FALL UNDER THE ‘BLACK MAGIC’ SPELL AT FLINDERS TRUFFLES
The Mornington Peninsula hinterland is known for its excellent fresh produce and cool-climate wines, but there is a gourmet experience you might not have tried: the highly prized black truffle grown at Flinders Truffles. Behind the large gates on Mornington-Flinders Rd, 1150 French oak trees, carefully tended by owners Jane and Tony, have been planted to help grow this most coveted of delicacies, also known as tuber melanosporum or the Périgord truffle. Growing and finding truffles is a fascinating blend of science, farming and a little bit of magic. Truffles grow in a unique symbiotic relationship with host trees and can take years before the spores produce high-quality truffles . The trees must be tended, and vegetation kept away from the base of them. Creating this truffiere in Flinders has been a labour of love for Jane, Tony and their family. Jane became fascinated with truffles and is passionate about growing them. She explains that the land the farm is on had many benefits for truffle growing. Having previously been used non-commercially to run cattle and lambs, the soil was not contaminated with fertilisers or other chemicals, and the rich earth had not had the nutrients depleted by extensively growing produce. Truffles do, however, require a slightly alkaline soil, so the family add lime to achieve the optimal truffle-growing conditions. The hard work doesn’t stop with growing. Once the truffles are harvested, they must be graded and scrubbed clean. Black truffles come in three grades, depending on their size and shape. You can tell a good black truffle by its dark interior, earthy aroma and firmness. Truffles are best consumed fresh, but their life can be prolonged by adding them to products such as truffle butter or truffle oil. Jane’s passion for these delicacies extends to the kitchen, and she loves to experiment with new ways to enjoy them, working with Peninsula chef Simon Tarlington to develop and produce a range of items such as truffle chilli oil and honey butter that you can keep stocked in the kitchen. Flinders Truffles supplies many Peninsula and Melbourne restaurants, and its truffles are even sent as far afield as Dubai and India. Jane is keen to help people feel more comfortable using this unusual ingredient in their own cooking, and she provides a range of recipes on the farm’s website, including cauliflower soup, roast chicken and scrambled eggs, to encourage people to experiment. “They are such wonderful ingredients,” she says. “It’s best to use truffles in simple dishes where their special aroma and flavour can really shine.” Now seven years into their truffle-growing journey, Jane, Tony and their team are excited to welcome people to join their truffle-hunting experience and taste this exquisite ingredient for themselves. At Flinders Truffles you will be guided through the truffiere by one of the knowledgeable hosts, with the specially trained lagotto dogs alongside to help sniff out these ‘black diamonds’ underground. You can also stop by the farm gate to enjoy one of their popular truffle cheese toasties or buy the products to take a little bit of gastronomic delight home with you. For Flinders Truffles’ contact details and opening hours, see page 157 AMY CAMPION www.eatdrinkmp.com.au
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