Bookings for the 2026 Truffle Season Now Open
Forage & Feast
Forage for truffle through our natural, biodynamic paddock — then sit down to a delicious, decadent long lunch by the fire.
Book NowThe day, in three parts
Forage · Feast · Family
The hunt · Australia's only certified biodynamic truffière
Forage
Our paddock isn't huge — but it's real. Wombat holes, wild grass, biodiversity and winter flowers make for a true foraging adventure. We're proud of our natural, certified organic and biodynamic truffière, and we hunt for truffle every week through the winter season led by Billy, our truffle labrador.
The lunch · Vegetarian · Long table by the fire
Feast
The hunt ends at the fire pit, where the table is laid for a rich winter feast — the truffle classics we've grown to love as a family, built around organic produce from our veggie patch. The farmhouse is vegetarian, so the feast is too.
Family hunts · Kid friendly
Family
As a family-run farm, we want everyone to be able to join in. Our family hunts are relaxed and fun and we offer plenty of kid-friendly options — our kids will be there, and yours are welcome too.
A taste of
Our Day
We gather close by the flickering fire, crisp winter biting at our heels. Billy, the truffle dog, bounds with infectious excitement.
We start with a slice of rustic apple tart — flaking pastry and caramelised apples from the Elvesgate orchard, heavy with warm, silky truffle crème anglaise.
Gael, our intrepid guide, shares stories of the mysterious world of soil, fungi and the black truffle. Then we venture into the paddock. Billy is eager. He smells the truffle and waits. We need to get down onto hands and knees; our noses sniff and search. The truffle, yes! Maybe a perfect sphere of dense black with that amazing evocative aroma, sometimes bumpy and knobbly, huge or tiny, over-ripe or not yet ripe — a promise for the next deep frost.
At the next tree, and the next, anticipation hangs heavy. There — covered slightly, hidden by the earth — we nearly trip, then uncover a treasure trove of perfection. The hunt is over. We weigh our collection, learning about grading and then finally the time for feasting has come.
Brie oozes, brimming with jet black freshly shaved truffle. Homemade baguettes come out of the oven, slathered in luscious butter laced with ribbons of truffle. Sweet nutty chestnuts blend into a velvet soup with luxurious truffle cream. A decadent truffled potato gratin arrives, finished with wafers of pure fresh truffle. To conclude — smooth truffle ice cream, with crisp shards of hazelnut meringue.
By the fire, we savour each moment.
Bookings for 2026 are now open.
Small groups, limited places — only two weekends in July this season. Depending on the season we might offer more.
Book Now