Some experiences linger longer than the last bite. And the Hunt & Lunch is one of them.
From the exuberant energy of farm dogs sniffing out prized fungi like they’re the last tennis ball in the world, to the story behind why truffles pair well with cheese (and salt for that matter), the best foodie experiences show you the journey behind behind every bite.
At the new Hunt & Lunch experience from Rústico at Hay Shed Hill and the Margaret River Truffle Farm, you get to experience a complete paddock-to-plate moment, from the thrill of a discovered Black Perigord truffle and digging it from the ground, to a generous five-course degustation that celebrates one of the region’s most sought-after ingredients.
Mark my words, you want to put this one on your winter experiences list.
The Hunt & Lunch Experience: The Introduction
The Hunt & Lunch experience is the definition of all-encompassing, beginning with a pick-ups from Margaret River and from Rústicoq in Cowaramup. From the moment we boarded the bus, it felt like we were stepping into something special, embarking on a journey built around local flavours, local people, and the kind of behind-the-scenes experience that makes a Margaret River Region trip so memorable.
When we arrived at the farm, we were greeted by owners Ben and Charmaine Warner, along with the real star of the show: Alby, the farm’s black Labrador and trained truffle-hunting dog. Alby is a friendly fellow, just as skilled at welcoming visitors as he is at uncovering truffles hidden beneath the soil.
Ben and Charmaine begin by sharing the story behind the farm and how their truffle journey began. In 2012, during a visit to Margaret River, Ben discovered truffle butter at a local food festival. This moment sparked a fascination that eventually led to the creation of their very own truffle orchard. Today, the farm is home to 700 truffle-inoculated oak and hazelnut trees and has been welcoming visitors for the past five years.
Inside their rustic shop, Ben kicks off the Hunt & Lunch by explaining what makes these delicacies so rare – and worth the high price they often fetch. Truffles, for those not in the know, are a type of fungus, much like mushrooms, that instead of growing above ground, form beneath the soil around the roots of specific trees, including oak and hazelnut trees. The South West region produces almost 80% of all truffles in the Southern Hemisphere, making it particularly important to the global truffle trade.
This rarity comes from a number of factors. Firstly, they need very specific conditions to grow, and can take five to ten years to fully mature. They also only ripen during a short season and once harvested, their distinctive aroma fades quickly, which is part of why they are so highly prized.
We gather around Ben as he presents one of the truffles for us to smell. It has a distinctive aroma; earthy, rich, and a little musky.
With the scent of truffle still lingering in our nose, Charmaine leads us out towards the orchard for the hunt. But first we must pass through the shoe decontamination. It’s a simple but important step, helping protect the farm from any biosecurity risks and preserving the health of the orchard for future seasons.
Charmaine sets Alby loose to begin his search, as we follow diligently behind walking between the rows of trees, eagerly awaiting his signal that he’s struck gold.
The Hunt & Lunch Experience: The Discovery
Before we know it, Alby stops, his nose pressed firmly to the ground. He has found a promising spot and begins to paw at the soil below one of the hazelnut trees. Charmaine jumps into action, quickly calling Alby back so she can carefully uncover the truffle by hand and make sure it is removed in the best possible condition.
She explains that truffle dogs can sometimes get a little too enthusiastic during the hunt. If they dig too deeply and their claws scratch the truffle, it can affect the quality and, in turn, its resale value.
Once the truffle is uncovered, we have a chance to experience it up close, passing it around the group and taking in its intense aroma and rough texture. We complete a few more rows, unearthing even more truffles leaving Alby pretty chuffed with himself. After half an hour, Charmaine calls it for the day, explaining that even the truffle dogs get tired and overwhelmed by the smell, needing a break!
With the hunt portion of the Hunt & Lunch complete, we make our way back inside to taste a few of the various products available at the farm. We sample truffle-infused oils and salt, a spicy truffle sauce, and even truffle honey and chocolate, each one showing a different side of its flavour.
After making our way through the tempting range of truffle products, we are guided outside for one final meeting – with red Labrador Tazzy. The muscle behind the operation, Tazzy often does the serious hunting, helping Ben and Charmaine find and harvest many of their truffles. Meeting him is a lovely way to end our time at the farm, and a great reminder that this experience is as much about the noses behind the produce as it is about the truffles themselves.
The Hunt & Lunch Experience: The Foodie Dream
From there, we hop back into our transfer and make our way to Rústico at Hay Shed Hill for lunch. When we arrive, the team have prepared a beautifully set table in a cosy corner of the dining room, creating a welcoming setting for the next part of the experience.
Waiting for us on the table is a familiar surprise: one of the truffles we uncovered earlier that morning, displayed beneath a glass cloche and ready to make its way onto our plates.
The Truffle Dego section of the Hunt & Lunch is a generous five-course experience, designed to celebrate truffle in all its forms. The menu can be tailored to suit dietary requirements, and for an additional cost, each course can be paired with a carefully selected wine to enhance the flavours.
We begin with chicken liver parfait and beef tartare, both finished with an incredibly generous amount of freshly shaved truffle. Followed closely by a seafood dish that balances the flavours beautifully.
The third course is the crowd favourite though. A wild mushroom cream served on sourdough that is rich, delicate, and mouth-watering (even for someone who doesn’t normally eat mushrooms). It’s comforting yet elevated, simple in the best possible way, and one of those dishes perfect for a cool winters day.
Throughout the lunch, Rústico Head Chef Mike McAllister comes to the table to talk us through the dishes, explaining how the truffle has been incorporated and how each flavour works alongside the wine pairing. He also shares more about the importance of truffle season in the region and how this special ingredient influences local dining across the region.
By the time dessert arrives, we’re all wondering how truffle can possibly be incorporated into cheesecake. But it’s possible, and let’s just say… it was well worth the wait.
Thoughtfully designed to take us through every step of the truffle journey, from the orchard and the hunt to the kitchen and the final dish, the Hunt & Lunch experience is one that lasts well into the afternoon. Even hours later, the flavour of truffle lingers. But what stays with us most is the generosity of the experience, the passionate people who make it come to life, and how uniquely South West the experience is.
