Truffle lunch to celebrate best of the South West

Bettenays Margaret River is set to host a special ‘long lunch experience’, promising to be a celebration of the land, legacy and local flavours.

With a truffle-laden lunch created by Chef Glen Hagger featuring Margaret River Truffles and Bettenay Wines, the event will honour the people and passion that make Margaret River one of Australia’s most prized culinary regions.

And there’s even a special visit from Sadie, the Truffle Dog.

“This lunch is about more than truffles – it’s about stories, soil, and soul,” Greg Bettenay said.

“It’s a chance to celebrate what makes this region extraordinary: risk-takers, growers, makers, and the land we all draw from.”

The afternoon will begin with a a live truffle hunt demonstration by Sadie, the spirited truffle dog who unearthed this season’s first treasures from the newly inoculated trees at Bettenay Estate.

‘It’s a chance to celebrate what makes this region extraordinary: risk-takers, growers, makers, and the land we all draw from.’

Greg Bettenay

Guided by her handler, guests will see first-hand how these underground delicacies are discovered – adding a new layer of appreciation before they appear shaved over pasta or infused into dessert.

Following the hunt, guests will be seated for a luxurious multi-course lunch crafted by Hagger – founder of GH Produce and Dreamtime Foods – who boasts more than two decades of culinary experience and a passion for bushfoods and local storytelling through food.

Each dish will be paired with wines from Bettenay’s range, whose history dates back to 1989, when their exceptional vineyard site was hand-selected using expert soil mapping by CSIRO scientist Eric Bettenay and Viticulture Lecturer Greg Bettenay.

Since then, their wines have won over 40 medals, and their nougat kitchen has become a destination in its own right.

The lunch will also tell the story of Margaret River’s truffle pioneers, who defied expectations in 2008 to plant oaks and hazels among the vineyards.

“‘Too close to the sea,’ they said.”

“‘Too warm. Wrong soil’.”

Driven by passion, the family-run farm persisted until six years later, their first truffle was unearthed.

Since then, their harvests have grown, their truffles now shipped globally, and their products – crafted with local honey, olive oil, and Himalayan salt – have become regional favourites.

Bettenay’s Truffle Lunch will be held on Saturday July 5.

Tickets ($180pp) include wine pairing & live truffle hunt demonstration.

Bookings: events.humanitix.com/margaretrivergourmettrufflelunch2025