Long growing seasons and cool climates make Tasmania an ideal place for truffles.
Since the first truffle was found in the island state in 1999, the delicacy is becoming increasingly popular. This year, according to truffle harvester Tim Terry, between 1.5 and two tonnes of truffles could be produced in Australia.
And while this pales in comparison to Europe, which usually yields between 40 and 80 tonnes of truffles a year, more than 70 per cent of Australia’s truffle harvest is exported to willing buyers based overseas.
“We have a very long growing season and that’s why our aroma and our taste is so good – a bit the same as cool-climate wines,” Terry told Tasmanian Country magazine.
Southern hemisphere winters mean that truffles can be shipped to destinations where they are currently out-of-season – such as North America and Europe, where it is the middle of summer. The best time to harvest truffles in Australia is between July and September.
But Terry is also keen to keep his truffles used locally and offers a special price to Tasmanian chefs so they can be enjoyed right at the source.
If you are planning a winter visit to Tasmania, you might want to sample one of these delicacies during your time on the island state – they are delicious when served with mashed potatoes, a King Island fillet steak and, of course, a bottle of locally-produced red wine.