Truffles are a luxury loved by chefs and fine-dining foodies, but exactly how should the novice approach this extravagant delicacy? Adelaide Central Market’s Mushroom Man, aka Marco Marinelli, offers his truffle tips.

What are some of the different truffle varieties currently available and where do they come from?

We have French summer truffles ($1 per gram) and Tasmanian winter truffles ($3 per gram) in stock. Summer truffles are a milder truffle, therefore you need to use more – ie a minimum of 10g per person – to get a good result. Winter truffles are a much stronger type of truffle, so you only need to use around 4-5g per person.

Are different types of truffles better suited to different uses in cooking?

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The uses for both types of truffles are pretty much the same, you just need to use more with a summer truffle to achieve a good result.

Summer truffles are great stock-making truffles and are excellent in slow cooking. Winter truffles are exceptional as a condimental truffle – ie shave over the top of your favourite dishes, such as pasta, risotto, mashed potato or scrambled eggs.

How do Australian truffles compare with the European varieties?

Our Tasmanian Perigord truffles are a truly world-class truffle. They are the only Australian truffles that the best truffle house in France will stock. They are strong, rich and highly aromatic – simply divine!

What tips would you offer the truffle novice for the best way to prepare and use truffles?

For the novice truffle consumer, the biggest mistake is to try and stretch your truffle too far. Avoid the temptation to use too little truffle for the number of people you are trying to serve. The above recommendations are given to help people to maximise their truffle enjoyment and really are the minimum we recommend to truly appreciate your truffle experience. Trying to use less often leads to disappointment, which is counter-productive when trying to have an amazing gourmet experience.

Do you have a favourite truffle recipe you can share?

My favourite dish has always been Pasta Bianchi al Tartuffo. Translation: Truffled Pasta with a butter sauce. It’s really simple: Slice or grate your truffle finely. Cook pasta in boiling water. Drain pasta. Put pasta into a bowl and add butter (uncooked), then your truffle on top. Finish with good parmesan and serve (as hot as practical). Once served, mix all ingredients through and mix constantly to stop butter settling.   Even simpler: try a truffle sandwich. Take fresh bread and butter liberally. Add slices of fresh truffle. Wedge together and eat!

You’ll find more recipes and truffle tips on the Mushroom Man website.