Red Hill Truffles turns one of the culinary world’s most elusive ingredients into a hands-on farm experience among oak and hazelnut trees on a five-generation Red Hill property. Jenny McAuley inherited the farm in 2003 and, inspired by travels through Italy and France, planted an experimental truffière in 2005. The first truffle was found in 2010, and the farm has since expanded to grow several prized varieties across different seasons, including winter black, spring white, summer black and Burgundy truffles. During hunts, trained truffle dogs lead guests through the rows before the hidden fungi are carefully unearthed from the Peninsula soil. The farmgate shop carries fresh truffles in season as well as truffle butter, salt, honey, mustard, aioli and mushroom paste made with real Red Hill truffle and no imitation truffle aroma. The experience is earthy and distinctly agricultural: gumboots, soil, dogs and the anticipation of discovering what has been growing unseen beneath the trees.
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