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by The Team
Often referred to as the “black diamonds of the kitchen”, black truffles are an incredibly rare and aromatic fungi that grow underground, typically near the roots of oak or hazelnut trees. In Australia, Black Truffles are in season during winter, hand-harvested from rich, cool soils in regions like Western Australia and Tasmania.
Their deep, earthy flavour and intoxicating aroma make them a prized ingredient in fine dining — but with fresh truffles now more accessible than ever, you can recreate that gourmet experience at home.
To enjoy your truffle at peak quality, store it in the fridge wrapped in paper towel and sealed in an airtight container. Change the paper daily. You can also preserve the flavour in butter, oil, honey, or salt for future use.
Truffles don’t need complex techniques — in fact, the key is simplicity. Add truffle as a finishing ingredient, not during long cooking, to protect its aroma. Below are three delicious truffle recipes anyone can master.
A silky, indulgent pasta that puts the truffle centre stage.
250g linguine
60g unsalted butter
1 small garlic clove, finely minced
30g Parmigiano-Reggiano, grated
Fresh black truffle, finely shaved
Salt & pepper, to taste
Cook linguine in salted water until al dente. Reserve ½ cup of pasta water.
In a pan, melt butter and sauté garlic briefly until aromatic (don’t brown).
Add cooked pasta to the pan, toss to coat, and add pasta water to loosen.
Stir through parmesan. Plate, then shave truffle generously on top.
Finish with cracked pepper and serve immediately.
An elegant entrée that’s deceptively easy.
6 large scallops, cleaned and patted dry
1 tbsp olive oil
2 tbsp truffle butter (or softened butter mixed with fresh grated truffle)
Sea salt and cracked black pepper
Microgreens or pea shoots, to garnish
Heat olive oil in a non-stick pan over medium-high heat.
Sear scallops for 1–1.5 minutes per side until golden and just cooked through.
Remove from heat and immediately top with truffle butter.
Let the butter melt over the scallops and finish with a sprinkle of sea salt.
Garnish with microgreens and serve warm.
A classic cut, elevated with pure indulgence.
2 beef tenderloins
Sea salt and freshly ground black pepper
1 tbsp olive oil
2 tbsp unsalted butter
Fresh black truffle, thinly shaved
Bring steak to room temperature and season well with salt and pepper.
Heat oil in a pan until hot. Sear steaks 2–3 mins per side (or to preferred doneness).
In final minute, add butter to the pan and spoon over the steaks.
Rest meat for 5 minutes, then plate and top with shaved truffle.
Serve with mash or roasted vegetables.
At Manettas Seafood, we source premium Australian Black Truffles straight from the source and deliver them to your door — chilled, fragrant, and in season only during winter. We also offer a curated range of truffle butter, oils, salts, and sauces so you can enjoy truffle all year round.
Explore our full truffle collection here
Fresh truffles and truffle pantry staples,
