Hartley Truffles are grown in the Blue Mountains, central west NSW. The cold winters and the warm summers are perfect conditions for growing the Perigord Black truffle, Tuber melanosporum.
Hartley Truffles was founded after Jane and Richard Austen’s trip to the Perigord region in south western France in 2002, the home of the T. melanosporum. Inspired by what they learnt they decided they would attempt to cultivate truffle at their family farm in the Blue Mountains, New South Wales. The 2017 harvest was the best so far.
Fresh Truffles are harvested and sold in the winter (June to August) using their trusted dogs Maggie and KoKo. During these months Jane naturally infuses beautiful local honey and salt from ancient Australian sea beds with their fresh truffle.
Truffled Honey – use to flavour natural yogurt, drizzle over soft cheese or blue cheese on your cheese plate, or over bread & butter pudding; combine with some softened butter to glaze carrots; delicious on pancakes for breakfast.
Truffled Salt – Use this salt as you would any salt, however, it enhances the flavour of potatoes, eggs, pasta and also works well sprinkled on white fish.