Under the warming winter sun and bright blue skies, the 12th edition of Truffle Kerfuffle, WA’s most decadent food festival, attracted top culinary talent and foodies who enjoyed a weekend of truffle laden feasts, music, masterclasses, demonstrations and more.
Held at Fonty’s Pool in Manjimup (28 to 30 June 2024), guests followed their nose of the unmistakable aroma of freshly harvested Manjimup black truffles shaved and planed atop of 2,200 delicious dishes served in the Truffle Kerfuffle Festival Restaurant over the weekend.
Esteemed chefs Gary Mehigan and Christine Manfield each hosted a long table dinner, and Paul Iskov (Fervor) and Amy Hamilton (Liberté) each hosted a brunch.
During the five intimate Chef’s Cabins sessions with Gary Mehigan, Christine Manfield, Brian Cole, Evan Hayter and Paul Iskov, guests devoured approximately 500 tasting plates of food whilst hearing stories, learning chefs’ secrets and cooking techniques.
With menus designed by Truffle Kerfuffle chefs, the team supporting them to deliver the delicious dishes was Vasse-based mobile cater Supper Road.
A total of six full time chefs and three casual chefs worked over 1,000 hours in the preceding week to prepare ingredients from about 30 local suppliers that included 50 kilograms each of marron, pork, kangaroo and beef short ribs, 720 eggs and 80 kilograms of potatoes.
There was an estimated $70,000 worth of freshly unearthed black truffles supplied by five local Manjimup farmers namely Australian Truffle Traders, Stonebarn Truffle, Truffle WA, Black Solitaire Truffle and Farm Fresh Truffles.
Black Manjimup Truffles (tuber melansoporum) are sought-after by chefs across the globe for their consistent high quality, impossible-to-describe taste and heady, earthy aroma.
Nestled in the Southern Forests, Manjimup pioneered the Australian truffle industry. It has a unique climate with clean air, loamy soils, ample rainfall and its proximity to the ocean creates optimal truffle growing conditions.
Manjimup is the most prolific truffle growing region in the Southern Hemisphere exporting 90 percent of Australia’s premium black truffles, making it the world’s fourth largest producer, after Spain, France and Italy.
In 2023, 10.6 tonnes of fresh Western Australian truffles were exported to North America, Europe, the United Kingdom and Asia, worth $8.4 million.
There are over 50 different types of fruits and vegetables, truffles, nuts, award-winning wines, beers, spirits, and ciders, gourmet products, beef, sheep, pork, and dairy farms in the Southern Forests region, many of which were showcased at Truffle Kerfuffle.
Quotes attributed as marked below:
Julia Meldrum, Truffle Kerfuffle Inc acting Chairperson
It’s always so exciting to showcase Manjimup’s incredible produce, including black truffles, to some of Australia’s best chefs and everyone who comes along to enjoy Truffle Kerfuffle. A highlight is the ability for everyone to interact with the local Southern Forests producers and experience the most amazing and diverse ways to enjoy the world-class, luxury ingredient, Manjimup truffles.
Gary Mehigan, chef
To have the opportunity to come and do a truffle hunt in Manjimup, to get up close and personal to what’s really one of the world’s great culinary ingredients, is a real treat.
The drive down from Busselton, and I’ve not been to Manjimup before, has been absolutely wonderful. We saw about six or seven emus in one of the fields, kangaroos and beautiful gum trees that are just gorgeous. It really is a very special part of the country and I get very wistful and kind of romantic when it comes to places like this in Australia and I think, oh, I want to live here.
Would I come back to Truffle Kerfuffle? Actually, I think I’d want to attend, that might be better, and then I don’t have any responsibilities, I can drink wine, eat great food, eat truffles and celebrate Manjimup.
Christine Manfield, chef
It’s been a truffle indulgence that’s for sure, and great to meet so many locals and visitors who come together for this festival. Every chef who has presented has done their own take on how to work with truffle and how to infuse its flavour into our cooking.
I think Manjimup truffles are fantastic. I had a great experience doing a truffle hunt and it was so good to see it firsthand.
Paul Iskov, chef, Fervor
I absolutely love coming back to Manjimup, not only because of the truffles, but for the beautiful people, incredible produce and the place. It doesn’t even need to said, but the truffles are absolutely first class and they draw everyone in and tie everything in together. There’s such a great team here, working with Supper Road, and on stage with chef Tony Howell and journalist Max Veenhuyzen, working with the amazing produce and being back in this beautiful environment with all these good people.
Rebecca Sullivan, co-founder Warndu, author, educator, cook
I went out with Gavin and Mel Booth at Australian Truffle Traders again, and I thought, I’ve been on a truffle hunt before, but going again, and it was as inspiring as ever. I relearnt stuff, learnt a few new things, and the industry has grown heaps since I was here last. Manjimup is still as beautiful as ever and I love being here.
The truffles that come from Manjimup are world class, and I’ve been to Alba, truffle hunting in Italy, Spain and France, and I genuinely believe that Manjimup truffles are the best in the world.
If you haven’t been to Truffle Kerfuffle before, put it on your tourism calendar, your foodie calendar and your learning calendar. The people in this region are the best, the food is the best and it’s such a beautiful experience for all the family.
The 12th edition of Truffle Kerfuffle (a not-for-profit community event that began in 2011) is a highlight on the Australian tourism and food-lover’s calendar.
Truffle Kerfuffle is proudly supported by the Western Australian Government through Tourism WA’s Regional Events Program, Fonty’s Pool and the Shire of Manjimup.
Date: 28 – 30 June 2024
Location: Fonty’s Pool, Manjimup, Western Australia
www.trufflekeruffle.com.au
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