Mushrooms Anonymous (Our World without walls)
GROWING
Mushrooms, tomatoes, broad beans.
AVAILABLE
Farmers’ markets: Castlemaine farmers’ market, Lancefield farmers’ market, Bendigo farmers’ market.
CONTACT DETAILS
Phone: 0408 139 352
Email:
accounts@mushroomsanonymous.com.au
Facebook: www.facebook.com/mushroomsanonymous
Website: www.mushroomsanonymous.com.au/
Jo Corrigan and Matt Donnelly are two very passionate chefs who made the move to Romsey after selling their Melbourne restaurant, The Commoner, in 2016. Matt had been working on Mushrooms Anonymous during the cooler months for 8 years previously, supplying wild fungi but with the move to Romsey, Mushrooms Anonymous saw a great expansion. Since then, they have remained passionate about cooking and they work extortionately hard to grow, forage and produce a range of foods so that they are sustainable all year around, not be limited to short seasons.
Mushrooms Anonymous, now called Our World Without Walls, now produces 35 varieties of heirloom tomatoes, heirloom pumpkin, capsicum, eggplant. zucchini and zucchini flowers. They also grow peppers, chillies, herbs and of course forage for their beautiful wild fungi. In addition to all the incredible produce they grow and forage for, they also have vegetable and herb seedlings, fennel pollen powder and incredible home fermented black garlic
Jo and Matt supply restaurants across several states, and deliver to Melbourne restaurants directly which is something they thoroughly enjoy, knowing how exciting special produce can be for a chef and added to their menu. You are however lucky enough to buy them directly at the following farmers markets; Castlemaine, Bendigo, Lancefield and Nagambie.
A highlight for Jo and Matt is the lifestyle choice, Mushroom Anonymous has allowed them freedom of expression in business and the ongoing learning of new products and expansion continues to inspire them. As with most growers, the work involved is often 7 days a week, which is hugely challenging and can impact health, Jo notes that is a challenge along with connect to and the expense of available labour.
Jo also commented that her hope is to see consumers develop a greater awareness of seasonal produce. If consumers recognised what grows when, this may encourage people to purchase food only when it is in season and consequently more nutritious than buying out of season with little goodness and at a much higher expense.
Another hope of Jo’s is to see more great food hubs that can offer a range of nutrient dense foods, and there to be a way for more growers to communicate, sharing their experiences and information on farming practices.
