Ohiwa Black Diamonds

Name: Ohiwa Black Diamonds
Address: Ruatuna Road, Opotiki, 3198, NZ
Telephone: +64276811544

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Ohiwa Black Diamonds farm and produce the Elusive Black Perigord Truffle (tuber melanosporum)

22/10/2026

Our Truffle Balsamic Vinegar shines in dishes that balance sweet, acidic, creamy and earthy flavours. Rather than competing with heavy cream or rich sauces, the delicate truffle notes have room to shine, creating a far more layered and memorable flavour experience.

This charred pear, blue cheese and walnut salad is a perfect example.

🍐 Sweet caramelised pear
🧀 Creamy blue cheese
🌿 Peppery rocket
🌰 Toasted walnuts
🍷 A drizzle of truffle balsamic vinegar to bring everything together

The result is a dish that feels elegant, balanced and restaurant-worthy, yet simple enough to create at home.

Sometimes the best way to enjoy truffle is not by adding more ingredients, but by pairing it with the right ones.

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19/10/2026

New Zealand Christmas Ham with Black Truffle Honey Glaze 🎄🍯

Truffle honey can work really well on Christmas ham, but keep it restrained. Ham already gives you the salt and the fat, while Black Périgord truffle adds an earthy, savoury note that can make the glaze feel much more grown-up rather than simply sweet.

For Christmas, we’re giving the traditional glazed ham an Ohiwa Kitchen twist.

You’ll need:
1 whole cooked leg ham, approx. 4–5kg
120g Ohiwa Kitchen Truffle Honey
2 tbsp wholegrain mustard
1 tbsp apple c***r vinegar
Zest of 1 orange
1–2 tbsp fresh orange juice
Cracked black pepper

To make:
Heat the oven to 170°C. Remove the rind from the ham, leaving the layer of fat intact, then score the fat into diamonds.

Mix the Truffle Honey, mustard, vinegar, orange zest, orange juice and black pepper. Brush generously over the ham.

Bake for approximately 60–75 minutes, brushing with more glaze every 15–20 minutes, until deeply golden and caramelised. Keep an eye on it towards the end as the honey will colour quickly.

Rest before carving, then bring the whole glazed ham to the Christmas table.

Sweet, salty, savoury and unmistakably festive, with Black Périgord truffle taking the traditional Christmas ham somewhere a little different. 🖤

🛒 Shop online, link in our bio.

16/10/2026

Black Perigord truffle meets mineral-rich salt for a finish that transforms every bite — clean, balanced, unmistakably luxurious.

A pinch is all it takes.

Shop now at www.trufflesohiwa.co.nz

12/10/2026

Pizza essentials now include Ohiwa Kitchen Truffle Oil and Truffle Salt 🍕

Order online now link in bio

09/10/2026

A little drizzle goes a long way. 🖤 Ohiwa Kitchen Truffle Olive Oil brings the distinctive character of real Black Périgord truffle to even the simplest dishes.

🛒 Shop online, link in our bio.

08/10/2026

Designed for shelves that curate, not clutter.

Ohiwa Kitchen products are crafted to sit comfortably in boutique food stores, elevated kitchen retailers, and premium online shops that value provenance, restraint, and real ingredients.

Our truffle salt, truffle oil, and truffle honey pair beautifully alongside other luxury kitchen essentials - ceramics, cookware, linens, pantry staples - adding depth, story, and indulgence to a considered retail offering.

We love collaborative partnerships and seeing our products sold in spaces that share our standards.

Interested in stocking Ohiwa Kitchen or exploring a partnership?
Send us a DM or visit www.trufflesohiwa.co.nz for more information.

05/10/2026

Sweet, earthy, and just a little unexpected.
Persian-inspired roasted carrots finished with Ohiwa Kitchen Truffle Honey: a simple ingredient upgrade that turns a humble vegetable into something chef-level. 🥕✨

Ingredients
Carrots, olive oil, saffron threads, warm water, cumin, coriander, sea salt, black pepper, thick Greek yoghurt or labneh, pistachios, mint, pomegranate seeds, Ohiwa Kitchen Truffle Honey.

Method
Bloom saffron in warm water. Mix with olive oil, cumin, coriander, salt, pepper and 1 tbsp Truffle Honey. Toss carrots in the mixture and roast at 200°C for 20–25 minutes until caramelised. In the final minutes drizzle a little more Truffle Honey for a glossy finish.

Serve
Spread labneh or thick yoghurt on a plate. Add warm roasted carrots and finish with pistachios, mint, pomegranate seeds and a final light drizzle of Truffle Honey. Perfect with warm flatbread or alongside grilled meats.

Sweet meets savoury. Ancient flavours, elevated with truffle. 🍯

30/09/2026

Black Périgord truffle has always been a rather extraordinary thing to grow in New Zealand. 🖤🇳🇿

Tuber melanosporum is native to Europe and traditionally associated with countries such as France, Spain and Italy. Here in New Zealand, growers have successfully established the fungus in specially managed truffières, where it forms a symbiotic relationship with the roots of host trees such as oak and hazelnut.

Our seasons give the story another interesting twist. While Europe harvests Black Périgord truffle through its northern winter, ours matures during the New Zealand winter, giving the Southern Hemisphere a fresh harvest at the opposite end of the year.

And it takes patience. The right host trees, suitable soil conditions, careful management and years of development all come before there is any guarantee of finding a truffle beneath the ground.

At Ohiwa, that makes every winter harvest about considerably more than luxury food. It is Black Périgord truffle grown here, in New Zealand soil, with its own provenance and a story that began long before it reaches the kitchen fresh or in our infused gourmet range.

Shop online, link in our bio.
We ship worldwide. 🌎

Address

Ruatuna Road
Opotiki
3198

Telephone

+64276811544

Website

http://www.trufflesohiwa.co.nz/

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