Long regarded as one of the most prized culinary delicacies in the world, truffles are actually far less intimidating — and far more versatile — than their reputation may suggest.

The best way to approach the prized fungi, says local grower Adam Wilson, is to think of them as “enjoying a seasonal moment”.

“Truffles are known as a luxury ingredient, but they are actually much more accessible than people think,” he says. “Yes, they are exceptional in flavour, but you only need a very small amount to make an impact. They are incredibly rich in aroma, so even a few grams can completely transform a dish.

“It is not something you would cook with every day, but once a year it is a lovely way to create something special, and cooking with them at home can often be more cost-effective (than eating out).”

Mr Wilson is the founder and managing director of pioneering WA company Great Southern Truffles, which is taking part in this weekend’s Fremantle Truffle Festival — an annual event dedicated to black truffle season in WA, with limited-edition dishes, events and experiences across the port city.

Mr Wilson is adamant even novice home cooks need not be daunted by the prospect of using truffles.

“For people who are new to it, it is really about building confidence,” he says. “Do a little research, start simple, and enjoy the process.

“Pair truffle with good-quality, simple ingredients and let it be the hero.”

He is quick to acknowledge, though, that with the cost of living tightening many home cooks’ budgets, some may be hesitant to splash out on a luxury ingredient.

Fortunately, the outlay is likely less than one might think. “As a guide, about 10g per person is a good amount for a dish,” Mr Wilson says. Think roughly the size of a large marble. “That works out to roughly $20, at around $2/g,” he says. “It is enough for something like a bowl of pasta, and gives you that full flavour experience without needing to spend a lot.”

As for how to use it in the kitchen, Mr Wilson says there are countless options to put your truffles to use.

“They work beautifully in simple dishes like pasta, eggs or a sandwich, but they can also be used in more creative and unexpected ways,” he says.

For example, Mr Wilson’s current favourite way to enjoy truffles is in a Basque cheesecake with a chocolate truffle butter biscuit base, which was created by Fremantle Markets vendor Basq for the festival. “It’s a great reminder that truffle doesn’t need to be confined to traditional dishes, or overly complicated,” Mr Wilson says. “With the right balance, it can work across a whole range of flavours and formats, from simple to highly creative.”

Adam Wilson’s tips for buying truffles

• When to buy: “In WA, you are generally buying black winter truffles, which are in season from June through to August.”
• What to look for: “The most important thing is freshness. A good truffle should have a strong aroma and feel firm to the touch.”
• Alternative options: Consider truffle oil, truffle sauce or truffle honey, which “let you experiment with the flavour year-round”. “Fresh is always best, but if that is not an option, good-quality truffle products or frozen truffles are a great alternative.”

The Fremantle Truffle Festival is on from July 10-12. See visitfremantle.com.au.