Originally from Korea, when Song Yi moved to New Zealand, she found quality fresh shiitake or oyster mushrooms hard to find. “When we realised that we could grow them ourselves, I was really excited,” she says.
“We are conscious of the effect we have on the environment, especially as we have two young boys. Mushrooms make a great alternative to other high protein options. Not only are they highly nutritious, they take very little room to grow, and have a small carbon footprint,” says Hamish.

With a day job in web design and support, Hamish is fascinated by new technology and how things work. This has come in handy, as unravelling the secret life of an oyster, shiitake or enoki mushroom is no mean feat. “We watched many how-to You Tube videos, but it’s different when it comes to doing it yourself.

“Mushrooms grow quite easily in the right conditions outside but when you are growing them inside you need to create a very controlled environment. It’s about trying to balance humidity and temperatures. There was a lot of trial and error at the start.”

Each mushroom has its idiosyncrasies – oysters thrive in a warmer climate, enoki (or golden needles) like it more chilled. The grow rooms must be kept as totally sterile, lab conditions. “We wear facemasks when we go in,” says Hamish.

The other challenge was introducing mushrooms to the market. Not for those in the know – restaurant chefs from as far away as Auckland were eager customers. “They’ve said they are the best mushrooms they’ve ever tried” says Hamish proudly. But when selling direct to the public at markets, Song Yi was surprised to find many were unsure of how to cook them.

And so, alongside the fresh mushrooms, they’ve developed products that pack a mushroom punch of flavour but are easier for home cooks to use. There’s Urban Fresh mushroom butter – a partnership made in heaven for steak or pasta – plus Magic Dust, powdered mushroom seasoning that adds oomph to casseroles or soups. If you’re looking for inspiration Urban Fresh Farms includes tried and tested recipes online.

Among their products is a grow kit aimed at connecting kids (and adults) with both mushrooms and the growing process. “There is a real need for education around where food comes from. And this is fun, the mushrooms are quite easy to grow.”

New products are always in the pipeline for this couple whose business is clearly also a passion.

They met on working holidays at a Brisbane steakhouse where Hamish was a chef and Song Yi a waitress. Their relationship survived Hamish’s return to study in New Zealand – and also his proposal where Song Yi discovered he could do a mean beat box. “I thought this is great. He has a sense of humour, I can laugh with him for the rest of my life.”

Urban Fresh products are sold at The Greytown Butcher and Martinborough Wine Merchants.

For more outlets, see www. urbanfreshfarms.co.nz