{"product_id":"chestnut-mushroom-pholiota-adiposa-block","title":"Chestnut Mushroom - 2.2KG Ready To Fruit Block","description":"\u003cstyle\u003e\n  *, *::before, *::after { box-sizing: border-box; }\n  .page-wrap {\n    max-width: 780px;\n    margin: 3rem auto;\n    background: #fff;\n    border-radius: 12px;\n    box-shadow: 0 2px 24px rgba(0,0,0,0.07);\n    padding: 3rem 3.5rem;\n  }\n  .page-meta {\n    font-size: 11px;\n    letter-spacing: 0.08em;\n    text-transform: uppercase;\n    color: #888;\n    margin-bottom: 2.5rem;\n    padding-bottom: 1rem;\n    border-bottom: 1px solid #e8e4dc;\n  }\n  .page-meta strong { color: #3B6D11; }\n  .pd-grid-2 {\n    display: grid;\n    grid-template-columns: 1fr 1fr;\n    gap: 12px;\n    margin-bottom: 2rem;\n  }\n  .pd-hydration-table,\n  .pd-flush-table,\n  .pd-variety-table {\n    width: 100%;\n    border-collapse: collapse;\n    font-size: 13px;\n  }\n  .pd-hydration-table th,\n  .pd-flush-table th,\n  .pd-variety-table th {\n    background: #f7f5f0;\n    padding: 9px 14px;\n    text-align: left;\n    font-size: 11.5px;\n    font-weight: 600;\n    color: #1a1a18;\n    border-bottom: 2px solid #e8e4dc;\n  }\n  .pd-hydration-table td,\n  .pd-flush-table td,\n  .pd-variety-table td {\n    padding: 9px 14px;\n    border-bottom: 1px solid #f0ece4;\n    color: #444;\n    font-size: 13px;\n    vertical-align: top;\n  }\n  .pd-hydration-table tr:last-child td,\n  .pd-flush-table tr:last-child td,\n  .pd-variety-table tr:last-child td { border-bottom: none; }\n  .pd-hydration-table tr:nth-child(even) td,\n  .pd-flush-table tr:nth-child(even) td,\n  .pd-variety-table tr:nth-child(even) td { background: #faf8f5; }\n  @media (max-width: 560px) {\n    .pd-grid-2 { grid-template-columns: 1fr; }\n    .page-wrap { padding: 2rem 1.5rem; }\n  }\n\u003c\/style\u003e\n\n\n\u003c!-- 1. HOOK --\u003e\n\u003cp style=\"font-size:22px; font-weight:600; line-height:1.35; color:#1a1a18; margin:0 0 1rem;\"\u003e\n  Most mushrooms collapse in the pan. Chestnut holds its crunch.\n\u003c\/p\u003e\n\n\n\u003c!-- 2. LEAD --\u003e\n\u003cp style=\"font-size:15px; color:#444; line-height:1.8; margin:0 0 2rem;\"\u003e\n  Chestnut (\u003cem\u003ePholiota adiposa\u003c\/em\u003e) grows in dense clusters of golden-brown, scaly-capped mushrooms on slender stems, with a firm, crunchy bite and a rich, nutty, earthy flavour that deepens the longer you cook it. Where softer varieties turn to mush under high heat, chestnut keeps its texture — which is exactly why chefs reach for it in stir-fries, braises and anything that needs a mushroom with backbone.\u003cbr\u003e\u003cbr\u003e\n  This is a \u003cstrong\u003e2.2 KG ready-to-fruit block\u003c\/strong\u003e: fully colonised on our own hardwood + soy hull Masters Mix and ready to pin once you cut it open. It’s a slower, cooler grow than the oysters — a patient, deliberate mushroom that rewards you with something few home growers have ever tried. Grown, sterilised and colonised right here on Tamborine Mountain.\n\u003c\/p\u003e\n\n\n\u003chr style=\"border:none; border-top:1px solid #e8e4dc; margin:2rem 0;\"\u003e\n\n\n\u003c!-- 3. FEATURE GRID --\u003e\n\u003cspan style=\"display:block; font-size:10.5px; font-weight:600; letter-spacing:0.12em; text-transform:uppercase; color:#3B6D11; margin-bottom:1.1rem;\"\u003e\n  Why growers and chefs seek chestnut out\n\u003c\/span\u003e\n\n\u003cdiv class=\"pd-grid-2\"\u003e\n\n  \u003cdiv style=\"background:#f7f5f0; border-radius:10px; padding:1rem 1.1rem;\"\u003e\n    \u003cp style=\"font-size:13px; font-weight:600; color:#1a1a18; margin:0 0 5px;\"\u003eHolds its crunch in the pan\u003c\/p\u003e\n    \u003cspan style=\"display:inline-block; font-size:11px; font-weight:500; color:#27500A; background:#C0DD97; border-radius:4px; padding:2px 9px; margin-bottom:8px;\"\u003eTexture that survives high heat.\u003c\/span\u003e\n    \u003cp style=\"font-size:13px; color:#555; line-height:1.65; margin:0;\"\u003eThis is chestnut’s defining trait. Firm, meaty and genuinely crunchy, it holds its shape and bite through stir-frying, braising and roasting — where a softer mushroom would wilt to nothing. If you want a mushroom that eats like an ingredient rather than a garnish, this is it.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"background:#f7f5f0; border-radius:10px; padding:1rem 1.1rem;\"\u003e\n    \u003cp style=\"font-size:13px; font-weight:600; color:#1a1a18; margin:0 0 5px;\"\u003eRich, nutty, earthy flavour\u003c\/p\u003e\n    \u003cspan style=\"display:inline-block; font-size:11px; font-weight:500; color:#27500A; background:#C0DD97; border-radius:4px; padding:2px 9px; margin-bottom:8px;\"\u003eDeeper than an oyster.\u003c\/span\u003e\n    \u003cp style=\"font-size:13px; color:#555; line-height:1.65; margin:0;\"\u003eA properly savoury, nutty flavour that intensifies with cooking — closer to the earthiness of a wild forest mushroom than the mild sweetness of an oyster. It stands up to bold companions: soy, garlic, chilli, butter and slow braises all bring the best out of it.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"background:#f7f5f0; border-radius:10px; padding:1rem 1.1rem;\"\u003e\n    \u003cp style=\"font-size:13px; font-weight:600; color:#1a1a18; margin:0 0 5px;\"\u003eA patient, cool-season grow\u003c\/p\u003e\n    \u003cspan style=\"display:inline-block; font-size:11px; font-weight:500; color:#27500A; background:#C0DD97; border-radius:4px; padding:2px 9px; margin-bottom:8px;\"\u003eCool-weather · 13–18°C.\u003c\/span\u003e\n    \u003cp style=\"font-size:13px; color:#555; line-height:1.65; margin:0;\"\u003eChestnut fruits in cooler conditions than most, making it a rewarding autumn and winter grow — and a way to keep producing when warm-loving varieties slow down. It takes a little longer and a cold nudge to pin, but the result is worth the patience.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv style=\"background:#f7f5f0; border-radius:10px; padding:1rem 1.1rem;\"\u003e\n    \u003cp style=\"font-size:13px; font-weight:600; color:#1a1a18; margin:0 0 5px;\"\u003eGrown and colonised on-farm\u003c\/p\u003e\n    \u003cspan style=\"display:inline-block; font-size:11px; font-weight:500; color:#27500A; background:#C0DD97; border-radius:4px; padding:2px 9px; margin-bottom:8px;\"\u003eNot repackaged. Grown here.\u003c\/span\u003e\n    \u003cp style=\"font-size:13px; color:#555; line-height:1.65; margin:0;\"\u003eEvery block is mixed, sterilised and fully colonised at Kai Kai Farm on our own hardwood + soy hull Masters Mix — a five-week incubation for chestnut before it ever ships. Verified contamination-free, consistent block to block, and packed to order rather than sitting in a warehouse.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\n\u003chr style=\"border:none; border-top:1px solid #e8e4dc; margin:2rem 0;\"\u003e\n\n\n\u003c!-- 4. OUTCOMES --\u003e\n\u003cspan style=\"display:block; font-size:10.5px; font-weight:600; letter-spacing:0.12em; text-transform:uppercase; color:#3B6D11; margin-bottom:1.1rem;\"\u003e\n  What you’ll notice\n\u003c\/span\u003e\n\n\u003cdiv style=\"background:#f7f5f0; border-radius:10px; padding:1.1rem 1.25rem; margin-bottom:1rem;\"\u003e\n  \u003cul style=\"list-style:none; padding:0; margin:0;\"\u003e\n    \u003cli style=\"display:flex; gap:10px; align-items:flex-start; padding:5px 0; font-size:14px; color:#333; line-height:1.55;\"\u003e\n      \u003cspan style=\"display:block; width:7px; height:7px; border-radius:50%; background:#639922; margin-top:5px; flex-shrink:0;\"\u003e\u003c\/span\u003e\n      Dense clusters of golden, scaly-capped mushrooms on slender stems\n    \u003c\/li\u003e\n    \u003cli style=\"display:flex; gap:10px; align-items:flex-start; padding:5px 0; font-size:14px; color:#333; line-height:1.55;\"\u003e\n      \u003cspan style=\"display:block; width:7px; height:7px; border-radius:50%; background:#639922; margin-top:5px; flex-shrink:0;\"\u003e\u003c\/span\u003e\n      A firm, crunchy bite that holds up to high-heat cooking — no collapsing, no sogginess\n    \u003c\/li\u003e\n    \u003cli style=\"display:flex; gap:10px; align-items:flex-start; padding:5px 0; font-size:14px; color:#333; line-height:1.55;\"\u003e\n      \u003cspan style=\"display:block; width:7px; height:7px; border-radius:50%; background:#639922; margin-top:5px; flex-shrink:0;\"\u003e\u003c\/span\u003e\n      A rich, nutty, earthy flavour that deepens the longer you cook it\n    \u003c\/li\u003e\n    \u003cli style=\"display:flex; gap:10px; align-items:flex-start; padding:5px 0; font-size:14px; color:#333; line-height:1.55;\"\u003e\n      \u003cspan style=\"display:block; width:7px; height:7px; border-radius:50%; background:#639922; margin-top:5px; flex-shrink:0;\"\u003e\u003c\/span\u003e\n      A cool-season grow that fruits when many warm-loving varieties won’t\n    \u003c\/li\u003e\n    \u003cli style=\"display:flex; gap:10px; align-items:flex-start; padding:5px 0; font-size:14px; color:#333; line-height:1.55;\"\u003e\n      \u003cspan style=\"display:block; width:7px; height:7px; border-radius:50%; background:#639922; margin-top:5px; flex-shrink:0;\"\u003e\u003c\/span\u003e\n      The satisfaction of a slower, more deliberate mushroom — and a variety few home growers have tried\n    \u003c\/li\u003e\n  \u003c\/ul\u003e\n\u003c\/div\u003e\n\n\n\u003c!-- 5. SCIENCE CALLOUT --\u003e\n\u003cdiv style=\"border-left:3px solid #639922; padding:0.8rem 1rem; margin-bottom:2rem; background:#f7f5f0; border-radius:0 8px 8px 0;\"\u003e\n  \u003cp style=\"font-size:13px; color:#555; line-height:1.7; margin:0 0 0.65rem;\"\u003e\n    \u003cstrong style=\"color:#1a1a18;\"\u003eWhy Masters Mix suits chestnut:\u003c\/strong\u003e\n    Chestnut is a wood-loving species that responds well to moderate supplementation. The hardwood fraction provides the lignocellulosic backbone — cellulose, hemicellulose and lignin — that the mycelium is built to digest, while the soy hull fraction adds the nitrogen and protein that fuels the dense colonisation this species needs. Chestnut is slower to run than the oysters, so every block is given a full incubation of around five weeks and verified fully colonised before it leaves the farm — it arrives established and ready to fruit.\n  \u003c\/p\u003e\n  \u003cp style=\"font-size:13px; color:#555; line-height:1.7; margin:0;\"\u003e\n    \u003cstrong style=\"color:#1a1a18;\"\u003eWhy chestnut likes a cold shock:\u003c\/strong\u003e\n    \u003cem\u003ePholiota adiposa\u003c\/em\u003e evolved to fruit as temperatures fall in autumn. A deliberate temperature drop — or a cold-water soak of the block — signals the mycelium that conditions are right to pin, mimicking that seasonal cue. Left in steady warm conditions a block can stall; given a cold nudge, pinning is faster and more uniform. Expect first pins around 10–14 days after cutting and cold-shocking — patience is part of the variety.\n  \u003c\/p\u003e\n\u003c\/div\u003e\n\n\n\u003chr style=\"border:none; border-top:1px solid #e8e4dc; margin:2rem 0;\"\u003e\n\n\n\u003c!-- 6. HOW TO FRUIT --\u003e\n\u003ch2 style=\"font-size:17px; font-weight:600; color:#1a1a18; margin:0 0 0.4rem;\"\u003e\n  How to fruit your block\n\u003c\/h2\u003e\n\u003cp style=\"font-size:13px; color:#888; margin:0 0 1.25rem;\"\u003eSite it → cut an X → cold-shock to pin → keep it humid → harvest → re-flush\u003c\/p\u003e\n\n\u003c!-- Conditions at a glance --\u003e\n\u003cspan style=\"display:block; font-size:12px; font-weight:600; letter-spacing:0.08em; text-transform:uppercase; color:#3B6D11; margin-bottom:0.75rem;\"\u003eFruiting conditions at a glance\u003c\/span\u003e\n\n\u003cdiv style=\"border:1px solid #e8e4dc; border-radius:10px; overflow:hidden; margin-bottom:1.5rem;\"\u003e\n  \u003ctable class=\"pd-hydration-table\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n        \u003ctd\u003e\u003cstrong\u003eFruiting temperature\u003c\/strong\u003e\u003c\/td\u003e\n        \u003ctd\u003e13–18°C — a cool-weather variety, best in autumn, winter and early spring\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd\u003e\u003cstrong\u003eHumidity\u003c\/strong\u003e\u003c\/td\u003e\n        \u003ctd\u003e85–95% around the cut surface\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd\u003e\u003cstrong\u003eFresh air\u003c\/strong\u003e\u003c\/td\u003e\n        \u003ctd\u003eHigh — good airflow gives firm, well-formed caps\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd\u003e\u003cstrong\u003eLight\u003c\/strong\u003e\u003c\/td\u003e\n        \u003ctd\u003eBright but indirect — never direct sun\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd\u003e\u003cstrong\u003eTo initiate pinning\u003c\/strong\u003e\u003c\/td\u003e\n        \u003ctd\u003eCold-shock recommended — drop the temperature or cold-soak the block\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd\u003e\u003cstrong\u003eTime to first pins\u003c\/strong\u003e\u003c\/td\u003e\n        \u003ctd\u003e10–14 days after cutting and cold-shocking\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd\u003e\u003cstrong\u003ePin to harvest\u003c\/strong\u003e\u003c\/td\u003e\n        \u003ctd\u003e~5–7 days\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd\u003e\u003cstrong\u003eFirst-flush yield\u003c\/strong\u003e\u003c\/td\u003e\n        \u003ctd\u003e300–500 g under good conditions\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd\u003e\u003cstrong\u003eTotal flushes\u003c\/strong\u003e\u003c\/td\u003e\n        \u003ctd\u003eUp to 3 — the first is the main flush\u003c\/td\u003e\n      \u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\u003c\/div\u003e\n\n\u003c!-- Step by step --\u003e\n\u003cspan style=\"display:block; font-size:12px; font-weight:600; letter-spacing:0.08em; text-transform:uppercase; color:#3B6D11; margin-bottom:0.75rem;\"\u003eStep by step\u003c\/span\u003e\n\n\u003cdiv style=\"background:#f7f5f0; border-radius:8px; padding:0.85rem 1rem; font-size:13px; color:#555; line-height:1.8; margin-bottom:1.5rem;\"\u003e\n  \u003cdiv style=\"display:flex; gap:10px; margin-bottom:0.6rem;\"\u003e\n    \u003cspan style=\"font-weight:700; color:#3B6D11; flex-shrink:0;\"\u003e1.\u003c\/span\u003e\n    \u003cspan\u003e\u003cstrong style=\"color:#1a1a18;\"\u003eSite your block.\u003c\/strong\u003e Bright, indirect light at 13–18°C, out of direct sun and drying draughts. Chestnut wants it cooler than the oysters — a shaded, cool room or cupboard suits it well.\u003c\/span\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"display:flex; gap:10px; margin-bottom:0.6rem;\"\u003e\n    \u003cspan style=\"font-weight:700; color:#3B6D11; flex-shrink:0;\"\u003e2.\u003c\/span\u003e\n    \u003cspan\u003e\u003cstrong style=\"color:#1a1a18;\"\u003eCut an X in the bag.\u003c\/strong\u003e With a clean, sharp knife, cut a 5–8 cm “X” through the plastic on one face of the block — or over any pins already forming. Mushrooms fruit from the cut.\u003c\/span\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"display:flex; gap:10px; margin-bottom:0.6rem;\"\u003e\n    \u003cspan style=\"font-weight:700; color:#3B6D11; flex-shrink:0;\"\u003e3.\u003c\/span\u003e\n    \u003cspan\u003e\u003cstrong style=\"color:#1a1a18;\"\u003eCold-shock to initiate.\u003c\/strong\u003e Chestnut usually needs a nudge to pin. Drop the temperature for 24–48 hours (move somewhere cooler, or briefly refrigerate the block), or give the cut surface a cold-water soak, then return it to fruiting conditions. This mimics the autumn cue it’s waiting for.\u003c\/span\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"display:flex; gap:10px; margin-bottom:0.6rem;\"\u003e\n    \u003cspan style=\"font-weight:700; color:#3B6D11; flex-shrink:0;\"\u003e4.\u003c\/span\u003e\n    \u003cspan\u003e\u003cstrong style=\"color:#1a1a18;\"\u003eKeep it humid.\u003c\/strong\u003e Mist around the cut 2–3 times a day so the surface stays damp but never waterlogged. Aim for 85–95% humidity — in dry weather, tent the block loosely with a perforated plastic bag.\u003c\/span\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"display:flex; gap:10px; margin-bottom:0.6rem;\"\u003e\n    \u003cspan style=\"font-weight:700; color:#3B6D11; flex-shrink:0;\"\u003e5.\u003c\/span\u003e\n    \u003cspan\u003e\u003cstrong style=\"color:#1a1a18;\"\u003eGive it fresh air.\u003c\/strong\u003e Good air exchange gives firm, well-formed clusters. Too little airflow (high CO₂) produces long, thin stems and small caps.\u003c\/span\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"display:flex; gap:10px; margin-bottom:0.6rem;\"\u003e\n    \u003cspan style=\"font-weight:700; color:#3B6D11; flex-shrink:0;\"\u003e6.\u003c\/span\u003e\n    \u003cspan\u003e\u003cstrong style=\"color:#1a1a18;\"\u003eBe patient.\u003c\/strong\u003e Pins take longer than oysters — typically 10–14 days after cold-shocking. Once they appear, clusters mature over ~5–7 days.\u003c\/span\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"display:flex; gap:10px; margin-bottom:0.6rem;\"\u003e\n    \u003cspan style=\"font-weight:700; color:#3B6D11; flex-shrink:0;\"\u003e7.\u003c\/span\u003e\n    \u003cspan\u003e\u003cstrong style=\"color:#1a1a18;\"\u003eHarvest the cluster.\u003c\/strong\u003e Twist and pull the whole clump from the base once the caps have opened but before they flatten fully. Don’t leave stumps behind.\u003c\/span\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"display:flex; gap:10px;\"\u003e\n    \u003cspan style=\"font-weight:700; color:#3B6D11; flex-shrink:0;\"\u003e8.\u003c\/span\u003e\n    \u003cspan\u003e\u003cstrong style=\"color:#1a1a18;\"\u003eRest and re-flush.\u003c\/strong\u003e Keep misting. A second — and sometimes third — flush follows over the next few weeks, each lighter than the last. A repeat cold-water soak between flushes helps trigger the next round.\u003c\/span\u003e\n  \u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003c!-- Flush expectations --\u003e\n\u003cspan style=\"display:block; font-size:12px; font-weight:600; letter-spacing:0.08em; text-transform:uppercase; color:#3B6D11; margin-bottom:0.75rem;\"\u003eWhat to expect from each flush\u003c\/span\u003e\n\n\u003cdiv style=\"border:1px solid #e8e4dc; border-radius:10px; overflow:hidden; margin-bottom:1.5rem;\"\u003e\n  \u003ctable class=\"pd-flush-table\"\u003e\n    \u003cthead\u003e\n      \u003ctr\u003e\n        \u003cth\u003eFlush\u003c\/th\u003e\n        \u003cth\u003eTiming\u003c\/th\u003e\n        \u003cth\u003eWhat to expect\u003c\/th\u003e\n      \u003c\/tr\u003e\n    \u003c\/thead\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n        \u003ctd\u003e\u003cstrong\u003e1st\u003c\/strong\u003e\u003c\/td\u003e\n        \u003ctd\u003ePins in 10–14 days · harvest ~day 17–21\u003c\/td\u003e\n        \u003ctd\u003e300–500 g — the main flush of the block\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd\u003e\u003cstrong\u003e2nd\u003c\/strong\u003e\u003c\/td\u003e\n        \u003ctd\u003e1–2 weeks after the first harvest\u003c\/td\u003e\n        \u003ctd\u003eSmaller — cold-soak the block first to encourage it\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd\u003e\u003cstrong\u003e3rd\u003c\/strong\u003e\u003c\/td\u003e\n        \u003ctd\u003eA further rest, if the block has it in reserve\u003c\/td\u003e\n        \u003ctd\u003eLight, until the substrate is spent\u003c\/td\u003e\n      \u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n  \u003cp style=\"font-size:11.5px; color:#aaa; margin:0; padding:0.6rem 1.25rem; border-top:1px solid #f0ece4; font-style:italic;\"\u003eYields vary with temperature, humidity and airflow. The figures above are typical for a block fruited in good conditions.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003c!-- Kitchen callout --\u003e\n\u003cdiv style=\"background:#f0f7e8; border-radius:10px; padding:1.1rem 1.25rem; margin-bottom:2rem;\"\u003e\n  \u003cp style=\"font-size:12px; font-weight:600; letter-spacing:0.1em; text-transform:uppercase; color:#3B6D11; margin:0 0 0.5rem;\"\u003e🍳 In the kitchen\u003c\/p\u003e\n  \u003cp style=\"font-size:13px; color:#444; line-height:1.75; margin:0;\"\u003eRich, nutty and earthy, with a firm, crunchy texture that sets it apart from every softer variety. Chestnut holds its shape and bite through high-heat cooking, making it superb in stir-fries, braises, soups, and anything where a delicate mushroom would collapse. The slender stems are as good as the caps. Cook it hot and let it stand up to bold flavours — soy, garlic, chilli and butter all suit it.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\n\u003chr style=\"border:none; border-top:1px solid #e8e4dc; margin:2rem 0;\"\u003e\n\n\n\u003c!-- 7. STORAGE \u0026 HANDLING --\u003e\n\u003cspan style=\"display:block; font-size:10.5px; font-weight:600; letter-spacing:0.12em; text-transform:uppercase; color:#3B6D11; margin-bottom:1.1rem;\"\u003e\n  Storage \u0026amp; handling\n\u003c\/span\u003e\n\n\u003cdiv style=\"border:1px solid #e8e4dc; border-radius:10px; padding:1rem 1.25rem; font-size:13px; color:#555; line-height:1.7; margin-bottom:1.5rem;\"\u003e\n  \u003cstrong style=\"color:#1a1a18;\"\u003eIf you can’t fruit straight away, store the sealed block somewhere cool and dark below 18°C for up to 2 weeks.\u003c\/strong\u003e Handle it gently — the mycelium inside is alive and ready to go. Leave the bag sealed until you’re ready to start fruiting; once you cut the X and cold-shock, the block wants humidity and air.\n  \u003cdiv style=\"background:#EAF3DE; border-radius:7px; padding:0.65rem 0.9rem; margin-top:10px; font-size:13px; color:#27500A; line-height:1.55;\"\u003e\n    \u003cstrong\u003e📦 Shipping in warm weather:\u003c\/strong\u003e As a cool-weather variety, chestnut is especially sensitive to heat in transit. We strongly recommend adding \u003ca href=\"\/products\/express-post-addon\" style=\"color:#27500A; text-decoration:underline;\"\u003eExpress Post\u003c\/a\u003e during the warmer months — add one per block to your cart.\n  \u003c\/div\u003e\n\u003c\/div\u003e\n\n\n\u003c!-- COMMERCIAL \/ BULK --\u003e\n\u003cdiv style=\"border:1px solid #e8e4dc; border-radius:10px; overflow:hidden; margin-bottom:2rem;\"\u003e\n  \u003cdiv style=\"background:#f7f5f0; padding:0.65rem 1.25rem; border-bottom:1px solid #e8e4dc;\"\u003e\n    \u003cp style=\"font-size:11px; font-weight:600; letter-spacing:0.1em; text-transform:uppercase; color:#888; margin:0;\"\u003eOrdering for a farm or a kitchen?\u003c\/p\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"padding:1rem 1.25rem; font-size:13px; color:#444; line-height:1.75;\"\u003e\n    \u003cstrong\u003eBulk pricing is available from 10 blocks.\u003c\/strong\u003e Because chestnut takes around five weeks to fully colonise — roughly double the two to three weeks of the oysters — blocks are made to order and lead times run longer. Allow extra time for dispatch, get in touch early for larger or standing orders, and we’ll confirm your date once the order is placed. That longer incubation is also why chestnut sits a little above the oyster blocks on price.\n  \u003c\/div\u003e\n\u003c\/div\u003e\n\n\n\u003c!-- PERFECT FOR --\u003e\n\u003cspan style=\"display:block; font-size:10.5px; font-weight:600; letter-spacing:0.12em; text-transform:uppercase; color:#3B6D11; margin-bottom:1.1rem;\"\u003e\n  Perfect for\n\u003c\/span\u003e\n\n\u003cdiv style=\"background:#f7f5f0; border-radius:10px; padding:1.1rem 1.25rem; margin-bottom:2rem; font-size:13px; color:#444; line-height:1.9;\"\u003e\n  Cooks and chefs who want a mushroom with real texture · growers looking to expand beyond oysters · market gardeners and farm-to-table producers · restaurants harvesting unique produce on-site · workshops and educational demonstrations.\n\u003c\/div\u003e\n\n\n\u003c!-- 8. WHAT'S INSIDE --\u003e\n\u003cspan style=\"display:block; font-size:10.5px; font-weight:600; letter-spacing:0.12em; text-transform:uppercase; color:#3B6D11; margin-bottom:1.1rem;\"\u003e\n  What’s inside the block\n\u003c\/span\u003e\n\n\u003cdiv style=\"border:1px solid #e8e4dc; border-radius:10px; padding:1rem 1.25rem; font-size:13px; color:#555; line-height:1.9; margin-bottom:2rem;\"\u003e\n  \u003cdiv style=\"display:flex; gap:10px; align-items:flex-start;\"\u003e\n    \u003cspan style=\"display:block; width:7px; height:7px; border-radius:50%; background:#639922; margin-top:7px; flex-shrink:0;\"\u003e\u003c\/span\u003e\n    \u003cspan\u003eAustralian hardwood pellets (Tasmanian Oak sawdust)\u003c\/span\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"display:flex; gap:10px; align-items:flex-start;\"\u003e\n    \u003cspan style=\"display:block; width:7px; height:7px; border-radius:50%; background:#639922; margin-top:7px; flex-shrink:0;\"\u003e\u003c\/span\u003e\n    \u003cspan\u003eSoy hull pellets\u003c\/span\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"display:flex; gap:10px; align-items:flex-start;\"\u003e\n    \u003cspan style=\"display:block; width:7px; height:7px; border-radius:50%; background:#639922; margin-top:7px; flex-shrink:0;\"\u003e\u003c\/span\u003e\n    \u003cspan\u003eFiltered water\u003c\/span\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"display:flex; gap:10px; align-items:flex-start;\"\u003e\n    \u003cspan style=\"display:block; width:7px; height:7px; border-radius:50%; background:#639922; margin-top:7px; flex-shrink:0;\"\u003e\u003c\/span\u003e\n    \u003cspan\u003eChestnut grain spawn (\u003cem\u003ePholiota adiposa\u003c\/em\u003e)\u003c\/span\u003e\n  \u003c\/div\u003e\n  \u003cp style=\"margin:0.75rem 0 0; font-size:12.5px; color:#888; line-height:1.7;\"\u003e~2.2 KG block, sterilised and fully colonised (around a five-week incubation) before dispatch. No fillers, no additives — just substrate and mycelium.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\n\u003c!-- EXPLORE THE RANGE --\u003e\n\u003cspan style=\"display:block; font-size:10.5px; font-weight:600; letter-spacing:0.12em; text-transform:uppercase; color:#3B6D11; margin-bottom:1.1rem;\"\u003e\n  More ready-to-fruit blocks\n\u003c\/span\u003e\n\n\u003cdiv style=\"border:1px solid #e8e4dc; border-radius:10px; overflow:hidden; margin-bottom:1rem;\"\u003e\n  \u003ctable class=\"pd-variety-table\"\u003e\n    \u003cthead\u003e\n      \u003ctr\u003e\n        \u003cth\u003eVariety\u003c\/th\u003e\n        \u003cth\u003eCharacter\u003c\/th\u003e\n        \u003cth\u003e\u003c\/th\u003e\n      \u003c\/tr\u003e\n    \u003c\/thead\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n        \u003ctd\u003e\u003cstrong\u003ePioppino\u003c\/strong\u003e\u003c\/td\u003e\n        \u003ctd\u003eAnother firm, nutty cluster mushroom — a favourite in Italian kitchens\u003c\/td\u003e\n        \u003ctd\u003e\u003ca href=\"\/products\/pioppino-mushroom-ready-to-fruit-block\" style=\"color:#3B6D11; text-decoration:underline;\"\u003eView\u003c\/a\u003e\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd\u003e\u003cstrong\u003ePearl Oyster\u003c\/strong\u003e\u003c\/td\u003e\n        \u003ctd\u003eThe benchmark oyster — fast, forgiving and high-yielding\u003c\/td\u003e\n        \u003ctd\u003e\u003ca href=\"\/products\/oyster-mushroom-pearl-ready-to-fruit-block\" style=\"color:#3B6D11; text-decoration:underline;\"\u003eView\u003c\/a\u003e\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd\u003e\u003cstrong\u003eSilver Shimeji Oyster\u003c\/strong\u003e\u003c\/td\u003e\n        \u003ctd\u003eMild, clean and quick — a faster grow between chestnut batches\u003c\/td\u003e\n        \u003ctd\u003e\u003ca href=\"\/products\/oyster-mushroom-silver-shimeji-ready-to-fruit-block\" style=\"color:#3B6D11; text-decoration:underline;\"\u003eView\u003c\/a\u003e\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd\u003e\u003cstrong\u003eReishi\u003c\/strong\u003e\u003c\/td\u003e\n        \u003ctd\u003eAustralia’s native medicinal Reishi — grown for tea and tincture, not the plate\u003c\/td\u003e\n        \u003ctd\u003e\u003ca href=\"\/products\/reishi-mushroom-ready-to-fruit-blocks\" style=\"color:#3B6D11; text-decoration:underline;\"\u003eView\u003c\/a\u003e\u003c\/td\u003e\n      \u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n  \u003cdiv style=\"padding:0.85rem 1.25rem; border-top:1px solid #e8e4dc; background:#f0f7e8;\"\u003e\n    \u003cp style=\"font-size:13px; color:#444; margin:0;\"\u003eNot set up to grow your own yet? Order \u003ca href=\"\/products\/chestnut-mushrooms\" style=\"color:#3B6D11; font-weight:600; text-decoration:underline;\"\u003efresh Chestnut Mushrooms\u003c\/a\u003e instead — harvested to order here on the farm.\u003c\/p\u003e\n  \u003c\/div\u003e\n\u003c\/div\u003e\n\n\n\u003chr style=\"border:none; border-top:1px solid #e8e4dc; margin:2rem 0;\"\u003e\n\n\n\u003c!-- 9. BRAND STORY --\u003e\n\u003cspan style=\"display:block; font-size:10.5px; font-weight:600; letter-spacing:0.12em; text-transform:uppercase; color:#3B6D11; margin-bottom:1.1rem;\"\u003e\n  The Kai Kai Farm story\n\u003c\/span\u003e\n\n\u003cdiv style=\"background:#f7f5f0; border-radius:10px; padding:1.25rem 1.4rem;\"\u003e\n  \u003cp style=\"font-size:13px; color:#555; line-height:1.8; margin:0 0 0.75rem;\"\u003e\n    Kai Kai Farm is a family operation on Tamborine Mountain in Queensland’s Scenic Rim. We grow gourmet mushrooms commercially — oysters, lion’s mane, pioppino, chestnut — and we sell blocks cut from the same production we fruit ourselves.\n  \u003c\/p\u003e\n  \u003cp style=\"font-size:13px; color:#555; line-height:1.8; margin:0 0 0.75rem;\"\u003e\n    We’re growers, not resellers. Every block is mixed, sterilised and colonised here on the mountain, using methods refined over years of commercial gourmet and medicinal mushroom production. What arrives at your door is genuinely fresh — inoculated, colonised and packed to order, with verified contamination-free cultures and full transparency from substrate to shelf.\n  \u003c\/p\u003e\n  \u003cp style=\"font-size:13px; color:#555; line-height:1.8; margin:0;\"\u003e\n    Chestnut is one for the patient grower — a slower, cooler, more deliberate mushroom than the everyday oysters. It’s the block we reach for when we want something with real texture and depth on the plate, and now it’s one you can grow at home too.\n  \u003c\/p\u003e\n\u003c\/div\u003e","brand":"Kai Kai Farm","offers":[{"title":"Default Title","offer_id":52634395869495,"sku":"BL-CH","price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0791\/2040\/0695\/files\/Chestnut_Mushroom_Pholiota_Adiposa_Ready_To_Fruit_Block.webp?v=1783486743","url":"https:\/\/kaikaifarm.au\/products\/chestnut-mushroom-pholiota-adiposa-block","provider":"Kai Kai Farm","version":"1.0","type":"link"}