Wellingtonians are watching with growing interest as the high-profile Australian mushroom poisoning trial edges toward a verdict. The case, which has gripped both sides of the Tasman, involves Erin Patterson, a 50-year-old woman accused of killing three of her relatives with a home-cooked beef Wellington laced with deadly mushrooms.

The lunch, held in July 2023 at Patterson’s home in regional Victoria, left three people dead and one hospitalised in a coma. Among the victims were her former in-laws Don and Gail Patterson, both 70, and Gail’s sister, Heather Wilkinson, 66. Heather’s husband, local pastor Ian Wilkinson, was the only guest to survive after spending weeks in an induced coma.

Prosecutors allege that Patterson intentionally served a fatal dose of death cap mushrooms, and chillingly, weighed them on kitchen scales before the lunch. Photos recovered from her phone show wild fungi being weighed, which prosecutors say was part of a deliberate plan. Patterson admitted she likely took the photos but denied knowing the mushrooms were toxic.

The trial has now run for over six weeks, with more than 50 witnesses called, and Patterson becoming the first defence witness to take the stand. She has pleaded not guilty to all charges and claims the incident was a tragic mistake.

Under intense cross-examination, Patterson admitted to lying repeatedly to police about foraging wild mushrooms and owning a food dehydrator. CCTV footage showed her disposing of that same dehydrator at a local rubbish tip, just days after the lunch. The prosecution claims she was trying to destroy evidence. She said she panicked and acted out of fear.

The court was also shown images taken in April 2023 showing mushrooms being weighed, with a fungi expert testifying that they closely resembled death caps. Prosecutors believe Patterson used a post on a plant identification website to locate and collect the deadly mushrooms from a nearby town. She denied this, saying she couldn’t recall the trip or seeing the post.

The most serious allegation came when the prosecution suggested she calculated a fatal dose using kitchen scales. “You were weighing these mushrooms so you could calculate the weight required for a fatal dose,” lead prosecutor Nanette Rogers said. “Disagree,” Patterson replied.

Adding to the suspicion, Patterson admitted to using powdered dried mushrooms in dishes like spaghetti and brownies. Prosecutors argued these were test runs. She claimed she was just trying to get more vegetables into her children’s diets.

Patterson also faced questions about inviting the guests under the pretext of discussing a cancer diagnosis. She admitted she didn’t actually have cancer but said she lied because she craved the attention and care. The prosecution suggested she never expected to be caught in the lie, believing the guests would not survive the meal.

Her defence says Patterson never intended to harm anyone and that the fatal mushrooms could have been accidentally mixed with store-bought varieties. However, her actions after the meal, including deleting digital data and discarding the food dehydrator, have raised serious doubts.

In Wellington and across New Zealand, the case has sparked renewed discussions about foraging safety and home cooking. Death cap mushrooms are also found in parts of New Zealand, and experts have warned the public to be cautious, especially as mushroom foraging grows in popularity.

With the trial expected to conclude within the next fortnight, many are now waiting for a verdict that could bring some closure to a disturbing case that has left families devastated and a nation stunned.

The outcome will be watched closely in Wellington, where the story has become a talking point in homes, workplaces, and among legal observers. What began as a family lunch has turned into one of the most haunting food-related murder trials in recent memory.