There really is nothing like fresh yuzu.

Described as a dazzling sunburst of lemon zest, pungent grapefruit, sweet mandarin, lemongrass and scented bergamot, it is somehow more in your own hands.

Yuzu is at its best when just off the tree. The rind contains aromatic oil that holds yuzu’s unique flavour and aroma.

It is why we deliver our fruit on the same day that it is picked.

We are a small-scale, family-run orchard.

We grow four varieties of culinary citrus that until now have not been commercially available in Western Australia.

Our varieties; yuzu, sudachi, chinotto and bergamot are each tied to the culinary identity of their countries of origin.

Heirloom varieties play an important role in our food system, bringing distinctive flavour profiles and expanding our sensory palette.

Cooking with fresh ingredients encourages presence and creates moments to savour.

We focus on citrus, as acidity is fundamental to balanced cooking.

Yuzu promises a lot.

When you see it on a menu or as an ingredient in a product an expectation is formed.

Our yuzu products have been made with the yuzu flavour profile at the forefront.

We have crafted value-added products following traditional methods, using local ingredients.

Yuzu is incredibly versatile and can be the star ingredient in all kinds of dishes, drinks, desserts and more.

We have had a great time developing simple ways to enjoy this amazing citrus, as well as researching more accomplished methods that feature yuzu.

Here are some recipes that make the best of the unique yuzu flavour profile.