From ancient myths to Michelin-starred kitchens, truffles have gone from forest floor fungi to global gourmet icons. Their story is one of mystery, obsession, and a deep, almost primal reverence for flavour. Western Australia now produces some of the world’s best black truffles - a remarkable feat in just a few decades.
Black truffles are wrapped in mystery for a number of reasons:
They grow underground, hidden from sight.
You can’t just stumble across a truffle on a stroll - they develop on the roots of oaks and hazelnut trees, requiring specially trained dogs (or pigs, traditionally) to sniff them out. Pigs are not used to hunt in WA as they like eating the truffles too much, plus fingers can be easily lost wrangling a truffle from a pigs jaws.
They’re picky and unpredictable.
Truffles only grow in very specific soil and climate conditions, and even then, their yield can vary wildly year to year. Farmers can wait between 5 and 8 years after planting inoculated trees before seeing any results, if ever.
Their aroma is otherworldly.
That intoxicating, earthy, musky scent is part of what makes them so prized — and also hard to describe. Scientists have identified hundreds of volatile compounds in truffles, which interact differently depending on the truffle’s age, environment, and how it’s prepared. No wonder they’re often called the black gold or diamonds of the kitchen.
They spoil fast.
Once dug up, black truffles don’t hang around. Their fleeting freshness adds to their mystique - they demand to be eaten and celebrated while they're at their peak.
There’s still a lot we don’t know.
Despite decades of research, we still don’t fully understand their life cycle. Some trees produce truffles, others don’t, and scientists are still unravelling the fungal alchemy at play.
All that mystery, combined with their rarity, flavour, and price has made black truffles culinary legends. If you want to truly unlock their secrets, you have to taste them!
The history of truffles is as rich and layered as their earthy aroma and stretches back thousands of years. Stories are filled with intrigue, luxury, and even a bit of superstition.
Ancient Roots
Truffles were known to the Ancient Sumerians and Babylonians of Mesopotamia, and by the time of the Greeks and Romans, they were already considered a delicacy. The Greeks believed truffles were formed when lightning struck the earth - a mystical origin befitting their elusive nature.
Middle Ages: From Treasure to Taboo
During the Middle Ages, truffles fell from culinary grace in some parts of Europe. Their mysterious, underground nature made them objects of suspicion, even considered the devil’s food by some. But in other regions, particularly in France and Italy, they remained prized.
Renaissance and Royal Obsession
By the Renaissance, truffles were back on the table, quite literally, especially in the French court. Catherine de’ Medici helped spread their popularity when she married into the French royal family. Truffles became associated with wealth, power, and indulgence.
18th and 19th Century: The French Take Over
France took the truffle to new heights in the 18th and 19th centuries, particularly in regions like Périgord and Provence. French chefs refined how truffles were used, pairing them with meats, eggs, and foie gras. This era also saw the beginning of truffle cultivation when trees were deliberately inoculated with truffle spores to encourage growth, with mixed success.
The Australian Chapter
Fast forward to the late 20th century, and Australia enters the story. Black truffle spores (Tuber melanosporum) were introduced into the southern hemisphere, particularly in WA’s Southern Forests. This has meant Europe now has access to almost year round truffles. Western Australia is now a major global player in this commodity and the southern hemisphere, antipodean truffle industry is thriving.
Like to know more? Join us in 2026 for our On the Hunt Truffle Tour in Manjimup.
