Coomer Truffles - coming soon

COOMER TRUFFLES FROM MANJIMUP, WA - coming soon

Manjimup, Western Australia, produces the largest volume of truffles in the southern hemisphere. This picturesque forest region 300 km south of Perth just happens to have a cool climate and rich Karri loam soils that totally suit Tuber Melanosoporum (true French black winter truffle of the Perigord genus) similar to areas of France and New Zealand. Solid rain over the summer period combined with autumn sunshine means this year’s harvest is looking to be one of the best yet.

That Coomer Truffles exist at all is thanks to renowned Perth chef David Coomer who first planted 1400 hazelnut trees on the small, family-owned farm over fifteen years ago. In 2016, he welcomed his first viable crop. David, along with his trusty canine sidekicks, Twiggy and Olive, hunt out the ‘black diamonds’ each harvest day. The truffles are then cleaned up, graded and vacuum-packed ready for delivery.

You may wonder what all the fuss is about when talking of truffles. Describing the aroma and taste of truffles can be somewhat tricky. They are classified as a fungus and, yes, they grow underground so often they are described in similar terms to mushrooms. When truly ripe, they have an insistent aroma which some find quite musky and even a little gamey. Truffle is often also described as earthy/forest floor which lends itself to many culinary opportunities. Guess you’re just going to have to try them.

When it comes to using your prized truffle, dairy - and subsequently cheese - is your friend. Lactose has a way of amping up the flavour of fresh truffle.

  • One of the simplest things you can do is shave the truffle as finely as possible (you'll get a better mouthfeel this way) and fold this through some softened cultured butter. This can then be used on top of boiled potatoes, sauteed mushrooms or even a perfectly cooked steak.
  • If you store your truffle in a jar with a few eggs for several days, those eggs are going to reward you come the weekend with intoxicating scrambled eggs. When your eggs are just about done, simply fold some finely shaved truffle through the softly scrambled eggs - pure luxury.
  • Take things another step further by making yourself the most delicious yet simple pasta. Toss some cooked tagliatelle or spaghetti with your best butter, add a generous grating of Parmigiano Reggiano and go hell for leather with your finely shaved truffle on top. Adding a little reserved pasta water to help it emulsify, give it a good stir/toss to combine for a minute or two and dinner is looking good!
  • One thing to note – it’s best to avoid too much acid (think vinaigrettes etc) which too easily overwhelm the truffle’s delicate flavour compounds

Drinking suggestions:
This really depends on how you’re using the truffle.

  • Truffle butter on your steak? Earthy red wines such as Merlot, Pinot Noir and Gamay
  • Decadent scrambled eggs would love a more complex white wine such as a Chablis
  • Simple pasta or risotto would pair well with an aged Marsanne or Chardonnay

We know you're salivating at the very thought of all this truffle bliss. Register your interest by sending us an email at hello@harperandblohm.com with the subject line Coomer Truffles.

Each week, orders will close 9am Thursday with pick up available on Saturday the following week (9 days later). This allows for the most expedient delivery of the truffles from WA. Truffles are picked, cleaned, packed and dispatched as swiftly to ensure you receive the freshest product possible. They must be kept refrigerated to best maintain their limited shelf life. 

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