BELOW AND ABOVE: THE ART OF GROWING TRUFFLES, WINE AND PATIENCE

Black winter truffles (Tuber melanosporum) spend months hidden beneath the soil, unseen and untouched until a trained dog's nose reveals their location. For John and Evdokia Klepec, that sense of mystery and romance was part of the attraction.

What began as a fascination with truffles has grown into Below and Above, a Southern Forests business built around two premium products, grown across two neighbouring properties and shaped by the same principle: patience.

In Smithbrook, near Manjimup, the family manages one of Australia's largest and most advanced black truffière, with approximately 17,000 truffle trees producing premium black winter truffles. In nearby Eastbrook, near Pemberton, they cultivate 33 hectares of cool-climate vineyard, producing small-batch Chardonnay, Pinot Noir and Merlot.

The name Below and Above reflects the two sides of the business. Below the ground, truffles develop quietly beneath the roots of carefully managed trees. Above the ground, grapes ripen slowly through the seasons before becoming wines that express the character of the Southern Forests.

Person walking through truffle field

Hand holding truffle in dirt

Man and Truffle Dog searching in Truffliere

While neither John nor Evdokia came from a farming background, they were drawn to agriculture through a desire to reconnect with the land and create products that genuinely reflect the Southern Forests region they proudly represent.

Few agricultural pursuits demand as much patience as truffle growing. Years can pass before the first harvest, and even then there are no guarantees. Hidden beneath the soil, truffles develop in partnership with the roots of carefully managed trees, relying on healthy soils, favourable seasonal conditions and careful stewardship.

At Below and Above, soil health sits at the centre of the operation. The farm is managed without pesticides or synthetic fertilisers, with a strong focus on leaving the land in better condition for future generations.

Winter is the season everything revolves around. As fog settles across the paddocks and temperatures drop, trained truffle dogs begin searching beneath the trees for mature black truffles ready for harvest. Each truffle is carefully unearthed by hand, inspected and graded before making its way to chefs, retailers and consumers both in Australia and overseas.

Many people are surprised to learn that only a portion of harvested truffles meet the standards required for sale. It is one of the reasons truffle growing remains a passion-driven industry where quality, patience and persistence matter more than quick returns.

That commitment to quality has helped establish Below and Above as a leader within the Australian truffle industry. The business is the only truffle producer in Australia certified to ISO 22000 food safety standards, reflecting its dedication to food safety, traceability and excellence throughout the supply chain.

The Southern Forests landscape plays a defining role in everything the business produces. The region's cold winters create ideal conditions for black truffles, while the cool climate allows grapes to ripen slowly and develop complexity in the vineyard. Both products are unmistakably shaped by the region's environment.

For John and Evdokia, growing truffles and producing wine is only part of the story. Through Below and Above's Truffle HQ in Subiaco, Western Australia, the business actively connects consumers with the growers, landscapes and seasons behind each harvest. Whether introducing someone to fresh truffles for the first time or sharing a bottle of Southern Forests wine, the goal is to create a genuine connection to place through seasonal events, truffle launches and masterclasses designed to bring the Southern Forests experience into the city while keeping the connection to origin front and centre. As growers in the Southern Forests and ambassadors for the region in Perth, they take pride in sharing the provenance, people and produce behind every harvest.

That connection to provenance is also why being part of the Genuinely Southern Forests brand is important. Every truffle and every bottle tells a story about where it was grown and the people behind it.

As winter settles across the Southern Forests and truffle season reaches its peak, Below and Above is a reminder that some of life's finest flavours cannot be rushed. At its centre, the work still comes down to a dog moving quietly through the truffière, finding what cannot be seen. For all the certification, science and systems behind the operation, each truffle is still discovered one at a time by a dog walking the truffière and that is exactly how they prefer it.

Whether you're looking to enjoy fresh Southern Forests truffles during the season, stock up on truffle products year-round, or discover their range of cool-climate wines, Below and Above makes it easy to bring a taste of the Southern Forests to your table.

Fresh black winter truffles are available throughout the season, while blast-frozen truffles, Truffle Pétale™ and wines can be purchased online and delivered across Australia. You can also visit Truffle HQ in Subiaco to collect orders, attend special events and learn more about the world of truffles and wine.

To explore their range, book an experience or learn more about their story, visit Below and Above's website. You can also follow them on Facebook and Instagram for seasonal updates, events, recipes and behind-the-scenes insights from the vineyard and truffière.

Photography Credit: Below and Above

Building with lighting and people inside

Table with truffle and assortment of wines

Truffle Dog with Shoe