FUNGUS KEEPERS

Ian Kam and Aimee Datlen met while working as visitor services officers at the Tasmanian Museum and Art Gallery. But rather than taking care of museum visitors and exhibits, the Blackmans Bay couple now busily care for mushrooms, after starting a booming enterprise in their home’s single garage.

Little Isle Mushrooms began 18 months ago, and now produces about 50kg of mushrooms a week across three varieties which are supplied to retailers and restaurants across Hobart.

“Amy really wanted to grow something, and because we had only a small space we were constantly trying to work out how we could possibly make use of it,’’ Kam says.

“We were looking at a few different things and finally fell on mushrooms.’’

The mushies grow on horizontal shelving units stacked five tiers high, with a lighting and misting system. During the incubation period, mushrooms like it dark, but later in the production cycle they need light to help them grow, with the whole growing cycle completed within a month.

The business began with the more popular oyster and shiitake mushrooms, but has more recently started growing the less common lion’s mane variety, which has a fluffy white exterior.

Kam says the lion’s mane variety has long been popular in Asia, but is becoming increasingly sought-after locally. He says its meat-like texture makes it a popular choice with chefs, with local restaurants including Frank, Dier Makr and The Glasshouse among those buying them from Little Isle Mushrooms. They are also sold at Eumarrah in Hobart and UnPacked in Kingston.

“Some chefs are excited to get the ingredient here,’’ Kam says of lion’s mane.

“Other chefs don’t know the mushroom, but when they see it they become very excited and say ‘let’s see what we can make from this’. That’s very exciting for us as well, to be contributing to the culinary experience of Tasmania.’’