A Western Australian Truffle Story

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Calling a truffle an underground mushroom really doesn’t do it justice. If you’ve never tasted a truffle, it’s going to be hard to describe. Earthy, rich, nutty, musty are terms that go some way towards defining it, but fail to really encapsulate what all the fuss is about. It’s no exaggeration to say that in the hands of a skilled chef, the truffle can work miracles. It enhances and enriches flavours in a way that is nothing short of magical.

From Manjimup in Western Australia, Oak Valley Truffles is the region’s leading producer and exporter of the finest restaurant-quality black truffles. The company is the exclusive supplier to many of the world’s top restaurants and chefs, from New York and Paris to Tokyo and Hong Kong.

This book tells the intriguing story of how the business started, and the people who played an important part in its development and success.