Located on the Ohiwa Harbour, in the beautiful sunny Eastern Bay of Plenty, New Zealand.
Our truffles are grown in our unique volcanic soils on oak and hazel nut trees. Our truffiere has been producing Black Perigord Truffles for over 18 years.
Our truffiere was planted and developed by Crop and Food NZ (now Plant and Food Research) alongside scientist Dr Ian Hall in 1988.
We produce more Black Perigord truffle per hectare than any other truffiere in New Zealand.
We currently sell fresh truffle to New Zealand's top chefs and restaurants, including exporting over seas.
We have been involved with truffles for many years and have developed extensive industry knowledge and expertise around the development, consultation and support for the niche truffle market.
Annette comes from a scientific background with over 30 years' experince in soil chemistry and microbiology - giving a unique opportunity to provide significant insight in truffle management.
Matiu works with Iwi and land owners to design, develop and manage top performing truffieres.
GROWN IN NEW ZEALAND
Our Black Perigord Truffles are grown here Ohiwa, a small remote area in the Bay of Plenty.
Our unique micro climate, coupled with ideal soil means we produce some of the best truffles in the world.
INOCULATED TREES AND CONSULTING
We offer our bio-science and truffle management services around New Zealand.
From working with small lifestyle blocks to multi hectare commercial operations - we can provide tailored options from supplying inoculated trees, right through to site selection, planting and ongoing care / management for you to realise commercial viability.
THE BEGINNING OF TRUFFIÈRE CROIX DU SUD
- DR IAN HALL | SCIENTIST
"The Truffière Croix du Sud in Ruatuna Road, between Whakatane and Opotiki, New Zealand, was one of the first dozen Périgord black truffle (Tuber melanosporum) truffières established in the Southern Hemisphere and formed part of a large research programme around the possible cultivation of truffles counter-season to the Northern n Hemisphere. Some background to this research programme is covered in several publications including two of our books:
Hall, I.R.: Brown, G.; Zambonelli, A. 2008. Taming the truffle: the history, lore, and science of the ultimate mushroom. Portland, Timber Press. 304 p.
Hall, I.R.; Stephenson, S.; Buchanan, P.; Wang, Y.; Cole, A.L.J. 2003. Edible and poisonous mushrooms of the world. Timber Press, Portland. 371 p.
With one exception all of the experimental truffières in the warmer parts of New Zealand produced within a decade of planting. Over the following years the truffière produced an incredibly large number of truffles and ranked as one of the world's most productive, attracting huge attention from other New Zealand growers and European experts. Truffère Criox du Sud began to command a place in some of New Zealand's best restaurants and offshore.
Truffière Crios du Sud has become one of the world's most interesting and important productive truffières. The success of this truffière and others like it in New Zealand has led to huge truffle growing ventures in Australia, Chile, Argentina and South Africa"
My name is Karen and i have been involved with dogs in a professional capacity for over 15 years. I have worked with them in a variety of different roles, but training dogs to search for the elusive truffle is the most exciting and rewarding of them all.
I have been searching and training at Truffiere Croix du Sud, since 2013 season and it is a very exciting partnership. My dogs have located many truffles there and each season we carry out a truffle survey for Annette and Matiu.
Since 2013 I have always used Croix du Sud's truffles for training and maintaining my dogs on the truffle scent, as well as for personal use in cooking.
Outside of the truffle season I am an artisan cheese maker and I have used Criox du Sud's Périgord truffles in ripe cow and goats milk camembert (a favourite of Annette and Matiu). I also use the truffle in a variety of dishes, including shaving over venison steaks, folded into liver pate, scrambled eggs, and other dishes.
We're very excited about the 2017 season and anticipate even more success for our client Truffiere Croix du Sud, with their amazing Truffles.
Karen Drummond | Learning About Dogs
We have had the pleasure of buying truffles from Truffiere Croix du Sud for a number of years now.
The flavour and aroma is always exceptional and we love the way we can chose our weight via email and they arrive the following day in perfect condition.
Simon Wright - Chef / Owner The French Cafe, Auckland
We had a chance to open recently a food truck in Whakatane, we are making fresh pasta and we will be so pleased to use their truffles on some various occasions.
I hope you will enjoy their truffles as much as I do like cooking them.
Kind regards,
The French Cafe, Whakatane
I met Matiu and Annette who own Truffiere Criox du Sud, at a media launch in Tauranga. I was quite taken aback that there was a truffiere in New Zealand. I had to see it to believe it.
I'd emigrated back from Europe months before, I'm a big fan of truffles and have eaten them in all forms and in several countries, mostly Europe.
I was fortunate enough to be invited to visit Truffiere Criox Du Sud. So impressed by this, that I offered to film a small documentary/business profile for them. I arrived at their Truffiere with my TV cameras and we started filming, within seconds we were finding truffle.
Their farm is a set in the picturesque countryside near Ohiwa Bay, Ohope. A stunning and charming part of the world. I spent half the day enjoying their compnay, chatting, truffle digging and filming. Time almost stands still there. It's enchanting.
I was given a freshly dug Black Perigord truffle to take away with me. Full, beautifully pugnet, flavoursome and aromatic. One of the tastiest truffles I have ever tasted.
A truly wonderful and unforgettable experience, From Truffiere Croix du Sud, One of New Zealand's most hidden treasures.
Thank you Truffiere Criox Du Sud.
Grant Triplow - Photographer/Videographer/Editor | Do Better Business
Truffiere Croix du Sud, have been supplying our Restaurants with black Perigord truffle for several years now. Their Truffle is beautiful and has a strong aroma in which we use in our fine cuisine.
Annette and Matiu are very passionate about their truffle, and we find their grading of the truffle fair and honest. They supply to us on demand and at short notice, with prompt delivery, where our truffle arrives fresh and acroamatic.
Their truffiere is well known throughout New Zealand and a lot of overseas interest in their truffiere, as it is one of New Zealand's top producers of Plack Perigord Truffle.
The cuisine at The Grove Restaurant is at a fine dining level, based on French techniques using New Zealand ingredients, and The Grove has won supreme Auckland Restaurant in 2010 & 2011 and best metropolitan restaurant 2012.
Benjamin Bayly, Executive Chef | The Grove Restaurant
Having worked with truffles extensively in Croatia, enjoyed them in London, and now used them in New Zealand, I would like to say a few words about the truffles from Truffiere Croix du Sud.
I first heard about this supplier from a friend, who suggested I try them for an upcoming dinner for visitors from China. They were an instant success for us and our diners, and I continue to use them for dignitaries who are dining with is.
There is a sophistication and subtleness with the aroma, whilst not as intense as European truffles, never the less has its own fragrance and depth. The quality and grading is honest and the colour and texture good.
I have no hesitation in recommending this enterprise to all, and wish Annette and Matiu great success in the coming years.
Bede Beaumont, Executive Chef | University of Otago. Member of the Master Chefs Assoc.
My name is Karen and i have been involved with dogs in a professional capacity for over 15 years. I have worked with them in a variety of different roles, but training dogs to search for the elusive truffle is the most exciting and rewarding of them all.
I have been searching and training at Truffiere Croix du Sud, since 2013 season and it is a very exciting partnership. My dogs have located many truffles there and each season we carry out a truffle survey for Annette and Matiu.
Since 2013 I have always used Croix du Sud's truffles for training and maintaining my dogs on the truffle scent, as well as for personal use in cooking.
Outside of the truffle season I am an artisan cheese maker and I have used Criox du Sud's Périgord truffles in ripe cow and goats milk camembert (a favourite of Annette and Matiu). I also use the truffle in a variety of dishes, including shaving over venison steaks, folded into liver pate, scrambled eggs, and other dishes.
We're very excited about the 2017 season and anticipate even more success for our client Truffiere Croix du Sud, with their amazing Truffles.
Karen Drummond | Learning About Dogs
We have had the pleasure of buying truffles from Truffiere Croix du Sud for a number of years now.
The flavour and aroma is always exceptional and we love the way we can chose our weight via email and they arrive the following day in perfect condition.
Simon Wright - Chef / Owner The French Cafe, Auckland
We had a chance to open recently a food truck in Whakatane, we are making fresh pasta and we will be so pleased to use their truffles on some various occasions.
I hope you will enjoy their truffles as much as I do like cooking them.
Kind regards,
The French Cafe, Whakatane
I met Matiu and Annette who own Truffiere Criox du Sud, at a media launch in Tauranga. I was quite taken aback that there was a truffiere in New Zealand. I had to see it to believe it.
I'd emigrated back from Europe months before, I'm a big fan of truffles and have eaten them in all forms and in several countries, mostly Europe.
I was fortunate enough to be invited to visit Truffiere Criox Du Sud. So impressed by this, that I offered to film a small documentary/business profile for them. I arrived at their Truffiere with my TV cameras and we started filming, within seconds we were finding truffle.
Their farm is a set in the picturesque countryside near Ohiwa Bay, Ohope. A stunning and charming part of the world. I spent half the day enjoying their compnay, chatting, truffle digging and filming. Time almost stands still there. It's enchanting.
I was given a freshly dug Black Perigord truffle to take away with me. Full, beautifully pugnet, flavoursome and aromatic. One of the tastiest truffles I have ever tasted.
A truly wonderful and unforgettable experience, From Truffiere Croix du Sud, One of New Zealand's most hidden treasures.
Thank you Truffiere Criox Du Sud.
Grant Triplow - Photographer/Videographer/Editor | Do Better Business
Truffiere Croix du Sud, have been supplying our Restaurants with black Perigord truffle for several years now. Their Truffle is beautiful and has a strong aroma in which we use in our fine cuisine.
Annette and Matiu are very passionate about their truffle, and we find their grading of the truffle fair and honest. They supply to us on demand and at short notice, with prompt delivery, where our truffle arrives fresh and acroamatic.
Their truffiere is well known throughout New Zealand and a lot of overseas interest in their truffiere, as it is one of New Zealand's top producers of Plack Perigord Truffle.
The cuisine at The Grove Restaurant is at a fine dining level, based on French techniques using New Zealand ingredients, and The Grove has won supreme Auckland Restaurant in 2010 & 2011 and best metropolitan restaurant 2012.
Benjamin Bayly, Executive Chef | The Grove Restaurant
Having worked with truffles extensively in Croatia, enjoyed them in London, and now used them in New Zealand, I would like to say a few words about the truffles from Truffiere Croix du Sud.
I first heard about this supplier from a friend, who suggested I try them for an upcoming dinner for visitors from China. They were an instant success for us and our diners, and I continue to use them for dignitaries who are dining with is.
There is a sophistication and subtleness with the aroma, whilst not as intense as European truffles, never the less has its own fragrance and depth. The quality and grading is honest and the colour and texture good.
I have no hesitation in recommending this enterprise to all, and wish Annette and Matiu great success in the coming years.
Bede Beaumont, Executive Chef | University of Otago. Member of the Master Chefs Assoc.
DISCOVER OUR LOCAL | OHIWA BLACK DIAMONDS
OHIWA BLACK DIAMONDS
Grown in New Zealand - Enjoyed around the world
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Fine Dining on Ōhiwa truffles and Whakatōhea Mussels
Truffle Harvesting
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