Black Périgord truffles, beloved of truffières around the globe, are ready to be snuffled out of their hiding places. In Manjimup, Western Australia, The Wine and Truffle Co. — the Southern Hemisphere’s largest producer of superior Périgord truffles — offers culinary adventure seekers a chance to take part in guided truffle hunts as part of Traveller’s Collection Tours’ new seven-day itineraries. Available during select weeks in June (coinciding with the annual Truffle Kerfluffle festival on June 22), July and August, the tours include cooking classes led by local chefs, a tour and tasting at Vasse Felix Winery, and excursions to Valley of the Giants Treetop Walk, Jewel Cave and Cape Leeuwin Lighthouse.
The Wine and Truffle Co. also produces truffle oil, truffle honey, truffle salt, truffle mustard and award-winning wines bearing the Truffle Hills Wine label. The company’s pros suggest the following tips for protecting your truffle investment: Carefully wrap fresh truffles in absorbent paper, place in a dry sealed container (glass is great), store in your refrigerator’s crisper drawer, change the wrapping paper daily to avoid moisture collection, and use within a week or so. Storing truffles with fresh eggs in a sealed container for a few days allows the yolk to absorb the truffle aroma.
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