Collection: Australian Bush Native Flavours Collection

Discover the extraordinary taste of Australia.
For us, cooking with native ingredients isn’t a trend — it’s something we’ve been passionate about for many years. We’ve spent countless hours experimenting, perfecting, and reimagining how these incredible flavours can be enjoyed in fudge, nougat, and sprinkles. Each recipe tells a story: the nutty richness of wattleseed, the citrus sparkle of desert lime, the tart sweetness of rosella, the refreshing lift of lemon myrtle.

What makes this collection so exciting is the way we bring these traditional bush foods into a modern gourmet setting. It’s about celebrating authentic Australian flavours in indulgent, creative ways — treats that are as beautiful to share as they are to enjoy. Whether you’re giving a gift or spoiling yourself, this is a taste of Australia you won’t find anywhere else.

Native Ingredients We Use

This collection features some of Australia's most distinctive native botanicals including wattleseed, quandong, lemon myrtle, bush mint, kakadu plum, rosella, and desert lime.

Nougat Creations

Fudge Creations

Sprinkles Collection

Gift Boxes

The Australian Bush Collection Nougat Gift Box, the Taste of Australian Nougat Gift Box, the Taste of Australian Fudge Mini Mixed Box, along with various other gift selections featuring these native flavours.

The Story Behind the Flavours

Wattleseed grows across inland and arid regions of Australia. Traditionally roasted and ground by Indigenous Australians to make a high-protein flour, it brings an earthy, nutty richness with hints of coffee and chocolate.

Quandong is native to arid and semi-arid regions, especially in central and southern Australia. Known as the "wild peach," it was an important bush food and valued for its medicinal properties. It has a tangy, tart flavour with a stone-fruit sweetness.

Lemon Myrtle is found in the subtropical rainforests of Queensland and northern New South Wales. Traditionally brewed as a soothing tea, it has become one of the most popular native flavourings in modern cuisine. Its profile is intensely citrusy, fresh and zesty.

Bush Mint grows in many parts of Australia, especially in drier regions. Used as a herbal remedy and flavouring, it is prized for its cooling and aromatic qualities, offering a fresh minty taste with an earthy undertone unique to Australian mint species.

Kakadu Plum is native to northern Australia, particularly the Top End. Indigenous communities have long valued it as a powerful source of nutrition and medicine, and it is recognised as one of the richest natural sources of vitamin C in the world. Its flavour is tart, citrus-like, and slightly astringent.

Rosella thrives in northern and eastern Australia in subtropical climates. Introduced centuries ago and embraced into bush traditions, its vibrant red flowers are used in jams, cordials, and teas. The flavour is tart-sweet, fruity, and reminiscent of cranberry.

Desert Lime grows in the arid inland regions of Queensland, New South Wales, and South Australia. One of the oldest citrus species, it was traditionally eaten fresh and is now prized in chutneys, marmalades, and desserts. It delivers an intensely zesty, sharp citrus punch.