Truffle Hill, Manjimup: A Winter Wonderland of Black Gold
Monica Tindall
One of my girlfriends in Perth is a recipe designer—and if we’re in town in winter, she never fails to spoil us with fresh truffle creations, like scrambled eggs lavishly shaved with recently unearthed truffles for breakfast. That ritual has always made me curious about the origin of these beauties, and today I get to fulfil that curiosity with a visit to Truffle Hill in Manjimup!
Unearthing the Origins: Truffle Hill
Australia has quietly ascended to the upper echelon of black truffle producers, and much of that acclaim stems from Western Australia’s Southern Forests. Established in 1997, Truffle Hill is located among the towering karri forests of Manjimup, Western Australia. This pioneering estate was the first commercial truffière in the region, dedicated to cultivating the esteemed Black Périgord truffle (Tuber melanosporum). By 2003, their dedication bore fruit—or rather, fungi—with the harvest of their first aromatic truffle. Today, Truffle Hill stands as one of the largest producers of black Périgord truffles globally.
Meet the Hosts: Darian and Heidi
Our visit was made all the more memorable by the warm hospitality of Darian and Heidi Cheffers. Darian has been with Truffle Hill for nearly five years, sharing his passion for all things truffles. With a deep love for food, he brings his expertise and enthusiasm to his role, connecting customers with the finest truffle products. Heidi, equally passionate, ensures that every visitor feels welcomed and leaves with a deeper appreciation for these culinary treasures.
Hunting for Black Gold: A Canine Collaboration
Central to Truffle Hill’s charm is the joyful partnership between humans and dogs. Our guide, Jolene, along with her enthusiastic canine companion, transformed truffle hunting into a magical experience. The estate boasts a team of trained truffle dogs, many of whom are rescue dogs given new purpose and love on the farm.
Visitors can book a truffle hunt during the winter months, donning gumboots and joining the crew as they sniff out these subterranean treasures. While we were fortunate to enjoy a sunny day, guests often find themselves delightfully muddy—a rite of passage for any truffle enthusiast. The reward? A private tasting where freshly foraged truffles meet cool-climate Truffle Hill wines.
Savouring Truffle Hill Wines
Truffle Hill is more than just fungi and fur. Its vineyard, thoughtfully interwoven with the truffière, supports a cool-climate wine program led by winemaker Stuart Hutchinson. Stuart, who trained under celebrated winemaker Mark Aiken, embraces a Burgundian philosophy—his approach is about letting the season speak, trusting the fruit, and celebrating the nuance of each vintage.
Our tasting began with the 2017 Reserve Sparkling, a méthode traditionnelle Pinot Noir that spent five patient years on lees before riddling and disgorging. It’s refined, creamy and biscuity, with just enough citrus lift to keep things lively—and a three-time gold medallist to boot.
The 2023 Pemberton Riesling followed, a bright and linear drop with crisp acidity and the kind of clean, dry finish that makes you reach for another glass almost reflexively.
Next up, the 2022 Chardonnay from Pemberton proved a real conversation starter—barrel-fermented with 30% new oak and a touch of malolactic fermentation, it was just funky enough on the nose to intrigue, with a palate that married texture with elegance.
The 2022 Pinot Noir, grown here in Manjimup, was true to its forested home—earthy and grounded with taut acidity, softened by notes of cherry and wild strawberry.
Rounding out the tasting was a 2022 Merlot Cabernet Franc blend from Pemberton. It showed lovely structure and a quiet confidence, the kind of red you’d happily pair with a Sunday roast, creamy Brie, or a wedge of nutty Manchego by the fire.
Truffle Hill Products: Bringing the Experience Home
In the cellar door, truffle oils, salts, honeys, and truffle-infused condiments share shelf space with wines. The standout recommendation? Their fresh truffles, which last up to seven days in the fridge. While slicing them offers a dramatic presentation, Heidi suggests microplaning (grating) to fully release their flavour. Darian adds that heat and fat enhance the truffle’s essence—think cheese pizza, oven-heated Brie, or, as we discovered, Portuguese egg tarts. Yes, really—it works: sweet, earthy, savoury, buttery—heaven.
From truffle oil to paste, salt, honey, and even risotto mix in a jar, there’s plenty to take home. And with most accommodations in the region offering semi- or fully self-contained facilities, you can indulge in winter’s bounty by the fire, perhaps with a bottle or two of Truffle Hill’s Pinot Noir.
Exciting Developments Ahead
Truffle Hill is undergoing a grand expansion, recently acquiring additional hectares to become one of Australia’s largest truffle producers. Plans are underway for a new restaurant, pizza oven, and a complete renovation of the cellar door. We had the privilege of previewing some upcoming recipes and embraced Truffle Hill’s philosophy of truffle consumption: “more is more!” As Heidi aptly puts it, “Don’t hold back, it’s only here for three months—enjoy it now.” Darian enthusiastically shaves on even more black gold, leaving no negative space on my pizza slice.
But what we’ve seen is only a teaser of what’s to come. Brand ambassador, Chef Alain Fabregues—awarded the highest honour attainable by a craftsman, the Meilleur Ouvrier de France in 1991—will design the menu and launch his own range of products with Truffle Hill. Only good and tasty things to come!
Interesting Facts About Truffles in Western Australia
- Manjimup: The Truffle Capital: Manjimup in Western Australia is the largest producer of black truffles in the southern hemisphere, harvesting almost 90% of Australia’s black truffles.
- Ideal Growing Conditions: Truffles thrive in regions with hot summers and cold winters. Manjimup’s Mediterranean-like climate provides the perfect environment for truffle cultivation.
- Canine Companions: While pigs were traditionally used to hunt truffles in Europe, dogs have become the preferred truffle hunters in WA. They are less likely to eat the truffles and can be trained to detect only ripe ones.
- Short Harvest Season: The black Périgord truffle has an extremely short shelf life and a short harvesting period of only ten weeks a year.
- Symbiotic Relationship: Truffles grow in harmony with a host tree, enabling the tree to take in phosphorus while, in return, the truffle receives sugars, enabling it to grow.
Reasons to visit Truffle Hill: Go on a truffle hunt with the cutest companions ever, taste award-winning cool-climate wines (the chardonnay and pinot are musts), purchase fresh truffles and truffle-infused products, experience the upcoming restaurant and expanded facilities (should be ready in around six months), learn from culinary experts like Chef Alain Fabregues.
Truffle Hill
490 Seven Day Road, Manjimup
6258, Western Australia
Link to Truffle Hill on Google Maps
+61 (08) 97772474
info@trufflehill.com.au
Truffle Hill Cellar Door Hours
Thursday to Sunday: 12 pm-4 pm
Contact Stuart to book: +61 (0)412 360 633
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