Truffles have been a feature on our dinner plates for over 3000 years.  The ancient Greeks used them in a variety of dishes and the Romans especially prized the truffles found in Africa.  The truffle has been documented in numerous ancient sources and was even referred to in the recent Rome series produced by HBO.

The truffle is a fungus and grows on the roots of trees in a symbiotic relationship.  There are thousands of varieties of truffles many of which are used in cooking all over the world.  Originally truffles were harvested from the wild however in the nineteenth century the French began cultivating the Périgord black truffle as a domestic crop in an attempt to control the vagaries of a wild harvest.

Truffles form in the summer slowly maturing over the autumn and have ripened for harvest by winter.  Traditionally pigs were used to harvest the truffle but due to the difficulty in controlling the pigs the modern method is to use a trained dog which is easier to handle.  The dogs search for the elusive scent and the truffle is found anywhere from on the surface to a depth of 300 millimetres (around 12 inches).  Truffles vary in size and shape, ranging in size from a small nut to the size of a tennis ball and may appear rounded with a smooth or knobbly surface.

The aroma of the truffle has been subject of much debate and everyone will have a slightly different description.  Truffles are like wine in that respect.  The truffle enhances the flavours of the dish it is served with and is best served with simple dishes.  Fresh pasta with a hint of oil and fresh parmesan with lightly shaved truffle is our favourite dish – simple and you can really appreciate the flavour.  Truffles take on flavours of the region they are grown in.

INVEST in an Australian Truffiére
REGISTER to be advised when truffles are available
Truffle RECIPES