They are more commonly known as the saffron milk cap, or red pine mushroom, and they exude a milky substance when cut.

Dr Guerin said overseas saffron milk cap and Bianchetto truffles were highly regarded for their potential health benefits and even supported a dedicated truffle-tourism industry.

The Krummenachers were the first commercial growers of the Saffron milk cap in New Zealand and they supply restaurants and farmers markets.