Monique Ceccato

After Europe, the Manjimup region in Western Australia is the second-largest producer of the prized French black truffle (Perigord). A major achievement considering the region’s truffle cultivation and harvest industry is just 16 years old.

“We have a large natural resource in our region which will still be developing for years to come,” says Warren Burns, head chef at Karri Valley Resort.

While truffles might still be a way off being readily available in the supermarket, the burgeoning truffle-growing scene in the South West is good news for truffle lovers. Accessing the ‘black gold’ is now far easier than ever before, with many festivals, including the annual Manjimup Truffle Kerfuffle, offering the delicacy.

At this year’s festival, Burns will join celebrity chef Poh Ling Yeow for a masterclass that takes the formality out of truffles and reinvents them for the home kitchen.

Can’t make it? Ahead, they share some of the tips they’ll be teaching. You’ll be an expert at cooking with truffles in no time.

Eating at a classic American diner is basically a rite of passage on any Stateside road trip. You can’t go home before you can say you’ve sat in a booth and tucked into a huge, home-style meal.

California is the perfect place to indulge in the classic “pit-stop” diner experience. Whether you’re tackling Route 66 or cruising down the Pacific Coast Highway, here’s our pick of the best diners to stop in at for your burger or milkshake fix.