Tasmanian truffles

Truffles are an introduced crop that has been successfully cultivated in Tasmania using hazelnut and oak trees that have been inoculated with spores of the French black truffles, or Périgord black truffles (lat. Tuber melanosporum).

The first attempts at cultivating this highly-sought after, pungent fungi date back to 1992 when the first truffle orchard was founded in Tasmania - and Australia in general, while the unearthing of the first Tasmanian black truffle followed a few years later, in 1999.

The island’s unique climate, soils, and growing conditions along with the innovative methods and techniques employed by Tasmanian truffle producers have made it possible for black truffles to thrive in this state since then. Tasmanian truffles are widely renowned for their exceptional quality, flavor, and aroma, and they are used in a variety of pasta dishes, risottos, soups, salads, and meat specialties.

There is also a wide range of truffle-infused delicacies such as truffle butter, truffle salt, truffle honey, truffle olive oil, and truffle cheddar.