Nicknamed black gold or black diamonds, black perigord truffles are one of the most elusive ingredients of the culinary world. Whilst they can be found all over the world, we’re lucky enough to grow some of the finest truffles in the world here in Australia. June to August is truffle season Down Under, where these black fungi are dug up and shaved over dishes to add their unique aroma to anything from creamy risotto to oozy baked cheese.
