Coffee grounds combine with light to boost oyster mushrooms

The world is his oyster — or, in this case, his oyster mushroom.

Loui Despitovski started growing oyster mushrooms as a pastime while studying art and audio engineering, but has now turned it into a business.

Coffee grounds from local cafes, sugarcane waste, and compost provide the bed for his gourmet oyster mushrooms.

“It was a hobby that grew out of control, when my partner asked me to grow some mushrooms that we could eat for dinner,” Mr Despitovski said.

“Ended up with so many mushrooms that we couldn’t possibly eat ourselves. Started giving them to friends, neighbours.

“Then one day I took them in a small box to the local cafe and the owner told me I had a winner.”

All this occurred while living in Melbourne.

Since then Mr Despitovski has moved to just outside of Bowraville where he has constructed a hothouse tunnel on a friend’s farm.

In exchange for the use of the land, he provides labour for the friend who supplies a range of vegetables to the region’s eateries and markets.

The darkened tunnel is approximately 25 metres long and 3 metres wide and just high enough for an average person to stand up in.