Business snapshot: Tasmanian Truffles
From an early age, farm life and truffle hunting was a passion that connected Henry to both Tasmania and truffles.
In the world of truffles, things don’t happen quickly. It takes four to six years for trees to start producing truffles and around 10 years for commercial quantities. The Terrys planted the first hectare of hazelnut trees in 1994, and their son Henry was there in June 1999 when his father discovered that first truffle. From an early age, farm life and truffle hunting was a passion that connected Henry to both Tasmania and truffles.
While Henry left northern Tasmania to take up a scholarship to attend university in Queensland, he missed the clean air, the quiet and the space his rural life afforded him. Unsurprisingly, after his stint away it was Tasmania that called him back to familiar truffle turf.
“I love the business side of what I do and how varied each day is. One day I’m on the farm, the next I’m talking directly to customers at Salamanca Market, and another day I might be creating a new product in the kitchen.”
“My parents are just a phone call away for all those important questions and my sister Anna plays a big role in the family business. She’s an expert truffle grader and has worked with chefs across the world so knows the product inside and out. It’s a wonderful community here in the north west, so I always have someone who can help.”
There is also the four-legged team that Henry couldn’t do without. Blossom, Phantom and a suite of working truffle dogs are Henry’s best friends when it comes to honing in on those exquisite underground morsels.
“I feel fortunate to live and work in Deloraine. I love this place. The beautiful thing about Tasmania is that our agricultural industry is held in such high regard and Tasmanian Truffles are highly sought after. We’ve got a reputation for really good tucker. So our job is to deliver the best truffles we possibly can.”