Chef Douglas Keane of Cyrus restaurant in Healdsberg helms a restaurant with two Michelin stars. And he’s recently taken to a new source to extend the otherwise incredibly short season of black truffles. French truffles are only available for a few short months. But Keane has been sourcing black truffles from Australia for his dishes through the late summer. He utilizes the wares of the Wine and Truffle Company to add the spicy and pungent fungus to his otherwise delicious dishes. The company supplies spectacular Perigord Black Truffles from 150 acres of hazel and oak trees in the Margret River Wine region. For more information on the company’s truffles, visit wineandtruffle.com.au. You can buy truffles, buy wines or sign up to go on a truffle hunt when you’re in Australia!