More fun with fungi: Fable Food Co turns mushrooms into new, nutrition-packed products

When former fashion-business owner and entrepreneur Michael Fox; organic-fungi farmer, regenerative ag advocate and erstwhile logistics expert Chris McLoghlin; and fine-dining chef and proud Texan Jim Fuller joined forces to form Fable Food Co, developing mushroom-based alt-meats, they weren’t expecting so much attention, so soon.

Fuller, a fan of celebrity chef Heston Blumenthal’s scientific approach to cooking and a long-time specialist in mycology, was thrilled when Blumenthal participated in product trials for his shredded-shiitake-based plant-protein ‘barbecue’.

The much-awarded chef praised Fuller’s nutrition-packed alt-meat for its taste and texture, agreeing to feature the product on the menus of high-end restaurants in his Fat Duck Group.

Chef Heston Blumenthal at the Taste of London Festival, 2010: the fine-dining chef entered into a partnership with Fable Food Co to feature the company’s shredded-shiitake-blend ‘alt-meat’ product on the menus of his high-end Fat Duck Group eateries. Credit: Brian Minkoff, London Pixels, via Wiki commons

More recently, Fable Food Co entered into a mutually profitable partnership with the Sunshine Coast’s Glass House Brewery, launching a brace of meat-alternative pizzas: a vegetarian take on the venue’s signature ‘Truffle Shuffle’ pizza; and a vegan option showcasing a confit of Fable’s mushroom mix.

On the success of the pizza partnership, they’re launching a Fable Cordyceps Glass House Vienna Lager based on the caterpillar fungus (Ophiocordyceps sinensis), known in Traditional Chinese Medicine for its beneficial medicinal compounds.

In mid-June 2020, Fable also launched its alt-meat range nationally into Woolworths retail stores.

Further reading

Read more stories from FIAL’s Celebrating Australian Food and Agribusiness Innovations 2020

Source: Fable Food Co and Glass House Brewery I Food Innovation Australia Limited