Truffle Onigiri at Fremantle Markets - Truffle Extravaganza

At this year’s Truffle Extravaganza in Perth, we brought together three things that represent the heart of what we do at Great Southern Truffles: exceptional ingredients, meaningful partnerships, and chefs with a bold creative vision.

Truffle Onigiri

Throughout the weekend, our stand came alive with the aromas and flavours of fresh Truffle Gnocchi, crafted and served on the spot, and Onigiri – our curated range of premium products that showcase truffles in all their depth and complexity. These offerings gave visitors the chance to experience truffle in creative, accessible, and memorable ways.

One of our core missions is to support chefs and food manufacturers in discovering the ideal truffle flavour for their creations — and helping them bring it to life. That mission took centre stage at the festival with a very special collaboration: we invited Chef Kate from Melbourne to join us as a guest chef and product developer. Specialising in Japanese cuisine and fusion flavours, Kate brought a unique perspective to our work with truffles.

“I had the incredible opportunity to work closely with my client, Adam Wilson of Great Southern Truffles, whose passion for excellence matches his generosity in collaboration. The public’s and hospitality professionals’ overwhelming support reminded me why I do what I do". - Chef Kate.

Together, we created a true festival highlight: Australia’s first truffle-infused onigiri — featuring truffle-seasoned rice and a hand-crafted Asian truffle sauce developed exclusively for the event. The onigiri quickly became a sensation, selling out three days in a row and earning a live feature on national TV. It was a beautiful demonstration of what can happen when creativity meets premium ingredients.

We also had the privilege of working alongside respected chefs and representatives of the Australian Culinary Federation, trainees from Crown Perth, and other culinary professionals, all sharing a passion for great food and genuine collaboration.

For us at Great Southern Truffles, events like these are more than showcases — they’re platforms for co-creation, connection, and culinary innovation.

We’ll soon be sharing more stories from the Fremantle Markets, highlighting additional chef collaborations from the Truffle Extravaganza and beyond. Each one reflects our commitment to supporting chefs and creators who want to explore what’s possible with truffle.

A heartfelt thank you to Chef Kate, our amazing collaborators, and everyone who stopped by our stand. There’s much more to come — and we can’t wait to share it with you.

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