A pantry staple – especially during the season of hearty winter warmers – these truffle breakings, also known as brisures, are specially processed to preserve their flavour for out-of-season use. Sprinkle them over everything from mashed potatoes and scrambled eggs to pasta and risotto for what we call a ‘gourmet cheat’. 

Served with warm sourdough and olive oil; drizzled over poached pear, goat's cheese and walnut salad; used as a marinade for roasted carrots and butternut squash – this truffle-infused balsamic vinegar can do no wrong. Thick, rich, sweet and sticky, it turns an ordinary meal into an extraordinary feast.

As truffle oil goes, this artisan extra-virgin olive oil infused with black Périgord truffle and nutty porcini mushroom is a flavour sensation. It’s made in France using a short list of only the finest ingredients and comes in an aesthetically pleasing tin, too. Polenta, scrambled eggs, focaccia – name us a dish that wouldn't be improved by its earthy richness. We'll wait.

Cold, rainy day? Reach for the firewood and chunky knitwear and whip up a bowl of porcini and white truffle pasta. Woody and fragrant with a creamy, mousse-like texture, this decadent sauce can also be served cold on toasted sourdough with fried wild mushrooms for a quick yet indulgent lunch. You’re welcome.

If your goal is to add a gentle truffle aroma without overpowering other flavours in your cooking, these flavour-infused salts are just what you need. In any case, this trio of Sicilian white salt with black truffle, pink Himalayan salt with Bianchetto truffle and delicately fragrant Guérande salt with summer truffle makes the perfect luxury food gift. 

Hot honey is having a serious moment. Heated up and drizzled over sandwiches, salads, cheeseboards, pizza, pancakes – the list goes on – it complements just about everything. We love this light and delicate orange and white truffle honey, hand-produced in the Mediterranean.