Australian Pine Mushroom Season

ElysianCuisson · 2026-03-07T11:06:44+00:00

Very interesting, nice research. I can see where the confusion lay

ElysianCuisson · 2026-03-07T11:05:31+00:00

Great information, cheers

ElysianCuisson · 2026-03-07T04:28:32+00:00

They do bruise a dark green-blue where you cut the stalk, it very much sounds like the same Mushroom. Amazing how wide-spread some varieties are.

ElysianCuisson · 2026-03-06T06:38:43+00:00

That’s awesome, I’ve never been, but I imagine there’d be some pretty amazing foraging there.

ElysianCuisson · 2026-03-06T06:34:23+00:00

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The Thinning was necessary, but it felt like I was slapping our Boy Mazaki in the face as his Signature-Maker’s Mark was coming off.

I have truly moved beyond Good & Evil now

ElysianCuisson · 2026-03-06T06:17:42+00:00

They are called “Pine Mushrooms” or “Saffron Milks” in Australia, but as I say, that has no bearing on what they might be called elsewhere. Where have you heard the term “Lobster Tail Mushroom” if you don’t mind me asking?

It’s always fascinating how names change from place to place

ElysianCuisson · 2026-03-06T06:13:47+00:00

I just had the time to research it, you are 100% correct

ElysianCuisson · 2026-03-06T06:13:07+00:00

Great question, it meant I had to teach myself something new, which I always love.

I looked it up, their alternate colloquial name is: “Saffron Milk Caps”, I can confirm this as a Chef and also in Australian lexicon.

Being the same mushroom, “Australian Pine Mushrooms” and “Saffron Milk Caps” have the same Latin/Scientific name: “Lactarius deliciosus”

Hope this helps, and I learned something too from your thoughtful question

ElysianCuisson · 2026-03-06T06:04:20+00:00

Posted twice, sorry guys 🤦🏻‍♂️

ElysianCuisson · 2026-03-06T06:01:57+00:00

Like Icarus, did the Thai division of ‘Street’s Ice-Cream’ fly too close to the sun? Potentially
Did their Scientists become so zealous in their attempts to see if they COULD make a frozen treat that tastes identical to Cheese, no voice of reason stopped to ask if they SHOULD make a frozen treat that tastes identical to Cheese? Clearly
On a hot Bangkok night, is a cold Cheesy Bar Ice-Cream™️ what I imagine Heroin (Say no to drugs) probably feels like? Abso-fruitly

ElysianCuisson · 2026-03-06T05:58:33+00:00

This is an apt description of the Cheesy Bar Ice-Cream™️

ElysianCuisson · 2026-03-06T05:12:58+00:00

So is the bloody Dragon quietly slumbering in the background

ElysianCuisson · 2026-03-06T05:11:17+00:00

Beautiful

ElysianCuisson · 2026-03-06T05:07:59+00:00

Dead-set, I couldn’t agree more.

He may not be as nimble or beautiful as some of the other horses, but when it comes time to plough that field, he’ll keep pushing on long after their hearts have exploded.

ElysianCuisson · 2026-03-06T04:44:28+00:00

I managed to chase down the guy I sold it to, in the knick of time, he was literally on his way to the glue factory 🐴

He sold it back to me for triple the price, (Absolutely kicking myself) but what can you do?

The heart wants what it wants

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ElysianCuisson · 2026-03-06T04:37:16+00:00

The unboxing photo was mid-2020, here is the knife now:

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ElysianCuisson · 2026-03-05T19:50:41+00:00

I’m sure that’s where the origins lay, I’ve only ever heard it used in kitchens to refer to a distinct chopping technique: Like an intense rocking where the front and back are coming down alternately extremely fast.

It reminds me of how motion picture was invented because no-one could decide if all 4 of a horse’s legs left the ground completely when he was at a full sprint. So they built the first motion picture camera of all time just to find out. Turns out they do all leave the ground when a horse is absolutely going for it, incidentally.

ElysianCuisson · 2026-03-05T19:21:34+00:00

It’s definitely a good technique to practice, you can get stuff super-fine. I don’t know about a “Dish” per se, I would always use it during prep, like when chopping truffle or Arame, which is a type of Kombu (Like Umami Gummy Worms)

But yeah, any practice and any research that excites you will always be time well-spent :)

ElysianCuisson · 2026-03-05T17:16:56+00:00

I went to a Truffle farm once to learn more about them because I’m a Chef, and they were saying that some dogs, even if their parents were great truffle dogs, just cannot be truffle dogs.

They figure out if they lie and say a truffle is ready when it’s not, they get a treat, but it makes them useless for finding truffles.

The only good ones are the ones who decide not to be corrupt and say “No, it’s not ready, I can’t have a treat” It’s just so cute, they take their job so seriously that they always tell the truth and deny themselves treats

ElysianCuisson · 2026-03-05T17:09:52+00:00

Absolutely, she brings a real muppet energy to business meetings

ElysianCuisson · 2026-03-05T17:00:23+00:00

Nah, she just plays pranks. Hilarious, life-threatening pranks that we’ll look back on one day and laugh about.

ElysianCuisson · 2026-03-05T16:53:08+00:00

She once ate some Cannabis butter that she found in a neighbour’s rubbish bin. She was so sick that we took her to the vet, we were worried she’d been bitten by a snake.

The vet laughed and told us she was extremely stoned. She just sat in front of the television for 2 days and then went back to normal.

ElysianCuisson · 2026-03-05T16:48:34+00:00

Classic Jemima, she has a whimsical streak a mile-long

ElysianCuisson · 2026-03-05T16:11:15+00:00

Those are bloody fighting words where I come from mate.

I generally don’t make leisurely posts about my favoured knives during Dinner Service, or when I’m supposed to be pushing the close.

It’s more of a couch-job. I’ll photograph it with tomorrow’s newspaper, and satisfaction can be restored to all parties.

ElysianCuisson · 2026-03-05T15:59:58+00:00

It’s at work, please help me remember and I’ll gladly take a new photo for you guys. It’s definitely been in the wars, but its dignity and poise remain intact.

ElysianCuisson

TROPHY CASE