Black Diamonds: Manjimup & Perigord Truffles Compared

The first time I came face to face with a naked truffle, I stood in awe admiring a beautiful mass of ugliness and inhaling a pungent aroma like I was trying on a new perfume. The black tuber was mine and I was about to embark on a home culinary journey like no other.

About truffles

Black truffles (tuber melanosporum) are fungi that grow slightly below the ground and are associated with the roots of oak trees. Their growth is dependent on a mix of conditions that include the right combination of sunshine, dampness and good irrigation.

Traditionally, pigs were used as experienced truffle hunters but they have a tendency for being gourmands who like to eat the prized collection once found. More recently dogs have been trained in the art of sniffing for that mature aroma and they are much easier to control than a pig lunging after a black diamond.

French and Australian black truffles

The best black truffles have always been known to originate from the Périgord, in the south west region of France. More recently, Australia has begun truffle production with surprisingly good results. Manjimup truffles come from the south western region of the state of Western Australia, an area chosen for its similarities in soil and climate factors as the French truffle producing terrains.

How to Store Truffles

In the Gourmantic kitchen, we store our truffles in an airtight glass container with free range eggs. It takes one to two days for the aroma of the truffle to permeate and give the eggs that pungent flavour that no truffle oil can match. Alternatively, truffles can be stored in rice which can be used once the truffle has been consumed.

For the serious home truffle gourmand, a truffle shaver is a must-have accoutrement. No knife can slice as thinly, and to maximise the value and enjoyment, the purchase is a worthy investment.

Truffle Eating Suggestions

When it comes to enjoying a truffle at home, simplicity wins every time. Brunch turns into a decadent affair when truffle infused eggs are fried, scrambled poached or whipped into an omelette, with thin slices of truffle added on top, and served with lightly toasted crusty bread.

Tagliatelle, fettuccine or other fresh egg long pastas make an easy yet elegant light meal when seasoned with olive oil, a little garlic and shavings of truffle. A glass of Pinot Noir makes a fine accompaniment.

Truffles stored in Arborio rice call for a robust risotto. The key factor is to use quality chicken stock, and reserve enough of the truffle shavings to add at the end of the cooking process.

For more adventurous times in the kitchen, poulet en demi-deuil, or chicken in half mourning is a favourite. Slices of truffles are gently placed under the chicken skin and oven-roasted, giving it the black mourning appearance when cooked.

Truffle butter is easy to make. Simply add truffle shavings to unsalted softened butter and let it soften to spreadable consistency. It can be spread on a thinly sliced baguette or used to flavour baked potatoes. Truffled butter can also be frozen for later use.

When the truffle is nearing its end and it becomes difficult to shave that last morsel, simply spread a thin layer of softened Lescure butter on your favourite artisan bread and top with a slice of truffle. The ultimate in simple decadence.

Périgord and Manjimup truffles

Having enjoyed a little experience in handling and cooking both Australian and French varieties, the Gourmantic team set on a comparison of both tubers.

To the naked eye, the Périgord truffle was slightly lighter in colour and its texture was a little smoother than the Manjimup counterpart. On the nose, it had a distinctively earthy aroma unlike any other. The flavour was undoubtedly stronger and lingered longer on the palate. The Manjimup tuber was drier to touch and had a more brittle and rougher texture when it is passed through the truffle shaver. On the inside, the marbling effect of the West Australian truffle was more apparent. Both tubers were equally prone to grow white mould on their surface after three days of storage. Admittedly, last year’s harvest delivered a better quality WA truffle.

With Périgord truffles arriving on our shores in the middle of summer and the Western Australian variety on our tables in the middle of winter, a gourmet in Australia can enjoy the best of both worlds.

Can you pick the Australian Truffle?

L: Périgord Truffle (France) R: Manjimup Truffle (Australia)

L: Périgord Truffle (France) R: Manjimup Truffle (Australia)

Manjimup Truffle

Other truffle articles:
What to Do with a Truffle
Périgord Truffles from Tasmania