Truffles: one of the most expensive foods on earth. The international price is a staggering R30,000 a kilogram, and here in South Africa, we have only a handful of farmers who grow them. They rarely occur in nature and have a very limited shelf life. A great source of antioxidants, harvested fresh and eaten virtually raw, they’ve been described as the ‘Mozart of Mushrooms’ as their aroma – paired with their nutty, garlicky, and earthy taste – creates a gourmet feast. Finding truffles the old-fashioned way by using sniffer dogs is a challenging pursuit and competition is fierce. Carte Blanche meets the pioneer of South Africa’s fledgling truffle industry as well as a company owner in Pretoria who is breaking all the rules by creating them in a laboratory.
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