Food and flavours—seasonal, place-based, respectful
Experience native ingredients through tastings and stories that connect flavour with Country, season, and community.
Ingredient spotlights
- Wattleseed: roasted, nutty notes for desserts and breads
- Finger lime: citrus pearls that brighten seafood and dressings
- Lemon myrtle: vibrant aromatics for tea, sauces, and syrups
- Bush tomato: savoury-sweet intensity for rubs and sauces
Seasonality at a glance
We highlight when ingredients are abundant and how weather patterns shift flavour. Our calendar emphasises responsible sourcing and substitution when supply is limited.
Dietary labels
We offer gluten-free, dairy-free, and vegan-friendly tasting formats upon request. We avoid cross-contamination where possible and will advise transparently.
Stories and recipes
Each tasting includes context—language notes, place-based stories (where consented), and references to related stories you can explore later.
Sourcing and sustainability
- We prioritise community suppliers and social enterprises
- We credit growers and knowledge sources with consent
- We pay fair prices and plan for seasonal variability
- We minimise waste with right-sized portions and reusables
Cultural attribution: We avoid generic labels; dishes include specific language names and Country where permitted. Sensitive knowledge is not shared.
Tasting workshops
60–90 minutes. Guided tasting of 4–6 native ingredients with context, sourcing notes, and simple applications your team can use.
Cooking classes
Hands-on, 2–3 hours. Prepare seasonal dishes with native flavour elements. Designed for home cooks and hospitality teams.
Private events
Host a flavour-led event at your venue or online. We tailor menus to dietary needs and cultural considerations.
Gift vouchers
Share a tasting experience. Email [email protected] for digital vouchers and group bundles.
What guests say
“Our team discovered flavours we’d never used before—and learned how to source responsibly.”
Sophia Tran, Product Lead, Sydney NSW
“Clear notes, respectful stories, and practical tips. The finger lime dish was a hit.”
James Carter, Chef de Partie, Adelaide SA
“Great balance of learning and enjoyment. Our clients felt genuinely welcomed.”
Priya Iyer, Event Planner, Perth WA