Witnesses told a jury the delicacy – cooked using the
RecipeTin Eats cookbook by chef Nagi Maehashi – travelled in blue zip lock bags in a police car from Erin Patterson’s home to the Leongatha hospital.
It was then driven 116 kilometres east of Leongatha in the back of an ambulance with Erin Patterson as she made her way to Monash Medical Centre to be examined.
An urgent taxi transported the leftovers further east to the Royal Botanic Gardens, but mycologist Camille Truong had already left for the day.
Truong didn’t see any death cap mushrooms inside, so she put the lunch leftovers in her fridge at home before taking them back to work and testing again later the next day.
Despite using specialist tools, she told the jury she was unable to visually identify traces of death cap mushrooms using her microscope, finding only common field mushrooms.
Plucked from Erin Patterson’s outdoor bin, the leftover eye fillet coated in mushroom and encased in pastry has been examined across Melbourne in the lead-up to her triple murder trial.
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