FOODSERVICE
CHEF JASON ROBERTS
RECIPES
RESOURCES
- - - RESOURCES
      
      Explore our range of resources to help you provide tasty and innovative meals and menus for your customers and gain a deeper understanding about all things Australian Mushrooms. Read on for our mouth-watering menu inspiration, tips to boosting your bottom line, cooking and storage hacks, health benefits explained and more.
  - - Culinary Toolkit
      
      Video Resources
      
      Mushroom Masterclass booklet

INTRODUCING

Jason Roberts

Mushroom Master & Chef

Meet our Ambassador

As a celebrated and respected international chef, Jason Roberts has been a passionate advocate for nourishing, sustainable food for over 30 years. A New Zealand native, Jason splits his time between Sydney and New York City. Having grown up in a family of culinary professionals, Jason discovered his passion for food at a young age. He is also a keen fitness enthusiast, cyclist, and advocate of a gluten-free lifestyle.

My Mushroom Toast
Win $10k for your Café Promotion

My Mushroom Toast
Profitable Mushroom Dishes

My Mushroom Toast
Thyme Mushrooms on Wholegrain Toast

JASON’S TOP TIPS WITH

Mushrooms

LET THEIR FLAVOUR

Shine

Mushrooms have a unique umami flavour, meaning you don’t need to add too many other seasonings to make a tasty dish. Mushrooms very simply sautéed in butter or oil and seasoned with salt and pepper makes for a no-fuss winning combination.

PUT THEM

Centre

STAGE

Mushrooms are a fantastic hero ingredient with their meaty flavour and incredible texture. They are an attractive main ingredient of plant-based dishes, and are becoming more popular among diners so should be considered more than just a side. They deliver consistency all-year round with their affordable price point, allowing for better management of food costs too.

Break

THE RULES

Mushrooms tick all the boxes. They have the ability to be the star of the show lending themselves as an enviable blank canvas. Mushrooms absorb flavour like nothing else, so instead of playing it safe, experiment with bold flavours – they can handle it!