11/06/2026
A few weeks ago, Reine & La Rue Executive Chef Andy Roche and Group Culinary Director Michael Greenlaw headed down to Red Hill Truffles on the Mornington Peninsula to uncover the first winter truffles of the season. Hosted by owner Jenny McAuley, they joined Maddie, truffle dog extraordinaire, in searching beneath the truffière’s trees for prized Périgord black truffles to be used on our Truffle Sundays exclusive menu.
Set on a family property dating back to the late 1800s, Red Hill Truffles cultivates truffles under a regenerative farming philosophy. Since planting its first inoculated trees in 2005, the farm has grown to around 2,500 hazelnut, pine and oak trees, producing some of Australia’s finest truffles while prioritising soil health, biodiversity and environmental stewardship.
Jenny and her team work with nature rather than against it, minimising soil disturbance, composting waste on-site, avoiding commercial fertilisers and harnessing solar power to reduce the farm’s footprint. Additional tree planting has helped restore native wildlife habitats, with kangaroos, echidnas, koalas and wedge-tailed eagles now regular visitors.
Red Hill Truffles is also the only farm to cultivate four varieties of truffle across the seasons, including the coveted winter black truffle now making its way onto our menus for the upcoming Truffle Lunches, beginning Sunday 21 June.
Head to the link in bio to book your Truffle Lunch at Reine & La Rue!
Want to experience the hunt for yourself? Red Hill Truffles welcomes guests throughout the season for guided truffle hunts alongside Maddie and Lizzie, their expert truffle dogs.
