This edible fungus, not technically a mushroom, grows at the roots of specially inoculated oak trees, at 5cm–30cm below the ground.

Most truffles are imported, although there have been more than 50 black truffle plantations established around Australia.

Truffles are a prized possession and used sparingly in fresh pasta, risotto and egg dishes, where their flavour can dominate. Other uses include thinly slicing and covering in olive oil to infuse the oil, which is then drizzled over the dish just before serving or at the table. Highly perishable, use fresh truffles within 1–2 days of purchase.