs are specially trained to locate them (by sniffing them out) during the winter.

Today, 12 years after it was planted The Wine & Truffle Co’s Manjimup Truffière now produces the largest quantity of truffles from one property in the Southern Hemisphere during the winter months, from late May to mid August 2009.

So as you can see, there is lots happening in the cycle of truffle growing all year round. We couldn’t take a break in summer as it’s a time of year that people love to visit Manjimup and we love to see our guests at the cellar door all year round.

Paul, Sandra and the cellar door team!