Based in Upper Moutere, Nelson, family business Neudorf Mushrooms specialise in gourmet European and wild mushrooms. Hannes and Theres Krummenacher are the faces behind the artisanal company and chatted with the team about finding a niche market and being the home of the Umami taste.
What is your company background, how did you start the business?
We immigrated to New Zealand from Switzerland where we used to forage for mushrooms every autumn. Here in New Zealand, we saw a niche market for wild mycorrhizal mushrooms as there were only button mushrooms available.
We started with local markets and people slowly got interested in our produce and products.
What are the current product range and variants and how do these products stand out in the market?
Our product range starts from fresh mushrooms, Saffron milk caps in season during April to May, and dried ones mostly all year around. This includes the dried wild mushroom mix; a blend of five different mushrooms from the bolete family, a Risotto mix; rice, dried mushrooms, seasoning and recipe included, and our mushroom and herb salt; sea salt, herbs and vegetable from our spray free garden mixed with ground mushrooms. Also, very popular is our traditional wild mushroom soup; seven different dried mushrooms, garlic and onions ready to make at home.
In season we have a limited stock of pickled saffron milk caps in spiced white wine vinegar.
Has there been any recent company news?
We are a small family business and have planted over 2500 different trees for different wild mushrooms.
What are the plans for the business moving forward, is there any expansion on the horizon?
This year we will plant another 400 infected trees to increase the mushroom production which is around 1000kg this season. As the trees mature, the yield will naturally increase.
We are building a small showroom where people can find out more about the secret life of mushrooms and as a base for next year’s mushroom education tours.
Where are your products currently available to buy, and are you looking at or wanting to expand your availability? If so, where would you like to see the product situated?
Most of our products we sell by the Internet. Local artisan shops stock it, and we have an outlet in Blenheim and Christchurch. We’re looking for small artisan outlets in the North Island too.
On Sunday of Labour Weekend in October the Moutere Artisans, which we are members of, have an open weekend.
Entries are now open for the 2016 New Zealand Food Awards, register your interest at http://www.foodawards.co.nz/.
