The Native Collection cocktail syrups using native and bush tucker are all the rage

A NEW range of native and bush tucker syrups is inspiring local mixologists to create uniquely Australian cocktails.

The Native Collection cocktail syrups for Gold Coast Bulletin's Taste

A LOCAL farming venture has just launched its collection of seven bespoke syrups featuring native Australian flavours such as Davidson plum, finger lime, pepperberry and bunya nut.

The products have been snapped up by cutting-edge Gold Coast bars and restaurants which are using them to create their own uniquely Australian cocktails, mocktails and desserts.

Their reception has thrilled Mudgeeraba couple James and Katie Geralds, who moved to Australia from Asia for a healthier lifestyle with dreams of launching their own
small-scale farming and food business.

Mudgeeraba couple James and Katie Geralds created The Native Collection cocktail syrups.

“It’s been a dream of ours for a long time,” Katie says.

“We both grew up in Thailand and went to university in London. Even then, as teenagers, we would take trips to Europe to look at small farms and the food they were producing.”

The Geralds took over a 42ha farm near Tyalgum eight months ago and were fascinated by the native bush foods that were growing there.

“They were new to us,” James says. “We thought they were amazing and they fitted so well with our goal of sustainable and innovative agriculture. We wanted to experiment with what we could do with them.”

Australian produce used in The Native Collection cocktail syrups.

They called in a chef and Caldera Fine Foods was born, with the aim of growing, creating and marketing first-class produce directly to consumers and, ultimately, a wider market in Asia.

“We’re hoping to work with the seasons and other local farmers to make the most of the wonderful produce coming out of the region,” James says.

“It’s an agribusiness model we’ve put a lot of thought into and we’re passionate about it. It’s about creating different revenue streams for small farms and linking farmers with consumers who’d love to buy their products.”

Want a taste of bush tucker in your cocktail?

There are already plans to set up a commercial kitchen to turn abundant harvests into designer jams, chutneys, kimchis and other creations.

The grand plan is for thriving market gardens and an education centre to share with others what can be achieved on small-scale farms.

The Geralds are heartened by their first foray into marketing food directly from their farm.

The Native Collection syrup range is being trialled in 15 eateries including The North Room and Bonita Bonita in Mermaid Beach, Aloha and Social Eating House in Broadbeach, House of Brews in Surfers Paradise and The Scottish Prince at Palm Beach.

The team behind Osteria at Casuarina and Taverna and Bombay Cricketers Club at Kingscliff have also swooped on the selection for their chefs and bar professionals to play with.

“What we love is that everyone has come up with their own take on the syrups,” Katie says. “It’s great to be part of the creativity we’re seeing in the local scene.”

James hopes Games visitors will sample the best of our backyard during their stay.

“It seemed a good time to be coming out with these uniquely Australian syrups during the Commonwealth Games so visitors can taste a truly Australian creation while they’re here,” James says.

“The plan is to take these flavours overseas as well, to make them as recognisably Australian as the macadamia.”