Our chocolates and biscuits begin on our farm in Kurrajong Heights, where we grow more than 12,000 native food plants. After 30 years of crafting native foods, we use our own ingredients generously, never as a token inclusion.

Discover bon bons filled with finger lime caviar, wild hibiscus ruby ganache, and rainforest plum & coconut. There are also dark chocolate orange slices finished with roast Kurrajong spice, and our macadamia butter toffee crunch with wattleseed. New to the range is our shortbread: Lemon Myrtle & Macadamia, made with lemon myrtle grown on our farm, and Kurrajong & Wattleseed.

Every piece is made by hand, for gifting or for treating yourself.