“Old socks and sex.” This was Gareth Renowden famously describing the smell of this gourmet delicacy in his popular tome, The Truffle Book. Who could resist?
Certainly not Marcus Jessup, the manager of the truffiere at Tamar Valley Truffles. He is dedicated to consistently supplying the very best products throughout a season that can begin as early as June and go right through until early September.
The company is one of Australia’s leading producers of the world renowned Black Perigord Winter truffle, and it also offers a fascinating range of truffle products.
The best way to harvest truffles is using specially trained dogs to home in on the uniquely rich aroma that truffles emit when they’re ripe, followed by human experts who assess whether the truffle is truly ready or should be left in the ground a little longer. It’s the colour inside the truffle that indicates its quality and this can’t be seen without cutting it, so you may find some truffles with a slight nick taken out of them.
For five years or so Tamar Valley Truffles has been supplying restaurants with truffles through distributors, but has now developed such a reputation that many chefs are contacting the company directly. The most successful products are the truffled Tasmanian olive oil and the truffled Tasmanian sea salt – both sought after by some of the country’s highest-ranking chefs.
You can order products online through the website, with the line-up ranging from Tasmanian truffled cheddar through to tomato and truffle sugo, as well as truffled risotto and Tasmanian truffled bush honey or shortbread.
The website also provides a great selection of recipes for those intrigued by these exotic fungi, but not really knowing the best way to use them. There are even some videos to give you step-by-step guides to cooking with truffles.
The farm is located in the beautiful Tamar Valley and visits are strictly by appointment only, so contact Marcus for further information.
PO Box 698, Riverside 7250
Tel: +614 1711 2655