Manjimup Truffles

Grown in the ancient soils of Smithbrook, near Manjimup — our black winter truffles are estate-grown, hand-harvested, and sought after by chefs across four continents.
The Southern Forests of Western Australia is one of the world's great truffle regions — and the only place on earth dedicated exclusively to Tuber melanosporum. Cool winters, pristine air, and rich, biodiverse soils make it unlike anywhere else. It's why we chose Smithbrook. And it's why our truffles taste the way they do.
Our truffles are sought after globally — and in addition to Australian chefs and retailers.

Looking to source Manjimup black winter truffles internationally?

We supply fresh and blast-frozen black winter truffles (Tuber melanosporum) to chefs and distributors across Asia, North America, Europe and beyond — with full traceability and export-ready handling.

Learn more about wholesale and international supply below.

Visit our Export & Wholesale page to learn more.

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Like the finest wines, our truffles derive their distinctive character from an exceptional growing environment.

Our truffière sits surrounded by national parks, drawing on low-salinity spring water and soils we've been nurturing since 2014. We farm regeneratively — no synthetic chemicals, no shortcuts. Just patient, careful stewardship of land that gives back exactly what you put in

To understand why the Southern Forests near Manjimup produces some of the world’s finest black winter truffles, read more in our blog.

https://belowandabove.com.au/blogs/news/southern-forests-truffle-story

Unparalleled Quality Assurance

We're proud to be Australia's only ISO 22000-certified truffle producer meaning every truffle is fully traceable from soil to kitchen, and fully compliant with Australian food safety legislation. Full documentation is available on request.

Read more about our food safety policy

https://www.legislation.gov.au/C2004A04193/latest/versions

Truffle Season

Our season runs June to August — and timing is everything. We harvest each truffle at peak maturity, because unlike fruit, truffles don't continue to ripen once they leave the ground. That moment of peak aroma and flavour? It's fixed at harvest. Which is why we don't rush it.

Fresh Tuber melanosporum (black winter truffle) from Smithbrook, Western Australia is available June through August. Outside of season, our blast-frozen truffles and Truffle Pétale™ deliver the same quality year-round.

How we grade our Truffles

We take great care grading every truffle to ensure only the finest quality reaches you. All our truffles are cleaned, assessed on aroma, texture, and weight, and graded to UNECE standards at our specialty processing centre, Truffle HQ in Subiaco. Not every truffle looks the same — and that's exactly as nature intended.

Extra Grade — Perfect aroma, texture, and appearance. The finest we produce.

First Choice — High-quality, well-balanced aroma and texture. Ideal for gourmet dishes.

Culinary Grade — Excellent flavour with slight imperfections. Perfect for the kitchen.

Trimmings — Smaller pieces, ideal for infusing oils, sauces, and culinary creations.

Industrial — Bulk grade, suited for processed products and mass applications.

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How to Use Truffles

There's a reason chefs have been shaving truffles over simple dishes for centuries. That earthy, deep umami does something nothing else can. A few grams is all it takes

With their earthy aroma and deep umami, black truffles elevate simple dishes into unforgettable moments. We recommend:

Premium Meats – Duck, veal, marbled beef
Dairy & Eggs – Truffled eggs, creamy brie, cheese toasties
Pasta & Risotto – Handmade pasta, classic risottos, beurre noisette sauces

For best results, shave or grate truffles just before serving to release their aromatic oils. A standard portion is 6–10 grams per person.

Below& Above Truffle & Wine Pairing
Pairing our wines with our truffles enhances both:

Pinot Noir – Ideal with duck or veal
Merlot – Excellent with beef and richer proteins
Chardonnay – Stunning with truffled eggs or pasta

From vineyard to truffière, our products are grown to complement each other—and bring people together, which is something we love.

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Fresh Truffle Storage

Truffles are at their best within 14 days of harvest — and how you store them makes all the difference. Because truffles are composed of around 80% water, managing moisture is everything.

Store them in the fridge at 2–4°C in an airtight container, lined with paper towel, and change that paper daily. Keep them away from anything pungent — onions, strong cheese, anything with a dominant aroma will compete with the truffle and win.

One thing worth knowing: don't store truffles in rice. It's a common tip that sounds right but isn't — rice draws moisture out through its starch content, which dehydrates the truffle and dulls its flavour. Paper towel is always the better choice.

It's normal for truffles to lose a little weight as they age. Proper storage slows that process and protects what you paid for.

What Our Chefs Say

“As far as using truffle in my cooking, my memories go back to my training in France under legendary Monsieur Alaine Duccase at Le Meurice. The quality of the truffle that we use can only be considered as top known as Tuber Melanosporum. After travelling and Working In Middle East and Asia for years I have not encountered this quality for a long while. Coming back to Perth and Opening my own boutique catering gave free will to explore with all the amazing produce WA has to Offer. After many years, last years I have once again experienced the quality of great truffle that I have enjoyed since cooking at 3 Michelin Star Restaurant. Kia & John of Below & Above Wine owner have been my truffle supplier to go to. the quality of their tuber was phenomenon, I am indeed looking forward to be working with their product and will be exploring with some amazing dishes to showcase their amazing truffle.”

Oliver Buenviaje Director & Chef Olio’s Fine Food

Blast-Frozen Truffles: Enjoy Premium Flavour Year-Round

Fresh truffle season runs June to August. But great cooking doesn't stop there — which is why we blast-freeze our Tuber melanosporum at peak harvest, so the quality you'd expect in July is the same quality you get in December.

Each truffle is frozen at temperatures as low as -25°C, minimising ice crystal formation and preserving the delicate cell structure that carries all that aroma and flavour. They're then vacuum-sealed to protect against freezer burn and locked in until they reach your kitchen.

Use them exactly as you would fresh — grate or slice directly from frozen and add to your dish. No thawing required. Trusted by chefs year-round, and for good reason.

Truffle Pétale ™

Some of the best truffle moments happen outside of season — which is why we created Truffle Pétale™. Through advanced cryo-drying technology, we've captured the full intensity of our Smithbrook Tuber melanosporum in a form that's convenient, consistent, and extraordinary.

Five grams of Truffle Pétale™ delivers the equivalent flavour of 25 grams of fresh truffle — concentrated aroma, signature umami, and none of the urgency that comes with fresh. It keeps longer, travels better, and performs beautifully in the kitchen.Simply add to any hot dish and allow around three minutes for rehydration — the aroma releases almost immediately. Perfect over pasta, eggs, cheese, or anything that loves a truffle. Store in a cool, dark place and use as you would fresh.

Luxury, without the season.

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How to order

Once harvested, our truffles are processed and packed within 24 hours — so what reaches you is as fresh as it gets. You can pre-order directly by emailing sales@belowandabove.com.au and we'll confirm availability and timing as the season approaches.

During the season, Truffle HQ in Subiaco is open for retail. Get in touch before you visit to confirm we're there — we'd love to see you.

We supply fresh, blast-frozen, and Truffle Pétale™ to restaurants, retailers, and hospitality groups across Australia and internationally. Every order is prepared at Truffle HQ in Subiaco and shipped via temperature-controlled logistics — so quality and freshness are never compromised in transit.

Whether you're sourcing for a single kitchen or looking for consistent volume supply throughout the year, we can help. Our blast-frozen and Truffle Pétale™ ranges mean we're not limited to the June–August window — we can support your menu year-round.

For wholesale pricing, export enquiries, and logistics details, please visit our Export & Wholesale page to learn more about our export program, ordering process, and logistics

Truffle HQ ™:

Truffle HQ is where the season comes to life. Based in Subiaco, it's our dedicated grading, cleaning, and export facility — the place where every Below&Above truffle is prepared before it reaches a kitchen anywhere in the world.

But it's more than a production space. Truffle HQ is where truffle lovers, chefs, and curious food people come together — for tastings, private dinners, and events built around extraordinary produce and great wine.