Enjoy a truffle tasting experience at home!

Truffles found on our farm are the result of hard work, passion and our overall philosophy of excellence.

All our products are a true testament to this, and one we are truly proud of. The recipes displayed today are a result of people asking for more recipes on how to cook with fresh Black Perigord Truffle and Truffle Hill products in their home, for friends and family more often.

Luckily we have an amazing collective of cooks and foodies to call on showcase an array of recipes that can help even the most novice home cook prepare an exquisite snack or meal.

A good steak sandwich is an Aussie icon; a satisfying, fast food pub meal that can also be upscaled for a delicious casual dinner. Good caramelised onions are the difference between exceptional and average results; you can’t rush them, it’s worth taking the time to reduce them down to a dark, sweet, sticky mass. Adding a dash of truffle oil to them brings a haunting earthiness and touch of luxury. A good soft white bread, like Brasserie Bread’s rustic loaf, works best for this sandwich, and a glass of Truffle Hill Pemberton Shiraz completes the picture. https://brasseriebread.com.au/



  • 200g flank steak
  • Extra virgin olive oil, for brushing
  • Salt flakes and freshly ground black pepper, to taste
  • 4 slices soft white bread
  • ¼ cup tomato chutney
  • 2 tablespoons whole-egg mayonnaise
  • Handful rocket leaves

Caramelised Onion

  • 1½ tablespoons extra virgin olive oil
  • 1½ tablespoons Truffle Hill Truffle Oil
  • 4 red onions (about 600g), thinly sliced
  • Salt flakes, to taste

Make Caramelised Onion: put olive oil and truffle oil in a large high-sided frying pan, add onion, salt well and stir to coat. Cover and cook over a low heat for about 20 minutes, stirring occasionally, until soft. Remove lid, increase heat to medium and continue cooking for another 30 minutes. Increase heat to high and cook for a further 10 minutes or so, stirring often, until dark and sticky.

Heat a char-grill or heavy-based frying pan over high heat.

Meanwhile, cut steak into 4 thin strips across the grain and gently beat them with a meat mallet until about 5mm thick (you can ask the butcher to do this for you when you buy it).

Brush both sides with oil, sprinkle generously with salt and pepper.

Cook for about a minute on one side, until well coloured, then turn and cook for a further 30 seconds; remove to a warm plate.

Toast the bread and spread 2 slices with tomato chutney and 2 with mayonnaise.

Top the tomato chutney slices with steak, then Caramelised Onion, then rocket.

Sprinkle with salt and top with the mayonnaise slices.

Dig in!