The English novelist William Thackeray once said, “Presently, we were aware of an odour gradually coming towards us, something musky, fiery, savoury, mysterious – a hot drowsy smell, that lulls the senses, and yet enflames them – the truffles were coming”.

Isn’t it just the perfect quote to describe these hidden treasures? This coming weekend, instead of Easter eggs, I will be hunting truffles. I am always on the lookout for dishes with delicate slivers of truffle. Whether it’s decadent creamy scrambled eggs with a few shavings of earthy truffle on top, or a drizzle of truffle oil over a wild mushroom risotto, it instantly warms my soul.

Someone who shares my adoration for truffles is chef Chantel Dartnell of Mosaic Restaurant in Pretoria. In fact, she is off to Paris in a few days to purchase some. How lucky! Best you book your table soon as I am sure there will be one or two sensational truffle dishes on the menu.

Back at home in the Natal Midlands, Glenlea Farm is producing French black truffles, which will be available for us to sample from June. Also available locally is the more subtle white Kalahari truffle (or t-nabba), visible when the rains come and the earth cracks open. I have tried them a couple of times, and they are good, but I do prefer the real thing!

For weekend reading on the topic, I recommend Truffles by Elisabeth Luard. The beautiful tome is a truffle lover’s dream and you’ll start to crave it, so best you get hold of at least a bottle of the liquid gold at the same time.

Enjoy your treasure hunt of truffles, and happy Easter!
Abigail