During his September 2025 research journey through China, Spice Temple’s Executive Chef Andy Evans traced ingredients back to their natural sources. This video series captures his time with farmers, foragers, and chefs who understand that great cuisine begins with knowing where ingredients come from and how they’re harvested.
Ganbajun Mushroom Foraging
Travelling from Kunming to the mist-covered hills of Xiaoshao, Chef Andy Evans joined a guided expedition led by one of Yunnan’s foremost mushroom experts Luanshi. The day’s pursuit: the elusive Thelephora Ganbajun – a rare white coral fungus celebrated for its smoky aroma, earthy complexity, and profound umami depth.
Sourcing Yunnan's Rare Wild Ingredients
Foraged only during Yunnan’s fleeting summer rains, Ganbajun is among the region’s most coveted ingredients, often treasured above truffles. Immersed in the damp forest air and the rhythmic search through moss-lined undergrowth, Andy experienced a direct connection to the land itself – a reminder that the essence of great cooking begins where nature and patience meet.
The mushroom foraging experience in Yunnan’s forests reinforced Spice Temple’s commitment to seasonal, premium ingredients – understanding that the best yunnan mushrooms require patience, timing, and respect for natural cycles.
Experience the regional flavours that inspired Andy on his journey through China, brought to life in the Peony Banquet – available from October 27th for a limited time only at Spice Temple Sydney.
