Flavour Pearls

Award-winning balsamic pearls that look like black caviar and pop with a sharp-sweet burst. Salad leaves stay crisp, cheese boards get smarter, and strawberries get very interesting.

Cool cucumber, then a flick of wasabi heat — tiny pearls that pop over seafood, soups and salads. Striking, refreshing and very moreish.

Native Davidson plum in pearl form — deep purple, sweet then tart, ready to garnish desserts, salads and show-stopping cocktails.

A lemon wedge you can plate: citrus-and-pepper pearls that pop over oysters, fish, white meats and salads without a drop of sogginess.

A fresh tomato burst flecked with sun-dried native bush tomato — vivid Australian pearls for meats, seafood, canapés and our French terrines.

Velvety salted caramel in pearls that won’t melt — even on hot pudding. Dessert theatre by the spoonful, and somehow vegan too.

Vivid red pearls that burst with intense strawberry — drop them in champagne, scatter them over desserts, and let the table go quiet.

Glossy, translucent pearls of tangy-sweet tangerine — citrus jewellery for desserts, salads, canapés and a very good spritz.

Citrus caviar, essentially: tiny golden pearls that burst with sharp yuzu — part lemon, part mandarin, part grapefruit. A spoonful transforms seafood, salads and desserts.