Morels, often referred to as morchella, are edible mushrooms, known for their distinctive honeycomb-like appearance, wide stems and conical, hollow caps. These highly valued fungi range in colour from blonde, brown and grey – the darker the colour, the stronger the taste –  and grow abundantly in temperate forests, particularly after fire. Found mainly in New South Wales, South Australia and Victoria between August and October, morels require careful washing and thorough cooking, as they can be toxic if eaten raw. While fresh morels are fairly expensive, and a little difficult to source, you can still get your morel hit year round in dehydrated form.

Treasured for their earthy, smoky flavour, morels pair well with tarragon, cream, eggs, and various cuts of meat, fish and poultry. Toss into some asparagus pasta, stuff them with creamy mash, pair them with chicken and shallots, or simply fry them into crispy, buttery sticks of heaven.