Wild-foraged Mushrooms are one of the reasons we hang out for Autumn every year. There is simply nothing quite like a Pappardelle ai Funghi made with a range of locally sourced, wild mushrooms.

We source Pine Forest and Slippery Jack mushrooms from the forests around Red Hill in Mornington. But we also get  log-grown Shiitake, Lion’s Mane, assorted Oyster mushrooms, King Brown and Birch Boletus, a local variety similar to Porcini.

The finale, and in many ways the crescendo of the wild mushroom season is of course the local Truffles, which are available deeper into winter. Ours come from Buxton in the Acheron valley in the Upper Yarra. These are one of the iconic delicacies of the food world, commanding prices to match. But a little goes a long way, so don’t be put off by the price. If you are wanting to have a bit of an experiment with one of the most sought-after ingredients in all of cooking, our staff can help you with tips and tricks on how to make the most of your truffle.