MUSHROOM VARIETIES
 SHIITAKEOur Shiitakes are grown year-round and are by far our most popular mushroom, enjoyed for their rich umami flavour and meaty texture.
Shiitakes are delicious when sautéed, roasted, added to risotto, pizza, pasta, soups, stews and are the perfect meat substitute in many dishes.
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 QUEENSLAND WHITE OYSTERThis oyster variety is native to Queensland, being well suited to our climate, they grow prolifically year-round.
This versatile mushroom can be stir-fried, cooked into soups, battered and fried or even made into jerky.
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 PINK OYSTERThis stunning oyster variety thrives during the warmer months, adding a unique pop of colour to any mushroom dish.
If fried until crispy, some liken their flavour to bacon.
When added to a dish they readily take on the flavour of other ingredients. Enjoy them sautéed, fried or added to an egg or pasta dish.
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 YELLOW OYSTERThis vibrant oyster variety has a soft texture and delicate, nutty flavour when cooked.
It can be easily substituted into any mushroom dish and is brilliant sautéed, stir-fried or added into pasta dishes and soups.
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 LION'S MANEA culinary and medicinal mushroom variety. Lions Mane is sought after for it's meaty crab-like texture and it's powerful brain-boosting benefits.
Torn, shredded or sliced into steaks, these mushrooms are delicious when fried in garlic butter or marinated and grilled, but can also be substituted into any of your favourite mushroom recipes.
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 PHOENIX OYSTERA tan to grey brown mushroom with beautiful curled caps. They have a light delicate flavour with mild sweetness and are tender when cooked.
The perfect accompaniment to your next omelette, risotto, pasta, or toast.
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 PIOPPINO
A light caramel to yellow coloured mushroom with a velvety cap, creamy texture and sweet nutty flavour. Their stems hold a satisfying light crunchy texture when
cooked. This firm structure makes them excellent in dishes with a high-heat cooking method such as sautéing, frying, and roasting.
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 BLUE SHIMEJIThis blue grey mushroom with a robust stem and strong umami flavour holds its shape well when cooked.
It adds a pleasant texture with a soft to slightly chewy stem. Perfect in soups, broths, stews and rice dishes.
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 CHOCOLATE OYSTERA popular oyster variety with dense clusters of thick, soft white stems and smooth chocolate brown caps.
A rich earthy flavour, less umami than other oysters. Their stems have a softer texture when cooked. Enjoy in all of your favourite mushroom recipes!
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 BLACK PEARL KING OYSTERThis large-stemmed oyster variety prefers the cooler weather, producing large, succulent white stems and gorgeous dark grey/brown caps.
These stems can be sliced into 'scallops' or shredded into a 'pulled pork' like texture. They are also delicious simply sliced and pan fried in butter.
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