Rodney gives a fascinating insight into the Australian truffle industry and practical advice on buying, storing and (most importantly) cooking with truffles.

In addition to more than 60 recipes, The Truffle Cookbook is illustrated with beautiful food and location photography by Luke Burgess, taken amid Tasmania's forests and farmland.

Harvested in winter, truffles have an intense earthy flavour that works particularly well with indulgent ingredients such as cream, butter and cheese.

Rodney's recipes are lush and comforting - just the thing for cosy meals at home - and once you start experimenting, you'll be surprised at how many dishes can be enhanced by this inimitable fungus.

As Rodney firmly believes, there is no such thing as too much truffle!