Wild rosella (Hibiscus sabdariffa), is an introduced species that typically grows in the most north parts of Australia from Cairns in the east through to Broome in the west.
The petals can be used for making jellies and dessert garnishes. They have a tart flavour with a raspberry/rhubarb/plum quality.
Most commonly known for its use in champagne. It works well in either sweet or savoury dishes and goes well with ginger, chilli, and sugar, and fruits such as apples, peaches pears, nectarines and banana.
Fabulous accompaniment for lamb, pork and game. Use it in sauces, jams, ice cream and pastries.