Imitation game
Australian plant-based meat alternative Fable counts chef Heston Blumenthal as one of its fans.
WHO
“I couldn’t think of anything I wanted to work on more than reducing industrial animal agriculture,” says Michael Fox, who became a vegetarian four years ago. He hit on the idea of producing a meat alternative from mushrooms, but given his fashion background, he knew he needed help from food industry pros. So he’s teamed up with Chris McLoghlin, co-founder of Australia’s largest mushroom farm, and Jim Fuller, an ex-chef now working as a mycologist (a mushroom scientist). They’ve created Fable, a plant-based “meat” formed from shiitake mushrooms.
HOW
After eating every mushroom imaginable and meeting fungi experts such as Thai professor Anon Auetragul (who also introduced them to chef Heston Blumenthal), they created a product that has the stringy texture of beef brisket. The meaty flavour, which took a year to develop, is flavoured with shiitake mushrooms (which makes up two-thirds of the product), coconut oil and soy protein.
WHY
The Intergovernmental Panel on Climate Change recommended eating less meat in its latest report as raising livestock creates significant greenhouse gas emissions and deforestation. The mega success of US plantbased meats (Beyond Meat, Impossible Foods) proves there’s an appetite for vegan alternatives. Fable already has Heston Blumenthal’s blessing: it launched in December at Dinner by Heston Blumenthal in Melbourne (his “snail” porridge was served with Fable instead), and it’s on the menu at his Heathrow Airport café in London. Fable can be found locally at The Rook in Sydney and Acre Farm & Eatery in Melbourne. fablefood.co