With a distinct umami flavour and firm texture, the Phoenix Oyster will stands alone as a robust feature component or welcome addition to any fish, pork or lamb dish.
A rich flavour that is likened to lobster and a texture that is similar to that of crab meat.
Renowned in Chinese medicine as an anti-inflammatory, as well as having properties aiding nerve restoration and brain function.
Flavour likened to bacon when fried. Depth of colour will vary depending on light and temperature.
Good source of zinc, iron, potassium, calcium, phosphorus, folic acid, niacin, Vitamin C, B1 and B2.
With a firm meaty texture, the Elm holds form well through cooking. Mild flavour takes on those of condiments and sauces. Great in soups, stews and stir fry.
Recommended in Chinese medicine for treating stomach and intestinal ailments as well as reputably having anti-carcinogenic properties.
The mild earthy flavour has notes of a peppery finish. With a unique composition, this variety retains its texture and a distinct 'crunch' throughout cooking process.
An exciting addition to creme sauce, soup, stir fry or spring rolls.
Also commonly known as the Chestnut mushroom.