Dollars and dogs – Mongrel takes out top honours at Silver Chef’s Holy Shiitake pitch night
Here at The Weekend Edition we have a pretty strong belief that Brisbane is brimming with foodie talent. This is why we were particularly thrilled when we heard that Silver Chef and Wandering Cooks had teamed up to offer budding restaurateurs some help getting their dreams off the ground via the Holy Shiitake pitch series. After a couple of warm-up events, the final showdown happened on Tuesday June 26 and a bunch of worthy winners walked away with some seriously impressive cash prizes – take a look at Brisbane’s next big names in food.
The Silver Chef crew has long been committed to giving a helping hand to those in the hospitality industry, and the Holy Shiitake series was created as a new platform for up-and-coming entrepreneurs to pitch their businesses. Entrants were judged on the innovation, viability and engagement of their ideas, with a whole host of dreamers stepping up to the plate to pitch. After putting their best ideas on the line, the self-confessed flavour pimps from Mongrel came out on top, walking away with a very cool share of the $50,000 prize pool. The Mongrel trio has recently announced its plans to open a bricks-and-mortar restaurant after successfully running pop-ups around Brisbane, giving their brand of Hong Kong and Peruvian-influenced eats and unique drops a permanent home. It was part owner Annie’s fun and engaging pitch that nabbed Mongrel the top spot, where in just two minutes she communicated the brand’s vision for their venue with charm and humour.
Following Mongrel’s win, the rest of the Holy Shiitake prize pool was shared amongst some spectacular local small businesses. The runners-up included Bask & Co with its delicious artisan granola clusters, Brisbane’s only fresh almond milk producers Genki Milk Co., and Zandi Organics’ drinkable herbs, plants and superfoods sourced from around the world. The quality of entrants proves that there is no shortage of amazing ideas floating around Brisbane – and with initiatives like Holy Shiitake, hopefully we will see more of them come to life in the future.
Image credit: Steph Doyle for Silver Chef
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