AUSSIE-INSPIRED: Native ingredients quandong and finger lime feature in chef Clayton Donovan’s new cider range.
AUSSIE-INSPIRED: Native ingredients quandong and finger lime feature in chef Clayton Donovan’s new cider range.

Donovan uses native flavours in new cider range

LOCAL indigenous celebrity chef Clayton Donovan has partnered with long-time friend and business partner Remy Tancred to form Byron Bay Wild Cider.

The company has developed apple and pear ciders with locally-grown native ingredients added.

The duo used Mr Donovan’s knowledge of native flavours and ingredients to create the new drinks.

“We went foraging for an experienced cider maker who shared our ethos, who took pride in their work, and who used quality apples and pears to produce a quality product,” Ms Tancred said.

“We found Flying Brick Cider and I immediately connected with them after reading their slogan, ‘Unashamed and Unrestrained’, and gave them a call and told them what we were up to.

“From the get-go they were interested.”

After an initial meeting, Mr Donovan developed a number of potential recipes and the team spent hours developing, mixing and tasting flavours.

The end results was two flavour combinations: quandong and pear, and finger lime and apple.

“Finger limes have a wonderful tang flavour, which is a great additive to the sweet apple,” Mr Donovan said.

“It takes the edge off the apple and gives it a whole new life.

“Quandong is a native peach with apricot and peach flavour.

“It goes really well with pear.”

The company is based on the ethos of 100% Australian-grown ingredients, natural products and no added sweeteners.

“We are really keen to introduce the Australian population to the unique flavours of the Australian bush,” Mr Donovan said.

“These are our own Aussie superfoods with natural health benefits and antioxidants.

“Not only that, but they taste really good.’’

Byron Bay Wild Cider is available at BYO Cellars Coffs Harbour, Fiasco Restaurant, Wharf Street Cafe and Ocean Street Diner.



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