The couple lived in Europe, and knew they had to grow the truffles in an area that Mr Dadd said had "definite seasons."

So they moved to a 100 acre farm in Mandemar to grow the delicacy, that has been nicknamed the "black diamond".

"The rule of thumb would be to have five to six frosts a year to begin the truffle ripening process, but in Mandemar, we have had 15 to 16 frosts," Mr Dadd said.

"It was quite the process to get the paddock ready, and lots of effort to get the soil profile just right for truffle production.

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"Nobody has known the exact science of how they grow, so planting truffles could be a risky venture."

The couple conducted extensive research and contacted truffle farmers across the country and abroad.

Mr and Mrs Dadd also sampled truffles from markets in Europe.

"We used every chance we could to get these diamonds," Mrs Dadd said.

They planted 640 oak trees inoculated with the Périgord Black Truffle, and when they told others, it prompted a response that inspired their business name.

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"People thought we were mad, hence the name Truffle Mad," Mr Dadd laughed.

"We've always loved truffles."

"The main thing for us was to show that truffles were not exclusive and could be enjoyed across multiple meals," Mrs Dadd added.

"You could have it with eggs and desserts - it could be an everyday food, and not a sometimes food."

Truffle Mad had its first harvest this year after the trees were planted three and a half years ago.

"I thought I would get used to finding them, but when we have found them, it was so thrilling," Mrs Dadd said.

"We were pretty fortunate to be launching within the first year of harvesting," Mr Dadd continued.

"We wanted to share our passion for truffles with as many people as possible and get people enthusiastic about them."

How enthusiastic about truffles you could ask?

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Truffle Mad has created a truffle gin that Highlanders would have the opportunity to enjoy later this month.

"We both loved gin, and both loved truffle," Mr Dadd laughed.

"We have worked with some native Australian botanicals and fresh truffle to extract the perfect flavour.

Truffle Mad gin would be the first "paddock to pour" truffle gin in Australia.

"We have always loved the paddock to plate concept producing our own meat, eggs and fruit from our farm," Mr Dadd explained.

"So the paddock to pour idea with the gin was a natural progression for us."

"It would be a unique thing for the Highlands as well."

The gin was supposed to be showcased at the Viva La Truffle festival before it was changed to an online event due to restrictions.

A truffle scented candle had also been something on the Truffle Mad agenda, along with a truffle-infused salt and oil.

Truffle Mad have planned to launch their truffle gin on August 23.

People could learn more about Truffle Mad at trufflemad.com.au, or if they have purchased a Viva La Truffle Showcase Box, they would discover a flyer inside about the business.

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