(AP Photo/Raf Casert)
Near perfect weather conditions meant an early start to the 2011 season for the fragrant delicacy, used for flavouring dishes such as veal, soup, fish, rice, sauces and salads.
The Wine & Truffle Co has based its production at Manjimup, where it has more than 13,000 hazel and oak trees needed to grow the edible fungus.
The company has become the southern hemisphere's largest producer of superior perigord black truffles.
The largest one it has turned up so far this season weighed 348g.
Chief executive officer Sake van Weeghel said chefs around the world sought Australia's truffles after the European truffle season finished.
Mr van Weeghel said the company would export more than 2500kg to chefs in more than 14 countries this year.
"The demand we have been receiving from chefs all over Australia and the world has prompted us to up our game," he said.
"This harvest is over 3.5 times bigger than our harvest last year, so we can't wait to share some of the best-quality truffles with the world."
Truffle season in Australia runs from June until September