Right: Kurrajong Native Foods signature product, Wild Hibiscus Flowers in Syrup«.
Simple, Elegant & oh so good! our signature product now sold in over 30 countries. Wild Hibiscus Flowers in Syrup« have taken the world by storm and are now available through most of the worlds best specialty food retailers including Harvey Nichols, Harrods, Whole Foods Market and of course David Jones here in Australia. Served as a garnish in Champagne the flower slowly unfurls in the bubbles making the perfect garnish for special occasions.
In 2008 we were featured as the signature Champagne cocktail at Europe's most prestigious Royalty event the Vienna Opera Ball for the second year running & in March this year Oprah's chef Art Smith requested our flowers be featured in Moet for his annual celebrity function in Chicago as the welcome and toasting drinks!
Its been a whirlwind ride with the Wild Hibiscus and its great to now see this original Aussie idea being enjoyed by people all over the world.
Some recent Quotes:
New York Times, Dining & Wine section, 23 January 2008: "Now exotic flowers can adorn your Champagne, kir or cosmopolitan, or even replace a maraschino cherry in your Manhattan... they have a slightly tart berry flavor. They can go beyond drinks, to top a panna cotta or a scoop of vanilla ice cream or raspberry sorbet, with some of the rich syrup poured over."
"We used your Hibiscus Flowers on New Years Eve, They were just a hit! Now I want to use them at my wedding"
"I had my birthday party this Saturday and your flowers were a BIG hit!!!!!!!!!! I thought you would be happy to know how excited everyone was with the flowers. I notice people were not only using them for champagne but for their margaritas!! I came home today to voice messages from some of my guest asking where they can pick up a jar of your flowers? I should have ordered extra jars to sell. LOLů"
Tasting Notes: A sweet Raspberry and Rhubarb flavour is the usual description of how our Wild Hibiscus Flowers taste although they offer much more than just flavour... The texture of the flower is firm but pliant, delicious on the palate at the end of a glass of bubbly. The flower is between sweet and tart and the syrup is sweet so you can control the effect on the flavour of the Champagne by how much syrup you put in. Best served with a tart sparkling wine such as a pinot noir/chardonnay blend.
Natural History: Wild Hibiscus Flowers Hibiscus sabdariffa is not truly a native but has been adopted as a native in the tropics, having grown in Australia for thousands of years and originally thought to have been introduced by Indonesian fisherman. Wild Hibiscus grows on the fringes of Rainforest or tall forest and is often found behind sand dunes in the tropical north. There are several closely related Native Hibiscus such as Hibiscus hetrophyllus or Native Rosella which grows all around Kurrajong.
Left Inventor of The Original Premium Garnish« Lee Etherington who started making the product over 10 years ago. In 2008 Wild Hibiscus is sold in 30 countries around the world.
Kurrajong Native Foods now has contract growers throughout the tropics to produce our Wild Hibiscus Flowers exclusively for us. We are Australia's largest producer of Hibiscus products by a factor of at least 50, and its all done by hand! We have our plantations in several different regions to avoid natural disasters such as the devastating effects of cyclone which can wipe out a whole crop in 1 hour (speaking through experience!)
Cultural History: Wild Hibiscus has been spread throughout the world by people as they travel and migrate. Used in tea, desserts, chutneys, eaten fresh it is a good source of vitamin C and is used in many herbal remedies throughout the world. Originally it is thought to come from the Sudan in Africa but can now be found growing on every continent, proof of its wonderful flavour and appeal to people worldwide.
Right: This picture shows one of our plantations stretching as far as the eye can see! Every flower is picked, deseeded, cleaned and packed into each jar entirely by hand, they are all unique!
Despite this, there are several variations between countries. The Australian variety is slender, triangular and petite. The Asian one is thick, curled back and robust. The Chinese variety is round and small, the African variety is long and thin, they are all a little bit different & it just so happens that our unique Australian variety is perfect to serve as a garnish in a Champagne flute!
Ingredients: Premium Whole Wild Hibiscus Flowers Hibiscus sabdariffa, Cane Sugar, Spring Water
Using your Wild Hibiscus Flowers: Best served as a garnish in Champagne or a good Australian Sparkling wine such as Yellowglen or the Jacobs Creek sparkling Pinot Noir/Chardonnay. Place a whole Hibiscus Flower in the bottom of a Champagne flute, pour some of the Crimson Syrup in on top and then fill up with Champagne! The Spectacular, Crown shaped flower sits in the bottom of the flute with all the bubbles streaming off and subtly opening up the flower. The Champagne graduates from crimson at the bottom to light pink at the top.
For more recipes including cocktails please visit our US site http://www.wildhibiscus.com/cocktails/index.html
See also our Recipes page for some additional culinary delights.
Left: Is this the most spectacular food product on the market? We think so, but then we are a little biased! All colour and flavour comes just from the Wild Hibiscus Flowers«.
Also suitable in Cocktails, cordials, soda water or Lemonade for kids. Adds colour and flare to your next Christmas punch or use as the feature dessert garnish on a cheesecake, pavlova, flan or whatever! Why not use at your wedding, see our 'Wedding pack' of 100 flowers. Use the Syrup as a cordial or drizzle over or around desserts to take advantage of its spectacular colour.
Made By: The Wild Hibiscus Flower Company Pty Ltd & Kurrajong Australian Native Foods.
Storage: Store in a cool place, keep on your shelf for its spectacular colour! Best before date of 2 years from date of manufacture. Once open store in refrigerator where they will last for around 4 months.
Lee quotes: "I originally was making the hibiscus into a desert piece, the flowers are delicious & I simply loved the natural colour and shape of the flower. One night we were at a dinner party somewhere and they ended up dropped into a glass of Champange! The girls literally went nuts! It was amazing, it ended up a very rowdy night (the first of many ;) and so, after that I spent the next 4 years developing the product and working with specialist growers perfecting every single detail about them from the particular genetic strain of plants through to how they sit in the glass. Its so great now to share the flowers with people all over the world, to have my product involved with peoples weddings, special occasions, celebrations and everything, its a very special product and I love being a part of it".
Other Wild Hibiscus Creations: Rosella Jam in 50g, 120g, 220g sizes. Wild Hibiscus Flowers in Syrup in 11, 20, 50 & 100 flower jars.