Fascination in fungi and the cultivation of safe edible strains is growing on the NSW South Coast, but there’s still mush-room to grow. Photo: Steven Axford.
A distinctly urban upbringing did nothing to impede Alison Pouliot’s fascination with the strange, delicate and sometimes otherworldly world of fungi.
“From a young age, they held a particular allure,” she says. “From the intense blue of the Pixie’s Parasol to the curious hexagonal latticing of a caged fungus, the aesthetics triggered my curiosity. I suspected they weren’t just lying around the Aussie bush doing nothing, but we didn’t learn much about them at school. So they were this peculiar, beautiful mystery,” she says.
She will join other scientists, farmers and fungus enthusiasts to crack that mystery wide open at the Fungi Feastival 2025.
Despite the name, this sell-out month-long event isn’t just a celebration of food — it’s a deep dive into nature, science, art and community, where the intricacies and culinary virtues of diverse fungi are laid bare for all to discover.
Now in its third year, the “Feastival”, which has sold out in its previous two years, offers more than 60 experiences. From art exhibitions to book launches, panel discussions to creative workshops, movie screenings to gastronomic experiences, truffle hunts, children’s activities and more, it aims to attract diverse audiences.
While there is no foraging, Alison will be hosting “forays” where participants will be encouraged to find and observe fungi.
“People come to fungi from a range of angles. Foragers, farmers and chefs come to them from the food perspective, biological engineers are increasingly using mycelium (the root-like structure of fungi) in various sustainable applications; even philosophers use fungi as a metaphor for abstract concepts in the exploration of humanity,” she says.
“My interest is in their aesthetics and ecological applications. I will take people out bush not just to find fungi but the tracks and traces of them, to explore why they grow where they grow, what they’re doing there, their part in holding ecosystems together and how they connect to the trees and interact with animals.
“I think people will be amazed at some of the things they’ll learn, but ultimately I hope to ignite people’s curiosity and empower them to teach themselves the art of ‘slow mushrooming’ – slowing down, paying attention, noticing details and becoming good observers.
“Our perception of fungi can be quite malaligned with reality. They’re often seen as problematic or dangerous. I want to dispel that misunderstanding, review the history and prove there’s no such thing as a bad fungus.”
The Fungi Feastival builds on the South Coast’s reputation for regional specialties — like dairy from Bega and Tilba, and oysters from Tathra and Narooma, home to the annual Rock Oyster Festival — repositioning this summer hotspot as a cool-season destination for culinary experiences.
“We’d like to see our region on the map for food,” Tilba Mushrooms owner Annette Kennewell says.
As a retired microbiologist, passionate mushroom farmer and Fungi Feastival organiser she says the South Coast has all the elements to become a leading hub for fungi culture and education.
“Mushrooms and fungi are just another reason to visit the region in the cooler months, when they thrive,” she says. “But we would also like to demonstrate the accessibility and benefits of growing your own.”
Annette started growing what she calls the “easiest of the exotics” – oyster mushrooms – about eight years ago, to answer a need in her local community.
While “Agaricus” (commercial) strains of mushroom such as cup, flat and Swiss brown were readily available in supermarkets, there was a lack of exotic strains like oyster mushrooms, Lion’s Mane and Shiitake.
“I bring mine to the Tilba Markets in autumn and winter – they’re strictly seasonal. I am a hobby farmer, so I only grow them for my community. I have seen a few more small growers take it up in Bega and Eurobodalla, but I would love to see more, as well as people growing them at home,” she says.
“Safe cultivation of mushrooms is a simple question of getting the correct grain spawn. After that, it’s just like growing any other fruit or vegetable. From a cost-of-living and food security perspective, learning is a real win.
“There is also a real need for locally grown mushrooms in our local cafes, restaurants and homes. A lot of people don’t realise it, but alongside salty, sweet, sour and bitter, the umami that’s so rich in mushrooms, particularly in strains like your Portobello and Shitake, is one of the ‘primary tastes’.
The Fungi Feastival takes place from 20 June to 20 July at various locations along the NSW South Coast – book early to avoid disappointment.
