Truffiere Croix du Sud, also known as Ohiwa Black Diamond Truffles, have the top-producing truffiere per hectare in New Zealand, and possibly the world.
The business is based in Ohiwa Harbour in the Eastern Bay of Plenty.
The truffiere was planted and developed by what is now Plant and Food Research, alongside Dr Ian Hall in 1988. The first truffle was uncovered in 1999, and the truffiere has since been documented for producing more Black Perigord truffles per hectare than every other truffiere in the country, and potentially all of the globe.
The truffiere has been featured in books, highlighting its high yields. It went from producing 12kg of Black Perigord truffles in 2002 to selling over 60kg in 2020. The business also has a second truffiere that produces Bianchetto truffles (white truffles) in central Bay of Plenty.
Its truffles are grown in unique volcanic soils on hazelnut and oak trees. The microclimate and excellent soil means that they produce some of the finest truffles in the world.
Truffiere Croix du Sud sells its fresh truffles to the top chefs and restaurant food connoisseurs in New Zealand, and also exports them to Hong Kong.
Owners Annette and Matiu Hudson say they’re also at work on new products like Truffle Butter, Dried Truffle, and Manuka UMF+5 truffle honey.
As well as this, the duo are looking at truffles’ medicinal properties and developing face creams.
Truffiere Croix du Sud also offers a truffle experience. Visitors can hunt with assistance from truffle dog Croix. This hunt is followed by an dining experience, complemented by wine.
Annette and Maitu
Annette and Matiu share a lengthy love and passion for truffles. Annette has over three decades of experience in microbiology and soil chemistry, and has Post Graduate Diplomas in Environment and Public Health as well as Executive Management.
She’s able to market and consult new truffieres with sales and development, and also manages the soil in her truffiere in order to make sure it produces truffles that are of the highest quality.
Matiu is involved in the consultation and business management of a range of businesses. He helps land owners and iwi develop and manage their land to ensure growth. This includes truffiere development.
The pair offer their services in truffle management and bio-science, as well as their dense knowledge of the industry, all over New Zealand. They provide knowledge on supplying inoculated trees, planting and continual care and management, or site selection, so that other people can also grow fresh truffles.
It is currently selling fresh truffles to New Zealand’s top chefs and restaurants and is exporting into Hong Kong.
The pair are also looking into the medicinal properties of the truffle and developing new products like truffle salts, truffle butter, dried truffle, and Manuka UMF+5 truffle honey alongside Luccino truffle oil.