For our latest Experimental flavour, we elevate a local favourite with an unexpected pairing. Kiwifruit is iconic to New Zealand but native to China, and seaweeds are an important part of the Māori diet, so matching that distinctive kiwi sweetness with the subtle umami of karengo (te reo for seaweed) made perfect, crazy sense.
Kiwifruit, originally known as the Chinese Gooseberry, has been used in Chinese cuisine and medicine since the 12th century, but was first commercially harvested in New Zealand in the early 1900s.
Varieties of seaweed, known as Karengo, are considered taonga by Māori and are harvested fresh before being dried, then used as a nutritious and delicious addition to a variety of dishes.
To make our Kiwifruit & Karengo soda syrup, we took a mix of fresh green and gold kiwis, steeped them with wild harvested seaweed and organic fair trade sugar, then added a pinch of salt.
It’s delicious poured over lots of ice with a squeeze of lime, and maybe a measure of your favourite tipple. This one’s got everything: the sweet, the salty, the sour – get your hands on a bottle while you can!
