NORTH East produced truffles could soon be on the menu at wineries and restaurants in the region.
Subscribe now for unlimited access.
$0/
(min cost $0)
or signup to continue reading
Truffle growers Taola and Mark Baldwin, of Smoko, knew there was a market for the fungi used in gourmet cooking.
Five years ago they planted 400 English oaks inoculated to produce black truffle spawn on their eight hectare property on McMahons Lane.
It can take five to 10 years for the fungi to reach harvest stage.
They are confident of harvesting this winter.
“Tasmania and Western Australia are the biggest producers of truffles and they are quite rare in Victoria,” Mrs Baldwin said.
“We are looking at being the first in the Ovens Valley to produce them.”
Dr Peter Stahle, president of the Australian Truffle Growers Association, said there are five species of black truffles.
“They have been known to fetch $2500 a kilogram depending on their quality, availability and variety,” he said.
“There are so many variables and in some cases many do not go into production.”
Mrs Baldwin said conditions in the North East had been perfect for growing the fungi.
“As far as the climate goes, we needed winter frosts, summer heat and summer rain,” she said.
“We got all three.”
The couple is now looking to expand their truffle enterprise.
They have put their truffiere and house on the market in search of more land to produce the delicacies.