The distinct sweetness of fresh Jarrah Honey lingers on the palate as the qualities of rosemary and milk chocolate slowly develop into a full-bodied richness, leaving the impression of a summer morning.

The Murray River Region produces a pink salt with unique minerals.  This salt has a delightful softness that balances wonderfully with fresh caramel.  

The subtle tones of strawberry gum swirl with a robust dark chocolate.   As the character develops, eucalyptus notes come to the forefront followed by the soft flavours of aniseed myrtle.

From Pemberton in the southwest of WA, this Australian finger lime produces an exquisitely clear citrus flavour which dances playfully through the full and nutty flavours of coconut and dark chocolate. 

The clean flavour of sweet Australian macadamia nuts is perfectly balanced against the earthy tenor of roasted wattle seeds and a dark chocolate ganache. This is a truly unique Australian flavour combination.

The Davidson plum has a crisp and delicate sourness that lingers on the tip of the tongue, producing a scintillating highlight to the full and bitter flavours of a dark chocolate ganache.

Quandong gives the milk chocolate a slight bitterness and earthiness that underlies the warm fruity tones of blood peach. Together these create a soft flavour that melts across the whole palate.

Subtle hints of Australian forest mint sit atop floral and fruity tones of mango. They form a refreshing flavour that is perfectly complemented by bittersweet dark chocolate.

The full clovelike flavour of riberries combines with spices to add a perfect layer of warmth under the fruity mood of orange.  As the flavours develop a slight tartness from riberries forms on the top of the palate to add a refreshing highlight.  

A rich chocolate ganache has been infused with accents of lemon myrtle and eucalyptus. Combined with an earthy dark chocolate, these flavours speak of the Australian bush.