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Carmine Di Campli

@fishrivertruffles

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We are obsessed with fresh truffles and regenerative, low stress beef farming. Our farm is on the Fish River, O’Connell, Central West New South Wales.

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Remember that little surprise I hinted at back in August?

Well, let the fun begin. It’s time to start joining a few dots, if you can.

Clue number one: I’ve been involved in something with a Gold Logie nominee.

No, I’m not telling you anything more just yet. One clue a month.

Stay tuned! by @fishrivertruffles

I know the snake’s identity, but can anyone tell me?

While I was watching it, I realised that snakes occupy a curious place in our minds. They can inspire awe and terror in the very same moment. I find them endlessly fascinating, yet I never entirely relax around them.
Few creatures seem capable of holding our attention so completely while keeping our instincts on high alert. #herp #snake #tigerorbrown @jacobius_hanseni by @fishrivertruffles

The stars were bright tonight with the truffiere in the mid ground. #astrophotography #astro #milkywaychasers by @fishrivertruffles

Truffles: it’s not just about the chemistry. It’s about us.

I recently wrote a blog post about some groundbreaking research into truffle aroma, and I wanted to share a little more about why I find it so fascinating.

It’s one of a growing number of scientific studies that look beyond truffle chemistry or best practice in the truffière to explore something I find particularly intriguing: the human experience of aroma and flavour.

What we smell, what we taste, what we expect to experience, and how our brains make sense of it all. These things are not nearly as straightforward as we might think.

If you’ve followed my blog or my posts here on Instagram, you’ll know that this intersection of psychology, science and the sensory experience of truffles is something I’m particularly passionate about. It’s also where my background as a psychologist continues to shape the questions I ask as a truffle farmer.

This post explores some of the fascinating findings from this research, but there’s plenty more to unpack.
Head over to my blog via the link in my bio for the full story, including a link to the original scientific article.

Because when it comes to truffles, the more we understand what we smell, the more interesting the experience becomes.

#fishrivertruffles #trufflearoma #truffle #sensoryscience by @fishrivertruffles

The platypus project rolls on.

I’ve become slightly obsessed with getting eye-level shots, so this morning’s encounter felt like progress. There were plenty of platypus about and this one popped up exactly where I hoped.

Am I getting better at this? I’d say yes. The platypus haven’t offered an opinion yet, but I’m taking their continued appearances as encouragement.

#Platypus #WildlifePhotography #NatureNSW by @fishrivertruffles

I knew that Brett Whiteley had painted around the Fish River district, and I’d seen reproductions of some of his work over the years. But it was a special moment today to come face to face with one of those paintings at the NSW Art Gallery.This particular work was painted from a property neighbouring the Oberon home of John Laws. Laws and his late wife, Caroline, have generously donated a number of artworks from their collection to the gallery, allowing the public to enjoy them.There’s something quite lovely about standing before a painting of a landscape you know so well. The Fish River has its own character and moods, and seeing it through Whiteley’s eyes was a reminder of just how inspiring this country can be.A lovely surprise and a wonderful afternoon. #fishriver #art #landscape #brettwhiteley by @fishrivertruffles

With truffle season wrapped, I’ve finally had time to slow down, read a bit, and resume my ongoing quest for the platypus shot. Didn’t spot one — but I did have an echidna stroll past like it owned the place, and a tiger snake slide by close enough to make me reconsider all my life choices.

No photos of those adrenaline‑boosting moments, but I did manage a sweet little first attempt at a dragonfly portrait. Soft background, delicate wings, and a reminder that not every wildlife encounter needs to raise your heart rate. by @fishrivertruffles

This week Luna and Frank received a surprise delivery, two big packs of Black Hawk dog food, and here’s the story behind it.

While I was making my way around the tables sharing the tale of our truffle farm at a recent truffle event a lady at one of the tables stopped me mid‑sentence to ask “What do you feed Luna and Frank?”

I couldn’t speak more highly of Black Hawk. It’s what our dogs thrive on, season after season.
Turns out she worked for Black Hawk, and before I could finish bragging about Luna’s nose and Frank’s enthusiasm, she promised them a reward for their excellent work over the truffle season.

True to her word, the gift arrived.
I don’t remember her name 🫣, but I hope this message reaches her: thank you for the generosity, the kindness, and for recognising the hard work of two very good dogs.

We wouldn’t feed Luna and Frank anything else.
Black Hawk keeps our truffle team running at their best.

Oh, in the clip I said repeatedly plant food in stead of just plain old vegetable. So Black Hawk does have both real vegetables and real protein. Both are important for our hard working truffle dogs.
@blackhawkpetcare #blackhawkpetcare by @fishrivertruffles

Some Melbournians will recognise this place straight away. It’s been a Melbourne coffee institution for years and I’m here to taste the glorious nectar of this place. #coffee #bucketlist #glorious by @fishrivertruffles

I had the absolute pleasure today of joining Chef Stefano at Avia for his annual truffle lunch, and yes, it was every bit as glorious as you’d imagine. The pairings were spot‑on, the dishes sang, and seeing our truffle at the centre of it all was a real thrill.

It also made me laugh at how careers loop around. I never had a grand plan. As a psychology student, I worked in hospitality at Oliver Shaul’s restaurants, including The Summit at Australia Square, back when it was Sydney’s tallest building. Sixty‑hour weeks, chaos, adrenaline… and I loved it.

Forty years later, I’m back with chefs again, only now I’m supplying the ingredients instead of carrying the plates. And let me tell you, watching someone take your product and build an entire experience around it is magic. Truffle makes it even more visceral.

Stefano, you nailed it.

If you want a perfect full‑stop to next year’s truffle season, this lunch is it.

And to all the people I chatted with, thank you. It was lovely to meet you. by @fishrivertruffles

Rice pudding. Who would have thought. by @fishrivertruffles