Doing a little further research had me waving my imaginary buyers goodbye with a sniff - of disappointment, not one of pungent, prized, expensive truffle.
While my local specimen smelled mighty good, it turns out that Australia is home to thousands of varieties of native truffles, all largely inedible. Sniff sniff.
I've since found dozens all over, from my virtual doorstep and the Beaumaris coastal path to the clifftops of Anglesea and the two below in the hills of the Grampians.
While supposedly inedible, I remain curious. I mean most people think many foraged foods are inedible, right? Still, and even though our local truffles are said to be non-poisonous, would you be game to try some unknown fungal specimen protruding from the ground? Not me. I love my life. I mean, did someone taste-test every single variety? And of course, if they struck a poisonous one, they wouldn't be here to tell the tale, right?
Foodliterary Regards,
Julia Svoice
(Julia Hebaiter in Another Life)
FoodLit Writer, Feel-Good Food Lover & Storytellerwww.foodlit.com.au
Because Food Sans Story is Bland
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