Smooth, fruity, mild. Spring cumquats are the flavour queen, blended with golden habaneros fire-roasted until they bubble with smoky sweetness.


This one sings summer. Sings tacos held in hands gobbled with tilted heads as juice runs down to your elbows. Sings fresh fish whole stuffed with herbs done on the barbie for friends. Sings salad rolls, hot chips, camping. Sings prawns on a grill over a fire on the beach somewhere spesh. Cumquats were picked when juiciest right at the start of spring from the monster tree in our front yard in the Byron Bay hinterland. Sweetened with local raw macadamia honey.


Heat: 1 out of 5 - a nice ooh that tickles Graham heat.


Serve with: Pretty much everything. Eggs. Salad sangas. Hot chips. Tacos. Bacon and egg rolls. Burgers.  Nasi Goreng. Chook skewers. Seafood. Snags. As an epic barbecue marinade. Mix with mayo or cashew cheese for a spicy tangy wow dipping sauce. 


Seasonal availability: Summer. Until sold out.


Ingredients: Responsibly sourced. Cumquats, habaneros, vinegar, mixed peppers, onion, raw honey, garlic, turmeric root, coriander, Himalayan salt.


*May contain fine traces of allergens.



    We acknowledge the Bundjalung people as the original and true custodians of the land on which we operate.



    Byron Bay, Australia