05/11/2026
Each November we create a few flavours using native Australian ingredients. It’s such a fun way to experiment with flavours we might not otherwise use and celebrate the incredible ingredients that are right on our doorstep!
WATTLEMISU
Our native take on tiramisu, made with wattle seed ice cream, Kahlua soaked chocolate cake chunks and a mascarpone swirl.
The star ingredient is wattle seed, made from the roasted and ground seeds of native Australian Acacia trees. It has a naturally nutty, roasted, coffee-and-chocolate-like flavour, making it a pretty perfect addition to this little twist on tiramisu. First Nations Australians have been using wattle seed in their cooking for thousands of years.
VEGAN LEMON MYRTLE BROWNIE SUNDAE
A little bit of citrus, a little bit of chocolate and a whole lot of goodness. Coconut ice cream meets lemon myrtle infused vegan fudge mixed with scrumptious chunks of our homemade vegan brownies. A pretty delicious combination if we do say so ourselves.
Lemon myrtle is a native Australian plant, with leaves that have an incredible bright, fresh citrus flavour. Think lemon, but with its own floral twist.
