Labs No.001 — Pickled Sesame Chilli Swordbelt Mushrooms

Labs 001. The first numbered drop.

We handed the brief to Laura Boulton — co-founder and head chef at Macgregor's Original — and she built something sharp: swordbelt mushrooms, grown by Jeff and the team at Southern Cross Mushrooms, pickled the ACIDE way and finished Asian-style with toasted sesame, nori and chilli crisp. Savoury, bright, unmistakably acid-forward.

Spoon them over fried eggs and thank us later. Pile them onto a burger, fold them through rice, or eat them straight from the jar — we won't judge.

100 jars, 300g each. Every one numbered by hand. Made once, the way Laura makes it, then never exactly the same again. $2 from every jar goes to Common Ground Project. Subscribers get 24 hours before it opens to everyone.

When it's gone, it's gone.