THEY are as rare as hen's teeth, found buried in the ground, look as nondescript as a piece of dirt and are technically a fungus.
But with costs reaching into the thousands for a small
piece of this revered delicacy, the truffle is fast becoming a lucrative commodity.
This week in Pakenham, the Australian Truffle Growers Association will be hosting an information day and special dinner and is inviting those interested to come along and learn about the Australian truffle industry.
Pakenham's Graham Duell is a relative newcomer to the truffle industry having set up his own trufferie only a few years ago.
He is hoping he'll hit the jackpot and has been working hard to train his dogs to help him in the task.
"This is a region of very few growers because it really is a long-term goal. Generally it takes about four to seven years for the truffle organism to grow with the tree and produce the right fruit.
"But I'm hoping to find something this year.''
Graham says the coming two-day event in Pakenham is ideal for people who are keen food lovers or who may have a desire to become involved in the truffle industry.
"Growing truffles is a bit of a black art so the educational day is ideal for anyone who has ever wanted to get involved.
"We believe that 'foodie' people will be interested in attending the dinner, and that people with an interest in becoming truffle producers will find the chance to learn about the industry and meet other growers of particular interest.''
The event at the Cardinia Cultural Centre kicks off from 9am with an information workshop, featuring a range of speakers and information sessions on truffle production and trufferie management.
This is followed in the evening by a special truffle-themed four-course dinner under the guidance of renowned chef Robin Wickens of Interlude Restaurant in Brunswick Street.
"Robin, who is a truffle fanatic, has kindly agreed to do the meal which will be beautifully matched with a number of local Gippsland wines,'' Graham says.
Saturday's events include the truffle growers' annual general meeting, presentations from national and international guests plus the release of a new federally funded report on the status and opportunities for the truffle industry in Australia.
President of the Australian Truffle Growers Association Wayne Haslam says the harvesting of black truffles has begun across Australia and will continue through to early August with an expected yield of close to two tonnes.
He says Victorian truffles are being harvested in the south-western region, Yarra Valley and Gippsland, and as popularity for the product grows, producing areas will start to establish more events.
The cost of the four-course dinner on Friday night, including wine, is $150 per person. Bookings and more information are available at www.trufflegrowers.com.au
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