Luxury Ingredients in Sydney

West Australian black truffles
At anywhere from $2500kg for these nubbly fungi, they’re like black gold and one of the most precious food items on the Australian market. Manjimup in West Australia is the largest producer of Australian black truffles and are used in restaurants around Sydney more and more often over the overseas product.
Try Guillaume at Bennelong Circular Quay
Buy Simon JohnsonPyrmont POA

Abalone
Divers risk their lives in shark infested Tasmanian waters for these precious shellfish. Their flesh is tender and slightly gelatinous and in Chinese circles, it’s considered a symbol of wealth and fertility. Weighing in at $180kg in some restaurants, they’re popular in Chinese banquets and also go well with pork.
Try East OceanHaymarket
Buy Australian abalone land $680kg. Shop 3, 396 Sussex St, Haymarket 2000. (02 9281 1389)

Figs
Known as the tree of life by the Egyptians (Cleopatra dug on them big time), the fig has a short season in which you can eat the purple-scarlet fruit (late summer/early Autumn) and can be hard to find because of transportation issues (their soft, highly bruisable flesh means they’re difficult to transport). Their plump, juicy meat is wonderful with cured meats, cheeses and cream.
Try Buon RicordoPaddington
Buy Maloney’s GrocerCoogee $30kg.

Edible gold
The ultimate in luxe food, the Egyptians believed that if they ate enough edible gold they’d become immortal. It’s completely safe to eat, makes any dish look a million bucks and is relatively cheap (certainly cheaper than melting down your charm bracelet). Because of its purity, you can put it on anything – it looks particularly impressive on fruit and eggs.
Try Astral Pyrmont, as part of their $1000 degustation.
Buy Essential Ingredient Crows Nest, $27 per pkt.

Blackmore’s Wagyu
David and Julie Backmore produce Australia’s finest wagyu beef (it’s the only 100% Japanese wagyu beef in Australia) and when you eat it, you really notice the difference. The taste lasts in your mouth for hours afterwards and you only need the thinnest slice to really appreciate a highly marbled piece of their meat which is so rich it melts in your mouth.   
Try WharfThe Rocks
Buy Vic’s MeatMascot $49.50kg.

Tasmanian saffron
Saffron is contained in the orange-red stigmas of the crocus flower. The stigmas are individually picked then dried then stored. Suffice to say, this is a time consuming process and is the most expensive of all the spices. Australia imports a lot of saffron from Iran and India but the Australian stuff manufactured by Tas-Saff is just as good, if not better for being home grown.
Try No Sydney restaurant uses Tasmanian saffron – too expensive. Most use the cheaper Iranian gear.
Buy Ziggys Fine FoodsSt Ives $10.99 5g.

Shark’s fin
Until very recently, shark’s fin has been considered one of the cruellest and most unethical forms of fishing. The fin is cut off the live shark that’s then thrown back to sea and left to die. However, one company in WA are supplying ethically fished shark fin as a by-product of the fish and chip industry meaning the rest of the shark is used instead of just thrown away. There’s little actual flavour to them (slightly salty) but their cartilaginous quality in soup adds wonderful texture.
Try QuayThe Rocks
Buy These are not available in retail stores yet, unless you’re happy to pay $600kg for the unethically farmed gear. You’re better just trying it at Quay – the only restaurant in Sydney using it at the moment.

Inner Circle rum
It used to only be available to the CSR board of directors in the 50s. With its dark amber colour and sticky toffee fruitcake notes, it’s a prize winning drop around the world and made right here (well, in Beenleigh, at any rate). It’s also relatively cheap as far as luxury items go, bang for buck. 
Try Bayswater BrasserieKings Cross
Buy Kemeny’sBondi $29.99 700ml.

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