Due to seasonal news cycles, there are lots of articles about truffles in the “lifestyle” and cookery sections of the newspapers right now. This is something you rarely hear about in Australia, and a food I have never tried.
The articles, without exception, emphasise the special “earthy” flavour that shaved truffles impart to a dish. They reference the aromas of the forest floor; they usefully note that you can get some from Selfridge’s food hall for yourself for £500 per hundred grams, thank you.
But this makes me wonder, why don’t people just eat dirt? Or perhaps sprinkle some mouldering leaves on their risotto?
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