Truffle Kerfuffle

About the Festival

Truffle Kerfuffle is a weekend long celebration of truffle season in the heart of Australian truffle country.

A hands on and adventurous festival, guests can join truffle hunters to search out prized truffles, visit the festival village for a taste of the region or get their truffle fix at exclusive dining events.

“One of the best food and wine festivals in Australia”
Qantas AWOL

“Truffle Kerfuffle festival remains WA's premier Tuber melanosporum party.”
Gourmet Traveller, Hot Plates

With a host of local and national culinary talent attending the festival, guests can indulge in fireside cooking experiences in the Chef’s Cabin, catch free demonstrations and entertainment on the festival grounds and discover the farmers, producers, winemakers and community that make up the Southern Forests. Or of course they can simply soak up the laid back atmosphere in the festival village.

There are free activities for the weekend ticket holders to enjoy, but guests have the option to enhance their experience by purchasing add-on experiences like Feast and Fire Opening Night, Truffle Hunters Breakfast, fireside sessions in the Chef's Cabin,  The Shed Wine Sessions and Truffle Hunts.

The festival features Sunday as  family day with an array of activities for foodies of all ages.


For the community by the community

A not for profit event, Truffle Kerfuffle relies on the support and advocacy of our partners, volunteers, the local community, businesses,  and importantly, the truffle industry. With thanks to them, the festival has grown into the success it is today.

From initial beginnings in 2011 when a group of local people, farmers and truffle growers came up with the idea, Truffle Kerfuffle has grown into a highlight of the Australian tourism calendar.



The black truffle (Tuber melanosporum) is the third most expensive food in the world.

Prized for its rarity and beguiling aroma, more than 70 per cent of premium black truffles produced in Australia come from the Southern Forests. As the largest producer in the southern hemisphere, the region has secured its place on the global culinary map.

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