Like many Australian producers, truffle farmers have taken a hit this year. With international air freight grounded and many high-end restaurants still closed, there’s not a lot of places for these treasured tubers to go.

However, that doesn’t mean you have to forego your favourite fungi. One of the country’s most renowned truffle producers, Australian Truffle Traders in Manjimup, Western Australia, has opened a new online shop, making it easier than ever for gourmands to live out their food fantasy of having a fungus in the fridge.

“We’ve always sold to customers direct from our farm but now they can order online any time of day or night with just a few clicks – it’s something our customers have been asking for that we’re delighted to deliver,” Gavin says.

This time of year, owner Gavin Booth would usually be shipping off his crop to Michelin-starred restaurants in Europe and America or top tier fine diners like Quay and Bennelong –  such is the quality of his tuber melansporum.

While it might seem like an excessive luxury – albeit a delicious one at that – a black truffle of around 25g – 30g can be purchased for around $60, which is about the same as a celebratory bottle of Champagne.

While black truffles can feel like an intimidating ingredient to work with, even an amateur cook can achieve a good result, he says. “Infusion is the key to a positive truffle experience. One of the simplest ways to use a truffle is to store it in an airtight container with eggs and some paper towel padding to absorb any moisture.” The pungent aromas will penetrate the shell, resulting in some wonderfully earthy tasting eggs. You can also grate the truffles straight into butter, cream and cheese, and then use those ingredients when cooking a dish. “Personally, I like to cut the top off a camembert or brie and just shave the truffle right in the middle,” Gavin says. “Add a bit of wine and bake it in the oven and it turns into a truffle fondue.”

Booth recommends leaving the truffled ingredients for three days to infuse before cooking with them. “I’ve left truffled eggs for five days before and I found it to be too much, three days is perfect.”

“Dairy has a really mild flavour so it’s a good way to get that really obvious truffle taste. As you get better at using it, it’s interesting to see how it interacts with other ingredients. For people that really get into food, that’s where they will get excited – all those incredible flavour combinations.”

One of the challenges that come with truffles is using it up quickly. The majestic mushroom should ideally be consumed within 10-14 days of leaving the ground. “We turn them out the door very quickly,” says Gavin. Once unearthed, his truffles are carefully cleaned, graded, sealed, cold-packed and shipped across Australia via express post, with delivery within 24-48 hours.

For more details on Australian Truffle Traders or to place an order, head to australiantruffletraders.com/shop.