White agaricus, Swiss browns and the occasional exotic mushrooms.

2. How long have you been in operation? 

10 years.

3. What have been the biggest challenges you have faced? 

First of all, learning how to grow an optimum product. It took a while to get our quality we wanted. A lot of humidity is needed, but you can’t go over 97 per cent. We bring in the dehumidifier [to control]. 

4. What have been your biggest successes?

We have won four gold medals at the Hobart Fine Food Festival. We flew the mushrooms down. We were escorted off of the plane. Our mushrooms were the special cargo on board.

Four Sydney Royal wins. It’s sort of a blow out.

It’s been great to get to know and talk to our clients. We have a huge fanfare and if we miss a market there’s always questions, “where were you, we missed you”.

5. Why did you choose this path/how did you get into primary production? 

I worked as a chef, my partner was a computer analyst. His friend suggested to try a mushroom farm.

It’s been a shift from what we were doing to a second career.

6. What are the long-term goals for your business? 

We would like to see it expand. We have a verbal agreement [with council] to put 6 more rooms on. They’re supportive. 

We’re looking to export from Canberra airport, through Moruya airport.

7. How many hours a week do you work? 

Long hours. We have to keep an eye on them. 

8. How many people do you employ?

It’s a family business, but that will need to change with expansion.

9. Has technology changed the way you work and how have you embraced it?

Yes it has. It’s helped in a few ways but it hasn't stopped us from checking everything. We’re constantly checking the power hasn’t gone off. Bigger farms use [digital] monitors and they check at intervals. It’s helped a little bit. 

10. Most importantly, where can people buy your product?

Canberra Epic Market, Kiama Farmers Market, Southlands Moruya, Tomakin IGA. We supply to Banisters at Mollymook, Tallwood Mollymook, Berry Sourdough, The Starfish Deli.