Truffles are pricey – they’re up there with diamonds and platinum in value – and, good god, do they add a little bit of magic to a perfect pasta or risotto. Finishing off a salad with a drop of truffle oil? Don’t mind if I do. It comes as no surprise then that they really are the black diamonds of the food world. One could make a small fortune from growing them, and everyone loves a small fortune.

You can imagine farmer Cameron Anderson’s elation when his Weimaraner dog, Shammy, sniffed out a tuber melanosporum, or, a truffle, in his 500-strong orchard of Oak trees in Dullstroom, Mpumalanga.

Anderson had to send his truffle in for testing with agricultural scientist Neil van Rij, and part of it was sent all the way to Italy.

The rest? Anderson had it for dinner.

Truffle growing could really succeed in South Africa. According to Leon Potgieter, a mycologist and co-owner of African Truffles, the climate in SA is perfect, possibly even better than parts of Europe.

Yes, of course it’s going to happen. In 10 years you will see chefs from all over the world coming here for the truffles.

Farmers will have to keep mum on the topic though – already, rumours of truffles on farms have caused intruders.

This is exciting times for our beautiful country, which, let’s face it, has some pretty delicious grub on offer.

Check out The Guardian