Truffles are more than just indulgence

Chefs and truffle distributors such as Pata Negra's chef-owner David Coomer, Bread In Common head chef Scott Brannigan and Artisan Foods wholesaler Liam O'Neil have noticed an upward trend of consumer interest in truffles.

"People had a view that truffles were just an indulgence for rich people and basically unaffordable," Brannigan said.

"But increasingly now I get asked about how to use them at home."

TASTE OVER VOLUME IN BUMPER TRUFFLE SEASON

Brannigan said it was hard to go wrong if you shaved the truffle fine and used it on warm dishes, giving time for the full perfume to develop.

"Spaghetti with a butter sauce and shaved truffle is simple and satisfying," he said.

"Its mushroom season, so what could be better than sliced cooked mushrooms on toast with good olive oil and a shave of truffle over the top?"

Coomer said the simple go-to dish was risotto.

"Mushroom risotto is probably best but remember to add the truffle at the very last minute or you'll lose the flavour," he said.