Nature’s rare ingredient

Black truffles are among the world’s most celebrated ingredients. Prized for their deep aroma, earthy richness and unmistakable flavour, they signal the arrival of winter.

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Harvested from our Flinders farm on the Mornington Peninsula, they are shared with chefs, restaurants and food lovers locally and abroad, contributing to Australia’s growing reputation for exceptional truffles.

Two hands holding a black truffle with one piece sliced to show its marbled interior.

THE ART OF Umami

Our beautiful black truffles are highly coveted for their rich earthy flavour, often described as woody, nutty or even a little chocolatey. Naturally rich in glutamates, they embody umami, which translates from Japanese as “delicious savoury taste”.

Close-up of a black truffle cut open, showing its intricate marbled interior pattern.

Hidden, Hunted and Honoured

Botanically known as Tuber melanosporum, the prized winter black truffle forms slowly beneath the oak canopy in rich soil before being discovered at the perfect moment of ripeness. Each truffle is carefully unearthed, gently cleaned and selected for firmness, aroma and colour. Handling is kept minimal so it reaches the kitchen exactly as nature intended.

Fresh, firm and fragrant

Selected for structure, aroma and freshness, each truffle is lifted at its peak and nurtured from orchard to kitchen. The result is produce ready to shave, serve and savour.

Worth waiting for

Black truffles develop slowly beneath the surface and are available for only a short winter window. Harvested between June and August, each season offers a limited opportunity to experience their depth of flavour.

Chef chosen

Trusted by chefs for truffles that shave beautifully and hold their form, they bring rich savoury intensity to winter menus. From fine dining kitchens to passionate home cooks, they elevate simple ingredients into the most memorable dishes.

Close-up of black truffles placed on brass weighing scales with a blurred background.
Whole and sliced black truffles on dark plates on a wooden table.
Flat lay of fresh tagliatelle pasta, black truffles, cheese, garlic, truffle slicer, and truffle butter on a beige surface.

RARE AND remembered

A Culinary Treasure

Revered in European cuisine for centuries, black truffles have long been a centrepiece of winter menus. Today they continue to captivate chefs and food lovers alike for their complexity and rarity.

Fresh, Local, Exceptional

Harvested at ripeness and available only during the cooler months, fresh black truffles from Australia offer remarkable flavour and quality. At Flinders Truffles, each season reflects the unique character of the land that produces them.

From Farm to Table

From local kitchens to international markets, Flinders Truffles supplies premium quality black truffles to chefs, restaurants and gourmet retailers seeking exquisite produce.

Hand holding a large black truffle on a vintage brass scale.
Five black truffles of varying sizes on a round brass plate on a rustic table.
"Jane & Tony are doing something really special at Flinders Truffles. They’ve  become connected with the land and soil at the farm and are obsessed with this magical fungi.

Now in its 6th year the farm is producing some stunning truffles. Dark, dense with that heady intoxicating fragrance. I’ve used them for three seasons now, at home and overseas for curated events and masterclasses. The feedback has been tremendous and puts Peninsula truffles on the international stage"
Gary Mehigan
2024
"The truffles from Flinders possess an earthiness and complexity that elevates every dish they touch. Once you've cooked with them, everything else tastes thin."
Marco Rossi
Executive Chef, Melbourne

Wholesale enquiries

We welcome chefs, restaurants and gourmet retailers seeking seasonal availability or wholesale supply. We’d love to hear from you and explore what you need.

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Two people crouching on soil near a tree planting or searching for truffles with brown curly dog sniffs a find truffles in the ground. Truffle Hunts