Esperanza is originally from the Philippines and now proudly calls Auckland home with her family. A mum of four and the “Master Grower” behind Mushroom Mate, she brings over 20 years of food industry experience as a food tech and a lifelong passion for food, culture, and bringing people together.

Mushroom Mate began in South Auckland from her eldest daughter Jersey’s school sustainability project and has since grown into a family business focused on making mushrooms easy, healthy, and delicious for everyday Kiwis. From their small urban farm in Hunua, they grow oyster and lion’s mane mushrooms while supporting local growers and promoting sustainable food practices. Their product range includes Mushroom XO Spreads, versatile products designed to be enjoyed as a spread on toast, added to meals, or served on a cheese board for easy entertaining and rich umami flavour. Esperanza also created the Forager’s Mushroom Salts, a seasoned rock salt blended with freeze-dried oyster mushrooms, creating a simple but powerful way to add natural umami and depth to everyday dishes. It’s an easy way to lift a dish, whether it’s eggs on toast, roast vegetables, or a steak on the BBQ. Their mission is not only to create tasty mushroom products, but also to encourage healthier eating and raise awareness about New Zealand’s unique native fungi.

Joining The Kitchen Project gave Esperanza and her family the support, mentorship, and community they needed to grow the business while staying true to their values of sustainability, culture, and community. One of the biggest highlights has been successfully launching their products and receiving recognition through both business and food awards.

Looking ahead, the vision for Mushroom Mate is to become a recognised New Zealand food brand known for innovative and sustainable mushroom products, while continuing to inspire Kiwi families to enjoy growing, cooking, and sharing real food together.