They might look like the Christmas present every kid dreads, but theyre actually Périgord black truffles and theyre helping to turn South Western Australia into an Eden for food lovers. (Krista Simmons / Los Angeles Times)
Damon Boorman leads his dog Errol on the hunt for truffles near Manjimup, Australia. Traditionally, pigs are used to track the pungent fungi, which grow underground, but in Australia, truffle hunters or punters, as theyre known here have started using dogs. (Krista Simmons / Los Angeles Times)
Night falls on the fishing pond at Stonebarn, which is located in Western Australias Great Southern Forests region. No outsized outback of red dirt and searing heat here. South Western Australia is a distinct territory verdant, enchanting and largely untouched. (Krista Simmons / Los Angeles Times)
A room at the lodge is quite cozy and charming, with comfortable furnishings and great attention to detail. From the rooms balcony, a guest can peer at the rolling hills blanketed with giant karri trees. (Krista Simmons / Los Angeles Times)
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Orange fungi contribute dramatic color along a hiking trail at Stonebarn. (Krista Simmons / Los Angeles Times)
Lumps of the fungi fill a tub at Wine & Truffle Co. in Manjimup. The earthy delights, once considered peasant food, are now one of the most coveted and expensive culinary products on the market, fetching about $85 an ounce. (Krista Simmons / Los Angeles Times)
Western Australias Périgord truffle is shaved on the salt and pepper squid at the Wine & Truffle Co.s restaurant. Somehow, it works. (Krista Simmons / Los Angeles Times)
Chef Michael Comyns dishes at Stonebarn include pecan-crusted snapper. (Krista Simmons / Los Angeles Times)
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Fresh from the kitchen at the Wine & Truffle Co. is a truffle pasta. Bon appétit!(Krista Simmons / Los Angeles Times)
