Testimonials

NEW SOUTH WALES

Pino's Ristorante, Crows Nest
“We are mushroom fanatics at Pino's as we use anywhere between 60 - 80 kilos of mushrooms a week. Being an Italian restaurant, mushrooms feature across the menu. We offer wild mushroom risotto, stuffed mushrooms and a wide range of pizzas with mushrooms on them. During June our mushroom dishes sold well. It is not always easy to tell whether Mushroom Mania specifically generates new business but our sales did not drop during June, so that is a good thing! Adding a mushroom special to the Mushroom Mania Locality Guide is another good way to promote your business."  Vanessa Mei Ling Wiedenmann, Head Chef, Pino's Ristorante Pizzeria, Crows Nest

Pictured: Vanessa Mei Ling Wiedenmann, Head Chef, Pino's Ristorante Pizzeria.

Angelo's on the Bay, Cabarita
“We always have 2-3 mushroom dishes on our à la carte menu. However, throughout June Suna McKay, our head Chef, creates a Mushroom Mania menu which really gives our customers an insight into the mouth-watering dishes that can be made using mushrooms.

We recommend participating in this promotion and taking advantage of the Australian Mushroom Growers’ offer to list your mushroom specials on the Mushroom Mania Locality Guide. Your front of house staff need to be involved to push the specials and it’s a good idea to upload your mushroom specials to your own website.” Marie Piccin, Owner, Angelo’s on the Bay, Cabarita

Pictured: Suna McKay, Head Chef, Angelo’s on the Bay.

Vicini, Annandale
“During Mushroom Mania in June our mushroom dishes were extremely popular. We promoted our Salad of Wood Roasted Mushrooms with Roasted Eschallots and Marinated Goats Cheese on the Mushroom Mania Locality Guide and offered a free glass of house wine with any mushroom dish. Chef Brett Jeffery also included Rabbit Cannelloni with Mushroom Ragout and a Mushroom and Prawn Pizza on the menu.

We are looking forward to next year’s Mushroom Mania promotion and will be sure to include our Mushroom Mania specials on our website to drive this promotion to the next level.” Natalie Keon, Owner, Vicini, Annandale

Pictured: Brett Jeffery, Chef, Vicini.