He is one of about 40 truffle producers in the region and will soon reap the rewards.

Mr Macquet will be bringing his knowledge of the truffle industry to the second Victorian Truffle Festival on July 2-3.

About 2000 people are expected to flock to Trentham for the festival and learn how to taste or cook truffles and how to pair them with wine.

They will hear from a handful of Australia's experts on how to grow and produce the black French truffle and the Italian white truffle, relative to Macedon Ranges' climate.

Truffles come from the mushroom family, but they are not eaten like a mushroom.

Mr Macquet says there is "something special" about them.

"It's a flavour enhancer, so it changes the taste of anything. A gourmet dish with truffle can really be enhanced."

"A lot of people who have travelled overseas have tasted truffle in France and Italy. There is quite a few chefs in this region who know how to cook with truffle and it's quite special."

Truffle, which grows like a fungus among the roots of trees, is infected into trees like English oak as a seedling.

They are planted into the ground and then nurtured for between two-four years. Trained dogs or pigs are then called in to smell out the truffle, notifying the producer about their location.

Mr Macquet says truffle growing is a slow business.

"But it looks very attractive. If you take your spread sheet and do the calculations, for example, if we were to plant a small area full of truffles, at the projected rate of six kilograms per hectare, we would be earning over one million dollars a year - that's if they grow at the projected rate."

A festival highlight will be a show of truffle-hunting pigs and dogs and visits to a local trufferie.