The truffle is a mushroom that inhabits the mossy dwellings of woodland in Western Europe. These tiny mounds of flavour are nestled up from the ground by the well-trained snout of a foraging pig. After a basketful or more of the delicacy is discovered, the truffle hunters will collate their goods and sell them for a hefty fee to be taken around the world.

When it comes to its flavour, truffles omit a strong, heady aroma with a distinctive woody taste. Luckily this strength of smell means that you need very little to flavour a dish. Cooking with truffles is now very easy thanks to the slew of truffle-related products that are entering the market. You’ll find the mushroom ground, grated, and oil-, honey- and butter-infused – the perfect accompaniment to a hunk of cheese, a hearty dish of buttery pasta or even drizzled lightly over a fresh baguette. If you want to work with the mushroom in its original form, tuck it into buttery dishes.

Truffles can be difficult to find in their mushroom form, but truffle oil is available at most delicatessens. Truffles are often stocked by Brisbane’s Black Pearl Epicure. Try making breakfast that touch more indulgent with a truffle omelette.