Orders close Thursday 6pm for next week's harvest
Clayton Bay, South Australia
Oysters in three colours, shiitake, lion's mane and maitake. Picked to order and on your bench within days of harvest. Choose 200 g, 500 g or a full kilo.
This week's harvest
Monographs
Slate-blue caps that fade to soft grey as they open. The everyday hero.
| Flavour & texture | Mild, savoury and velvety |
|---|---|
| In the kitchen | Tear (don't slice) along the gills and sear hard in a dry pan before adding butter. Great in stir-fries, pasta and on pizza. |
| We offer | Fresh — 200 g, 500 g, 1 kg |
Flamingo-pink and a lover of warm weather. Our summer show-off.
| Flavour & texture | Woody and savoury. Fried crisp, it's almost like bacon |
|---|---|
| In the kitchen | Shallow-fry until crisp and use like bacon bits. The pink fades on cooking. Eat within two or three days. |
| We offer | Fresh — 200 g, 500 g, 1 kg |
Bright golden clusters that look like a bunch of flowers.
| Flavour & texture | Nutty, almost cashew-like, and delicate |
|---|---|
| In the kitchen | Cook quickly over high heat. Lovely in a simple butter, garlic and thyme sauté, or added to soups at the last minute. |
| We offer | Fresh — 200 g, 500 g, 1 kg |
Grown on hardwood the traditional way, with deep umami in every cap.
| Flavour & texture | Meaty, smoky and rich in umami |
|---|---|
| In the kitchen | Slice the caps for stir-fries, ramen and risotto. Keep the stems for stock. |
| Traditional use | Cultivated on logs in Japan and China for around a thousand years. |
| We offer | Fresh — 200 g, 500 g, 1 kg |
Doubles as a functional mushroom. In the kitchen, it's the seafood of the forest.
| Flavour & texture | Sweet and tender, like crab or lobster |
|---|---|
| In the kitchen | Press-sear thick slices in butter. Try it in our lion's mane 'crab' cakes. |
| We offer | Fresh — 200 g, 500 g, 1 kg |
Grow your own
Good to know
In a paper bag in the fridge, never sealed in plastic. Most of our gourmet mushrooms are at their best within 3–5 days. Pink oysters are best within 2–3.
No. They're grown on clean, sterilised substrate. Brush off any bits and trim the base.
Cook them first, then freeze. Raw mushrooms go soggy when thawed.
