It’s easy to get hoodwinked with bad truffles these days. But these from Manjimup are really consistent. They are far superior in flavor and aroma than the ever-growing influx of black truffles now flooding in from China (and even a few new truffle farms in the U.S.). I’ve spoken to a quite a few chefs — like Josiah Citrin in Los Angeles — who believe the Australian truffles are actually more consistent than what they’re able to get from France.
France’s winter Périgord truffle season runs December to March; Western Australia’s season runs June through August, or sometimes into September if conditions are favorable. I visited the truffle farm of The Truffle & Wine Company (now called Truffle Hill) several years ago, and I’ve been hooked on these things ever since. The batch I received this week suggest that 2020 is a particularly good year. Ordinarily I celebrate truffle seasons with a group of friends, but thanks to the pandemic, this year’s indulgence will be more intimate. Order yours here.
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