There are truly few things in life as delightful as fresh truffles. To savour the freshness of your truffles. They store well at 1-3 °C for 7 days and up to a maximum of 14 days given that they are delivered in their liveliest form:

  • Gently wrap fresh truffles in paper towels;
  • Carefully put in a sealed dry container such as a glass jar; and
  • Keep the container in the humidity drawer of the refrigerator to avoid areas that are coldest in the fridge.

Storing Fresh Truffles with Eggs

Here’s a fun tip! Store your truffles with eggs in a large jar that is sealable for 2-3 days. This will infuse the egg yolk with the truffle’s aroma. Marvellous for scrambled eggs! They can be stored in egg pasta as well.

Storing Fresh Truffles with Rice

Here’s a secret tip from some of the world’s leading chefs – store fresh truffle mushrooms in a large sealable jar for 2-3 days with Arborio rice. This infuses the truffle aroma through the rice, making it a fantastic base for truffle risotto.

Freezing Fresh Truffles

It is possible to keep truffles frozen for a maximum of 3 months, although some of the aroma will be lost as a result. The two best ways of freezing truffles are:

  1. Wrap the truffles individually in foil and put in a quality freezer bag. Ensure that you release as much of the air from the bag before closing the freezer bag, then freeze;
  2. Alternatively, you can put each truffle mushroom in a container that can be sealed and cover them with oil to make an air barrier, thereafter you can proceed to freezing them.

Keep in mind that moisture truly is the truffle mushroom’s worst enemy. To this end, it is recommended that you change the paper towel frequently. Truffles stop having their original aroma and moisture continuously. Should it grow mould that is white in colour, brush it off under cold running cold water and dry them well before putting them in the refrigerator.



50g+ Perfect truffle in shape and aroma. No skin blemish. 



30g+ Truffle may be irregular shape and may have a small cut. Must have characteristic aroma.



15-30g Perfect, small and generally round truffle.



30g+ Truffle with large cuts. May be irregular shape.


Extra Class 50g plus

(Slightly larger than a golf ball size up)

Regular shape
 Strong aroma, flavour, colour
 If strong aroma: small
 Up to 10% surface cut

First Class 30g plus

( Golf ball size up, maybe 30mm across)

Strong aroma, flavour, colour
 Strong aroma: small
 Up to 30% surface cut

First Class Small 15g – 30g

( 15mm – 30mm across)

Any shape
 Strong aroma, flavour, colour
 Clean insect damage
 Heavily cut

Large Cut 30g plus

( As above but have cut faces)

Regular shape
 Strong aroma, flavour, colour
 Clean insect damage
 Heavily cut


8-15g Small whole truffles.


<8-30g Cut pieces.

DELIVERY Airport to table weekly during season starting 1st June to the end of September.

ALL TRUFFLE IS GUARANTEED TUBER MAGNATUM (Italian white truffle) , TUBER MELANOSPORUM (French black winter Perogord truffle),

TUBER AESTIVUM (black summer truffle) and TUBER BORCHII (Bianchetto white truffle). 


Tuber Magnatum (Italian white truffle)


Tuber Melanosporum (French black winter Perogord truffle)


Tuber Aestivum (black summer truffle)


Tuber Borchii (bianchetto white truffle)


French Black Winter Truffles

“Without the tree the truffle simply wouldn’t survive, it’s the symbiotic relationship between the two that creates Mother Nature’s gift to mankind,” Alf Salter

In the beginning there was Mother Nature.

From a mature truffiere in the South Pacific, Mother Nature hides her finest jewels on the roots of thousands of hand-selected Oak and Hazelnut trees, inoculated at planting with spores from the French black Perigord truffle.

Buried beneath the base of these trees, white thread-like mycelium attaches to the root and similar to the umbilical cord between a mother and child, feeds the truffle nutrients from the surrounding environment as well as sugars produced by the host tree.

Springtime in the truffière sees branches budding and truffles beginning to develop on the tree roots beneath the soil. To grow and ripen they need a warm summer season and true cold snap in the winter and even a bolt of lightning as urban legend has it

The hunt begins in early winter from late May to late August, when the sensitive noses of trained dogs detect the unique scent of the truffle and lead professional truffle hunters to the hidden treasure.

Covering tens of kilometres of truffle tree rows every few days, means that the expert hunters and dogs never leave a ripe truffle in the ground.

We deliver only the finest fresh gems to your kitchen within 48 hours of them being unearthed

Once it reaches your palate, a life long love affair begins


The rest is history.



Black and white truffles are seasonal and mature at different times of the year respectively, but can be available throughout the year as well.  Black truffles are available from November to March, whilst white truffles are available between September and December.


White truffles go through maturation in autumn that is between September to November in Europe. They are ready for harvesting in summer to early winter-that is August to December, but can be available throughout the year as well, even though the supply will be less compared to when they are in season.


Black truffles, also known as summer black truffles go through maturation in early Summer-June to August in Europe. They are ready for harvesting from late Spring-May to September when the conditions are moist conditions are favourable.


Winter Black Truffle (French Perigord) is the most sought after, of the black truffles.

They have a pungent, intense, earthy fragrance and lend a unique flavour and aroma to food. The truffle is used in extremely small quantities and yet its flavour and aroma turn a standard offering of soup, chicken, meat or fries into a gourmet experience

They grow in the Southern hemisphere from June to August and in Northern Hemisphere from December to March

Contact the Truffle Kitchen to learn more about this delicacy.