About Us

The black Périgord truffle is one of the rarest and most delicate ingredients in the world. It has an extremely short shelf life and a short harvesting period of only ten weeks a year.

Manjimup Artisan Truffles partnered up with Alain Fabrègues (MOF), an internationally renowned French chef and truffle artisan to develop a world-first recipe and technique for preserving black Périgord truffle without artificial flavours or aromas, so it can be enjoyed all year round.

Manjimup Artisan Truffles is now able to offer a range of preserved truffles made from all-natural and all Australian ingredients with no artificial flavours or aromas.

The Manjimup Artisan Truffle team know truffle.

Chairman, Wally Edwards was one of the pioneers of the truffle industry in Australia planting the first trufferie in Western Australia in 1997. The first step in this journey was picking the right location to grow truffles so they could flourish, Manjimup was chosen by Nick Malajczuk the Australian Truffle scientific expert. It had the right soil, the right climate, and plentiful water. Now Manjimup is the truffle capital of Australia producing well over 90% of all Australia’s truffle.

The next step for the Australian black truffle Industry is to ensure it can be preserved so it can be enjoyed 365 days a year.

Manjimup Artisan Truffles, partnered with acclaimed French Chef Alain Fabrègues MOF. Alain has created a world-first recipe for preserving Tuber Melanosporum truffle which protects the critical flavour notes and texture of the truffle with the use of specialised canning methods. His recipes are based on complementary ingredients which protect the aroma of the truffle.

This recipe is a world-first creation that is made from all-natural and all-Australian ingredients.