STATE OF THE PLATE
TRUFFLE AT SÔL, RESTAURANT BOTANIC AND ADELAIDE CENTRAL MARKET
South Australia
The best bites I indulged in this year all involved truffle. Back in the days of giant pepper grinders and powdered parmesan, truffle would usually be doled out sparingly, if at all. You were more likely to get a synthetic and vaguely truffle-smelling oil, or the precious fungus mashed in with some more prosaic mushroom. Not now. When I visited SkyCity’s Sôl restaurant, an enormous and gnarly specimen was displayed on crisp linen, flakes of it on more than one dish. And at Restaurant Botanic, the truffle
