Truffles are a fragrant fungi traditionally from cool, wet and fertile regions like France and northern Italy, and they’re only available in winter, making them a delicacy with a strictly limited season. They are hunted out by sniffling pigs and are famously expensive, but people pay the asking price to add their full-bodied earthiness in rich European fare.
Once a rarity exclusive to the faraway foodies of Europe, Australia’s home grown truffle scene has exploded over the last two decades thanks to dedicated truffle farmers in Tasmania, NSW and Western Australia, allowing chefs to bring this pungent delicacy to our tables in increasingly creative forms.
As this year's season kicks off we’ve rounded up all the places for you to indulge in Sydney’s true winter heroes; the truffle.
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