Truffle hunts with MP Experience
Jenny McAuley and her dog Thomas will show you the truffière and give you the opportunity to find a truffle under an oak or hazelnut tree, in the rich volcanic soil of Red Hill.
Learn about the history of the Red Hill Truffle farm and the mystery of the black truffle. Discover the intoxicating aroma and hear about the unique difference that truffles can bring to your next dish.
Explore with Thomas as he locates the scent and tracks down the elusive truffle. When Thomas locates a truffle he is rewarded for his find. Jenny will determine the readiness of the truffle for harvest.
Come and discover the excitement of the dig, and enjoy the experience of the truffle hunt and the opportunity to smell, handle, and photograph the freshly dug truffle.
You can even purchase a truffle that is found on the hunt.
Perigord Black Truffle
They are considered the finest of edible fungi and have a place in gastronomy alongside saffron, caviar, and foie gras. An individual melanosporum truffle varies in size from the size of a pea up to that of a grapefruit. With a skin that is similar to that of an avocado, the flesh of the truffle is a dark brown black with white veins running through it. The truffle aroma is very powerful, with sweet forest-floor notes.The Perigord black truffle makes up the bulk of truffles presently grown on our farm. The black truffle is harvested in the winter months.
Also known as the Burgundy Truffle. This truffle can be a more prolific grower than melanosporum. It does require the same soil conditions and is not as fussy as perigord truffle. This truffle has been widely grown in France and is popular with chefs and diners as it has a different season to the perigord truffle. Tiber aestivum is used in the production of many truffle related products such as truffle salt and truffle honey.
Summer truffles taste evokes that of hazelnut and its scent a blend of mushroom and must. The flesh is a light brown and the peridium is very dark.
The season for summer truffle in Australia is February – April. The Australian market is ready for summer truffle and they are beginning to appear on menus. It will be interesting to see how our experiment goes.