We toured the South of France with Backroads Touring and visited Castlelines olive oil farm to sample prior to our picnic lunch. The tour group was eager to try lemon or basil or fruit infused oil, but I wanted to taste something exotic that I had never sampled.

I adored the Truffle Oil although no one else on our tour wished to try it. In the nearby village, I quickly left the little Truffle shop when I noted that a Truffle the size of my fist had a price tag of 300 euros. The truffle oils were slightly more expensive than at the farm.

Dismayed, I returned home truffleless.

At a collegial coffee catch up, I bemoaned my disappointment. But then my life changed! I travelled overseas assuming the only truffle products worth using had to come from France when there is a better and affordable range in Victoria.

I heard about the boutique truffle produce shop from Daylesford that is elegantly packaged and tastes magnificent. 100% Australian owned, with ingredients sourced from Victoria, I contacted them with alacrity.

www.mineralspringstruffles.com

Their Truffle Salt and Truffle infused Olive oil has transformed my cooking – believe me, I needed this addition. I have not been known for my culinary excellence until now. An affordable decadence, I use the sea salt flakes with black winter truffle on pasta, risotto, vegetables and eggs. The organic truffle extra virgin olive oil has an aroma and taste that I adore on salads or fish.

I intend to try the truffle honey as a glaze or on dessert. Intrigued, I was curious about this business, and Kelly kindly spoke about their family project.

Mineral Springs Truffles began 15 years ago from this family’s dream to create an Australian quality product.

“We spent ages travelling around rural Victoria to find the right climate and soil for growing truffles and within our budget as we also had 3 young children at the time. Rosie was still a baby, so this was an intense adventure! Our property met all the criteria including a derelict home to renovate. Renovation took several years while staying in a tiny house (one room nothing else) until the house was liveable.

We had a lot of support from family and friends to renovate it which was greatly appreciated

We lovingly do the gardening and ensure that everything is organic and high quality. The soil takes a couple of years to prepare and we had to order the French oak trees inoculated with the truffle spores 2 years before we needed them. The entire process took meticulous planning, preparation and patience.

When we got the trees, the soil was ready and we planted them in Winter in the snow; wonderfully they have all survived.

We sell our truffles to chefs, online and at the Daylesford Sunday Market. A family affair, we all pitch in.

The truffle season is only winter to 10-12 weeks long as a result we also make Truffle Oil, Truffle Salt & Truffle Honey. We use local ingredients in our products from Victoria that we mix the truffle with and use jars and bottles made in Italy and France.

Our dog Goldie is a Kelpie and we have tried to train her, even engaging a Truffle Dog Trainer but to no avail. She is more of a farm dog wanting to chase things!

We use our neighbours’ dog who is a brilliant truffle seeking dog.”

Apparently, truffle dogs are like police sniffer dogs, and patiently. signal where they are. I could imagine our food obsessed Rottweiler, Atticus, as a truffle hunter – he would eat them before we could catch up.

I love living in Australia and discovering wonderful cooking ingredients, Bands, Books, Theatre and Film.