Forrest Foods has had a stellar first half of 2017 with awards and recognition for our shiitakes and the launch of our new Umami Butter.
Our mushroom farm will proudly be on display in an upcoming episode of “The Intolerant Cooks” which will air on September 3rd at 5pm on 7TWO. The cooks used the farm as a location to film the episode and we were so pleased to be able to show off our shiitakes.
We launched our Umami Butter at Mise En Place in Melbourne recently and were overwhelmed by the feedback.We are so proud of this unique product and are working hard to get it ready for production and distribution. Watch this space!
Our farm and business was featured recently in the Rural Scene liftout of the Colac Herald. Click on the image to read the story.
Finally, our Pickled Baby Shiitakes picked up a Gold Medal at the Australian Food Awards. This is terrific recognition for our product, which we have worked on for several years and a totally new and unique product in the marketplace.
Forrest Foods is delighted to announce we have expanded our product range to include preserved baby shiitake mushrooms and a shiitake master sauce.
We are very proud of these two innovative new products – which are gluten free and suitable for vegans.
Our baby shiitake mushrooms are preserved in a delicious master sauce, which is crafted from the highest quality vinegar, tamari and spices. The resulting flavour is a perfect match to the woody umami aroma of the shiitake mushrooms.
Enjoy them as is, on a cheese platter, in a salad, tossed through pasta or as part of a stir fry.
The master sauce is perfect as a dipping sauce, salad dressing or as a flavour enhancer in sauces, gravy, soups and stews.
Both the preserved mushrooms and the sauce are shelf stable and have long expiry dates so are perfect as part of a gourmet hamper or gift for the food connoisseur.
Contact us at Forrest Foods for more information about stocking these two wonderful new products.
Innovate the Plate
Forrest Foods was delighted to be chosen last month to take part in the Innovate the Plate exhibition for Geelong food producers.
The event was organised by Marcus Oldham College along with Nicole Newman from The Food Purveyor and brought together the region’s best producers of fresh food products in front of an audience of tourism, business and government representatives.
It was a great space for us to showcase our fresh shiitake mushrooms, and meet some new faces in the local food scene. Hopefully we’ll see fresh shiitakes on a few more restaurant menus in Geelong soon!
Pickled shiitakes on display
Earlier this month we were chosen to represent local food producers on behalf of Tourism Victoria for a meeting with Diego Salazar. Diego is the Academy Chair of World’s Best 50 Restaurants as well as the Editor of Peru 21. Diego visited Australia to review the hottest restaurants, local markets, wineries and local cuisine. Diego provided some wonderful insights into food culture around the world and we were delighted to present him with some of our baby pickled shiitakes made in conjunction with Otway Fields. We’ve been working with Ami Hillege from Otway Fields to create amazing jars of baby pickled shiitake. Check out stockists here. If you’d like to stock our pickled shiitake, contact Paul for more information.
November 25, 2015
Read our latest newsletter here.
October 17, 2015
Forrest Foods took part in Extravaganza Geelong this weekend and met some of the region’s best producers and chefs.
We made some great new contacts from the Geelong, Surf Coast and Bellarine. Keep a look out for some exciting announcements in the coming weeks!
Forrest Foods shiitakes on Masterchef!!
Forrest Foods owner Paul Troughton was hand-picked to appear in the final episode, where the contestants were given the opportunity to cook using ingredients including Forrest Foods’ fresh gourmet shiitake mushrooms.
Paul said he was “delighted” to receive the call to be part of Masterchef.
“We are very proud that our fresh shiitakes were recognised for their premium quality and the unique umami flavour they add to many recipes.”
Catch up with our activities on Facebook