Western Australia’s Truffle Season: A Winter Delight

Western Australia's Truffle Season: A Winter Delight overview

Western Australia's truffle season, spanning June to August, offers high-quality Périgord black truffles, sourced from Manjimup, where ideal environmental conditions mimic those in France.

Top points from the source

• Western Australia’s truffle season is here — an exciting time at COMO The Treasury, when our season-led menus showcase dishes that embrace the best of this rare delicacy.
• Here, Han Goh, Sous Chef at Wildflower, breaks down what makes a good truffle — the growing, the harvesting, and most importantly, the eating.
• Western Australia’s truffle season typically spans the winter months, between June and August.
• The region is internationally recognised for the quality of its Périgord black truffles, which rival Europe’s top producers.
• The areas surrounding Perth are particularly truffle-rich, especially in the Southern Forests around Pemberton and Manjimup.
• That’s where we source our truffles — from Manjimup — where the ‘terroir’ or environmental factors are perfect for truffles.
• That means fertile, well-drained soil, cool wet winters and warm dry summers, just as in France’s truffle-producing regions.
• Growing a truffle is an intricate business: although they’ve been consumed for centuries, it’s only in the last sixty-odd years that attention has been focused on the particular conditions in which they grow best.
• Truffle-growing is a slow, sustainable business, keeping pace with the composition of the land and the pace of each year’s seasons.
• In Western Australia, oak and hazelnut trees are inoculated with spores from mature truffles, then planted into special orchards.

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