IT is regarded as one of finest ingredients in the world, but the revered truffle was something I knew little about before my weekend at Stonebarn Boutique Hotel and Truffiere, three hours south of Perth.
Originating in the Provence region of France, as well as Italy and Spain, the black truffle is a fungal fruiting body that forms a symbiotic relationship with the roots of oak and hazel trees.
In simpler terms, it is a mushroom that grows naturally underground rather then above ground, and varies in size from 2cm diameter to the size of a grapefruit.
While France is the traditional and major producer of truffles, its production levels are in significant decline.
The first black truffle ever unearthed in Australia was in Tasmania in 1999.
Today, they are successfully grown in both Tasmania and WA as the climate in both states lends itself to an extended growing season and plenty of time to mature the truffles’ aroma and taste.
In 2003, an 1800-tree truffle orchard was planted on the Stonebarn property – and the first truffle was unearthed less than three months ago.
The yield remains a fine balance between nature, science and fate.
David Butler has been Stonebarn’s resident chef for three months.
Despite hailing from England and having worked extensively through Europe, the 22-year-old said he had not worked with truffles before going to Pemberton.
“I’ve become very well acquainted with them since coming here,” he said.
Once a month, Stonebarn hosts truffle weekends.
On these weekends, guests can enjoy a Friday and Saturday night stay in a luxury king suite, a guided tour of the Stonebarn Truffiere with seasonal truffle hunting demonstrations (during May to September), a three-course truffle-inspired breakfast both mornings, and a dining experience dedicated to the delicate flavours of the truffle on Saturday nights.
“The truffle has a very subtle flavour, slightly bitter even,” said David. “In fact, more than taste, it’s something you experience through your nose. The aroma is what hits you first.”
David said some of his favourite dishes to make are truffle custard and scallops with truffle cauliflower.
“The simplest dishes are the best, such as scrambled eggs which you can fold the truffle through to give it an understated but delicious flavour,” he said.
Despite its label as a delicacy, David said the truffle weekends were attracting an increasing number of young people, keen to experience the fine ingredient.
“By the end, many are truffled-out,” he said.
With the average price for Australian truffles ranging from $2500 to $3000 a kilo, I now understand why they call it ‘black gold’ – and cringe with embarrassment upon later discovering that David had burnt the truffle jus while talking to me.
Visit www.stonebarn.com.au for more information.
The writer was a guest of Stonebarn Boutique Hotel and Truffière.