What do World War One and a Stinkhorn Fungus have in common?

That seems like a fairly random juxtaposition, but there is a surprising connection, and it's Australia.

The stinkhorn fungus Devil's Fingers Clathrus archeri (syn. Anthurus archeri) is native to Australia, but is now widespread in France. It arrived in 1914 along with the supplies for the thousands of Australian Diggers bound for the front line.

Two young Devil's Fingers fungi cut open on an fungi foray in the Forest of Preuilly in October.

Fortunately, unlike an American fungus that was introduced in the Second World War, it is not wreaking havoc.

Photo of a very mature specimen taken in Australia, courtesy of Glenda Walter (no relation).

The juvenile fungus looks like a light brown puffball on the outside. If you cut it open it is full of spores surrounded by a layer of jelly and long red 'tentacles'. The species is related to the European stinkhorns and like them produces a foul pong and sticky substance that attracts flies which carry away the spores and distribute them. The mature fungus looks rather like a squid with red arms. They are stinky but completely harmless.

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A la cuisine hier: Buttermilk Cake, to be frozen and eaten later with poached pears and walnut cream probably. This is a simple cake, useful when you have yoghurt or fromage blanc (cottage cheese) that is getting a bit aged. I used Middle Eastern style fermented milk in this one, but any cultured milky product would do. The finished cake is delicately lemony, and somehow slightly spicy, even though there are no spices in the recipe.

Macaroni Cheese, with (purists look away now) added veg and lardons. Many thanks to Gaynor and Antoinette for the impressive supply of cheddar that we currently have in the pantry fridge.