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Cooking with Truffles

Sharing a meal with good friends and a side of fresh Black Périgord truffle is an incredibly special thing to do. Fresh truffle is actually very easy to enjoy at home and you can smarten up nearly any dish with just a few shaves here and there. Fresh truffle cannot be compared with truffle oils and other pasteurized truffle products you may have used or tried in the past. These are generally made with synthetic aromas and flavours and are nothing like the real thing! Fresh is key. Fresh is best.
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Cooking with Truffles

Sharing a meal with good friends and a side of fresh Black Périgord truffle is an incredibly special thing to do. Fresh truffle is actually very easy to enjoy at home and you can smarten up nearly any dish with just a few shaves here and there. Fresh truffle cannot be compared with truffle oils and other pasteurized truffle products you may have used or tried in the past. These are generally made with synthetic aromas and flavours and are nothing like the real thing! Fresh is key. Fresh is best.
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Harvesting truffles

During the Winter truffle season (which varies from year to year but for us generally falls between May and August) we harvest truffles every weekend with our specially trained truffle dogs who sniff out and dig up our whiffy little friends. The excitement that builds inside you hearing the dogs barking and indicating on a spot on the ground, then smelling the powerful aroma and slowly unearthing these nuggety little balls is thrilling!
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Special event venue

We have a brand new, amazing venue at the Truffle Orchard in Riwaka, which can be used for special events that you may wish to host. The kitchen has been set up to face the dining area which is in the centre of a large open space (6m wide and 16m long) with fabulous views. The kitchen has a commercial bent to it with two gas ovens and large gas hob and good refrigeration capacity. It can easily seat 50 for a food event. Get in touch with any ideas on how you could use such a weekend or weekday opportunity at the truffière.
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Harvesting truffles

During the Winter truffle season (which varies from year to year but for us generally falls between May and August) we harvest truffles every weekend with our specially trained truffle dogs who sniff out and dig up our whiffy little friends. The excitement that builds inside you hearing the dogs barking and indicating on a spot on the ground, then smelling the powerful aroma and slowly unearthing these nuggety little balls is thrilling!
Full-Width Image Right + Text Left With White Background

Special event venue

We have a brand new, amazing venue at the Truffle Orchard in Riwaka, which can be used for special events that you may wish to host. The kitchen has been set up to face the dining area which is in the centre of a large open space (6m wide and 16m long) with fabulous views. The kitchen has a commercial bent to it with two gas ovens and large gas hob and good refrigeration capacity. It can easily seat 50 for a food event. Get in touch with any ideas on how you could use such a weekend or weekday opportunity at the truffière.
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We deliver fresh Black Périgord truffles direct to your home kitchen from our truffière in Riwaka.

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Suggested dishes that work best with fresh truffle 

Cooked Eggs

Scrambled eggs or an omelette is an easy way to enjoy fresh truffle. Shave a generous amount of truffle (4-5 shaves) over the dish just before serving. Wait, what? Truffles for breakfast? Hell yes!

Fresh Eggs

Try putting your truffle in a sealed container with the eggs you will be using overnight. The porousness of the eggs will absorb the aroma of the truffle and make your eggs even more truffley and delicious!

Pasta

Pasta dishes are delicious with fresh truffle. Keep it simple and use good quality ingredients - try olive oil, parmesan and cracked pepper tossed through some fresh pasta and shave a generous amount of fresh truffle over the dish before serving.

Risotto

Simple flavours and good quality ingredients again will work best here - a delicious mushroom risotto with good quality olive oil, mushroom stock and parmesan with fresh truffle shaved over the top just before serving. It actually doesn’t get any better than that!
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Truffle Production

2009

The year the first trees in our Truffière were planted

2016

The year of our first harvest

2,200

The number of inoculated oak and hazel trees in our truffière today
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There is a lot of work to maintain the trees and land throughout the year, from ensuring adequate irrigation to pruning, mowing, testing and conditioning the soil, playing on tractors, playing on mowers, and eating all the fallen hazelnuts too. Truffles that are found during our truffle harvests are cleaned, inspected, graded and priced according to an upfront industry-set grading system that determines the price per gram.
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Delivery

We have a target of 48 hours from the truffle being harvested to being in the restaurant kitchen to ensure optimum freshness on delivery. We work with you to ensure everyone is clear on the best continued care of the truffle to maximise the duration of freshness - from then on it is up to you how you choose to enjoy these beautifully delightful, nuggety little lumps of natural goodness.
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We’re truffle obsessed

At George’s Truffles we have an innate passion and love for all things truffle; eating truffles, smelling truffles, talking endlessly about truffles and most importantly…the love for the beautiful land that grows our truffle trees. It is this (sometimes obsessive!) love that drives our commitment to introduce more New Zealanders to this true delicacy via some excellent restaurant, hospitality providers and now to the home kitchen. 

Our truffle farm, or truffière, has a mix of 2,200 inoculated Oak and Hazel trees that were planted between 2009 and 2010. We have been successfully producing and finding truffles since 2016. That may not sound like a long time, but we’ve sure hit the ground running!
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What is a truffle?

There are many, many varieties of truffle that grow around the world - both naturally in the wild, and cultivated in truffières such as ours. One of the most commercially sought after and popular varieties is the Black Périgord - the truffle that we grow - which originates from the northern European basin of France, Italy, Spain and Croatia. 

Truffles grow underground on the roots of certain trees in a symbiotic relationship. They have a very powerful, almost pungent aroma which makes them a delightfully unique delicacy. This aroma is by clever design so that in the wild, animals (including pigs) will find them, dig them up, eat them, and excrete their spores back into the ground - thus completing their beautiful circle of life!
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