MACADAMIA/ CHOCOLATE & BUNYA
An omage to @peterhardwick who is leaving the east coast of Australia for WA after a lifetime of work foraging, fermenting and discovering what is edible in our east coast wild foods scene - can’t wait to see what Pete discoveres on the other side of Aus ❤️🔥
ROASTED MACADAMIA ICE CREAM on Deb’s JERSEY MILK @debra_allard_cheesie
MISO/ BROWN BUTTER COOKIE @wholegrain_milling
STONE GROUND/ TEMPERED CHOCOLATE
STONE GROUND MILK CHOCOLATE MOUSSE
CHUNKY SALT @olssonssalt
PANAMA BERRIES @growingrootspermaculture
BUNYA NUT MUGOLIO @peterhardwick
📸 @rhiohanlon
🍦 @frxsh_dancethetaste@rely_services
❄️ @nuovair
Slingin today @dailycounter_ from 12:30 - SOLDOUT
#bushicecreamery #dailycounter #brunswickheads #frxshdancethetaste #relyservices
People need to stop being ecologically irresponsible with seriously weedy plants! After finding multiple patches of Atherton raspberry (Rubus probus) along a roadside, I have to ask:
Is Atherton raspberry on track to become the new lantana in NSW?
Native to Queensland, it’s now showing a clear ability to be invasive in NSW. The new Brunswick Heads outbreak confirms it’s behaving as an invasive species, spreading rapidly across multiple roadside sites and already appearing in a local World Heritage National Park.
One challenge in recognising it as a potential weed is that it’s native to Australia. However, outside its natural range, Atherton raspberry should be considered just like any other introduced weedy Rubus species — which are formally declared noxious for a reason. Think blackberry which chokes waterways.
All the key warning signs are present:
🌱 Widespread dispersal through the horticultural trade
🐦 Efficient bird dispersal
💪 Vigorous growth
🌿 Dense suckering
🔀 Potential for increased vigour if different Atherton raspberry lineages hybridise.
These traits point to a plant capable of becoming a major landscape-scale weed, potentially on the order of lantana or invasive blackberry. Milder winters may be contributing to its invasiveness.
There is a narrow window now to slow — or possibly prevent — Atherton raspberry from becoming another long-term weed problem in NSW.
ID tip: Can be confused with local rose-leaf bramble (Rubus rosifolius). Atherton raspberry is typically taller, with larger, glossier leaves, and flowers and fruits in winter to early spring.
@invasive_species_council@rouscountycouncil #invasive_Rubus_probus #atherton_raspberry_weed #Rubus_invasive_species #invasive_bushfoods #Rubus_probus_weed #invasive_species
How about a drink of Pandano Kelpcola this summer? Made from a fusion of three of my favourite ingredients and inspired by cola drinks. It includes pandanus, kelp and bunya cone. It was funny, I had this cola flavour coming through in some of my bunya and pine syrups. I got inspired to run with the theme, but wanted to make it distinct from the standard cola. Pandanus leads the charge with roasted kelp and bunya cone following through. Also fermented with my wild captured kombucha culture to give it bright acidity. Available today and tomorrow at @dailycounter_ slinging with @bush_icecreamery and @carladuschletta from 12.30pm. #PandanoKelpcola #nativecoladrink #pandanus #wildcordials #foraging #roastedkelp #roastedbunyacone #bunyacone
BLACK GARDENIA 🖤🍦
Another fun collab @dailycounter_ with @peterhardwick focusing on floral flavours & concepts.
Pete’s BLACK GARDENIA has been steeped in his aged PINE BARK SYRUP for the last year resulting in an edible, very delicious flower, with a unique flavour and texture like nothing else I’ve tried - it’s such a privilege to work with these ingredients from Pete 💥
BLACK GARDENIA & PINE BARK 🍦@peterhardwick
JERSEY MILK @debra_allard_cheesie
CREME BRÛLÉE flavoured with -
CINNAMON LEAF @piconeexotics
VALENCIA ORANGE - Yalla Kool Ocean Shores
🍦 @frxsh_dancethetaste@rely_services
❄️ @nuovair
📸 @glitterbomb555
#bushicecreamery #dailycounter #petehardwick #brunswickheads #northernriversfood #icecream #byronbay #blackgardenia #cinnamonleaf
Looking forward to the BLACK GARDENIA POP-UP with ice cream master, Wal Foster @bush_icecreamery at @dailycounter_ Brunswick Heads, tomorrow...Sat Nov 15 12.30 pm until sold out. The black gardenia is 1 year aged and derived from the white Gardenia. Also featuring floral pandanus and pine bark syrup. This floral theme matches with many dishes, but at its best in ice cream. There's something sublime and delicious about floral flavours melting in the mouth. #black_gardenia #gardeniaflavour #pine_bark_syrup #black_gardenia_icecream #floral_pandanus
BLACK GARDENIA 🌼🍦
THIS SATURDAY ONLY we welcome back wild foods champion @peterhardwick to @dailycounter_ from 12:30 until SOLD OUT
Continuing the floral flavours and concepts, I’m so excited to be utilizing Pete’s BLACK GARDENIA as we explore these new flavours with guests.
Pete will be on the scene slingin some very delicious products including his FLORAL PANDANUS 🌴
Hand model @florenaturopathy
#bushicecreamery #dailycounter #petehardwick #brunswickheads #byronshire #northernrivers
On the floral theme:
Ornamental Saucer Magnolia (Magnolia × soulangeana) infused into pine bark syrup made from feral Slash Pine (Pinus elliottii) ....which became a liqueur syrup. 🌸🌲
Pine bark syrups are my go-to base for floral infusions — their subtle vanilla, warm, woody-oak notes pair beautifully with flower aromatics. It was a happy coincidence that I happened to be making the feral pine bark syrup and floral infusions at the same time. They turned out to be natural companions — funny how that works out.
The pine bark syrup slightly fermented, and I added vodka to stabilise it — creating Magnolia in Pine Bark Syrup Liqueur: a flavouring syrup with floral-woody depth.
The magnolia was flowering in August.
On the floral and pine bark theme, there’s another pop-up with some yet-to-be-announced ingredients on the menu with @bush_icecreamery and ice cream master, Wal Foster —
🗓 Saturday 15th November
⏰ 12:30pm – 5pm
📍 @dailycounter , Brunswick Heads
Come by for a taste of what nature and happy coincidence can create. 🌿✨. #magnolia_syrup #magnolia_pine_bark_liqueur #magnolia_soulgeana #floral_flavours #floral_syrups #feral_pine_bark_syrup
🌸 Jasmine is more than just a perfume.
Jasmine flowers have become one of my favourite flavours, especially infused in pine bark syrup. But before foraging jasmine for flavour, it’s critical to know which species are safe.
There are at least eleven true Jasminum species known to be aromatic and edible — though only a few are used widely:
✨ Jasminum sambac (Arabian Jasmine) – scenting teas and desserts
✨ Jasminum grandiflorum (Spanish or Royal Jasmine) – flavour extracts and liqueurs
✨ Jasminum auriculatum (Juhi Jasmine) – Indian sweets and teas
Less commonly used: J. officinale, J. polyanthum, J. azoricum.
All share a sweet, intense fragrance and are safely used as a flavouring ingredient.
⚠️ But beware of false jasmines.....
Some look and smell similar but are not true Jasminum.
The most common imposter is Trachelospermum jasminoides (Star Jasmine).
Though used in perfumery, it’s not edible — a member of the Apocynaceae family, related to oleander and containing toxic compounds.
🌿 Also, take note of the weedy jasmines.
Some Jasminum vines are vigorous and invasive — especially J. polyanthum.
So with these species, it’s a case of:
“Use it, but don’t grow it.” @bush_icecreamery
#jasmine #infused_jasmine_flower_syrups #jasmine_flavour #edibleflowers #pinebarksyrup #feralfood #eattheweeds #edible_jasmine_species #edible_jasminum #jasminum_polyanthum_edible #jasmine_flowers_edible #jasminum_flowers_edible
Super excited to be collaborating with the @bush_icecreamery this Saturday 18th October from 12.30. @dailycounter in Brunswick Heads. There are a couple of exciting dishes on the menu, including Wal's smoked ice cream affogato with a drizzle of smoked Bunya cone mugolio.
The smoked Bunya cone mugolio is acquiring a smoked toffee flavour. To make this I steep Bunya cone scales in a syrup for months. Besides imparting the cones flavour, the cone becomes 'candied'.
But what I find extra exciting is that when re-smoked with a hot smoking the candy on the scales turns to smoked toffee! This smoked toffee flavour gets passed onto the new batch of smoked mugolio...which is delicious.
Doing this collaboration is also full circle. Wal's smoked ice cream was an inspiration for me to smoke the Bunya mugolio syrup. So great to be doing this collaboration with @walfoster .
#smoked_bunya_mugolio #bunya_mugolio #bunya_cone #bunya #bonyi #smoked_icecream
The unexpected....a green Bunya cone syrup that turned into wine. I must have accidentally introduced a ferment culture when I opened the bottle of syrup. And the result? A strong robust sparkly (lost half the bottle when I opened it) with a retsina flavour. Retsina is an ancient Greek wine with a pine resin flavour from the Aleppo pine resin used originally to seal the amphora. But in this case, the resinous flavour is coming from green Bunya cone. And the flavour? ... robust, but delicious. A native retsina. #bunyaconeretsina #bunyaconewine #retsina #nativeaustralianretsina #wildfoodwine
WILD FLAVS POP-UP 🍃🍦
Save the date - Saturday 18th of October
It’s with extreme stoke levels that we announce our next POP-UP @dailycounter_ with wild foods expert and good mate @peterhardwick
Pete is known in the hospitality industry as a world class forager & food scientist, he has educated many Aussie chefs (including myself) about what’s edible in our natural environment, both endemic and “feral” (introduced) as he likes to call them - all while encouraging awareness in environmental sustainability.
We will be exploring flavours like JASMINE steeped in FERAL PINE BARK SYRUP which is beginning to fill our walkways and gardens with its intoxicating aroma.
“YASMINE” in Persian, translating to “GIFT FROM GOD” can you imagine it in an ICE CREAM?
🚨 NOT ALL JASMINE IS EDIBLE
Pete will be on the scene slingin his stunning product range for home use (YOU DO NOT WANT TO MISS HIS KELPCOTTO)
Slingin from 12:30 - 5:30 or until SOLD OUT
A gentle reminder we are closed this weekend 🫶
#bushicecreamery #dailycounter #petehardwick
