Late July we were contacted by Julian from LifeCykel who asked if we would like to visit their mushroom farm. We booked in a date and in mid August, got the chance to visit LifeCykel’s little operation out in South Fremantle. Once we arrived we were escorted around the property and shown into three different sea containers. The first sea container we viewed through a clear sliding door as this one is pumped with low levels of CO2 mimicking that of the bottom of a rainforest.


Cluster Starting

Along some racking installed throughout were some large long bags full of hay and little holes  punctured in just the right spots to be maximum mushrooms. Normally these are filled with coffee grinds from all the cafes around Fremantle (Nic and Kolo, Balthazar, Vans, Flour Factory, May St Larder and Don Tapa) but due to the colder weather during winter hay seems to be the better choice.


The second container had a humidifier and this real pungent mushroom smell. All the bags in this container had just started to shoot and seeing them just start to form the little clusters and in the third was the next sequence and had the larger mushrooms some ready to be picked and the others only a few days away. I was lucky enough to receive a big bag full and a home grow kit. The next day I set off on making a Mushroom Terrine which I had been given as an idea by a good friend of mine. This recipe is featured below, I make small terrines so double the recipe to make a standard sized one.




– 550g LifeCykel Oyster Mushrooms, Sliced

– 4 Cups Vegetable Stock

– 10 Dried Shiitake Mushrooms

– 25g Butter

– ½ Tsp Thyme

– 3 Egg Whites

– 1 Leek, Thinly Sliced

– 1 Stick of Celery, Thinly Sliced

– 1 Carrot, Thinly Sliced

– 7g Powdered Gelatin

– 1 Large Crêpe with Chopped Dill

– Sea Salt Flakes


1. Bring the stock to a boil in a large saucepan, add a generous amount of salt and the dried mushrooms for 15 minutes remove from the pan and discard.


2. Cook the LifeCykel oyster mushrooms in batches for 3 minutes at a time in the stock then transfer the mushrooms to a colander and let them drain.

LifeCykle Mushrooms in the Stock

LifeCykel Mushrooms in the Stock

3. When all the mushrooms are cooked and removed, bring the stock to a boil and reduce by one-third. Allow the stock to cool.

Stock Vegetables

Stock Vegetables

4. Melt the butter in a large frypan and Sauté the mushrooms with the thyme and leave to cool completely.


Sautéed Mushrooms

5. To clarify the reduced stock, put the egg whites and vegetables into a bowl and whisk. Tip in the cold stock. Bring it to a boil, making sure you are stirring continuously with a whisk. Once at a boil, turn the heat to very low and simmer gently for 30 minutes. Strain the stock through a fine sieve or cheesecloth lined sieve into a bowl and measure the quantity.


Bringing to a Boil

6. Allow 14g of unflavored powdered gelatine per 2 cups of stock. Sprinkle powdered gelatin over ¼ cup cold stock (or water) to soften. Add this to the stock, stirring with a spoon until completely dissolved. Leave until cold, and then adjust the seasoning.

7. Prep your terrine mold by lining it with plastic wrap and let it overhang the top edges. Next trim the crêpes so that they fit nicely inside your terrine mould. leaving plenty of overhang at both ends and the sides leaving plenty of overhang at both ends and the sides to fold over.

8. To assemble the terrine, you want to do this in layers. Place one third of each the mushrooms and the stock at a time until the mould is full. Fold the small sides of the crêpes first followed by the larger sides and place into a vacpack bag.



9. Vacuum the bag at full strength and place into the fridge to set. How long to leave in the fridge is completely up to you, the longer you leave it the better it will taste however I would not leave it more than five days.



10. To serve, unmold onto a chopping board and peel off the plastic wrap. Using your sharpest knife, cut the terrine into slices about 2cm thick. Lay a slice on each plate, arrange with some micro-greens on one side and enjoy!

Slice :D


The boys down at Mane Liquor recommend a Liefmans Goudenband Sour


Recipe adapted for the guys at LifeCykel from

Gin & Tonic Tart


This delightful recipe popped up on the front cover of Delicious Magazine and as I was having some friends over for dinner what a perfect excuse to make boozy desert. This recipe so easy to make and I was even able to make it lactose free which for me made this recipe a must make dessert!




295g Caster Sugar

8 eggs, Plus 4 Egg Yolks

250g Unsalted Butter, Chopped

Finely Grated Zest and Juice of 3 Lemons and 1 Lime, Plus 1 Extra Thinly Sliced Lime to Serve

2 tsp Juniper Berries

2 Titanium-Strength Gelatine Leaves

Almond Shortcrust

50g Almond Meal

185g Plain Flour

40g Pure Icing Sugar

125g Chilled Unsalted Butter, Chopped

1 egg, Plus 1 Egg Yolk

1 tsp Vanilla Bean Paste

1-2 tbs Tonic Water, Chilled

Candied Lemon

330g Caster Sugar

250ml Tonic Water, Chilled

2 Lemons, Thinly Sliced

60ml Gin


1. To make the curd, place sugar, eggs and egg yolks, butter, lemon and lime zest and juice, and juniper berries in a large heatproof bowl. Whisk to combine. Place over a saucepan of gently simmering water (don’t let the bowl touch the water) and cook, whisking constantly, for 6-8 minutes until thickened.


2. Meanwhile, soak the gelatine in a bowl of cold water for 5 minutes to soften. Remove curd from heat, squeeze excess water from the gelatine and add the leaves to the bowl, whisking to combine. Strain into a clean bowl, discarding solids. Cover the surface with plastic wrap and chill for 2 hours or until thickened.


Step 2

3. Meanwhile, preheat oven to 180°C. Grease and line the base of a 22cm springform cake pan with baking paper. For the almond shortcrust, place the almond meal, flour, sugar and butter in a food processor and whiz until a rough crumb. With the motor running, add the egg yolk and vanilla, then add the tonic water, a little at a time, until pastry comes together. Press dough into the lined cake pan to create a 3mm thick base and sides about 3mm thick. Chill for 30 minutes. Trim the sides of the tart to a straight edge, about 3.5cm deep. Using a fork, prick holes in the bottom of the tart. Line the tart with baking paper and fill with pastry weights. Bake for 20 minutes, then remove pastry weights and baking paper. Beat remaining egg and brush over tart. Return tart to oven for a further 10 minutes or until golden and cooked through. Set aside until cool, then remove from pan. Spread thickened curd into the tart case and chill for 4 hours or until firm.


4. Meanwhile, for candied lemon, place sugar and tonic water in a saucepan over medium heat. Bring to a simmer, then reduce the heat to low and add lemon. Cook, stirring occasionally, for 40 minutes or until soft, then remove the lemon and spread evenly over a wire rack to cool. Cool syrup slightly, then add the gin and cool completely. Don’t Candy Lime like I did as they go brown ha!


5. Top tart with candied lemon and extra lime slices. Drizzle with gin syrup to serve. Enjoy😀


Full Credit to Warren Mendes from Delicious Magazine

Link to Recipe