Our Restaurants work closely with the acclaimed Stonebarn Trufflerie, located in the West Australian food and wine region of Manjimup. Renowned for their exceptional quality, taste and aroma, Stonebarn Truffles grow beneath the property’s stunning oak and hazelnut trees, and are harvested between June and August. Supplied fresh to our Restaurants, these wonderful delicacies are taking pride of place on a range of our menus at the height of their season.
When Dion Rangé and his wife Sharon purchased the 160 acre property in 2004, its purpose was not yet defined. After advice against planting vines to produce their own wine, Dion and Sharon pursued a suggestion to plant a trufferie, with a farm not far from Stonebarn seeing great success.
For lack of anything better, and the realisation that at worst, we’d have a lovely oak forest on our property one day, we planted a 2000-tree trufferie,
he explains, adding that today, Stonebarn is the country’s fourth largest producer of truffles.
Detected by specially trained dogs, Stonebarn’s Truffles are harvested, cleaned, graded and moved to their processing facility. After spending a year in development, Stonebarn’s fresh Black Perigord-infused Truffle products were successfully launched into the market eight months ago and include truffle oil, truffle-infused pasta sauce, truffle salt, truffle mustard and truffle mayonnaise.
If it’s a simple food, the fresh truffle will complement it very well, and it really doesn’t have to be complicated. You can use truffle products on absolutely everything – even in sweet things like ice cream, says Dion.