How to Use Truffles

Truffles are graded according to their size, appearance, colour and aroma.

Variety:
Tuber melanosporum – these are French Black Truffles or Perigord Truffles that we grow at our Manjimup property, they also go by the name of Manjimup Truffles.

Truffle Harvest Period:
Harvest season begins in June and runs through to end August.

What makes a great truffle?
Truffles vary in size and shape but the wonderful aroma, taste and colour are always present in mature truffles, harvested at the right time.

Are there different grades of truffles?
There is one very important thing to always remember when looking to buy truffles: winter is the peak of the truffle season. A truffle will be at its best, and most flavourful during the winter harvest, which typically goes from June to August.

Also, remember that weather conditions change depending on the year and the geographic location, so there are other factors that affect truffle harvests, like an unusually warm winter, or an early spring.

What are truffle “classes”?
Truffles are graded in France as either Extra, 1st Class, 2nd Class or Unclassified.
The chief difference between 1st Class and Extra truffles being the minimum size (Extra Class truffles must weigh at least 25 grams - approximately the size of a ping-pong ball) and shape (Extra truffles must have a "beautiful round shape")

Extra grade truffles only permit "very slight" as opposed to "slight" defects - the line between "very slight" and "slight" changes throughout the season and from season to season.

One important detail to remember is that bigger truffles fetch bigger prices because truffles are priced by weight, not size. So, a bigger truffle will be heavier, and therefore cost more. Size does not affect the flavour, aroma or quality of truffles.

We do not limit ourselves to Extra grade Australian truffles exclusively because some of the criteria (e.g. roundness) have no culinary merit. In the case of size, we do believe that 30-40 grams is an excellent range (very small truffles are hard to handle and lack that "wow factor", very large truffles have a lower percentage of surface area which is where aroma is most concentrated.)

Are there any defects when it comes to fresh truffles?
At The Wine & Truffle Co we select truffles that are relatively defect-free. We are not willing, however, to pass up a mature truffle with an intense bouquet just because it has some minor flaws. Often the most perfect looking truffles are those that are picked while a little immature - which will never develop their full aroma potential. We think you'll agree that aroma and flavour are what matter most in selecting outstanding Australian truffles.

What is an icon Truffle?
•    A single truffle weighing over 500gms
•    Sufficiently mature to have the characteristic aroma, taste and colour of the species

Storing Truffles

To be enjoyed at their best, black truffles should be consumed within a few days of being unearthed.

A truffle’s worst enemy is moisture. So, to help keep –truffles fresh for longer (up to about 10–14 days) gently wrap fresh truffles in absorbent paper, such as a paper towel, and store in a dry, closed container in the crisper compartment – not the colder parts of the refrigerator. The absorbent paper around the truffle should be changed daily and the jar/container must be kept dry.

Truffles have a very strong aroma, which will quickly impregnate any other foods in the fridge, so it's important to store them in their own container.

Removing mould from truffles

Truffles lose moisture (weight) and aroma continually. If they grow a little white mould, brush it off under running cold water and dry the truffle before replacing it in the fridge.

Store fresh truffles with eggs

Store the fresh truffles with fresh eggs (any eggs!) in a large jar for 2 days and the yolks will be infused with the truffle aroma – wonderful when then scrambled or used in dishes that can be lightly cooked.

Freezing truffles

You can wrap truffles individually in foil and put them in a freezer bag. Or, you can place each truffle in a small container, cover it with oil or duck fat to create an air barrier, and then freeze the containers. Truffles will keep for 10 days, their aroma intact and up to 3 months with some loss of aroma.

Cooking with Truffles

Foods that complement truffles...

Foods that capture the aroma for truffles well are eggs, potatoes, rice, pasta and cream. Garlic, onion, chives, leek, celery, celery root, and parmesan enhance the flavour of truffles.

Chefs often pair truffles with scallops, crayfish, foie gras, asparagus or cabbage. The addition of truffles can turn a basic dish into a gastronomic delight.

Many chef's are excited by what they can achieve with fresh truffle flavours in aromas in their meals. Peter Manifis, from www.vineleaves.com.au , explored the harvest and potential of fresh truffles. Watch Peter’s video.

Why not try some of our gourment truffles products in these great truffle recipes.

Please feel free to download the Recipe Sheet