Stonebarn, out near Quinninup. We were hoping to view the dogs in action sniffing out the truffles, but didn't make it down in time - well, there's always a next time.
I think this is the French variety, the Perigord black truffle.
The aroma is exquisite, sweet and earthy, not to mention the fresh, pungent flavour when served on top of free range scrambled eggs! Freshly cracked pepper and some shavings of parmesan top off a full and luxurious brekky.
We also tried truffles on top of creamy mashed potatoes with fillets of ocean trout for dinner - yummo! I can see why truffles are fast becoming a lucrative industry in the lower south west!