Our Native Ingredients

As you meander through our range of native-infused products, you're not just trying a new drink; you're partaking in a story centuries in the making.

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Lemon Myrtle

Lemon Myrtle is a 3-meters high by 1-meter wide tree with very glossy dark green leaves. The tree can be easily identified by cracking a leaf in hand and releasing its citrus scent.  

Lemon myrtle is an antiseptic and antibiotic with a slight relaxant. 

It is traditionally used for sharing teas to allow someone to think in another person's perspective.

Wattle

The Wattle plant has a vast number of varieties - most of them are edible, but not all.

Once roasted the wattle seed is one of the most nutrient-dense bush foods, very high in potassium zinc and iron.

Wattle was traditionally used to make bread and cookies.

Strawberry Gum

Strawberry Gum is a eucalypt tree that has a lignotuber under the ground to regenerate after a fire.

The leaves have a herbal berry scent used in seasonings, baking and chewing gum. The plant carries antiseptic properties.

Small twigs of the Strawberry Gum tree were traditionally used as a toothbrush.

Native Sarsaparilla

Native Sarsaparilla is a vine with a glossy green leaf. The plant has three veins on the back of the leaf and a very distinct aniseed flavour which has antiseptic properties and is good for circulation in the blood system.

The plant was traditionally picked and chewed similar to a lolly to soothe a sore throat.

Native Hibiscus

Native Hibiscus is a vibrant and versatile plant native to Australia, ranging from small herbaceous species to large shrubs and trees. Its large, showy flowers bloom in an array of colors including pink, red, yellow, and white, making it a popular choice for ornamental horticulture.

Known for their resilience, native hibiscus plants thrive in diverse Australian climates, from coastal areas to arid regions, and are valued for their drought tolerance and coastal resilience.

Known for its delicate, slightly tangy flavor, the petals of native hibiscus are often used in teas, jams, and garnishes, adding a unique taste and a pop of color.

Traditionally, Aboriginal people have used native hibiscus in their diets and medicinal practices, valuing the plant for its health-promoting properties. Today, it continues to be celebrated for its versatility in both landscaping and as a natural flavor enhancer in modern Australian cuisine.

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