"Fleur de Fungi mushrooms are a fantastic example of what great local produce should be. The quality, freshness and variety are consistently exceptional, and you can tell there is real care behind every harvest. The mushrooms arrive in beautiful condition and bring an incredible depth of flavour to our dishes. It’s a pleasure working with Fleur de Fungi and supporting such a passionate local grower."
— Matthieu Klein - Head Chef, The Doonan
"Our focus is on honest, seasonal menus that celebrate the very best local produce. Since establishing our relationship with Fleur de Fungi, their exceptional gourmet mushrooms have become a staple in my kitchen, adding incredible versatility and a deep umami profile. I couldn't recommend Fleur de Fungi more highly."
— Andrew Tomlin - Head Chef, Season Restaurant Noosa
"Fleur de Fungi mushrooms have been a welcome addition to the Sails menu over the last few years. Great variety and consistency. Always freshly harvested and in peak condition. And personally delivered with a friendly smile."
— Paul Leete - Executive Chef, Sails Restaurant Noosa
"Fleur de Fungi reached out to us to introduce their mushrooms, and we were genuinely impressed from the very first delivery. The quality is outstanding, you can really taste the effort that goes into growing them. We hope you get to experience them in our dedicated mushroom dish at Orleans."
— Vinnie Zani - Head Ched, Orléans Restaurant
"Fleur de Fungi mushrooms are a fantastic example of what great local produce should be. The quality, freshness and variety are consistently exceptional, and you can tell there is real care behind every harvest. The mushrooms arrive in beautiful condition and bring an incredible depth of flavour to our dishes. It’s a pleasure working with Fleur de Fungi and supporting such a passionate local grower."
— Matthieu Klein - Head Chef, The Doonan
"Our focus is on honest, seasonal menus that celebrate the very best local produce. Since establishing our relationship with Fleur de Fungi, their exceptional gourmet mushrooms have become a staple in my kitchen, adding incredible versatility and a deep umami profile. I couldn't recommend Fleur de Fungi more highly."
— Andrew Tomlin - Head Chef, Season Restaurant Noosa
"Fleur de Fungi mushrooms have been a welcome addition to the Sails menu over the last few years. Great variety and consistency. Always freshly harvested and in peak condition. And personally delivered with a friendly smile."
— Paul Leete - Executive Chef, Sails Restaurant Noosa
"Fleur de Fungi reached out to us to introduce their mushrooms, and we were genuinely impressed from the very first delivery. The quality is outstanding, you can really taste the effort that goes into growing them. We hope you get to experience them in our dedicated mushroom dish at Orleans."
— Vinnie Zani - Head Ched, Orléans Restaurant
"Fleur de Fungi mushrooms are a fantastic example of what great local produce should be. The quality, freshness and variety are consistently exceptional, and you can tell there is real care behind every harvest. The mushrooms arrive in beautiful condition and bring an incredible depth of flavour to our dishes. It’s a pleasure working with Fleur de Fungi and supporting such a passionate local grower."
— Matthieu Klein - Head Chef, The Doonan
"Our focus is on honest, seasonal menus that celebrate the very best local produce. Since establishing our relationship with Fleur de Fungi, their exceptional gourmet mushrooms have become a staple in my kitchen, adding incredible versatility and a deep umami profile. I couldn't recommend Fleur de Fungi more highly."
— Andrew Tomlin - Head Chef, Season Restaurant Noosa
"Fleur de Fungi mushrooms have been a welcome addition to the Sails menu over the last few years. Great variety and consistency. Always freshly harvested and in peak condition. And personally delivered with a friendly smile."
— Paul Leete - Executive Chef, Sails Restaurant Noosa
"Fleur de Fungi reached out to us to introduce their mushrooms, and we were genuinely impressed from the very first delivery. The quality is outstanding, you can really taste the effort that goes into growing them. We hope you get to experience them in our dedicated mushroom dish at Orleans."
— Vinnie Zani - Head Ched, Orléans Restaurant
"Fleur de Fungi mushrooms are a fantastic example of what great local produce should be. The quality, freshness and variety are consistently exceptional, and you can tell there is real care behind every harvest. The mushrooms arrive in beautiful condition and bring an incredible depth of flavour to our dishes. It’s a pleasure working with Fleur de Fungi and supporting such a passionate local grower."
— Matthieu Klein - Head Chef, The Doonan
"Our focus is on honest, seasonal menus that celebrate the very best local produce. Since establishing our relationship with Fleur de Fungi, their exceptional gourmet mushrooms have become a staple in my kitchen, adding incredible versatility and a deep umami profile. I couldn't recommend Fleur de Fungi more highly."
— Andrew Tomlin - Head Chef, Season Restaurant Noosa
"Fleur de Fungi mushrooms have been a welcome addition to the Sails menu over the last few years. Great variety and consistency. Always freshly harvested and in peak condition. And personally delivered with a friendly smile."
— Paul Leete - Executive Chef, Sails Restaurant Noosa
"Fleur de Fungi reached out to us to introduce their mushrooms, and we were genuinely impressed from the very first delivery. The quality is outstanding, you can really taste the effort that goes into growing them. We hope you get to experience them in our dedicated mushroom dish at Orleans."
— Vinnie Zani - Head Ched, Orléans Restaurant
