Haigh’s, Warndu in new three-year native chocolates partnership

Finger limes and Davidson plums are among the tasty new native ingredients in Haigh’s new range of chocolates.

Warndu’s Damien Coulthard with Haigh’s Chocolates’ Ben Kolly. Picture: Mike Burton, taken at Adelaide Botanic Gardens.

Native ingredients champion Warndu and Haigh’s Chocolates have signed a three-year partnership to build awareness around Australia’s oldest and richest cultures through food.

After two years of exploration, Haigh’s is today launching two new products as part of its joint range with Clare-based Warndu.

Haigh’s Chocolates Warndu Milk Chocolate with Finger Lime and Dark Chocolate with Davidson Plum blocks will be available in its stores and online from Tuesday.

More development is now under way to further develop Australian native foods and botanicals to discover how they work with chocolate.

Haigh’s technical and product manager Ben Kolly with Warndu co-founder, Damien Coulthard. Picture: Mike Burton, taken at Adelaide Botanic Gardens.

Indigenous-owned company Warndu, which means good in Adnyamathanha language, is the brainchild of high school teacher, sports co-ordinator and author Damien Coulthard and cook and author Rebecca Sullivan.

Haigh’s product manager Ben Kolly has been pivotal in developing the relationship with Warndu, which wants to develop a “co-culture approach” in Australia.

Haigh’s Chocolates chief executive Alister Haigh said the partnership was part of its efforts to develop new and exciting chocolates, often in response to customer feedback.

“Haigh’s first introduced native ingredients into our range in 2003 with the launch of our Australian Collection that included ingredients including wattleseed, quandong and lemon myrtle.

“The traditional processes and techniques of our chocolate-making, combined with the vibrant flavours that we have discovered through Warndu, make for two special new products,” Mr Haigh said.

Mr Coulthard said working with Haigh’s was another positive step towards an Australian native food “revolution”.

Native ingredients and Haigh’s new chocolate bar as showcased by Warndu’s Damien Coulthard and Haigh’s Ben Kolly. Picture: Mike Burton, taken at Adelaide Botanic Gardens.

“We worked closely together to identify the best possible flavour profiles to let the vibrant, zesty and unique complex tastes of Warndu’s products blend seamlessly with the creaminess of Haigh’s Chocolate.

“This is a wonderful opportunity for Warndu. Being able to showcase and share these ingredients with Haigh’s Chocolates customers brings new light and new ways to educate a broader audience on how we are regenerating the culture, traditions and community of indigenous heritage and ingredients.”

Ms Sullivan said integrity was the key and this was very much a right place, right time opportunity.

“Ben contacted us to order some native ingredients to start exploring ways to match Haigh’s milk and dark chocolate with traditional indigenous fruits and botanicals and from there.

“Our relationship blossomed into where we are now launching the first two chocolate blocks.

“We’re continuing to work with the Haigh’s Chocolates team to develop the next line of products to be released.”